Mother's Lettuce Packages

Mother's Lettuce Packages

Yield: 4 Servings

Ingredients and directions for this recipe

1 Lettuce head
4 c Corn oil
1/3 c Walnut pieces
1 oz Bean thread noodles
1 tb Garlic, minced
12 oz Pork, ground
2 Green onions
1 cn Smoked clams
1 cn Water chestnuts (small)
1 c Lettuce, coarsely chopped
1 tb Soy sauce
1/4 ts Cayenne pepper
2 tb Oyster sauce
1 ts Sherry
1/4 ts Sugar
1 ts Sesame oil
2 ts Cornstarch, mixed with
1 tb Water

Cut green onions into pea-sized pieces. Drain and chop coarsely the smoked clams and water chestnuts. Detach lettuce leaves from core, wash and dry them gently. Arrange lettuce leaves around the edge of a large platter.

Heat oil in wok until it is about to smoke. Tear bean thread noodles apart and cut with scissors into small portions. Carefully put a portion of the noodles into the hot oil. (They will expand dramatically!) As soon as they expand, turn them over and cook the other side briefly. Drain them and remove to a bowl lined with several layers of paper towels. Cook the remaining noodles in the same way. Drain them very well with paper towels and then crunch them and put them into the center of the serving platter, surrounded by the lettuce leaves.

Put the walnuts into a strainer and immerse them into the hot oil.

They will brown very quickly. Be careful they do not burn. Remove them to a paper towel, drain well and chop into coarse pieces.

Remove all but 2 T of oil from the wok. Saute the minced garlic and chopped green onions until lightly browned. Add the ground pork and saute until it loses its pink color and starts to brown. Use a large spoon to remove as much grease as possible from the pork mixture.

Add the chopped smoked clams, chopped water chestnuts and chopped lettuce to the pork mixture. Mix well.

Combine the soy sauce, cayenne, oyster sauce, sherry, sugar and sesame oil; stir into the cooking mixture and cook for two minutes, stirring constantly. Remix the cornstarch and water and add to the middle of the wok. Stir constantly, blending other ingredients into cornstarch mixture and simmer three more minutes.

Pour the cooked dish on top of the bean thread needles on the serving platter. Sprinkle the walnut pieces on top and serve at once. To eat: Place a lettuce leaf on your plate. Put a spoonful of the pork
mixture and noodles in the middle of the leaf. Fold the leaf up and eat the package like a bared. Serves 12 as part of a family style Chinese dinner, 4 as a main dish.

Kaleidoscope Potato Salad

Kaleidoscope Potato Salad

8 ounces small -- red new potatoes
8 ounces purple potatoes
8 ounces green beans -- trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon -- dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives

1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.

2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.

Comments: This colorful side dish is a delight to look at as well as to eat.
You make this potato salad using green beans, red and purple potatoes, and green onion. The recipe calls for oil and vinegar dressing instead of mayo, which means it is lower in calories and fat than the classic version. What a great salad to take on your next picnic.

Potato Potluck Dish

Potato Potluck Dish By: sal

"This is a very cheesy potato side dish that's perfect for sharing at the Thanksgiving table. You'll definitely be asked to bring it year after year."
Original Recipe Yield 12 cups

* 2 pounds potatoes, diced
* 2 teaspoons onion powder
* 2 teaspoons minced garlic
* 2 cups sour cream
* 2 1/2 cups condensed cream of mushroom soup
* 2 cups shredded Cheddar cheese
* 2/3 cup shredded mozzarella cheese

1. Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and cook until tender but firm, about 15 minutes. Drain and cool.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

3. In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese. Pour into the baking dish. Sprinkle with mozzarella cheese.

4. Bake in the preheated oven 45 minutes, or until browned and bubbly.

allrecipes.com

Sweet Pepper Salad 2

Sweet Pepper Salad 2


Ingredients:

12 oz HEREFORD Corned Beef Cut Into Thin Slices
3 sm Sweet Pepper, red, yellow, green
1 Onion
1/2 c Olive or Vegetable Oil
1/4 c White Wine or Cider Vinegar
1/2 tsp Salt
1 Clove Garlic Finely Chopped Lettuce
2 tsp Chopped Fresh Herbs (parsley, basil, oregano)

Directions:

Slice peppers in thin rings. Cut onion into thin slices; seperate into rings. Place pepper and onion rings in bowl. Combine oil, vinegar, salt and garlic and pour over vegetables. Cover and let stand 30 minutes. Arrange HEREFORD Corned Beef slices around outer edge of lettuce-lined plater. With slotted spoon, spoon vegetables onto center of platter. Drizzle some of the dressing over the corned beef slices. Sprinkle salad with mixed herbs. Serve with remaining dressing. (4 servings)

Tuna Crunch Pie

Tuna Crunch Pie


Serving Size : 6


1 1/2 cups flour -- (375 mL)
1 cup shredded cheddar cheese -- (250 mL)
1 teaspoon salt -- (5 mL)
1 teaspoon paprika -- (5 mL)
1/2 cup butter -- (125 mL)
1/2 cup finely chopped walnuts -- (125 mL)
14 ounces canned tuna -- drained and flaked [two 7-ounce cans]
3 eggs
1 cup dairy sour cream -- (250 mL)
1/2 cup shredded Swiss cheese -(125 mL)or shredded Cheddar cheese
1/4 cup mayonnaise -- (60 mL)
2 tablespoons chopped pimiento -- (30 mL)
1 teaspoon grated onion -- (5 mL)
1/4 teaspoon dill seed -- (1 mL) or dill weed
2 drops Tabasco

In a large mixing bowl combine the flour, Cheddar cheese, salt and paprika.


Cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts. Reserve 1 cup (250 mL) of the mixture for topping. Press the remaining mixture onto the bottom and sides of a well-greased 10-inch (25- cm) pie pan. (An 8-inch [20-cm] square pan may also be used.)

Place the tuna into the pan.

Beat the eggs until light and fluffy. Blend in the remaining ingredients and pour the mixture over the tuna. Sprinkle with the reserved cheese mixture.

Bake at 400F (200C/Gas 6) for 35 to 40 minutes until golden brown. Cool for 10 minutes before serving.

Makes 6 servings.
try with salmon

Canned Salmon Salad II

Canned Salmon Salad II


Provided by Grocery Shopping Network
Prep: Cook: Ready in: 20 minsServes:4

Ingredients

1-1/2 cups canned salmon
1 cup finely cut celery
1 cup finely cut cabbage
2 tbsp chopped onion
2 tbsp chopped pimiento
Mayonnaise
Greens

Cooking Instructions

A plain old-fashioned salmon salad, as simple as can be.

Flake the salmon, mix with the vegetables, and bind with mayonnaise. Arrange on a bed of greens.

Mushroom and Swiss Burgers

Mushroom and Swiss Burgers


Mr. Food
Serves: 6
Cooking Time: 20 min

3 tablespoons butter
2 cups sliced mushrooms
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
6 slices Swiss cheese
6 hamburger rolls

Preheat grill to medium-high heat.

In a medium skillet, melt butter over medium heat; saute mushrooms 4 to 5 minutes, or until tender.

Meanwhile, in a large bowl, combine ground beef, onion powder, salt, and pepper; mix well. Form into 6 equal patties.

Grill burgers 8 to 12 minutes, or until no longer pink in center, turning halfway through grilling. Place a slice of cheese on each burger and cook 1 to 2 minutes, or until melted.

Place burger on roll, top with sauteed mushrooms, and serve immediately.

Gobble Gobble Burger

Gobble Gobble Burger

Courtesy of Theresa Albert
Yield: 4

1 pound lean ground turkey (500g)
1/4 cup dry breadcumbs (50ml)
1 large egg
1 teaspoon tex mex spice blend (5ml)
pinch each salt and pepper (pinch each)
1 tablespoon canola oil (15ml)
4 burger buns
lettuce leaves
tomato and red onion slices

Children:

Combine one portion with:
2 tablespoons coarsely grated carrot and zucchini (15ml)

Optional topper:

1/2 shredded Monterey Jack (125ml)

Adults:

Combine one portion with:

2 tablespoons each finely chopped green onion and red pepper (30ml each)
1 tablespoon finely chopped parsley or cilantro (15ml)

Optional topper:

1/2 cup shredded Hot Pepper Jack

Crumble ground turkey into a bowl and combine with breadcrumbs. Lightly whisk egg with Tex Mex Spice, salt and pepper, and gently mix with ground turkey, using your hands if necessary. Divide mixture into 2 portions.

Shape mixture into 1/2-inch/1 cm thick patties - 2 for adults and 2 for kids, or make 4 mini patties for the children.

Heat the oil in a large nonstick skillet over medium heat. Cook patties for 5-8 minutes per side, or until lightly browned and no longer pink inside.

Top burgers with grated cheese, if using, during the last few minutes of cooking. Serve cooked patties on burger buns with lettuce leaves, tomato and onion slices, if desired.

Makes 4 servings

Tip: If making mini burgers for the kids, use mini buns or pita pockets in place of standard hamburger buns.

Market Fresh Pea, Radish and Carrot Salad

Market Fresh Pea, Radish and Carrot Salad


Prep Time: 30min
Total Time: 15min

Ingredients:

1 kg sugar snap peas, shelled and blanched
3 small carrots, trimmed and peeled
1 bunch radishes, washed and trimmed
handful grated parmesan cheese
your favorite honey mustard dressing
salt & pepper to taste

Directions:

1. Add the peas to a large mixing bowl.

2. Slice the carrots and radishes into thin rounds, and add to the peas.

3. Toss in a handful of grated parmesan cheese.

4. Mix together with your favorite honey mustard dressing, and season with salt & pepper if desired.

My Mother's Doughnuts

My Mother's Doughnuts

Yield: 24 Servings

Ingredients and directions for this recipe

2 Eggs
1 c Milk
1 c Sugar
4 c All-purpose flour; sifted
4 ts Baking powder
1/2 ts Baking soda
1 ts Salt
3/4 ts Nutmeg; freshly grated
4 tb Butter or lard; melted
1/2 ts Fresh lemon juice
Shortening or vegetable oil
Sugar for dusting; if desire

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6

1. In a large bowl, beat eggs until light. Stir in milk and sugar.

2. In another large bowl, sift flour, baking powder, baking soda, salt and nutmeg
together. Stir half of the flour into the egg mixture.

3. Add the butter and lemon juice and mix until combined. Stir in the remaining flour mixture to make the dough. Cover and chill about 90 mins.

4. On a floured work surface, roll out the dough about 1/2 inch thick. Cut with a doughnut cutter or cookie cutter into 3-inch rounds; cut out the centers and either fry them for doughnut holes or roll again to get a larger yield.

5. In a deep heavy skillet, heat 3 inches of shortening to 365 F on a deep-frying thermometer. Fry 3 or 4
doughnuts at a time, turning with tongs, 2 to 3 mins or until golden brown. Drain on paper towels. Replace the shortening as needed. Dust with sugar, if desired. Note from Barbara says these are delicious
dipped in fresh maple syrup.

My Grandmothers Friday Soup

My Grandmothers Friday Soup

Yield: 12 Servings

Ingredients and directions for this recipe

3 lb Fryer
3 qt Water
1 tb Salt
1 ts Pepper
3 Stalks celery
5 Carrots
1 Onion
3 Potatoes
1 c Steel cut oats ( usually found in health food stores)

Source: My Mother

Place fryer, water, salt and pepper in pot and bring to a boil while cutting up vegetables.

Cut vegeies is bite size pieces Add to pot and simmer for 1 hour stirring every 15 minutes to prevent oats from sticking. when finished cool and cut chicken up in soup and serve.

Spicy Grilled Turkey Burger with Coleslaw

Spicy Grilled Turkey Burger with Coleslaw

Ingredients

Turkey burgers:

1 1/2 pounds ground turkey (white meat, dark meat, or a mixture)
1/2 cup fresh bread crumbs
3 Tbsp mayonnaise
2 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 1/2 to 3 teaspoons of hot chile sauce such as Tabasco sauce (amount depends on how spicy you like your foods), or Tabasco Chipotle sauce
* 2 green onions, minced, white and green parts
* 4 fresh basil leaves, thinly sliced
* 1 teaspoon sea salt, or more to taste
* 1/2 teaspoon freshly ground pepper, or more to taste
* 4 hamburger buns, lightly toasted
* Sweet pickle slices
* 1 tomato, cored and sliced

Coleslaw

2 cups shredded cabbage
1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage
10 basil leaves, thinly sliced
1/2 cup of mayonnaise
1 Tbsp apple cider vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste

Method

1 Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan.

2 In a large bowl, gently combine the turkey meat, bread crumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don't over mix or your burgers will end up tough. Form four patties, about 1-inch thick.

3 Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer. Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.

4 Assemble the coleslaw. Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving.

5 Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice, some pickles, and a bit of coleslaw on top, and then topping with the top bun.

Makes 4 burgers.

Quick And Easy Dinner Rolls

Quick And Easy Dinner Rolls


2 cups self-rising flour
1/4 cup + 2 tbsp mayonnaise
1 cup lowfat buttermilk
Nonstick cooking spray

Preheat oven to 375 degrees.

In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.

Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned. 

Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Potato Filling

6 medium Idaho® Potatoes -- peeled and quartered
8 slices soft white bread
1/4 cup margarine
1/2 medium onion -- diced
1 large stalk celery -- diced
2 eggs -- beaten slightly with a fork
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350ºF. Lightly spray 2-quart casserole dish with cooking spray.

Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.

Place potatoes in a medium mixing bowl. Mash potatoes by hand or with an electric mixer. Mix until smooth.

In a small skillet over medium heat, melt margarine. Add onion and celery; cook, stirring occasionally, for about 5 minutes or until onions are translucent and celery has softened. Add onions and celery to potato mixture; mix to combine.

Add beaten eggs, parsley, salt and pepper to potato mixture; mix to combine. Transfer potato mixture to bowl with the bread pieces, stir by hand to combine well.

Place mixture into the casserole and bake, uncovered, for 40 to 45 minutes, or until lightly browned on top.

Top with your favorite gravy.

Description: "June Schlentner from Reading, Pennsylvania delights her children and grandchildren at Thanksgiving with this regional favorite."

