Shish-Kabob Sauce

 Sauce

1 cup plain Greek Yougurt (or Miracle Whip, but ew!)

1 pkg. Good Seasons Italian Seasoning

1 Tbsp. Apple Cider Vinegar 

Mix it up, slap it on the kabobs. 
Grill. 

Four Bean Salad

1 - 1pd can kidney beans
1 can wax beans
1 can garbanzo beans
1 can green beans
1 purple onion, sliced 

1/2 c. sugar
1/2 c. salad oil
1/2 c. apple cider vinegar
1 tsp. salt
1/2 tsp. dry mustard
1 med. red onion
1/2 tsp. tarragon
1/2 tsp. dried, crushed basil
2 Tbsp. snipped parsley

- Put marinade over beans and onion rings. Let stand over night to blend flavors.

Salisbury Steak

 Recipe from the Pioneer Woman

 Ingredients

• MEAT MIXTURE
• 1-½ pound Lean Ground Beef
• ½ cups Seasoned Breadcrumbs
• 2 teaspoons Dry Mustard
• 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
• 4 dashes Worcestershire Sauce
• 1 Tablespoon Ketchup
• Salt And Pepper
• Gravy
• 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
• 2 cups Beef Broth
• 4 dashes Worcestershire (additional)
• 1 Tablespoon Ketchup (additional)
• 1 teaspoon Kitchen Bouquet (optional)
• 1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
• Salt And Pepper, to taste
• More Broth If Needed For Thinning
• Mashed Potatoes, For Serving
• Buttered Peas, For Serving
• 1 Tablespoon Olive Oil, For Frying
• 1 Tablespoon Butter, For Frying

Preparation Instructions

Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a “steak” appearance.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
**Another optional thing is to add sliced mushrooms to the onions and cook them together. Yum!

Apricot Nectar

8 qts. Apricot juice
1/2 c. lemon juice
46 oz. can pineapple juice
1/2 can orange juice concentrate
4 c. sugar

Clean apricots, cook down on low heat. Put apricots through juicer. Combine all the ingredients. Put in quart jars. Cold pack for 20 mins.


Recipe from Great-Grandma Brenchley.

Refried Beans

1 c. pinto beans
1 tsp. chili powder
1 tsp salt
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. garlic pwd.
1 tsp. onion pwd.

Rinse beans, put in crock pot and cover with water. Soak over night. Cook until tender (add more water to keep beans covered) - usually takes most of the day. When almost done, add spices (beans should be mushy), cool, put in blender until smooth.

Freezes well.


Recipe from Tammy Northrup. 

Cilantro Grilled Chicken Breast

1 lb (2 lg breasts) boneless, skinless chicken
2 Tbsp canola oil

- lightly coat chicken with oil and sprinkle each with salt and pepper on both sides. Grill chicken 4-5 minutes on each side.
-remove from grill and immediately top with cilantro herb butter. Garnish with parsley and serve as butter is melting.

Cilantro Herb Butter
1/4 lb unsalted butter, softened
1/2 Tbsp minced garlic
2 Tbsp minced red onion
2 Tbsp chopped fresh cilantro leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
dash Worcestershire sauce
1 lemon, juiced
1 Tbsp white vinegar

- in bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use.




Recipe from Harvest Newell.

Oven Baked Parmesan Seasoned Fries

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. 

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Directions:

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them).

ENJOY!



From Play with Sugar

Oatmeal Lemon Creme Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons lemon zest
1/4 cup lemon juice (about 2 lemons)

1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
3. Stir in the egg until the mixture is crumbly.
4. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
5. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
6. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
7. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.

From Just Call Me Maria.

Brilled Ribeye Steak with Onion-Blue Cheese Sauce

From the Pioneer Woman.

Ingredients

• 2 whole Ribeye Steaks
• 2 Tablespoons Butter
• Salt
• Pepper
• 4 Tablespoons Butter
• 1 whole Very Large Yellow Onion, Sliced
• 1 cup Heavy Cream
• 2 to 4 Tablespoons Worcestershire Sauce
• 1/2 cup Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream and Worcestershire sauce. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Faint.

** We just make our steaks our usual way.