Mayo Dressing
1c Mayonnaise
1/4 c Sugar
2 tsp vinegar
Mix well and refrigerate for half hour. Pour over salad before serving.
Sloppy Joes
1 can Pork-n-Beans
1 lb Hamburger
1/4 c Catsup
1 Tbsp Mustard
Brown ground beef in skillet and drain. combine ingrediants and simmer 30 min.
Bierocks (pronounced Beer rocks)
1-2 heads of cabbage
3-4 lbs of Hamburger
salt & peppers for taste
diced or green onions
1 can mushrooms
Additional tools:
Knife,butter,grease
Extra flour
Cookie sheets
You precook the ingredients and then let them cool. Either Before or During or After Mix up Your favorite sweet bread mix and after the dough has risen, roll out. Before you put the cabbage mixture on the dough make sure your other ingredients are drained well. You are going to spoon out approx. 1/4 cup of cabbage mix on a cut piece of bread dough and bring the four corners of the square to the center and pinch shut all the edges. Then place on a greased cookie sheet let rise a second time and bake at 350 until bread is light brown then remove and brush with butter. each Bierock should be approx. 6 to 8 inches square or oblong.
Bread Dough for Bierock
4 Cups Milk (warm)
1 Pkg or 1 Tbsp Yeast
7 cups Flour
1 cup Instant Mashed Potato Flakes
1/2 tsp Salt
3/4 cup Sugar
3/4 cup Shortening (soft)
First: Mix in a medium bowl put Milk. Instant Potatoes, Salt, 1 cup of Flour and Yeast. Let set 4 to 5 min. In another bowl combine Sugar, Shortening, and 6 cups Flower. Add soft paste to powdered, then add Flour to make it workable. Set in a worm place to let rise the first time until doubled. Then roll out about 1/4 inch to 1/2 inch thick. Cut into 5x5 squares. Add Bierock filling and bring corners to the middle and pinch all seams. Place on greased cookie sheet. Let rise 2nd time. Cook at 350-375 for approximately 30-45 minutes. After brown, take out of oven and butter.
Hash Browns
4 large potatoes, peeled
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Boil potatoes with water about 20 minutes. Refrigerator to cool. Heat butter in a large skillet. Shred potatoes, add salt and pepper and cook until golden brown.
Peach Lemonade
2 peaches peeled and cubed
4 C water
1 C sugar
3/4 C Fresh Lemon Juice
Preparation
Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible. Stir in the lemon juice, and serve in tall glasses over ice. Serves 4.
Grilled Portabella-Mushrooms
6 Portobello mushroom caps
3 ounces vegetable broth
2 limes -- juiced
1 clove garlic -- minced
1 small shallot -- minced
1 sprig rosemary -- chopped
1 teaspoon fresh parsley -- chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemary, and parsley Marinate Mushrooms at least one hour in the mixture grill or broil over high heat 4 minutes caps up. Turn and season the mushrooms with pepper, Miso, vinegar,water mixture. Broil till soft.
Pasta Primavera
1 pound or so of vegetable pasta (or any other kind...the vegetable penne is beautiful)
Veggies, about 1 cup each:
broccoli florets (I cut them REALLY small)
sliced zucchini
sliced fresh mushrooms
fresh vine-ripened tomatoes sliced in triangles
Plus:
1/2 cup sliced fresh carrots
10 or so black olives, sliced
2-4 green onions, chopped
1 cup vegetable broth
2 tsp Italian seasoning (or 1 tsp each of oregano and basil)
2-4 cloves garlic crushed, pressed, smashed
1 or 2 dried peppers sliced small, or 1/2 tsp crushed red peppers
salt and pepper to taste
Boil water for pasta. Start the steamer. Steam the broccoli and carrots for about 3 minutes until BRIGHT green. Put pasta into boiling water. Add zucchini to the steaming veggies, steam for 2 more minutes. Add mushrooms (not tomatoes). Take steaming veggies off heat and let the steam out. Put the tomatoes in. You\'re going to heat them, not cook them. They retain that wonderful fresh flavor that way. Add the olives too.
Drain the pasta then in that pot, saute the garlic and onion in some of the broth. Add the spices. Stir until well mixed. Turn the heat down so the \"sauce\" is simmering. You\'re going to reduce this by half to concentrate the flavors. Take off the heat. Add the pasta and the veggies back in the pot and toss to coat. This is not a \"saucy\" pasta. It\'s very light and
flavorful. Serve with a nice crusty bread or a fresh salad.
Rice and Veggies Stir Fry
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 green onion (including tops)
1 cucumber
3 gloves of garlic (minced)
2 tablespoon Soy Sauce
1 teaspoon Honey
1/4 teaspoon ginger
2 cup of cooked rice (any kind, brown, white, basitmi)
Saute all veggies together in skillet (water, or 2 teaspoon of olive oil) until tender. Add soy sauce, honey and ginger then add rice.
Oriental Green Beans
1 LB green beans, trimmed
1 ½ cups water
1 tbsp. vegetable oil
¼ cup vegetable broth or water
2 tablespoons soy sauce or tamari
1 tbsp. sugar
3 cloves garlic, minced
Heat the water in a wok or large saucepan. Carefully add the beans and steam until tender but crisp, about 8 minutes. Drain and set aside. In a small bowl, combine the broth or water, soy sauce or tamari, stirring dissolve the sugar. Wipe the excess water from the wok or saucepan, add the oil and heat over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the beans and sauce, and cook for 2 minutes, stirring often.
Serves 4 to 6 Preparation time: 20 minutes.
Mushroom-Articoke Pasta
8 ozs. slices mushrooms
2 cans artichoke hearts sliced
Hand full of baby carrots sliced
Margarine
garlic powder
Cooked pasta, rinsed and drained. Saute veggies in a little margarine,(Fleshmans fat free works fine and tastes great). Sprinkle with garlic powder mixing well. serve over hot pasta, I use angle hair.
Marinated Ranch Broiled Chicken
4 boneless, skinless chicken breasts
1 pkg.dry buttermilk Ranch dressing mix
4 tbsp. olive oil
2 tbsp. red wine vinegar
Combine the dressing mix, oil and vinegar in a large, resealable bag and mix together. Add chicken to bag, seal and shake to coat. Refrigerate to marinate at least 1 hour, or overnight if possible. Preheat oven to Broil. Remove chicken from bag and discard remaining marinade. Broil for 15 min or until chicken is done.
Stromboli
1 can Pillsbury Pizza Crust
1/4 c. Pizza sauce
1/2 lb. thinly sliced ham
1 c. shredded mozzarella cheese
1/4 c. chopped green and/or red pepper, if desired
1/4 tsp. dried Italian seasoning
Unroll dough;place on greased cookie sheet. Press dough into a 12 x 8 inch rectangle. Spread sauce evenly on dough. Top with ham, cheese, peppers and Italian seasoning. Fold long sides of dough over filling; pinch to seal. Pinch short sides to seal. Bake at 400 degrees for 15-20 minutes or until golden brown.
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