Recipes

[forrestwolf]

Lemon Oregano Roasted Potatoes

Ingredients

2 pounds russet potatoes, peeled and cut into 3/4-inch chunks (I PREFER REDS UNPEELED)

1 tablespoon extra-virgin olive oil

1 teaspoon freshly grated lemon zest

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 450ºF and place a rack in the upper third of the oven.

2. Toss potatoes in a large roasting pan with oil, lemon zest, oregano, salt and pepper.(I TOSS IN A ZIP LOC BAG, THEN POUR OUT ON PAN)

3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes

NEXT INGREDIENT: FRESH ORANGES

[Sabatini2]

Haven't made this is years. In a pinch, a nice added something to pour over sautéed chicken breasts, or even pork chops.

Easy Orange-Cranberry Veloute (Sauce)

Ingredients:

1 Tbsp. butter
1 Tbsp. flour
2/3 cup chicken broth
1/2 cup fresh squeezed orange juice
1/2 tsp. salt
1/4 tsp. black pepper
1 can cranberry sauce, or less *see note (whole berry or not, your choice)

Directions:

Melt butter in a medium saucepan. Add flour, and whisk. Cook until the roux just begins to brown.

Add the chicken broth and orange juice, whisking constantly. Bring to a boil, lower heat slightly and reduce 3 minutes. Add salt and pepper.

Whisk in cranberry sauce. Bring back to a boil, and reduce 5 minutes until the sauce has thickened.

Note: Add any drippings from the meat for more flavor. A bit of minced sage is nice as well. You don't have to use the whole can of cranberry sauce. Save some out for those who enjoy it plain.

Next ingredient: ketchup

[Zhills]

Grandpa's Classic Coney Sauce

"Ground beef is simmered in a tangy sauce with onion. My Grandfather owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy."

INGREDIENTS:

1 pound ground beef
1/4 cup chopped onion
3/4 cup ketchup
2 tablespoons white sugar
2 tablespoons white vinegar
2 tablespoons prepared yellow mustard
1/4 teaspoon celery seed
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS:

1. Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

Next ingredient: Bacon

[forrestwolf]

" Loaded " Deviled Eggs

Ingredients:

12 large eggs (hard-boiled, cooled & halved)

6 slices bacon (cooked crisp & crumbled)

2 teaspoons fresh chives (I USE FREEZE DRIED)

2 teaspoons white vinegar

2 tablespoons finely shredded mild cheddar cheese

1/4 cup sour cream or 1/4 cup buttermilk

paprika

Directions:

1 Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.

2 Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.

3 Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.(I ALWAYS TOP WITH A SLICED GREEN OLIVE)

NEXT INGREDIENT: CAPERS

[Zhills]

Basic Piccata Sauce

3 Tbsps butter

3 cloves garlic (minced)

1 Tbsp olive oil

3 Tbsps white flour

14 ozs chicken broth (clear)

1 ½ Tbsps lemon juice

2 ½ Tbsps capers (with juice)

Directions:

1. In saucepan, saute garlic in butter until transparent.

2. Add olive oil and flour making a paste.

3. Cook, stirring, until golden brown.

4. Add chicken broth a little at a time, and then add lemon juice.

5. Stir over medium heat until thickened.

6. Add capers with juice. Serves 4

Serve over any sautéed or baked meat, poultry, fish or seafood.

Halibut Piccata, Veal Piccata, Chicken Picatta, Scallops Picatta, etc.

Next ingredient: Cumin

[forrestwolf]

This is good especially on avocado salads, or salads with avocado on them........

SALAD DRESSING

1/2 cup reduced-fat milk

3/4 cup mayonnaise

1 1/2 teaspoons ground cumin

1 tablespoon ground chile or chile powder

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons dried oregano

salt to taste

Preparation:

Whisk together the milk and mayonnaise. Add in the spices and whisk until blended. Let it sit in the refrigerator for about an hour before use to enhance the flavors.

NEXT INGREDIENT: YELLOW MUSTARD

[Sabatini2]

My sis was visiting over the summer, and one day, when it came to making the cole slaw, we disagreed. She only likes Marzetti's 'original slaw' dressing, NOT homemade. I found a Marzetti copycat recipe online, and she liked it! We made it quite a few times over the summer.

Copycat Marzetti Cole Slaw

Ingredients:

1 cup mayo

1/3 cup sugar

1/4 cup white vinegar

1 Tbsp. yellow mustard (I used a bit more)

celery salt to taste

1/2 medium head cabbage, finely shredded + 1 finely shredded carrot,

OR 1 bag coleslaw mix

Directions:

Mix mayo, sugar, vinegar and yellow mustard together until sugar is dissolved.

Place shredded cabbage & carrot in a large bowl, lightly dust with celery salt and toss.

Pour some dressing over all, toss and add more dressing if needed, until well coated. Cover and chill.

Next ingredient: sweet pickles, any type

[Zhills]

Tuna Macaroni Salad

Ingredients:

· 1/2 package (8 ounces) elbow macaroni

· 2 Tbsp chopped onion

· 1/4 Cup chopped green bell pepper

· 1/4 Cup chopped sweet pickles

· 1/4 tsp ground black pepper

· 1/2 tsp Herbs de Provonce

· 1 can (6 to 7 ounces) tuna in water, drained & flaked

· Mayonnaise or Salad Dressing to taste (I mix these)

· 1 boiled egg (optional)

Preparation:

Cook macaroni according to package directions. Drain well.

Mix veggies and 1/2 Cup mayo in a large bowl.

Add tuna and mix well. Add pasta and mix lightly; adding more mayo if desired.

Can be eaten warm or cold. Serves 6.

Next ingredient: Rice

[forrestwolf]

Vidalia Onion and Rice Casserole

Ingredients:

1 cup white rice (cook as directed with 1 tsp. salt) (I USE JASMINE RICE)

7 cups vidalia onions, medium diced

4 tablespoons butter or 4 tablespoons margarine

1 1/2 cups half-and-half or 1 1/2 cups 2% low-fat milk

1 1/2 cups swiss cheese, grated (1/2 pound)

Directions:

1 Sauate onions in butter til soft.

2 Combine ingredients and place in 9 x 13 baking dish.

3

Bake at 350 degrees for 50 minutes.

4 Can be made a day ahead. Tastes even better the next day.

NEXT INGREDIENT: VANILLA WAFERS

[Beebee2]

Martha Green's Igloos

1/2 c butter, room temperature
1 c sugar
20-oz can crushed pineapple, drained
1 c pecans, chopped
2 boxes vanilla wafers
1 pint whipping cream
1 t vanilla
1/4 c powdered sugar
3.5-oz can grated coconut

Cream together butter and sugar, add drained pineapple and nuts. Mix well. Spread between 3 vanilla wafers to make double-decker sandwiches. Cover and let stand at room temperature for 8 hours, then refrigerate.

When ready to serve, use an electric mixer to beat cream, adding powdered sugar and vanilla. Frost stacked wafers with whipped cream, sprinkle with coconut and serve.

Martha is one of our SoCal catering celebrities. She's lots of fun and offers a lot of great recipes:

next ingredient: arugula