Pesto Pasta Salad
a la Morgan

1 box farfalle pasta
1 small jar pesto
1 pkg ranch dressing mix
container of cherry tomatoes
bag of fresh spinach
crumbled feta cheese (I usually only use half a container)

Make ranch dressing mix as it says to and place in fridge. Boil noodles until al dente, drain and place in large bowl. Add the ranch dressing and the pesto to the noodles. Cover and refrigerate overnight, or at least several hours until you are ready to serve. Before serving, add in the bag of spinach and mix. Then add in the feta and tomatoes and toss together. Enjoy!

Homemade Applesauce
a la the pioneer woman

6 pounds apples, any variety, peeled, cored and cut into 8 slices
1 c apple cider, or apple juice, or just water
juice of 1 lemon
1/2 c brown sugar, packed
1 t cinnamon, more or less to taste
optional ingredients: nutmeg, allspice, maple syrup, butter

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!

Cowboy Bacon Beans
a la the Pioneer Woman

4 cups dry pinto beans
1 pound thick-cut bacon, cut into pieces
2 whole green bell peppers, diced
1 whole onion, diced
1 cup brown sugar
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon chili powder, optional
2 teaspoons salt, more to taste
2 teaspoons black pepper, more to taste
4 cloves garlic, minced

Rinse the beans under cold water, sorting out any rocks/particles. Set aside.

In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

chef's note: i did this the quick way, and used canned pinto beans. the flavors were great! i also only used half of the brown sugar- it was plenty sweet for me, especially with the ketchup

Jumbo Pico de Gallo
a la Pioneer Woman

5 whole plum (Roma) tomatoes
1/2 large onion
1 jalapeno, halved, seeded and finely sliced
1/2 cup fresh cilantro leaves
2 limes
1/2 teaspoon salt

Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.

Laura's Favorite Seashell Pasta
a la Laura

1/2 c olive oil
3 cloves garlic, minced
3/4 t salt
1/2 t red pepper
1 pint small tomatoes, cherry or teardrop, sliced in half
1 lb medium pasta shells
1/2 c Parmesan cheese
1/2 c fresh basil leaves, thinly cut in strips

simmer together the oil, garlic, salt, red pepper together for about 5 minutes on low heat, careful not to burn the garlic. add half of the tomatoes and simmer for another 5 minutes, just to sweat them down. remove from heat and place in large bowl with the rest of the tomatoes. let sit for about 30 minutes.
meanwhile, cook the pasta according to package directions. drain, and toss in bowl with tomatoes. add cheese and basil, and toss. serve hot!

chef's note: this is a great, light pasta. it is great as a side dish, but i would add grilled chicken or add bacon for a main dish. it makes plenty to have for lunch the next day.

cranberry jello salad
a la grandma martineau

6 oz raspberry jello
1 can crushed pineapple
1 can cranberry sauce
1 apple, grated
juice of 1 orange
2 T orange peel
nuts

mix jello with hot water and set with some ice. add remaining ingredients and set.

chef's note: this is a thanksgiving staple at our house. mom usually makes it the day before and leaves it in the fridge.

green bean casserole
a la aunt diana

1 can cream of mushroom soup
1 (3 1/2 oz) can french fried onions
3 c cooked french style green beans, drained
dash of pepper
grated cheese, optional

in 1 quart casserole dish, stir in soup, 1/2 can onion rings, green beans, pepper and cheese. bake 350 for 20 minutes, or until bubbly. top with remaining onions and bake 5 minutes more.

Potato Casserole
a la Aunt Diana

6 medium potatoes
1/4 cup butter
1 can cream of chicken coup
1 pt sour cream
1/3 c green onions, chopped
1/2 c shredded cheese
3/4 c corn flake crumbs, buttered with 2 T butter

cook potatoes in jackets, then peel and grate. add butter, melted, to hot potatoes. mix separately cream of chicken and sour cream. put potato mixture into a 9x13 baking dish. add green onions and grated cheese and toss lightly. pour in soup and sour cream mixture. top with buttered corn flake crumbs.
bake at 350 for 35 minutes.
this is delicious with ham or ham cubes in it for an entire meal (1 pound ham).

chef's note: i like to cube the potatoes instead of grating them. many other recipes i have seen use frozen hash browns as an alternative too.

Cabbage Pancakes
a la Lisa Weyand

1/2 large head cabbage, finely chopped
2&1/2 c. flour
2 T. dashi (bonito stock; can substitute chicken)

2 cups water
4 eggs
4 T. dry bread crumbs
4 t. pickled ginger, thinly sliced (the pink kind they serve with sushi)
1/4 c. finely chopped green onion
optional: 1/2 c. diced cooked chicken, small shrimp, scallops, or sausage
oil for frying

Mix well the cabbage, flour, fish or chicken stock, water, eggs, bread crumbs, ginger, & onions in a large bowl. You can add the meat/seafood at this point or add it to each 'pancake' as it cooks for more even distribution.

Heat a lightly greased griddle or skillet to med. heat & ladle approx. 1/2-1 c. batter onto it (depending on how large you want them). If necessary, use the back of a spoon to spread out into a circle. Cook until the bottom starts to color & edges are cooked, about 10 min. Flip & cook an additional 6-8 minutes. Serve hot with approx. 2 T. okonomiyaki sauce spread over the surface & then cut into 4 quarters (for a large pancake). Some chefs prefer to make a spiral of the sauce & then the mayonnaise.

Calabacitas
a la Mom B

4-5 Zuccinni, cubed
2 lbs. corn (frozen is fine, just rinse with warm water to get ice off)
1 can of green chilis
1 onion, diced
1 c shredded cheese

Put all vegs in pot with about 3 c water (not quite enough to cover, about half). Cook until vegs are tender. Drain water. Add chesse and stir until melty.

Honey Butter

 

3/4 c unsalted butter, room temperature

1/4 c honey

2 t vanilla extract

1/2 t salt

Whip together and enjoy.

Coconut Rice
a la Irene Monson

2 c Basmati rice
3 1/2 c water
1 c sugar
1/2 t finely ground cardamon
2 1/4 c grated coconut, slightly toasted
1/3 c pistachios or cashews
1/3 c raisin, soaked to soften
1 T butter

Soak rice for 1 hour and drain. In medium saucepan, bring water, sugar and cardamon to a boil. Add rice and return to boil. Cover tightly and cook 10 minutes. Add remaining ingredients and cook an additional 10 minutes, covered. Remove cover and let cook on low for an additional 2-3 minutes, stirring to dry it up a little bit. Mix and serve.

Lime Rice
a la Cafe Rio
In sauce pan, saute:
2 T butter
1 yellow onion
4 clove garlic, minced

In a large pot, bring to a boil the following:
6 2/3 c water
8T chicken bullion
1/2 bunch cilantro, chopped
2 t cumin
2 small cans diced green chilis
1 T lime juice
1/2 t salt
Add browned onion and garlic to boiling water. Add 3 cups long grained white rice. Reduce heat, cover and simmer for 30 minutes.

Dill Roasted Potatoes
a la Jasmine

2 lbs. red potatoes
1/4 c melted butter
1 t salt
1 t garlic powder
1/2 t dill weed
Cube potatoes (about 1 inch cubes) and put in large baking dish. Combine rest of ingredients and toss with potatoes. Cover and bake at 350 for over an hour. If you want the potatoes crispy and brown on top, uncover for the last 10 minutes or so. These are really healthy, easy and delicious!