Recipes

[A60_Chevy]

Garlic and cream cheese combined that sound so good.

[DiamondGirly]

This Potato Salad is the best ever!! Chicagoan posted it - her comment about how she mixes the eggs is what I think makes it great, also! I'm kind of picky about potato salad....and hubby even LOVES this!

Where is Chicagoan now?

Chicagoan said:

I love potato salad, this recipe is my all time favorite. I think separating the egg whites from the yolk and mixing the egg yolks and mayo together is what makes it soooo good.

Potato Salad Chicagoan all time favorite

Ingredients

5 lbs red potatoes
10 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 Vidalia Onion, diced
2 Fresh Celery, diced (optional) I add it to give crunch
1 cup mayonnaise
2 tablespoons diced sweet pickles
2 tablespoons pickle juice
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Directions

• Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.

• Peel potatoes and cut into 1 inch pieces.

• Chop egg whites.

• In a large bowl, stir together potato, egg whites, 1/2 t. salt, celery, Vidalia onion and green onions.

• Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickles, mustard, pepper, pickle juice and celery seed; stirring until well blended.

• Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.

• Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day). note...always adjust measurements to your taste!!!!

[cece5231]

I just posted. Very old Cucumber Dip I posted back in 2005.  During my search for old recipes I found another Cumber dip that I also saved and enjoyed.  Thanks QWalker.

Cool CUCUMBER Dip - QWalker

8 ozs. cream cheese
1/4 cup sour cream
1 pkg. dry ranch salad dressing mix
1 CUCUMBER
1 bunch green onions, sliced
1 round unsliced loaf bread
1 loaf crusty bread

Mix softened cream cheese, sour cream and dry salad dressing. Set aside.

Peel CUCUMBER, slice lengthwise and remove seeds. Dice CUCUMBER into small pieces and sprinkle with a little salt or celery salt. Add CUCUMBER and onions to cream cheese mixture. Mix well and refrigerate.

[RespectLife]

@DiamondGirly

Thank you for starting this thread!  Such fun and wonderful memories of previous posters!

Thank you everyone for your contributions!

Here is the BEST Carrot Cake I have ever made (over and over again) OR eaten!

The buttermilk glaze soaking into the cake....oh my goodness.  Note:  My cake cooked in less time than stated below, approx. 42-45 mins only.

It is from Lavendersage and the notes are hers:

Golden Gate Carrot Cake

page 192- National Grange Family Cookbook from Country Kitchens (adapted with my changes)

Preheat oven to 350.

In a medium bowl whisk together and set aside:

2 cups flour

2 teaspoons baking soda

1 ½ teaspoon cinnamon

½ teaspoon salt

2 tablespoons flaxseed meal

In a kitchen aid mixer, mix together:

3 eggs

¾ cup oil (I melted coconut oil in the microwave until it equaled ¾ cup liquid)

¾ cup buttermilk

1 ½ cup sugar

2 teaspoons vanilla

Add dry ingredients and mix until blended.

Then add:

1 (8 oz.) can crushed pineapple, drained

3 cups carrots- grated

1 cup chopped pecans or walnuts

1 cup grated coconut

½ cup golden raisins, coarsely chopped

Pour into greased and floured 9 x 13 pan. Bake at 350 for 50-55 minutes or until cake tests done.

Pour Buttermilk glaze over hot cake. The cake will absorb the glaze.

Buttermilk Glaze

2/3 - ¾ cup sugar

½ teaspoon baking soda

½ cup buttermilk

1 teaspoon light corn syrup

6 tablespoons unsalted butter

1 teaspoon vanilla

[RespectLife]

I know it is a little early for a comfort stew as the country steams....but I have made this more times than I can count.  It is so easy and delicious.  You can serve it alone with some crusty bread or w/ any starch.

Thank you @forrestwolf

This is one of my all time favorites.

My crock pot takes MUCH less time than stated.  I also do not drain the artichokes.  I love the flavor that the marinade adds!!

SAVE this one for the Fall...you will love it!!

ORIGINAL POST BY FORRESTWOLF

09/17/2012 at 5:42 PM4506 PostsRegistered 6/20/2010Deep in South Georgia

Artichoke Beef Stew Recipe

Ingredients

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

2-1/2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil

1 can (10-1/2 ounces) condensed beef consomme, undiluted

2 medium onions, halved and sliced

1 cup red wine or beef broth

1 garlic clove, minced

1/2 teaspoon dill weed

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped

20 small fresh mushrooms, halved

Hot cooked noodles

Directions

In a shallow bowl or large resealable plastic bag, combine the flour, salt and pepper. Add beef and toss to coat. In a skillet, brown beef in oil.

Transfer to a 3-qt. slow cooker with a slotted spoon. Gradually add consomme to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine, garlic and dill. Pour over beef.

Cover and cook for low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles.

[kitty4me]

This sounds like a I need to try.

[Zhills]

This one is on my list also.  Can't wait until it gets cooler!

[DiamondGirly]

@RespectLife

I'm happy you're enjoying it! Not many are participating, but that's OK!  I could put tons of recipes that I've kept since 2009, but I haven't tried them all. They ARE my favorite-SOUNDING recipes, though! Ha!

I'll wait and see what happens!!

Thank YOU!!

[DiamondGirly]

@RespectLife

ALSO...thanks for the wonderful carrot cake recipe!! It sounds soooo good!!

[RespectLife]

@DiamondGirly

I also have so many RS recipes I could fill an ocean.  I found another one I tried and loved.  I made it last winter so I improvised and cooked it in the oven instead of on the grill.  I know it is a long recipe (again for Fall) but it really is EASY and FANTASTIC CHICKEN!

I lost the last page but I believe this to be from @IamMrsG  because it lists a wine pairing!  She does that so wonderfully!  Those would be her notes at the bottom also.

I apologize if I am not giving the proper credit due but it is definitely from RS back in 2013.

Chicken with Orange Pilaf

Charcoal: Indirect Gas: Indirect / Medium Heat

1 medium orange

2 cups chicken broth

1 cup regular brown rice

1 shallot or green onion, chopped

½ teaspoon ground ginger

1/4 teaspoon pepper

½ cup toasted slivered almonds

1 3-to-4 pound broiler-fryer chicken

1/4 cup apple jelly

Finely shred enough orange peel to make 1 teaspoon; set aside.

Peel and section the orange over a small mixing bowl, reserving the juice; set sections and juice aside.

For stuffing, in a medium saucepan stir together reserved orange peel, the chicken broth, rice, shallot, ginger and pepper.

Bring mixture to boiling; reduce heat. Cover and simmer 35 minutes.

Stir in the reserved orange sections and juice and the almonds.

Rinse chicken and pat dry. Season the body cavity with 3/4 teaspoon salt.

Spoon stuffing into the neck cavity. Skewer neck skin to back.

Lightly spoon stuffing into the body cavity. Tie legs together with string. Twist wing tips under back.

Place any remaining stuffing in center of a double thickness of heavy foil.

Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.

In a small saucepan combine apple jelly and 1 tablespoon water. Heat until jelly melts.

Place chicken, breast side up, in center of the cooking grill.

Grill 1-1/2 to 1-3/4 hours or until meat thermometer registers 180ºF (82º C) and drumsticks move easily in their sockets.

Center of stuffing should register 165ºF (74ºC).

During the last 20 to 25 minutes of grilling time, brush bird with jelly mixture and place pocket of stuffing on cooking grill beside chicken to heat through.

Let stand 15 minutes before carving.

My notes: Serve Riesling and clusters of white grapes

If it were me, I'd preheat the oven to 425º, bake the chicken for 15 minutes or so at that temp, then lower the heat to 375º for the remainder of the baking time. I'd start taking the chicken's temperature after around 45 minutes into the 375º baking.