Aunt Shirley's Potato Salad

6 medium boiled potatoes, peeled and chopped

6-9 hard boiled eggs, peeled and chopped

6 green onions, sliced thin

1/2 c finely chopped celery

6 sweet OR dill pickles, chopped

2 cups mayonnaise

2-3 T sugar

pepper & seasoning salt

1/2 - 3/4 cup juice from pickles

Mix last 4 ingredients together. Use enough pickle juice to make mayonnaise tangy and the consistency of thick hand lotion. Use enough sugar to sweeten the tang. Mix the dressing with everything except the eggs. Potatoes will soak up some of the dressing, so allow a little extra to keep the salad from being dry. Add eggs last so they stay in good shape. Refrigerate 8 to 24 hours before serving.

Sauerkraut with Beef or Pork

1-2 lbs boneless beef (any cut you like), OR pork boneless country-style spare ribs

1 quart sauerkraut

2-3 large potatoes, peeled & sliced

In large kettle place the beef or pork in the bottom. Pour sauerkraut, including any juice, on top. Place potatoes on top of the sauerkraut. Add a little water if the sauerkraut is dry. Cover with lid and cook on medium stove-top heat until potatoes are done. Takes about an hour.

(Thanks for sharing the recipe, Shirley!)

Roasted Yellow Pepper Sauce

2 lg yellow bell peppers

1/2 c chopped green onions

1/4 c vinegar

2 T olive oil

2 T lemon juice

2 t ground cumin

2 t ground aji amarillo or hot paprika

1 t ground turmeric

1/2 t salt

1/2 t black pepper

2 cloves of garlic, minced

Cut peppers in half and clean out. Place skin side up on foil-lined baking sheet. Flatten the peppers. Broil 15 minutes until blackened. Place the peppers in a ziploc bag, seal and let stand 15 minutes. Peel the skin off and chop the peppers. Place all ingredients in a blender and puree until smooth.

Great sauce to serve with meat and/or potatoes. Especially good with anticuchos!

Anticuchos (Peruvian Beef Kebabs)

1 1/2 lbs boneless sirloin steak, trimmed & cut into 1/2" pieces

Marinade:

3 T red wine vinegar

2 t ground aji amarillo or hot paprika

1 t salt

1 t ground black pepper

1/2 t ground cumin

1/2 t ground turmeric

Combine all ingredients and toss well with beef pieces. Cover and chill 3 hours.

Fiery Rub:

1 t ground aji amarillo or hot paprika

1 t salt

1/2 t ground black pepper

1/4 t ground turmeric

3 T chopped fresh flat-leaf parsley

Remove beef from bowl, discarding marinade liquid. Thread beef onto 6 10" skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes, turning once. Serve with Roast Yellow Pepper Sauce.

Spaghetti Pie

6 oz spaghetti noodles

2 T butter

1/3 c grated parmesan cheese

2 eggs, beaten

1 cup cottage cheese

1 lb ground beef or chicken sausage

1/2 c onion, chopped

1 cup tomatoes, cut up

6 oz can tomato paste

1 t sugar

1 t dried oregano

1/2 t garlic salt

1/2 c mozzarella cheese, shredded

Cook the spaghetti noodles and drain well. Stir butter, p. cheese, and eggs into the noodles. Pour mixture into a 10" pie crust and form to bottom and sides. Spread cottage cheese over the bottom of the crust.

Cook the ground beef or chicken sausage and onion until meat is browned. Drain off any liquid. Stir in tomatoes (including any liquid), tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.

Pour meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle M. Cheese on top and bake 5 more minutes. Makes 6 servings.

Hot Salsa

12-14 medium to large tomatoes, quartered (about 10 cups)

2 large onions, chopped (about 2 cups)

2 large bell peppers, chopped (any color; I use one yellow & one red)

6 jalapeno peppers, minced (about 2/3 cup)

6 cloves garlic, minced

1/4 cup sugar

1 cup vinegar

3-4 T salt

1 T pepper

1 cup finely chopped cilantro (optional)

Cook one hour at a soft boil, stirring frequently. Refrigerate and use fresh, or seal in jars and process in hot water bath for 30 minutes.

Fruit and Nut Bread

1 c dried apricots, chopped

1 c dates, pitted & chopped

1/2 c boiling water

1 orange

1/4 c evaporated cane juice

1 egg

1 t vanilla

2 T canola oil

2 c whole wheat pastry flour

1 t baking soda

1/4 t salt

1 c chopped pecans (or other nuts)

Cover apricots and dates with boiling water and set aside. Grate orange rind and reserve. Cut orange into pieces, discard seeds, and process in blender until smooth. Add rind and pureed orange to the apricots and dates. Stir in sugar, egg, vanilla, and oil. Stir together the flours, soda, and salt. Add to fruit, stirring just until combined. Fold in pecans.

Divide batter into 2 greased 8x4" loaf pans, or 4-5 smaller loaf pans. Bake at 350 degrees for 35 minutes (check smaller loaf pans after 25 minutes) or until a toothpick comes out clean.

Note: Other dried fruit can be used, as desired. Just keep the amounts equal to the 2 cups.

Chicken & Rice Bake

1 can cream of mushroom soup

1 cup water

3/4 cup uncooked regular long-grain rice

1/4 t paprika

1/4 t pepper

4 skinless boneless chicken breast halves

In a 2-qt shallow baking dish, mix soup, water, rice, paprika & pepper. Place chicken pieces on rice mixture. Sprinkle with additional paprika & pepper, if desired. Cover. Bake at 375 degrees for 45 minutes or until done. Serves 4.

Becky's Chicken and Dressing Casserole

Cook a chicken and debone. Make dressing. Make gravy. Layer the dressing and pieces of chicken. Pour gravy over all and bake at 350 degrees for one hour.

Dressing:

1/2 cup minced onion

1 cup chopped celery

1/2 cup butter

1 t salt

1/4 t pepper

3/4 t sage

1/2 t thyme

5-6 c soft bread crumbs

Saute onion and celery in butter. Stir in all other seasonings. Add bread and toss.

Gravy:

1/2 c butter

1/2 c flour

2 c chicken broth (or 2 chicken bouillon cubes and 2 c water)

1 t salt (omit if using bouillon)

1/8 t pepper

1/2 t poultry seasoning

1 c whole milk or evaporated milk

Melt butter over medium heat. Stir in flour and cook until bubbly. Add chicken brother, salt, pepper, p. seasoning, and milk. Stir until smooth and thick.

Mexicali Meat Loaf

1 large onion, finely chopped

1 large carrot, grated

4 cloves minced garlic

1 T olive oil

2 eggs

3/4 c crushed soda crackers, dry bread crumbs, or oatmeal

1/2 c mild to medium salsa

1/2 t nutmeg

1/2 t salt

1/4 t pepper

1 lb lean ground beef

1 lb ground turkey or chicken

In skillet cook onion, carrot & garlic in oil until vegetables are tender, but not brown. In large bowl beat eggs; add crackers, salsa, nutmeg, salt and pepper. Stir in cooked vegetables. Add raw meats and mix well.

Place mixture in a loaf pan or casserole dish. Bake at 350 degrees 1 1/4 hr to 1 1/2 hrs. Serve with additional salsa.

Applesauce Muffins

1/2 c soft butter

1 c sugar

1 egg

1 1/2 t vanilla

2 c flour (or 1 1/2 c flour and 2/3 c oatmeal)

1/2 t cloves

1 t allspice

1 1/2 t cinnamon

1 t soda

1 c applesauce (or any other fruit sauce)

Cream butter, sugar, egg and vanilla. Add remaining ingredients, and mix thoroughly. Spoon into greased tins -- about 1/2 full.

Bake at 400 degrees 12-15 minutes. Sprinkle with powdered sugar, if desired. Makes 2 dozen.

Turkey Tetrazzini

2/3 cup skim milk

1/2 recipe Cream of Mushroom Soup (or one can)

1 16 oz. jar Alfredo sauce

3 1/2 - 4 cups chopped cooked turkey, or chicken

12 - 16 oz. thin spaghetti

1 pkg frozen petite peas, thawed

1 8 oz. pkg sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/4 tsp. paprika

Cook spaghetti noodles. Whisk together soup and milk, then whisk in Alfredo sauce. Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese. Pour into a lightly greased 10x15 baking dish. Sprinkle remaining Parmesan and paprika over the top. Bake, covered, at 375˚ for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Crock-pot Honey-Ginger Lentils

3 cups lentils (about one bag)

6 cups tomato-less vegetable stock (or water)

1 can garbanzo beans (drained and rinsed)

1 cup grated carrots

2 tsp salt

2 tsp mustard

1/2 tsp ground ginger

1/4 cup soy sauce

2/3 cup honey

2 bay leaves

Rinse and drain the lentils and place in the crock-pot. Add the rest of the ingredients and mix well. Cover and cook on low for 6-8 hours or on high for 3-5 hours.

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter

2 TBSP extra virgin olive oil

1/4 cup whole wheat flour

1 tsp salt

8 oz (about 12) mushrooms, chopped

1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt. Add mushrooms and cook for 1 minute, just until softened. Add milk and stir continually until thickened.

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot. Mix well until all the oats are coated. Crack lid open and cook on low for 3-4 hours, stirring occasionally. Cool and store in airtight container.

(Note: I doubled the recipe in my 4-quart crock pot, and it took an extra hour of cooking time.)

Green Smoothies

1-2 cups plain yogurt or cottage cheese

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:

*can of pineapple with juice, frozen mango chunks, banana

*cored, quartered apple, 2 bananas

*strawberries (fresh or frozen), banana

Stove-top Chuck Roast

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Crock-pot Marinated Beef

1 1/2 to 3 lbs beef (steak, roast, whatever cut you have)

1 large onion, sliced

1/3 cup water

4 oz can chopped green chilies

2 T vinegar

1 t garlic powder

1/2 t sugar

1/2 t salt

1/8 t pepper

Put the meat in the crock-pot. Top with sliced onion. Mix the rest of the ingredients, stirring well. Pour over the meat and onions. Cover and cook on low 7-8 hours. Cut meat into serving-size pieces. Serve with potatoes or rice, using the liquid as a gravy.

Cheeseburger Soup

1 lb ground beef

1 cup chopped onion

1 cup shredded carrots

1 t dried basil

1 t dried parsley

4 T butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup flour

2 cups shredded cheddar cheese

1 1/2 cups milk

Melt 1 T butter over medium heat. Add vegetables and beef and cook until the meat is browned. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, up to 1/2 hour.

Melt 3 T butter and stir in flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese and continue to simmer a few minutes.

Enjoy! I usually make a double batch -- one doesn't last long enough!