Sunday, May 29, 2016

{soups-salads-and-salad-dressings} Memorial Day - Grandma's Potato Salad

 

Grandma's Potato Salad Recipe

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  •     
Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 45 min. + cooling Cook: 15 min. + chillingYIELD:24 servings

Ingredients

  • 6 pounds medium red potatoes
  • Water
  • DRESSING:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 cup white vinegar
  • 2 large eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup heavy whipping cream
  • 3/4 cup Miracle Whip
  • SALAD:
  • 1 small onion, finely chopped
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 hard-cooked large eggs, sliced
  • Paprika

Directions

  • 1. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
  • 2. For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
  • 3. In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
  • 4. To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).

Source: Taste of Home

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Rhonda in MO
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Saturday, May 28, 2016

{soups-salads-and-salad-dressings} Memorial Day - Classic Macaroni Salad

 

Classic Macaroni Salad

Classic Macaroni SaladA recipe for a classic macaroni salad is a must-have during the summer.

Recipe Ingredients:

8 ounces elbow macaroni, cooked to packaged directions 
1 cup mayonnaise
2 tablespoons vinegar 
1 tablespoon Dijon mustard 
1 teaspoon granulated sugar 
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup celery, thinly sliced
1 cup green and red peppers, chopped
1/4 cup onion, chopped

Cooking Directions:

  1. Cook and drain macaroni.
  2. In a large bowl add mayonnaise, vinegar, dijon mustard, sugar, salt, ground black pepper and mix.
  3. Now add celery, green and red peppers, onions and cooked macaroni.
  4. Serve chilled or at room temperature.

Makes 8 servings

Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.


Source; Cooks Recipes

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~~~~~~~~~~
Rhonda in MO
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Friday, May 27, 2016

{soups-salads-and-salad-dressings} Memorial Day - Field Pea and Pasta Salad

 

Field Pea and Pasta Salad

Farfalle and fresh veggies make a seriously delicious summer side.

  • Yield:

    Serves 8 (serving size: 1 1/4 cups)

Southern Living

Ingredients

  • SALAD
  • 4 cups fresh or frozen field peas, cooked, drained, and cooled
  • 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 3 cups chopped cooked chicken (optional)
  • DRESSING
  • 1/4 cup white wine vinegar
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

Preparation

1. Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

2. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated.


Source: My Recipes

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~~~~~~~~~~
Rhonda in MO
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Thursday, May 26, 2016

{soups-salads-and-salad-dressings} Memorial Day - Broccoli Slaw

 

Broccoli Slaw
Adapted a little bit from family, a little bit from Apartment Therapy

If you have a raw onion aversion, you might enjoy using these pickled red onionsinstead, then chopped small. You can also pickle shallots with the same method.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing (Adapted from this salad.)
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor's slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don't like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you've skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge, if you don't have any pregnant women nearby.

Variation: I bet this slaw would be equally good with cauliflower. I might use dried currants instead of cranberries, walnuts instead of almonds and maybe even some celery slices thrown in. Have fun with it.


Source: Smitten Kitchen

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~~~~~~~~~~
Rhonda in MO
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Wednesday, May 25, 2016

{soups-salads-and-salad-dressings} FROZEN CRANBERRY BANANA SALAD

 

FROZEN CRANBERRY BANANA SALAD

A luscious combination of sweet and tangy, crunchy and creamy, this pretty salad makes a great side dish or dessert. Its light pink color and delicate banana flavor make it perfect for a bridal shower or ladies' luncheon. —Phylis Hoffman, Conway, Arkansas

Quick 

Contest Winning

TOTAL TIME: Prep: 15 min. + freezing MAKES: 12-16 servings

1 can (20 ounces) pineapple tidbits

5 medium firm bananas, halved lengthwise and sliced

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed

1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 200 calories, 6 g fat (4 g saturated fat), 0 cholesterol, 7 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.

Pour into a 13-in. x 9-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

Yield: 12-16 servings

Originally published as Frozen Cranberry Banana Salad in Taste of Home April/May 1994, p29


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{soups-salads-and-salad-dressings} Memorial Day - Garden Pea Salad (Paula Deen)

 

GARDEN PEA SALADRecipe by Paula Deen




Ingredients

  • 2 cans very young early peas, drained
  • 1/4 cup onions, chopped
  • 2 boiled eggs, crumbled
  • 2 to 3 tablespoons mayonnaise, to moisten
  • chopped pimento, optional


Preparation

Drain peas very well. Add onions, crumbled eggs and mayonnaise. Season to taste. Add pimento (if desired.)



Source: Paula Deen

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~~~~~~~~~~
Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Sunday, May 22, 2016

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Tuesday, May 17, 2016

{soups-salads-and-salad-dressings} 3 INGREDIENT TOMATO TORTELLINI SOUP

 

Well, my tech visited last evening by remote control.  He told me my main problem was my outlook was at capacity.  I spent the rest of the night deleting about 12,000 emails, mostly recipes.  :-((((( 

It is terribly cool here today and rainy.  The high is supposed to only get up to 53º!   I have PT this afternoon, then my hubby and I are going to this restaurant in Cape Girardeau, where if you saw the movie “Gone Girl”, the bar scenes were shot.  The place is still called the bar and last fall when I attended the taste of home cooking school, I won a $50 gift certificate to go there.  It’s an expensive place, but the GC should cover it.  Kind of nice to get taken out for a change!!!!!!!!!!!!!!

My cleaning lady didn’t show up again today, so I guess I’d better be looking for a new one.  I texted and called her, but since she tends bar at night, I’m sure getting up early is hard.  But!!!!!!!!!!!!  I need someone to clean my house!!!!!!!!!!!!!!!!

This recipe should be great for a cold rainy day!

 

3 INGREDIENT TOMATO TORTELLINI SOUP

http://www.honeyandbirch.com/3-ingredient-tomato-tortellini-soup/

You need only three ingredients, a soup pot and an immersion blender to make this 3 ingredient tomato tortellini soup recipe. Our immersion blender is used daily over here and we would be LOST without it. I highly suggest you purchase one ASAP. Anyway, back to the soup.

I’m such a soup person that I spend hours thinking about soup. Okay, maybe not hours each day, but I do spend a lot of time planning what soup I am going to make or eat next.

I highly suggest chicken stock over chicken broth but you can substitute broth if that is what you have on hand. The fire-roasted tomatoes, on the other hand, are a big part of the flavor of this soup. They add an extra layer of flavor that plain diced tomatoes just doesn’t carry.

For the tortellini, use any flavor – we have made it with cheese tortellini, prosciutto tortellini and mushroom tortellini. All ways were fabulous. I’m not just saying that, Mr. B will totally agree with me.

I usually just season to taste with some salt but we have also garnished with a little crushed red pepper, parmesan, and oregano. Sound like something for pizza? Well, we ordered pizza and had leftover toppings and I found them a home.

Ingredients

4 cups chicken stock

1 28 ounce can diced fire roasted tomatoes (with liquid)

1 10 ounce bag of fresh tortellini

Instructions

Add the chicken stock and fire roasted tomatoes to a medium pot and bring to a boil over medium-high heat. When at a rolling boil, turn off heat and puree with an immersion blender. When pureed, add the fresh tortellini and cook for 3-4 minutes (read the package directions.) Turn off heat and serve hot.

If you're short on time, make this soup! It only takes 15 minutes from start to finish and is full of flavor.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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