Glazed Fresh Strawberry Pie


Mixed Greens with Fettuccine Easy Fruit  Pizza No-Bake S'mores Bars Red Pepper Braised Short Ribs Grilled Flank Steak With Avocado And Olive Salsa

Because You're A W-O-M-A-N

(NAPSI)-You shuttle the kids to school, do the dishes, help with the homework, handle the company's high-profile accounts, pick up the dry cleaning, hit the supermarket, cook a hot supper and tuck everyone in at night. No, this isn't "Survivor Suburbia"'s your life. Isn't it time you think about yourself, too?

Women have different nutritional requirements during life's various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.

Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it's great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.

Grilled Flank Steak With Avocado And Olive Salsa


  • 1 cup finely diced red onion (⅛ inch)
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped tarragon
  • 1 Tbsp. chopped thyme
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 medium avocado, diced (½ inch)
  • 1 cup California Black Ripe Olives, halved
  • 1 cup sweet 100 tomatoes, halved
  • 1½ lbs. flank steak


Preparation :
In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper. Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place onto serving plates and top with avocado olive salsa just before serving. Serves 4.

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A delicious steak dish is not only good tasting but good for you, rich in iron and protein.

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Three Times A Charm

(NAPSI)-There's a simple way to cut down the amount of time you spend in the supermarket and the kitchen. Instead of shopping to create unique recipes every day of the week, use a variation on one theme. You can stretch meals, budget and time by cooking a main recipe once and using it two or three times throughout the week in different forms.

Take this recipe for Red Pepper Braised Short Ribs. You can double the recipe in a large pan and it won't take any longer to cook. The first night you can enjoy it as a main course. Then pull leftovers off of the bone and store in the fridge for later in the week.

From soups to sandwiches, there's an enormous amount of delicious dining opportunities here. Slather the leftover short rib meat with BBQ sauce and put it on a whole grain bun for sandwiches the next day. Later in the week, you're a step ahead on a quick minestrone. There you go: one meat, three meals, using up every last bit of flavor.

Red Pepper Braised Short Ribs

  • 1 tsp. olive oil
  • 2½ lbs. beef short ribs, cracked
  • 1 Tbsp. all-purpose flour
  • 2 medium red bell peppers, diced (1-inch)
  • 1 medium yellow onion, diced (1-inch)
  • 1 cup sliced California Black Ripe Olives
  • 2 cups beef stock
  • 1 cup red wine
  • 2 Tbsp. chopped marjoram


Preparation :
Heat oil in a large high-sided sauté pan over medium-high heat. Season ribs with salt and pepper, then dredge in flour. Place ribs in pan and cook for 2-4 minutes on each side until well-browned. Transfer browned ribs to a clean plate and stir peppers and onions into pan. Cook for 3-4 minutes until slightly browned, then pour in beef stock, red wine, California Black Ripe Olives and marjoram and bring to a boil. Return ribs to pan, cover and cook on a low simmer for 3 hours, turning meat every hour to evenly cook until meat is easily pulled from the bones. Serves 4.

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You'll praise these braised short ribs--especially when they make great leftovers.

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Save Energy With No-Bake S'Mores Bars

(NAPSI)-Going green at home begins with simple steps such as recycling and lowering energy costs. One easy way to cut costs is turning off the oven, a welcome relief when the weather turns warm.

According to Sun-Maid Growers of California, a 1,000-member cooperative that produces dried fruits, raisins have been made with solar energy for centuries, by simply drying in the sun.

Raisin growers produce natural raisins from just grapes and sunshine. The use of sun drying over 90 percent of California raisins, as opposed to the 6 trillion Btu of natural gas it would take to use dryers, is significant energy savings and good for the environment.

So this year, turn off the oven and make up some no-bake s'mores bars with raisins for a nutritious and energy-saving treat. These bars are perfect for picnics, backyard gatherings and snacking.

No-Bake S'mores Bars

  • 1 cup (6 oz.) milk chocolate or semisweet chocolate chips
  • 2 tablespoons nut butter (peanut, almond or cashew)
  • 1½ cups Sun-Maid Natural Raisins or Golden Raisins OR one package (7 oz.) Sun-Maid Fruit Bits
  • 1½ cups minimarshmallows
  • 3 graham crackers (rectangles), coarsely broken

Combine chocolate chips and nut butter in a large microwave-safe bowl. Heat on medium power 2-3 minutes; stir until chocolate is melted.

Stir dried fruit, marshmallows and graham crackers into chocolate mixture just until evenly coated. Press evenly into an 8 x 8-inch pan. Let stand until firm, about 30 minutes. Cut into squares. Makes 16 bars.

These delicious no-bake s'mores bars use tasty sun-dried raisins. It's a nutritious and energy-saving treat.

