Easy Pineapple Salsa

Goes well with fish, seafood, pork, or chicken.

1 cup diced fresh pineapple
2 tablespoons minced red onion
2 teaspoons chopped cilantro (omitted)
2 tablespoons minced sweet red bell pepper
1 tablespoon lime juice
dash salt

Combine all ingredients. Cover and refrigerate until serving time.
Makes about 1 cup.

Nectarine Salsa

2 nectarines, pitted and chopped

1/4 medium red onion, finely chopped

1/4 cup balsamic vinegar

1 teaspoon white sugar

1/2 teaspoon dried cilantro (didn't use, we don't like cilantro)

1/2 teaspoon kosher salt (used coarse sea salt)

freshly ground black pepper to taste

In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.

In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

Balsamic-Rosemary Vinaigrette Marinade

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic cloves
1 tablespoon fresh rosemary leaves ( or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra virgin olive oil

Directions
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.

Aunt Pick’s Watergate Salad

12 oz cool whip
sm pkg mini marshmallows (bout ½ the bag) {just eyeball it, don’t want to end up with a marshmallow salad but want enough in there that ya know they’re there}
2 small boxes pistachio instant pudding
12-16 oz crushed pineapple (w/juice)
pecan halves
cherries

Mix first 4 ingredients together (add in some chopped up pecans if you want)
Pour into a serving bowl, top with cherry halves and pecan halves
Keep refrigerated until needed
Serve

Taco Soup

1 can each      pinto beans
                        ranch beans (kidney beans can be used instead)

                        Great Northern beans (optional)
                        whole corn (Private Selection Elote Street Corn)
                        diced tomatoes (fire roasted)
                        rotel tomatoes

Do not drain any of the canned beans, corn, or tomatoes
1 pkg Taco seasoning (Homemade Taco Seasoning - click here)
1 pkg ranch salad dressing mix (dry)
1-2lbs ground beef - browned and drained (1lb to taste more beans, 2lbs to taste more meat)
shredded cheese
sour cream
tortilla chips

Mix together first 8 ingredients in a large pot and allow to simmer until bubbly (crock pot on low works too)

Serve in a bowl with a sprinkle of shredded cheese and a dollop of sour cream (both to taste)
Eat with tortilla chips or a spoon.  Enjoy!!  

   

Tomato Basil Soup

2 (10 3/4 ounce) cans tomato soup
2 (10 3/4 ounce) cans whole milk (use soup cans)
1 (14 1/2 ounce) can diced tomatoes (fire roasted diced tomatoes)
1 cup heavy cream
1 teaspoon fresh basil (chopped finely) (1/2t Gourmet Garden™ Basil Herb Blend Stir-In Paste)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 cloves garlic – minced
1 small onion – diced

In a large pan, sauté onion and garlic till tender.
Combine soup and milk, adding milk slowly, stirring constantly to smooth out the lumps BEFORE you add the diced tomatoes, onion, garlic, basil, salt & pepper.
Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
Simmer slowly for at least 40 minutes

black text - original recipe

purple text - my substitutions

Chicken Salad

3lbs boneless skinless chicken breast
8 lg eggs
1c Hellman’s Mayonnaise
½c Kraft Buttermilk Ranch dressing
½T garlic powder
1T onion powder
1 sm white onion – chopped
1t sugar
 Old Bay Seasoning (to taste)

Boil chicken, eggs, and onion together until chicken is tender (about 1 hour)
Drain liquid (some onions may fall away)
Shred up chicken and mix with cut up eggs in a large container
Onions will need no further cutting
Stir remaining ingredients into chicken, eggs, and onions
Mixture should be creamy (if needed add more mayo/dressing until “ping” happens)
Serve with crackers or bread

Mom's Corn Chowder

¾ cups chopped onion
2 tablespoons butter or margarine
1 cup frozen hash brown potatoes
1 cup diced cooked ham
1 (10 ounce) package frozen corn (Green Giant Fire Roasted Corn)
1 cup cream style corn (entire can)
1 can cream of mushroom soup (undiluted)
2 ½ cups milk
Pepper
Parsley flakes
Sautée onions in butter until slightly tender. Combine onion, potatoes, ham, frozen corn, cream style corn, cream of mushroom soup and milk in crock pot.  Cover and cook on HIGH for 4 to 5 hours.  Salt and pepper to taste.  Garnish with parsley flakes
Serves 8
** I reduced the fresh onion amount by almost half since the corn mix already contained onions

Homemade Applesauce

4 baking apples, cored, peeled, and chopped

1 cup apple cider (or apple juice)
3 tablespoons brown sugar
A handful golden raisins
1 teaspoon ground cinnamon

Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt.  Place pot over medium-high heat and cook until tender, about 12 minutes.

Aunt Pick's Vegetable Salad

½c white vinegar
½c vegetable oil
1c sugar
1t salt
1t pepper
Bring to a boil, stirring frequently – set aside and let cool

1 can whole corn
1 can early English peas
1 can  French style green beans
1 jar pimento (smallest jar) (omitted)
Drain all juices from vegetables

2 stalks celery – chopped
1 medium green bell pepper – sliced thin (2 slices (1/4 in or thinner) - diced small)
2 slices (1/4 in or thinner) red bell pepper - diced small
1 slice orange bell (1/4 in or thinner) pepper - diced small
2 bunches green onion (white part only) - chopped (use entire onion)

Pour all vegetables into a large bowl and mix together.  Pour liquid over vegetables and mix again.  Add a small bit more sugar if needed to get a sweet tangy taste.
This tastes best when made at least one day before needed.

Black text is the original recipe

Kansas Cucumber Salad

Recipe from Rebecca Parker

1 c. mayonnaise or miracle whip
1/4 c. sugar
4 tsp. vinegar (apple cider vinegar)
1/2 tsp. dill weed  (1/4 c finely chopped fresh dill)
4 medium cucumbers, peeled and thinly sliced (2, seeded cut in quarters lengthwise and sliced thick)
4 Roma tomatoes, seeded and chopped
3 green onions, chopped (1 leek, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices)
1 t caraway seeds, crushed
1/4 t celery seeds

In a large fry pan over medium-high heat, warm 1 Tbs. olive oil. Add the dill and cook, stirring constantly, until fragrant, about 1 minute. Add the leek and cook, stirring occasionally, until the leek is tender, 4 to 5 minutes. Add in the caraway and celery seeds during the last few moments of cooking.
In a small bowl, combine mayonnaise, sugar, vinegar, dill and salt if desired. (dill is already in with the leeks, omitted salt)
Mix well.
In a large bowl toss together leeks, tomatoes, and cucumbers - add in the dressing and toss till everything is coated.
Cover and chill for at least 1 hour.

Grandma Simon’s Pickles

2 qts of thinly sliced and peeled cucumbers (two medium to large cucumbers)
1 onion thinly sliced (half a large onion)
2 T salt
Let stand 2 hrs or more

Drain well and add
1 C sugar (1/2 C - add more later if you feel it needs it)
Stir and fold over to dissolve sugar
Add ½ C white vinegar (1/4 C - add more later if you feel it needs it)

Let stand 30 minutes
Pour into to jars (or a tupperware container) and refrigerate
Will keep for months in jars.

Original recipe in black, my changes in purple 

Tomatoes & Cucumbers With Creamy Dressing

2 -2 1/2 large tomatoes, cut into thick slices (or cherry tomatoes cut in half)
1 large cucumber, cut into thick slices
1/2 cup light mayonnaise
1/4 cup milk
1 tablespoon finely chopped green onions
1 teaspoon white vinegar
1/2 teaspoon sugar
1 teaspoon chopped fresh basil
1/2-1 teaspoon chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

Arrange tomato & cucumber slices on a serving platter.

In a bowl, whisk together remaining ingredients to mix well. Pour over tomato & cucumber slices. Serves 4

Marinated Tomatoes & Cucumbers

3 tablespoons chopped fresh parsley leaves (do not use dried) (omitted)
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute Apple Cider vinegar or Rice Wine vinegar)
2 -3 green onions, chopped
4 -6 large tomatoes, each cut into 6 wedges
1-2 cucumbers peeled and sliced
Combine all ingredients, except tomatoes & cucumbers, in a large measuring cup or mixing bowl.
Whisk well.
Place tomatoes & cucumbers in a resealable plastic bag (tupperware container with lid) and pour marinade over.
Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Honey Steak Marinade

½  cup soy sauce
½  cup honey
2 tablespoons vinegar
1 tablespoon fresh ginger
2 cloves garlic, crushed
½ cup olive oil

Score steak by making crisscross cuts on the surface on both sides of the meat.
Mix ingredients for marinade and pour over steak.
Marinate for at least 45 minutes or overnight.
Grill as desired and slice on the diagonal.

Ketchup Two Ways

Tart & Spicy Ketchup Requires: 1 teaspoon salt 1/4 cup sugar 1 cup tomato sauce 1/4 cup vinegar 1/4 teaspoon ground cloves Directions: Combine. Yield: 1 1/2 cups ketchup

Sweet Ketchup Requires: 1/2 cup sugar 1 cup tomato sauce 2 tablespoons vinegar Directions:  Combine. Yield: 1 1/2 cups ketchup

I have only made the sweet ketchup - it's not thick like Heinz

Honey Mustard Salad Dressing

2/3 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons honey
1 teaspoon soy sauce
1 teaspoon lemon juice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon celery seed
Whisk together or use blender to mix all ingredients.
Allow flavors to blend in refrigerator.
Cover and keep chilled.

Marinade for Beef or Pork

Recipe from allrecipes.com

2 tablespoons ketchup
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

In a resealable plastic bag, mix ingredients for marinade. Seal bag and turn to coat; refrigerate 8 hours or overnight.

Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness