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.

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

Enchilada Sauce

We love using this enchilada sauce recipe for wet burritos and enchiladas.  It freezes very well.  I will never buy canned enchilada sauce again, since this is so easy to make!


1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder*
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2 (8 ounce) cans tomato sauce
3 teaspoons beef bouillon granules


In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).  Add seasonings making a paste.  Add water gradually then add tomato sauce and add beef granules.  Cook until thick stirring constantly.


*It's very important for this recipe to use high quality chili powder.  It will make all the difference.  If you do not have high quality chili powder and the end result tastes bitter, you can add a little sugar to even it out.  We use New Mexico chili powder, which is a little spicier than California chili powder.  I suggest using one of these two types.

Chicken Marinade

¼ c. cider vinegar

3 tbsp. whole grain mustard (or ground mustard)

3 cloves garlic, peeled and minced

1 lime, juiced

½ lemon, juiced

½ c. brown sugar

1 ½ tsp. salt

6 tbsp. olive oil

Ground black pepper

6 boneless, skinless chicken breast halves

In large, 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 chicken in the fridge for 8 hours or overnight. Remove chicken from marinate just before you turn on the grill or broiler to let come up a few degrees. Discard marinade.

Restaurant-Style Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water


Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating.  Mix cornstarch and water in a cup and dissolve.  Add to saucepan.  Heat until sauce thickens to desired thickness.  Add water to thin out if you over thickened it.