SWEET and SOUR CHICKEN II

SWEET and SOUR CHICKEN II


1 (20-oz.) can pineapple chunks, juice reserved
¼ cup soy sauce
½ cup vinegar
¾ cup brown sugar
¼ cup all-purpose flour
1=1/2 green bell peppers, diced
1 cup chopped celery
1 (8-oz.) can water chestnuts, drained and sliced
1-1/2 pounds cooked chicken meat, cut into strips


In a large saucepan over medium-low heat, blend reserved pineapple, and brown sugar. Mix in flour and stir until thickened.

Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.



Yield: 6 servings.

CHINESE SWEET and SOUR CHICKEN

CHINESE SWEET and SOUR CHICKEN


½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 Tbsp. cornstarch
1 Tbsp. water
1-1/2 teaspoon chopped fresh ginger
1 clove garlic, crushed
¼ tsp. black pepper
4 skinless boneless chicken breast halves


Combine soy sauce, sugar, vinegar, cold water, ginger, garlic and black pepper in a bowl.

Add chicken breast to marinade and stir to coat.

Pour the marinade and chicken into a 9x9-inch square-baking dish.

Cover and marinate chicken in the refrigerator for 1 hour.

Preheat oven to 325 degrees.

Bake chicken in marinade until meat is longer pink in the center and juices run clear about 40 minutes, turning mid way through cooking.


Yield: 4 servings.

CHEESY CHICKEN ENCHILADA

CHEESY CHICKEN ENCHILADA


4 skinless, boneless white meat chicken breast halves
1 red onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 Tbsp. dried parsley
½ tsp. ground black pepper
1 (15-oz.) can stewed tomatoes1/2 cup water
1 Tbsp. chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10-inch) flour tortillas
1 (12-oz.) jar taco sauce
¾ cup shredded Jack cheese


Preheat oven to 350 degrees. In a medium, nonstick skillet over medium heat, cook chicken until no longer pink. Cut chicken into cubes and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in stewed tomatoes, water, chili powder, green peppers and garlic. Roll even amounts of mixture in the tortillas. Arrange in a 9x13-inch-baking dish. Cover with taco sauce and ¾ cup Jack cheese. Bake uncovered in the preheated oven 10 minutes. Cool 10 minutes before serving.


Yield: 8 servings.

NORWEGIAN PEA SOUP with PORK

NORWEGIAN PEA SOUP with PORK


1 lb. package green or yellow split peas
8 cups boiling water
¼ lb. salt pork
1 large carrot, pared and diced
1 large stalk celery plus leaves, diced
5 green onions plus tops, sliced
Salt to taste
¼ tsp. pepper


Sort peas. Place in a large heavy soup kettle. Add boiling water and salt pork. Cover and simmer over moderate heat for 1-1/2 hours. Add carrot, green onions, salt and pepper. Simmered covered for 30 minutes. Uncover and simmer for 30 minutes. Uncover and simmer for 1 to 1-1/2 hours stirring occasionally u7until quite thick. Ladle into bowls and serve.

Yield: 6 servings.

PAULA DEEN CROCK POT MACARONI and CHEESE

PAULA DEEN CROCK POT MACARONI and CHEESE



2 cups uncooked elbow macaroni
4 Tbsp. butter
2-1/2 cups sharp Cheddar cheese
3 eggs
½ cup sour cream
1 (10-3/4-oz.) can condensed Cheddar cheese soup
½ tsp. salt
1 cup whole milk
½ tsp. dry mustard
½ tsp. black pepper


1. Boil the macaroni in water for six minutes. Drain.

2. In a medium saucepan, mix the butter and cheese. Stir until the cheese melts.

3. In a slow cooker, combine cheese mixture and add the eggs. Sour cream soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4. Cook on LOW for 2-1/2 hours, stirring occasionally.

Note: you can eliminate the eggs if you wish.

CROCK-POT MACARONI and CHEESE

CROCK-POT MACARONI and CHEESE


1 (15-oz.) package macaroni, any type 1 Tbsp. oil
1 (14-oz.) can evaporate
1-1/2 cups milk
1 tsp. salt
2 cups shredded sharp Cheddar cheese
½ cup melted butter



Cook macaroni until just barely tender, drain. Lightly grease crockpot. Toss with macaroni with oil and add to crockpot. Stir in remaining ingredients. Stir and cover and cook 3-4 hours on LOW. Do nor stir while cooking.


Yield: 6-8 servings.

MEXICAN MEAT AND POTATOES

MEXICAN MEAT AND POTATOES


3 lbs. round steak, diced
2 Tbsp. shortening
2 lbs. potatoes, diced
8-oz. tomato sauce
1-1/2 tsp. salt
½ tsp. pepper
½ tsp. cumin
1 clove garlic, crushed
1 cup water


In a heavy kettle, brown diced round steak in shortening. Add peeled, diced potatoes, tomato sauce, salt, pepper, cumin, and crushed garlic. Add water and simmer until the meat and potatoes are tender, about 30 minutes.


Yield: 4 servings.

GLORIOUS POTATOES

GLORIOUS POTATOES



3 potatoes
¾ cups water
¼ cup milk
2 Tbsp. butter
3-oz. cream cheese, softened
2 Tbsp. green onion, chopped
¼ cup sour cream
½ tsp. salt
¼ tsp. pepper
1 Tbsp. green onion, chopped


Slice peeled potatoes about ¼-inch thick. In a large saucepan add potatoes, cook, covered. In a small amount of salted water for 15 minutes, or until tender. Drain; return to saucepan and mash. Stir in milk, butter, softened cream cheese, chopped green onions, sour cream, salt, and pepper; mix well, then spoon into serving dish. Garnish with chopped green onions.

Yield: 4 servings.

HOT DOG BOAT

HOT DOG BOAT


5 hot dogs
1 cup mashed potatoes or 1 cup instant mashed potatoes
¼ cup Cheddar cheese


Slice hot dogs length-wise but only half way through so that they open up like a book.

Fill open end with the potatoes; distribute evenly among the 5 hot dogs.

Sprinkle tops evenly with cheese.

Microwave for 1 minute or until wieners are hot and the cheese is melted.

That’s it! Enjoy! This is a great mac and cheese side item.

CROCK POT CHOPS THAT WILL MAKES YOU EAT TIL YOU POP!

CROCK POT CHOPS THAT WILL MAKES YOU EAT TIL YOU POP!


4 pork chops, each about ½-inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14-1/2-oz.) can stewed tomatoes
½ cup ketchup
2 Tbsp. cider vinegar
2 Tbsp. Brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water


Salt and pepper pork chops, if desired.

Add all ingredients except water and cornstarch to the crock-pot.

Cook on LOW for 5-1/2 hours.

Mix cornstarch and water together and stir into crock-pot.

Cook 30 minutes more.

Serve over rice

Yield: 4 servings.

OVEN CHIPPED POTATOES

OVEN CHIPPED POTATOES


4 Idaho potatoes, thinly slice (do not pare)
1 Tbsp. butter or margarine
1 Tbsp. onion, minced
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. fresh parsley, chopped
½ tsp., dried thyme
½ cup low-fat Cheddar cheese, grated


Preheat oven to 425 degrees.

Layer potato slices in 13-x-9x2-inch baking dish lightly sprayed with oil.

Melt butter in small saucepan and stir in grated onion, salt and pepper.

Pour over potatoes and bake for about 45 minutes or until tender when pierced with fork.

Sprinkle with parsley, thyme and cheese and bake for an additional 15 minutes or until cheese is melted.


Yield: 6 servings.

CHINESE EGG ROLLS

CHINESE EGG ROLLS


12 egg roll wraps
½ to 1-lb. ground pork (or chicken or beef)
2 tsp. chopped fresh ginger
2 garlic cloves, minced
1 tsp. salt
1 tsp. sugar
¼ cup soy sauce
1 tsp. sesame oil
1 (16-oz.) bag shredded cabbage and carrot coleslaw (not quite the whole bag)
4 green onions, sliced
1 egg beaten with
1 tsp. water
Oil for frying

1. Brown pork with ginger and garlic in pan, drain any grease
2. Mix salt, sugar, soy sauce, and sesame oil. Add to pork and mix well.
3. In a large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 Tbsp. pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling in center of egg roll wrapper.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10.Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3-inches oil in a large frying pan to very hot (350 degrees.
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plum sauce, hosin sauce or jalapeno pepper jelly.

EASY VEGETABLE SOUP I

EASY VEGETABLE SOUP I


46-oz. tomato-vegetable juice cocktail
1 (14.5-oz.) can diced tomatoes with green chilies peppers
2 (15-oz.) cans mixed vegetables, drained
1 (15-oz.) can kidney beans
2 potatoes, peeled and cubed


In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetable, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.


Yield: 8 servings.

CAKE MIX COOKIES

CAKE MIX COOKIES


1 (18.25-oz.) package devil’s food cake mix
1 large egg
½ (8-oz.) container frozen whipped topping, thawed
½ cup sifted powdered sugar


Preheat oven to 350 degrees. Combine first 3 ingredients, stirring well, (Dough will be sticky).

Dust hands with powdered sugar, and shape dough into ¾-inch balls with powdered sugar. Coat balls with powdered sugar, and place 2-inches apart on ungreased baking sheets.

Bake 10 to 12 minutes or until done; remove cookies to wire rack to cool.


Yield: 5 dozen.

HOT SALSA & CHICKEN SOUP

HOT SALSA & CHICKEN SOUP



2 chicken breast halved, boneless, skinless
3 cups broth
¼ tsp. ground black pepper
2 Tbsp. fresh parsley, minced
1 clove garlic, minced
1 small yellow onion, peeled and chopped
½ cup fresh spicy salsa
1 (14.5-oz.) can dice tomato with juice
2 tsp. chili powder
1 (15-oz.) can kernel corn, drained
1 (6-oz.) can sliced olives, drained
4 cups broken tortilla chips



Place the chicken breast, chicken broth, black pepper, and parsley in the removable cooking pot. Set high pressure and cook for 8-10 minutes, or until the chicken is easily use the quick release method to release the pressure and remove the lid. Remove the chicken to a cutting board and shred. Return the chicken to the juices in the cooking pot and add the other ingredients, except the tortilla chips. Set to high pressure and cook 5 minutes. Use the quick-method to relieve the pressure and remove the lid. Place the tortilla chips in four individual bowls and cover with the soup.


Yield: 4 servings.

HASH BROWN POTATOES

HASH BROWN POTATOES


4 medium baking potatoes
¼ cup finely chopped onion
½ sweet red pepper cut into 1-inch strips, optional
2 Tbsp. all-purpose flour
¼ cup milk
¼ tsp. salt
Pepper to taste1/4 cup butter or margarine


Pierce the potatoes; place on microwave-safe plate. Microwave uncovered, on HIGH for 12-15 minutes or until tender, turning once. Cool slightly; peel and cube.

Place potatoes in a bowl; add onion and red pepper if desired. In another bowl, combine the flour, milk, salt and pepper until smooth. Pour over potato mixture and toss.

In a large skillet, melt butter. Add potato mixture. Cook over medium heat for 15 minutes or until potatoes are golden brown, stirring occasionally.


Yield: 6 servings.

BAKED ZITI with ITALIAN SAUSAGE

BAKED ZITI with ITALIAN SAUSAGE


3 Tbsp. olive oil
1 pkg. (19-oz.) Sweet Italian Sausage, casing removed
1 small eggplant, cut into ¼-inch cubes
1 medium onion, chopped
3 cloves garlic, peeled and minced
½ cup red wine
1 can (28-oz.) crushed plum tomatoes
4 cups ziti, cooked al dente
¼ cup fresh basil, chopped
1/3 cup kalamata olives, chopped
2-1/2 cups mozzarella cheese, shredded
Kosher salt and fresh ground pepper to taste
½ cup Parmesan cheese, shredded


1. Bring a large pot of salted water to a boil. Cook the pasta until al dente.
2. Drain and rinse in cold water.
3.Position a rack in the upper third of an oven and preheat to 400 degrees.
4. In a 12-inch nonstick fry pan, heat 1 Tbsp. oil over medium heat.
5. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes
6. Remove from heat and transfer to a large bowl.
7. Using the same pan, heat 4 tsp. of olive oil, Add the eggplant and cook, stirring occasionally, until tender and the edges are stating to brown, about 6-8 minutes.
8. Remove from heat and transfer to the bowl with the sausage.
9. Set the same pan over medium heat and warm the remaining 2 tsp. olive oil.
10. Add the onion and cook until softened. Add the garlic and cook for 1 minutes. Add the wine, increase the heat to medium high and bring to a boil, stirring to scrape up any brown bits.
11. Cook until the liquid is almost evaporated, about 3 minutes.
12. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
13. In the bowl with eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of mozzarella, and the tomato sauce and mix to c combine, season with salt and pepper.
14. Transfer this mixture to a 9x13-inch lightly oiled baking dish.
15. Cover with aluminum foil and bake 25 for minutes.
16. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.

Yield: 4-6 servings.

FRENCH BEEF RAGOUT

FRENCH BEEF RAGOUT


2 Tbsp. extra virgin olive oil
1-1/2-lbs. beef chuck steak, cut into bite size pieces
3 Tbsp. flour
2 cups fresh pearl onions peeled or frozen onions
2 cups carrots, peeled and cut into 1-inch pieces
1 cup celery, sliced
2 medium russet potatoes, peeled and cut in small pieces
1 Tbsp. fresh basil, minced
1 bay leaf
1 tsp. salt
½ tsp. black pepper
1 cup spicy tomato vegetable juice


Pour the oil into the removable cooking pot and set to brown. Dredge the beef in the flour and place in the cooking pot. Stir occasionally as the beef browns. Sauté until the pieces are browned on each side. Add the remaining ingredients and mix lightly with a spoon. Set to High pressure and cook for 20 minutes. Use the quick-release method to release the pressure and remove the lid. Remove bay leaf before serving.


Yield: 4-6 servings.

