Mexican Rice

1-1/2 tsp vegetable oil
1/2 small onion, diced
2/3 cup uncooked long grain rice
1/2 tsp ground cumin
1/2 tsp chili powder
3 ounces canned diced tomatoes
1 tsp salt
1-1/2 cups water

In a large saucepan, heat oil over medium heat.  Stir in onion and saute until translucent.  Pour the rice into the pan and stir to coat grains with oil.  Mix in cumin, chili powder, tomatoes, salt and water.  Cover, bring to a boil then reduce heat to low.  Cook at a simmer for 20 to 30 minutes or until rice is tender.  Stir occasionally.

Salsa Verde

This is the salsa Rachel makes and taught me how to make.  This recipe is really to taste, so use this as a guide.  Also, when picking out tomatillos make sure you pick out the lighter colored ones.  These measurements are how I like the salsa, but make to your own taste.

10-12 Tomatillos
4 Jalapenos
1/2 bunch Cilantro
4 tbsp Salt
4 cloves Garlic (I used the jarred minced garlic, so it's about 1 tbsp)
1-2 cups Water from boiled tomatillos and jalapenos

De-husk and rinse tomatillos until the stickiness comes off.  Cut the stems off the jalapenos.  Boil tomatillos and jalapenos (my rule of thumb is I boil them until they are the color I want the salsa to be).  Put all ingredients in blender, including water.  Blend well until it looks like a salsa.

Oatmeal Pancakes

2 cups milk
1-1/2 - 2 cups rolled oats
2 eggs
1/4 cup oil
3/4 cup flour
2 tbsp sugar
2-1/2 tsp baking powder
1 tsp salt

Pour milk over oats and let stand 2-5 minutes.  Beat in eggs, oil, then remaining ingredients.  Mixture will be thin.  Fry on hot griddle.

Avocado Salsa

1 ripe avocado, peeled and pitted
1 jalapeño, stemmed, cut in fourths
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons finely diced onion

Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.

Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.

Yield: 1 1/2 cups

Susan's Gravy

Combine
3 cups turkey drippings
2 cups water
Bring to a boil

Add
3/4 cup cold water
3-4 Tbsp cornstarch
Mix together before stirring into boiling mixture

Add to taste
Garlic powder
Onion powder
Salt
Pepper
Kitchen Bouquet
Tiny egg noodles (if desired)

Marinade for Chicken

1/4 cup cider vinegar
3 Tbsp. whole grain mustard (or ground mustard)
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1-1/2 tsp. salt
6 Tbsp. olive oil
Black pepper, ground
6 boneless, skinless chicken breast halves

In a non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in mixture.  Cover and marinate the chicken in the fridge for 8 hours or overnight.  Remove chicken from marinade just before you turn on the grill or broiler to let come up a few degrees.  Discard marinade.

Caramel Popcorn

#1 Ingredients
2 cups brown sugar
1/2 cup butter or margarine
1/2 cup light corn syrup

#2 Ingredients
1 tsp vanilla
1 tsp baking soda

Bring #1 ingredients to a boil.  Boil for 1-1/2 - 2 minutes.  Add #2 ingredients after removing from heat.  It will foam up, this is normal.  Pour over popcorn.  Mix.  Spread on waxed paper to cool.

Barbecue Sauce for Pulled Pork

Mix together in a medium size pot:

2 cups sugar
1 tablespoon salt
1 Tablespoon chili flakes or more to taste
1 ½ teaspoons freshly ground black pepper
1 cup yellow prepared mustard
1 ¼ cups ketchup
½ cup water
12 ounces white vinegar

Cook over medium heat for 30 minutes, stirring occasionally.

For a thicker sauce:
Mix together in a small bowl:
¼ cup sugar
¼ cup corn starch
¼ cup cold water

Stir into sauce and simmer for another 30 minutes.

