Pea Salad

Head of lettuce chopped up

1 package of frozen tiny peas

1 lb. bacon cooked and crumbled

1/4 cup red onion

1/4 cup chopped celery

small can of chopped up water chest nuts

1 cup of parmesan cheese

1 small jar of Best Food Mayonnaise

2 table spoons of sugar

Place chopped lettuce in a large bowl. Layer the red onion then celery, then the chopped up water chestnuts. Next open frozen peas and layer on top. Next spread mayonnaise on top and cover all the peas, and make sure there is no air bubbles and it is completely covered. Next sprinkle the sugar then sprinkle the parmesan cheese. Top off with the bacon. Next put plastic wrap tightly over it and let it sit over night or for 24 hours. Before you serve it make sure you toss it very good. Enjoy!!

Freezer Cream Cheese Mashed Potatoes

I love these mashed potatoes and found them on Creatively Domestic. 

Ingredients:

5 pounds of potatoes
1 block (8 oz) of low-fat cream cheese, softened

3/4 cup low fat sour cream
4 tablespoons butter

3/4 cup milk (I left this out as they were for the freezer)
1 1/2 teaspoons salt
1/2 teaspoon onion powder

For the directions click here.

Mmmmm... Risotto

(I modified a risotto recipe and it turned out sooo good!!!)

3 cups -water
1 can - chicken broth
3 Tablespoons -butter or olive oil, divided
1/2 teaspoon- salt
1/2 teaspoon- pepper
1 pound - broccoli florets
2 cloves - minced garlic
1/2 cup - chopped onion
1 cup - uncooked Arborio Rice
1/2 cup - chopped green onion
1/3 cup - dry white wine
1/2 cup - heavy cream
1/3 cup - grated Parmesan cheese

1. Heat water and broth in a 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add salt, pepper, and broccoli. cook until tender crisp. remove broccoli from pan and set aside.
   
3. In the same saucepan, add 1 tablespoon of butter, garlic, and onion. Cook until onion is soft.
   
4. Add rice and stir for 2-3 minutes. Add wine and stir until absorbed.
   
5. Increased heat to medium-high; stir in 1 cup of water-broth mixture until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time allowing each cup to be absorbed before adding another . Cook until rice is tender ad mixture has a creamy consistency (approximately 25-30 minutes).
   
6. Stire in asparagus, green onion, cream, and cheese. Stir until mixture is creamy, about 2-3 minutes. Serve immediately.
   

VINEGAR CUCUMBERS

1 cucumber, thinly sliced

½ cup apple cider vinegar
2 Tbsp. sugar
¼ tsp. white pepper
2 tsp. salt


Put ice cubes in a bowl of water, add cucumber slices and refrigerate for 15 minutes. Add the rest of the ingredients and let marinade in fridge for one hour before serving.

SCALLOPED POTATOES

Emma

potatoes, slice into round slices
white onion, sliced and then quarter
salt and pepper to taste

Heat olive oil in frying pan. Fry potatoes and onion until tender and brown. Put into a casserole dish and pour milk over until ½ inch below the top of the potatoes. Bake at 350º for 30 minutes.

“This is the way my mother (Emma) did them, but I have never seen other recipes where you fried the potatoes first.” – Nadine

POTATO PATTIES

2 cups mashed potatoes (or shredded raw potatoes rinsed well)
1 onion diced
2 eggs, well beaten
salt and pepper to taste
Form into patties and fry. Serve with catsup or salsa.

“As a newlywed I found a recipe for potato pancakes, but while making the recipe I realized they weren’t the type of pancakes I wanted. I finished the recipe and we decided we liked them. I changed the name to Potato patties to avoid future confusion.” – Nadine

MASHED POTATOES

4 Medium Idaho russet potatoes (with or without the skins)
1/3 cup milk
2 Tbsp. butter
¼ to ½ tsp. salt
pinch of baking powder makes them fluffy


If you choose to leave the skins on scrub them really well and cut out any places that don’t look like you would want them in your potatoes. Cut into fourths, add water until almost covered. Boil potatoes until potatoes break apart easily when pierced with a fork, about 15 minutes. Drain well. Mash and add the remaining ingredients.

“I’m partial to Idaho potatoes. Growing up in Idaho created a lot of memories associated with them. School was always let out the first week in October (after the first frost) for the youth to help pick potatoes. Machinery would dig up the potatoes, then and with a partner we would crawl along the ground or walk bent over, with a bushel basket, and pick up the potatoes. When we each picked a basket full we dumped them into a burlap bag. Then repeat the process all over, all day long. We got paid five cents a basket. The first few years I just earned pocket money. Then one year I worked real hard and had enough money to buy a dress. I believe it was the year my mother said she would be my partner. I figured that I would be able to out pick her, after all she was in her 40's. But was I ever surprised, I had a hard time keeping up with her. The last two years I help in the potatoes we worked on a Combine. It was pulled behind a tractor and would dig the potatoes then send them along a conveyor belt. Two people would stand on each side of the belt and simply remove everything that shouldn’t go into the bag. When the bag was full you would just set it on the ground. What a great invention!” – Nadine

MAKE AHEAD MASHED POTATOES

8 - 10 potatoes (peels or no peels)
8 oz. cream cheese, softened
1 cup sour cream
Salt & pepper
2 cloves fresh garlic, pressed
Milk to till desired consistency
1 cube butter, optional


Cut into fourths, add water until almost covered. Boil potatoes until potatoes break apart easily when pierced with a fork, about 15 minutes. Drain well. Mash and add the remaining ingredients. Put in a 9 x 13 buttered baking dish, dot with butter and sprinkle with seasoning salt. Cover with foil and refrigerate. Before serving bake at 325º for 15 minutes covered . Remove foil and bake an additional 20 minutes.

