1/3 C sugar
1 TBSP cornstarch
1 - 1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp Celery Seed
1/2 C milk
1/4 C vinegar
1 egg, beaten
1/4 C butter or margerine, cubed
1/4 C onion, Finely chopped
1/4 C Mayonnaise
7 med/lg red potatoes, cooked, cubed
3 hard boiled eggs, finely chopped
Lettuce leaves and paprika,, optional
Boil potatoes, with skin on, (Boil them WHOLE) then chill in fridge for several hours - or over night. the potatoes are very easy to cut into cubes when cold.
Dressing:
In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed.
Stir in the milk, vinegar, and egg until smooth. Add Butter. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise.
In large bowl, combine potatoes and hard cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour.
If desired, serve in lettuce-lined bowl, and sprinkle with Paprika.
yield: 8-10 servings.
Thursday, July 30, 2009
Party Punch - Tandy Stephens
This is a yummy punch, fun for party's, baby showers, etc.
Ingredients:
2 C. Sugar
6 C. Water
2 10 oz pkg's frozen sliced strawberries, sweetened, Thawed
1/2 c. lemon juice
4 c. canned pineapple juice (we generally just use the whole big can)
2 1/2 c. Orange Juice.
2 liters of Sprite, or other lemon lime soda.
Add sugar to warm water, to melt. Mix in fruit and juice.
Freeze in cute ring mold, or a bundt pan will work. Freeze the extra in a bowl or freezer zip lock bag.
To Serve: set the bowl or bag of juice mixture out for a while before you are ready to serve so it will thaw a little bit and make a nice slushy mixture. Loosen the fruit juice ring from the mold/bundt pan, and put in a puch bowl. Pour lemon lime soda over it. (add more fruit juice slush, and soda to stretch the punch).
Ingredients:
2 C. Sugar
6 C. Water
2 10 oz pkg's frozen sliced strawberries, sweetened, Thawed
1/2 c. lemon juice
4 c. canned pineapple juice (we generally just use the whole big can)
2 1/2 c. Orange Juice.
2 liters of Sprite, or other lemon lime soda.
Add sugar to warm water, to melt. Mix in fruit and juice.
Freeze in cute ring mold, or a bundt pan will work. Freeze the extra in a bowl or freezer zip lock bag.
To Serve: set the bowl or bag of juice mixture out for a while before you are ready to serve so it will thaw a little bit and make a nice slushy mixture. Loosen the fruit juice ring from the mold/bundt pan, and put in a puch bowl. Pour lemon lime soda over it. (add more fruit juice slush, and soda to stretch the punch).
Black Bean Casserole - Chloe/Shannon
Black Bean Casserole
A vegetarian main dish adapted from Shannon Burdeshaw
Ingredients:
2 cans black beans, drained and rinsed
3/4 cup salsafresh cilantro, chopped
green onions, chopped
1 can corn, drained
2 cups Monterey Jack cheese, shredded
3/4 cup corn meal
1 egg, beaten
1 1/4 cup all-purpose flour
1 cup milk
1/2 tsp. salt
1/4 cup sugar
1/4 cup vegetable oil
Directions:
Preheat oven to 400 degrees.
Combine beans, salsa, cilantro, green onions, and corn.
Season to taste with Mexican seasonings of your choice (maybe cumin, chili powder, garlic, salt, etc). Spread into the bottom of a 9"x13" dish. Layer shredded cheese on top.
In another bowl, mix remaining ingredients to form a cornbread topping. Spread cornbread mixture over bean mixture and smooth.
Bake until brown on top ... approx. 20 minutes.
Notes:
Feel free to serve with your favorite condiments ... more salsa, sour cream, or guacamole. You'll notice that the quantities in this recipe are not precise. :-) Sorry about that. This is one of those "kitchen sink" recipes where you just throw in whatever ingredients you have and it will turn out just fine, yet subtly different each time. I don't think I actually measured anything when I made it. I prefer to use dried black beans and properly soak and cook them first. I opted to use a Bob's Red Mill Cornbread mix (instead of doing that part from scratch) and baked it according to the package directions. The amount of cornbread (intended for a 8"x8" pan) seemed a bit too thick compared to the depth of the bean mixture. So if I go that route again, I will probably double the bean mixture ingredients and make two casseroles at the same time, and put half of the cornbread mixture on each.
Shannon says this casserole freezes well!
A vegetarian main dish adapted from Shannon Burdeshaw
Ingredients:
2 cans black beans, drained and rinsed
3/4 cup salsafresh cilantro, chopped
green onions, chopped
1 can corn, drained
2 cups Monterey Jack cheese, shredded
3/4 cup corn meal
1 egg, beaten
1 1/4 cup all-purpose flour
1 cup milk
1/2 tsp. salt
1/4 cup sugar
1/4 cup vegetable oil
Directions:
Preheat oven to 400 degrees.
Combine beans, salsa, cilantro, green onions, and corn.
Season to taste with Mexican seasonings of your choice (maybe cumin, chili powder, garlic, salt, etc). Spread into the bottom of a 9"x13" dish. Layer shredded cheese on top.
In another bowl, mix remaining ingredients to form a cornbread topping. Spread cornbread mixture over bean mixture and smooth.
Bake until brown on top ... approx. 20 minutes.
Notes:
Feel free to serve with your favorite condiments ... more salsa, sour cream, or guacamole. You'll notice that the quantities in this recipe are not precise. :-) Sorry about that. This is one of those "kitchen sink" recipes where you just throw in whatever ingredients you have and it will turn out just fine, yet subtly different each time. I don't think I actually measured anything when I made it. I prefer to use dried black beans and properly soak and cook them first. I opted to use a Bob's Red Mill Cornbread mix (instead of doing that part from scratch) and baked it according to the package directions. The amount of cornbread (intended for a 8"x8" pan) seemed a bit too thick compared to the depth of the bean mixture. So if I go that route again, I will probably double the bean mixture ingredients and make two casseroles at the same time, and put half of the cornbread mixture on each.
Shannon says this casserole freezes well!
Peach Cobbler from Chloe Raum
Peach Cobbler
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Today at 12:59am
This is for Auntie Debbie, from the Nourishing Traditions cookbook by Sally Fallon.
Ingredients
grated rind of 1 lemon (or lime)
juice of 1-2 lemons (or limes)
8 ripe peaches
1 Tbsp. arrowroot (powdered)
2 Tbsp. rapadura (organic cane sugar)
3/4 cup crispy almonds*
3/4 cup arrowroot or bulgur flour
6 Tbsp. butter, softened
1/4 cup rapadura (organic cane sugar)
1/4 tsp. sea salt
1 tsp. vanilla extract
DirectionsPreheat oven to 350 degrees F.
Grate lemon rind and set aside in small bowl. Juice lemons and place in 2 qt mixing bowl. Peel skin and remove pits from peaches, cutting into bite-sized slices. Toss with lemon juice as you cut the peaches. Mix lemon rind, arrowroot, and rapadura together and then toss in with the peaches.
Spread peach mixture into a buttered 9"x13" pan.
Place almonds in food processor and process to a powder. Add arrowroot and pulse to mix. Add butter (cut into small pats), rapadura, sea salt, and vanilla; process until smooth. Crumble this mixture on top of the peaches.
Bake for 1 hour.
Serve with whipped sweet cream or vanilla ice cream.
Share
Today at 12:59am
This is for Auntie Debbie, from the Nourishing Traditions cookbook by Sally Fallon.
Ingredients
grated rind of 1 lemon (or lime)
juice of 1-2 lemons (or limes)
8 ripe peaches
1 Tbsp. arrowroot (powdered)
2 Tbsp. rapadura (organic cane sugar)
3/4 cup crispy almonds*
3/4 cup arrowroot or bulgur flour
6 Tbsp. butter, softened
1/4 cup rapadura (organic cane sugar)
1/4 tsp. sea salt
1 tsp. vanilla extract
DirectionsPreheat oven to 350 degrees F.
Grate lemon rind and set aside in small bowl. Juice lemons and place in 2 qt mixing bowl. Peel skin and remove pits from peaches, cutting into bite-sized slices. Toss with lemon juice as you cut the peaches. Mix lemon rind, arrowroot, and rapadura together and then toss in with the peaches.
Spread peach mixture into a buttered 9"x13" pan.
Place almonds in food processor and process to a powder. Add arrowroot and pulse to mix. Add butter (cut into small pats), rapadura, sea salt, and vanilla; process until smooth. Crumble this mixture on top of the peaches.
Bake for 1 hour.
Serve with whipped sweet cream or vanilla ice cream.
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