Recipe for 'Cherry-Lime Salad' coming soon!
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Momma's Potato Salad
Although she is no longer here to enoy seeing her potato salad recipe published on my Recipe Exchange Blog, I would like to share it with you in my mother's honor.
by Verlie May Cox (May 27, 1927 - April 6, 2008)
8 medium size cooked Russet Potatoes; diced small
8 large Eggs; hard boiled, and dice small
6-8 large Vlasic Kosher Dill Pickles; dice small
1 large bunch Green Onions, cleaned and thinly sliced
In large pot, combine clean potatoes and enough water to cover, plus 2". Cover pot and bring water to hard boil over high heat. Reduce heat setting to medium, and cook until just tender in the center. Drain off water, rinse with cold water for 1 full minute, all set aside until cool to the touch. When ready, peel and dice potatoes very small into a very large bowl.
In separate medium size pot, combine eggs and enough water to cover, plus 1". Bring water to hard boil over high heat. Reduce heat setting to very low, cover pot and simmer for 10-12 minutes, until hard boiled. Drain off water, and rinse with cold water. Set aside until cool to the touch. When ready, remove shells and dice eggs very small, and add to diced potatoes.
Add diced dill pickles and sliced green onions to bowl containing potatoes and green onions. Mix well with spoon. Add potato salad dressing and mix again, until the entire salad has been well coated with dressing. Chill for 2 hours before serving. Best when refrigerated overnight.
Potato Salad Dressing
1½ cup Best Foods Mayonnaise
½ tsp prepared Mustard
½ tsp Vinegar (Apple Cider or Red Wine)
1 dash Celery Seed
¼ Black Pepper
Table Salt to taste
Potato Salad Dressing
1½ cup Best Foods Mayonnaise
½ tsp prepared Mustard
½ tsp Vinegar (Apple Cider or Red Wine)
1 dash Celery Seed
¼ Black Pepper
Table Salt to taste
10-12 servings
Speedy Baked Beans
by Carol Ann
1 large can Hunts Chili Beans
1 med can Van Camps Pork and Beans
½ tsp Worcestershire Sauce
2 tbsp BBQ Sauce (any brand)
½ cup Brown Sugar (any style, any brand)
¼ tsp each of the following: Sage, Cumin, Oregano, Garlic Powder, and Onion Powder
Combine all ingredients, mix well, and pour into 9”x13” baking dish. Bake in a 350º oven for 30-40 minutes.
4 servings
Chili Beans
by Verlie Cox
1 lb Lean Ground Beef
1 med Yellow Onion, diced
1 small bag Pinto Beans
1 can Tomato Sauce
2 tbsp Red Chili Powder
¾ tsp Garlic Powder
¼ tsp Oregano
Cook Pinto beans as directed on bag with diced onion, garlic powder and oregano.
Brown hamburger, then add red chili powder to beef, and mix well. Add beef mixture to pinto beans and stir well. Cook over high heat, stirring constantly, until mixture begins to boil. Reduce heat and simmer for 1–2 hours, or until dish reaches desired flavor.
Garnish with diced onion and crackers.
4-6 servings
Pineapple Fried Rice
by Unknown
¼ cup Crisco or Olive oil
3 large Eggs, well beaten
2 cloves Garlic, minced small
2 Chinese Sausages, cut into very small pieces
1/3 cup Dehydrated Shrimp, soak in water 20 minutes then drain
½ cup Yellow Onion, diced small
4 cups Long Grain White Rice, prepared in med size bowl
One-half fresh Pineapple, remove skin, core, and dice ½” cubes
1 tbsp Fish Sauce
2 tbsp Soy Sauce
2 Diced Red Chilies
1 Red Tomato, diced small
1 Cucumber, diced small
1 Green Onion, chopped
Preheat wok on high setting. When wok is hot; add 2 tbsp cooking oil and all 3 well beaten eggs. Cook eggs no longer than 30 seconds. Add minced garlic, sausage, shrimp and diced onion. Stir mixture and fry 1 minute longer. Add remaining cooking oil and rice, and cook mixture for 3 minutes. Then add fish sauce, soy sauce and fresh pineapple, and cook an additional 2 minutes stirring continuously. Top with diced green chilies and chopped green onion. Serve dish with garnish of tomato and cucumber slices.
¼ cup Crisco or Olive oil
3 large Eggs, well beaten
2 cloves Garlic, minced small
2 Chinese Sausages, cut into very small pieces
1/3 cup Dehydrated Shrimp, soak in water 20 minutes then drain
½ cup Yellow Onion, diced small
4 cups Long Grain White Rice, prepared in med size bowl
One-half fresh Pineapple, remove skin, core, and dice ½” cubes
1 tbsp Fish Sauce
2 tbsp Soy Sauce
2 Diced Red Chilies
1 Red Tomato, diced small
1 Cucumber, diced small
1 Green Onion, chopped
Preheat wok on high setting. When wok is hot; add 2 tbsp cooking oil and all 3 well beaten eggs. Cook eggs no longer than 30 seconds. Add minced garlic, sausage, shrimp and diced onion. Stir mixture and fry 1 minute longer. Add remaining cooking oil and rice, and cook mixture for 3 minutes. Then add fish sauce, soy sauce and fresh pineapple, and cook an additional 2 minutes stirring continuously. Top with diced green chilies and chopped green onion. Serve dish with garnish of tomato and cucumber slices.
