8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels
1 cup fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 cucumber with peel, chopped
freshly ground black pepper
4 cups torn mixed greens – romaine, Arugula, or whatever
1 cup alfalfa sprouts
Put potatoes in small saucepan with enough cold water to cover. Season with salt. Bring to a boil and simmer until tender (about 5 minutes). Drain and put in large bowl. Bring a medium pot of water to a boil and salt it generously. Fill a medium bowl of ice water and salt it generously. Add the corn, beans, and broccoli to the pot of water and cook until crisp-tender – about two minutes. Using a slotted spoon, remove vegetables from hot water and plunge into ice water. Drain and pat dry. Add to bowl of potatoes, along with tomato and cucumber. Toss salad with ½ cup Ranch dressing. When ready to serve, toss with the greens, sprouts, and (if desired) a bit more dressing.
Teriyaki Pasta Spinach Salad by Kathy Allan
6 to 10 oz Curli Roni (American Beauty) Roteni
½ tsp salt
1/4 cup sesame seeds
1/4 tsp pepper
½ cup salad oil
4 cups torn spinach
1/3 cup Teriyaki Sauce/Marinade
1/3 cup green onions
½ cup White Wine Vinegar
3 cups cooked, diced chicken breast
3 tbsp. sugar
Place oil in sauce pan and brown seeds. Cool this, and then add rest of sauce ingredients. Cook pasta/cool. Pour sauce over pasta - place in fridge in zip lock bag. Cook chicken and dice, also place in fridge. Keep these overnight. Right before serving, toss all together with fresh spinach.
Three Bean Salad Recipe
1 15 oz can of dark red kidney beans, rinsed and drained
1 15 oz can cannellini (white kidney beans), rinsed and drained
1 15 oz can of garbanzo beans (chickpeas), rinsed and drained
2 celery stalks, finely diced
1 clove of fresh garlic, minced
1/2 red onion, finely diced
1 red bell pepper, finely diced
Three Bean Salad Vinaigrette
4 Tbsp red or white wine vinegar
3 Tbsp Extra Virgin Olive Oil or Walnut Oil
1 Tbsp dried oregano
Salt and pepper to taste
Directions
In a large bowl, mix together the beans, celery, red pepper, and red onion
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic and oregano. Add the vinaigrette to the bean mixture and adjust for salt and pepper.
If possible, chill for at least one hour to allow the flavors to mingle.
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SANDWICHES:
Work on good in-law relationships. You are told to cleave unto each other and none-else, but being none-else doesn’t feel all that great. Take time for your in-laws.
A man meets a genie. The genie tells him he can have whatever he wants, provided that his mother-in-law gets double. The man thinks for a moment and then says, “OK, give me a million dollars and scare me half to death.”
A husband said to his wife, “No, I don’t hate your relatives. In fact, I like your mother-in-law better than I like mine.”
BARBEQUE BEEF by darla nelson via stephanie hart
Slow cook roast overnight in Crock Pot with a cup of water or at 200 in oven all night.
BBQ Sauce:
2½ cups beef juice
35 oz catsup
1¼ cup brown sugar
1¼ cup vinegar
1¼ cup chopped onions
1 ¼ chopped celery
2½ Tbsp dried parsley
2½ cups grated carrots
5 Tbsp Worcestershire sauce
Simmer 1 hour. Put sauce in blender and blend. Pour over shredded roast beef.
BBQ Pork Sandwiches by Lisa Blau
2-3 pounds Country Style Pork Spare Ribs (boneless)
1 bottle KC Masterpiece BBQ sauce
dinner rolls
In the crock pot, place ribs and enough water to cover them completely. Set on low and let cook for at least 6-7 hours. When finished, drain water and add the BBQ sauce and mix. Let sit for 10 minutes or so, so that everything gets warm. Spoon BBQ meat mix into a roll and enjoy! This will feed 4-6 people. Great in the summer!
BLUE CHEESE BURGERS by Kari Parker via Tammy Hay
2 lbs ground beef
¼ cup chopped onion
3 Tbsp Tabasco sauce
2 Tbsp honey
1 Tbsp garlic salt
1 tsp crush red pepper flakes
1 tsp black pepper
6 oz blue cheese, cut into six pieces
6 toasted hamburger buns
roasted red peppers (form jar)
6 grilled portabella mushrooms
Preheat grill to medium heat. Combine beef, onions, Tabasco, honey, garlic salt, red pepper flakes, and pepper in a large bowl. Form into six patties around pieces of blue cheese. Grill 8-10 minutes until done. Place burger on bun. Top with roasted red peppers and portabella mushrooms.
BARBECUED CHICKEN SANDWICH
1/2 lb. boneless chicken cut into sm. pieces (or more)
Red onion (sliced thin and chopped)
Barbecue sauce
Salt
Italian Seasoning
Pepper
½ Tbsp Garlic (I use bottled)
Cook chicken pieces in frying pan with approximately 1 tbsp. oil. Season with garlic, salt and pepper. Add barbecue sauce to taste (enough to thoroughly coat chicken). Serve on sandwich rolls.
Fluffernutter Sandwich by Christine Wood
Bread
Peanut Butter
Marshmallow Crème
Spread peanut butter on bread, and then spread marshmallow crème. (Try it on toast with sliced bananas and cinnamon) Yum, yum!
French Dip Sandwich by Jill Hurst
large roast
2 packages Lipton Onion Soup and Dip mix
1 ½ cups water (combined with onion soup mix)
1 package au jus, prepared as directed
Cook roast with onion soup mix (and water) in crock pot on high for 7-8 hours. Shred the meat. Add au jus to drippings. Serve with rolls.
If you need a substitute for the onion soup mix, two packets can be replaced with the following.
3 Tbsp beef bouillon granules
1/3 cup dried onion flakes
2 teaspoon onion powder
1/2 teaspoon seasoned pepper
1 Tbsp dried parsley
1 tsp celery seed
Pulled Pork Sandwiches by Stephen Allan
7 pounds pork but roast
1 tbsp liquid smoke
1 onion, chopped
2 cloves garlic
2 tbsp cider vinegar
1 tbsp brown sugar
3 tbsp lemon juice
14 oz bottle ketchup
½ tsp chili powder
4 tbsp Worcestershire sauce
1 tbsp dry mustard
1 cup white wine
1 tsp salt
1/8 tsp pepper
1 tbsp honey
In a medium saucepan, over medium heat, combine all ingredients except pork roast. Place pork roast in a medium bowl, and pour prepared sauce over. Cover, refrigerate, and let marinate over night. Preheat oven to 250-275 degrees. Place roast along with marinade into an oven proof baking dish. Roast for 6-7 hours, uncovered. Let cool slightly, and then use two forks to shred meat in the pan with juices and sauce. Freezes well. Can add extra barbeque sauce to warm. [This can also be made in the crock pot. Cook on low for 8-10 hours.]
Barbecue Pork
1 4 pound pork shoulder roast -- boneless
2-3 cloves garlic -- minced
2 large sweet onions (like Texas Sweet or Maui)-- sliced in rings
2 cups barbecue sauce
1 cup ginger ale
sandwich buns
Place half of the onion rings in crockpot. Add the roast and then the rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for 8-10 hours, or until pork can be easily shredded. Remove pork from pot and shred. Remove onions and add to shredded pork in a bowl. Discard juice in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork pasta.
Barbecued Pulled Pork Sandwich
3 pounds boneless pork butt
1/2 cup Worcestershire sauce
1 1/2 cups of your favorite barbecue sauce
8 toasted onion rolls
Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.
Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour. Turn the pork over and continue to cook for another 1 1/2 to 2 hours or until the meat reaches an internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and the meat should be very tender when pierced with a paring knife.
Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.
In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5 minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.
Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the sandwiches with potato chips and coleslaw
PULLED PORK SANDWICH
Leftover cooked pork tenderloin
Water to cover
2 tablespoons cider vinegar
1/3 cup barbecue sauce
Hot pepper sauce, to taste
In a heavy pot, combine pork with just enough water to cover, cider vinegar, barbecue sauce, and hot pepper sauce to taste. Bring to a boil, and simmer over medium heat covered until it pulls apart, about 50 minutes. Remove pork from the sauce, shred and set aside. Simmer the sauce until it reaches the desired thickness. Stir the pork in the sauce and spoon the mixture onto the bottom half of the hamburger bun, and top with Cole slaw.
SLOPPY JOES by Jo Wamsley
1 lb hamburger (brown and drain)
Add and cook a little longer:
Small onion chopped
Small green pepper
1 can tomato soup
1 Tbsp mustard
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
½ cup catsup
salt and pepper to taste
Tiny Turkey Sandwiches (Shower) by Jill Hurst
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup shortening
3 eggs
1 tsp. salt
3/4 cup very hot water
4 1/2 cup flour
Dissolve yeast in 1/2 cup warm water. Beat 3 eggs until frothy. Set aside. Mix with Mixmaster: sugar, shortening, salt and very hot water until shortening is dissolved. Let cool slightly. Alternately add flour and yeast mixture and mix well. Let rise until double. Mix down with spoon. Dough may either be used now or placed in refrigerator, tightly covered. Two hours prior to serving, roll out into large circle. Cut small circles out of dough. Let rise until double. Bake at 350 degrees for 12-15 minutes until lightly browned. Cool
Sauce:
Mayonnaise and mustard in equal parts.
Place 2-3 thin slices of turkey breast on rolls spread with above sauce. Add small bunch of alfalfa sprouts and enjoy!
SAUCES/DIPS:
Use Humor
It is hard to fight when you’re laughing. Make a pact that there will never be name calling, including using affectionate names sarcastically.
Avoid blanket statements saying, “You always…” and “You never…”
Learn to laugh at yourself.
Apple Toffee Dip by Wendy Worley
8 ounces cream cheese, softened
small tub cool whip
2-3 cups powdered sugar
1 jar caramel topping
7.5 oz bag Heath Bits (English Toffee bits)
Granny Smith Apples
Whip cream cheese, cool whip, and powdered sugar. Spread onto platter. Drizzle caramel topping on to mixture. Sprinkle candy bits on top. Serve with sliced apples.
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