DUTCH STEWED POTATOES

DUTCH STEWED POTATOES



2 cups potatoes, raw, diced
½ tbsp. salt
1 tbsp. parsley, minced
2 tbsp flour
1 tbsp. butter
Dash pepper
1 onion, sliced


1. Melt the butter and cook the onion in it about 5 minutes.

2. Add the salt, pepper, parsley, and potatoes and cover with boiling water and cook until tender.

3. Thicken the potatoes with the flour which has been mixed with a little cold water.

PRESSURE COOKER-NEW YORK DELI BRISKET

PRESSURE COOKER-NEW YORK DELI BRISKET


3 lbs. beef brisket, visible fat removed
2 tsp. onion powder
2 Tbsp. garlic paste or fresh garlic, minced
1 Tbsp. prepares ketchup
1 tsp. Dijon mustard
1 large yellow onion, peeled and sliced


Place the brisket on a clean surface and cover with the onion powder and garlic paste. Place in the removable cooking pot and cover the top of the brisket with the ketchup and mustard. Place the onions over the top and add enough water to cover half of the brisket. Set to high pressure and cook for 50 minutes. Use the quick-release method to release the pressure and remove the lid. If the beef is not tender and cooked through, replace the lid and pressure cook again for 10 minutes. To serve, slice the brisket against the grain.

Yield: 6-8 servings.

CHEESY POTATO KUGEL
Potato Kugel is a traditional Jewish dish


3 lbs. peeled and shredded potatoes
4 eggs
salt and pepper to taste
¼ cup plus 1 tbsp. olive oil
1 onion, chopped
2-1/2 cups cheddar cheese, shredded


Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

Place potatoes in a colander and squeeze out the moisture.

In a large bowl combine eggs, salt, pepper, oil and onion. Place potato and cheese in the bowl and mix well. Pour mixture into prepared loaf pan.

Bake at 350 degrees for 1 hour. Raise heat to 450 degrees and bake 5 to 10 minutes until browned, serve hot.


Yield: 12 servings.

CHEESE POTATO PUFFS

CHEESE POTATO PUFFS
(This can be prepared the night before)


12 medium potatoes peeled (about 5 lbs.)
1 tsp. salt
¾ cup butter
2 cups (8-oz.) shredded cheddar cheese
1 cup milk
2 eggs, beaten
fresh or dried chives, optional


Place potatoes in a large kettle; cover with water. Add ½ tsp. salt, cook until tender. Drain, mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. Stir in to potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.


Yield: 8-10 servings.

HASH BROWN SAUSAGE BAKE

HASH BROWN SAUSAGE BAKE


1 pkg. (20-oz.) shredded hash browns
1/3 cup butter, melted
1 tsp. beef bouillon granules
1 lb. bulk sausage
1/3 cup chopped onion
1 cup (8-oz.) small curd cottage cheese
3 eggs, slightly beaten
4 slices American cheese, chopped


In a large bowl, combine the hash browns, butter and bouillon. Press on the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25030minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl combine the sausage mixture, cottage cheese, eggs, and American cheese.

Pour into crust. Bake at 350 degrees for 40 to 50 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.


Yield: 6-8 servings.

ROASTED GARLIC and BASIL SMASHED POTATOES

ROASTED GARLIC and BASIL SMASHED POTATOES


¼ cup whole garlic cloves, unpeeled
4 large russet potatoes
1 cup milk, plus more as needed
3 tbsp. unsalted butter, softened
1 tsp. olive oil
½ cup fresh shredded basil
Kosher salt and freshly ground black pepper.


Preheat oven to 400 degrees.

Arrange garlic in one layer on a double thickness of foil and wrap tightly.

Roast garlic and potatoes in middle of oven-. The garlic will take 45 minute and the potatoes will take 1 hour.

Unwrap garlic and cool slightly, peels the cloves, mash with a fork and set aside (the garlic may be roasted and stored in the refrigerator up to a week ahead).

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

Using as rubber spatula, mix the potato mixer and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.

HASH BROWN SAUSAGE BAKE

HASH BROWN SAUSAGE BAKE


1 pkg. (20-oz.) shredded hash browns
1/3 cup butter, melted
1 tsp. beef bouillon granules
1 lb. bulk sausage
1/3 cup chopped onion
1 cup (8-oz.) small curd cottage cheese
3 eggs, slightly beaten
4 slices American cheese, chopped


In a large bowl, combine the hash browns, butter and bouillon. Press on the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25030minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl combine the sausage mixture, cottage cheese, eggs, and American cheese.

Pour into crust. Bake at 350 degrees for 40 to 50 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.


Yield: 6-8 servings.

CHEESE POTATO PUFFS

CHEESE POTATO PUFFS
(This can be prepared the night before)


12 medium potatoes peeled (about 5 lbs.)
1 tsp. salt
¾ cup butter
2 cups (8-oz.) shredded cheddar cheese
1 cup milk
2 eggs, beaten
fresh or dried chives, optional


Place potatoes in a large kettle; cover with water. Add ½ tsp. salt, cook until tender. Drain, mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. Stir in to potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.


Yield: 8-10 servings.

ALTON BROWN’S RED POTATO SALAD

ALTON BROWN’S RED POTATO SALAD


2 lbs. red potatoes
3 tbsp. cider vinegar
¾ cup mayonnaise
1 tsp. mustard powder
¼ cup parsley, chopped
1 tbsp. fresh tarragon
½ tsp. garlic, thinly sliced
3tbsp. cornichons, fine chopped
½ cup red onion, small diced
½ cup celery, thinly sliced
1 tsp. kosher salt
½ tsp. fresh ground pepper


1. Place potatoes into a large heavy-bottom pot.
2. Cover with cold water and place over medium heat.
3. Cover the pot and bring to a boil.
4. Immediately reduce heat and remove lid.
5. Gently simmer until potatoes are fork tender.
6. Drain and place into ice bath to cool.
7. Remove skin by rubbing with a tea towel.
8. Slice potatoes into rounds and place into a zip top bag.
9. Add the vinegar and toss to coat all of the potatoes.
10. Place the bag into the refrigerator overnight.
11. In a large mixing bowl combine the mayonnaise, mustard, parsley, tarragon.
Garlic, cornichons, onion and celery.
12. Once evenly combined, add the potatoes and season with salt and pepper.
13. Let the salad cool in the refrigerator for at least an hour before serving.


Yield: 4-6 servings.

FLUFFY POTATO CASSEROLE

FLUFFY POTATO CASSEROLE


2 cups mashed potatoes
1 (8-oz.) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tbsp. all-purpose flour
¼ tsp. salt
1/8 tsp. ground black pepper
½ (6-oz.) can french fried onions


Preheat oven to 300 degrees. Grease a 1-1/2 quart casserole dish.

Combine mashed potatoes, cream cheese, onions, eggs, flour, salt and pepper in an electric mixer. Beat 2-3 minutes at medium speed. Pour into prepared casserole dish.

Spread fried onions, evenly over the top.

Bake uncovered for 30-35 minutes.


Yield: 2 servings.

EASY CHEESY SALSA POTATOES

EASY CHEESY SALSA POTATOES


8-oz. (2 cups) shredded Cheddar cheese
1 cup thick and chunky salsa
½ cup finely chopped onion
½ cup sour cream
1 (10-3/4-oz.) condensed Cheddar cheese soup
½ tsp. pepper
1 (24-oz.) pkg. (about 8 cups) frozen hash brown potatoes
½ cup plain breadcrumbs
¼ cup butter or margarine, melted


Heat oven to 350 degrees. Grease a 9x13-inch baking dish or pan. In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well. Add potatoes; mix well. Add potatoes; mix well, spread in greased dish.

In a small bowl, combine breadcrumbs and butter; mix well. Sprinkle over potatoes.