Tartar sauce

Ingredients

• 1 cup mayonnaise
• 1-2 tablespoon sweet pickle relish
• 1-2 tablespoon minced onion
• 1/2 tea dried ground mustard
• 1/2 tea sugar
• 1 tablespoons lemon juice (optional)
• salt and pepper to taste
• 
  

Directions

1. In a small bowl, mix together mayonnaise, sweet pickle relish, minced onion, mustard, and sugar. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Dean's Rolls

Ingredients:
2 C. water
2 T. active dry yeast 
1/2 C. sugar
3 C. flour
1 egg
1/4 C. vegetable oil or melted butter
2 tea. salt
2 C. flour

Directions:
1. In a large bowl combine water and yeast. Let proof 2 minutes.
2. Add sugar, 3 c. flour, egg and oil(or butter). Stir with spoon until well mixed.
3. Add salt, stir.
4. Add 2 c. flour. Stir as much as you can and then begin kneading it by hand.
5. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth (only 1-2 minutes, dough should be tender).
6. Clean the bowl, spray it with Pam, and put dough in bowl. Turn once to coat dough.
7. Cover and let rise for 30 minutes to 1 hour.
8. Punch down. Divide in half, roll into rectangles (6” x 20” or till about 1/2 inch thick).
9. Ready to roll or shape to your preference, place in baking dish, let rise approx 20-30 minutes.
10.  Bake for 15 minutes at 380-400F or until internal temp reaches approx 190F.

Hawaiian Mac Salad

Serves 8 to 10
2 cups whole milk
2 cups mayonnaise
1-2 tablespoons brown sugar
 Salt and pepper
1 pound elbow macaroni
1/4 cup cider vinegar
4 scallions , sliced thin
1 large carrot , peeled and grated
1 celery rib , chopped fine

MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.

COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.

TIPS:

•While overcooking the pasta seemed like a bad idea, it actually enabled the macaroni to absorb more dressing.
•The dressing had to be thin enough to soak into the pasta. We used an equal amount of mayonnaise and milk, and we used a lot—a full 2 cups each—to get the right texture.
•To prevent the cider vinegar from curdling the milk, we poured the vinegar directly over the hot macaroni.
•After the vinegar soaked in, we poured on about half the dressing, gave the mixture a stir, and let it cool. We then stirred in the remaining dressing and added grated carrot, chopped celery (for crunch), scallion, a bit of brown sugar, and some vigorous shakes of salt and black pepper.
•Don’t use low-fat milk or mayonnaise because it will make the dressing too thin.

Ranch Dressing

Ingredients



1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk*
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper


Directions


1.In a bowl, whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.


*If using as a dip, leave out buttermilk

Easy Almond Roca Toffee

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 tsp. vanilla extract
1/4 tsp. salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Line cookie sheet with foil and spray it with non-stick cooking spray.  Place almonds in a single layer on cookie sheet.  Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until candy thermometer registers 310 degrees.  Remove from heat immediately pour over almonds (do not scrape the pan). (The toffee mixture will not coat the entire baking sheet).  Sprinkle immediately with chocolate morsels and spread evenly to 1/2-inch from sides.  Sprinkle with ground almonds.  Let stand firm.  Break into small pieces and store in an airtight container.

Fluffy Thick Homestyle Pancakes

1 1/2 cup flour
1 Tbsp baking powder
1 tsp. salt
1 Tbsp. sugar
1 1/4 cup milk
1 egg
1 tsp. vanilla extract
3 Tbsp. butter, melted

In a large bowl, sift together flour, baking powder, salt and sugar.  Make a well in center and pour in the milk, egg and melted butter; mix until smooth.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Phyllis' Tuna Casserole

2 boxes Kraft Mac & Cheese
2 cans tuna
1 can Cream of Mushroom soup
Frozen peas
Garlic salt
Pepper
Dried onion

Prepare mac & cheese according to box.  Drain tuna and add to mac & cheese.  Add the rest of the ingredients (seasonings and onions to taste) to mac & cheese.  Put in oven-safe dish and bake at 350 degrees for 30 minutes.