Source: "The Idaho Potato Commission" S(Internet address): http://www.famouspo%20tatoes.org/

SAUERKRAUT BALLS

SAUERKRAUT BALLS

4 tbsp. Crisco
2 lg. cans Underwood deviled ham
1 med. onion, chopped
1 clove garlic, minced
6 tbsp. flour
1/2 c. undiluted consomme
2 c. sauerkraut, drained & chopped
1 tbsp. parsley flakes
Pepper, Tabasco or Worcestershire to your taste

Melt Crisco. Brown onions. Add ham and garlic. Stir in flour. Cook thoroughly. Add broth and sauerkraut, then rest of ingredients. Mixture should be stiff. If not all a little more flour. Cook for a minute or so then spread on jelly roll pan to cool. Make balls 1 inch.

Beat 2 eggs and 1 tablespoon milk. Dip balls in flour - egg and then bread crumbs. Fry in deep fat until brown can be frozen and reheated as needed. Approximately 60 balls.

 

Oysters Chesapeake

Oysters Chesapeake


Ingredients

1 Tbsp minced chives
2 Tbsp reduced-fat mayonnaise
2 Tbsp reduced-fat sour cream
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 bacon slices, cooked and crumbled (drained)
1 (6 1/2-ounce) can lump crabmeat, undrained
1 (1-ounce) slice white bread
1 tsp butter, melted
12 shucked oysters
Lemon wedges (optional)
Fresh minced chives (optional)
2 cloves garlic minced (optional)

Directions

1. Set oven rack on the lowest position to prevent burning the breadcrumbs.

2. Preheat broiler.

3. Combine first mince chives, mayo, sour cream, salt, pepper, bacon, (garlic if desired) and crabmeat in a medium bowl; stir gently.

4. Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.

5. Arrange oysters on a broiler pan.

6. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture.

7. Broil 7 minutes or until tops are browned and oysters are done.

8. Serve with lemon wedges and garnish with chives, if desired.

Italian Tuna Toss

Italian Tuna Toss

Easy to throw together, this is a veggie-packed salad you will love!

1 bag (1 pound) cauliflowerets or 1 small head cauliflower, separated into flowerets (3 cups)
1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (6 ounces each) tuna, drained
1 jar (2 ounces) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips


Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.

Just before serving, toss with dressing and bacon flavor bits.

Crab and Seafood Stuffed Shells

Crab and Seafood Stuffed Shells


From All Recipes
Prep Time: 20 Minutes
Cook Time: 15 Minutes Ready In: 35 Minutes
Servings: 6

1 (12 ounce) box jumbo pasta shells
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can small shrimp, drained
3 teaspoons minced celery 1 tablespoon minced onion
1 cup creamy salad dressing (such as Miracle WhipR)
1 cup shredded Swiss cheese

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has
cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.

2. While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.

3. Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.

All in One Burger

All in One Burger

Mr. Food
Serves: 6
Cooking Time: 10 min

2 pounds ground beef
1/3 cup mild picante sauce
1/3 cup (1-1/3 ounces) shredded Cheddar cheese
1 teaspoon pepper

In a large mixing bowl, combine all ingredients. Form mixture into patties;layer patties in aluminum foil and refrigerate to firm up.

Broil, grill or bake to desired doneness.

Serve with your favorite burger or Tex-Mex toppings or just plain on a bun. And you can add your own seasonings or try barbecue sauce instead of picante sauce.

Bacon Burgers


5 to 6 slices of bacon
1 1/2 lbs hamburger
1/2 cup Italian style bread crumbs
1 egg
3/4 cup chef's burger glaze

Chef's Burger Glaze

1/2 cup ketchup
1/4 cup Dijon mustard
1 tsp or to taste of your favorite hot pepper sauce

Fry Bacon, cool and crumble. Mix hamburger, bacon, bread crumb and the egg.

Form 6 1/4 lb burgers. Grill over hot coals for about 10 minutes turning every 2 minutes or so and brushing with the glaze. Use any remaining glaze to spread on your hamburger rolls.

CORN & QUINOA SALAD

CORN & QUINOA SALAD



1 Cob of Corn -- preferably grilled, shucked
1 Sweet Red Bell Pepper -- roasted with the skin removed
2 Tablespoons Cilantro -- packed, finely chopped
1 Cup Quinoa
2 Handfuls Baby Spinach Leaves -- about 2 cups

DRESSING

Juice of One Lime
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander Seeds
1/8 teaspoon Salt -- or to taste
Freshly Ground Black Pepper -- to taste
Whisper of Cayenne Pepper (less than a pinch)

Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.

Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.

Cover and reduce to a simmer for about 7 minutes.

Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.

Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the salad.

Skin, seed and dice the red pepper, added it to the shucked corn, in a large bowl.
Rinse, dry and finely chop the cilantro, adding it to the corn and peppers.

In a small bowl or large measuring cup, whisk together the lime juice, and oil. Add the cumin, coriander, salt, pepper and cayenne. Mix well.

Measure out 2 cups of the cooked quinoa and add it along with the baby spinach to the corn mixture, stirring to combine.

Pour the dressing. Toss to coat, but be gentle not to bruise the spinach leaves.

Taste and adjust salt and pepper, if necessary.*
Turn out to a platter to serve.
o
*Even thought this is a vegan recipe, about 1/3 cup of crumbled feta will make the salad sing. http://veganvisitor.wordpress.com/

My Mom's Austrian Noodle Pudding

My Mom's Austrian Noodle Pudding

Yield: 12 Servings

Ingredients and directions for this recipe

1 lb Wide noodles broken
4 Eggs
1/2 ts Salt
1 1/2 c Light brown sugar
1 Stick melted margarine
1/2 c Dark raisins
1/2 c Golden raisns
2 Cans crushed pineapple Drained 1 lb 4 0z each
1 lb 4 oz,canned apricots drained Chopped
3 Apples, peeled, grated
1 6 0z can o.j. concentrate

Cook noodles and drain and place in a 10 x 14 pan or large 9 x 13 pan. Beat eggs with 1 cup sugar and 2/3 cup margarine, both kinds of raisins, 2/3 rds of the drained pineapple, 2/3 rds of the apricots, 2/3 rds of the apples and 1/2 cup of the thawed o.j. concentrate and tir well. Pour over noodles in pan and mix gently.Combine the remaining ingredients except the remaining margarine and pour over noodle mixture.Drizzle remaining margarine over.Bake 350 40 minutes or golden and set. Serve warm

Buttery Garlic Rolls

Buttery Garlic Rolls


3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed

Coat a 12-cup muffin pan with nonstick cooking spray.

In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.

On a lightly floured surface, roll the bread dough into a 12-inch square.

Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly, jellyroll fashion, starting at the bottom edge. Pinch to seal the edge.

Cut the roll of dough into 1-inch-wide slices. Place each slice flat-side down into a cup of the muffin pan. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 400 degrees. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.

Burgers in a Dash

Burgers in a Dash

1 pound ground beef
1/8 cup Mrs Dash Onion & Herb Seasoning Blend
1 large egg
1/4 cup bread crumbs

Combine all ingredients and mix.

Shape into 4" patties and grill until done

Source: "Ortega" Start to Finish Time: "0:15"

NOTES : For zestier burgers, substitute Mrs. Dash Extra Spicy Blend.

Artichoke Mashed Idaho® Potatoes

Artichoke Mashed Idaho® Potatoes

Serving Size : 6

4 large Idaho® Potatoes -- peeled and quartered
1 can artichoke hearts (non-marinated)
3 tablespoons unsalted butter
1/4 cup milk
Salt and pepper to taste

Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.

In large mixing bowl, purée artichoke hearts using a hand blender or mixer with half the butter and milk. Add potatoes and remaining butter and milk and blend or mix until smooth.

Add salt and pepper to taste.

Description: "Michael Fowler of San Francisco prepares these light, flavorful mashed potatoes at every Thanksgiving meal."

Source: "The Idaho Potato Commission" S(Internet address): http://www.famouspo%20tatoes.org/

Creamy Tuna with Tarragon and Egg Noodles

Creamy Tuna with Tarragon and Egg Noodles

Serves 4

Ingredients

Salt
3/4 pound extra wide egg noodles
1 tablespoon extra virgin olive oil (EVOO)
1 small onion or 1 large shallot, finely chopped
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup half-and-half or whole milk
1 tablespoon Dijon mustard
3-4 sprigs tarragon, leaves removed from the stem, chopped
2 cans tuna in water (6 ounces), drained and flaked with a fork
1 cup frozen peas
Freshly ground black pepper

Preparation

Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook to al dente, with a little bite left to them.

While you are waiting for the water to come to a boil, place a large skillet over medium heat and heat EVOO. Add onion or shallot to the oil and cook for 3-4 minutes, then add butter to the pan and melt. Once the butter has melted, sprinkle the flour in the pan and stir, letting the butter-flour mixture cook for about 1 minute.

Whisk in the stock and let the liquid cook until it thickens up, about 5 minutes. Add the half-and-half or milk and the mustard and bring the mixture back up to a bubble. Turn to low and add in the tarragon and the tuna; stir in the peas. Season the sauce with salt and pepper, to taste.

Drain noodles and combine with sauce, adjust seasonings and serve.

BARBECUED CORNED BEEF & CHEESE BREAD

BARBECUED CORNED BEEF & CHEESE BREAD


1 pk Yeast
1/4 ts Sugar
2 3/4 c Better for Bread flour
2 tb Gluten
1 t Salt
1/8 ts Baking soda
1 c Sharp cheddar cheese -- shredded
1/2 c Canned corned beef -- chopped
1/2 c Barbecue sauce -- bottled
3/4 c Very warm water
1/3 c Canned corned beef -- chopped
1/4 ts Ginger

Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the pan in the order listed. Select white bread and push "Start." Add the chopped corned beef at the "beep," 88 minutes into the cycle. (33 min. with DAK Turbo II) This bread should be stored in the refrigerator or freezer. This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slices and a dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day

FISH CHOWDER #2

FISH CHOWDER #2


Recipe By :Bonnie Lundeberg
Serving Size : 8
Categories : Soups

1/2 cup onions -- chopped
1/4 cup butter or margarine
2 cups water
2 cups milk
1/2 teaspoon herbs de province
1/2 teaspoon white pepper
1/2 cup celery -- chopped
3 cups raw potatoes -- diced
2 Tablespoons flour
2 teaspoons salt
1 can salmon or tuna
Parsley -- for garnish
lemon juice -- to taste
basil -- to taste
chives -- for garnish

Saute onions and celery in butter until clear. Add potatoes and water.
Cook tender (not mushy), 10-15 minutes. Blend flour into 1/2 cup milk; add remaining milk and stir into potato mixture. Add salt, pepper, herbs and cook until thickened. Flake fish and add. Garnish with lemon juice to taste.

Note: Use canned tuna or salmon to avoid allergies to shellfish.

Serves 6-8
Bonnie Lundeberg

Tuna Twist Pasta Salad

Tuna Twist Pasta Salad


Fast and easy
4 servings

INGREDIENTS

3 cups uncooked rotini (spiral) pasta (3 oz)
1 cup frozen sweet peas (from 1-lb bag)
1/4 cup chopped celery
1 can (6 oz) albacore tuna in water, drained, flaked
3/4 cup Parmesan peppercorn dressing
Red leaf lettuce

DIRECTIONS

1. Cook pasta as directed on package, adding frozen peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.

2. In large bowl, gently toss cooled cooked pasta and peas, celery and tuna. Pour dressing over salad; toss to coat well. Spoon salad onto lettuce-lined plates.

Pork and Wild Mushroom Burgers With Tomato Relish

Pork and Wild Mushroom Burgers With Tomato Relish


For the tomato relish:

6 large tomatoes
1 bell pepper, seeded and roughly diced
4 cloves garlic
2 large onions, roughly diced
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon salt
1/2 cup white sugar
1/3 cup red-wine vinegar

For the burgers:

Cooking oil for grill
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced button mushrooms
1/2 cup shredded carrot
2 pounds ground pork
2 tablespoons tomato sauce
1 egg
1/2 cup fresh bread crumbs
1 teaspoon dried thyme
Kosher salt to taste
Black pepper to taste
8 whole-wheat buns, buttered and toasted

For tomato relish, coarsely grind tomatoes, bell pepper, garlic and onions in a food processor or blender. Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

In a large, non-reactive stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to a boil and simmer over low heat 30 minutes, stirring frequently.

For burgers, heat an outdoor grill or grill pan on medium and lightly oil grate.

Heat a saute pan over medium. Add olive oil and saute the onion with the garlic first for 2 minutes. Add the mushrooms and carrot and cook for 5 minutes. Set aside and allow all vegetables to cool completely.

In a large bowl, combine the pork, tomato sauce and vegetables. Add the egg, bread crumbs and seasonings. Mix well and form into 8 patties.

Grill patties over medium heat for 5 to 6 minutes per side, or until the internal temperature reaches 155 degrees.

Place on buns and serve with tomato relish.

Makes 8 serving

Jim 'N Nick's Coleslaw

Jim 'N Nick's Coleslaw
Recipe By :Bon Appétit, August 2010
Serving Size : 8
1 head green cabbage -- 2-lbs.
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions -- thinly sliced
1/4 cup mayonnaise

Quarter and core cabbage; cut crosswise into 1/8-inch-thick slices. Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. (Can be made 8 hours ahead. Cover and chill.)

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper. Makes 8 to 10 servings.
Recipe by Jim 'N Nick's Bar-B-Q, Charleston, South Carolina Source: Bon Appétit, August 2010. 

Amazing Homemade Pizza Rolls

Amazing Homemade Pizza Rolls


4 cups shredded pizza cheese or mozzarella cheese
1 lb sausage, cooked, drained
2 (3 ounces) packages sliced pepperoni, chopped
1 medium green pepper, finely chopped
3/4 cup fresh sliced mushrooms, coarsely chopped
1/2 small onion, finely chopped
1/3 cup chopped black olives
1/2 cup crushed pineapple, very well drained
2 (14 ounces) jars pizza sauce
32 egg roll wraps
Oil (for frying)

Combine above ingredients except wrappers and oil. Place a 1/4 cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in "1" of 375º oil for 1-2 minutes until golden brown. Serve with addition pizza sauce for dipping if desired. Makes 32 eggrolls.

Andouille & Beef Burgers

Andouille & Beef Burgers


6 ounces andouille sausage, cut into 1-inch pieces
1 1/2 pounds ground beef
1 tablespoon minced garlic
2 teaspoons Worcestershire
1 1/2 teaspoon Essence, recipe follows
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
1 tablespoon olive oil
3/4 cup grated sharp cheddar
Creole Remoulade Sauce, recipe follows

Preheat the grill to medium-high.

Finely chop the andouille sausage in a food processor. Transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 teaspoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Blend together being careful not to overwork the mixture. Form mixture into 4 (1-inch-thick) patties.

