Broccoli Salad

Great summer time salad!

Ingredients:
1 large head broccoli, broken into small flowerettes
1 medium onion or about 1/2 cup chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup sugar
2 to 3 Tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)

Directions:
1. Cut bacon into bits and fry crisp.
2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).
3. Pour over broccoli and onions. Mix well.
4. Let stand at least 1 hour or more before serving.

Ramen Noodle Salad

Ingredients:

2 cups of shredded cabbage

1 cup of shreeded carrots or broccoli/ carrot mix

4 green onions, chopped

1 package ramen noodles (Oriental flavor)

2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles

Directions: 1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. 2. Combine cabbage, carrots and onions. 3. Break up noodles and add to vegetables. 4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Roasted Parsnips and Sweet Potatoes

This was my Thanksgiving sweet potato side this year. The taste of the roasted potatoes gave a nice contrast to the other sides more traditional to Thanksgiving. It would be a great side dish to pork tenderloin or grilled chicken.

Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 pounds parsnips, peeled and cut into 1-inch chunks
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley


Directions
Preheat oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper and then transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour; discard bay leaf. Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened, 7 to 8 minutes. Stir in pecans and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve. Add salt as needed.

Oven Baked Beans

• I made these for a get together we had over the weekend for the Arkansas vs LSU football game. I got lots of compliments on the flavor of these. I will definitely be making these again!

Serves 8

• 
  
• 8 bacon strips, diced
• 1/2 large onion, chopped
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 tablespoon and 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared mustard
• 4 (15 ounce) cans pork and beans (I used Bush's Original)

1. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender; drain. Stir in the brown sugar, ketchup, Worcestershire sauce and mustard until blended. Stir in pork and beans; heat through.
2. Transfer to a greased 3-cup baking dish. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and mixture reaches desired thickness.

Foil Wrapped Veggies

• 1 large sweet potato, thinly sliced
• 1 Vidalia onion, sliced 1/4 inch thick
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 1/2 teaspoon of Mrs. Dash seasoning
• Dash of salt
• Dash of olive oil

Directions
1. Preheat grill for high heat.
2. In a large bowl, combine the sweet potato, Vidalia onions, green beans, and seasoning. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
OR
Place in the oven at 425 degrees for 45 minutes, or until potatoes are tender.

Cinco de Mayo Slaw

Happy 5th of May, everyone. This is from my friend Kaye. I have to say this slaw recipe looks good for any time of year. Have a great one!

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tsp. sea salt
2 Tbsp. or more fresh squeezed lime juice
2 tsp. honey
2 green onions, chopped with tops
3 Tbsp. or more chopped cilantro
pinch of cayenne
* add more sea salt and white pepper if desired.

Combine all ingredients well. Serve immediately

Brown Sugar-Glazed Carrots

Here's a crowd pleasing veggie--

2	pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2	teaspoon salt, if desired
2/3	cup packed brown sugar
1/4	cup butter or margarine
1	teaspoon grated orange peel
1/2	teaspoon salt 1. Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender. 2. While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat. 3. Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Sweet Potato Fries- With a Kick

I loved the sweet and savory with this easy meal. It goes great with chicken or burgers. Enjoy!


1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

Directions

Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

Paula Deen's Scalloped Sweet Potatoes

I am not typically a fan of sweet potatoes at the holidays, but I have had some great ones lately. This is one of the recipes I have had. I made these on Thanksgiving for the Stauffer Family Thanksgiving. I will say they took longer to cook than the recipe said. Next time I make it I might boil the potatoes for a short while before making the casserole. I'll let you know how that works. Now, I will say even though they took longer to make- they were amazing! If you are going to make it for a smaller family (not a holiday meal) I would cut everything in half.

INGREDIENTS
3 T butter
3 large onions, thinly sliced
6 large sweet potatoes, very thinly slices (about 14 cups)
2 cups of shredded Asiago cheese
1 teaspoon of salt
2 cups of heavy whipping cream

In a large skillet, melt butter over medium heat. Add onions; cover, and cook, stirring occasionally, for 20 minutes, or until onions are very tender. Uncover, increase heat to medium-high and cook for 5 or 6 minutes, starring frequently, or until onions are caramel colored. Remove from heat, and set aside.

