CARROT RAISIN SALAD WITH MARSHMALLOWS

3 cups shredded carrots

1 1/2 cups miniature marshmallows
2/3 cup golden or regular seedless raisins
1/2 cup sliced celery
1/4 cup chopped walnuts
1/2 cup mayo-type salad dressing

In a medium mixing bowl, combine the carrots, raisins, celery and walnuts. Gently stir in the marshmallows. Fold in the salad dressing. Chill until serving time.

 

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GARLIC, CHEESE, and BACON MASHED POTATOES

Approximately 1 1/2 lb potatoes with thin skins, quartered but not peeled

Enough water to cover potatoes
1/2 cup mayonnaise
1/2 cup milk
6 slices bacon, cooked crispy, drained, and crumbled
3 cloves garlic, minced
Salt to taste
Fresh ground black pepper to taste
1 cup shredded cheddar cheese
1 sprig fresh parsley for garnish, if desired

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat to medium and continue to cook until the potatoes are fork tender. Drain.

Mash the potatoes. Add the mayonnaise, milk, bacon, garlic, salt, and pepper. Mix together well. Stir in the cheese. Garnish with a sprig of fresh parsley, if desired.

Yield: 4 servings

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HOMEMADE CARAMEL CORN

28 vanilla caramels, unwrapped

2 tbsp cold water
2 1/2 quarts freshly popped corn

Preheat oven to 250 degrees. Lightly butter a cookie sheet that has sides; set aside.

In a large glass measuring cup, put the caramels and water. Microwave on high for 1 1/2 minutes; stir. Continue microwaving on high for another 30 seconds to 1 minute or until the sauce is smooth and the caramels melted. Immediately pour the caramel mixture over the popcorn; toss until popcorn is well coated. Spread onto the prepared cookie sheet. Bake for 20 to 25 minutes. Break into bite-sized pieces. 

AMISH DROP BISCUITS

 I grew up in Southern Indiana where we had an Amish community. We enjoyed their restaurants and good food. They are good carpenters, too. They built my family home. This is an Amish recipe for some easy drop biscuits.

2 cups flour

4 tsp baking powder

1/2 tsp salt

5 T shortening

1 cup milk

Sift together the flour, baking powder and salt into a bowl. Cut the shortening into the flour mixture until it is completely incorporated. Make a well in the center and pour the milk into the well all at once. Stir with a fork until well mixed. The dough will be quite soft.

Drop by heaping tablespoons onto a greased baking sheet and bake in a preheated 450-degree oven 15-20 minutes until golden brown.

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ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini

8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

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LUNCHBOX PINEAPPLE BARS

3/4 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 cup quick oats (not instant oatmeal)
5 tbsp cold unsalted butter
1/2 tsp almond extract
3 tbsp sliced almonds
1 cup all-fruit pineapple spread

Using a food processor or a pastry cutter, combine the flour, brown sugar, and oats processing until blended. Add the butter and the almond extract to the flour mixture; pulse or cut until crumbly. Remove a half cup of the mixture and set aside in a small bowl. Add the almonds to the half cup mixture.

Press the remaining mixture onto the bottom of a 9-inch square pan that has been sprayed with nonstick cooking spray or lightly buttered. Spread the pineapple over the crust. Sprinkle the remaining crumb mixture with the almonds over the top of the pineapple layer. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top should be golden brown. Set pan on a wire rack to cool before cutting into 12 bars.

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BEETS BAKED IN ORANGE SAUCE

3 cups cooked (or drained canned) beets, sliced (not pickled beets)

2 tbsp all-purpose flour
1/4 cup sugar
1/2 cup orange juice
2 tbsp butter, melted

Place the beets in a casserole dish. Combine the flour, sugar, orange juice and butter. Pour flour mixture over the beets. Cover and bake in a preheated 350 degree oven for 15 minutes.

 

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BUTTERNUT SQUASH SOUFFLE BITES

I saw this recipe on the internet and found it quite interesting. A good way to get kids to eat their vegetables. They are almost always fascinated by a food they can hold in their hand, if desired. And these are good warm or cold.

3 eggs
1 cup roasted and pureed (fork-mashed) butternut squash
pinch cinnamon
freshly ground black pepper and a pinch of salt

Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.

Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.

Spoon or pour souffle batter carefully into the prepared muffin tin.

Bake 15 minutes, or until centers have puffed up and set.
Note: The souffles will flatten slightly upon cooling.

 

Note: Original recipe and photo are from Terita at Kid Can Eat. 

D'S GARDEN PASTA SALAD

Note: This salad is quick and easy. It does, however, taste better after being chilled for a couple of hours. A good make-ahead dish.

1 pkg (16-oz) whole-grain rotini pasta
1 pkg (8-oz) sliced pepperoni
1 cup shredded mozzarella cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/2 cup thinly sliced cucumber
1/2 cup diced tomato OR cherry tomatoes, halved
1 cup Italian salad dressing (sugar-free or low-sugar)

Cook pasta according to package directions omitting any salt and/or butter called for; drain well.

Place the pasta in a large bowl with the remaining ingredients and toss together well.  Chill for a couple of hours or so before serving.

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TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef

1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

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