 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
| Alphabet Soup "Y" |
|
Welcome to the "Y" issue of Alphabet Soup!
Year Round Favorite Potluck Recipes by Brenda Hyde Potluck recipes aren't just for the holidays or summer get togethers. I never go to a family get together without offering to bring a potluck dish. What makes a good potluck dish? I think it has to be a dish that appeals to a wide range of people, it's easy to nmake and it travels well. That's why salads and casseroles are popular. Bake the casseroles as close to the gathering as possible or find out if you can warm it up where you are going. They may already have a full oven or microwave and it might not be an option, so check. The salads can be put in covered containers and either served in those, or take a pretty dish to transfer it to at the potluck. If the weather is warm, take it in a cooler packed with ice or if you won't be eating right away and aren't sure there will be room in the refrigerator. Below are some of my favorites. The kielbasa dish was served at our wedding over 14 years ago! It's a favorite that always runs out when I make it.
Ingredients: 1 medium head romaine or iceberg lettuce, shredded 1 cup chopped celery 1 cup coarsely chopped green pepper 1 cup green onion-green and some white section, thinly sliced 1 10-ounce package frozen peas, thawed with cold water 4 hard-cooked eggs, sliced 1 cup mayonnaise (I use light) 1/2 cup sour cream or low fat yogurt 1-1/2 tablespoons sugar 1-3/4 cups cheddar cheese, grated 8 strips bacon, cooked, drained and crumbled Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight. Ranch Tuna Macaroni Salad Ingredients: 2 cans (6 ounces) tuna 4 (12 ounce) cups macaroni, dry 2 cups bottled ranch dressing (I made my own) 1/2 cup diced red onions 1 cup diced celery 1/2 teaspoon pepper 4 hard boiled eggs, chopped roughly Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. This is good chilled and it doesn't need long. Make it in the morning nand it will be ready for lunch. Creamy Cheese Potatoes Ingredients: 2 lb. bag frozen hash browns 1 1/2 sticks butter or margarine 1 1/2 cups cottage cheese 1/2 lb. American or Velveeta cheese, shredded or cubed small 1 onion, minced very fine 1 pint half and half, brought just to a boil Mix all well and pour into 13 x 9 baking dish. Bake at 350 degrees for one hour. You can also add a cup of diced ham to this, or a dash of cayenne pepper for zip. Potluck Pasta Salad Ingredients: 1 pkg (12 oz) corkscrew pasta 1 can (20 oz) pineapple chunks in juice 1 cup vegetable oil 1/2 cup white vinegar 1 tbsp. Dijon mustard 1 tbsp. Worcestershire sauce 1 clove garlic, pressed salt and pepper to taste 3 cups cauliflower flowerets, broken up small 1 red bell pepper, seeded, chunked 1 cup whole almonds, toasted 1 cup cubed grilled chicken breast or leftover turkey breast Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red pepper, almonds and turkey or chicken; toss to coat. Optional: peas or red onion is good added in too. Slowed Cooked Spicy Kielbasa Ingredients: 1 cup brown sugar 6 tbsp. spicy mustard 1 small sweet onion, finely chopped 2 pounds smoked kielbasa Chop the onion and sauté in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard and place in the crockpot. Cut nthe kielbasa into one inch thick slices and add to the crockpot. Stir to coat.Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. This is not a "set in stone" recipe! You can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer! Beefy Baked Beans Ingredients: 1 1/2 pounds ground chuck 1 cup Heinz chili sauce 2 large cans pork and beans or baked beans 1 large sweet onion 1/2-1 cup brown sugar Brown ground beef and drain well. Dice onions and cook in a little oil until they are soft. Add all the ingredients together into a casserole dish. Bake at 350 degrees for 1 hour. You can easily add these to a crockpot in the morning and serve for supper. Options: This EASILY doubles or triples. For spicy beans add a few shakes of hot pepper sauce. I also like to add a spoon or two of molasses instead of the brown sugar and hearty mustard for a variation. Easy Mexican Cornbread Ingredients: 3 boxes Jiffy Cornbread Mix, or 3 bags Martha White 1 13 1/2 ounce can creamed corn 3 eggs 1/4 cup milk 1 1/2 cups taco flavored shredded cheese (or Mexican Blend) Optional: 1 minced jalapeno and 2 tsp.. chili powder Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully. Click here for Printable Version! About the Author: Brenda Hyde is a freelance writer, wife and mom to three. For more recipes and entertaining tips visit her at http://oldfashionedliving.com/recipes.html
"Y" RECIPES
