Potato Salad

Ok, it is potluck season, which means we pull out our best salad recipes to take.  This is about as involved as I get with a recipe.  But it is well worth it.  It is so yummy!  I try to make it in two days, so it doesn't seem so overwhelming.  Enjoy! This was from Mennonite Country Style Recipes by Esther H. Shank.

Step 1:
BASIC COOKED SALAD DRESSING
1 Tbsp Cornstarch
3/4 c. Sugar
1/2 tsp Salt
Mix in top container of double boiler or you can do it in a regular size pot.

1 c. Water
1 1/2 Tbsp Vinegar
Add gradually

3 eggs, beaten lightly
Add.  Cook over boiling water, stirring constantly until thickened.  Remove from heat.

2 Tbsp Butter
Add.  Cool throughly

2 c. Miracle Whip
1/2 to 1 tsp prepared Mustard
Blend in.

Store in refrigerator.  Keeps for weeks.  Yields 1 qt.


Step 2:
POTATO SALAD
2 lb or about 6 med potatoes-Cook until tender and dice
3/4 tsp Salt-Sprinkle over warm potatoes so it soaks in.
3 to 6 Hard cooked eggs, diced
2 to 4 Tbsp chopped Onion
Add the eggs and onion
2 c. or more of Basic Cooked Dressing, the above recipe.  Add while potatoes are warm for better penetration of flavor.

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Sesame Chicken Stir-Fry

I got this from the $5 dinner website.  This website has had some wonderful recipes for very little money, that is if you are a couponer.  Which I am learning the art of and doing better at grocery shopping.  We thought this was VERY GOOD!  I think as a family we all agreed that it would taste better with rice.  Which is something we always have on hand.  The rice noodles were a nice change.  You never know how you will like something unless you try it the way it is and then make it to your tastes. 

Ingredients
2 cups cooked, shredded chicken
1 package Thai Kitchen Sesame Rice Noodles
1 package frozen stir-fry vegetable
*Package included sesame oil, rice noodles and seasoning. If I were to make this without the package, I would have use 1 Tbsp sesame or peanut oil, 2 Tbsp sesames, 2 Tbsp chopped peanuts, 2 Tbsp soy sauce, 1 tsp each of garlic powder, onion powder and salt and pepper to taste, in place of the seasonings that came with the package. 
Directions
1. Follow the directions on the box to cook the rice noodles in a large skillet or wok, set aside once cooked.
2. In the same large skillet or wok, stirfry the frozen vegetables, the cooked chicken and the seasonings in some oil.  Add in the cooked rice noodles and stirfry for 3-4 more minutes.
3. Serve Sesame Chicken Stir-fry.

I have a hard time finding the Thai Kitchen Sesame Rice Noodles in my grocery store.  So I just get the regular kind.  I did use the recipe that she had suggested for my noodles and turned out great.  I did add a little more Sesame Oil b/c I did not have any peanuts or sesames.  It seasoned the chicken very nicely.  We then added a little more Low Sodium soy sauce.  Over all this is a dish that I will be making again.  This is a print out and goes in the recipe box.  Can you tell we enjoy Chinese food?  We have to, seeing as we have a cute little daughter from China.  :-)

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Cucumber & Tomato Salad

My family had the opportunity to travel around the world when I was younger.  When we were in Switzerland visiting some friends, an older couple, she made this dish for us.  At that point I was going into 4th grade and didn't care much for the onions, but ate everything else.  Now that I am older, I am enjoying and eating the onions in this dish.  :-)  My mom always told me that when we get older we like more foods than we do when we are younger.  It is true!  Yet I can't bring myself to like sauerkraut, lima beans, or sweet potatoes.  Maybe when I am 60!  It is one that taste better the longer everything is together.  So make it ahead if you are having it for dinner or taking it to a potluck!  And for those of you that are growing gardens, like we are, you will have all these things on hand. 

3 small Cucumbers
3 small Tomatoes
1 small Onion
1 tsp Salt
Dash of Pepper
1/2 tsp Garlic Salt
3 or 4 Tbsp Vegetable Oil
3 or 4 Tbsp White Vinegar
2 Tbsp Sugar
Some Parsley
Mix all these ingredients together.  And add seasonings to your taste.

