Hot German Potato Salad 3.1

This is my version of the Hot German Potato Salad III, found on allrecipes.com. :)

(4 servings... or 2, if you're making a meal of it)

• 6 small red potatoes
• 8 slices of bacon
• 1/2 to 1 c. chopped onions
• 2 tsp. all-purpose flour
• 2 tsp. white sugar
• 3/4 tsp. salt
• lots of ground black pepper (1/2 tsp?)
• 1/4 c. water
• almost 2 Tbl. distilled white (or apple cider) vinegar

1. Boil large pot of salted water and cook potatoes until tender but still firm. *If you cut up the potatoes to the size you want to eat them, they cook faster: 10-15 min. Drain and cool.
2. Cook bacon in a skillet. Drain, crumble and set aside. Reserve drippings in the pan.
3. Saute onions in bacon drippings.
4. Whisk together flour, sugar, salt and pepper. Add to the onions; cook and stir until bubbly. Remove from heat.
5. Stir in water and vinegar and return to heat; bring to a boil, stirring constantly. Boil and stir for 1 min.
6. Carefully stir bacon and potatoes into mixture.
7. Eat with your mom.
   

Hot Buttered Rum

from "Alice Bay Cookbook"

• 2 lbs brown sugar
• 2 lbs butter
• 1/2 gallon vanilla ice cream
• Rum
• Nutmeg

Cream butter and sugar together. Blend in ice cream and store in freezer until ready to use.

To serve, put 2 heaping teaspoons of batter into a mug. Add a shot of rum. Fill cup with hot water and sprinkle with freshly grated nutmeg. Drink up!

Rosemary Sea Salt Bread

Ingredients

• 1 Tablespoon Dry Yeast
• 1 Tablespoon Sugar
• 1 Cup Warm Water (105°F - 115°F)
• 2 Cups White Flour
• 1 Teaspoon Sea Salt (Plus Extra For Sprinkling)
• 3 Tablespoons Fresh Chopped Rosemary
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter

Special Hardware

• Baking Stone
• Peel (Wooden Paddle)

Oven Temperature

450°F

Steps

• Place yeast, sugar, and water in large bowl and allow it to become bubbly.
• After mixture has become bubbly, mix in 2 cups of flour, salt, and 2 Tablespoons of rosemary.
• Knead dough for about 10 minutes, or until it becomes smooth and elastic. Add additional flour if necessary.
• Oil a bowl, place dough ball in bowl, and cover with a towel.
• Place bowl in a warm place and let the dough rise for one hour, or until it has doubled in size.
• After the dough has risen, punch it down and divide it in half.
• Let the dough rest for 5 to 10 minutes.
• Working on a floured surface, shape the dough into two oval loaves.
• Melt the butter and brush it over the surface of the loaves.
• Sprinkle the remaining rosemary on top of the loaves of bread.
• To taste, sprinkle additional sea salt on the loaves of bread.
• Transfer the loaves of bread to the peel, and then on to the stone in the oven.
• Bake each loaf for 20 - 25 minutes, or until lightly browned.

from nuxx.net

Oven-Roasted Veggies

Oven 375*

• 6 small-med red potatoes, cut into slices
• 8 medium-sized carrots cut into small pieces
• 1 onion, chopped
• asparagus
  
• 1/4 c. olive oil or butter
• 1+ tsp each dried basil & dried oregano
• 1 Tbl lemon juice
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp black pepper

Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Pairs well with Raspberry Vinegar Chicken Breasts.

Raspberry Vinegar Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

Directions

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Pairs well with Oven-Roasted Veggies

Cheezy Orzo

1 1/2 c. orzo
3 Tbl. butter
3 c. chicken broth
1/2 c. Parmesan cheese
6 Tbl. fresh basil
salt & pepper

Saute orzo in butter for 2-3 minutes until slightly brown.
Add chicken broth and simmer until liquid is absorbed (until it is soft and fluffy).
Add Parmesan cheese, fresh basil and salt & pepper to taste.

Easy Roasted Potatoes

Oven 375*F Prep: 10 min Bake: 55 min

To speed it up, roast potatoes, uncovered, in a 450*F oven 30 minutes, stirring occasionally.

3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
2 Tablespoons olive oil or margarine or butter, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325*F oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. Makes 4 servings.

Sweet Vinaigrette

Serves 8

2 cloves garlic, peeled
2 Tbl. fresh parsley, roughly chopped

2/3 c. extra virgin olive oil
1/3 c. balsamic vinegar
2 Tbl. orange juice
2 Tbl. honey
1/4 tsp. dried thyme
1/4 tsp. dried basil

salt and pepper

1. With food processor running, drop garlic and parsley down feed tube and let process until garlic is minced.
2. Turn off machine and remove cover; add all remaining ingredients except salt and pepper. Replace cover and process for several seconds until well blended.
3. Taste and add more honey if you wish, and salt and pepper to taste.
4. Keep bottled in the fridge and shake well before using.
5. Makes enough to dress about 2 salads; also makes a great marinade for chicken breasts.

-Tastes great on a spinach salad; try it with slices of red onion too.

Cranberry Sorbet

2 cups cranberries
1/4 cup orange juice
1 tablespoon grated orange zest
3 cups water
1 cup granulated sugar
1 tablespoon lemon juice

1. Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries pop, 5 to 7 minutes. Coarsely mash berries. Add sugar, lemon juice and remaining water. Simmer, stirring often until a syrup forms. Let cool. Refrigerate for several hours or overnight.
2. Freeze in a ice cream maker as per directions.

Makes 1 quart.

Flourless Peanut Butter Banana Chocolate Chip Cookies

Ingredients (may use vegan versions):

1 cup peanut butter (chunky or creamy)
3/4-1 cup vegan white sugar (adjust to your sweetness preference)
1 small-medium very ripe banana, mashed or pureed (should have black spots)
1 teaspoon baking soda
1/2 teaspoon vanilla
3/4 cup vegan chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Mix everything except the chocolate chips in a food processor until well combined. Stir in chocolate chips.

2. Using moistened hands, form generous 1 tablespoon (use more if you want bigger cookies) dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

3. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

And ta-da! There you have it. Delicious, flourless, easy cookies! Also, they are very good if you do half chocolate chips half raisins. Hope you enjoy!!

Serves: Makes about 24 cookies (if you like "normal sized" cookies)

Preparation time: 15 minutes

Winter Eggnog

I call it that because I love winter!)

6 eggs
1c + 1tbls sugar
1/2 tsp vanilla
1/4 tsp nutmeg
3/4 c whiskey (all the recipes I found called for brandy, but I didn't have any and the whiskey tasted great)
1/3 c rum (again, all the recipes I found called for dark rum, but I used white and it was great!)
2 c heavy whipping cream
2 c milk

Do everything gently and slowly to preserve eggnog's fluffiness. :) All liquids should be very cold - refrigerate in advance. I put the alcohol in the fridge/freezer too. Beat eggs for about 3 minutes with electric mixer at medium speed until very frothy. Gradually beat in sugar, vanilla and nutmeg. Turn the mixer off. Gradually stir in rum. Stir milk in slowly. Stir whiskey in slowly. Stir cream in slowly. Chill before serving. Sprinkle individual servings with more nutmeg (cinnamon sticks also makes for a fun garnish). Serve with generous servings of love. Makes about 2-1/2 quarts or so and tastes delicious.

-Mary Gunn

Sourdough Pancakes

About twelve 5" pancakes.

"A surprising treat to wake up to. Do not be impatient; an overnight rest is the key to success for these tart, moist pancakes.
Whisk together:

- 2 1/2 tsp active dry yeast (1 package)
- 1/2 c. warm (105* to 115*F) water

Let stand until the yeast is dissolved, about 5 minutes.
Whisk in:

- 1 1/2 c. warm (105* to 115*F) milk
- 3 Tbl unsalted butter, melted

In a large bowl, whisk together:

- 2 c. all purpose flour
- 3 Tbl. sugar

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Cover the bowl tightly with plastic wrap and set in a warm place for 1 hour. Let the mixture increase in volume by at least half and become bubbly. Uncover and stir the batter down, then cover the bowl again. Let rise overnight at room temperature or in the refrigerator. (The batter can be refrigerated for up to 48 hours, but it will become tangier.) If the batter is refrigerated, let stand at room temperature for 20 minutes before proceeding.
Stir to deflate the batter and whisk in:

- 2 large eggs, lightly beaten
- 1 tsp. salt

Prepare and preheat your griddle.
Spoon 1/4 cup batter onto the griddle for each pancake, leaving room for spreading. This is a thin, runny batter that forms irregularly shaped rounds before it sets, but the pancakes will look fine when you flip them over. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200*F oven while you finish cooking the rest. Serve with:

- Pure maple syrup or honey
- Pats of butter"

It is also very delicious with jam on it, like homemade strawberry peach jam. :)
from "Joy of Cooking"

Cowboy Caviar

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. cumin

Mix together.

In a bowl mix...

1 can shoepeg corn
1 can black eyed peas/beans | Rinse and drain the canned stuff
1 bunch cilantro, diced
2 green onions, diced
2 avocados
1/2 cup tomatoes

Mix dressing and above ingredients.
It's tasty if you warm it up and put it in a tortilla with some sour cream.

Potato Cheese Soup

Dictation by Frog, analysis and translation by Toad:

Fry an onion or two with some garlic in a large saucepan.
Potato quantity: about 3:1 potato to onion ratio. Peel potatoes (or leave skin on if extra nutrition desired), cut into chunks, and add to the saucepan. Add enough water to just cover the potatoes. Cook until potatoes are squishy.
Mash everything with a beater, hand-held or otherwise, while still hot.
Add cubes of cheese; the amount is according to personal discretion (enough to make it cheesy). Sharp cheddar is a good choice.
Salt & pepper to taste. (Hint: you need a ton of salt because the potatoes soak it up like little sponges.)
Enjoy with friends!

