Brightly Green: HG Labs Holiday Reader Recipes:

Brightly Green thanks all of our readers

for sending us your favorite holiday recipes!

Honey-Lime Fruit Salad -- Gluten Free

1/4 cup honey

1/4 cup frozen (thawed) limeade concentrate

2 tsp. poppy seeds, if desired

4 cups cut-up fresh fruit

1/4 cup slivered almonds; toasted

Mix honey, limeade concentrate and poppy seeds in medium bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds. Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Prep Time 10 Min – Total Time 10 Min – Servings 4

Cook: Judy H

_________________________________________

Gluten-Free Pasta-less "Macaroni"& Cheese

(This makes a wonderful side for your Thanksgiving Meal as squash is in season!)

1 medium sized spagetti squash
3-4 cups hard cheese (such as cheddar)
1/4 stick of butter + 3 TBS. butter for topping
1/2 cup ground (or finely chopped nuts-almonds suggested)

Cut squash into 1 inch cubes and boil until soft. Let the squash cool then remove the skin. In a 9x13 casserole dish, layer with half of the cheese, top with half of the cooked squash, put chunks of half the butter on the squash. Repeat the steps above.

On top: Mix the 3 Tbsp. of butter with the ground nuts. Sprinkle on top.

Bake @ 400 degrees F. for approximately 40 minutes. Or until cheese is bubbly throughout.

Prep time 20-30 minutes    Serves: 8-10

Cook: Peggy V.

__________________________________________________________________________________

Healthy Breakfast Bars: Great for company! Can also serve as a healthy snack!

1 cup flour
1 cup oats
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup vegetable oil
1/2 cup applesauce OR one mashed banana
6 Tbsp. honey
1 tsp. vanilla

Mix altogether and pour into a greased casserole dish.

Bake @ 350 degrees F. for 15 minutes   Serves 8-10

Cook: Peggy V.

______________________________________________________________________________

Corn Pudding

2 cups butter or margarine
1 small onion, chopped 1/4 cup
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese
2 12oz bags frozen corn, thawed and drained
1/2 cup chopped fresh parsley or 2 tablespoons parsley flakes
3/4 cup bread crumbs
3 tablespoons butter or marjarine, melted

Heat oven to 350 F. Spray 13x9 inch (3 quart) glass baking dish with cooking spray.
In a 4 quart Dutch oven, melt 1/2 cup butter over medium heat. Add onions; cook 3-4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4-5 minutes stirring constantly until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
In a small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55-65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5-10 minutes before serving.

Prep time: 20 min. -Total Time: 1 hr. 35min.       Servings: 16 1/2 cup each

Cook: Barbara E.

_____________________________________________________________________________

Dijon Deviled Eggs

Trade fat free sour cream for mayo for a leaner version.

6 eggs

3 tablespoons fat-free sour cream

3 tablespoons creamy Dijon mustard

1 medium green onion, finely chopped (1 tablespoon)

1/4 teaspoon seasoned salt

Paprika

In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.

Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.

Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

Prep Time 20 Min – Total Time 1 Hr 5 Min – Servings 12

Cook: Jean N

______________________________________________________

Tofu Not-A-Turkey from Gentle Thanksgiving

6 lbs. firm tofu

Stuffing:

1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parlsey
Salt & Pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)

Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce

One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel.
Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.

To make the stuffing, saute`the onion and celery in the sesame oil. Mix the seasonings into the cubed bread.
Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

Preheat the oven to 400 degrees F. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down. Flip the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.

____________________________________________________________

Cranberry Salad:

1 3oz Cherry Jell-O
1 3oz Orange Jell-O
2 cups boiling water
1 12oz bag cranberries (not dried)
2 cups apples (peeled and cut into chunks)
1 cup sugar
1/3 cup pecans

Mix Jell-O and boiling water. Set aside. Chop cranberries, apples, and pecans in food processor (or finely dice by hand) Add sugar. Mix with Jell-O. Chill until set.

Prep time: 15-20 minutes. Servings: 8 -10

Cook: Brenda F.

__________________________________________________________________

Ribbon Salad     (Especially Beautiful for Christmas as it contains ribbons of red & green jello)

Layer One:
1 6oz lime-flavored gelatin
2 cups hot water
2 cups cold water

Mix together until gelatin is dissolved. Pour into clear 14x10x2 in clear casserole dish or into a large clear bowl.

Chill until set.

Layer Two:
1 3oz lemon-flavored gelatin
1 cup hot water
1/2 cup white, minature marshmallows
1 20oz can crushed pineapples- reserve the juice
1 8oz pkg. cream cheese softened
1 cup heavy cream whipped (or Cool Whip)
1 cup mayonnaise

Add lemon gelatin to 1 cup hot water. Stir 'til gelatin is dissolved. Stir in marshmallows until melted. In a separate bowl; gradually add the reserved pineapple juice to the cream cheese-stirring constantly. Stir in pineapple, mayonnaise and whipped cream into cream cheese mixture. Add this to the gelatin/marshmallow mixture.

Chill until thickened. Pour over the lime gelatin mixture (Layer One) Chill until almost set.

Layer Three:

1 6oz cherry gelatin
2 cups hot water

Stir cherry gelatin into 2 cups hot water and 2 cups cold water: stirring until dissolved.

Chill until mixture has the consistency of syrup.

Pour over pineapple/cream cheese layer (Layer Two)

Chill until firm

Prep time approx. 2 hrs.   Servings 24

Cook: Audrey B.

_____________________________________________________________________________________

Rice Snow

Mix together:
1/2 cup cold water
1 pkg. unflavored gelatin
1 cup boiling water
1/4 tsp. lemon juice
1/3 cup sugar
dash of salt

Add in:
1 cup cooked rice
1 medium sized can crushed pineapples with its juice
1 jar marchino cherries drained and cherries- halved

Cut in 1 8oz container whipped cream (Cool Whip)

Prep time: 30 minutes   Serves 12

Cook: Edna P.

_____________________________________________________________________