Bacon & Gorgonzola Potato SaladFrom A Taste of Home 20111-3/4 pounds potatoes, peeled and cubed3/4 cup mayonnaise3/4 cup sour cream4 green onions, thinly sliced1 celery rib, finely chopped2 tablespoons minced chives, divided1/2 teaspoon salt1/2 teaspoon coarsely ground pepper1/4 teaspoon sugar1 cup (4 ounces) crumbled Gorgonzola cheese1 cup bacon bits, divided2 plum tomatoes, peeled, seeded and choppedPlace potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.anwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon. Yield: 6 servings
Corn 'n' Pepper PacketsTaste of Home Recipe 20114 medium ears sweet corn, cut into 2-inch chunks1 medium green pepper, cut into 2-inch strips1 medium sweet red pepper, cut into 2-inch strips2 tablespoons minced fresh parsley3/4 teaspoon garlic salt1/4 teaspoon celery seed1/4 teaspoon pepper1/4 cup butter, meltedIn a large bowl, combine the vegetables, parsley and seasonings. lace on a piece of heavy-duty foil (about 18 in. x 12 in.). Drizzle with butter. Fold foil around vegetables and seal tightly.Grill, covered, over medium-hot heat for 5-6 minutes on each side. Open foil carefully to allow steam to escape. Yield: 4 servings.Nutrition Facts: 1 serving (1 each) equals 196 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 471 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein.
Blueberry Crumble Pie Crust:1 1/4 cups unbleached all-purpose flour, plus more for surface1/2 cup chilled unsalted butter, cut into 1/2-inch cubes1/2 teaspoon kosher saltFilling and Topping:2/3 cup plus 3 Tablespoons sugar2 1/2 Tablespoons cornstarch1 teaspoon finely grated lemon zest plus 2 Tablespoons fresh lemon juice5 cups (1 pound 10 ounces) fresh blueberries3/4 cup unbleached all-purpose flour3 Tablespoons packed light brown sugar1/2 teaspoon cinnamon1/4 teaspoon salt5 Tablespoons unsalted butter, melted, cooled slightly Make crust by pulsing 1 1/4 cups flour, butter and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 Tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use heel of the hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic and chill doughuntil firm, at least 1 hour. Roll out dough on a lightly floured surface to a 13-inch round. Transfer to a 9 or 9 1/2-inch glass or metal pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes. Line a large baking sheet with foil and place on a rack in middle of oven; preheat oven to 375 degrees F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rackand let cool. After crust has cooled, whisk 2/3 cup sugar, cornstarch and lemon zest in a large bowl. Add blueberries and lemon juice and toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes. In a separate medium bowl, whisk flour remaining 3 Tablespoons sugar, light brown sugar, cinnamon and salt. Add melted butter and mix with fingertips to blend. Preheat oven to 375 degrees F. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast. Let pie cool on a wire rack.
Radish Cheese Spread (Czech Pomazanka z Redkvicek a Syra) 4 ounces (1 stick) softened butter1 (8 ounce) package softened cream cheese1 to 2 cups shredded radishes2 Tablespoons chopped chives or green onionssalt to taste In a medium bowl, cream together butter and cream cheese. Mix in grated radishes, chives or green onions and salt, combining thoroughly. Refrigerate, covered, until ready to serve. Goes well with dark rye breads or raw veggies, bread sticks or crackers. Makes about 2 cups.
Omelet Casseroles1 cup butter, melted100 eggs2-1/2 quarts milk1-1/4 teaspoons white pepper7-1/2 cups (30 ounces) shredded Swiss cheese7-1/2 cups cubed fully cooked hamDivide the butter among five 13-in. x 9-in. baking dishes; set aside. In a large bowl, beat 20 eggs, 2 cups milk and 1/4 teaspoon pepper until blended. Stir in 1-1/2 cups cheese and 1-1/2 cups ham; pour into one prepared dish. Repeat four times.Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean (cover with foil if the top browns too quickly). Let stand for 5 minutes before cutting. Yield: 60 servings.
Black Sesame Ice Cream3 tablespoons black sesame seeds crushed and roasted2 cups heavy cream2 cups whole milk1/2 cups granulated sugar4 eggsice cream makerCombine the Cream and SugarIn a medium saucepan, add cream, milk, and half of the sugar. Whisk them together, turn the heat on high, and bring the mixture to boil. Then turn the heat off.Make the Egg Yolk MixtureCrack the eggs over the side of the bowl, and separate the egg yolks and egg whites into two separate containers.In a small saucepan, whisk together egg yolks and sugar until well combined. Turn the heat on low.Combine the Egg and Cream MixturesAdd yolk egg mixture to the cream mixture. Turn the heat on low and cook for 5 minutes, or until the mixture achieves a custard-like consistency.Pour into your ice cream maker, and follow the instructions until it is ready. Serve your ice cream with fruit or jam.
Grandma's Gingersnap Cookies2 cups sifted all-purpose flour1 tablespoon ground ginger2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon salt3/4 cup shortening1 cup white sugar1 egg1/4 cup dark molasses1/3 cup cinnamon sugarPreheat oven to 350 degrees F (175 degrees C).Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
7 Layer Dip 1 (1 ounce) package taco seasoning mix1 (16 ounce) can refried beans1 (8 ounce) package cream cheese, softened1 (16 ounce) container sour cream1 (16 ounce) jar salsa1 large tomato, chopped1 green bell pepper, chopped1 bunch chopped green onions1 small head iceberg lettuce, shredded1 (6 ounce) can sliced black olives, drained2 cups shredded Cheddar cheese In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Hot Sticky Wings3 pounds chicken wings1 (18-ounce) jar apricot-pineapple preserves1 (1.25-ounce) packet chipotle taco seasoning1/4 cup ketchup1 jalapeno, finely dicedLight broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.
Subway Sweet Onion Sauce1/2 cup light corn syrup1 tablespoon minced white onion1 tablespoon red wine vinegar2 teaspoons white distilled vinegar1 teaspoon balsamic vinegar1 teaspoon brown sugar1 teaspoon buttermilk baking mix1/4 teaspoon lemon juice1/8 teaspoon poppy seed1/8 teaspoon salt1 pinch cracked black pepper1 pinch garlic powder1. Combine all ingredients in a small microwave-safe bowl.2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.3. Whisk well, cover and cool.4. Alternatively, bring to a boil on top of stove.