Salads
BLT Pasta Salad

1 (16 ounce) package medium seashell pasta (or veggie rotini)
1 pound sliced bacon, cooked and crumbled
1 1/2 cups ranch dressing
1 small onion, chopped
2 tomatoes, chopped
sliced green onions to sprinkle on top of pasta salad

Bring a large pot of water to a boil.  Add the pasta, and cook until tender, about 8 minutes.  Drain and rinse under cold water to cool.  Meanwhile, cook the bacon in a large deep skillet over medium high heat until browned and crisp.  Remove from the pan and drain on paper towels.  In a large bowl, stir together the Ranch dressing, onion, and tomatoes, Mix in the cooled pasta.  The pasta will absorb some of the dressing, so don’t worry if it seems like too much.  Refrigerate for several hours or overnight.  Crumble bacon over the top just before serving. Also, you can add sliced green onions on top.

Marinated Cucumber-Tomato Salad
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup sugar
2 tablespoons chopped fresh mint
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 medium cucumbers, peeled and cut into 1/4 inch slices
3 medium tomatoes, cut into wedges
1 medium-size red onion, thinly sliced

Whisk together first 6 ingredients in a large bowl. Add cucumber slices, tomato wedges, and onion slices, tosssing gently to coat.  Cover vegetable mixture, and chill at least 2 hours.  Serve with a slotted spoon.
This recipe is from Southern Living: 2002 Annual Recipes.

Entrees
Samburgers

2 lbs ground chuck and sirloin
1 package ranch dressing mix
1/4 c bread crumbs
1 package beefy onion mushroom soup mix
1 T cajun seasoning, season-all or favorite
3-4 T Worcestershire sauce

Mix all together. Shape into your favorite sized patties.  Cook to desired doneness.

 

Sweet and Salty Steak Marinade

(Producer Emilie): The measurements below would make marinade for 2 good sized ribeyes.
1 1/2 cups A-1 steak sauce
1 tablespoon low sodium soy sauce
1/3 cup zesty Italian salad dressing
1/3 cup honey
1/2 teaspoon of garlic powder (I just sprinkled into bowl until it looked good…)
Cajun seasoning – I also sprinkled some of this until it looked good.

Mix all ingredients above in bowl.  Place steaks in bowl and cover.  I turned the steaks every 30 minutes for 3 hours.  You can let the steaks marinate longer if you’d like!

Mike cooked our steak on a hot grill for 7 minutes on each side.  We had thick ribeyes and they came out medium rare.  YUM!

Pimento Cheese sandwiches
2 cups extra sharp cheddar
2 cups sharp cheddar
garlic powder
onion powder
salt
4 oz jar of pimentos, drained and chopped
mayo

Mix it all together and enjoy on a sandwich or a dip for veggies!

Kabob Marinade (courtesy of Emilie’s friend Lacy)
1 cup soy sauce
1/4 cup Jack Daniels
1/4 cup brown sugar
1 tablespoon Worchestershire sauce
1/2 cup white vinegar

Mix all ingredients together then add kabob meat and veggies. Let it marinate overnight or if you can for a whole day.This marinade is for about 1lb steak and 1 package/veggie of all three bell peppers, mushrooms, onion and cherry tomatoes.

Jalapeno Tuna Steaks
1 tablespoon olive oil
2 teaspoons lime juice
1 jalapeno pepper, minced
3 cloves garlic, minced
salt and pepper to taste
1 pound ahi tuna steaks

Whisk the olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat-bottomed dish.  Place the tuna steaks in the dish, turning to coat entirely in marinade.  Refrigerate 20 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Cook the steaks until they are beginning to firm and are hot in the center, 5 to 7 minutes per side.

Sides
Sam’s Mom’s potato salad

5 lbs of new potatoes, boiled with skins left on
8 eggs, boiled and diced
1 small jar of dill relish
3/4 jar of mayo (use as much as you need to make it moist)
1 jar of Oscar Mayer bacon bits
1/2 lb of ham chopped up
salt and pepper to taste

Boiled 5 lbs of potatoes.  Once they’re cooked and cooled cut them into bite size pieces.  Boil 8 eggs and once they’re cooked and cooled dice them up.  Mix together potatoes, eggs, relish (all of jar, even the juices), mayo, bacon bits and ham.  Then salt and pepper to taste.  You want the potato salad to be “wet”.  You can also add some mustard if you like, but Mrs. Judy North doesn’t.

Cucumber and Yogurt Dipping Sauce
1 (16 ounce) container plain yogurt
1 large cucumber, peeled, seeded, and diced
2 to 3 garlic cloves, minced
1/4 cup minced sweet onion
1 tablespoon olive oil
2 to 3 teaspoons lemon juice
1 tablespoon fresh or 1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
garnish fresh dill sprigs

Line a mesh strainer with a paper coffee filter or paper towel.  Spoon yogurt into filter, and place strainer over a bowl. Cover with plastic wrap; chill 4 hours. Spoon yogurt into a bowl, discarding strained liquid.  Stir in diced cucumber and next 7 ingredients. Cover and chill yogurt mixture until ready to serve.  Garnish, if desired. Serve with pita chips and fresh vegetables.
Note: The sauce may also be served as a spread for tomato or roast beef sandwiches.
This recipe is from Southern Living: 2002 Annual Recipes.