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with non-stick cooking spray.

Layer potato slices over bottom of baking dish to cover. Sprinkle evenly with 2 tablespoons cheese, 1/4 teaspoon salt, and 2 tablespoons of cream. Pour remaining 1 1/2 cups cream over top of layers. Sprinkle evenly with 1 1/2 cups of cheese and top with caramelized onions. Cover with aluminum foil, and bake for 1 hour to 1 hour and 10 minutes, or until potatoes are tender. Let stand for 10 minutes before serving.

Green Bean Bundles

A standard veggie, in a holiday dressing!


Ingredients
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.
3. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
4. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
5. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
6. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

*The website I found this on suggested letting the beans marinate for a while before baking.

Basmati Rice Pilaf with Apricots

Last night we had 4 different Indian dishes. I made the Daag Curry Recipe that was posted a few months ago, from Lee Anna Finney Darji, with chicken, potatoes, celery and carrots. It was almost like a stew. Another friend found this recipe on Food Network and brought this rice dish. It was fabulous! She had never had Indian food before, so this was all new-she even made her own garam masala, since it is a bit hard to find in Conway. You never would have known it was her first experience with Indian food- this dish was AMAZING! Everyone should try it sometime!

Ingredients
1/4 cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 1/4 teaspoons kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
1/4 cup toasted unsalted pistachios or cashews

Directions
Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.

Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.

Game Plan: Toast the nuts while the rice cooks.

Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.

Summer Vegetable Ratatouille

Summer is coming to an end, but the veggies are still fresh and abundant. This recipe is great for a crowd and delicious to boot!

INGREDIENTS
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 Roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste


DIRECTIONS

• Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  
• In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
• 
  Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
• 
  Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
• 
  Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
• 
  Remove the bay leaf and adjust seasoning.

True Grits

Okay, about a month ago I said I was going to post my book club books, along with recipes. Last month we read True Grit, by Arkansas author, Charles Portis. This was a book we went all out with for food. We had grits, pork shoulder, beans, fried potatoes, and even dirt cake (get it?). We feasted. I took grits. . . true grits. This is a recipe from Alton Brown on food network. They were fabulous (in my opinion). It would be great to serve for brunch, or even with a ham meal.

Ingredients

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Directions

1. Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil.


2. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been Incorporated, decrease the heat to low and cover.


3. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.


4. Cook for 20 to 25 minutes or until mixture is creamy.


5. Remove from the heat, add the pepper and butter, and whisk to combine.


6. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Carrot and Cabbage Salad

Tonight we are having an Indian feast. I am out of school now, so I am cooking tonight with a bit more ingredients than I have been the last five weeks. I have 10 to 15 recipes to post, so I will be working on those over the next few weeks. I am looking forward to a bit of summer and time with the girls. We will be sticking close to home, but spending time with friends and family. Can't get any better than that. Thanks again to Lee Anna for the wonderful recipes.

So, the menu tonight will be:

Soupy Chicken (posted previously)
Curry Potatoes and Sausage (posted previously)
Carrot and Cabbage Salad
Steamed Asparagus (with a bit of salt and butter)
Steamed Rice
Naan (a flat bread) (will be posted in the next couple of days)

Here is the recipe for Carrot and Cabbage Salad from Lee Anna Finney Darji

Ingredients

2 C shredded carrots
2 C thinly sliced cabbage
1 t chopped green Thai chilies
¼ t tumeric
¼ t salt
¼ t sugar
2 curry leaves (if you can’t find them, just leave them out or use 1 bay leaf)
½ t black mustard seeds
1 T vinegar
1 T chopped cilantro

Directions

In a non-stick frying pan, heat 1 T oil. Add the mustard seeds and curry leaves; once it starts popping, add the carrots, cabbage, and the rest of the ingredients. Cook about 1 minute. Remove from the heat and empty into a large bowl. Add the vinegar and chopped cilantro.

Sweet Potato Wedges

Summer is almost here! I am so excited, although we have had so much rain it has been hard to enjoy it to the fullest. Let me remind everyone that this a great time to be shopping for in season fruit at the grocery store. The prices are great and the tastes are better. We had grilled corn (4 for a dollar), grilled mango (3 for a dollar), and sweet potato wedges (typically cheap) with our burgers tonight. I saw the idea for sweet potato wedges on TV the other day and thought I would try them. I am always looking for easy healthy dishes. Give it a try-

Serves 4

Ingredients:

• 2 sweet potatoes
• Salt and Pepper
• Olive Oil

1. Slice sweet potatoes into long wedges (slice length-wise). I was able to get 8 to 10 out of one potato.

2. Pour about 2 teaspoons of olive oil on the potatoes until lightly coated

3. Salt and Pepper

4. Back at 350 degrees for about 20 minutes each side (or starting to brown)

This dish adds a bit of unexpected sweet to a meal. Each person only needs three to four wedges each.

Au Gratin Potatoes

Happy Mother's Day!

Most people would say getting a kitchen appliance for Mother's Day would be a big no-no, however when you ask for it, I think it is okay. I have been wanting a food processor for a while now, and after talking with my friend LeeAnna about hers, I was definitely envious. Clay was listening and got one from he and the girls for Mother's Day. The one Clay got for me has the regular processing blade, one for breads and cakes, one for shredding, and one for slicing. I was looking for things to "process." Clay thought it was funny! So, I made Au Gratin Potatoes. It took about one minute to slice the potatoes and another to blend the other ingredients. It was almost fun.

1 1/2 baking potatoes (about 3)
1 large onion
6 ounces of shredded cheese (1 1/2 cups)
1/2 tsp of salt
1/4 tsp of garlic (I used more)
1/4 cup of butter or margarine melted

Slice potatoes and then onion into thin slices. Place into a greased baking dish. Season Potatoes with salt and pepper . Alternate layers of potatoes, onions, and 1 cup of cheese. Top with reserved 1/2 cup of cheese.

Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake 15 minutes or until golden and potatoes are tender.

Joe's Grilled Corn on the Cob

My husband Joe loves to grill corn on the cob. He came up with this method a few years ago and it's a standard when we grill out in the summer time.

Ingredients:
Fresh Corn on the Cob
Aluminum Foil (Heavy duty works well)
Butter or Margarine
Garlic Salt
Garlic Pepper
Salt
Pepper

Shuck and clean the corn. Tear off about 18 inches of foil and lay on the counter. Place the corn at the end of the foil Place about 1 tablespoon of butter on the corn (be generous because this is the liquid that the corn will cook in...you won't actually eat all of it). Season with Garlic Salt, Garlic Pepper, Salt and Pepper (you also add any other flavorings that you like). Roll up the corn, butter, and seasoning. Fold the ends of the foil over onto the corn so that the butter doesn't leak out and make a mess. Place corn on a hot grill for 20 minutes (flip half-way through).

It will be delicious and it's hard to mess up!

I've also cooked the corn this way on my stove-top griddle and it works just as well.

ps- I'm not sure if it's clear in my instructions, but you put only ONE corn on the cob in a piece of foil. We generally grill one corn per person that we are serving.

Roasted Vegetables

I am not going to take credit for this one- and I think they put it in better words than I did. So, enjoy this recipe. I know I have. I did my vegetables at 400 degrees. I started with my harder veggies four about 40 minutes, then added the softer ones for about 20 additional minutes.

You can find this recipe and others at

www.webmd.com/food-recipes

How to Roast Vegetables

You might have had roasted vegetables at a restaurant or friend's house that seemed to be nearly as much oil as veggies. But roasted vegetables really don't need to be made with a lot of oil. Here are the four basic vegetable roasting steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil, and coat the foil with canola or olive oil cooking spray. Cut your vegetables into small chunks or hearty bite-sized pieces.
  
• Add vegetables in a single layer to the foil-lined pan and spray the top with cooking spray or drizzle with a bit of canola or olive oil (use no more than a teaspoon of oil for every cup of vegetables). If you use oil, toss the veggies about on the pan to coat as much of them with oil as possible.
• Sprinkle on any desired seasonings, such as rosemary or basil, parsley, marjoram, salt and pepper. Coat the tops of your veggies again with canola or olive oil cooking spray, if desired, especially if you didn't drizzle with oil in Step 2.
  
• Bake until veggies are lightly browned in areas, and tender. If your vegetables look like they are starting to dry out during the roasting period, drizzle some broth, apple juice, or low-fat Italian dressing or vinaigrette over the top. Different vegetables require different cooking times. Check your roasted vegetables after 25-30 minutes (this is probably the halfway point), turn them over with a spatula, then cook until they're tender and nicely browned around some of the edges (about 25-30 minutes more.)

How Long Should I Cook Roasted Vegetables?
Keep in mind that these lighter density vegetables have the fastest cooking times:

• Tomatoes
• Summer squash
• Eggplant

These can take as little as 20 minutes to roast at 350-375 degrees. But if you're baking them in a 400-degree oven along with medium and high density vegetables, just cut them in larger, thicker pieces and they will handle the higher temp and longer cooking time just fine.

These medium-density vegetables take a bit longer to cook:

• Onions
• Peppers
• Winter squash

These higher density vegetables, meanwhile, have the longest cooking times:

• Potatoes
• Carrots
• Beets
• Pumpkins

Medium- and high-density vegetables tend to roast better at 400 degrees and can take up to 60 minutes to cook.

Nana's Twice Baked Potatoes

Nana's Twice Baked Potatoes
Submitted by Jane Foster Stauffer and Tracie Stauffer Nutter

As a kid it was always a treat when Mom made Twice Baked Potatoes for us. It still is. This is also one of Joe's favorites. It's basic comfort food.

Mom remembers her Nana, Jamie Foster, making twice baked potatoes when she was growing up. She said it was always one of her and her brother's favorite dishes. Mom also remembers that as Nana's friends were getting older, she would often whip up these potatoes when they were not feeling well and deliver them to their houses. Nana would do this because this was economical and everyone likes a twice baked potato.

This is a great dish to serve anytime...just for yourself, or for company.

Ingredients:
5 lb bag of baking potatoes
1/2 cup of sour cream
1/2 - 1 stick of butter (depending on taste)
Salt to taste (be generous...very important!!)
Pepper to taste

Preheat oven to 400F.

Wash baking potatoes. Rub the outside of the potato with Crisco. Bake in oven for about 1 hour or until they are soft through the middle.

When potatoes are still warm, cut in half and scoop out the middle. Add butter to taste (don't be scimpy). Add 1/2 cup of sour cream. Add salt and pepper to taste. Beat with a hand mix until they are whipped. Spoon back into potato shells.

Add cheese to the top (or anything else you prefer) and bake at 350F in the oven for 20 to 30 mintues or until heated though.

Good recipe to make ahead and bake for the second time later. They can also be frozen.

Crock Pot Mac and Cheese

This is a recipe that my mom found. It is a crowd-pleaser, as well as a space saver. I have to watch how many things I have going into the over, range, etc. This really helps and is very tasty. This will be served tomorrow for our Easter lunch.

12 pkg of elbow macaroni cooked al dente
13 oz. can of evaporated milk
1 cup whole milk
1/4 cup of butter, melted
2 large eggs slightly beaten
4 cups grated sharp cheddar cheese divided
1/4-1/2 tsp salt, according to your taste preferences
1/8 tsp. white pepper (I use black)
1/4 cup grated Parmesan cheese

1. In a slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups of Cheddar cheese , salt and pepper.
2. Top with remaining Cheddar and Parmesan cheeses.
3. Cover. Cook on low 3 hours.