Stuffed Celery

Ingredients:

  • 1 block cream cheese
  • 3/4 cup mayonnaise
  • 1/8 cup horseradish sauce
  • 1 bunch of celery

Directions:

  1. Combine everything except the celery in a stand mixer.
  2. Beat until well combined and fluffy.
  3. Clean and cut celery into 2-3 inch pieces.
  4. Using a knife, stuff the celery with the mixture.
  5. Sprinkle with paprika if desired.
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Pickled Beets 2

Ingredients:

  • 2 large cans sliced beets
  • 2 large white onions, sliced
  • 4 cups apple cider vinegar
  • 4 cups water
  • 2 cups sugar
  • 2 tablespoons kosher salt
  • 4 tablespoons pickling spice
  • 4 teaspoons black peppercorns
  • 2 teaspoons whole cloves
  • 4 tablespoons minced garlic

Directions:

  1. Drain the beets, discarding the liquid.
  2. Slice the onion in thin strips.
  3. Combine the rest of the ingredients in a large pan to make a pickling liquid.
  4. Boil then reduce to a simmer for about 5 minutes.
  5. Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
  6. Drain the pickling liquid, discarding solids.
  7. Layer the beets and onions starting with beets and ending with onions.  Pack slightly.
  8. Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
  9. Let jars sit until they are cool.
  10. Screw on the lid and store in the refrigerator.

Source:  Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/

Au Gratin Potatoes

Ingredients:

  • 4 potatoes, sliced on a mandolin
  • 2 onions, sliced into rings
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounce bag of cheddar cheese
  • salt and pepper to taste

Directions:

  1. Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
  2. In a greased baking dish layer potatoes and onions, beginning with potatoes.
  3. In a skillet, melt the butter.
  4. Add the flour and whisk together.
  5. Let brown slightly to cook out the flour.
  6. Add milk and let thicken slightly.
  7. Add cheese, salt and pepper and stir well.
  8. Pour cheese sauce over the potatoes.
  9. Bake at 375 for 1.5 hours.

Source:  http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

Hungarian Parsley Stuffing

Ingredients:

  • 1 large loaf sliced white bread
  • 1 onion
  • 6 ribs of celery with leaves
  • 2-3 bunches of flat leaf parsley
  • 1 1/2 sticks of butter
  • 1 cup of cold water
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Cut the bread into cubes and place in a large mixing bowl.
  2. Finely chop the parsley.
  3. Add to the bread.
  4. Dice the onion and saute in butter until translucent.
  5. Dice the celery and add to the onions.
  6. Add the water to the celery and onions.
  7. Add the salt and pepper to the bread and parsley.
  8. Add the eggs, onion and celery to the bread and parsley.
  9. Mix well using your hands.
  10. Pack the stuffing into your bird, making sure to pack tightly.
  11. Cook until the meat is done.

Source:  Elek family recipe

Better Than Potato Salad

Ingredients:

  • 4 cups cooked rice
  • 2 cups cooked macaroni
  • 4 hard boiled eggs, chopped
  • 1/4 cup onions, minced
  • 1/2 cup carrot, finely chopped
  • 1 1/2 cup Miracle Whip
  • 3 tablespoons yellow mustard
  • Lightly salt to taste
  • 1/4 cup sugar
  • 2 tablespoon vinegar

Directions:

  1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
  2. In a separate bowl combine dressing ingredients until smooth.
  3. Pour the dressing over the macaroni and rice mixture.
  4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Pogach

Ingredients:

  • 1 batch of your favorite white bread dough (or frozen dough)
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Make a batch of your favorite bread dough, let proof the first time and punch down.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Take 1/3 to 1/2 the bread dough and stretch if out in an oblong shape on a baking sheet.
  6. Spread about 1/3 of the cabbage on one half of the dough.
  7. Fold the dough over to cover the cabbage.
  8. Dock with a fork.
  9. Bake according to the bread recipe, reducing the time (the recipe linked above would be 18-19 minutes at 400).
  10. Cool completely.

Pickled Veggies

Ingredients:

  • 1 cauliflower, broken into florets
  • 1/2 pound carrots, cut into pieces
  • 1/2 pound green beans, cleaned and halved
  • 1 medium onion, sliced
  • 1 head garlic, broken into cloves
  • 4 cups white vinegar
  • 4 cups water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons pickling spices
  • 2 tablespoons peppercorns

Directions:

  1. Clean and cut all vegetables and set aside.
  2. In a large pot, boil 6, 1 pint canning jars and rings.
  3. In another pot, combine the garlic, vinegar, water, salt, sugar and spices and bring to a boil.
  4. Pack the vegetables into the jars layering as desired.
  5. Pour brine into the jars, tapping them gently to remove air bubbles.
  6. Cover with a lid and screw on the ring.
  7. Let cool and then refrigerate about a week before eating.

Source: My kitchen

Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, grated

 

Directions:

  1. Preheat the oven to 450.
  2. Put the cauliflower florets in a large oven safe pan.
  3. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  4. Bake for 20 minutes, stirring occasionally to ensure even roasting.
  5. Remove from the oven and sprinkle with the cheese.

Source: My kitchen

Kathryn’s Loaded Potato Salad

Ingredients:

  • 2 pounds russet potatoes
  • 3/4 cup sour cream
  • 3/4 cup french onion chip dip
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese, divided
  • 1 bunch of green onions
  • 1/2 pound bacon, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper

Directions:

  1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
  2. Drain the potatoes and chill.
  3. Fry the bacon until crisp and chop into small pieces.
  4. Chop the onions and set aside.
  5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
  6. Pour the dressing over the potatoes.
  7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen