Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!
Potato Salad2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up
Wash potatoes. Heat 1 inch salted water to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.
Photo submitted by Wendy
Tuna Macaroni Salad2 tablespoons vegetable oil
1 tablespoon lemon juice
2 cups raw macaroni, cooked
2 cans tuna, flaked
3 hard cooked eggs
2 tablespoons chopped onion
1 cup chopped celery
1 cup grated carrots
3/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
Dash of pepper
Lettuce or other greens
Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion, celery and carrots. Fold in mayonnaise and mustard. Serve on bed of lettuce.
Photo submitted by Felicia
Traditional Meatloaf2 eggs, beaten
3/4 cups. milk
2/3 cup fine dry bread crumbs
2 tablespoon. fresh grated onion
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 pounds lean ground beef
Mix well in large bowl. Shape into a loaf. Pack it into the crock pot and push it to the sides.
Cover and cook on low 5-6 hours.
Top with glaze:
1/4 c. ketchup
2 T. brown sugar
1 t. dry mustard
1/4 t. freshly grated nutmeg
Combine and pour over meatloaf. Turn control to high and cook for 15 more minutes.
Photo submitted by Wendy
Apple Butter2 qts. unsweetened applesauce
1 qt. sugar
1/4 c. vinegar
2 tbsp. cinnamon (more if desired)
Put above mixed ingredients in a crockpot. Cover with 3 paper towels (no lid), set on low and cook for 8 hours. Put in plastic containers and freeze until ready to use.
Photo submitted by Wendy
Basic Meat Loaf1 slice bread, torn in sm. pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup
Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9"x5" loaf pan (microwaveable). Microwave on high until internal temperature reaches 150 degrees, 13 to 15 minutes. If using oven other than carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at medium until catsup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes.
Photo submitted by Sue
Italian Style Scrambled Eggs8 eggs
1/4 tsp salt
dash pepper
3/4 tsp dried basil leaves
1/4 cup light cream
3/4 cup grated sharp cheddar
2 tbsp butter
3 tomato slices
3 green pepper rings
8 slices crisp cooked bacon
Beat eggs, salt, pepper, basil and cream in a medium bowl. Stir in the cheese. Heat butter in medium skillet over low heat. Pour in egg mixture. As the eggs start to set at the bottom, gently lift the cooked portion with a spatula and letting uncooked portion flow to the bottom of the pan. Eggs should be slightly soft and cheese melted. Cook until set. Turn eggs onto serving platter and top with tomato slices. Cover tomato slices with pepper rings and then break the bacon strips in half and place in criss cross pattern over top of green peppers.
Photo submitted by Sharon
Lemonade Pie1 sm. can frozen lemonade (pink or
plain) do not thaw
1 can Eagle Brand milk
9 oz. Cool Whip
1 crumb crust
Strawberries, optional
Coconut, optional
Mix or fold all ingredients. Pour into prepared pie crust. Chill at least 2 hours. Garnish with strawberries or coconut, if desired. Can add few drops of yellow food coloring, or pink coloring, if desired.
Photo submitted by Wendy
Whipped Potatoes6 medium potatoes
1/4 cup warmed milk
3 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
Peel potatoes and boil until a fork pierces them easily. Drain and place in large mixing bowl. Use a potato masher or fork to break up the boiled potatoes. Beat on low for two minutes, or until mashed.
Add remaining ingredients and beat on high for two minutes or until fluffy.
Try whipping other root vegetables in the same manner, such as turnips, squash and parsnips.
1st photo submitted by Wendy
2nd photo submitted by Theresa
Red Raspberry Cookie Bars1 cup sugar
1 cup butter
1 cup flour
2 tsp baking powder
1 egg
2 tbsp milk
1 tsp vanilla
raspberry jam
Instructions
Cream sugar and butter. Add egg, milk and vanilla, mix well. Add dry ingredients and mix until well combined. Divide dough in half. Roll dough on foil or parchment paper to fit cookie sheet. Spread jam all over dough as filling. Cut one inch strips from remaining dough and lay criss cross over top of fruit filling. Bake at 350 for 20-30 minutes or until light brown. Cool and cut into bars.
Photo submitted by Theresa
Fresh Homemade Salsa4 sm. tomatoes, peeled, chopped (1 lb.)
1/2 c. finely chopped onion
1 jalapeno chile, seeded, finely
chopped
2 tsp. olive oil
1 tsp. vinegar
1 tsp. lime juice
1/2 tsp. dried leaf oregano, crushed
1/2 tsp. salt
In a medium bowl combine tomatoes, onion and chile. Add olive oil, vinegar, lime juice, oregano and salt. Mix well. Let stand 2 hours to blend flavors. Serve at room temperature.
Photo submitted by Wendy
Cabbag Rolls1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls
Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender.
Photo submitted by Theresa
Mandarin Lettuce Salad1/4 c. sliced almonds
1 tbsp. and 1 tsp. sugar
1/2 bunch romaine
1/2 head lettuce
1 c. chopped celery
2 green onions with tops, chopped
11 oz. mandarin oranges, drained
SWEET AND SOUR DRESSING
1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. parsley
1/2 tsp. salt
Dash pepper
Dash Tabasco
Shake and refrigerate.
