Friday, March 30, 2012

Mother Lode Yukon Gold Potato Salad

8 medium yukon gold potatoes
2 tsp white vinegar
2 tsp salt
3 scallions, chopped
1 C shredded sharp cheddar cheese
1 C sour cream
1/2 C mayo
grated zest of 1 lemon
2 tsp fresh lemon juice
6 drops of tabasco or another hot sauce
2 to 3 T milk to thin dressing
8 bacon strips, cooked until crisp and crumbled

1. Cook the potatoes. peel and cut into 3/4 inch pieces. Sprinkle the potatoes with the vinegar and salt, tossing to coat the potatoes. Add the scallions and cheese.

2. In a small bowl, whisk together the sour cream, mayo, lemon zest and juice, and Tabasco. Thin the dressing with milk if needed. Pour half of the dressing over the potatoes and toss to coat. Cover the salad and remaining dressing and refrigerate for at least 2 hours and up to 12 hours. When ready to serve, sprinkle the bacon over the salad, and toss the salad with as much of the remaining dressing as you need. Serve immediately.

Mom's old-fashioned potato salad

8 medium red potatoes
2 tsp white vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seeds
2 scallions finely chopped
3 medium celery stalks, finely chopped
3 sliced pickles
3 hard cooked eggs, diced
1 1/2 C mayo
1 tsp yellow mustard
2 tsp milk to thin the mayo

1. Cook the potatoes

2. Peel and cut potatoes into 3/4 inch pieces. Add the vinegar, salt pepper, and celery seeds and toss to coat the potatoes. Stir in the scallions, celery , pickles and eggs.

3. In a bowl whisk together the mayo, mustard and the milk. Pour over salad and chill.

Gingered Carrots

2 T unsalted butter
1 tsp grated fresh ginger
2 T light brown sugar
1/2 C Chicken broth
1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

Thursday, March 29, 2012

Buttermilk Banana Bread


*Makes 1 large loaf

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.

Selfish Salad

Large package of lemon jello
2 cans of 7-up ( you will have leftovers)
large can crushed pineapple-drained and save juice!
2-3 bananas, sliced
1 bag small marshmallow

1 egg
1/2 C sugar
saved pineapple juice
1 C whipping cream

Dissolve a large package of lemon jello in 1 C boiling water. Add 2 C of cold 7-up. Add drained crushed pineapple and sliced bananas. Put in 9x13 pan. Use enough of the marshmallow to cover. Chill.

In pan, beat one egg. Add the pineapple juice and the 1/2 C sugar. Put on the stove and stir and boil until thickens. Let cool.

Beat 1 cup whipping cream. Mix cooked, juice mixture with it. Spread on top of jello.

Tuesday, March 27, 2012

Pudding & Cream Frosting

This is from Cherise.

1 C whipping cream
1 (3 1/2 oz) package instant pudding mix, any flavor
1 c milk

In bowl, beat cream to stiff peaks. Set aside. In another bowl, beat pudding mix with milk on low speed for 1 minute. Let set 1 minute. Fold in whipped cream. Chill until ready to use.

Toasted Coconut Rice Pudding

1 1/2 C arborio or another short grain rice
1 1/2 C whole milk
1 C half and half
one 14 oz can coconut milk
1 C sugar
2 C toasted shredded coconut
1/4 tsp. nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half and half, coconut milk, sugar, 1 C of the toasted coconut, and the nutmeg in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Serve warm or cold with remaining toasted coconut.

Od-Fashioned Rice Pudding

1 1/2 C arborio or another short grain rice
2 C whole milk
2 C half and half
1 C sugar
1 T vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine all the ingredients in the cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Transfer the pudding to a serving bowl. Serve warm or cold.

Alabama-style BBQ Sauce

2 T canola oil
1 large onion finely chopped
2 garlic cloves, minced
1/2 tsp celery salt
1/8 tsp cayenne pepper
1 tsp sweet paprika
1 tsp dry mustard
2 C ketchup
2 T apple cider vinegar
1/2 C firmly packed brown sugar
1/4 C maple syrup
2 T molasses
3 T worcestershire sauce
one 8 oz can tomato sauce
1 tsp liquid smoke
1/4 C beef broth

In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, celery salt, cayenne, paprika and dry mustard and saute for 2 to 3 minutes to soften the onion. Add the remaining ingredients and simmer for 30 minutes, or until thickened. The sauce will keep in the refrigerator, covered for up to 1 week.

Pulled chicken for Barbecue

1 tsp garlic salt
2 T firmly packed light brown sugar
1 T sweet paprika
1/2 tsp cayenne pepper
2 tsp celery seeds
1 tsp onion salt
8 boneless, skinless chicken breast halves
1 1/2 C chicken broth

1. In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken. Pour the stock into the pressure cooker and stack the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken from the pot and transfer to a cutting board. Strain the stock; it's terrific to add to barbecue sauce for extra flavor. Pull the chicken apart into shreds or cut into 1/2 inch dice. If not using the stock right away, refrigerate for up to 4 days or freeze for up to 6 months. Cool and refrigerate the chicken for up to 3 day or freeze up to 3 months.