Bake at 350 degrees for 45 to 60 minutes or until cheese is melted and potatoes are tender.


Yield: 8 (I cup) servings.

MOM’S BEST PORK CHOPS

MOM’S BEST PORK CHOPS


2 eggs
½ tsp. garlic powder
½ tsp. onion powder
3 (4-oz.) packets saltine cracker, crushed
3 tbsp. vegetable oil
6 thin cut pork chops


Preheat the oven to 375 degrees.

In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium high heat. Dip pork chops into the egg, and then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

Bake for 45 minutes in the preheated oven, turning once. Serve immediately.


Yield: 6 servings.

PRESSURE COOKER CHICKEN TORTILLA SOUP 1

PRESSURE COOKER CHICKEN TORTILLA SOUP


1 lb. skinless, boneless chicken breast
1 onion, chopped
3 carrots, chopped
1 (28-oz.) Green Chili Enchilada Sauce
1 4-oz. can Diced green chills, mild
5 cups water
2 cups cooked white rice

Garnish:
1-oz. cup shredded fat free mozzarella cheese
1 cup chopped cilantro
½ cup minced onion
Lime wedge


Place the chicken, one cup diced onion, carrots, green chili enchilada sauce, diced green chilies, and water in your pressure cooker and heat on high until it comes up to steam. Turn the heat down to medium and cook for 20 minutes. Release the pressure on the pot and add the cooked rice. Bring it to a boil.

Serve a one-cup portion garnished with ¼ cup shredded mozzarella cheese. 1-oz. tortilla strips, or (tostados which will add a few points but makes very easy and simple). 1 tbsp. chopped cilantro and 1 tsp. of minced onions. Serve with a lime wedge.

This recipe when cooked in a pressure cooker goes from pot to table in 30 minutes. It is speedy, spicy, and stupendous. You can cook the soup ingredients in a stockpot, cooking the broth for 40 minutes on simmer.

AMISH POTATO SALAD

AMISH POTATO SALAD


Salad Ingredients

6 medium potatoes
1 small onion, chopped fine
1 cup celery, chopped
1 tsp. celery seed
1 tsp. salt
4 hard-cooked eggs, diced


Dressing

2 eggs, well beaten
¾ cup sugar
1 tsp. cornstarch
¼ to ½ cup vinegar
½ cup cream or evaporated milk
1 tsp. mustard
3 tbsp. butter, softened


Cook potatoes in their jackets until soft. Peel and dice. Mix potatoes gently with the remaining 5 salad ingredients, then add the dressing.

To prepare the dressing mix eggs with the sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add potato mixture to the cooled dressings, folding gently together.


Yield: 10 servings.

CUCUMBER POTATO SALAD

CUCUMBER POTATO SALAD


5 lbs. potatoes 4 celery ribs sliced
1 bunch green onions, sliced
2 tbsp., dill weed
2 tsp. salt
2 cups mayonnaise
1 bottle (16-oz.) cucumber ranch salad dressing


Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes in small cubes.

In a large serving bowl, combine potatoes, celery, onion, dill, and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover; refrigerate for at least 6 hours before serving.


Yield: 36 servings (about ¼ cup each).

BEAUMONT RANCH

BEAUMONT RANCH POTATO SALAD
“The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickles, and mayonnaise”.


5 lbs. potatoes
1 (7-oz.) package dry Italian dressing mix
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1-cup real bacon bits
¼ cup chopped dill pickle (optional)
¼ cup chopped green onion
3 cups mayonnaise


Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.

Place the hot potatoes in a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

Yield: 20 servings.

BLUE CHEESE POTATO SALAD

BLUE CHEESE POTATO SALAD


5 lbs. potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tbsp. dill weed
2 tsp. salt
2 cups mayonnaise
1 bottle (16-oz.) cucumber ranch salad dressing


Place potatoes in a large kettle; cover with water. Bring to a boil; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes in small cubes.

In a large serving bowl, combine the potatoes, celery, onions, dill, and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover; refrigerate for at least 6 hours before serving.


Yield: 36 servings. (about ¾ cup each).

ANN’S POTATO SALAD

ANN’S POTATO SALAD


6 medium-size baking potatoes, peeled
8 small sweet pickles, finely shredded
4-6 hard-cooked eggs, finely shredded
1 medium onion finely chopped
1 stalk celery, finely chopped
1 carrot scraped and finely shredded


Cook potatoes in boiling salt water to cover 25 minutes or until tender, drain and cool slightly. Shred potatoes. Combine shredded potatoes, pickles, eggs, onion, celery, and carrots in a large bowl. Stir gently. Add dressing and toss gently.


Yield: 8-10 servings.


DRESSING:

1 cup mayonnaise
1 tbsp. vinegar
3 tbsp. pickle juice
½ tsp. sugar
1/8 tsp. paprika
dash freshly ground pepper

Combine all the ingredients in a bowl stir well.

PATRIOTIC POTATO SALAD

PATRIOTIC POTATO SALAD


1-1/2 lbs. red potatoes, unpeeled
½ cup chopped green pepper
½ cup chopped sweet red pepper
½ cup chopped sweet yellow pepper
½ cup chopped celery
½ cup pitted ripe olives halved
¼ cup chopped fresh parsley
2 green onions, thinly sliced
½ cup olive oil
¼ cup spicy brown mustard
3 tbsp. lemon juice
1 tsp. salt
1 tsp. dried oregano
1/8 tsp. pepper


Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender, drain. Place potatoes in a large bowl. Add green pepper and the next 6 ingredients; toss gently.

Combine olive oil and remaining ingredients in a bowl; stir well. Pour dressing over vegetable mixture, and toss gently, cover and chill.


Yield: 10 servings.

RED POTATO BITES

RED POTATO BITES


1 –1/2 lbs. small round red potatoes
4 slices bacon
1-cup sour cream
½ tsp.> seasoned salt
¼ tsp. black pepper
1 tbsp. chopped fresh chives
½ cup shredded Cheddar cheese
parsley


Preheat the oven to 175 degrees. Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.

Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

Remove cooled potatoes from water. Pat dry with paper towels and cut in half. Using a small spoon, carefully remove a small mount from center, leaving approximately ¼-inch rim from each potato. Set reserved potatoes aside.

In a bowl. Mix together reserved potatoes, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato with some shredded cheese.

Bake for 10 minutes in preheated oven, or until cheese is melted and potatoes are warm thoroughly. Garnish with parsley, and serve.


Yield: 40 servings.

COUNTRYSIDE POTATO SALAD

COUNTRYSIDE POTATO SALAD


2 garlic cloves, chopped
2 tbsp. wine vinegar
½ cup olive oil
3 red potatoes, cooked in skin and still hot
10 slices mild salami, julienne
4 tbsp. red onion, chopped
2 green onions, chopped
1 tbsp. parsley, chopped
4 tbsp. pimientos, chopped
salt and pepper


Place garlic, vinegar, and oil in a bowl; season with salt and pepper.
Whisk for 1 minute.
Slice potatoes thick and add remaining salad ingredients, toss.
Pour in vinaigrette and toss again.
Marinate 15 minutes and toss again.


Yield: 4 servings.

