July 17, 2011

Southwestern Salad

1 can(15 oz) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 lg. tomato, chopped
1 medium ripe avocado, chopped
1 bottle(8oz) Catalina salad dressing, divided
2 cups( 8oz) shredded cheddar cheese
1 medium head lettuce, torn into bite size pieces
4 cups corn chips

       In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss.
Serve with remaining dressing.
8-10 servings

Calico Potato Salad

1/2 cup olive oil
1/4 cup vinegar
1 tbsp. sugar
1-1/2 tsp. chili powder
1 tsp. salt
dash of hot pepper sauce

4 large red potatoes ( 2 lbs. )
peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives
6 eggs, boiled, peeled and diced

In a small bowl, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers, diced eggs and olives in a salad bowl.
  Add dressing; toss lightly. Cover and chill until ready to eat.
serves 10-12

Spicy Jack Mac n Cheese with Broccoli

Makes: 8 servings.

2 cups (8 oz) dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz) shredded sharp cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese
1 can (12 fl. oz) Carnation Evaporated Milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 tbsp. bread crumbs
1 cup cooked ham, cut up in bite size chunks
few dashes of Tabasco sauce.

  Preheat oven to 350F*. Lightly butter 1-1/2 quart casserole dish.

   Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

   Combine cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, ham, evaporated milk, 1/4 cup Parmesan cheese and pepper in large bowl. Pour into prepared casserole dish.

    Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with aluminum foil.

    Bake covered for 20 minutes. Removed foil; bake for additional 10 minutes until lightly browned.


Italian Sausage Stromboli

1 pkg. (1/4 oz) active dry yeast
1 tsp. sugar
1 C. warm water (115 degrees)
1/4 C. olive oil
1/4 tsp. salt, divided
2-1/2 to 3 Cups. all purpose flour
3/4 lb. hot pork sausage
1 med. onion, chopped
1 can(8 oz) tomato sauce
1/2 C. chopped green pepper
1 garlic clove, minced
1-1/2 tsp. Italian seasoning
1 C.(8 oz) sour cream
3 Tbsp. whipped chive and onion cream cheese
1 C. ( 4oz) shredded cheddar cheese
1 C. (4 oz) shredded mozzarella cheese
1 egg white, lightly beaten
Fennel seed
Dash pepper

     In a mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes, add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.
     Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
     Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down. On a large greased baking sheet, roll dough into an 18 in. x 12 in. oval.
    Spread sausage mixture lengthwise down the center.

    Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

    Brush top with egg white; sprinkle with fennel seed. Bake at 400F*. for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing.
makes 12 servings.

Super Spaghetti Casserole

1 lb. ground chuck
1 lb. hot sausage
1 Lg. onion, chopped
1 med. green pepper, chopped
1 can(14-1/2 oz) diced tomatoes, undrained
1 C. water
2 Tbsp. chili powder
1 pkg. (10 oz) frozen corn, thawed
1 pkg. (10 oz) frozen peas, thawed
1 can (4 oz) mushroom stems and pieces, drained
1 pkg.(12 oz) spaghetti, cooked and drained
2 C. (8 oz) shredded cheddar cheese, divided
Salt and Pepper to taste.

  In a large skillet, cook beef and sausage, onion and green pepper over medium heat until meat is no longer pink. Drain. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper.
  Stir in spaghetti.

  Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of cheese; repeat layers.
Bake, uncovered, at 350F*. for 20 minutes or until heated through.

12 servings.

German Potato Salad

1/2 lb. sliced bacon
1 C. thinly sliced celery
1 C. chopped onion
1 C. sugar
2 Tbsp. all purpose flour
1 C. cider vinegar
1/2 C. water
1 tsp. salt
3/4 tsp. ground mustard
5 lbs. unpeeled red potatoes, cooked and sliced
2 carrots, shredded
2 tbsp. chopped fresh parsley

   In a skillet, cook bacon until crisp. drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender.
   Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
   In a large bowl, combine the potatoes, carrots and parsley; pour the sauce over and stir gently to coat. season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon.
Serve warm. 14-16 servings.

Bean & Sausage Casserole

1-1/2 lb. hot pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
1 can ( 31 oz) pork and beans
1 can(16 oz) kidney beans, rinsed and drained
1 can(15-1/2) great northern beans, rinsed and drained
1 can(15 oz) black eyed peas, rinsed and drained
1 can(15 oz) pinto beans, rinsed and drained
1 can(15 oz) garbanzo beans
1 can(15 oz) chickpeas, rinsed and drained
1-1/2 C. ketchup
3/4 C. packed brown sugar
2 tsp.ground mustard

      In a skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper and onion; saute until tender.
      Drain. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 in. baking dish.
   Cover and bake at 325F*. for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
makes 12-14 servings.