Note: You don't want to use Olive Oil for this recipe.  It doesn't have the flavor that it does with vegetable Oil.  I tried it a while back and the flavor just wasn't there.  Also, White Vinegar is better than the apple cider vinegar, again because of taste.

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Soft Pretzels

I picked my oldest up from school and decided to take her out for a treat at our local Farmer's Market.  We enjoyed a soft pretzel and lemonade.  She asked about how they made the pretzels and told her that we would make them at home.  Both of my older girls got involved and tried to make pretzels, well the one just wanted to eat the dough.  Here is the homemade pretzel that we made!  I got this recipe from an old youth group leader. 

1 1/4 c. Warm Water
1 Tbsp Yeast
1/4 c. Brown Sugar
1 1/2 c. Bread Flour
1 1/2 c. Regular Flour
Dissolve the yeast in the water.  Stir in the remaining ingredients.  Let rise for 20 minutes.  Shape & dip into soda water (recipe below).  Sprinkle with pretzel salt.  Bake till slightly brown.  Dip or brush on melted butter and serve.  Bake at 400 for 10 minutes.

Soda Water:
1/2 c. Water
2 Tbsp Baking Soda

FYI: Spray the cookie sheet with Pam to avoid the pretzels from sticking.

Alterations:  I did not have any bread flour so I used all regular flour and they turned out great.

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Rhubarb Pie

Again this was taken from the Simply in Season cookbook.  This is homegrown rhubarb from our garden.  We got the start from his Grandpa & Grandma who are no longer living.  It is neat to have a plant in my garden that has come from his grandparents.  It is a neat reminder of them.  That being said, my husband begs and begs me to make Rhubarb pie for him.  So I broke down and made it for him, but this time tried a new recipe.

2 Eggs
Separate yolks from the egg whites.  Beat egg whites into stiff peaks.  Beat egg yolks separately.

1 c. Sugar
3 Tbsp Flour
1/2 tsp. Salt
Mix with egg yolks.

3 c. Rhubarb (chopped)
Add to egg mixture.  Fold in the beaten egg whites.

9 inch pastry shell (unbaked)
Pour mixture into shell and bake in preheated oven at 425F for 10 minutes.  Reduce heat to 350F and continue baking for 30 minutes or until set.

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Broccoli Salad

This recipe is from my Simply in Season Cookbook.  I am trying to expand my cooking horizons and trying different recipes from this cookbook.  This would be a HUGE hit at a potluck and require very little effort.

3 c. Broccoli Florets
1 c. Raisins
10 slices of bacon (fried, crumbled) or 1/2 c. Bacon Bits
1/2 c. Red Onion
1/2 c. Raw Sunflower Seeds
1/2 c. Cheese (shredded, optional)

Mix together in a large bowl.  Set aside.

2 Tbsp Sugar
1 Tbsp Apple Cider Vinegar
3/4 c. plain yogurt or mayonnaise

Combine sugar and vinegar and stir to dissolve.  Stir in yogurt/mayo until well blended.  Pour over broccoli mixture and stir together.

My only alteration: I used turkey bacon instead of the real thing.  And I prefer mayo over yogurt.  Just my preference.

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Dried Beef Casserole

This is something my Grandma would make every time we went to her house.  It is a very easy dish, something you throw together before you go to bed at night.

2 c. milk
1/4 lb Cheddar Cheese, shredded
2 Tbsp Onions, chopped (optional)
2 c. Dry Macaroni
1/4 Dried Beef, shredded into small pieces
1 can Cream of Mushroom Soup-check out this link for a gluten free version of the creamed soups

Mix all the ingredients together and let set overnight.  Bake at 350 for 1 hour.

If you use gluten free pasta, I have found that you need to add a little bit more milk.

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Baked Spaghetti

I don't remember where I got this recipe but it is a hit when I do make it.  Meaning my husband eats half of the dish and doesn't leave many leftovers for the next day.

8 oz. Spaghetti-cooked and drained
1/2 c. Parmesan Cheese
1 egg lightly beaten
1 lb Ground Beef- cooked/drained
2 c. Spaghetti Sauce
1 pkg (8 oz) Shredded Mozzarella Cheese-top w/ cheese

Cook the spaghetti and cook the hamburger.  Then throw everything together, mix well, put in a dish, then top with the Mozzarella cheese.  Bake at 350 for 30 minutes.  I always have these ingredients on hand and can whip this up in an emergency.

I used Tinkyada Rice Spaghetti noodles to make this a gluten free dish in our house.

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Ginger Beef and Rice Noodles

I got this from the $5 Dinner website.  It was very yummy!   I would double everything but the noodles if you are feeding a family of 4.  I made what the recipe said and realized that it just wasn't enough for our family.  We barely had enough for the 1st round of dinner. 

Ingredients
1 (8 ounce) package rice thin noodles (dry)
2 tsp grape seed or vegetable oil
1 pound flank steak, cut into thin strips*
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp grated ginger
4 garlic cloves, minced
1 cup beef broth
2 Tbsp soy sauce
2 cups baby spinach
1/4 cup fresh cilantro, chopped

*Throw beef in the freezer for ten minutes then slice. Much easier to make thin slices this way.

Directions
Cook rice noodles according to package directions until just soft. Drain, rinse with cold water then set aside. (Erin here: Use thin spaghetti in place of rice noodles if you don’t need a gluten free meal.)
In a large wok, heat oil over high heat. Add beef, peppers, ginger and garlic and cook until beef is just cooked, about 3 – 5 minutes. Add in beef broth and soy sauce. Bring to a boil then reduce the heat.
Add in spinach and cooked noodles. Heat through until spinach wilts then stir in cilantro before serving in deep bowls.

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Wild Rice and Chicken Casserole

This has become an all time favorite of my family.  Davene had gotten it from a friend of hers and made it for us when I had our youngest last year.  We really enjoyed this recipe and everyone is excited when they know I'm making it for dinner!

6 oz. Wild Rice
1 c. Chicken Broth
10 oz. French Style Green Beans
2 c. cubed, cooked Chicken
1 can Cream of Celery Soup
1/2 c. Mayo
1 can Water Chestnuts, drained (optional)
1 can French Fried Onions-to top with

Prepare wild rice as instructed on the box, replacing one cup of water with one cup of broth.  When rice is completed, combine all the ingredients together, except the french fried onions.  Top with the french fried onions.  Bake at 350 for 35 minutes.

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Garithes Yiouvetsi

I don't know where I got this recipe, but have had it for a while.  I made it before I was married to my hubby and enjoyed it then.  I was anxious to make it again.  There has been some hesitancy to make this since it does call for 2 lbs of shrimp.  But once in a while you must indulge!  :-)

4 Tbsp Olive Oil
1 medium Onion, finely chopped
3/4 c. Green Onion, chopped
2 cloves of Garlic
2 c. Tomatoes, chopped & peeled
1/2 c. Dry White Wine
1/4 c. Chopped Fresh Parsley
1 Tbsp Chopped fresh Oregano
Salt & Pepper to taste
2 lbs. Large uncooked shrimp, peeled
4 oz. Feta Cheese, crumbled

Saute the onion in the olive oil, then stir in the green onion and garlic stirring frequently for 2 minutes.  Then stir in the tomatoes, wine, parsley, oregano, salt, & pepper.  Simmer gently for 30 minutes.  After you are done simmering add the shrimp.  You can cook the shrimp 1 of two ways.  The recipe calls for you to bake the shrimp at 500 degrees for 10-15 minutes.  Or you could add to the mixture after it has simmered for 30 minutes and cook the shrimp till it is done.  I put the shrimp in the mixture and cooked it that way this time and it was definitely very flavorful.

Place the shrimp on a plate and top with Feta cheese.  I also added Gluten Free Feta noodles to it and it was very good!

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Chinese Savory Beef

We love this recipe from the More With Less Cookbook.  Brief history: My hubby and I adopted our 2nd daughter from China in 2007.  So we have a heart for Chinese food.  We broke down and bought sticky rice from the local Chinese restaurant so we could eat with chopsticks.  He even picked up my favorite, fried noodles.  My Chinese daughter does not like Uncle Ben's rice, but loves sticky rice.  :-)  Our 6 yr old loves to eat with chopsticks, so this was a treat for all of us to eat this meal entirely with chopsticks.  Definitely cheaper than going out for Chinese.  So enjoy!

