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.