Makes: 8 servings
Preparation time: about 20 minutes
Cooking time: 20 minutes for potatoes
16 small new potatoes
2 medium minced onions
1 medium peeled and diced cucumber
1/2 cup diced celery
1/4 cup minced green bell pepper
2 tablespoons minced fresh parsley
1/2 cup French dressing
2 teaspoons fresh lemon juice
1/2 cup low-fat mayonnaise
Salt and pepper to taste
Scrub potatoes and cook in boiling salted water for 20 minutes or until tender. Drain, cool slightly; peel and slice into salad bowl. Add onion, cucumber, celery, bell pepper and parsley and mix lightly. In a small bowl, combine French dressing, lemon juice and mayonnaise; pour over vegetables while potatoes are still warm. Season with salt and pepper. Mix well. Chill until ready to serve. (Adapted from "The Best of Virginia Farms Cookbook and Tour Book," CiCi Williamson, $24.95).
Per serving: 166 calories, 3 grams protein, 7 grams fat (33 percent calories from fat), 0.8 grams saturated fat, 27 grams carbohydrate, no cholesterol, 233 milligrams sodium, 3 grams fiber.
SUMMER PASTA (Thursday)
Makes: 4 servings
Preparation time: 15 minutes
Cooking time: less than 10 minutes, plus pasta
8 ounces angel-hair pasta
2 tablespoons cornstarch
1 (14-ounce) can vegetable broth, divided
1 teaspoon dried oregano
2 cloves minced garlic
2 cups broccoli florets
2 medium sliced carrots
1 medium onion, cut into wedges
1 medium diced tomato
3 tablespoons freshly grated Parmesan cheese
Cook pasta according to directions, but without using oil; drain and set aside. Mix cornstarch with 3/4 cup broth. In medium pan, mix remaining broth, oregano, garlic, broccoli, carrots and onion. Cover and cook on low for 5 minutes or until tender. Stir cornstarch mixture and add to vegetables. Cook and stir until mixture boils and thickens. Add tomato. Pour over pasta and toss to mix; garnish with cheese.
Per serving: 302 calories, 12 grams protein, 3 grams fat (8 percent calories from fat), 0.9 grams saturated fat, 59 grams carbohydrate, 3 milligrams cholesterol, 523 milligrams sodium, 5 grams fiber.
STARS AND STRIPES DRUM CAKE (Friday)
Makes: 24 servings
Preparation time: about 15 minutes
Baking time: about 40 minutes; cooling: about 20 minutes
1 package Stars and Stripes Funfetti Cake Mix (such as Pillsbury)
1 1/4 cups water
1/4 cup vegetable oil
2 eggs
1 (15.6-ounce) can Stars and Stripes Funfetti Vanilla Frosting
Red fruit-flavored licorice twists, cut into 3-inch strips
Heat oven to 350 degrees. Thoroughly coat two 9-inch round cake pans with cooking spray. In large mixing bowl, combine cake mix, water, oil and eggs; beat at low speed of electric mixer until moistened. Beat 2 minutes at medium speed. Stir in candy bits with spoon. Pour batter into pans. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely.
Assemble and frost cake. On top of cake, trace a large star or use large star-shaped cookie cutter as a pattern. Sprinkle candy bits inside traced star. Braid or twist 3 strings licorice braids around top and bottom of cake; hold in place by inserting toothpicks into cake. On sides of cake, place twists in an up-and-down pattern around entire cake to resemble drum. Before cutting, remove toothpicks and licorice.
Per serving: 193 calories, 2 grams protein, 8 grams fat (37 percent calories from fat), 1.8 grams saturated fat, 29 grams carbohydrate, 18 milligrams cholesterol, 172 milligrams sodium, no fiber.