Grill the Kaiser rolls just until golden, turning, about 1 minute per side. Transfer to plates. Brush the onion slices on both sides with the oil and season with the remaining 1/2 teaspoon Essence, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until golden, turning, about 5 minutes per side. Remove from the grill.

Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare. During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.

Spread the insides of the buns with the Creole Remoulade Sauce. Place the hamburgers on the bottoms and top with the sliced onions. Serve immediately.

Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creole Remoulade Sauce:

3/4 cup vegetable oil
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 tablespoons Creole or other whole-grain mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper

In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)

Perfect Hominy-White Bean Chili

Perfect Hominy-White Bean Chili

Yield: Serves 4 to 6

INGREDIENTS

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon chili powder, or more to taste
1 jalapeno chile (optional), seeded and chopped
One 14.5-ounce can crushed tomatoes
3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
One 16-ounce can hominy, drained and rinsed
1 1/2 cups water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalape�o, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.

3. Just before serving, stir in the cilantro and taste to adjust the seasonings.

MEXICAN RICE SALAD

MEXICAN RICE SALAD
1 Tbs. Vegetable Oil
2 Green Bell Peppers, julienned
2 Onions, sliced
1 16-oz. jar Salsa
2 15-oz. cans Kidney Beans, rinsed and drained
2 11-oz. cans Mexican-style Corn, drained
3 cups cooked Rice
6 cups Iceberg Lettuce, shredded (about 1 head)
1 10-oz. bag Tortilla Chips
1-1/2 cups Cheddar Cheese,grated
Sour cream for garnish

Warm oil in large skillet over medium-high heat.

Add green peppers and onions, sauté until tender-crisp, about 3 to 5 minutes.

Add the salsa, beans, corn, and rice.

Cook until heated through, stirring occasionally, for about 10 minutes.

For each serving, place about one cup of lettuce on a plate.

Surround lettuce with tortilla chips.

Top with warm vegetable mixture.

Sprinkle about one-quarter cup of grated cheddar cheese on top of each serving.

Garnish with a dab of sour cream.

Shrimp And Tuna Rice Salad

Shrimp And Tuna Rice Salad

8 ounces cooked shrimp
1 can tuna, drained, (7oz)
3 cups cooked rice, cooled
1/2 cup finely chopped onion
1/2 cup finely chopped sweet pickles
1 1/2 cups thinly sliced celery
1/4 cup diced pimentos
3 hard cooked eggs, chopped
1 tablespoon lemon juice
1 cup mayonnaise
salad greens and tomato wedges, for garnish

Combine all ingredients and toss lightly.

Season to taste.

Chill.

Serve on salad greens and garnish with tomato wedges

Roast Garlic Mashed Potatoes

Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrette' s). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.

Quick 'n Easy Hamburger Sauce

Quick 'n Easy Hamburger Sauce


Makes: 1 pint (approx.)

1/3 c Kraft Miracle Whip
1/4 c Catsup
1 tb Veggie Oil
1 ts Vinegar
1 ea Jalapeno, seeded then diced (optional)
1/4 c Onion, grated
1/8 c Pickle Relish
1 ts Garlic Powder
1/8 ts Cayenne Pepper (optional)
1/8 c Sugar
Salt to taste
Fresh Ground Pepper to taste

Preparation:

1. In a medium-size mixing bowl and combine all of the ingredients well.

2. Cover and place in the refrigerator at least one hour to allow the flavors to come together.

Jj's Sauerkraut Salad

Jj's Sauerkraut Salad


1 lb Sauerkraut
1/2 c Sugar
1/2 c Celery, thin sliced
1/2 c Green pepper in thin strips
1/2 c Carrot, shredded
1/4 c Onion, chopped

Cut kraut strands in shorter pieces with scissors. Stir in sugar and let stand for 30 minutes.

Add remaining ingredients, cover bowl tightly, and chill in refrigerator at least 12 hours. Serve on lettuce. 8 1/2 cup servings

Great salad for picnics...

Vegetarian Southwest Salad

Vegetarian Southwest Salad


Prep Time: 10 min
Total Time: 15 min

Ingredients:

For the Salad:

4 cups chickpeas, precooked (either by you or canned) and rinsed
2 cobs worth of corn removed from the cob
1 bunch scallions, diced
2 small red onions, diced
2 cups cherry tomatoes, chopped
1 avocado, diced
1 red bell pepper, chopped
fresh dandelion greens

Southwest dressing:

1/2 cup sour cream
southwest spice rub, however much you want
juice of one lime
1 chipotle chile (diced) & a couple spoons of adobo sauce
a couple small spoons of mustard

Directions:

1. In a large bowl combine all of the ingredients for the salad except for the greens.

2. Plate dandelion greens and then the salad with the greens.

3. In a small bowl whisk together the dressing ingredients.

4. Add desired amount of dressing and enjoy.

My Grandmother's Spaghetti

My Grandmother's Spaghetti

Yield: 1 servings

Ingredients and directions for this recipe

1 tb Olive oil
1 lg Onion; finely chopped
1 Garlic clove; minced
2 lb Lean ground beef
1 tb Minced fresh parsley or 1 teaspoon; crumbled
2 Bay leaves
1 tb Dried basil; crumbled
1 cn Italian plum tomatoes; undrained; (28-ounce)
3 1/2 c Water
2 cn Tomato sauce; (8-ounce)
1 cn Tomato paste; (6-ounce)
1 lb Spaghetti
Freshly grated Parmesan cheese

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven.

Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)

Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan
cheese separately. (Refrigerate or freeze remaining sauce for another use.)

4 to 6 servings (Makes about 8 3/4 cups sauce).

Family Favorite Burgers

Family Favorite Burgers

1 1/2 pounds ground beef
2 bread -- fresh bread crumbs
1/3 cup milk
1/4 cup catsup
1/4 cup onion -- finely chopped,1 small
1 teaspoon salt
2 teaspoons horseradish
2 teaspoons Worcestershire sauce
1 tablespoon mustard -- prepared

Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

NOTES : Posted to Monthly Recipe Swap Monthly-Recipe-Swap@yahoogroups.com

Spoon Rolls

Spoon Rolls


Ingredients

3 - 3 1/2 cups - self-rising flour
3/4 cup - shortening (melted)
1/4 cup - sugar
1 - egg
1 package - Dry Yeast
2 cups - warm water



Directions

.

Put lukewarm water and yeast in large mixing bowl. Beat egg with sugar, add melted shortening, mix well. Add to yeast mixture. Slowly add flour, mix well. Spoon into well-greased muffin tins. Cook in 400 degree oven until brown. Store unused dough in refrigerator.

Chili Three Ways

Chili Three Ways
Yield: Serves 8

INGREDIENTS

Chili base

3 tablespoons olive oil
2 onions, finely diced
4 scallions (white and green parts), trimmed and minced
3 cloves garlic, thinly sliced
2 jalapeno peppers, seeded and finely diced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon paprika
Pinch of red pepper flakes
2 cans (28 ounces each) plum tomatoes, coarsely chopped, with their juices
1 bottle (12 ounces) dark beer
1 cup chicken or vegetable broth
Kosher salt
Freshly ground black pepper

Turkey & bean chili

2 pounds ground turkey
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
Kosher salt and freshly ground black pepper


Vegetarian chili

1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed
Kosher salt and freshly ground black pepper


Beef & bean chili

1 tablespoon olive oil
2 pounds ground sirloin or chuck
1/4 cup tomato paste
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper

Accompaniments for chili

Grated Cheddar Cheese
Sour Cream
Diced Tomatoes
Chopped red onions
Chopped scallions
Chopped red, yellow, & green bell peppers
Chopped jalapenos or other chiles
Chopped lettuce
Chopped avocados or guacamole
Chopped fresh cilantro, parsley, & chives

Directions

For the Base:

1. Heat the oil in a large soup pot or Dutch oven. Add the onions, scallions, and garlic and saute over medium heat, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the jalapenos and cook 5 minutes more.

2. Put the cumin, chili powder, coriander, paprika, and red pepper flakes in a dry skillet and toast them over medium-high heat, stirring constantly with a wooden spoon and being careful not to burn them, 2 to 3 minutes. Let cool, then add it to the onions and cook 5 minutes more.

3. Add the tomatoes and their juices, beer, broth, and salt and pepper to taste and bring to a boil, then turn down the heat and simmer over medium heat for about 30 minutes. (The base may be prepared up to this point and will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. If stored, bring to room temperature before final cooking.)

For the Turkey and Bean Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Saute the turkey in a skillet over medium-high heat. Crumble the meat and cook just until it is no longer pink. Drain the fat and add the meat to the chili base and mix well.

3. Add the beans to the chili and season to taste with salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.

For the Vegetarian Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Add the beans to the chili and season to taste with salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.

For the Beef and Bean Chili:

1. About 1/2 hour before serving, bring the chili base to a low simmer.

2. Heat the olive oil in a large skillet. Add the beef and saute over medium-high heat. Crumble the meat and cook just until it is no longer pink. Drain the fat. Add the tomato paste and cook, stirring, about 2 minutes. Add to the chili base and mix well.

3. Add the beans to the chili and season to taste with the cinnamon and the salt and pepper. If the mixture seems too thick, thin with water or more beer. Simmer the chili over low heat for 30 minutes. Serve warm with accompaniments.

Brown and Wild Rice Salad Recipe

Brown and Wild Rice Salad Recipe
This side dish, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide
unexpected bursts of sweetness.

8 Servings
Prep/Total Time: 15 min.

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat. Yield: 8 servings.

Brown and Wild Rice Salad published in Light & Tasty April/May 2001, p50 Beth Layman :)

Wild Rice Salad

Wild Rice Salad

1 cup long grain rice
1 cup wild rice
4 cups chicken broth*
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp dark sesame oil
*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.

Method

1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.

2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.

3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.

Chill completely before serving. Serves 8-10.

Rosemary Mashed Potatoes

Rosemary Mashed Potatoes
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional. "

* 12 Servings
* Prep/Total Time: 30 min.

Ingredients

* 8 large potatoes (about 4 pounds), peeled and quartered
* 1-1/2 teaspoons salt, divided
* 3/4 cup heavy whipping cream
* 1/4 cup butter, cubed
* 1/2 teaspoon minced fresh rosemary
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon pepper

Directions

* Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

* Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; beat until smooth. Yield: 12 servings.

Rosemary Mashed Potatoes published in Taste of Home February/March 2008, p35 Beth Layman :)

2 Step Italian Burger Melt

2 Step Italian Burger Melt

1 1/2 pounds ground beef
1 (10.75 ounce) can tomato soup
1/3 cup water
1 teaspoon dried oregano
1 cup shredded mozzarella cheese

Preheat oven to 400. Shape beef into six 1/2 inch patties. Place into 2 quart baking dish. In bowl, combine soup, water and oregano. Pour over patties. Top with cheese. Bake for 20 minutes. Serve on rolls or over pasta.

Makes 6 servings.

Bison burgers

Bison burgers

Serves 4

Ingredients

* 1 pound ground bison or buffalo, preferably grass-fed
* 2 teaspoons Worcestershire sauce
* 6 tablespoons hot pepper jelly
* 4 thin slices 2% milk Cheddar (1 oz total)
* 3 tomatoes, sliced

Preparation

Combine bison, Worcestershire, and 2 tablespoons of the jelly. Form into 4 equal (3 1/2-inch diameter) patties.

Heat lightly oiled grill to medium heat. Grill burgers 4 minutes, flip, and top with cheese. Grill 3 to 4 minutes longer for medium-rare. Let burgers stand 5 minutes.

Serve burgers with tomatoes and remaining 4 tablespoons jelly.

Curried Red Lentil, Kohlrabi & Couscous Salad

Curried Red Lentil, Kohlrabi & Couscous Salad


Recipe By :Bon Appétit, August 2010
Serving Size : 8

Categories :

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 cloves garlic -- pressed
2/3 cup extra-virgin olive oil
3 large kohlrabi -- 1-1/2 lbs.
16 ounces red lentils -- 2-1/4 cups
1 cup plain couscous -- 6-oz.
1 cup chopped green onions
1 package baby spinach -- 5 to 6-oz.
1/2 cup chopped fresh mint

Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

Stem kohlrabi leaves and thinly slice; peel bulb and cut into 1/3-inch dice (about 3 cups). Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

Bring 1-1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Makes 8 main-course servings.
Recipe by the Bon Appétit Test
Kitchen Source: Bon Appétit, August 2010.

My Grandmother's Pot Roast

My Grandmother's Pot Roast

Yield: 6 servings

Ingredients and directions for this recipe

3 lb Tri-tip or bottom round of beef
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Olive oil
3 c Sliced onions
1 c Rounds-sliced leeks
1 1/2 c Bias-sliced celery
1 1/2 c Wedge-cut carrots
1/4 c Slivered garlic
1/4 ts Red pepper flakes
4 c Hearty red wine; see * Note
3 c Rich beef stock
2 c Seeded and diced tomatoes
2 lg Bay leaves
1 ts Fennel seed
2 ts Minced fresh thyme leaves (or 1 teaspoon dried thyme)
2 ts Minced fresh sage leaves (or 1 teaspoon dried sage)
2 ts Minced fresh oregano leaves (or 1 teaspoon dried oregano)
Roasted potatoes
Sauteed shiitake or wild mushrooms

* Note: Recommended wines are, big, deep reds like Cabernet, Zinfandel or Petite Syrah and other Rhone varieties.

Trim beef of all visible fat and season with salt and pepper. In a large, heavy-bottomed roasting pan, quickly brown the meat on all sides in the olive oil. Remove meat and add the onions, leeks, celery, carrots and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent. Return meat to the pan and add pepper flakes, red wine, stock, tomatoes and herbs.

Bring to a simmer, cover and place in preheated 375 degree oven for 2 to 2 1/2 hours, or until meat is very tender and almost falling apart. Strain the liquid from the meat and vegetables. Allow the liquid to sit for a few minutes so that the fat will rise to the surface. Strain off and discard fat. 

Return the liquid to the pan and over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 teaspoons cornstarch dissolved in wine or water). Correct seasoning with salt and pepper. Return meat and braising vegetables to pan and warm through.

Slice meat and arrange in shallow bowls along with some of the braising vegetables. Generously ladle reduced sauce around and garnish with roasted potatoes and mushrooms. This recipe yields 6 to 8 servings.

Garden Potato Salad

Garden Potato Salad
Recipe By :Martha Stewart
Serving Size : 12

3 pounds fingerling potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
2 tablespoons white wine vinegar
1 bunch asparagus -- ends trimmed
1 cup fresh peas -- shelled
1/2 cup fresh mint leaves -- plus sprigs for -- garnish
1/2 cup fresh basil leaves -- plus sprigs for -- garnish
3/4 cup mayonnaise
2 tablespoons lemon juice -- (1 lemon)
1/2 teaspoon freshly ground pepper
8 ounces sugar snap peas -- cut in half, with -- st
1 fennel bulb -- finely diced (10 -- ounces

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.

Fill a large bowl with ice and water. Fill a large straight-sided saute‚ pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.

Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.

Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"

NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.

Potato Rolls

Potato Rolls


1 very large potato
1/3 cup sugar
1/3 cup butter, cut in small pieces
1 tsp. salt
1 tbsp. active dry yeast (1 pkg)
1 egg
3 to 4 cups all purpose flour

Wash, peel and boil potato. Remove potato and reserve 3/4 cup of the cooking water.

Mash potato and set aside.

In a large bowl, combine lukewarm potato water (105-110°F). Dissolve yeast in water and allow to stand for 5 minutes.

Beat in egg, butter and mashed potato. Stir in as much of the flour as is needed to make a soft dough.

On a lightly floured surface, knead dough for 5 minutes. Place in a buttered bowl, turning once to coat dough surface with butter to prevent dough from drying out. Cover and let rise in a warm place until doubled in size (60-90 minutes).

Punch dough down and roll out to a 1/2-inch thickness; cut out 3-inch circles with a biscuit or cookie cutter.

Place rounds on a greased baking sheet and allow to rise until double in size (30-60 minutes).

Preheat oven to 350 degrees F.

Bake for 18-20 minutes or until golden. Cool on wire rack.

Vinegar & Oil Coleslaw

Vinegar & Oil Coleslaw


1 med size cabbage, finely shredded
1 onion, finely chopped
1 bell pepper, chopped
3 celery ribs, finely chopped
8 stuffed olives, chopped
1 carrot, shredded

Dressing

1/2 c white vinegar
1/2 c vegetable oil
1/2 c sugar
1/2 t black pepper
1 t yellow mustard
1 t salt

Bring to boil and mix thoroughly. Pour over slaw while hot and mix together. Cover and place in refrigerator for 24 hours, stirring occasionally.

Whole Grain Penne with Fresh Tomato, Tuna and Italian Parsley Penne Integrali con Pomodori, Tonno e Prezzemolo Fresco

Whole Grain Penne with Fresh Tomato, Tuna and Italian Parsley Penne Integrali con Pomodori, Tonno e Prezzemolo Fresco

Servings: 4-6

Ingredients

1 box Whole Grain Penne
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 cans (6 ounces each) tuna in water
1 can (28 ounces) diced tomatoes
1 tablespoon fresh parsley, chopped
to taste salt
to taste freshly ground black pepper

Cooking Instructions

BRING a large pot of water to a boil.

SAUTE the oil and minced garlic in a medium skillet over medium heat for 2 minutes or until the garlic turns slightly yellow. Increase the heat to medium high.

ADD the tuna and tomatoes to the skillet. Bring the sauce to a simmer, reduce the heat and continue to simmer for 10 minutes. Season with salt and pepper.

Meanwhile, COOK the Whole Grain Penne according to the package directions.

DRAIN the Whole Grain Penne, reserving 1/2 cup cooking water, and toss with the sauce. If needed, add some of the cooking water to thin the sauce.

FINISH the dish with the chopped parsley before serving.

Black Bean Espresso Chili

Black Bean Espresso Chili

Adapted from Bon Appétit
serves 4

1/4 cup olive oil
3 onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1 28-ounce cans crushed tomatoes
3 tablespoons honey
3 large garlic cloves, minced
6 cups cooked black beans OR mixture of beans OR 3 15-ounce cans of beans
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon chipotle chili powder
Pinch of ground cinnamon

Heat a heavy pot over medium-high heat. Add the oil. Add onions and sauté for about 8 minutes.

Mix in the espresso powder, 1/8 cup chili powder and cook for 1 minute.

Add tomatoes, honey and garlic. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 30 minutes.

Add the beans, 1 cup water, salt, chipotle chili powder and cinnamon. Increase the heat to high and bring to a boil. Reduce heat and simmer, uncovered and stirring often, for about 30 minutes, or until mixture thickens a bit more.

Taste and adjust salt if necessary.

Creamed Potatoes & Peas

Creamed Potatoes & Peas

"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." —Ginny Werkmeister, Tilden NE

* 6 Servings
* Prep: 10 min.
* Cook: 25 min.

Ingredients

* 1 pound small red potatoes
* 2-1/2 cups frozen peas
* 1/4 cup butter, cubed
* 1 green onion, sliced
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* Dash pepper
* 2 cups milk

Directions

* Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.

* Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce. Yield: 6 servings.

Creamed Potatoes & Peas published in Taste of Home April/May 2009, p65 Beth Layman :)

Day Before Mashed Potatoes

Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350F. Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

ONION CRUNCH BURGERS

ONION CRUNCH BURGERS

1 1/2 pounds ground beef
1 can French fried onion -- (2.8 ounce)
3/4 teaspoon salt
1/4 teaspoon pepper
Rolls

With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6 burgers. Grill or broil 10 minutes or until no longer pink in center, turning once.Serve on rolls and top with remaining French-fried onions

Format jacksdvds 12/29/08

Grilled Chicken with Red & Blue(berry) Salsa

Grilled Chicken with Red & Blue(berry) Salsa
(Yield: 4 servings)

Red & Blue(berry) Salsa (recipe below)

4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)\

Red & Blue(berry) Salsa:

1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
Pinch salt

In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).

Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).

Serve the grilled chicken topped with salsa along with couscous.

Posh burgers with broccoli pesto and red wine sauce

Posh burgers with broccoli pesto and red wine sauce

by Lesley Waters
from Ready Steady Cook
Serves 1-2
Preparation time less than 30 mins
Cooking time 10 to 30 mins

For the burger

2 slices ciabatta bread
85g/3oz steak, chopped
2 tbsp fresh herbs (parsley, coriander, mint), roughly chopped
salt and freshly ground black pepper
1 egg
1 clove garlic, crushed

For the pesto

1 head broccoli, cut into florets, blanched and refreshed in cold water
30g/1oz emmenthal cheese, grated
drizzle of olive oil
handful of basil, torn
salt and freshly ground black pepper

For the red wine sauce

1 glass red wine
2 tbsp double cream
2 cloves garlic, crushed


1. For the burger, place all the ingredients in a food processor and blend until smooth.

2. With floured hands, shape the mixture into burger patties.

3. Pan fry each burger in oil for 4-5 minutes on each side until cooked.

4. For the red wine sauce, reduce the glass of red wine in a small saucepan for 3-4 minutes.

5. Add a large splash of cream and the crushed garlic.

6. Simmer for another 2-3 minutes, stirring occasionally.

7. For the broccoli pesto, place all the ingredients in a food processor and blend until smooth.

8. Toast the ciabatta slices on a hot griddle pan. Brush with broccoli pesto.

9. Serve the burger between the slices of ciabatta, and drizzle over with red wine sauce.

Best Coleslaw

Best Coleslaw

1 cup mayonnaise
2 tabl milk
2 tabl cider vinegar
1 1/2 teas sugar
1/2 teas salt
1/8 teas pepper
1 medium head cabbage
1 large carrot, shredded

In large bowl, mix mayonnaise, milk, vinegar, sugar, salt, and pepper. Add cabbage, shredded (8 cups, lightly packed) and carrot. Toss gently until well coated. Cover and refrigerate about 1 hour to blend flavors.

8 servings

Cloverleaf Wheat Rolls

Cloverleaf Wheat Rolls

These attractive rolls have a sweet taste that will complement any Christmas dinner menu. The whole wheat dough is easy to prepare, and the rolls come out of the oven light, tender and golden brown.

24 Servings
Prep: 25 min. + rising
Bake: 15 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1/4 cup shortening
1 egg
1-1/2 teaspoons salt
3 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and whole wheat flour. Beat on medium speed until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead for 15-20 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into six portions. Divide each portion into 12 pieces. Shape each piece into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Yield: 2 dozen.

Cloverleaf Wheat Rolls published in Country Woman Christmas Annual 2009, p50

Chili Texas Style

Chili Texas Style

Yield: Serves 4 to 6

INGREDIENTS

5 fresh jalapeno peppers
2 tablespoons olive oil
1 pound ground beef round
1 pound boneless beef chuck, cut into 1/2-inch cubes
2 medium onions, chopped
3 garlic cloves, minced
1/4 cup chili powder
1 teaspoon cumin seeds, crushed
1 quart beef broth, homemade or canned
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon crushed hot red pepper flakes
1 pound shredded Monterey Jack cheese
Hot cooked rice or kidney beans

Directions

1. In a small saucepan of simmering water, cook the jalape�nos just until tender when pierced with the tip of a small knife, about 10 minutes. Drain and cool slightly. Cut open the jalape�os, remove the seeds, and chop fine. Scrape the chiles into a small bowl and set aside.

2. Heat the oil in a large saucepan. Add the ground round and cubed chuck, and cook over medium-high heat, stirring often, until the meat loses its pink color, about 6 minutes. Add the onions, garlic, and half the chopped jalapenos. Cook, stirring often, until the onions have softened, about 5 minutes. Add the chili powder and cumin seeds and stir for 1 minute.

3. Stir in the beef broth, tomato paste, Worcestershire sauce, salt, and red pepper flakes. Bring to a boil. Reduce the heat to low, and cook until slightly thickened, about 45 minutes.

4. Gradually stir in the shredded cheese. Taste, and season with additional chopped jalapenos, salt, and red pepper flakes, if desired. Serve with hot cooked rice or kidney beans on the side.

Notes Chili is like spaghetti sauceïask ten different cooks and you get ten different recipes. Everyone has at least one hint on how to make the ultimate chili, but Hiram has two. The first is to melt a full pound of Monterey Jack cheese into the simmering chili at the end, adding a creamy smoothness to the gravy that your guests will love. Second, he purïes simmered jalapeno peppers to create a seasoning "sauce," so you can turn up your chili's heat at will. If you can, make the chili a day ahead so the spices can mellow.

Chicken and Rice Salad

Chicken and Rice Salad
2 cups chopped cooked chicken
2 cups cooked rice
1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup light mayonnaise
1 envelope ranch salad dressing mix
1/2 tsp. seasoned salt
6 lettuce cups

Directions:

Mix chicken, rice, celery, bell pepper, green onions, mayonnaise, salad dressing mix, and salt in bowl. Serve in lettuce cups. 6 servings.

By Robin from Washington, IA

Sage Mashed Potatoes with Corn

Sage Mashed Potatoes with Corn
Recipe By :Julie Foppes, Verona, NY
Serving Size : 6

6 medium potatoes -- peeled and cubed
1 cup frozen corn -- thawed
2 teaspoons canola oil
1/2 cup heavy whipping cream
1/4 cup butter -- cubed
1/4 cup minced fresh sage
1 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, in a small skillet, saute corn in oil until lightly browned; set aside. In a small saucepan, combine cream and butter. Cook, uncovered, over medium heat until butter is melted.

Drain potatoes; mash. Add the cream mixture, sage, salt and pepper. Stir in corn.

Description: "Mashed potatoes seem to be a staple at any holiday meal-now here's a way to jazz them up a bit! The flavor is simply tantalizing, and the corn adds pretty flecks of color. The heavenly aroma alone is enough to draw people to the table."

Source: "Taste of Home Holiday & Celebrations 2009"
Copyright: "2009"

Bean and Yellow-Rice Salad

Bean and Yellow-Rice Salad


Active Time: 10 Minutes
Total Time: 30 Minutes
Serves 4

While perfectly delicious as is, this festive bean-and-rice salad also lends itself to endless variation. Replace the tomatoes with diced avocado; switch the bell pepper from green to red; stir in chopped scallion, red onion, cilantro-whatever suits your taste or whatever you have around.

INGREDIENTS

3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

DIRECTIONS

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

VEGETABLE TIP: Green bell peppers that are allowed to ripen further become red bell peppers. This extra ripeness from additional time on the vine is why red peppers are sweeter than green ones, and also why they're more expensive.

WINE RECOMMENDATION: An unpretentious, exuberantly fruity, and robust red wine will suit this salad well. Look to Australia for one of its many delicious shiraz that just ooze blackberry and chocolate flavors. They're frequently incredible values, too.

Spicy Hot Corned Beef Rounds

Spicy Hot Corned Beef Rounds

1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns

Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.

This came from an old 1954 magazine.

Cold Spaghetti Salad

Cold Spaghetti Salad


1 pound spaghetti or any kind of noodle
1 medium red onion
2 cucumbers
2 green pepper
2 tomatoes
16-oz bottle Wishbone Italian dressing
1/2 or 2/3 bottle McCormick's Salad Supreme

Boil spaghetti, rinse in cold water. Add dressing and Salad Supreme, mix well. Then add all chopped vegetables. Refrigerate.

Jamie's Chicken Salad

Jamie's Chicken Salad


Recipe By :Paula Deen
Serving Size : 8 Preparation Time :0:25

3 pounds chicken
2 dashes salt -- to taste
2 dashes pepper -- to taste
1 whole onion -- quartered
2 whole celery stalks
1 cup chopped celery
4 whole hard-boiled eggs -- chopped
2 teaspoons seasoned salt -- Jane's Krazy Salt recommended
1/2 cup mayonnaise
1 teaspoon lemon pepper
1/4 teaspoon ground black pepper
2 1/2 tablespoons chicken stock

Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through.

Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.

Source:"Season 01, Episode 14 - Hot Air Balloon - Episode PA1A14"
Copyright:"©2003, Paula Deen's Home Cooking, Television Food Network, G.P"
Yield:"8 servings"
Start to Finish Time:"2:15"
T(Cooking Time):"0:45"

NOTES : It's up up and away with Paula as she prepares lunch for her trip in a hot air balloon. When she comes down from her ride, we join her at home where she shares her picnic packing tips and prepares some yummy eats.

S'mores Brownies

S'mores Brownies

Serves: 16
Source: Betty Crocker

Marshmallows, graham crackers and chocolate bars marry with fudgy brownies for s'more great taste.

Ingredients:

1 box Betty Crocker® Original Supreme Premium brownie mix (1 lb 2.4 oz)
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
4 graham crackers broken into small pieces
2 Hershey's® milk chocolate candy bars broken into 1-inch squares

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil.

2. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.

Expert Tips:

Use a plastic knife to cut brownies.

Wrap up brownies individually in waxed paper or foil for picnics or tailgating.