Happy Memorial Day!
We had some delicious recipes submitted! Avocado Feta Salad, BBQ Ribs, Frog Eye Salad and Three Bean Salad, Texas Caviar, and much more! YUM! Thank-you to all who took the time to send us your favorites. We aren’t able to share them all on this post, so make sure you follow us on Instagram (@rmasfaa) and we’ll share more throughout the summer months!
Avocado Feta Salsa – submitted by Bailey Jorgensen, Nebraska Methodist College
- 2 plum tomatoes, chopped
- 2 ripe avocadoes, chopped
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 1/3 cup chopped cilantro
- 1 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 4 oz. crumbled feta cheese
In a bowl, gently stir tomatoes, avocado, onion, garlic and cilantro. Mix olive oil and vinegar in separate container and pour over mixture. Cover and chill for 1-2 hours. Top with feta when ready to serve. Serve with tortilla chips.
Easy Three Bean Salad – submitted by Brenda Hicks, Southwestern College
- 2 celery stalks
- 1/2 red onion
- 1 cucumber
- 1 C loosely packed fresh parsley
- 1 15 oz can chickpeas (rinsed & drained)
- 1 15 oz can red kidney beans (rinsed & drained)
- 1 15 oz can cannellini beans (rinsed & drained)
Dressing:
- 1/4 cup red wine vinegar
- 2 tbsp maple syrup
- 2 tbsp water
- 1 tsp dried oregano
- salt & pepper to taste
Directions: Dice the celery and red onion – toss them together into a large mixing bowl. De-seed the cucumber, first by cutting it in half lengthways, then scoop out the soft seeds by running a teaspoon over the seeds. DON’T DIG INTO THE CUCUMBER! Leave the meaty part. After it is de-seeded, cut it in half lengthways again and dice. Toss it into the bowl with the onion and celery. Finely chop the parsley and toss it into the bowl. Drain and rinse the beans, add them to the bowl and mix everything together (be gentle so you don’t mush up the beans.
Dressing: Add the red wine vinegar, maple syrup, water and dried oregano to a small bowl and whisk together. Taste and season with salt and pepper as desired. Pour the dressing over the salad and gently mix everything together. Place the bowl in the fridge and let it chill for at least a couple of hours. (Give the dressing time to soak into the beans and allow the flavors to blend. Enjoy.
Note from Brenda: I just discovered this on Pinterest and it’s perfect for a healthy summer lunch. It lasted me one full week last week and was yummy from first to last drop. The author says you can eat it by itself (what I did), put it on top of noodles or even stick it in a wrap.
Best BBQ Ribs – submitted by Shelley Blome, North Dakota State College of Science
- 2 racks baby back ribs
- 1 clove garlic, minced
- 1 medium onion, minced
- 5 tbsp butter
- 2 1/2 cups ketchup
- 1/2 cup dark corn syrup
- 1/2 cup honey
- 1/2 cup pineapple juice
- 1/3 cup vinegar
- 1 cup brown sugar, firmly packed
- 2 tbsp spicy mustard with horseradish
- 2 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp liquid smoke
- 1/2 tsp black pepper
Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft. Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely. Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!) Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!
Strawberry Banana Cheesecake Salad – submitted by Amanda Duffy, Wichita State University
- ½ package of Philly cheesecake filling
- 2 small containers of vanilla yogurt
- 8 oz of Cool Whip, thawed
- 1 small package of cheesecake flavor instant pudding/pie filling mix
- ½ bag of mini marshmallows, optional
- 1 pound of strawberries, sliced
- 3-4 bananas, sliced
In a large bowl, mix cheesecake filling, yogurt, pudding and cool whip until creamy. Stir in marshmallows, if using them. Fold in your sliced fruits, minus a little for garnish, if desired. Garnish with remaining fruit. Keep refrigerated until ready to serve. Enjoy!
Our winner of the $10 Amazon Gift Card is Bonnie Saucedo from Newman University! Thanks again to everyone who sent us a recipe!
Have a wonderful Memorial Day Weekend and a big Thank-you to all our Servicemen & women and to our veterans!
