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/

Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

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

Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks 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
  • 1 tablespoon salt
  • 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

Hearty Bacon Potato Chowder

Ingredients:

  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained

Directions:

  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Bacon and Cheese Stuffed Chicken Breasts

Ingredients:

  • 2 good sized chicken breasts
  • 1 sleeve of Ritz crackers
  • 3/4 cup of Italian Blend shredded cheese
  • 1 medium onion
  • 1/2 pound bacon
  • 2 tablespoons spicy brown mustard
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper

Directions:

  1. In a skillet, cook the bacon until crispy.
  2. Drain on a paper towel and reserve the rendered fat.
  3. In the same skillet, brown the onions.
  4. Drain off the excess fat and set aside.
  5. Meanwhile, in a flat bowl, crush the crackers and season with Italian seasoning and pepper.
  6. In another bowl, combine the mustard and the egg and set aside.
  7. In yet another bowl, combine the bacon, cheese and onion.
  8. Cut a pocket in each chicken breast and stuff with the bacon mixture.
  9. Dip in the egg and then dredge in the crackers.
  10. In a 400 degree oven, bake the chicken 30-40 minutes or until an instant read thermometer reads 165 degrees.

Source:  My kitchen

Asian Pineapple and Shrimp Salad

Ingredients:

  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil

Directions:

  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen

 

Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen