1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green chilies
1 package Schillings taco seasoning
lettuce
tomato
Fritos
Catalina salad dressing
Brown ground beef and onions, drain fat. Stir in beans, green chilies and taco seasoning mix, according to directions on the back of the package.
Serve ingredients individually, for “make your own salads” or combine in a large bowl.
1 bag romaine lettuce
1 bag baby spinach
2 c shredded Monterey Jack cheese
2 Granny Smith apples, chopped and dipped in lemon juice (to prevent browning)
1 bag craisins
1 c cashews
cooked, cubed chicken (optional)
Dressing:
1/2 c sugar
1/3 c lemon juice
2 tsp minced onion
1 – 3 tsp Dijon mustard
pinch of salt
2/3 c olive oil
1 Tbsp poppy seeds
Combine salad ingredients, adding cashews last. Wisk together dressing ingredients; pour over salad.
This is one of our all-time favorite desserts to eat after a morning of picking blueberries at the cabin.
4 c fresh blueberries, divided
1/2 c sugar
1/2 c firmly packed brown sugar
3 1/2 T flour
1 T lemon juice
1 T butter
1/4 tsp salt
1 8-inch baked pastry shell or graham cracker crust
In a medium saucepan, combine 2 c blueberries with the sugars, flour, butter, lemon juice and salt. Cook and stir over low heat until mixture comes to a boil.
Simmer 5 minutes or until thickened, stirring occasionally. Cool, Stir in remaining 2 c blueberries. Turn into baked pie shell. Chill thoroughly. Serve with vanilla ice cream.
My version is based on about 20 different variations, and is different every time I make it, too. I use assorted combinations of the following:
1 baguette or ciabatta
Newman’s Own Olive Oil & Vinegar dressing
thinly sliced tomato
thinly sliced cucumber
thinly sliced red onion
pitted Calamata olives
sliced provolone, crumbled feta or smoked gouda cheese
sliced hard-boiled egg
sliced roasted bell pepper
capers
quartered artichoke hearts
fresh basil &/or oregano leaves
spinach leaves
hard salami &/or sliced smoked turkey (optional)
anchovies or tuna (optional)
Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired. Drizzle dressing on both sides of bread. Layer ingredients on the bottom half of bread, cover with the top half. Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.
Slice and serve.
1/2 (16 oz) package fettuccini
1/2 c diced red onion
3/4 c diced celery
1/2 c diced green pepper
1 lb imitation crab meat
1 c mayo
1/3 c Italian dressing
1 T lemon juice
1/2 tsp celery seed
1/4 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
Cook pasta according to package directions; rinse; drain. In large bowl, combine pasta, onion, celery, green pepper and crab meat. In small bowl, combine remaining ingredients. Toss into pasta mixture until thoroughly combined. Refrigerate, covered, several hours or overnight.
This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.
1 tsp salt
2 1/2 c water
1 c cornmeal
1 c chopped onions
1 – 2 cloves minced garlic
1/2 tsp ground fennel seeds
2 T olive oil
1/2 c grated Parmesan cheese
1 egg
1/4 c milk
1 c herbed bread crumbs
Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower heat and simmer, stirring frequently, until polenta tastes done.
Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes. Remove the cooked polenta from heat. Stir in the onion mixture and grated cheese. Add salt to taste.
Pour polenta into an oiled 10 inch pie pan. Spread evenly with rubber spatula. Refrigerate for at least 30 minutes. The polenta will thicken as it cools.
Preheat the oven to 375.
In large bowl, whisk egg until foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. Cut the cooled polenta into wedges.
One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture. Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.
Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.
My kids love to make this jam – it’s a very easy, foolproof recipe.
5 c finely chopped rhubarb
4 c sugar
1 3 oz package jello (strawberry or raspberry)
Combine rhubarb and sugar, let sit for an hour. Turn on stove, heat to boiling, stirring often. Let cook for 5- 10 minutes. Remove from heat, stir in jello until well combined. Pour into jars and allow to cool. Store in the refrigerator or freezer.
These were my favorite cookies when I was growing up. I don’t know if it was the actual cookie or the name that I liked best - probably both.
1 c sugar
2 c Crisco
2 egg yolks
12 c molasses
5 1/2 c flour
2 tsp cream of tartar
4 tsp baking soda
2 tsp salt
1 T cinnamon
1 T ginger
1 c sour milk
~~~~
1 1/2 c sugar
1/2 tsp white vinegar
1/2 c water
18 large marshmallows
2 egg whites
1 1/2 c powdered sugar
1 tsp vanilla extract
Cream 1 c sugar and Crisco. Stir in yolks and molasses. Combine the dry ingredients, stir them, and the sour milk, into the molasses mixture. Cover and refrigerate for 30 minutes.
On lightly floured surface, roll dough and cut out 1/2 inch thick cookies with a floured (empty and cleaned) Spam can. Place one inch apart on an ungreased baking sheet, and bake in a preheated 350 oven for 8 – 10 minutes, until lightly browned. Remove to cooling racks.
Combine 1 1/2 c sugar, vinegar, water and marhmallows. mix well and place over a pot of simmering water. When the marshmallows have melted, stir in the egg whites. Remove from heat and beat w electric mixer for 6 minutes. Stir in the vanilla and powdered sugar until well blended. Frost cooled cookies.
2/3 c light mayo
1/3 c nonfat plain yogurt
3 c cubed cooked chicken
3 c cooked wild rice
1/3 c sliced scallions
1 (8 oz) can sliced water chestnuts, drained
1/2 tsp salt
1/8 tsp pepper
1 c seedless red grapes, halved
1 c sliced or slivered almonds
In large bowl, combine chicken, wild rice, scallions, water chestnuts, salt and pepper and grapes. Blend mayo and yogurt together, stir into mixture until blended. Refrigerate, covered, a few hours. Stir in (or sprinkle on top) the almonds just before serving.
1 c flour
1/4 c salt
2 Tbsp cream of tartar
1 envelope Kool-Aid, any flavor
1 c. water
1 Tbsp vegetable oil
In medium saucepan, mix flour, salt, cream of tartar and Kool-Aid. Stir in water and oil. Stir over medium heat for 3 – 5 minutes or until mixture forms a ball in center of pan. Remove to a floured surface. Knead one minute. Store in plastic bag or airtight container in refrigerator.