BLUE POTATO HONEY MUSTARD SALAD

BLUE POTATO HONEY MUSTARD SALAD


3 lbs. blue potatoes, quartered and halves
1 green bell pepper, diced
1 red bell pepper, diced
1 red bell pepper, diced
½ large red onion, diced
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
1/3 cup honey
1/3 cup mustard
1 tbsp. cider vinegar for dressing
2 tbsp. water, for sauté’
1 tbsp. balsamic vinegar, sauté’


Prepare potatoes by quartering lengthwise, the halving the quarters. Boil approximately 15 minutes. Drain and return pan to stove to dry cooked potatoes. While potatoes are cooking, sauté’ onions and peppers until tender. Combine honey, mustard, cider vinegar, and spices, mix thoroughly. Mix potatoes, veggies, and dressing together, serve hot or chill for a summer salad.


Yield: 10-12 servings.

CALICO POTATO SALAD

CALICO POTATO SALAD


Dressing

½ cup olive oil
¼ cup vinegar1-1/2 tsp. chili powder
1 tsp. salt
Dash hot pepper sauce


Salad

4 large red potatoes (about 2 lbs.) peeled and cooked
1-1/2 to 2 cooked whole kernel corn
1 cup shredded carrots
½ cup chopped red onion
½ cup diced green pepper
½ cup pitted ripe olives


In a small bowl or jar, combine all dressing ingredients, cover and chill. Cube potatoes; combine with corn, carrots, onion, peppers and olives in a salad bowl. Pour dressing over, toss lightly. Cover and chill.


Yield: 14 servings.

CREAMY GARDEN POTATO SALAD

CREAMY GARDEN POTATO SALAD


1-1/2 lbs. red potatoes
2 hard cooked eggs
1 (10-oz.) pkg. frozen peas, thawed
2 to 3 tbsp. shredded carrots
¼ cup chopped red bell pepper
¼ cup chopped green or yellow pepper
¼ cup chopped celery
¼ cup chopped red onion

DRESSING:

¼ cup heavy cream
½ to ¾ cup mayonnaise
1 to 2 tbsp. sweet pickle relish or sweet pickles chopped with a little limejuice
1 to 2 tsp. Dijon mustard


Fresh dill or/and parsley, to taste
Sliced tomatoes
Lettuce leaves

Combine first 8 ingredients. Add cream, 1-1/2 cups mayonnaise, relish, and mustard, toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.


Yield: 4 servings.

SLOW COOKER PULLED PORK SANDWICHES

SLOW COOKER PULLED PORK SANDWICHES


5 lbs. pork shoulder roast
¾ cup apple cider vinegar
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. seasoning salt



In a small bowl, combine the remaining ingredients and pour over pork roast.
Cover the slow cooker with the lid and cook on low for 10-12 hours. Remove the roast to a tray or cutting board. Using two forks, pull the meat apart until shredded. Place the shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat over the meat until it is as moist as you like it.
Return the meat to the slow cooker to keep it warm until ready to serve.
Serve on fresh buns for sandwiches.


Yield: 16 servings.

TUNA LINGUINE TAPENADE

TUNA LINGUINE TAPENADE


1 can or pouch (5-oz.) Bumble Bee Tuna, drained and flaked
½ lb. dry linguine
½ cup olive tapenade (bottled)
1-cup cherry tomatoes, red and yellow, quartered
¼ cup green olives, pitted and quartered
½ tsp. ground black pepper
¼ tsp. crushed red pepper flakes
2 tbsp. chopped fresh basil
salt to taste


Prepare linguine according to package directions. Mix linguine with ingredients and combine. Salt to tastes.

BEEF VEGETABLE SOUP

BEEF VEGETABLE SOUP


1 LB, lean beef cut into ¾-inch cubes
1 Tbsp. vegetable oil
1 onion, coarsely chopped
2 carrots, sliced
½ cup celery, chopped
2-4 potatoes, cubed
1 small package frozen sliced okra (optional)
1 (16-oz.) can diced tomato
1 clove garlic, minced
2 tsp. salt
½ tsp. pepper
2-tbsp. parsley flakes
dash cumin
dash seasoned salt
¼ tsp. each basil and oregano
water to cover all the ingredients, at least 6 cups
1 (16-oz.) can green beans, drained and rinsed
1 (8-oz.) can niblets corn, drained


Heat cooker, add oil and brown beef, and add everything but green beans and corn. Cook 15 minutes after pressure builds up. Let the pressure drop of it‘s own accord. Add green beans and corn, adjust salt and pepper, and return to a boil and simmer gently for 10 minutes.

GRILLED POTATO and ONION SALAD with BLUE CHEESE and BACON

GRILLED POTATO and ONION SALAD with BLUE CHEESE and BACON


1 lb. meaty bacon
3 red onions. Sliced ½-inch thick
¼ cup extra-virgin olive oil
Kosher salt and pepper
3-1/2 lbs. small new potatoes, (about 1-inch in diameter) scrubbed
½ cup mayonnaise
½ lb. blue cheese, such as Gorgonzola, Roquefort, or Maytag blue, crumbled


Preheat the oven to 400^. Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 minutes. Transfer the bacon slices to a paper towel, lined plates to drain. Crumble into ½-inch pieces.

Light a grill. In a large bowl, toss the red onion slices with1 tablespoon of the olive oil. Season with salt and pepper. Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 minutes. Cut the grilled onions into 1/2-inch pieces.

In a large pot of boiling water bring the potatoes to a boil. Simmer until they are beginning to get tender, about 5 minutes. Drain the potatoes and cut them in half. In a large bowl, toss the potatoes with the remaining 3 Tbsp. of olive oil and season with salt and pepper. Grill the potatoes over moderately high heat, turning once until they are tender and browned, about 5 minutes.

In a large bowl, mix the mayonnaise with the blue cheese. Add the bacon, onions and potatoes and toss to coat. Transfer the salad to a clean bowl and serve.


Yield: 12 servings.

CHEESY RANCH NEW RED POTATOES

CHEESY RANCH NEW RED POTATOES


12 small new red potatoes, scrubbed and halved
1 cup Ranch-style salad dressing
1 (8-oz.) packages shredded Colby-Monterey Jack cheese
1 tsp. freshly ground black pepper



Preheat oven to 350^.

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender. Drain.

Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.

Bake in the preheated oven for 5 minutes, or until cheese is melted.


Yield: 4 servings.

WARM GERMAN POTATO SALAD with BACON

WARM GERMAN POTATO SALAD with BACON


8 Yukon potatoes
½ cup onion, diced
½ cup bacon, diced
¼ cup white vinegar
¼ cup broth
fresh parsley, salt and pepper


Cook potatoes in their jackets.

Remove, peel and cut into bite-size pieces.

Fry bacon golden brown.

Add onion and fry both until onions turn transparent but not dark.

Remove from heat and add vinegar and broth.

Bring to a quick boil.

Pour ove3r potatoes and season with salt and pepper.

Mince some fresh parsley and mix under the salad.


Yield: 7 servings.

THE BEST POTATO SALAD

THE BEST POTATO SALAD


6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
1/3 cup dill pickle relish
2 Tbsp. prepared yellow mustard
1-1/2 tsp. salt
¼ tsp. black pepper
1/8 tsp. paprika
1/8 tsp. celery seed
1 onion, chopped
¼ cup pepperoncini (optional)
¼ cup sliced black olives (optional)


Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs sit in the hot water for 15 minutes. Pour out the water; cool the eggs under cold running water in the sink. Peel and chop the cooked eggs.