2 Tbsp Oil
2 lb Lean Beef, cut in 1 1/2" squares
3 scallions, chopped or 1 onion, chopped
2 cloves garlic, crushed
2 thin slices ginger (opt)
1/2 c. Soy Sauce
2 Tbsp. Brown Sugar
1/8 tsp Pepper
3 c. Water

Heat the oil in a skillet and then add the beef.  Brown the beef, once browned add the following: scallions, garlic, & ginger.  Then add the rest of the ingredients.  Bring to a boil.  Reduce heat, cover, and simmer for 3 hrs.  Add more liquid if needed.  Just before serving thicken with small amount flour if desired.  Serve over rice or noodles.

Alterations: FYI: if you don't have scallions or ginger on hand, you can still make this delicious recipe.  There are many times the kids are craving Chinese, or mom is, and I still make this recipe anyways.  I also cooked some stir-fry veggies on the side and then mixed everything together before dinner.

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“Healthified” Spinach Dip with Artichokes

4	cups lightly packed fresh baby spinach leaves (4 oz)
1	package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4	cup reduced-fat mayonnaise
4	tablespoons shredded Parmesan cheese (1 oz)
1/4	cup fat-free (skim) milk
2	cloves garlic, finely chopped
1	teaspoon dried basil leaves
1	can (14 oz) artichoke hearts, drained, chopped
	Baguette slices, if desired
	Assorted raw vegetables, if desired

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Baked Flounder Parmesan

4-6 Flounder fillets, lay in baking dish
1 Garlic clove, minced
3/4 c. Parmesan Cheese, grated
1/2 c. Breadcrumbs, plain
1/4 tsp. Basil
1/4 tsp. Oregano
1/4 tsp Thyme
1 tsp. Parsley
4 TBSP Butter, melted
2 TBSP Olive Oil

Combine all the ingredients together, mixing well, to make a crumb mixture.  I mix all the dry ingredients together, then add the butter and olive oil.  The butter and olive oil will make a mealy mixture.  Once everything is together, sprinkle over top of the fish and Bake at 425 for 10-15 minutes or until the topping is brown.

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Pepperoni Pizza Twist

I got this out of the Pampered Chef  Season's Best Recipe Collection Fall/Winter 2002 book.  I thought I would broaden my horizons and make some new dishes.  This was one of them.  Next time I will put something like sausage in the center, which is better liked by my children.  If you are looking to mix up your pizza night, then try this tasty recipe.

1 package (3.5 oz) Pepperoni slices, diced
1 can (3.25 oz) pitted ripe olives, drained & chopped
2 TBSP snipped fresh parsley
1/2 c. shredded Mozzarella cheese
2 TBSP all purpose flour
1 Garlic clove, pressed
2 packages (11 oz. each) refrigerated French bread dough
1 Egg
1 tsp Italian Seasoning mix
2 TBSP Parmesan cheese
1 can (15 oz.) pizza sauce, warmed (optional)

In a bowl combine the pepperoni, olives, parsley, mozzarella cheese, flour, & garlic.  Mix well.

Place bread dough, seam side up, on a cutting board or whatever cookie sheet/Pampered Chef stone you want. Slice each loaf lengthwise, end to end, cutting halfway through to the center of the loaf.  Spread open flat.  Using a roller, roll dough crosswise to a 4" width, creating a well down the center of the loaf.  Spoon the mixture, you set aside in your bowl, down the center of the two loafs.  Gather up the edges over filling, pinching firmly to seal.  Place loaves, seam side down, in an "X" pattern.  Crisscross ends of dough to form a large figure "8".

In another bowl or 2 c. measuring cup, separate egg , discard yolk or set aside for another recipe, Beat egg white and seasoning mix; lightly brush over dough.  Cut 3" slits in each of the top sections of the twist revealing the filling.  Grate Parmesan cheese over the loaf.  Bake at 375 for 30-32 minutes.  Serve with warm pizza sauce, if desired.

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Chicken Imperial

Before I had children, I worked in food sales at Shady Brook Farms, before Cargill took over and it just became turkey sales and not chicken sales.  I got to try a lot of different varieties of turkey and chicken.  This is one of my favorite chicken recipes that I got when I worked at Shady Brook Farms.  It is so easy and requires very little effort.



6 Chicken breasts, boneless/skinless
1-2 sticks of Butter, melted
1/2 tsp Salt
1/2 TBSP Garlic Powder
1/2 c. Parmesan Cheese
1/4 c. Parsley, chopped
1 c. Bread crumbs

Mix all the dry ingredients together in a bowl.  Melt the butter.  Then proceed dipping the chicken in butter, then in dry mixture, then place on 9x13 dish.  Bake at 350 for 45 minutes.

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Casserole Queen's Pot Pie

Lisa found this on the Food Network website after watching "Throw Down with Bobby Flay and shared it with me.  We LOVE this recipe and make this if we are ever in the mood for pot pie.  It isn't your normal pot pie, but this recipe will change your mind as to how you really want your pot pie to taste.  Overall this is a very easy recipe to assemble and cook.  Although it may look like a lot of ingredients and too much work, it really isn't.  Which is a plus for those busy moms trying to have a great dinner and not spending all afternoon slaving away in the kitchen.

2 sheet of frozen Puff Pastry (they come in a pack of two)-this is for the pie crust
2 Tbsp Butter
1 Roasted chicken, shredded
2 Tbsp Flour
3/4 tsp Salt
1/2 tsp Dried Tarragon, crushed
1/4 tsp Black Pepper
2 c. Milk
1 c. Heavy Cream
1/3 c. Dry White Wine
1 1/2 c. Peas, blanched
1 1/2 c. Carrots, blanched
2 Potatoes, peeled/diced/boiled
1 egg plus 1 Tbsp Milk for egg wash, to brush on top of the pot pie

Melt the butter and add all rest of the ingredients together.  I simmer for about 10-15 minutes.  After the mixture is done, set that aside.  Take your puff pastry and lay them out.  I found it helpful to let them warm to room temperature a little bit.  That way I could roll out them out easier.  I roll out both sheets from the box.  Then I put one on the bottom and make a nice pie crust.  Then I place the other one on the top and seal the top & bottom together.  Cut a ventilation hole in the top before putting in to bake.  Bake at 425 for 30-45 minutes.  Enjoy!

My alterations:  I recently did not have a roasted chicken, so I used boneless, skinless chicken breast and shredded that.  I know Lisa says that the wine makes it, but I have yet to remember to get wine at the grocery store and have not added this to my recipe.  I can say that it is heavenly without it.  :-)  If you have mixed veggies, then put those in.  It is the flavor of all the spices that make this pot pie to die for.  Another note:  I found that 425 burned my pot pie.  So I cut the temperature back to 350 and that worked better.  I am still playing with the temperature/time and hoping to get it just right.

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Noodles & Hamburger Casserole

I give Grandma S. the credit on this one.  This was one she made many times over for her family of 7 boys and then when we came to visit.  It is one of those comfort foods and super easy to make.

6-12 oz. Noodles, cooked (Egg noodles)
1 lb. Hamburger, ground & browned
1 can Cream of Chicken Soup
1/4 c. Milk
Shredded Cheddar Cheese

Cook noodles & hamburger.  Mix everything together except the cheddar cheese.  Once mix, put in a baking dish and top with Cheddar Cheese.  Bake at 350 for 30-35 minutes.

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My mom's Cold Lettuce Salad

I don't even remember where my mom got this recipe, but this was made quite frequently in our house growing up.  It was a favorite of all of us.  Now my family enjoys this as well.

Cut up lettuce
Hard boil 3 eggs
Mash 1 egg in a small bowl
Add:
1 heaping Tbsp of Mayo
1 Tbsp Vinegar
1 Tbsp Sugar
1 tsp Salt

Mix to taste.  If there is too much of a vinegar taste, add sugar.  Too sweet, add vinegar.

Garnish with 2 eggs sliced and sprinkle with paprika.

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Cool Raspberry Soup

This is so refreshing and yummy!  My mom used to make this and I don't even remember where she got the recipe.  The kids enjoy this as well.  I had to make it the other week because I was craving it.

1 bag (20 oz) frozen raspberries, thawed
1 1/4 c. Water
1 c. Cran-raspberry Juice
1/2 c. Sugar
1 1/2 tsp Ground Cinnamon
3 whole Cloves
1 Tbsp Lemon Juice
1 carton (8 oz) Raspberry flavored yogurt
Cool Whip

Puree raspberries and water in a blender.  Transfer to a large saucepan.  Add everything but the last 3 ingredients.  Remove from heat, strain, and cool.  When soup is cool, whisk in the lemon juice, yogurt, and top with Coop Whip and serve.  And enjoy!

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