Potato Soup

Red text - not used by me but part of the original recipe
Purple text - my changes
Black text - the part of the recipe I actually left alone *grin*

2 1/2 pounds baby red potatoes, cut into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 cup cooked ham, diced
1 medium onion, diced
1/4 bunch celery, diced
2 leeks, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
8 cups milk
32 oz low sodium chicken broth (instead of the water and bouillion)
4 cups water 
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt (1/2t sea salt)
Salt-Free Tony Chachere's
Mrs Dash Table Blend
Mrs Dash Garlic & Herb
Trader Joe's 21 Seasoning Salute
1 teaspoon black pepper (or more)
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley 
1 cup whipping cream

***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

In large pot, boil potatoes in water 10 minutes. Drain and set aside.
(In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.)
Add onion and celery to bacon pan (3T melted butter instead of bacon grease) over medium-high heat until (celery) leeks & onions are tender, about 5 minutes. To the large soup pot, add milk, (water, bouillon) chicken broth, Salt-Free Tony Chachere's, Mrs Dash Table Blend, Mrs Dash Garlic & Herb, Trader Joe's 21 Seasoning Salute (all to taste), salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in (parsley), potatoes, ham, and cream. Garnish with cheese, (bacon bits), green onions or all three. Serve hot!

Summer Corn Salad

2 cups whole kernel corn (fresh, canned or frozen. Fresh is best though.)
1 medium tomato, seeded and diced or several cherry tomatoes diced
1-2 green onions, chopped
1/4 cup mayonnaise (lite is fine)
1/4 cup chopped fresh basil or to taste. (I love fresh basil so I use a lot. )
salt and pepper to taste optional

Sam's Club Cool and Crisp Broccoli Salad

4 cup(s) broccoli or broccolini
1/4 cup(s) red onion, finely chopped
2 Tbsp. Splenda® No Calorie Sweetener, Granulated
2 Tbsp. cider vinegar
2 Tbsp. light mayonnaise
2 Tbsp. sunflower seeds, roasted and salted
3 Tbsp. seedless raisins

Discard broccoli stems and cut into florets.
Set aside.
Place remaining ingredients in a medium mixing bowl.
Mix well.
Add broccoli florets or broccolini.
Toss until coated.
Chill until ready to serve.

Sam's Club

Trader Joe's Spicy Roasted Corn & Feta Salad

1 Tbsp TJ's Unsalted Butter
1/2 cup diced TJ's Red Onion
1 package TJ's Frozen Roasted Corn
1/2 package Pastures of Eden Feta (green & yellow bag)
1/4 cup chopped TJ's Organic Cilantro
1/4 tsp TJ's Red Cayenne Pepper
2 TJ's Limes
TJ's Pepper, to taste

Melt butter in a large frying pan.
Saute diced onion for 2-3 minutes until it softens.
Add frozen corn and heat 6-7 minutes, until warm.
Chop half of the package of feta into small crumbles, it should be about 1 cup.
Add feta, cilantro, cayenne pepper and the juice of two limes, to the corn and stir.
Add pepper to taste.
Serve warm.Serves: 5 - 6
Cooking Time: 12 - 15 Minutes

Nectarine, Cucumber, and Corn Salad

2 tablespoon(s) olive oil
1 tablespoon(s) white wine vinegar
Kosher salt
Pepper
2 ripe nectarines or peaches, sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 small Kirby cucumber
1/2 cup(s) fresh corn kernels
1/2 cup(s) roughly chopped fresh basil

In a medium bowl, whisk together the vinegar, oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.
Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over chicken or serve separately as a salad .

From Women's Day

Berry Tossed Salad with Creamy Raspberry Dressing

Berry Tossed Salad:
1 package (10 ounces) ready-to-serve salad greens*
1 cup sliced fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds**

Creamy Raspberry Dressing:
1/2 cup mayonnaise
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon 2% milk
2-1/2 teaspoons poppy seeds**
2-1/2 teaspoons seedless raspberry jam

In a large salad bowl, combine the greens, strawberries, kiwi, onion,
feta cheese and almonds.
In a small bowl, whisk the dressing ingredients. Drizzle desired
amount over salad and toss to coat. Refrigerate any leftover
Recipe from Taste of Home