Great for Thanksgiving

ONION RING BATTER

Teton Valley High School Home Ec.


1 cup flour
½ tsp. salt
1 cup milk
1 tsp. baking powder
1 egg well beaten
1 Tbsp. vegetable oil
½ tsp. celery salt


Mix together. Slice onion and separate into rings. Dip onions into batter and deep fry at 375º until golden brown. Place on paper towels.

TWICE BAKED POTATOES

4 large potatoes
4 Tbsp. butter
4 Tbsp. Whipping Cream
dash of salt and pepper
¾ cup shredded cheddar or Monterey Jack cheese for topping


Clean potatoes, prick with a fork and bake at 375º for 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out pulp, and put in a bowl. Add butter and cream, season to taste with salt and pepper. Whip together until smooth. Fill potato shells, sprinkle with cheese, or garnish with dried parsley and paprika. Bake at 375º for 15 minutes or until heated through.

“If you warm the milk and butter you can eliminate baking them the second time, but serve immediately.”

“My mother, Emma, told the story about the first time she made Twice Baked Potatoes. A friend had told her to prick each potato with a fork and bake them. She did just that, and placed a fork in each potato and baked them each with a fork. When my mom got married her friend gave her forks as a joke.” –Nadine

FRIED ZUCCHINI

1 large zucchini
egg mixture (1/2 cup milk, 3 eggs- slightly beaten together)
1/2 to 1 cup fine bread crumbs
butter or oil
salt and pepper

Cut zucchini in ¼” slices. Dip in egg mixture and then cover in bread crumbs. Warm butter or oil in frying pan over medium heat. Add zucchini to frying pan and salt and pepper to taste. Brown both sides and serve immediately.

“This recipe is a great use for large over grown garden zucchini” – Nadine

FRENCH FRIES

Peel the potatoes or leave the skins on, cut lengthwise into 3/8 inch-side strips. Before frying, dry potatoes with paper towel. Heat oil to 360º. Fry only a small handful at a time till crisp and golden brown. Allow oil to heat back up to 360º before cooking next batch. Let fries cool on paper towels.

For crisper French fries, fry potatoes at 360º until lightly browned. Drain on paper towels and cool. Just before serving, return to oil and cook two minutes more; drain again. Sprinkle potatoes immediately with salt.

WHITE SAUCE:

Thin Medium Thick
1 Tbsp. butter or margarine 2 tsp. ¼ cup
1 Tbsp. all-purpose flour 2 tsp. ¼ cup
¼ tsp. salt
dash pepper
1 cup milk

Melt the butter or margarine in heavy saucepan. Blend in the flour, salt, and pepper. Add the milk all at once. Cook and stir over medium heat until mixture is thickened. Cook and stir 2 minutes more. Makes 1 cup.

Thin white sauce can be poured and is used for soups and creamed vegetables.
Medium white sauce is used for sauces, scalloped dishes, and creamed dishes.
Thick white sauce is used for croquettes and soufflés.

CREAMED CAULIFLOWER OR BROCCOLI

1 head cauliflower or broccoli steamed to desired doneness.
1 to 2 cups shredded American cheese – add to white sauce, stirring to melt cheese.
WHITE SAUCE:
Thin Medium Thick
1 Tbsp. butter or margarine 2 tsp. ¼ cup
1 Tbsp. all-purpose flour 2 tsp. ¼ cup
¼ tsp. salt
dash pepper
1 cup milk

Melt the butter or margarine in heavy saucepan. Blend in the flour, salt, and pepper. Add the milk all at once. Cook and stir over medium heat until mixture is thickened. Cook and stir 2 minutes more. Makes 1 cup.

Thin white sauce can be poured and is used for soups and creamed vegetables.
Medium white sauce is used for sauces, scalloped dishes, and creamed dishes.
Thick white sauce is used for croquettes and soufflés.

CARROTS LYONNAISE

2 medium carrots
½ chicken bouillon cube dissolved in ¼ cup boiling water
2 Tbsp. butter
½ medium onion - sliced
½ Tbsp. flour
dash of salt
dash of pepper
¼ cup water


Peel carrot and cut into julienne strips. Cook carrots in bouillon, covered, for 10 minutes. Melt butter; add onions and cook; covered for 15 minutes. Stir in next 4 ingredients bring to a boil. Add carrots and stock. Simmer uncovered for 10 minutes. Add pinch of sugar if desired.

“This is the first recipe I brought home from 8th grade Home Ec. Class, and this is the only one I still cook today. I don’t waste my time cutting up the carrots, whole baby carrots work just as well.” - Jane

APPLES & SWEET POTATOES

3 apples, peeled and sliced
3 medium sweet potatoes, pre-baked in skins, after cooking remove skins and slice.
Layer apples and sweet potatoes.

Sauce:

¾ cup water
Pinch of salt
½ cup brown sugar
¾ cube of butter
1 ½ Tbsp. corn starch


Bring sauce ingredients to a boil and pour over the apples and sweet potatoes. Garnish with sliced almonds. Bake at 350º for 30 minutes.

“I found this recipe in a magazine.” – Nadine