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Stash And Save: Canned Ideas To Bank More Money, Time And Energy Start In The Kitchen

(NAPSI)-With the economy causing families to cut daily spending, Americans can turn to the kitchen pantry to slash food bills and provide stockpiled security for the family. Save time and money and still turn out healthy, delicious meals at home by following these helpful hints from Glory Foods:
  • Think Green--Stock up on canned vegetables in one big shopping trip to save fuel. Fresh from the field to sealed in 24 hours, canned food will remain fresh in the pantry for up to three years.
  • Go Green--Recycle leftovers. Research shows American households toss out up to 30 percent of their food products bought every year. Avoid throwing money (and rotten produce) into the garbage by opting for nonperishable goods versus fresh items that could spoil faster.
  • Save Green--Maximize savings when it comes to food prep. Heat-and-eat meals can be ready in under five minutes--saving hours of cooktop space and reducing energy costs.
  • Eat Greens--Don't sacrifice health and nutrition to cut grocery bills. Canned Southern-style greens are rich in antioxidants, calcium and vitamin E-key nutrients that help fight viruses, enhance lung health, offer heart protection and increase brain function.

For per-person savings at the dinner table, try this nutritious and delicious recipe with an average cost of about $1.75 per serving.

Mixed Greens with Fettuccine

  • ¼ cup extra virgin olive oil
  • ½ lb. mushrooms, sliced ⅛" thick
  • 2 Tbsp. fresh garlic, minced
  • ½ tsp. thyme leaves, dried
  • ½ tsp. fennel seeds, dried
  • ½ tsp. red pepper flakes
  • 1 qt. chicken broth
  • 1 27-oz. can Glory Foods Mixed Greens
  • ¾ lb. fettuccine noodles, dried
  • 2 tsp. salt, grated or shredded Parmesan cheese to taste

Serves 4-6

Bring a large pot of water to a boil. Add a little salt and the fettuccine noodles. Cook the noodles for 12-15 minutes until they are done, stirring occasionally to prevent them from sticking. Heat oil in a large sauté pan. Add the mushrooms and sauté, stirring occasionally until the mushrooms are slightly browned and softened. Stir in all the dry spices and immediately add the chicken broth. Stir in the mixed greens until the mushrooms and garlic are evenly mixed. Heat until the greens are simmering. Drain the noodles in a colander. Add noodles to the greens mixture and stir until well blended. Divide the noodles and greens into serving bowls. Top with Parmesan cheese if desired.

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Create quick, delicious, nutritious main course meals for under $2 per serving.

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Farmers' Markets Deliver Superior Strawberry Flavor

(NAPSI)-Farmers' markets are sprouting up around the country as the idea of buying fruit and vegetables directly from the person who grew them grows in popularity. Strawberries are one delicious crop available at farmers' markets. To help make the most of this tasty fruit, Argo Corn Starch offers two mouthwatering recipes:

Easy Fruit Pizza



  • 1 package (16½ ounces) prepared sugar cookie dough
  • Filling:
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow cream
  • 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

Fruit and Glaze:

  • ½ cup sugar
  • 1 tablespoon Argo Corn Starch
  • ½ cup orange juice
  • ¼ cup water
  • 2 tablespoons lemon juice
  • Dash of salt
  • 2-3 cups assorted cut-up fresh fruit

Prep Time: 30 minutes,
Cook Time: 15 minutes,
Chill Time: 50 minutes,
Yield: 1 (12-inch) pizza

  1. To Make Crust: Press cookie dough into ungreased 12-inch pizza pan. Bake in a preheated 350°F oven for 15 minutes until done, but still soft. Cool.
  2. To Make Filling: Mix filling ingredients in a medium bowl with an electric mixer until thoroughly combined. Spread over crust.
  3. To Make Fruit and Glaze: Combine sugar and corn starch in a small saucepan until well mixed. Add orange juice, water, lemon juice and salt. Bring to a boil over medium heat, stirring constantly.
  4. Boil for 1 minute. Remove from heat.
  5. Cool 20 minutes in the refrigerator. Slice fresh fruit and arrange on cream filling.
  6. Drizzle with glaze and chill at least 30 minutes.

Glazed Fresh Strawberry Pie

Cookie Crust:
  • 1½ cups crushed shortbread cookies
  • ⅓ cup butter, melted
  • ¼ cup chopped almonds
  • Filling:
  • 2 pints (about 2 pounds) strawberries, hulled
  • ⅓ cup water
  • 1 cup sugar
  • 2 tablespoons Argo Corn Starch
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

Whipped topping (optional)

Prep Time: 40 minutes,
Cook Time: 15 to 20 minutes, plus bake time of 8 minutes,
Chill Time: 3 hours,
Yield: 8 servings

  1. To Make Cookie Crust: Mix all crust ingredients. Press into a 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned.
  2. To Make Filling: Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.
  4. Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.
  5. A baked 9-inch pie crust may be substituted for the cookie crust.

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Easy Fruit Pizza offers layers of sweetness and vibrant color.

Glazed Fresh Strawberry Pie features fresh strawberries in sweetened strawberry sauce, a must for the strawberry aficionado.

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