Pulled chicken Sandwiches

3. In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYLE BBQ SAUCE and simmer over low heat for 1 hour. Serve the chicken on soft rolls with slaw or potato salad on the side.

Cooked Chicken in the Electric Pressure Cooker

1 1/2 C chicen broth
8 skinless, boneless chicken breast halves

1. Combine the stock and chicken in the pressure cooker, stacking the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken to a cutting board. Strain the broth and reserve for a later use (refrigerate for up to 4 days or freeze for up to 6 months). If using the chicken for a salad, chop into 1/2 inch-dice. Or shread it for a Mexican dish. If not using right away cool and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.

Traditional Beef Stew

2 T extra-virgin olive oil
2 lb. beef stew meat, cut into 1 inch pieces
2 tsp. salt, plau more if needed
1 tsp pepper
3 garlic cloves, minced
1 large onion, chopped
1 tsp thyme
3 C beef broth
4 medium red potatoes, quartered
4 medium carrots, cut into 2 inch pieces or 2 C baby carrots
2 C defrosted frozen corn
1 1/2 C frozen petite peas
2 T butter, softened
2 T flour

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done, Add the garlic, onion and thyme and saute for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil. In a small dish, stir together the butter and flour to from a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes. Add salt and pepper to taste.

Minnesota Wild Rice Soup

This is the soup I made when we had our sister's get together at my house.

1/4 C wild rice cooked (follow directions on the box)
1 large onion, finely chopped
5 chicken breasts cooked and cubed. ( I used 2 bottles of my canned chicken)
4 Knorr chicken boullion cubes
6 C water
2 C half and half
1 cube butter
1 C flour

In a large pot, melt butter, and add onion and grated carrots. Let this cook on low heat until the vegetables are tender. Add flour and stir until well mixed. Slowly stir in the water, a cup at a time until well blended. Add the boullion cubes, half and half, chicken and cooked wild rice. Let this simmer without boiling for 45 minutes.

Monday, March 19, 2012

Aunt Dana's Popcorn

This is the popcorn my Aunt Dana used to make for our Livingston Family Reunions. I rarely got more than a taste because the bowl would go so fast. She would also use food coloring to make it more fun for us kids. For example, I made it for Valentine's Day and made it red and then just last week I made it for St. Patrick's Day and made it green.

Ingredients & Instructions

4 quarts popped popcorn (old maids removed of course)
3 cups mini-marshmallows

Mix those together in a large bowl. {Note: Since we don't own a popcorn popcorn, I usually pop 3 or 4 bags of microwave popcorn, depending on how gooey I want the popcorn.}

1 c. butter (2 sticks)
1 1/3 c. sugar
1/2 c. lite corn syrup

Combine butter, sugar, and corn syrup in a pan on stove and bring to a boil. Boil 3 minutes and remove from heat. If you are adding any food coloring, now would be the time. Then pour mixture over the marshmallows and popcorn and stir until evenly coated. Enjoy!

Thai Beef Tacos with Lime-Cilantro Slaw

Thai Beef Tacos with Lime-Cilantro Slaw from

2 T sugar
3 t. ginger powder
1 t. sweet chili sauce
1/2 t freshly ground pepper
2 garlic cloves, minced
1/2 c. lime juice
4 T. rice vinegar
1 T. Montreal Steak Seasoning
A few shakes of sesame oil
3 lbs. boneless steak, trimmed (top sirloin works great)

Cole Slaw:
1/2 c fresh lime juice
1/3-1/2 c. sugar (depending how sweet you like it)
4 T rice wine vinegar
2 1/2 t ginger powder (or fresh)
1 1/2 t sesame oil
1/2 t sweet chili sauce
2 garlic cloves, minced
1/2 c. mayonnaise (I used fat free)
Salt & pepper
3 c. packaged angel hair slaw (or green cabbage--the cabbage you cut yourself holds up a little better to the sauce-but the package is nice on a busy night)
2 c. carrots, cut into matchsticks
1/4 c sliced green onions
1/2 c chopped fresh cilantro

Remaining Ingredients:
10-12 (6-inch) fat-free flour tortillas (the fresh tortillas from Costco are the best with this recipe--they are soft, warm and yummy!!)

1 - To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes.
2 - Prepare grill or broiler.
3 - Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain in to thin slices.
4 - To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.
5 - Divide steak evenly among tortillas; spoon about 1/2 c slaw onto each tortilla. Fold in half; serve immediately.
Yield: 6-8