Wednesday, January 18, 2006

Speaking of Aunt Joan

well, we weren't really speaking of her on this blog, but Phoebe and I were. Since the discussion of her ward's cookbook has surfaced, I dug out my copy and am a bit impressed at the variety this tome holds.

I offer the following:

UCD's Potato Salad for 200 - yes, 200 - by Audrey Fowler

30 lbs cooked potatoes, diced
2/3 CUP salt
2 tsp pepper
5 lbs celery - coarsely chopped
4 doz hard cooked eggs, coarsely chopped
1 3/4 lb onion - finely chopped (1 qt)
3 qts mayo
mustard to taste
1 pint vinegar (to taste)
1 qt pitted olives
1 can pimiento - finely chopped (optional) (i'll say)

Combine all ingredients. Chill about 3 hours to allow potatoes to absorb dressing and vinegar.

And my favorite part:
Serve with No. 8 scoop (1/2 cup)

UCD's Relish Tray for 200 - by Audrey Fowler

4-5 lbs carrots
5 bunches celery
2 #10 cans pickles (1 dill, 1 sweet)

Phoebe do you know this Audrey Fowler? I am intrigued.

Well, I must get on the treadmill now, enough of this food talk.

I will continue my perusal of The Peddlin' Gourmet.

Tuesday, January 17, 2006

On the Menu Tonight...

Breakfast for dinner! A family fave, but this is good as breakfast for breakfast, too.

Waffled French Toast
1/2 c milk
4 eggs
2 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp salt
8 slices of bread
Preheat waffle iron. Mix all ingredients, except bread, in shallow bowl. Dip bread slices one at a time; let drain. Bake in an oiled waffle iron 2-3 minutes or until brown.

David found this in an Idaho Falls RS cookbook. So tasty!

Saturday, January 14, 2006

New Year's Salsa

In the south it is considered good luck to eat black eyed peas on new year's eve. This is one of the best tomato-less salsa recipes I've ever tasted.

1 green bell pepper diced
1/2 red onion, diced
2 limes juiced
3 Tbsp chopped fresh cilantro
1 can blackeyed peas, drained and rinsed

Marinate for 20 minutes and serve with tortilla chips.

Menu ideas

Maybe we can post some menu ideas. I know that we get in a rut sometimes when it comes to menu planning. And I know that I tend to have to same side dishes with the same main courses. It would be nice to have some variety. Here's a bit of what is on our menu.

  • molasses roasted pork tenderloin
    asparagus
    red potatoes
    green salad
  • thai red chicken curry
    rice
    tomatoes and cucumbers
    fruit salad
  • calzones with iltalian sausage
    green beans
    green salad
  • chicken mahkni
    rice
    steamed carrots
    green salad
  • masamum chicken curry
    rice
    spinach and mandarin salad
  • steelhead trout
    red potatoes
    beets
    green salad
  • shrimp with garlic and herbs
    rice
    carrots
    green salad
  • halibut
    grilled piperade
    roll
    spinach salad
  • steak
    baked potato
    grilled zucchini and squash
    green salad
  • Fish tacos
    corn
    carrot salad
    spanish rice
  • Chicken pot pie
    roll
    salad
  • smoked sausage
    peppers, onions, carrots, potatoes,
    mushrooms, egg, and cheese
    salad
  • turkey meatloaf
    baked potato
    green beans
    carrots
  • stuffed trout
    rice pilaf
    green salad
    broccoli with mornay sauce
  • pancakes
    sausage
    fruit
    milk
  • stirfry
    rice
    carrot salad

Carrot Salad

You can adjust this recipe easily to fit the number of people you're serving. This feeds about 4.

1 cup grated raw carrot
1 can crushed pineapple
1 small box raisins

Mix together and let sit so that some of the juice is absorbed by the carrots and raisins.

I've also heard that people add mayonaise to this salad. I'm not a fan so I don't. This makes a light and refreshing salad though. I suppose you could also add chicken with the mayo to make a variation on chicken salad sandwich filling.

Green Enchilladas

1 can Hatch Green enchillada sauce
1 small can diced green chilis
1 can black beans
1 lb of chicken breast cooked and diced or shredded
1 bag of shredded monterey jack cheese
10 whole wheat tortillas

Pour a small amount of sauce in the bottom of a 9X13" pan, enough to coat the bottom and up the sides a bit. Fill each tortilla with some cheese, beans, chilis, and chicken. Roll it up and place seam side down in the pan. Repeat until all the ingredients are used up. Sometimes I have to use another smaller pan also. Then pour remaining sauce of over the top to cover all the tortillas and then sprinkle with more cheese. Add more chilis to the top if desired. Cover with foil. Bake at 350 until bubbling, about 20 - 30 minutes. Serve with chopped tomatoes and shredded lettuce and diced green onions.

I serve this with corn, spanish rice, and carrot salad. You could also add cornbread too if you'd like.