Desserts
Luscious Lemon Pie

1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated lemon rind
1/4 cup butter or margarine
1/4 cup fresh lemon juice
1 cup milk
3 egg yolks, lightly beaten
1 (8-ounce) carton sour cream
1 baked 9-inch pastry shell
whipped cream
garnish: grated lemon rind

Combine first 7 ingredients in a heavy saucepan. Cook over medium heat 7 to 8 minutes or until smooth and thickened, stirring constantly. Remove from heat. Fold sour cream into filling, and pour into pastry shell; cover and chill at least 3 hours before serving. Top pie with whipped cream, and garnish, if desired.  Makes 1 (9 inch) pie.
This recipe is from Southern Living: 30 Years of Our Best Recipes.

Key Lime Pies
8 large eggs, lightly beaten
2 cups sugar
1/4 cup grated lime rind
2/3 cup key lime juice
dash of salt
1 cup unsalted butter or margarine, softened
Graham Cracker Crusts
2 cups whipping cream
1/4 cup sifted powdered sugar
2 teaspoons vanilla extract
Garnish: lime twists

Combine first 5 ingredients in top of a double boiler, and bring water to a boil.  Reduce heat to low; cook, whishking constantly, until thickened. Add butter, and cook, whisking constantly, until butter melts and mixture thickens.  Pour into Graham Cracker Crusts.  Bake at 300 degrees for 20 minutes or until set; cool.  Cover and chill at least 8 hours.  Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla, and spread over filling.  Chill. Garnish just before serving, if desired.  Makes 2 (9 inch) pies.
This recipe is from Southern Living: 30 Years of Our Best Recipes.

Kool-Aid Cake
1 box cake mix of your choice
1 box powdered sugar
1 pack kool-aid, your choice
1 carton or can of milk

Make the cake according to directions on the box.  Mix half a box of powdered sugar and about half a pack of Kool-Aid.  You can mix the whole pack of Kool-Aid to fit your taste.  Mix well.  Stir in the milk a little at a time to get the thickness you desire.  After cake cools before putting on the icing put a few holes in the cake so as to let some of the icing soak in the cake.

Mint Chocolate Chip Ice Cream
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.  Pour the mixture into an ice cream maker, and freeze according to the manufacterer’s instructions. After about 10 minutes into the freezing, add the chocolate chips.  After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Drinks (adult and kid friendly ones!)
Front Porch Lemonade

1 1/4 cups sugar
1/2 cup boiling water
1 teaspoon grated lemon rind
1 1/2 cups fresh lemon juice
4 1/2 cups cold water
garnish: lemon slices

Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, juice, and cold water; stir well. Chill and serve over ice. Garnish, if desired.  Makes 7 cups.
This recipe is from Southern Living: 30 Years of Our Best Recipes.

Frozen Coffee Cooler
6 cups ice cubes
4 cups brewed coffee, cooled
1 cup coffee liqueur
3/4 cup sugar
1 teaspoon ground cinnamon
1 cup half and half or milk
garnishes: whipped cream, ground cinnamon

Process half of first 5 ingredients in a blender until smooth. Pour coffee mixture into a large pitcher. Repeat with remaining half of first 5 ingredients, and pour into pitcher. Stir half-and-half into coffee mixture, and garnish, if desired. Serve immediately.
This recipe is from Southern Living: 2002 Annual Recipes.

Wine Welcomer
1 (750 milliliter) bottle dry white wine such as Chardonnay
1 (6 ounce) can frozen lemonade concentrate, thawed and undiluted
2 cups orange juice
1 cup Cointreau or other orange-flavored liqueur
1 (1-liter) bottle club soda
Orange slices (optional)

Combine first 4 ingredients in a punch bowl; add club soda, stirring gently. Serve over ice with orange slices, if desired. Makes 12 cups.
This recipe is from Southern Living: 30 Years of Our Best Recipes.

Murph-a-ritas
Margarita:
1/2 capful Cointreau
1 oz Tequila (mid priced, avoid the cheapo stuff)
Juice of 1 lime
Simple sugar mixture

Simple sugar mixture:
in a 12 oz cup (or larger) fill 1/3 of cup with sugar, rest with water.  Taste should be sweet.

In highball glass rub the squeezed lime peel on rim. Salt the rim.  Mix Cointreau, tequila and lime juice.  Fill highball with ice and top with simple sugar mixture.

These can be made without alcohol.  Just use a splash of OJ and no alcohol (clearly…).

Also, just make 1 margarita at a time to keep the quality of the margarita awesome!



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