Posts from the ‘Recipes’ Category

5 SUPER BOWL PARTY MENUS -28+RECIPES

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you  choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy.  But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

 Glamorous Ham Casserole

+4 More Recipes 

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

 This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating.  I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

 It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well.  South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding 

Pie with a Meat Crust: Filled with

• Niblets corn drained+ jarred roasted red peppers+ tomato sauce
• Fresh sliced mushrooms+ cream of mushroom soup + egg
• Substitute cooked brown rice for the mushrooms in above
• Cooked sauced spaghetti or other pasta + beaten egg +cheese
• Equal amounts of pizza toppings For more fluidity omit the egg.
• Garnish as pleased

Jan.25, 2018:Super Pizzas for the Super Bowl 

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts.  I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc.  All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates.  This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card.  A nice touch is to include a platter of raw vegetables, by themselves, not with a dip.  Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas: 
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

e Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan. 29, 2015,    Jan. 25, 2018,   Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES
Far East Steak Sandwich: Serves 6
1 lb. . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

SUPER BOWL 22

What a year, Super Bowl on one day and Valentine’s Day the next. Usually I have a couple of weeks between postings for the two events and you all have a breather to prepare. Imagine what a long weekend it would be if Valentine’s were a national holiday, and, if Covid weren’t a consideration. But the first isn’t and the second is. Not knowing where, when or even if the disease will spike makes planning, much less advising in advance a guessing game. My thought is that people will probably follow their personal preferences for celebrating, as they have for much of 2021, but generally, maintaining a smaller scale than formerly.

However, I want to cover all the bases for my readers. So for those who want to have lots of company to watch the game, I want you to go to my post for Jan.16, 2020. This is a summary of 5 different super bowl party plans, indexed with links to each and provides a total of more than 28 recipes. Specifically, see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan . 29, 2015,      Jan. 25, 2018,   Jan. 16, 2020,

For those who prefer smaller groups, I’m reprinting my post for Jan. 21, 2021.
“For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Crock pots are better suited to this type of entertaining than Instant pots, because they are more forgiving of the timing of the game and the commercials. Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours


RECIPES
Far East Steak Sandwich: Serves 6
1 lb.  . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

MAKING THE MOST OF A ROAST

I love leftovers; in fact, I usually buy a roast larger than I need to assure I have them. The extra expense and oven time are compensated for by the knowledge that the major ingredient of several dinners is ready and waiting. I‘m not talking casseroles, although they certainly have their place, but, with a basic knowledge of pan sauces, an infinite variety of elegant entrees is possible.

With meat so pricy now, it’s to our advantage to consider stretching the roast for the major holiday feast to also cover a small dinner party, the family New Year’s Day dinner, a New Year’s Eve party, or with freezing, another occasion planned for the weeks ahead.

The most popular roasts sold during the winter holidays are turkey, beef and ham-the first two for the actual holiday dinners and the ham for parties. Turkey and ham are the most frequently associated with leftover dishes, because they are more plentiful and easily adaptable. Beef is difficult, first because there usually is less remaining to work with and second, because, other than stew, good recipes are hard to find.

The fact is that rare beef is most tender and flavorful. (Look up the Chef’s Beef Tenderness Hand Chart) To ask for the end cuts of a roast is to request the driest, toughest slices, and the only way to tenderize them is to boil them. Hence the many stew recipes. To maintain the tenderness and flavor of the lovely pink slices of roast beef, they can’t be reheated for presentation. They can be brought to room temperature and finished off with a warm pan sauce, which is the secret to the two recipes below, both rather elegant entrees.

RECIPES
Turkey  Also see Nov. 24, 2022 for links to more recipes

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6  
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

TURKEY WITH WALNUTS (Tetrazzini): Serves 4  Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Enchiladas: Serves 4   Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp . red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

Ham

Glamorous Ham Casserole: Serves 4 Smoked turkey may be substituted for the ham.

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

 Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Ham Steak with Apricots: Serves 4=Again substitute slices of smoked turkey.

@ 2 lbs. or 2 cups well trimmed slices of ham

(1) 28oz can apricot halves – drained juice reserved

2 Tbs. brown sugar

1 Tbs. butter

Melt butter in skillet over medium heat add ham. Mix apricot juice and sugar and pour over ham.

Continue to cook, stirring and gently turning meat, until slightly browned, and juices begin to thicken, Add fruit and cook only until heated through. Total @ 10 min.

Pear Salad with Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Pear Salad with Ham, Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
6-8 thin slices of ham cut in 1 inch x 2 inch strips
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with ham, then pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, ham, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Beef

Minute Steaks in Wine Sauce: Serves 4

(8) slices of roast beef

2 Tbs. butter

2Tbs. oil

1 medium onion halved and sliced very thin

2 cloves minced garlic or 2 tsp jarred

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Ground pepper

Kosher salt

1 tsp tomato paste or Kitchen Bouquet

4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)

Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add

everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt

and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour hot sauce over room temperature meat and allow a minute to warm.

Beef Stroganoff: Serves 4–The first time I had this was in the Four Season in New York. It was made tableside from sliced fillet mignon, a minimum of other ingredients, and finished with sour cream. For years, no matter where else I ordered it, and in all of the recipes I saw, thin slivers of beef were used, as were tomato paste and even ketchup, and it was served over noodles. Then, recipes more to my liking appeared. This is the result of combining several.
4 Tbs. butter + 1 tsp. (if needed)
(8) slices roast beef

8 oz. sliced fresh button mushrooms

1 small onion diced

½ packet of beef bouillon granules

¾ cup white wine

1 ½ tsp Worcestershire sauce

1 tsp. Dijon or spicy brown mustard

1 tsp paprika

 1 cup sour cream

Freshly ground pepper

Melt 2 Tbs. butter in a skillet over medium-high heat. Working with 4 slices of beef, quickly sear on one side, and then brown for 2 min on the other. Remove to a plate, and repeat with remaining beef slices using the other 2 Tbs. butter. Tent beef with foil to keep warm.  Reduce heat to medium and sauté onions about 3 min. until soft, using 1 tsp. more butter, if needed. Add mushrooms and cook another 2 min. until they release their liquid, stirring constantly. Dissolve the bouillon in the wine and deglaze the pan, add the Worcestershire sauce, mustard and pepper. Return beef with any juices to pan to warm slightly, about 1 minute. Plate beef. Stir sour cream into sauce, warm through and serve.

Beef Salad: Serves 4-6-Adapted from allrecipes.com
¾ lb. slices cooked roast beef, well timed in 1 inch by 2 inch pieces
1 red Bell pepper, julienned in 2 inch length pieces
1  small red onion-thinly sliced
Freshly ground black pepper
Salt to taste
1/3 cup crumbled blue cheese or optionally feta
1 small head-@4 cups –curly  green leaf lettuce-torn into bite sized pieces
Dressing
2 Tbs. soy sauce

2 Tbs. balsamic vinegar

2 Tbs. brown sugar 

2 Tbs. toasted sesame oil

1 clove garlic, minced
1 teaspoon chopped fresh ginger2 teaspoons black peppercorns, crushed
Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Set aside. Press peppercorns into sides of beef slices and season with salt. Toss lettuce with the dressing in a bowl; transfer to a platter and top with beef and vegetables, Garnish with cheese.

SALADS TO HELP WITH HOLIDAY ENTERTAINING

It’s hard to imagine everyday dinners without a side salad, but to picture a major holiday family dinner without one is impossible. Yet today, with produce prices equal or surpassing those of meats, it’s become a distinct possibility. And no wonder, when a simple head of iceberg lettuce in stores like Aldi’s and Walmart costs between $1.48 and $1.69  and its upscale relatives far more other places. Leafy greens take up space, have a short shelf life, can’t be preserved by freezing and when part of full meal is considered an embellishment. So salads are disappearing from tables.

However, salad lovers, we still have viable alternatives, possibly more colorful and delicious than our traditional choices. We happily welcome the arrival of winter citrus fruits in December, so it’s only fitting we add some fruit to our holiday menus and the perfect place to do it is in the salads. The point is to give our taste buds a refreshing change from the heavier entrée flavors, and what can do that better than a touch of fruits or complimentary vegetable?  

Nowadays apples, pears, grapes and tomatoes, yes tomatoes they’re a fruit too, are available fresh, during the holidays as well as frozen and canned items like green beans and beets.. Any of them can perk up a salad, add color and zing to the entire meal. I’m offering recipes containing these items. I know all will be welcome additions to your holiday meals. 

The salads can be made ahead; the ingredients stored separately, the lettuce in water, and assembled just before serving.  They are intended to help entertaining over holidays. If you are seeking salad recipes which are a bit more pricy, go to   July 22, 2015   and Nov. 10, 2016.  Appropriate bottled dressings are acceptable substitutes in most of these salads but always add them just before serving.

Here’s another tip to help make the most of the salad greens you buy. My Mother, diagnosed with a digestive problem, was told she should go easy on vegetables and avoid raw fruits and salad greens. Those were fighting words to Mother, who lived on salads, and she quickly found she could tolerate salads fairly well if the greens were shredded to slaw. We learned the greens went much farther cut that way. Nearly all the salads below can be presented with the greens cut to slaw and tossed with the other ingredients.

RECIPES

CITRUS FRUITS

Remember the bitter, tough pith of citrus fruits, the white inner skin beneath the rind, must be removed. This is easiest done by cutting away the outer layers with a knife, but it’s acceptable in larger fruits to halve them and remove the sections with a serrated ‘grapefruit’ knife. Smaller fruits like Clementines can simply be peeled and the center membrane trimmed off. Of course all seeds, even in grapes should be removed as well

Spicy Orange Salad: Serves 6-8
Meat of 6 navel oranges, or clementines OR (1) 8 oz. and (1) 4 oz. can mandarin oranges
4 cups chopped Romaine lettuce
1 Tbs. minced fresh cilantro
For Dressing: Whisk 2 Tbs. oliveoil,1/4 tsp. EACH ground coriander and ground cumin, pinch cayenne pepper, and 1 clove garlic mashed with ½ tsp. salt
Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6
1 lb. Romaine cut in bite sized pieces,
(1) 8oz.can mandarin oranges
1/2 small white onion thinly sliced
1/3 cup orange juice,
2Tbs.oil,
1 heaping Tbs. poppy seeds
Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce and oranges just before serving.

Nutty Orange Salad: Serves 8
2 sliced scallions
1 cup sliced celery
6 cups Romaine in bite sized piece
( 1) 15 oz. can mandarin oranges or 4 peeled Clementines in sections
½ cup sliced almonds
5 Tbs. sugar
Dressing: Whisk together 2 Tbs. red wine vinegar, ¼ cup olive oil, 2 Tbs. sugar,1 Tbs. dried parsley, pinch cayenne pepper, salt & pepper to taste
To candy nuts: Stir almonds and 3 Tbs. sugar in a skillet, until sugar melts and coats nuts, cool on foil. Toss salad ingredients gently with dressing just before serving. Garnish with sugared nuts.

PEARS
Craisin-Pear Salad:* Serves 4
1 large, ripe pear cored and diced
3 cups salad greens
¼ cup craisins
Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper
Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8
2 ripe pears thinly sliced
13 oz. baby spinach (2 pkgs.),
1 small, white onion thinly sliced
¾ tsp. cinnamon (divided),
1 ½ cups pecan halves.
For nuts and dressing:: 1/4 cup melted butter, ¾ cup light brown sugar ( divided),
Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper
Nuts: Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min. stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

Pear Salad with Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears befor topping with the cheese.

GRAPES
Grapes and Baby Greens with Maple Dressing: Serves 6
1 small yellow apple thinly sliced
6 cups baby mixed greens
1 cup seedless red grapes halved.
Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil
Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4
1 cup halved seedless grapes
2 cups baby spinach leaves
½ head radicchio-leaves in bite-sized pieces,
Dressing: Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper
Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4
2 tart green apples in ½ inch dice
2 Tbs. toasted slivered almonds
3 or 4 Belgian endives (see step #3)*
Dressing: Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt
Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.
NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza. In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6
1 medium jicama
3 red apples
1 small onion thinly sliced
3 cups romaine leaves in bite-sized pieces
¼ cup chopped fresh mint.
Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar
Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Waldorf Salad: Serves 4
6 tablespoons mayonnaise  or plain yogurt*

1 tablespoon lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
2 sweet apples, cored and chopped
1 cup seedless red grapes, halved, or 1/4 cup raisins
1 cup thinly sliced celery
1 cup chopped, slightly toasted walnuts
Lettuce
*If using yogurt mix lemon juice and a bit of honey

Stir the mayo or yogurt, lemon juice and/or honey if using, to blend in a bowl. Add all other ingredients, but the lettuce tossing to coat. Spoon onto lettuce lined plates.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

TOMATOES

Tomato- Spinach Salad: Serves 4
3 cups baby spinach leaves,
½ small white onion thinly sliced,
12-14 grape tomatoes sliced crosswise in 3 pieces
Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4
3 cups baby spinach, or torn green leaf lettuce
3 plum tomatoes quartered lengthwise then halved into eight pieces each
½ small onion diced
1/3 cup fresh mozzarella, slivered
¼ cup fresh basil leaves chopped
Dressing: A ¼ cup good bottled Caesar dressing- or to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Tomato, Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

VEGETABLES

Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets- drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Green Beans and Mushrooms: Serves 4
8 oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins. dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French. Peppercorn Ranch, Vidalia onion, Cole Slaw, Caesar even one of the Raspberry vinaigrette. 

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.