The following salad is great on a buffet table or with grilled steaks or hamburgers.
MARINATED MUSHROOM SALAD
Place mushrooms in boiling, salted water to cover; simmer uncovered 5 minutes. Drain and cool. Mix together olive oil, lemon juice, garlic, pepper, coriander and mustard. Add mushrooms, onion and parsley. Salt to taste. Stir to blend. Cover and marinate at room temperature for at least 2 hours. If made ahead, chill and let come to room temperature before serving.
KAY'S STRAWBERRY BREAD
Preheat oven to 325 degrees. In large bowl, combine flour, sugar, cinnamon, baking soda and salt. Add oil and eggs and mix thoroughly. Drain strawberries if too juicy. Add strawberries, oil and beaten eggs to dry ingredients. Mix well and add nuts. Bake in 2 greased and floured loaf pans for 75 minutes. Remove from pans and cool.
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Why not Wing It! The most flavorful part of the chicken never tasted so good. Try 'em, you'll like 'em.
GINGER MARINATED WINGS
In a bowl, combine soy sauce, brown sugar, cornstarch, vinegar, ginger, and garlic. Arrange wings evenly in the bottom of a shallow dish and pour marinade evenly over top. Cover and chill 1-4 hours.
Remove wings from marinade. Arrange on broiler pan and set under broiler about 4 inches from heat source, or arrange on grill about 6 inches above medium glowing coals. Cook, turning and basting with marinade several times for 15-20 minutes (20-25 minutes if whole) or until done to your liking.
Like Peanut Butter and Jelly and Apple Pie and Ice Cream, Barbecue calls for Potato Salad! The following recipe will bring shouts of "Strike Up the Band!"
STAR SPANGLED RED POTATO SALAD
Cook potatoes in large pot of boiling salted water until tender. Drain; cool slightly. Combine potatoes, bell pepper and onion in large bowl. Whisk mayo and all remaining ingredients in medium bowl. Pour half of dressing over warm potato mixture; toss to coat. Let stand 1 hour. Toss potato salad with remaining dressing and serve. Serves 6 (Can be made 1 day ahead)
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VEGETABLE RICE SALAD
Cook rice according to package directions. Cool. Combine rice and vegies, tossing lightly. Combine mayonnaise, mustard and garlic dressing. Pour over rice-vegetable mixture. Toss lightly. Pack into a lightly oiled 6 Cup mold. Chill overnight. Unmold on lettuce lined platter. Garnish with tomato roses. Serves 8.
This is a great, easy Southern dish reminiscent of creole cooking.
Cook salt pork or bacon in dutch oven or large skillet until crisp. Remove and set aside. Cook and stir onion and peppers in fat until tender. Stir in tomatoes with liquid, salt and water. Stir in rice and reserved salt pork. Heat to boiling; reduce heat. Simmer 10 minutes. Place shrimp on top of rice and cover. Cook 15 minutes. Mix in shrimp, cover and let stand 5 minutes before serving. (Frozen cooked shrimp can be substituted. Rinse off ice crystals before using.
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People often say "there are only two of us now and it is difficult and costly to cook for two." Well, the following recipe is a low-cost, high-nutrition and easy to prepare dinner for two.
SAVORY SWISS STEAK WITH RICE
Cut beef in half. Combine flour, salt, pepper. Dredge steak in mixture. In medium skillet, cook steak in oil until brown. Drain fat. Stir into skillet -- onion, tomatoes, broth, worcestershire and Italian seasoning. Simmer covered over medium heat 35-40 minutes. Add carrots and celery and cook covered 5 minutes. Stir in zucchini, cook covered 5 more minutes or until meat and veggies are tender. Serve over rice. Makes 2 servings.
brown beef stew and onion in butter. add boiling water and seasonings. cook medium-low 1 hour. add potatoes and carrots (i add kitchen bouquet or granular beef flavoring at this point for richer color). cook about 1 more hour. if you want thicker broth, make roux and add.
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GRILLED PORK TENDERLOIN IN A MUSTARD, ROSEMARY & APPLE MARINADE
In a small bowl whisk together first 6 ingredients. Measure out 3 tablespoons for basting. Place tenderloins in shallow glass dish, and pour remaining marinade over them, turning to coat. Cover and marinade Meat for a minimum of 2 hours.
Prepare your grill. In a small bowl or jar with tight-fitting lid, combine shallots, wine, vinegar, salt, pepper and remaining 1-½ teaspoon mustard and 1 tablespoon olive oil. Whisk or shake to blend. Set aside. Grill tenderloins covered, turning several times and basting browned sides with marinade for about 15 minutes, thermostat inserted in center should register 150 degrees. Transfer to clean cutting board. Cut into ½ inch slices. Pour drippings from board into reserved Shallot Sauce. Arrange on plates and drizzle with sauce. Absolutely delicious!
This is another great dinner. Easy to prepare (can be done ahead of time), and good eating!
BEER HALL GOULASH
Heat oil in 4 qt. Casserole or stockpot. Add bacon and onions and cook over medium high until onions are tender. Reduce heat to very low. Sprinkle in paprikas and stir well. Add beef cubes. Raise heat to medium and cook until meat is browned on all sides. Stir in mushrooms and garlic. Dissolve tomato paste in stock and add to pot. Add salt, pepper and stir well. Bring to boil over high heat. Cover, and simmer over very low heat until tender, about 45 minutes. Serve with onion rings, horseradish, boiled potatoes and BEER. Serves 6-8.
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The following recipe is from my mom. I fix this often for dinner with a garden salad and fresh fruit. It is simple to prepare, healthy and mostly delicious.
Wash and cut zucchini in half. If using Yellow squash, just cut off crocked neck. Core inside squash, leaving outside intact. Soak in water with mint added. Mix next eight ingredients and stuff squash. Place in pot with rack. Cover with tomato juice. Cook on medium heat about 1-½ hours.
This is a favorite "company's coming" accompanying dish. I always get calls for the recipe after serving this.
LET US GIVE THANKS
Thanksgiving is the most traditional menu of the year for most American families. However creative we are in celebrating other occasions, family favorites and the dinner of choice for the Pilgrims is what graces our tables for this holiday. The following dressing recipe is a Thanksgiving tradition in our home. Besides the usual corn bread dressing, we also serve:
MIDDLE EASTERN RICE DRESSING
Saute lamb and onions in butter. Remove from skillet and brown pine nuts in same butter. Add rice and stir. Add to lamb mixture along with seasonings. Cool dressing and stuff turkey right before roasting. We stuff the neck of the bird with this dressing. Can also be prepared in separate casserole dish.
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LAVERNE'S BAKED STUFFED TOMATOES
Cook bacon until crisp. Drain. Reserve 2 Tablespoon drippings. Crumble bacon. Set aside. Cook onion in reserved drippings until tender. Stir in spinach. Cook covered until tender -- 3-5 minutes. Remove from heat and add sour cream, bacon, pepper sauce. Cut tops from tomatoes, remove center, leaving a shell. Salt shells and drain upside down.
Fill with spinach mixture. Bake 375 degrees for 20-25 minutes. Top with cheese and bake 2-3 minutes more until melted.
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