Recipes

[lolakimono]

From Leah-

For my Edamame Salad: 1 pkg frozen steamable Edamame (out of shells) 1 cup Feta Cheese crumbles, Handful or two of fresh chopped basil...1 cup dried cranberries...2 TBS Extra Virgin Olive Oil.. Salt and Pepper to taste.

Mary Beth Roe

Tuna Macaroni Salad (Approximately 40 servings)

3 16-oz boxes ring macaroni, cooked as directed on package

10 chopped hard-boiled eggs

2 oz. chopped pimento

1 stalk celery, chopped fine

1 onion, chopped fine

4 5oz. cans drained tuna

1 can very young, small peas, drained

1/2 teaspoon pepper

2 Tablespoons salt

2-1/2 teaspoons seasoned salt

Mayonnaise, Miracle Whip or any salad dressing mix of your choice

Mix all ingredients together, adding salad dressing to meet your desired consistency. Refrigerate for several hours or the day before serving.

More Q viewers-

<h5 class="uiStreamMessage" style="font-size: 11px; margin: 0px 0px 5px; padding: 0px; word-break: break-word; word-wrap: break-word; font-weight: normal; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;" data-ft="{">Bacon Rods. Don't tell because they are easy. Must use bread sticks with sesame seeds on them. Swirl from one end to the other with regular bacon. Roll in Italian grated cheese. Place on a silicon baking sheet with a lip or line a large edged cooking sheet lined. Place them with the ends down to keep from uncurling. Bake in conventional oven until bacon is done. Don't over cook because you want the bacon a little flexible. They are great but leave some home, the next day, eat at room temperature with a salad it is wonderful. Don't tell the King of Devine Swine (David). Usually the first one to go!</h5>

Here is the West Virginia Caviar recipe we got from a viewer while chatting during AM Style....Enjoy!!!

West Virginia Caviar

1 can black beans (15-ounce), drained

1 can whole bi color kernel corn (15-ounce), drained

1 can petite diced tomatoes

1 medium purple onion, diced

1 can diced green chili ( small can)

1 tablespoon minced garlic

1/2 bunch cilantro, chopped (about 1/2 cup)

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/4 balsamic vinegar

S & P to taste

Red rice with pigeon peas. Puerto Rican style.

Long or medium grain rice

Olive oil-covering the bottom or Caldero (this is the pot, pan or dutch oven that we (Puerto Ricans used to cook our rice in. Go to any grocery store that carries Spanish items and you will find it. It's call: Caldero.)

1-pigeon peas can

1-2 tbsp of Sofrito ( get spanish section it has onions, garlic, green n red peppers,cilantro, etc mixed in food processor. )

1 packet of Sazón Accent

Optional cubed up ham to give it some flavor or powder ham broth.

Salt to your taste once you put in the water and stir in the salt. Taste it.

On the bottom of the Caldero or pot. Put olive oil that will cover the bottom. Let it heat up but not to high, then add one or two tbsp of sofrito stir.Then put in the cubed ham if you want it in rice if you're skipping this then put in the beans drained. Add the Sazon accent (it will turn your rice red) then you can add the powder form of ham broth. Keep on stirring so everything will be red. Then up to you to put in rice. (Some wash the rice? Up to you.) Drain and stir so all rice is red. The amount of rice is up to you. Depends on home many people you're serving for. Make sure the water you add is hot and covers the rice and a little more. Keep it on medium high and cover slightly once it boils then you can turn the heat to medium keep it fully covered ck it once all the water has evaporated you stir the rice make a slight mountain and cover it. Bring down the heat and let it cook until when you try your rice and it's soft. If you want your rice not mushy then don't stir it a lot. If you do then stir it... once you get the hang of it you will be amazed on how your rice will be. You can also use chick peas, red beans, pink beans, white beans, red kidney beans...

For White rice long or medium grain. Just put olive oil and rice stir and add hot water stir then cover etc.

Enjoy. Remember the amount of rice servings is up to you.

[shoekitty]

On 5/25/2014 Britbrit13 said:

Sunshine, I took the recipes above and the corn salad what the favorite of everything, everyone brought there recipes and we made a recipe book for the bride, she loved it!!

It was beautiful!! Brittany

I bet it was! How was the weather. I have been thinking of the bride and groom! God Bless them!