"Y" Is For YELLOW SQUASH Mild flavored summer squash characterized by a yellow skin and a curved neck that tapers to a bulbous end. The skin can be smooth or slightly bumpy. You do not need to peel these squash before cooking and/or eating. Look for small (4-6") firm squash. From our friends at www.FabulousFoods.com Oven-Fried Summer Squash 2 medium yellow summer squash and/or zucchini, cut crosswise into 3/8 inch thick slices 2 T. bottled Italian salad dressing 1/4 cup grated Romano or Parmesan cheese 3 T. seasoned fine dry bread crumbs Lightly coat a 15x10x1 inch baking pan with nonstick cooking spray; set aside. Place squash in a self-sealing bag with salad dressing; seal and gently shake. Add cheese and bread crumbs; seal bag and toss lightly to coat. Arrange breaded squash slices in a single layer in prepared pan. Bake in a 450 degree oven for 5 to 6 minutes or until golden brown. Makes about 10 servings. Click here for a Printable Version of this recipe! "Y" Is For YUCCA What is Yucca? "Yucca, also known as manioc or cassava, is a white, starchy tropical vegetable that was originally grown by the indigenous peoples who resided in the countries now known as Columbia, Venezuela, and Brazil. These people used yucca as a dietary staple, typically milling the yucca into flour or making a paste from it. Because yucca is a versatile vegetable, its usage has spread to many non-Latin populations. For example, 10.5 million lbs. of yucca were sold last year in the United States alone. Additionally, every day more people are becoming aware of its use in cooking. This is because it can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. Yucca is also a good source of dietary fiber and contains approximately 120 calories per 3.5-ounce serving." Read More... Yucca Fritters 1 1/2 lb Yucca root; cassava or tapioca 1/2 ts baking soda 2 medium eggs 1 tablespoon flour 1 tablespoon vegetable oil 1 pinch salt clear honey Cook the peeled yucca with a pinch of salt and 1/2 teaspoon of baking soda. Remove when it is cooked to the center. Mash and mix with the eggs and flour. Make into patties and fry in hot oil. Brown on both sides. Eat with honey. Courtesy www.recipesource.com Yucca Root and Eggplant Burrito 1 Yucca Root (diced and center removed) 1 small Eggplant (cut into strips) 1 Medium Onion (sliced) 2 tomilitos (cut up) 1 Jalapano pepper (Seeds removed and cut up) 1 clove garlic (or more)(crushed) cilantro (to taste) salt (to taste) pepper (to taste) soy cheese olive oil Tortillas Fry in olive oil the Yucca root until just starting to brown, add Eggplant and Onions, Jalapano,Garlic fry until onions just start to brown add Tomilitos cook for approx. 2 minutes more. Spoon into Tortilla and add soy cheese, fold and enjoy. Courtesy www.ivu.org
"Y" Is For YUMMY! 
A Love for Chocolate CakesMost of the time I bake cakes for birthdays only, but on occasion I'll make one just because. When it's one of our family member's birthday, they almost always request a chocolate cake. Here are my favorite chocolate cake recipes. I hope you enjoy them.  Read more...Chocolate Bundles Our friends at the Campbell's Soup Company were kind enough to share this marvelous recipe with us. Try it tonight for a srumptuous dessert! Read more...
Blueberry PiesWhen fresh blueberries are in season, go ahead and indulge yourself, and the other dessert lovers in your circle, with a freshly baked pie. Read more...Cream Pies: One Easy Recipe with Endless Variations This is a wonderful recipe to have in your repetoire because you can vary it to make many classic cream pies, including chocolate, banana, butterscotch, eggnog or coconut. Of course, you can always get un-traditional and start coming up with new variations. Read more...
Chocolate Peanut Butter BarsA great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this tasty treat with your kids. Read more...
Back to School Gear For LessThe kids are going back to school! Now comes the tricky part - getting them ready to go back to school without paying a king's ransom. Here are some ways to get the most for your money. Read more...How to Avoid the Back to School Blues How many days left of summer? When does school start? Are those the voices of bored teenagers that I hear, or the whine of frazzled parents? Summer is coming to a close, and it's time to begin thinking of back to school basics. No, not the 3 R's, but how to organize your home for the back to school schedule. Here are 5 tips to help you jazz up those blues... Read more...
 "Y" Kitchen Tip Yucky Burned Residue on Pans If you have a pan that has a lot of burned food stuck to the bottom or even some sticky stuff from something you have cooked, add about a half inch or so of water to the pan with a teaspoon of dishwashing soap. Place the pan on the stove,and heat until boiling. Using a wooden spoon, see if the residue releases, if not, cook for a couple more minutes. Works everytime! |
Related Articles:
|
|||||
|
|||||
|
|||||
Let's Get Cooking!
