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

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 slivered 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. 

All-Purpose Rub

1/4 Part Red Pepper
1 Part Black Pepper
1 Part White Pepper
1 Part Garlic Powder
1 Part Paparika
1 Part Salt
1/2 Part Onion Powder
1 Part Sugar in the Raw(Turbinado) - optional

Mix and rub on favorite meat.  We use this for pork ribs.

Bratwurst

1 package bratwurst
1 cube of butter (do not use imitation)
1 onion, diced or sliced(you may use more depending on how much onion you like)
Water (you can use beer or apple juice)
Deli buns (please, do not use hot dog buns, they will not hold up)


In a large pan, cover brats with water or beer and add the whole cube of butter and all the onions.  Bring to a boil and simmer until brats are done all the way through.  Make sure not to cook on high heat or for too long, you do not want the casing to split open.  Grill brats to caramelize.  DO NOT THROW AWAY THE ONIONS!!!


Meanwhile, if desired, you can steam buns with liquid in a pot with a veggie steamer.  Drain the liquid from the onions (DO NOT RINSE) and serve the onions with the brats.

Macaroni Salad

1 lb. cooked elbow macaroni
1 lb. Black Forest ham, diced (can substitute Spam, if desired)
1 lb. provolone cheese, diced (can substitute mozzarella, if desired)
1 bag frozen corn
1 bag frozen peas
Mayonnaise
lemon juice
salt
pepper

Cook macaroni and cool (I put the frozen corn and peas in with the macaroni to cool it and to thaw the veggies).  Meanwhile, dice the ham and cheese.  Add both when macaroni is thawed (if it's too hot it may melt the cheese).  Add as much or as little mayonnaise as you like and add a little lemon juice (not too much, just a couple dashes).  Add salt and pepper to taste.  Refrigerate.

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.

Gulliver's Creamed Corn

2 pkgs.  (20 oz.) frozen kernel corn

16 oz.  Half and Half

1 tsp.   salt

¼ tsp.  Accent seasoning

6 tsp.   sugar

Pinch  white pepper

2 Tbsp. melted butter

2 Tbsp. flour

Combine all ingredients except last two in a pot and bring to a boil.  Simmer 5 minutes.  Blend butter with flour, add to the corn, mix well and remove from heat.

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.

Salsa

1 qt. tomatoes

1 small can green chilies

1 diced onion

(mashed in bowl)

1 bunch cilantro

1 tsp. cumin

2 tsp. salt

1 tsp. garlic powder

2 tsp. sugar

1 small can tomato sauce

2 diced jalapeño peppers

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.

Low-Fat Oatmeal Muffins

1 cup oats (I use quick oats)
1 cup skim milk
1 cup whole wheat flour
1/2 cup brown sugar, packed
1/2 cup applesauce
2 egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt


Soak oats in milk for 1 hour (I only soak them until I've added the rest of the ingredients to the bowl).  Combine all ingredients in a bowl.  Mix well.  Pour into a greased muffin pan.  Bake at 400 degrees for 20-25 minutes.


Variations:
You can add many things to these muffins.  Some of the things I've added are:
Craisins (my favorite)
Raisins
Granny Smith apple (peeled, cored and cubed into bite size pieces)

"See's" Fudge

1 (8 oz.) jar marshmallow creme
2 cups chopped nuts
1/2 lb. butter or margarine
3 (6 oz.) packages chocolate chips

Put in bowl and set aside.

In large saucepan, combine:
4 1/2 cups sugar
1 large can evaporated milk

Bring to a rolling boil, stirring constantly.  Boil for exactly 9 minutes.  Remove from heat and pour over first mixture.  Mix thoroughly until everything is melted and mixed well.  Pour into buttered pans (approx. 3-4 pie pans or equivalent) and refrigerate.