Jodi’s Homemade Lemonade
4-6 lemons, juiced
1 cup sugar
Make simple syrup with 1 cup water and 1 cup sugar (put in pot on stove on medium heat and stir until sugar dissolves). Pour that into pitcher, then pour lemon juice (some pulp is good!), then fill pitcher with water and mix. Taste it and see if it’s too sweet or too tangy and change accordingly! This is for a regular pitcher size, not one of the big ones!
Southwestern Chicken Salad
10 tbsp mayo
juice of 1 lime
1 tbsp taco seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
dash crushed red pepper flakes
2 (12 oz) cups cooked chicken
1 (11 oz) can whole kernel corn, drained
1/2 green pepper, finely diced
1/2 cup finely diced celery
2 plum tomatoes, seeded and diced
2 tbsp findly chopped fresh cilantro
In medium bowl, whisk together mayo, lime juice, taco seasoning, garlic powder, onion powder, and red pepper flakes. Stir in remaining ingredients. Coat evenly.
Zesty Cucumber Salad
¼ cup Ranch Dressing
2 tablespoons Zesty Italian Dressing
Dash of Salt & Pepper
Use a potato peeler to remove skin from cucumber. Dice cucumber, tomato, and avocado. Add Ranch, Zesty Italian, and salt & pepper. Stir all together until well blended.
Jodi’s cousins’ Korean Cucumber Salad
2 “English” cucumbers (the long ones, individually wrapped without the seeds)
garlic flavored rice vinegar
chopped green onions
toasted sesame seeds
Thinly slice cucumbers and put in bowl. Add vinegar until it’s about 1/2 deep in the bowl. Add some sesame oil (I’m guessing about 2 Tbsp, maybe a little more), about 1 Tbsp minced garlic, and a big handful of green onions. Season with seasoned salt, red pepper and black pepper. Then add sesame seeds. Add as many or as little sesame seeds as you like. Taste the salad and adjust the seasonings to what you like.
Deviled Egg Spread
1 dozen large eggs – boiled, peeled and cut lengthwise
1 cup mayo
1 tablespoon yellow mustard
salt and pepper
paprika for dusting
Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
This recipe is from The Cutting Edge of Ordinary.
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.
Pimento Cheese sandwiches
2 cups extra sharp cheddar
2 cups sharp cheddar
4 oz jar of pimentos, drained and chopped
Mix it all together and enjoy on a sandwich or a dip for veggies!
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.