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  • Aunt Stacey's Cucumber Salad-PIC

    Aunt Stacey's Cucumber Salad


    In a medium bowl, add all the prepared cucumber slices.

    In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.

    Refrigerate at least 1 hour prior to serving. Best served day of preparation.

  • Durst Tomato Bruschetta Melts-PIC

    Durst Tomato Bruschetta Melts


    Made with Durst Organic Growers' sweet variety cherry tomatoes, this recipe will be gone before the platter touches the table!
    Learn more about what makes Durst so amazing on the Flavor Trail!

  • Potato Bake-PIC

    Potato Bake


    Prepare the night before and let sit in the refrigerator.

    In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.

    Bake at 350° for 35-45 minutes or until golden brown and bubbly.

  • Greek Orzo Salad-PIC

    Greek Orzo Salad


    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse until no longer hot. In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, and olives.

  • Strawberry Trifle-PIC

    Strawberry Trifle


    In a bowl, puree half of the strawberries with the lemon juice and powdered sugar. Thinly slice the remaining strawberries and set both aside.

  • Crock Pot Pear Crisp-PIC

    Crock Pot Pear Crisp


    In a mixing bowl, cream the butter and sugar. Add vanilla and cinnamon and mix well. Stir in the oats; set aside.

    Place pears in the bottom of the crock pot. Evenly spread oat mixture on top. Set the crock pot to low and cook for 4 hours. Best served with a scoop of vanilla ice cream.

    * For More Crisp: double everything but the pears.