Iron Gate Grill Salad

1 pg. (5 oz.) mixed baby greens, I buy an extra bag of Spinach because this is really good with lots and lots of spinach greens

fresh sliced strawberries
crumbled feta cheese
toasted chopped walnuts

Dressing:
1 1/2 cup sugar
2 tsp. dry mustard
2 tsp. salt
2 Tbsp. dry minced onion
3/4 cup vinegar (add more to thin)
Blend
Slowly pour in 2 cups vegetable or canola oil, then add 2 Tbsp. poppy seeds

Mix just right before you are ready to serve otherwise the strawberries get really soft and also turn the feta cheese red. So add the strawberries 2nd to last and mix real well with dressing, and top with feta

Mormon Strawberry Ice Tea

2 lb. fresh strawberries or 2-16 oz. pkg. frozen
1 cup packed br. sugar
1 cup water
2 lemons
3Tbsp. snipped fresh rosemary (opt.)
Ice Cubes
1 Liter CLub soda, chilled
Fresh strawberries (opt.)

In a large saucepan combine fresh or frozen strawberries, br. sugar and water and cook and stir over med. heat until sugar dissolves.

Using a veggie peeler, remove strips of peel from lemons, juice the lemons (should have about 1/2 cup)
Add strips of lemon peel, lemon juice and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover, cool to room temp.

Press mixture through fine mesh sieve, dissolve solids. You should have about 1 qt. syrup. To serve, fill glass with ice. To each glass add 1/2 cup club soda and syrup. Garnish with fresh strawberries.

Strawberry Lime Punch

1 1/2 cups pineapple juice
1/2 cup orange juice
2 Tbsp. lime juice
1/2 cup sugar
1 pkg. (10 oz.) frozen sliced strawberries with sugar, thawed
4 1/2 cups lemon-lime soda

Add all juices an sugar. Mix well. Add strawberries. Slowly add lemon lime soda. Garnish with fresh lemons or limes

Yields 16 (1/2 cup) servings
Approx, 86 calories

Clam Dip

This is really good with any kind of potato chips, but we really like the kettle cooked potato chips with these!

1 pkg. cream cheese
2 tsp. grated onion
1 tsp. worchestshire sauce (however you spell it)
1 can clams (7 oz.), drained, set juice aside
2 tsp. lemon juice
4 drops Tobasco
1 Tbsp. parsley
pinch salt

Mix and chill. As you mix add necessary juice from the clam juice to make it the right consistency.

Fried Ice Cream

This is soooo yummy!

3 cups crushed corn flakes
1/2 cup coconut
1/2 cup brown sugar

mix 3 ingredients with melted 1 cube of butter

sprinkle 2/3 on bottom of 9x13 pan
spread 1/2 gallon SOFTENEND vanilla ice cream (I use a frosting spreader, dipped in warm water, it spreads the ice cream really smooth)

Sprinkle remaining topping

Drizze with Mrs. Richardson's Butterscotch Caramel topping

Chicken Enchilada Casserole

I have been a slacker for a couple weeks, but I have been on vacation, and who cooks while they are on vacation? I am back and this is what we had for supper last night. It was delic, and healthy!!

Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)


Preparation
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.

Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.

Yield
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)

Nutritional Information
CALORIES 353(30% from fat); FAT 11.8g (sat 4.2g,mono 4.2g,poly 1.8g); IRON 2.5mg; CHOLESTEROL 45mg; CALCIUM 396mg; CARBOHYDRATE 45.8g; SODIUM 734mg; PROTEIN 23.5g; FIBER 7.9g

Maureen Callahan , Cooking Light, MARCH 2006