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 15-20 minutes. Drain and refrigerate until cold. Peel and cubed once cold.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper paprika and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini and olives, Stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings.

TANGY DILL POTATO SALAD

TANGY DILL POTATO SALAD


3 lbs. new potatoes, scrubbed and quartered
½ cup Italian-style salad dressing
¾ cup mayonnaise
¼ cup chopped green onions
2 tsp. chopped fresh dill
1 tsp. dry mustard (optional)
1 tsp. lemon juice
1/8 tsp. pepper


Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Yield: 12 servings.

TANGY HERB POTATO SALAD

TANGY HERB POTATO SALAD


5 lbs. red potatoes (leave skin on or off, your choice)
1 cup mayonnaise (no miracle whip)
1 cup sour cream
1-2 Tbsp. chopped fresh basil
3-5 Tbsp. white vinegar (depending on your taste)
salt and pepper


Cut potatoes in bite size chunks and boil in lightly salted water until tender.

In a large bowl, mix all the other ingredients.

Add potatoes to dressing and combine well.

Chill and serve.

Yield: 6-8 servings.

SOUTH AFRICAN POTATO SALAD

SOUTH AFRICAN POTATO SALAD


10 eggs
12 medium white potatoes with skin
1 bunch green onions, chopped
1 (14-oz.) can sweetened condensed milk
1-1/2 cups mayonnaise
1 Tbsp. chopped fresh parsley, for garnish (optional)


Place eggs in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they. Drain and cool.

Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in sweetened condensed milk and stir in the mayonnaise. Sprinkle parsley over the top. Chill until serving.


Yield: 15 servings.




























OLIVIER SALAD


5 potatoes, peeled
3 eggs
1 (16-oz.) jar dill pickles
1 (15-oz.) can peas, drained
¾ lb. cooked chicken breast meat, very finely chopped
½ cup mayonnaise
ground black pepper to taste
½ cup mayonnaise
2 tomatoes, sliced

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.

While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold.

Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickle juice into the salad bowl, and reserve the rest of the pickles. Place ¾ of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add ½ cup mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread ½ cup of the mayonnaise over the salad


Yield: 6 servings.

SAVORY CHICKEN and BACON PICNIC POTATO SALA 5 lbs. potatoes 4 c

SAVORY CHICKEN and BACON PICNIC POTATO SALAD


5 lbs. potatoes
4 cooked and seasoned chicken breast
3 large stalks celery, diced small
6 hard boiled eggs
3 cups mayonnaise
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. Dijon mustard
½ lb. bacon, cooked crisp and crumbled
1 cup Monterey Jack and Cheddar mix
1 extra large tomato, diced small
½ cup walnuts, chopped
15 seedless grapes, halved


Boil potatoes until tender; let cool about 20 minutes. Skin, peel and dice the potatoes and place in a big bowl. Mix salad while the potatoes are slightly warm so the ingredients will marry well. Dice your cooked chicken and add to the potatoes. Add the diced celery, hard boil eggs, mayonnaise, celery salt, kosher salt, salt, pepper, dill weed, Dijon mustard, bacon, cheese, tomato, walnut, grapes and apple with lemon juice on it so it does not brown and stir very well. Top with fresh parsley and chill at least 4 hours. Over night is better.

Yield: 20 servings.

POTATO SALAD with PARMESAN and TOMATO

POTATO SALAD with PARMESAN and TOMATO


6 medium to large boiling potatoes, scrubbed
1 large tomato
1 butter head lettuce
1 shallot, finely chopped
Chopped fresh chives, to serve
Grated Parmesan cheese, to serve

FOR VINEGRETTE:
2 teaspoons mustard
4 teaspoons white wine vinegar
1/3 cup olive oil
¾ cup grated Parmesan cheese



Place the potatoes in a large saucepan of salted water. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until tender to the point of a knife. Remove and plunge into a bowl of iced water to stop the cooking. Peel the potatoes, then cut them into ½-inch cubes and set aside to cool.

Bring a small pan of water to a boil. With the point of a small sharp knife, score a small cross in the skin at the base of the tomato. Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water. Peel the skin away from the cross, then cut around and remove the stalk from the tomato. Slice the tomato into quarters, remove and discard the seeds and finely diced the flesh. Set aside.

FOR THE VINAGRETTE:
Mix the mustard and the vinegar together in a small bowl and season to taste. Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens. Stir in the Parmesan, then gently toss in the potato cubes in the vinaigrette until well coated.

TO SERVE:
Arrange the lettuce leaves on six plates. Pile some potato salad in the center and garnish each salad with a sprinkle of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.


Yield: 4 servings.

POTATO AND BACON SALAD

POTATO AND BACON SALAD


5 eggs
4 slices bacon
2 Tbsp. Dijon mustard or to taste
1 cup mayonnaise
3 stalks celery, minced
2 lbs. small potatoes
2 Tbsp. chopped fresh parsley
salt and pepper to taste


Place potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes or until tender. Drain and cool,

Meanwhile, place eggs in saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, and place in a bowl of cold water to cool.

Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.

Cook bacon slices in microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Yield: 8 servings.

MAYO & EGG-FREE POTATO SALAD

MAYO & EGG-FREE POTATO SALAD


9 large red potatoes
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
3 Tbsp. fresh chopped cilantro
2 tsp. dried dill weed
1 tsp. paprika
¼ tsp. kosher salt
¼ tsp. ground black pepper

½ cup olive oil
¼ cup red wine vinegar
1 Tbsp., Dijon mustard
¼ tsp. paprika, for garnish (optional)


Place the potatoes into a large pot and cover with water. Bring to a boil over high heat,
then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain
and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop
into cubes when cool enough to handle.

Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green
onions, celery, cilantro, dill pickle juice, dried dill, 1 tsp. paprika, salt and pepper. In a
bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the
Dressing over the potato mixture. Toss again to coat all ingredients with dressing
Sprinkle with ¼ tsp. paprika.



Yield: 8 servings.

KIKUCHAN’S POTATO-CRAB SALAD

KIKUCHAN’S POTATO-CRAB SALAD


6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6-oz,) can lump crabmeat, drained
1 (2.25-oz.) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise or to taste
½ tsp. sugar
salt and pepper


Place potatoes into a large saucepan with enough water to cover. Bring to a boil and cook over medium-high heat for 30 minutes. , Or until tender. Drain, peel and dice while still hot. This is what makes the salad fluffy. Cover, and refrigerate until cold.

In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.


Yield: 8 servings.

GERMAN POTATO SALAD

GERMAN POTATO SALAD V


10 medium potatoes
1-3/4 cups beef broth
¼ cup cider vinegar
¼ cup all-purpose flour
3 Tbsp. sugar
/2 tsp. celery seed
1/8 tsp. ground black pepper
1 medium onion, chopped (about ½ cup)
3 Tbsp. chopped fresh parsley


Place the potatoes into a 4-quart saucepan. Add water to cover. Heat over high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the potatoes are tender. Drain. Let cool and cut into cubes. Place the potatoes into a large bowl.

Stir the broth, vinegar, flour, sugar, celery seed and black pepper in the saucepan. Stir in the onion. Cook and stir over medium-high heat until the mixture boils and thickens. Reduce the heat to low. Cook for 5 minutes or until the onion is tender.

Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.

Yield: 12 servings.

CURRIED POTATO SALAD

CURRIED POTATO SALAD


2 pounds red potatoes, peeled
2 eggs
1 cup mayonnaise
1 cup sour cream
2 red apples, cored and cut into ½-inch chunks
½ cup chopped red onion
¼ cup pickle relish
2 stalks celery, diced
3 green onions, thinly sliced
1 Tbsp. curry powder
salt and pepper to taste


Place the potatoes in a large pot and cover with salted water. Bring to a boil over high-heat, then reduce heat to medium-low, cover, simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool, then cut into chunks.

While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.

In a large salad bowl, whisk together the mayonnaise and sour cream until smooth, then stir in the apple chunks, red onion, pickle relish, celer4y, green onions curry powder, and salt and pepper. Lightly stir in the potato chunks and eggs, toss to coat with dressing, cover the bowl, and chill at least 3 hours before serving.


Yield: 10 servings.

CAESAR CHICKEN POTATO SALAD

CAESAR CHICKEN POTATO SALAD


4 cups quartered small white or red potatoes
¾ lbs. skinless, boneless chicken breast, halved
1 Tbsp. vegetable oil
1 (10-oz.) package mixed salad greens
1 small red onion, sliced and separated into rings
¾ cup Caesar salad dressing
1/3 cup crouton
2 Tbsp. shredded Parmesan cheese


Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet sauté chicken in oil for 5-10 minutes or until juice runs clear. Drain potatoes, add to chicken.

Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.


Yield: 4 servings.

BACON POTATO SALAD

BACON POTATO SALAD II


4cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 Tbsp. minced fresh parsley
1-1/3 cups mayonnaise
3 Tbsp. grated Parmesan cheese
2 Tbsp. Ranch salad dressing
2 Tbsp. prepared mustard
4 tsp., white vinegar
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. pepper


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;
Cover and cook for 10-15 minutes or until tender. Drain.


In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture toss to coat. Refrigerate for 1 hour or until chilled.

Yield: 8 servings.

CALIFORNIA POTATO SALAD

CALIFORNIA POTATO SALAD


4 potatoes, peeled and cubed
4 eggs
1 (14-oz.) can artichoke hearts, drained and chopped
4 cloves garlic, minced
½ cup shaved fresh Parmesan cheese
½ cup herbed seasoned croutons 1 Tbsp., Dijon mustard
2 Tbsp. rice vinegar, or to taste
3 Tbsp. mayonnaise or as needed


Place the potatoes into a large pot and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 15 minutes drain and allow to steam dry for a minute or two. Allow to cool.

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil. Once the water is boiling remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.

In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, and garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.


Yield: 4 servings.

DAD’S POTATO SALAD

DAD’S POTATO SALAD

“A big bowl of tangy potato salad has spiral pasta, hard-boiled eggs, green onions, and dill pickles, all in a creamy mayonnaise dressing.”


5 lbs. potatoes, unpeeled
12 eggs
1 (16-oz.) package uncooked spiral pasta
1 (16-oz.) jar dill pickles, chopped (resave juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 Tbsp. Worcestershire sauce
¼ cup dill pickle juice or as needed
salt and pepper to taste

Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes tocool.
While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover by eggs by 1-inch. Cover the saucepan and bring the water to a high-heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. 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 the spiral pasta., and return to a boil. Cook, uncovered, stir occasionally, until the has cooked through, but is is still firm to the bite, about 8 minutes.

Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, , and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce,, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.


Yield: serves 15.

CARIBBEAN SWEET POTATO SALAD

CARIBBEAN SWEET POTATO SALAD


1 large potato, diced
1 large sweet potato, diced
1 cup corn
1 tsp. prepared Dijon-style mustard
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh coriander
1 garlic clove, minced
3 Tbsp. canola oil
½ tsp. salt
¼ tsp. black pepper
1 cucumber, halved lengthwise
½ red onion, thinly sliced
¼ cup finely chopped peanuts


Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately.

Add the sweet potato, and cook for about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.

Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.

Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and pepper.

Add cooled potatoes, to dressing along with cucumbers, and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving


Yield: 5 servings.

SALMON with LEMON and DILL

SALMON with LEMON and DILL



1 lb. salmon fillets
¼ cup butter, melted
5 tbsp. Lemon juice
1 tbsp. dried dill weed
¼ tsp. garlic powder
sea salt to taste
freshly ground pepper to taste


1. Preheat oven to 350^. Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with oil, garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.


Yield: 4 servings.

BALSAMIC VINEGAR POTATO SALAD

BALSAMIC VINEGAR POTATO SALAD


10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4-oz.) can sliced black olives, drained
1 (10-oz.) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 tsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil ½ tsp. mustard powder
2 Tbsp. chopped fresh parsley

Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5-10 minutes, until tender. Drain, and transfer to a large bowl.

Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill at least 4 hours or overnight before serving.

Yield: 8 servings.

BAKED GERMAN POTATO SALAD

BAKED GERMAN POTATO SALAD


12 medium red potatoes about 3 lbs.)
8 bacon strips
2 medium onions, chopped
¾ cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 tsp. dried parsley flakes
1 tsp. salt
½ to ¾ tsp. celery seed
4-1/2 tsp. all-purpose flour


In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt.-baking dish; set aside.

In a skillet, until crisp; drain, reserve 2 Tbsp. drippings. Crumble bacon and set aside. Sauté onions in drippings until tender. Stir in brown sugar, ½ cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5 to 10 minutes.

Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake. Uncovered, at 350^ for 30 minutes or until heated through.

Yield: 8-10 servings.

AVOCADO POTATO SALAD

AVOCADO POTATO SALAD


2 lbs, small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
½ cup sour cream
2 Tbsp. milk
2 Tbsp. mayonnaise
1 Tbsp. stone ground mustard
¾ tsp. salt
¼ tsp. pepper
1 Tbsp. minced chives


Place potatoes in a large saucepan and cover with water. Bring o a boil. Reduce heat’ cover and simmer for 15-20 minutes or until tender. Drain and cool.

In a large bowl, combine the potatoes, bacon, and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mustard, salt and pepper. Cover and process until blended. Stir in chives.

Pour over potato mixture and toss to coa. tCube remaining avocado; gently stir into potato salad. Serve immediately.


Yield: 8 servings.

AUSTRALIAN POTATO SALAD

AUSTRALIAN POTATO SALAD


4 lbs. white potatoes cut into 1-inch cubes
¾ cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1-1/4 cup mayonnaise
1 cup sour cream
1 Tbsp. coarse grained mustard
½ cup chopped fresh mint leaves
½ cup chopped fresh dill weed
ground black pepper to taste


Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm, Cool for at least one hour.

Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill, and pepper. Refrigerate until serving.


Yield: 12 servings.

AUTHENTIC GERMAN POTATO SALAD

AUTHENTIC GERMAN POTATO SALAD


3 cups diced, peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 Tbsp. water
3 Tbsp. white sugar
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. chopped fresh parsley



Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes or until easily pierced with a fork. Drain, and set aside to cool.


Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half he bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


Yield: 4 servings.

A POTATO SALAD SANDWICH

A POTATO SALAD SANDWICH


1 hamburger bun
1 ½ Tbsp. mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad

Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad on to tomato, and gently spread toward edges of bun. Cover with top of bun.

TANGY DILL POTATO SALAD

TANGY DILL POTATO SALAD


3 lbs. new potatoes, scrubbed and quartered
½ cup Italian-style salad dressing
¾ cup mayonnaise
¼ cup chopped green onions
2 tsp. chopped fresh dill
1 tsp. dry mustard (optional)
1 tsp. lemon juice
1/8 tsp. pepper


Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Yield: 12 servings.

DILL SOUR CREAM POTATO SALAD

DILL SOUR CREAM POTATO SALAD


4 cups diced potatoes
1 cup chopped celery
3 green onions, sliced
3 Tbsp. vinegar
3 Tbsp. vegetable oil
¼ tsp. salt
¼ tsp. pepper
¾ cup sour cream
2 dill pickles, chopped
1 tomato cut into wedges


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

In a large bowl combine potatoes, celery, and green onions.

In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.

Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.


Yield: 5 servings.

PRESSURE COOKER – HIGH PRESSURE CHILI

PRESSURE COOKER – HIGH PRESSURE CHILI


2 pounds coarsely ground beef
1 large onion, chopped
1 green pepper, chopped
1 can (about 8-oz.) tomato sauce
2 cups water
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 can (about 16-oz.) kidney beans, drained and rinsed. Discard excess fat.


In your pressure cooker, brown beef, onion, green pepper over medium heat

Stir in tomato sauce, water, chili powder, garlic, cumin, salt, pepper, oregano, and cayenne pepper. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of it’s own accord.

Before serving, stir in beans. Cook until heated through.

LIGHT BALSAMIC VINAIGRETTE SALAD DRESSING

LIGHT BALSAMIC VINAIGRETTE SALAD DRESSING


2 tsp. minced garlic
1 tbsp. Dijon mustard
1/2 cup balsamic vinegar
¼ cup hot water
1 tbsp. sugar
1 tbsp. olive oil
Salt
Pepper


In a small bowl or food processor combine garlic and mustard until well mixed.

Whisk in balsamic vinegar, hot water and sugar

Slowly add in olive oil mixing until emulsified

Add salt and pepper to taste. Use immediately or cover and refrigerate.

Feel free to substitute different vinegars and seasoning to you is your own taste.


Yield; 6 servings.

OVEN BAKED REUBENS

OVEN BAKED REUBENS


8 slices rye or pumpernickel bread
½ cup Thousand Island dressing
1 pound deli sliced corned beef
1 (27-oz.) can sauerkraut, well drained
8 long slices (12-oz total) Swiss cheese



1. Place 8 slices of bread on 2 baking sheets that have been covered with aluminum foil. Spread dressing evenly over 4 slices of bread. Divide corned beef evenly over4 4 slices of bread. Place sauerkraut evenly on remaining 4 pieces of bread. Place a slice of Swiss cheese over each piece of bread and bake 8 to 10 minutes, or until cheese melts and corned piece is hot. Place a sauerkraut half on a corned beef half together and slice in half. Serve immediately.


Yield: 4 servings.

SOUTHWEST PINTO BEAN SOUP

SOUTHWEST PINTO BEAN SOUP


1 lb. pinto beans, dried
3 qts. Water
2 lb. ham bone (with meat)
1 onion (cut in 8ths)
3 cloves garlic, minced
2 tsp. salt
2 cups seasoning (spike)
2 bay leaves
6 peppercorns
½ tsp., coriander seed
1 chilies (dried, crushed)
Cup long grain rice


Soak beans for 2 hours, then drain.

Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning and Bouquet garni.

Bring to a boil, cover, and reduce heat to simmer.

Let simmer for 80 minutes, then add rice.

Let simmer until ham and beans are tender and rice is cooked (40 minutes).

Discard garni and bones.

Cut up the meat and return it to the soup.

Reheat and serve with flatbread.

Yield: 6 servings.

ITALIAN SAUSAGE SPAGHETTI

ITALIAN SAUSAGE SPAGHETTI


1 large sweet Italian sausage 1 large Italian hot and spicy sausage
1 yellow onion, chopped
2 cloves garlic
2 cloves garlic
¾ large (28-oz.) can whole tomatoes
Olive oil
1 lb. (16-oz.) spaghetti pasta
Salt
Grated Parmesan cheese


The sauce:
Take the Italian sausage meat out of the casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with just a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Puree the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.

The pasta:
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again, cook, uncovered, with a fairly vigorous boil, for as long as the direction on the pasta package say, usually about 10-12 minutes.When the pasta is al dente remove the pot from the heat. Add a cup or two of cold waterto the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.


Yield: 6-8 servings.

LAZY MAN’S RIBS

LAZY MAN’S RIBS


2-1/2 pounds pork baby back ribs, cut into 8 pieces
2 teaspoons Cajun seasoning
1 medium onion, sliced
1 cup catsup
½ cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
¼ cup molasses
2 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
1 tablespoon stone-ground mustard
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon liquid smoke, optional
Dash salt
5 teaspoons cornstarch
1 tablespoon water


Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire, barbecue sauce, mustard, paprika, garlic powder, liquid smoke if desired and salt. Pour over ribs. Cover and cook on low 5-6 hours or until meat is tender.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.


Yield: 4 servings.

RAISIN PINEAPPLE SAUCE FOR HAM

RAISIN PINEAPPLE SAUCE FOR HAM


¾ cup pineapple juice
1 tablespoon cornstarch
½ cup dry mustard powder
½ cup red currant jelly
½ cup raisins
¼ cup canned pineapple chunks, drained and chopped, or to taste (optional)


Whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (Lumps of the jelly will dissolve as the mixture heats.) Bring the sauce to a boil, stirring as constantly, and simmer until thickened, 1 to 2 minutes. Keep raisins stirred into the sauce as it cooks so they don’t burn. Serve warm.


Yield: 24 servings.

RAISIN SAUCE for HAM I

RAISIN SAUCE for HAM I


1 cup raisins
1 cup warm water
1 cup orange juice
1 cup orange marmalade
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 pinch ground cloves


In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.

In a bowl, stir together sugar, cornstarch and cloves. Slowly pour mixture, stirring constantly. Continue cooking and stirring until mixture thickens.


Yield: 8 servings.

MINESTRONE SOUP I

MINESTRONE SOUP I


4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots 1 (19-oz.) can cannellini beans
½ cup shredded cabbage
1 (14.5-oz.) can stewed tomatoes
1 tablespoon tomato paste
1-1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese


Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots, sauté’ for a few minutes.

Add beans, cabbage, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer approximately 1 hour until vegetables are barely tender.

Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.


Yield: serves 6.

ITALIAN ROAST BEEF II

ITALIAN ROAST BEEF II


3 lbs. beef chuck roast
1 (16-oz.) bottle Italian-style salad dressing
3 cloves garlic minced
ground black pepper, to taste


Place beef chuck into a stainless steel or glass-mixing bowl. Pour dressing over the roast, and turn to coat, and refrigerate for 24 hours.

Preheat oven to 285^.

Line a 13-x-9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast.

Bake at 285^ for 1-1/2 hours. Increase heat to 375^ and continue baking for an additional 2 hours.

Remove roast from the oven, and cover with foil. Let sit for 15 minutes before serving.

Yield: 8 servings.