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| | From:  Genie· (Original Message) | Sent: 5/20/2008 3:46 AM |
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Reply
| | | From: Genie· | Sent: 5/21/2008 11:33 PM |
Traditional Potato Salad
2 1/2 to 3 pounds Idaho potatoes (5 large, or 8 to 9 medium)
8 hard-boiled eggs, peeled
1 medium onion, finely chopped (about1/2 cup)
3 dill pickle spears, chopped (about 2/3 cup)
1/2 cup mayonnaise
1/2 cup Miracle Whip salad dressing
3 tablespoons liquid from dill pickle jar
2 tablespoons prepared yellow mustard
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat. Reduce heat to medium high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes, but they’re still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing remaining ingredients.
Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg to a large mixing bowl. Add the onion and chopped pickles to the bowl.
In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, salt and pepper. Whisk well to combine; set aside.
Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
Makes 12 3/4-cup servings (about 9 cups of salad).
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Reply
| | | From: Genie· | Sent: 5/21/2008 11:35 PM |
Venetian Bacon and Bean Salad
6 slices bacon, cooked and coarsely chopped
1/2 (7-oz.) jar roasted red pepper, drained & coarsely chopped
3/4 cup cherry tomatoes, cut into quarters
1 lb. Swiss chard, trimmed and coarsely chopped (or 12 oz. fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 (15-oz.) can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside.
In large skillet heat olive oil over medium-high heat; add the Swiss chard and saute until almost limp (2-3 minutes).
Add garlic, saute 1 minute; add beans and stir to heat through.
Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat.
Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature.
Servings: 4 |
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Reply
| | | From: Genie· | Sent: 5/21/2008 11:36 PM |
| Wild Rice Salad
Water
1/2 pound uncooked wild rice (about 1 1/2 cups), rinsed
2 celery ribs, cut into 1/4-inch dice
2 small vine-ripened tomatoes, seeded and cut into 1/4-inch dice
1/2 carrot, cut into 1/4-inch dice
1/2 red onion, chopped fine
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup sliced almonds, toasted until golden
1/2 cup raisins
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic
Salt and pepper to taste
In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook over medium heat, uncovered, stirring occasionally, until tender, about 40 to 45 minutes. Drain rice and transfer to a bowl. Chill rice, covered, until cold, about 2 hours.
In a large bowl combine vegetables, almonds and raisins and toss with cold wild rice. In another bowl, whisk together balsamic vinegar, oil, garlic and salt and pepper. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.) Makes 6 servings. From Vicki Lee Boyajian Cafe
(From Gourmet, July 1996 issue) | |
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Reply
| | | From: Genie· | Sent: 5/21/2008 11:37 PM |
| Zesty Potato Salad
2 pounds red potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
3 bacon strips -- cooked and crumbled
4 hard-cooked eggs -- chopped
2 green onions -- sliced Peel potatoes; cook in boiling salted water for 20 minutes or until done. Drain and cool. Cut potatoes into cubes. In a large bowl, combine mayonnaise, sour cream, horseradish, salt and pepper; mix until smooth. Stir in potatoes, bacon, eggs and onions. Cover and chill up to 24 hours. Makes 6 servings | |
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| | | From: Genie· | Sent: 5/22/2008 2:52 AM |
Barbequed Chuck Roast
4 lb Round (7-bone chuck roast) Cut 2" thick
2 ts Meat tenderizer
3 ea Green onions, chopped
1 ea Garlic clove
1/4 ea Green Pepper (diced)
2 ea Stalks Celery, diced
1/2 ts Oregano
1/2 ts Rosemary
1 ds Cayenne
1 tb Worcestershire sauce
3/4 c Burgundy wine
3 tb Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne. Combine worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again. Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time. Brush frequently during cooking with any remaining marinade Source: Best Barbeque Recipes by Mildred Fischer | |
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| | | From: Genie· | Sent: 5/22/2008 2:53 AM |
Grilled Steak with Mustard Marinade
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons hot and sweet mustard
1 tablespoon ketchup
2 pounds boneless sirloin steaks, 1 inch thick
Combine oil, vinegar, wine, garlic, basil, mustard, ketchup in shallow bowl. Add steak. Marinate 1 hour, or refrigerate overnight. Grill steak on oiled grill rack, or broil on oiled broiler pan rack; 5 minutes per side for medium rare. | |
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| | | From: Genie· | Sent: 5/22/2008 2:53 AM |
Barbecued Onion Pot Roast
5 1/2 lb Blade or chuck beef roast (bone in)
2 Onions
1/3 c Red wine vinegar
1/4 c Dijon mustard
1/4 c Olive oil
1 tb Chopped fresh thyme OR
1/2 ts Dried thyme
2 Bay leaves, crumbled
1 Cloves garlic
1/4 ts Each pepper and hot pepper sauce
Place roast in bowl. In food processor, puree together onions, vinegar, mustard, oil, thyme, bay leaves, garlic, pepper and hot pepper sauce; pour over roast. Cover and marinate in refrigerator for 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. Reserving marinade, place roast on greased grill over high heat; cook, turning often, for 20 minutes or until browned. Turn off one burner; place roast over unlit burner. Increase heat to high on remaining burner; cover barbecue and cook roast, turning and basting occasionally with marinade, for 2 1/2 to 3 hours or until meat thermometer registers 160F for medium or until desired doneness. Transfer to platter and tent with foil; let stand for 10 minutes before slicing. Makes 10 servings. | |
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| | | From: Genie· | Sent: 5/22/2008 2:54 AM |
| Barbecued Oregano Sirloin Steak
1 lb Sirloin steak, 1 inch thick
2 ts Dried oregano (or 2 tbsp. chopped fresh)
2 ts Olive oil
1 ts Cracked black peppercorns
1/2 ts Coarse salt
Slash fat around steak at 1 inch intervals. Combine oregano, oil, pepper and salt; rub over both sides of steak. Place steak on greased grill over medium-high heat; cover and cook, turning once, for about 15 minutes for medium-rare or to desired doneness. Transfer to cutting board; tent with foil and let stand for 5 minutes before cutting into portions. Makes 4 servings. | | |
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| | | From: Genie· | Sent: 5/22/2008 2:55 AM |
Grilled Tequila Beef Steaks
4 New York strip steaks (each 8 to 10 oz., cut 1 to 1 1/2 inches thick), fat trimmed
1/2 c Tequila
2 tb Olive oil
1 tb Pepper, freshly ground
2 ts Lemon peel, grated
1 Garlic clove, pressed or minced
Salt
With a damp paper towel, wipe steaks; put meat in a 1-gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbeque at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer to plates; season to taste with salt. | |
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| | | From: Genie· | Sent: 5/22/2008 2:57 AM |
| Barbecued Salmon with Sun-dried Tomatoes
2 lb Boneless, skinless salmon fillet
2 tb Olive oil
2 tb Lemon juice
2 tb Chopped fresh herbs (dill, tarragon, mint, thyme)
Salt and freshly ground pepper SUN-DRIED TOMATO, OLIVE AND GARLIC SALSA:
1/2 c Sun-dried tomatoes
1/2 c Chopped black olives
2 cl Garlic
1 tb Chopped fresh basil
2 tb Olive oil
1 tb Balsamic vinegar
Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salts, pepper and remaining oil. Enclose with foil. Place on grill and close lid. Grill for 8 to 12 minutes or until white juices just begin to appear. To prepare salsa, chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in olive oil and balsamic vinegar. Makes about 3/4 cups. Remove salmon from grill, unwrap, slide onto serving platter and serve with salsa. | | |
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