Recipes

[jannabelle1]

Potatoes on the Grill for Two

2 medium to large Russet potatoes, peeled and sliced (use Yukon Gold if you prefer)

3 to 4 Tbsp butter

Onion, sliced or diced (I use about 1/2 of a medium onion)

1/4 cup water

Salt and Pepper 

On a large piece of (sprayed) aluminum foil, place the sliced potatoes and onions in the shape of a mound. Season with a good amount of salt and pepper. Dot with butter on the top; add the water around the side of the packet; Wrap tightly and make sure there are no tears in the foil. Wrap a 2nd layer of foil if necessary.

Place on a hot grill away from the flame and let them cook for 35 to 40 minutes until tender. Remove from heat and place into a serving bowl or scoop the potatoes directly from the foil packet.

I've made these potatoes on the grill for years and they are always so tasty, and definitely easy to make. You can also add bacon bits or cheese.

Next: Strawberries or Rhubarb

[Zhills]

My son makes these.  He calls them "Camp Potatoes."

They are really good!  Great when serving a group!

Next: Strawberries or Rhubarb

[northiie57]

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@Zhills wrote:

Yellow Squash is my favorite vegetable!  I like it any way it can be cooked and the small ones even raw in salad!  

                      

Skillet Squash

Ingredients:

• 2-4 yellow squash
• 1 medium red onion
• ¼ cup of Extra Virgin Olive Oil
• ½ teaspoon of garlic powder
• Salt and pepper to taste

Instructions:

1. Slice squash into ¼ inch pieces
2. Slice red onion into narrow pieces
3. In a large bowl combine ingredients until coated with EVOO evenly
4. Pour into warm skillet and cook until squash and onion are soft and semi-transparen.

If you like Videos, go to YouTube and search for

"Old Fashioned Fried Squash, low carb, GF"

It is not the same person but the same recipe!  Enjoy!

Next ingredient:  Zucchini

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[northiie57]

[northiie57]

Rustic Rhubarb & Warm Cinnamon Tea Cake

Ingredients:

- 2 cups all-purpose flour

- 1 ½ teaspoons baking powder

- ½ teaspoon baking soda

- 1 teaspoon ground cinnamon

- ¼ teaspoon salt

- ½ cup (1 stick) unsalted butter, softened

- ¾ cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 cup sour cream or plain yogurt

- 2 cups chopped fresh rhubarb (about 1-inch pieces)

- 2 tablespoons light brown sugar (optional, for topping)

Directions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.

Beat in eggs one at a time, followed by the vanilla extract. Mix until combined.

Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Gently fold in the chopped rhubarb pieces so they are evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top. If desired, sprinkle the light brown sugar evenly over the batter for a lightly caramelized topping.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Serve this tea cake slightly warm or at room temperature with a cup of your favorite tea.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 320 kcal | Servings: 8 servings

[Zhills]

@northiie57   Welcome!  You gave us some great recipes.....now, give us a suggestion for the next post...

[northiie57]

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@Zhills wrote:

@northiie57   Welcome!  You gave us some great recipes.....now, give us a suggestion for the next post...

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How bout Mushrooms? any kind

[jannabelle1]

@northiie57 , I made your Rhubarb tea cake today in a 9x9 pan and it is delicious! It's so moist and the cinnamon on top adds just enough sweetness. I love rhubarb so this recipe was great timing for me. Thanks for sharing your wonderful recipe!

Next: Mushrooms

[walker]

MUSHROOM Stuffing

4 bacon strips, diced

4 celery ribs, chopped

1 medium onion, chopped

1 lb. Fresh MUSHROOMS, chopped

1 tsp. sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 pkg. (16 oz) cornbread stuffing

1/2 cup chopped celery leaves

2 tablespoons minced fresh parsley (or dried)

4 large eggs, lightly beaten

2 1/2 cups chicken broth

1 tablespoons minced butter

In a large skillet, cook bacon until crisp; remove with slotted spoon to paper towel.  Drain, reserving 2 tablespoons drippings.  

Sauté celery and onions in drippings until tender.  Add MUSHROOMS, sage, salt and pepper; cook and stir for 5 minutes.  Remove from the heat; stir in stuffing, celery leaves, parsley and bacon.  Combine eggs and broth; stir into stuffing mixture.

Spread in a greased 13x9" baking dish (it will be full).  Dot with butter.  Cover and bake at 350 until a thermometer reads 165, about 30 minutes.  Uncover and bake 10 minutes longer or until lightly browned.

NEXT INGREDIENT ... ANY TYPE OF PASTA 

[Zhills]

Pasta Salad with tuna or without!

• 16 oz elbow noodles cooked according to pkg directions
  
  
• 12 oz tuna in water drained OR other meat cut into small pieces.
  
  
• 4 hard-boiled eggs chopped
• 1 cup frozen peas defrosted
• 1/2 cup red onion diced fine
  
  
• 1 1/2 cup mayo
• 1/4 cup milk
• 2 tsp seasoning salt (Lawrey's)
• 3 - 4 Tbsp sugar
• Salt & pepper to taste

Instructions

Cook your pasta in large pot with salted water until al dente.  Drain well.

1. In large bowl add your MEAT, eggs, onion and peas.
2. Add in your drained pasta and stir to combine, set aside.
   
   
3. In a bowl whisk together mayo, milk, seasoning salt, sugar, salt & pepper until combined.
   
   
4. Pour over your pasta, scraping the bowl to make sure you get all the dressing mixture then stir to coat everything evenly.
   
   
5. Cover with plastic wrap and refrigerate for 30 minutes to at least an hour to chill and let pasta soak up some of the dressing.

This makes a very large amount.  I cut it in half and it is still a lot!

This would make a great Pasta Salad without meat!  Very Tasty!  Different!

Next ingredient:  potatoes