Black Bean Gazpacho

3 cups chopped, peeled, and seeded tomatoes
1 12-oz. can (1-1/2 cups) hot style vegetable juice cocktail
1 cup cubed fully cooked ham
1 15-oz. can black beans or garbanzo beans, rinsed and drained
1/2 cup chopped seeded cucumber, yellow summer squash, and/or zucchini
1/2 cup chopped green or yellow sweet pepper
1/4 cup thinly sliced green onion
2 tablespoons Italian salad dressing
bottled hot pepper sauce (optional)

In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing.

Cover and chill for 2 to 24 hours.

If desired, serve with bottled hot pepper sauce.

Makes 4 main-dish servings.

ZYLISS Lock N’ Lift Can Opener with Lid Lifter Magnet, White

Cannoli Pie

1 1/4 ounces container ricotta cheese
1 cup confectioners’ sugar
1/4 cup chopped maraschino cherries
1/4 cup blanched chopped almonds
1/4 cup mini chocolate chips
1 9-inch chocolate graham cracker pie crust

In a large bowl, stir ricotta cheese and confectioners’ sugar until smooth and well combined. Stir in cherries, almonds, and chocolate chips.

Spoon into pie crust, cover, and freeze for at least 3 hours.

Remove pie from freezer and allow to sit for at least 10 to 15 minutes before cutting.

Cover and store any leftovers in the freezer.

Farberware Professional Pie Server (Stainless Steel)

Black Bean and Poblano Dip

2 cups fresh poblano peppers — seeded, deveined and chopped
14 1/2 oz canned black beans — rinsed and drained
1 cup fresh cilantro leaves
1 teaspoon salt
1 cup chopped scallions
1 cup chopped tomatoes
2 tablespoons fresh lime juice

Combine all ingredients in a food processor or blender; process to desired consistency.

Serves 12; Yields about 1/4 cup per serving.

Hamilton Beach Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, Electric

Orange Ball Cookies

1 16-ounce package vanilla wafer cookies
1 pound confectioner’s sugar
1 stick butter, melted or room temperature
1 teaspoon vanilla
1 6-ounce can frozen orange juice
1 cup chopped nuts
1 package coconut

Crush vanilla cookies until fine.

Put crushed cookies in a large mixing bowl, add confectioner’s sugar, vanilla, orange juice, nuts, and melted butter. Mix all ingredients well.

Shape into walnut size balls and roll in coconut or sugar.

Yield: 48 cookies, approximate

Fox Run Brands 2.75-Quart Stainless Steel Mixing Bowl

Chili Orange Avocado Soup

\2 large avocados, peeled, pitted
4 teaspoons lime juice
3 hot chilies or to taste, seeded, coarsely chopped
4 garlic cloves, coarsely chopped
1 cup yogurt
1 1/2 cups low fat milk
2 teaspoons salt + more to taste
Pepper to taste
1/4 teaspoon grated orange zest
1 1/2 teaspoons fresh orange juice
4 teaspoons. chopped cilantro

Place first 4 in a processor and process until smooth. Add next 6 and process until smooth. Chill.

Taste for salt. Divide among 4 soup cups. Garnish with cilantro and serve immediately.

OXO Good Grips 3-in-1 Avocado Slicer, Green

Strawberry Whipped Sensation

4 cups strawberries
14 oz can sweetened condensed milk
1/4 cup lemon juice
8 oz tub Cool Whip whipped topping, thawed
8 Oreo chocolate sandwich cookies, finely chopped
1 tablespoon butter, melted

Line loaf pan with foil.

Mash 2 cups of strawberries in large bowl. Stir in milk, juice and 2 cups Cool Whip, pour into pan. Top with combined chopped cookies and butter, press into mixture. Cover. Freeze 6 hours.

To Serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings

Borden Eagle Brand Sweetened Condensed Milk 4 pack of 14 oz. Cans


Also known as Year Round Classic Gazpacho

2 cans diced tomatoes, preferably Hunt’s Petite diced, 14.5 oz. each
2 tablespoons extra virgin olive oil
1 small seedless cucumber, peeled and cut into small dice, about 2 cups
1 small yellow bell pepper, cored, seeded and cut into small dice, about 3/4 cup
1 small onion, cut into small dice, about 1/2 cup
2 medium garlic cloves, minced
1 small jalapeno, seeded and minced, optional
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil, or cilantro
Salt and pepper to taste

Mix 1/2 cup tomatoes, 1/2 cup water and olive oil in food processor or blender. Process til pureed. Transfer to medium bowl and stir in remaining ingredients. Cover and refrigerate til ready to serve. To chill soup quickly, transfer to a 13 x 9 inch or other shallow pan

Pineapple Gazpacho: Make as directed above, but substitute 2 heaping cups small diced fresh pineapple and 2 cups pineapple juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Watermelon Gazpacho:
Make as directed, but substitute 2 heaping cups small diced seeded watermelon and 2 cups orange juice for tomatoes and water. Substitute 3 tablespoons fresh lime juice for the vinegar

Mango Gazpacho:
Make as directed, but substitute 2 heaping cups small diced fresh mangoes land 2 cups orange juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Serves 6 as a first course or 4 as a main course

Cooking with Basil

Cooking with Basil