Potato Salad

 

From: Barbara Miller

Serves 12

7 or 8 large potatoes

5 hard boiled eggs

1 cup onion, chopped fine

1/2 cup celery, chopped fine

2 cups Miracle Whip

1/3 cup pickle juice

1/4 cup mustard

cumin

parsley

Thyme

chives

salad herbs

sand and pepper

Mrs. Lemon Dash Lemon pepper

Boil potatoes and cool just enough to handle. Dice into pieces. Dice three of the hard boiled eggs. Add the onion and celery to the potatoes. It is better to  mix everything while still warm as the flavors will blend better. Use the amount of spices you like. Mix with Miracle Whip and add other ingredients. Place in the refrigerator overnight or at least 4 - 6 hours. When mixed it should be moist as the potatoes absorb most of the dressing. Use the remaining eggs sliced for garnish on top. Sprinkle with paprika. 

Clam Chowder

Serves 8

3/4 cup butter

3/4 cup flour

1 quart half and half

2 tsp salt

1/2 tsp white pepper

1/2 cup chopped onion

2 cups potatoes, diced

1 cup celery, chopped

2 (7 ounce) cans minced clams

Place vegetables in a saucepan with a little salt. Barely cover with clam juice and a little water. Cook until just barely tender. Meanwhile, melt butter and add flour. Cook for 2 minutes. Pour in half and half all at ounce and whisk until blended. Bring to a boil and cook until thick. Add vegetables with their water and heat through. Salt and pepper to taste. 

Orange Julius

Serves 2

6 ounces orange juice concentrate

1 cup milk

1 cup water

1 egg or protein powder

3 Tbsp honey or to taste

1/2 tsp vanilla

Mix all ingredients in a blender. 

Chalupa

Serves 12

3 pound pork roast

1 pound pinto beans

2 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp ground cumin

1 tsp oregano

1 Tbsp salt

1 (4 ounce) can green chiles

Put roast in a large pot. Add the rest of the ingredients and cover with water. Bring to a boil then turn to low and simmer for 6 hours. Add water if needed. When done remove any bones and shred the meat. Cook for an hour or more without the lid. Serve with chips, lettuce, tomatoes, onions, avocado, olive, sour cream and salsa. 

Lasagna

From: Dee Barton 

Serves: 12

2 packages lasagna noodles

3 (12 ounce) cans tomato paste

1 pound ground beef

6 (15 ounce) cans tomato sauce

6 ounces pepperoni slices cut in half

1 large onion

2 bay leaves

2 tsp rosemary

2 tsp basil

1/2 tsp celery seed

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

1/4 cup parsley

2 tsp oregano

2 pounds mozzarella shredded

3 cups cottage cheese

2 eggs

1/4 tsp salt

2 Tbsp parmesan cheese

In a 6 quart pot brown ground beef and drain the fat. Add onions and sauté until onions are tender. Add all of the spices. Bring sauce to a boil and then turn to low and let simmer for about 5 hours uncovered. Spray a large 9x13 pan with non-stick spray. In a separate bowl combine cottage cheese, eggs, salt and parmesan cheese. Cover the bottom of the pan with a little sauce. Put a layer of noodles over the sauce. Add more sauce on top of the noodles then put some of the cottage cheese mixture on top of that, then sprinkle mozzarella cheese on the cottage mixture. Keep alternating the noodle, sauce, and cheese layers until all the noodles and sauce are used. Sprinkle more mozzarella cheese on top. Cover the pan with foil and tent it. Bake at 325 degrees for about an hour. 

Minestrone Soup

From: George and Isabel Cannon

Ingredients:

1 lb ground sausage or lean ground beef

2 cloves garlic, minced

2 large onions, chopped

2 to 3 carrots, chopped

2 celery stalks, chopped

2 (15 ounce) cans diced tomatoes

2 (8 ounce) cans tomato sauce

2 (10 ounce) cans beef broth

1/2 tsp dried basil

1 tsp oregano

1 Tbsp dried parsley

1/4 tsp sugar

salt and pepper to taste

Enough water to cover ingredients, about 1 quart

1 (15 ounce) can cut green beans with liquid

1 (15 ounce) can garbanzo beans, drained

1 handful macaroni (uncooked) 

Parmesan cheese for topping

Instructions:

Brown meat until no longer pink and drain fat. Add onions and garlic and sauté with meat until the onions are tender. Add remaining ingredients, except the canned beans and macaroni. Simmer for 3 to 6 hours. 30 minutes before serving add cans of beans and macaroni. Stir occasionally so macaroni doesn't stick. Top with Parmesan cheese when serving. 

Jamie’s Pistachio Cranberry Cookies with Orange Glaze

 

My good friend Jamie made these for our family and we were hooked! They are fun to make around Christmas time because of the red and green colors in the cookies, but they are really tasty all year round!

Jamie’s Pistachio Cranberry Cookies with Orange Glaze

1 package (8 ounces) cream cheese, softened

¾ cup butter, softened

1 cup sugar

2 tsp vanilla

2 ¼ cups flour

½ tsp baking soda

½ tsp salt

¾ cup pistachios, chopped

¾ cup craisins, chopped

 

Glaze

2 cups powdered sugar

1/2 tablespoon butter, melted

4 tablespoons orange juice

1 tablespoon orange zest

1/2 teaspoon vanilla extract

 

Preheat oven to 350 degrees. In a medium sized bowl mix flour, baking soda, and salt together, then set aside. In mixer beat cream cheese, butter, sugar and vanilla together until well blended. Add flour mixture to wet mixture about 1/3 of a cup at a time until all the flour has been incorporated. Add pistachios and craisins to the dough and mix just until it is incorporated through the dough. Put dough in the refrigerator for about 30 minutes. Use a cookie scoop about the size of a tablespoon to put dough onto a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Let the cookies cool. Make the glaze by whisking the glaze ingredients together until smooth. Put glaze in a Ziplock bag and cut one of the corners to form a piping bag and then pipe the glaze over the cookies.