THE COLORS OF CHRISTMAS December 5, 2007 Susan Noble Family and Consumer Science Extension Agent

Neon colors may be "in" for Christmas decorating this year, but my kitchen is sporting red and green - in the food, that is. Both of today's recipes feature the traditional colors of Christmas in the form of bell peppers, cukes, and tomatoes.

The similarities don't end with color. Both recipes are quick and easy to prepare during this busy season. Both dishes give the taste buds a change from traditional holiday foods but could incorporate leftover turkey. Both recipes should be tried by you.

The Potato Chowder started as an experiment to use up frozen potatoes I had in the freezer. It worked; my taste testers scraped the pot. Add a salad or sandwich (turkey, perhaps?) for a complete meal.

The Orzo Salad recipe comes from my Elizabethtown friends. The crunch of the cucumber and onion give the dish a wonderful fresh taste. The orzo mixture was so good we felt the shrimp could be omitted. Or you could substitute leftover cooked meats for the shrimp; pork tenderloin or steak should work well. And, of course, leftover turkey is a definite possibility.

Here's one more thought about leftovers. You should have orzo left in the box after making the salad. Cook it up and use it as a change from rice.

I must end with a confession. I may be eating traditionally, but my Christmas decorating is not. My kitchen will be decked out in black and white spiked with traditional red and new lime green. I'm practicing my life philosophy that normalcy is highly overrated.

Cook orzo just till tender but not mushy; drain. Combine orzo with cucumber, onion, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender or food processor and process till smooth. With the motor running, slowly add olive oil and blend till emulsified. Season sauce to taste with salt and pepper. Pour sauce over the orzo mixture and stir well to combine. Gently fold in feta and shrimp. Optional - garnish with extra dill. Can serve immediately or chill before serving.

Makes 4-6 servings.

Recipe adapted from Food Network.

Mix milk and soup in a large saucepan. Stir in hash browns. Bring to boil over high heat, stirring occasionally to prevent scorching. Reduce heat to medium-low and simmer 10 minutes, stirring often. Ladle soup into 6 soup bowls and top evenly with cheese, bacon, and onions. (Or put out toppings and let your eaters choose what they want.)

Makes 6 (1-cup) servings at 190 calories each.

Recipe adapted from "Taste of Home" cooking show.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 12/05/07