“Don’t forget to stop by your local Chinese Restaurant to pick up several Fortune Cookies for your dinner guests. They will be totally impressed by the level of your culinary skill, as well as your thoughtfulness!”
6-8 servings
Creamed Red Potatoes
by Grandma Mallory
10-12 small Red Potatoes, leave skins on, and cut to 1½” cubes
2 tbsp All Purpose Flour
2 tbsp Butter
3 cup Milk (less Milk for thicker sauce)
½ tsp Table Salt
Boil cubed potatoes in water until almost done. While potatoes are boiling, melt butter in a medium sauce pan over low heat. Raise heat and add flour and blend well. Don’t allow mixture to burn or brown at all. Immediately add milk while stirring constantly. Continue stirring until medium thickness. Add salt and stir well (4-5 times). Drain potatoes and add to sauce mixture. Stir well and cook over low heat until potatoes are done (8-12 minutes).
10-12 small Red Potatoes, leave skins on, and cut to 1½” cubes
2 tbsp All Purpose Flour
2 tbsp Butter
3 cup Milk (less Milk for thicker sauce)
½ tsp Table Salt
Boil cubed potatoes in water until almost done. While potatoes are boiling, melt butter in a medium sauce pan over low heat. Raise heat and add flour and blend well. Don’t allow mixture to burn or brown at all. Immediately add milk while stirring constantly. Continue stirring until medium thickness. Add salt and stir well (4-5 times). Drain potatoes and add to sauce mixture. Stir well and cook over low heat until potatoes are done (8-12 minutes).
Scalloped Potatoes
by Verlie Cox
8 Russet Potatoes, washed, peeled and thinly sliced. Set aside in medium size bowl
2 Yellow Onions, peeled and thinly sliced. Set aside in small bowl
10 Saltine Crackers, crushed Set aside in small bowl
2 tbsp Butter
1 cup Milk
Salt and Pepper to taste
1- Grease 9” x 13” baking dish, and prepare potatoes, onion and crackers as described in recipe.
2- In small sauce pan, over high heat, combine milk butter, salt and pepper. Bring to a boil, then reduce heat to low-medium, and allow mixture to boil steadily until just before it boils over. Reduce heat to low and simmer until recipe calls for further use of scalded Milk.
3- Meanwhile; cover bottom of dish with a thin layer of potatoes; a thin layer of onions; and, a thin layer of cracker crumbs. Repeat layering sequence until potatoes and onions are completely gone. Set aside.
2- Barely cover contents with scalded Milk, salt, pepper, and Butter. Bake 400° for 15 minutes, then 350° for 45 minutes until golden brown.
Chile Relleños
by Aunt Evelyn
1 small can Ortega Chili Peppers
10 strips Monterey Jack Cheese, cut 3” x ¼” x ¼” strips
3 large Eggs, whisked
1 tbsp All Purpose Flour
¾ cup water
Salt and Pepper to taste
¼ cup Lard or Shortening
1- Remove chilies from can, cut a small slit on the side of each just below the stem, only 1½” long. Remove seeds, dry and stuff chilies with cheese. Set aside.
2- In medium size skillet, preheat lard/shortening to medium heat.
3- Add flour and water and whip with electric hand mixer until thick and frothy. Coat stuffed chilies in egg mixture and immediately transfer to hot lard/shortening, and fry until golden brown on all sides. Stack chilies inside 9” x 13” baking dish, and cover evenly with gravy. Set aside skillet with remaining lard.
Gravy
2 tsp All Purpose Flour
½ Yellow Onion, chopped
¼ cup Tomato Sauce
Brown flour in hot lard until it reaches medium brown color. Slowly add tomato sauce while whisking with other hand. Add the chopped onions and mix well. Add small amount of water if too dry. When sauce reaches desired thickness, pour over chilies, as evenly as possible.
Bake in a 350º oven for 30-35 minutes.
1 small can Ortega Chili Peppers
10 strips Monterey Jack Cheese, cut 3” x ¼” x ¼” strips
3 large Eggs, whisked
1 tbsp All Purpose Flour
¾ cup water
Salt and Pepper to taste
¼ cup Lard or Shortening
1- Remove chilies from can, cut a small slit on the side of each just below the stem, only 1½” long. Remove seeds, dry and stuff chilies with cheese. Set aside.
2- In medium size skillet, preheat lard/shortening to medium heat.
3- Add flour and water and whip with electric hand mixer until thick and frothy. Coat stuffed chilies in egg mixture and immediately transfer to hot lard/shortening, and fry until golden brown on all sides. Stack chilies inside 9” x 13” baking dish, and cover evenly with gravy. Set aside skillet with remaining lard.
Gravy
2 tsp All Purpose Flour
½ Yellow Onion, chopped
¼ cup Tomato Sauce
Brown flour in hot lard until it reaches medium brown color. Slowly add tomato sauce while whisking with other hand. Add the chopped onions and mix well. Add small amount of water if too dry. When sauce reaches desired thickness, pour over chilies, as evenly as possible.
Bake in a 350º oven for 30-35 minutes.
8-10 servings
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