*I used plain ol' iceberg lettuce since I'm allergic to the other types
**skipped the almonds and poppy seeds only because I didn't have any available

Zesty Italian Cannellini Salad

1/2 cup zesty Italian salad dressing (1/4 cup)
1 15-oz can cannellini beans; rinsed (navy beans)
1 small red bell pepper; seeded (1T finely chopped)
1 green onion diced
1/4 cup fresh basil leaves; thinly sliced
2 tablespoons pitted kalamata olives; chopped (omitted)
1/4 cup Grated Parmesan cheese (optional)

Combine  ingredients in medium bowl; mix well. Refrigerate.
Make at least one hour ahead to allow it to marinate a bit

Neece's Cucumber-Tomato Salad

1 large cucumber, peeled and sliced
12 cherry tomatoes, quartered and seeded
6oz plain yogurt
1 Tbs. fresh lemon juice
1/2 a small yellow onion, minced
3 Tbs. chopped fresh dill (1 T dried)
1 tsp. caraway seeds, crushed
1 tsp. salt
1/4 tsp. black pepper

Cut the cucumber slices in half. Mix together the yogurt, lemon juice, onions, dill, caraway seeds, salt and pepper. Stir to combine.  Add in the cucumbers and tomatoes, carefully mix until coated.  Cover and refrigerate at least two hours.

**based this off of WIlliams-Sonoma's Cucumber-Dill Soup recipe (also in my Recipe Box)

Williams-Sonoma Cucumber-Dill Soup

A chilled soup is a great beginning for a picnic. For foolproof transport, select a container with a tight-fitting lid that permits easy serving. Fill with the soup, cap tightly, place upright in an ice chest, and secure in place with bags of ice or cool packs. To serve, pour the soup into widemouthed glasses or cups so that guests can sip it.

Ingredients:
3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 Tbs. fresh lemon juice
3 green onions, including tender green portions, chopped
3 Tbs. chopped fresh dill
1 garlic clove, chopped
1 tsp. caraway seeds, crushed
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 cup vegetable stock or reduced-sodium vegetable broth
2 Tbs. fruity extra-virgin olive oil
Directions:
Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.

In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)

Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6.

Williams-Sonoma Mostly Not Potato Salad

In this play on the traditional French potato salad, the potato takes the backseat while vegetables and tofu shine. Tangy vinaigrette, fresh dill and caramelized leeks pack a flavorful punch, and celery and cucumber lend crisp texture.

Ingredients:
4 small red-skinned potatoes, quartered
6 oz. green beans, trimmed and cut into 1-inch pieces
2 Tbs. whole-grain mustard (2-3 T Dijonnaise)
2 Tbs. red wine vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. natural cane sugar or agave nectar (1 t honey)
1/4 tsp. fine-grain sea salt, plus more, to taste
1/4 cup finely chopped fresh dill (1 T dry)
1 small leek, white and light green portions, halved lengthwise
  and cut crosswise into 1/4-inch slices
6 celery stalks, trimmed and diced (omitted, didn't have it on hand)
1 Kirby cucumber, seeded and cut into small dice
6 oz. extra-firm tofu, cut into small cubes (omitted, didn't have it on hand)
1 Tbs. chopped fresh chives
Directions:
Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still intact, about 10 minutes. During the last 30 seconds of cooking, add the green beans to the pot. Drain the potatoes and green beans and set aside.

Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, 1 Tbs. of the olive oil, the sugar and the 1/4 tsp. salt. Adjust the seasoning as desired and set aside.

In a large fry pan over medium-high heat, warm the remaining 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 golden and slightly crispy, 4 to 5 minutes. Season with salt.

In a large bowl, gently toss together the potatoes, green beans, celery, cucumber, tofu, chives and half of the leek mixture with about two-thirds of the dressing. Adjust the seasoning as desired. Transfer the potato mixture to a platter, and top with the remaining leek mixture and a drizzle of the remaining dressing. Serve chilled or at room temperature. Serve 4 to 6.

William-Sonoma Artichoke and White Bean Salad

For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven.
For the dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, thinly sliced
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
1 tsp. ground fennel seeds
Salt and freshly ground pepper, to taste
1 package frozen quartered artichoke hearts,
 thawed
2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 Tbs. chopped fresh oregano
Directions:
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.

Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.

In class it was made as follows:
For the dressing:
1 cup Artichoke & Lemon Pasta Sauce
1/4 tsp oregano
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
2 Tbs extra virgin olive oil
1/2 a bunch parsley, chopped
Salt and freshly ground pepper, to taste

2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 plum tomatoes, diced
1 seedless cucumber, diced

Directions:
To make the dressing, in a small bowl, whisk together the first six ingredients. Season with salt and pepper. 

In a large bowl, combine the vegetables. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl. Serves 8.

Molasses Marinade

Recipe courtesy Jamie Deen

3 tablespoons molasses (Brer Rabbit syrup)
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard (Dijonaise)
1 tablespoon low sodium soy sauce
3 tablespoons olive oil
3 cloves garlic, chopped (pressed, everything dumped in)
2 tablespoons chopped fresh rosemary (1 t dried)
1 (2 pound) flank steak, trimmed of excess fat (chuck steak)
Directions
Whisk together the molasses, vinegar, mustard, soy sauce, olive oil, garlic, and rosemary in a 2 cups measuring cup. Pour the marinade into a 1-gallon size ziploc bag. Add the flank steak and turn to coat with the marinade. Place in the refrigerator for 4 hours (or at least 1 hour if time is limited). Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.

Heat a cast iron grill pan or outdoor gas grill over medium high heat. Remove steak from the marinade letting excess drip off. Season the steak well with salt and pepper. Grill steak on each side for 5 to 6 minutes, a total of 12 minutes. Let rest for 10 minutes before slicing across the grain.

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley (omitted)
1 jalepeno pepper, seeded and chopped (ommited)
4-1/2 tsp minced fresh cilantro (ommited)
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1-1/2 tsp Salt-Free Tony Chachere's Cajun Seasoning
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips (ommited)

In a small bowl, combine the first seven (4) ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin, Tony Chachere's, and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.  (tastes even better the next day!)

Herbed Pepper Rub

2 tablespoons black pepper, cracked (2-3 teaspoons ground black pepper)

2 tablespoons Parmesan cheese, grated

2 teaspoons dried basil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1/4 teaspoon garlic powder (1/2 t)

1/4 teaspoon onion powder

1/4 teaspoon salt

Pat pork dry with paper towel. 

In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. 

Place roast in a shallow pan and roast in a 350 degrees F. oven for 20 minutes per pound, until internal temperature on a thermometer reads 145 degrees F. 

Remove roast from oven; let rest about 10 minutes before slicing to serve. 

Fresh Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) (4 regular cucumbers sliced 1/4 inch)

1-cup sliced onions
1-cup sliced green peppers (red and orange)

1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
1-tsp dill seed
1-clove garlic chopped

Mix cucumbers, onions, peppers and salt; set aside

Put vinegar, sugar, garlic, dill seed, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers (didn't like the flavor the orange peppers were adding so I picked them out)

Put in jars and store in refrigerator
Will keep up to 2 months

Makes two 1-quart jars

Garlic-Fennel Rub

A slight anise flavor from the fennel seeds stands out in this spice combination. Servings: Makes about 4 teaspoons rub
Ingredients
1t black pepper
½t cayenne (omitted)
½t smoked paprika 
½t celery seed, crushed
¼t thyme, crushed
¼t ground cumin
1t onion powder
2 cloves garlic, minced (1.5t garlic powder)

Use a mortar and pestle to crush the celery seed and thyme
In a small bowl, stir together black pepper, cayenne pepper, celery seeds, fennel seeds, thyme, cumin, and garlic.
To use, rub mixture evenly onto chicken.
Makes about 4 teaspoons rub (enough for 1-1/2 pounds chicken).
I baked the chicken immediately but am willing to bet the flavors would have been even better had the chicken been covered and put in the fridge for a few hours.

Leftover Turkey Soup

1 turkey carcass (drumsticks and quarters)
4 qts. Water (enough water to cover)
1 c. turkey gravy (1/4c)
2 c. stuffing (1c)
1 c. chopped onion (1 bunch green onions chopped)
1 bay leaf (few dashes of poultry seasoning instead)
3 carrots (omitted)
2 stalks celery (omitted)
1 tsp. dried parsley (omitted)
1 tsp. dried basil (1/2t Beer Can Chicken seasoning mix)
2 whole cloves (omitted)
Salt and pepper to taste
1 c. thin noodles, cooked (omitted)
1-2 c. turkey meat (all the dark meat from the turkey)

Place turkey carcass, water, seasonings, stuffing, gravy and vegetables in
large kettle. Bring to boil, reduce heat, and simmer, covered, one hour.
Remove carcass from broth and pick all meat from bones. Strain the soup,
cut up the carrots and celery. Return broth and vegetables, meat and
noodles to kettle and heat to serving temperature. Makes about 4 quarts.

Place drumsticks, quarters, seasonings, stuffing, gravy, and onions in a large pot. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface of the stock. Remove the bones from the broth and pick all meat from bones. Strain the soup. Return broth and meat back to the pot and heat for serving.

Homemade Ground Beef and Vegetable Soup

Ingredients:
1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies (14.5 oz)
1 small can tomato sauce (8oz)
1 can beef broth (low sodium, 12oz*)
1 can chicken broth (low sodium, 8oz*)
2 cups of water (12oz*)
2 cans whole new potatoes (drained and cut into bite size pieces) (omitted)
1 bag mixed vegetables (16oz frozen vegetable soup mix)
1/2-1 teaspoon Italian seasoning
1 teaspoon chili powder (omitted)
1/4 -1/2 teaspoon red pepper flakes (optional) (omitted)
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Tex-Joy Steak seasoning
Tony Chachere's Cajun seasoning
salt and pepper to taste (didn't use regular salt at all)
1 cup elbow macaroni (omitted)

Instructions:

Brown ground beef and chopped onion, drain off grease.

In a large soup pot to beef and onions add flour and stir well until well incorporarted. Add other ingredients except for the macaroni and cook on medium heat for 20-25 minutes. Add 1 cup elbow macaroni and cook for 10 minutes. You can, of course adjust the seasoning to whatever suits your taste.  Keep in mind as the red pepper flakes sit they get hotter.

Serve piping hot with cornbread or crackers.

* I used the can from the tomato sauce for the broth and water measurements - add more of whatever as you see fit

Pork Tenderloin Marinade

2 (3/4-1 lb.) pork tenderloins
For the marinade:
1 cup olive oil
2 Tbs. Worcestershire sauce
2 Tbs. soy sauce
1 Tbs. ground ginger
1 clove garlic, finely chopped
2 Tbs. Dijon mustard
2 Tbs. ketchup
2 Tbs. brown sugar
I cut all the marinade ingredient amounts in half and had more then enough 

Directions
Combine marinade ingredients in a large bowl. Mix until well-blended. Add the meat, cover, and marinate in the refrigerator eight to 12 hours, or overnight. Turn occasionally.
Preheat oven to 350ºF. Carefully transfer the meat and marinade to a baking dish and cook about 35 minutes, or until a meat thermometer registers 160ºF. When done, the marinade should form a nice glaze. Slice and serve immediately.

Wannabe Greek Salad

This is the recipe I started with:
Greek Salad
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon dill weed
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese

Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

---------------------------------------

Since Anthony is not a raw onion/pepper or feta cheese fan, I cut the onion/pepper smaller and used less, the feta cheese was omitted. Olives were omitted because I don’t like them.  Anthony loves cucumbers and cherry tomatoes so they were made the stars of the salad.
I'm sure I will change something else, but what we ended up with so far is this:

Wannabe Greek Salad
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1 teaspoon dill weed
Salt and freshly ground black pepper
25 cherry tomatoes, cut in half, seeded
2 medium cucumbers, peeled, seeded, chopped
1 half inch slice of yellow onion, diced (didn’t have a red onion to use)
1/2 bell pepper, seeded, diced

Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Combine the tomatoes, cucumber, onion, and bell pepper in a bowl. Toss with dressing. Refrigerate for 1 hour, toss, refrigerate 1 hour, toss and serve.

Homemade Steak Sauce

Ingredients:
1 cup ketchup
1/2 cup onion, coarsely chopped
1 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoons prepared mustard

Preparation:
Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally.
Cool. Strain to remove onion and garlic. 

Store in refrigerator. Makes approx 2.5 cups of sauce

*I took the strained out onion and garlic - sauteed them in some butter and topped my steak with them

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 Tabletop 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