[Britbrit13]

ennui, that is important to have something to eat on, good idea

lolak, your recipes look amazing iv been looking for a good mac salad for a long time, mary Beth roe, I have both of her books I got off ebay!! Your recipes look amazing , maybe youll find something off here you like..

I'm making Pioneer woman's Mulligatawny soup, its just delicious, Iv made it 5 times in the last 2 weeks..I think i like it LOL

shoekitty, it was beautiful weather, we thought it was going to rain but it was just beautiful!! I loved the wedding , just a feeling of family...I felt so at home!!

Brittany

[Britbrit13]

lol, I love Puerto Rican food, do you make much of it?? Britt

[lolakimono]

On 5/25/2014 Britbrit13 said:

lolak, your recipes look amazing iv been looking for a good mac salad for a long time, mary Beth roe, I have both of her books I got off ebay!!

Not my recipes- those are the ones from Facebook that I was referring to as heard during A.M. Style.

I try to eat a bit healthier than the typical potluck food.

[Britbrit13]

On 5/25/2014 lolakimono said:

On 5/25/2014 Britbrit13 said:

lolak, your recipes look amazing iv been looking for a good mac salad for a long time, mary Beth roe, I have both of her books I got off ebay!!

Not my recipes- those are the ones from Facebook that I was referring to as heard during A.M. Style.

I try to eat a bit healthier than the typical potluck food.

Well ty for posting them! britt

[Beebee2]

It depends on the occasion but one recipe I have repeated several times may surprise you. I thought of it as quite ordinary, if delicious and liked by so many, but where I am they thought it was new and different and I've been asked to bring it to our church potlucks on occasion. It's just marinated carrots.

The potato casserole that is old hat to so many, the one with the hash browns, cheese, chips, etc al, was new to me, however, when I moved here and they all had a good laugh that I got so excited about it. All that wonderful flavor in one dish! I still love it. Someone on the board called it Pittsburgh Potatoes.

But with my women's group I bring something different every time. So do they. I think we try to surprise each other, and it's nice.

With family potlucks, it all depends on the occasion and what the hostess has in mind. Once warm weather comes, they all want me to bring devilled eggs as well as whatever else is called for.

I'll post the 'funeral' carrots, and the Bible Study scones:

Copper Pennies
Marinated Carrots

2 lb carrots
1 green pepper*
1 med onion
1 can tomato soup
1 T Worcestershire sauce
3/4 c canola oil
1 c sugar
1/2 c cider vinegar
1 t dry mustard
salt to taste

Cook carrots, sliced thin, in salted water until barely tender. Drain.

Slice pepper* and onion thinly. I prefer to cut the pepper in small pieces. The marinated slices don't look as nice.

Marinate carrots, onion, and pepper in the following sauce.

Heat to boiling:
soup, Worcestershire sauce, oil, sugar, vinegar, mustard and salt. This may be served
hot or cold. Serves 12.

Cranberry Orange Scones

The egg in this recipe makes the scones lighter than those without eggs. I like the difference. Purists would disagree.

4 c plus 1/4 c all-purpose flour
1/4 c sugar, plus additional for sprinkling
2 T baking powder
2 t kosher salt
1 T grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c cold heavy cream
1 c dried cranberries
1 egg beaten with 2 T water or milk, for egg wash
1/2 c confectioners' sugar, plus 2 T
4 t freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!

Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Yield: 14 to 16 scones

[lork]

I always enjoy meals with friends. . .I try to take simple, nutritious dishes. . .At today's BBQ I cut up slices of watermelon; it was the first empty dish! A platter of cut up vegies with some ranch dressing on the side has gotten to be my trademark contribution to "covered dish meals". A fresh fruit salad (strawberries, bananas, pineapple and blueberries) or even just a bowl with fresh strawberries or pineapple is always snarfed up. A basket of good French bread or dinner rolls is also a nice thing to share.

[Britbrit13]

Beebee, The carrots look amazing, I'm going to make those for next church potluck..The scones look good to,, I can't have orange or cranberry's bla bla bla lol TY so much!

lork, Those are really good ideas, everyone loves fruit and bread!!

[ROMARY]

I always go to our bakery and choose a variety of whatever looks good. Lots of Cupcakes, muffins, pies, a variety of breads/rolls, etc. I never do the cooking, in other words.