SALAD:
Cook almonds and sugar over low heat. Stir constantly until sugar is melted. Cool and break apart into small pieces. Store at room temperature. Tear up lettuce and romaine. Place in bowl and add rest of ingredients. Toss with dressing just before serving.
Photo submitted by Sharon
7 Up Strawberry Pie1 cooked pie shell
3/4 c. sugar
1 c. 7-Up cola
4 tsp. cornstarch
3 tsp. strawberry Jello
Mix together while stirring over low heat. When mixture has turned clear, remove from heat and set aside to cool. Add 1 pint strawberries to the mixture and pour into cooled pie shell. Add topping.
Photo submitted by Theresa
Potatoes Anna6 medium potatoes, pared and thinly sliced
1 1/2 tsp salt
1/4 tsp pepper
6 tbsp butter
Preheat oven to 425 F. Lightly grease a casserole dish (be sure it has a tight fitting lid). Gently toss the potatoes with salt and pepper. Layer a third of the potato slices in circular fashion around the bottom of the prepared casserole dish. Dot with 2 tablespoons of butter. Repeat two more layers.
Place cover on casserole and bake for 30 minutes. Remove cover and bake for 5 more minutes.
Invert on a platter to serve.
Photo submitted by Theresa
Beer-battered Chicken Strips1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Photo submitted by Wendy
Creamy Seasoned Noodles1 (8 oz.) pkg. egg noodles
1/2 to 1 envelope Good Seasons Italian dressing mix
1/2 c. heavy cream or evaporated milk
1/4 c. butter
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley
Cook noodles, drain well. Add remaining ingredients and toss lightly to blend. Makes 4 cups or 8 servings. Can use spaghetti or 2 cups elbow macaroni.
Photo submitted by Wendy
Hobo Dinner1 lb. hamburger
4 lg. potatoes, sliced thin
5 or 6 carrots
1 med. onion
1 c. frozen peas
2 stalks celery
Salt & pepper
1 can mushroom soup
Brown hamburger; drain grease. Place in baking dish. Add potatoes, carrots, onion and celery which have been sliced. Put peas on top. Thin soup to the consistency of gravy and put over all.
Bake in 350 degree oven for 1 hour, uncovering the last 1/2 hour.
Photo submitted by Theresa
Oatmeal Raisin Spice Cookie Mix3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl and stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.
Makes: 3 dozen.
Photo submitted by Barb
Green Pea Salad1 can (14-15 ounce) tiny English peas
1 can (14-15 ounce) French style green beans
1 cup celery, chopped
1 cup green peppers, chopped
1 small jar pimentos
3 sliced onions, like onion rings
1/2 cup sugar
1/2 cup vinegar
2 tablespoon water
1/4 cup cooking oil
Salt & pepper to taste
Mix all together in large bowl and let set in refrigerator overnight before serving.
Photo submitted by Sharon
Spaghetti Pie8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
4 oz. Mozzarella cheese
Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer.
Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.
Photo submitted by Sandie
Amish Steak1-1/2 lb. lean hamburger
1 tsp. salt
Pepper
1/4 tsp. garlic powder
1 c. bread crumbs, dry
2 eggs
1 sm. onion, chopped
Mix with hands.
2 cans mushroom soup
1 can mushrooms, drained
Milk
Grease a square baking dish, form meat mixture into baking dish. Cut into 9 pieces. In large skillet, fry all pieces together in some oil, keeping pieces intact. Drain on paper towels. Return fried pieces to baking dish. Mix mushroom soup with 1/2 can water and 1/2 can milk or evaporated milk. Pour soup over meat in baking dish. Add drained mushrooms, spread around. Bake, uncovered, in 350 degree oven for 30-40 minutes. Alternate cooking method: Make meat mixture into spoon size balls and fry. Remove grease. Put meat into baking dish, add soup and mushrooms. Bake 1/2 hour in 350 degree oven.
Photo submitted by Theresa
Macaroni And Cheese2 tbsp. margarine
1/4 c. unsifted flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. grated Cheddar cheese for sauce
Additional Cheddar cheese for macaroni
Mix flour, salt, dry mustard, pepper and milk. Microwave on High until, only until, it begins to thicken. Add margarine and 2 cups Cheddar cheese. Cook macaroni until done; drain. Turn crockpot on High. Butter sides and bottom. Place layer of macaroni and layer of extra cheese until you use all macaroni. Cook on High 30 minutes. Turn on Low 2 hours. Sprinkle top with paprika.
Photo submitted by Theresa
Taffy Apple Salad4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 1 tablespoon flour. Cook until mixture comes to a boil and is syrupy. Then strain to remove any lumps, then cool. Mix all ingredients and refrigerate 2 hours before serving.
Photo submitted by Amanda
Sausage Gravy1 pound bulk sausage
2 tablespoons onion, finely chopped
6 tablespoons Flour
4 cups milk
1/2 Teaspoon Poultry seasoning
1/2 Teaspoon Nutmeg, ground
1/4 Teaspoon Salt
Worcestershire, dash
Hot pepper sauce, dash
Hot baked biscuits
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until the mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
Photo submitted by Wendy
Never Fail Peanut Butter Fudge2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or
smooth peanut butter
Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.
Photo submitted by Minny
Crock Pot Onion Swiss Steak2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup
Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.
Photo submitted by Sharon
