Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

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Lentil Soup

 

 

Lentil Soup

Original recipe yields 8 servings

Ingredient Checklist

    2 tablespoons olive oil

    ½ onion, chopped

    1 carrots, diced

    1 stalks celery, chopped

    1 cloves garlic, minced

    ½ bay leaf

    ½ teaspoon dried oregano

    ½ teaspoon dried basil

    1 cups dry lentils

    4 cups water

    ½ (14.5 ounce) can crushed tomatoes

    ¼ cup spinach, rinsed and thinly sliced

    1 tablespoon vinegar

    salt to taste

    ground black pepper to taste

Directions

Instructions Checklist

    Step 1

    Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

    Step 2

    Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.

    Step 3

    When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

https://www.allrecipes.com/recipe/13978/lentil-soup/

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Deluxe German Potato Salad

 

 Ingredients

• /2 pound sliced bacon, diced
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 cup cider vinegar
• 1/2 cup water
• 5 pounds unpeeled small red potatoes, cooked and sliced
• 2 medium carrots, shredded
• 2 tablespoons minced fresh parsley
• Additional salt, optional

Directions

1. In a large skillet, cook the bacon over medium heat until crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
   
2. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. 
3. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers

 

 

https://www.tasteofhome.com/recipes/deluxe-german-potato-salad/

 

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Betty j Fiedler Theis stew recipe

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Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.

beef lo mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
5.  

Bill Bailey Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Square-H Brands, Inc.

Santa Maria Style Slow-Cooked Stew

Hearty stew featuring the classic flavor of Bill Bailey's^® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Ingredients

1 each	Bill Bailey's® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast ( about 3 lbs. )
1/2 cup	Cornstarch - Separated in half
1/2 cup	Carrots minced
1/2 cup	Celery minced
1 each	Onion - medium - minced
8 oz	Carrots - fresh, peeled, baby-cut
1 cup	Peas - baby - frozen
2 cups	Potatoes - unpeeled and diced
3 cloves	Garlic - minced
2 cans	Beef broth - Two 12-oz. cans
6 tbspns	Vegetable Oil
1 pinch	Salt to taste
1 pinch	Pepper to taste

Instructions

1. Cut marinated tri-tip into 1” chunks and coat with one cornstarch half portion.
2. Preheat oil in a skillet and slightly brown the meat pieces.
3. Once all the meat has been browned, place in the slow cooker.
4. In the same skillet, put the minced onion, garlic, minced celery, and minced carrots.
5. Sauté the minced vegetables until onions are translucent and tender
6. Add the remaining cornstarch half portion and stir to combine with the minced vegetables.
7. Add one can of beef broth and stir to create gravy
8. Pour this mixture on top of the browned meat in the slow cooker.
9. Add the potatoes, peeled baby-cut carrots, and peas.
10. Pour the other can of beef broth into the slow cooker until all ingredients are covered with the broth
11. Cook on low setting for 8 to 12 hours.
12. Salt and pepper to taste.

https://www.squarehbrands.com/recipes/santa-maria-style-slow-cooked-stew/

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Beef Stew

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional)

Directions:

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes

Jean Harms Crock Pot Pot Roast

2# pot roast
Campbell's Golden Mushroom soup, condensed.
Lipton Onion Soup mix
Celery
Onions
Carrots
Potatoes


I just put the roast, potatoes and veggies in the crock pot. 

Then mix together a can of Campbells Golden Mushroom soup and Lipton Onion Soup mix and pour it on top of the roast and veggies and cook it on low for ah, about six hours or so. 

On Sunday mornings I would cook it on High until just before we left for church then put it on low. 

We would drive into the garage and that aroma would just hit you in the face. By the time we got upstairs, our mouths were watering!

Belgian Beef Stew

Not sure the beer couldn't be a red wine. 

Ingredients

• 2 lbs chuck roast, cut into 2-inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 T all-purpose flour
• 1 T olive oil
• 1 T butter, unsalted
• 1 1/2 C pearl onions, peeled
• 2 lg carrots, peeled and cut into 1/2-inch slices
• 4 C low sodium beef broth, divided
• 1 T light brown sugar, packed
• 1 T tomato paste
• 1 (2.6 oz) package beef demi-glace
• 1 1/2 C Oud Bruin-style beer
• 2 C small red potatoes, cut in half
• 8 oz button mushrooms, cut in half
• 2 tsp fresh thyme, chopped
• 1 T flat leaf parsley, minced
• 2 tsp cider vinegar, optional

Directions

Season beef with salt and pepper and dust with flour.
Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat.
Add beef in batches; sear on all sides.
Transfer to a plate and set aside.
Add butter and reduce heat to medium.
Add onions and carrots and sauté until lightly golden, about 6 minutes.
Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace.
Add to vegetables, stirring to combine.
Add beer and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes.
Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth.
Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender.
Before serving, stir in parsley and cider vinegar to taste.

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice

Ingredients

• 1 large head of cabbage, finely shredded
• 1 medium bell pepper, finely chopped
• 1 medium sweet onions, finely chopped
• 2 carrots, grated or julienned*

Dressing:

• 1 cup granulated sugar**
• 1 teaspoon salt
• 2/3 cup neutral flavor vegetable oil***
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.

Crock pot Chicken

Ingredients:

• ¼ cup of olive oil
• 1/3cup of lemon juice
• 1 teaspoon of oregano (dried or fresh)
• 1 teaspoon of onion powder
• 2 cloves of garlic, crushed
• 1 teaspoon of salt
• Fresh black pepper
• 2 pounds of boneless, skinless chicken breast
• 1 pound of red-skin potatoes
• 5 to 8 baby carrots

Directions:
To make the marinade, add the oil, lemon juice, oregano, onion powder, crushed garlic, salt, black pepper to a measuring cup and mix well together.

Add the chicken in the middle, the potatoes on one side and the baby carrots on the other.

Pour in the marinade, ensuring that each ingredient is drenched.
Set the slow cooker to a high for 4 hours, or low for 8 hours.