Basic Crepe Recipe

• 4 eggs
• 1 c. flour
• 1/2 c. milk
• 1/2 c. water
• 1/2 tsp. salt
• 2 Tbl melted butter

(Yield: 12-14 crepes)

Blend all ingredients for 30 seconds. Scrape sides, blend 15 seconds. Cover and let sit for 1 hr. (Flour absorbs more of liquid.) Heat pan. Lightly grease. Measure about 1/4 c. batter into pan. Tilt pan to spread. When lots of bubbles appear, flip. Other side cooks quickly. Mmmmm.

Peach Berry Upside Down Crisp

• 1 lb. frozen, unsweetened peach slices
• 2 c. frozen berries
• 1 c. sugar
• 1 c. flour
• 1/2 c. oats
• 1/2 c. milk
• 1 tsp. vanilla
• 1 stick butter, melted & cooled
• Vanilla ice-cream

Preheat oven to 400*F. Stir peaches, berries and 1/2 cup sugar in large bowl to blend. Let stand 15 mins. Stir flour, oats, milk, vanilla, and remaining 1/2 cup sugar in bowl. Mix in butter. Spread butter in bottom of 8x8x2" glass baking dish. Spoon fruit atop batter. Bake until fruit is cooked through and bottom crust is brown, about 45 mins. Let stand 10 mins. Serve crisp warm or at room temperature with ice-cream.

Cinnamon Crisps

3-1/2 to 4 c. all-purpose flour
1 pkg (2-1/4 tsp) active dry yeast
1-1/4 c. milk
1/4 c. granulated sugar
1/4 c. shortening (or butter)
1 tsp. salt
1 egg
---------
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. butter or marg, melted
1/2 tsp. cinnamon
(a couple pinches of cardamom, opt.)
---------
1/4 c. butter or marg, melted
1 c. granulated sugar
1/2 c. chopped pecans
1 tsp. ground cinnamon
(cardamom, opt.)

^note: with this last set of ingredients, I only used about an eighth of it when actually making it, so feel free to use like a quarter cup of sugar and a few shakes of cinnamon or something.

-OVEN 400*F-

***
IN a large mixer bowl combine 2 cups flour and the yeast. Heat milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115*-120*); stir constantly. Add to flour mixture; add egg. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1-1/2 hrs).

PUNCH down; divide in half. Cover; let rest 10 minutes. Roll half of the dough into a 12-inch square. Combine 1/2 cup melted butter or margarine, and 1/2 tsp. ground cinnamon; spread half over dough. Roll up jelly roll style; seal seams. Cut into 12 rolls. Place on greased baking sheets 3-4 inches apart. Flatten each roll to about 3 inches in diameter. Repeat with remaining dough and cinnamon-sugar mixture. Cover; let rise till nearly double (about 30 minutes)... Cover with waxed paper. Use a rolling pin to flatten to 1/8-inch thickness; remove paper. Brush rolls with 1/4 cup melted butter. Combine the rest of the sugar, pecans, and cinnamon. Sprinkle over rolls. Cover with waxed paper; roll flat. Remove paper. Bake in a 400* oven 10-12 minutes. Remove from baking sheets without delay. Makes 24.

Potato Bannock

3 c. flour
1.5 tsp. salt
2.5 Tbsp. baking powder
6 Tbsp. sugar
4 Tbsp. butter
1.5 c. potatoes, cooked and mashed
1 c. cold water
~
Mix together first 4 ingredients. Cut in butter until consistency of coarse meal. Stir in potatoes and water. Mix with fork. Knead gently 8-10 times on lightly floured board, working in any extra flour needed to overcome stickiness of dough. Place on ungreased cookie sheet and pat down to form 2 ovals about 1 in. thick. Bake in 450* F oven for 17-20 minutes. Cut into wedges. Bon apetit!

Pastry for Pie

Single-crust
1 1/4 c. all purpose flour
1/2 teaspoon salt
1/3 c. shortening or lard (or butter, if you want an extra-good taste!)
3-4 tablespoons water (or, like, 7 tblspoons)
Double-crust or lattice-top
2 c. all purpose flour
1 teaspoon salt
2/3 c. shortening or lard
6-7 tablespoons water

*Stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 in. in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.

Tuna Pasta Salad

1 pkg (7 oz) small shell pasta, cooked and drained
1 can (6 oz) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 Tbsp lemon juice
2 tsp prepared mustard
1 tsp dill weed
1/2 tsp salt
1/8 tsp pepper

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refridgrate for 1/2 hours. Yield: 4 servings.