Shrimp, Asparagus, & Tortellini Salad
1 pkg cheese tortellini
1 bunch asparagus, cut into 1" pieces
3/4 lb shrimp, raw* or cooked
8-10 oz. grape tomatoes, halved
1/2 cup Italian salad dressing
1 tsp lemon zest
1/4 tsp dried oregano, crushed
Cook tortellini according to package. Add the asparagus during the last 3 min of coooking time. *If using raw shrimp, add during the last minute of cooking time. Drain. Place in a bowl with the tomato halves. In a small bowl, mix the dressing, lemon zest, and oregano. Pour over tortellini salad and toss to coat. Serve or refrigerate.
Mom's Lasagna
This lasanga is without a doubt the BEST lasagna out there. I don't even like to order it at restaurants... Try out my mom's lasagna recipe and you'll agree! This recipe makes 2-9x13 pans. Divide ingredients in half if you only wish to make 1- 9x13 pan.
1 lb Italian sausage 1 tsp black pepper
2 lbs ground beef 1 clove garlic, minced
2 (15 oz) cans Italian style diced tomatoes 1/2 tsp dried oregano
4 (6 oz) cans tomato paste 4 (8 oz) bags shredded mozzarella
1/4 cup chopped fresh parsley 1 pkg lasagna noodles
1 tsp dried basil 1 Tablespoon olive oil
3 tsp salt 3 eggs
1 1/2 tsp sugar 2 (15 oz) containers ricotta cheese
Brown meat and garlic in a large pan. Add tomatoes with liquid, tomato paste, parsley, basil, salt, sugar, black pepper, and oregano. Bring to boiling; reduce heat to simmering. Cook the lasagna noodles according to directions on package. Coat noodles with the olive oil to keep from sticking. in a mixing bowl beat the eggs and ricotta cheese, set aside. Grease 2-9x13" baking dishes. Spread 1 cup meat sauce in bottom of dish, top with 3 lasagna noodles. Spread noodles with ricotta mixture, and sprinkle with mozzarella. Repeat layers until both baking dishes are filled. Bake in a 350 degree oven for 45 minutes, covered, then bake, uncovered for 15 minutes.
* I usually freeze one of the pans to save for later. Thaw lasagna out before baking.
Egg-Pickle Potato Salad
2 lbs russet potatoes, boiled, peeled, and cubed
2 tablespoons pickle juice
1/2 tsp salt
2 cups mayo
2 chopped scallions (green onions)
1 celery stalk, chopped
3 hard boiled eggs, chopped
1/2 cup chopped bell pepper
1/4 cup diced pickle
1 tablespoon dijon mustard
1 tablespoon pickle juice
1 teaspoon sugar
salt
Toss potatoes with 2 T pickle juice and salt; set aside. In another bowl, stir together the mayo, scallions, celery, eggs, bell pepper, pickle, mustard, 1 T pickle juice, sugar, and salt. Toss with potatoes.
24 Hour Vegetable Salad from Better Homes and Gardens
4 cups torn lettuce
1 cup sliced mushrooms, broccoli flowerets, or frozen peas
1 cup shredded carrots (2 medium)
2 hard cooked eggs, sliced
6 slices bacon, crisp-cooked, drained, and crumbled
3/4 cup shredded cheese
1/4 cup thinly sliced green onions
3/4 cup mayo or salad dressing
1 1/2 tsps lemon juice
1/2 tsp dried dillweed (optional)
1. Place leetuce in a 3 quart salad bowl. If desired, sprinkle with salt and pepper. Layer atop lettuce in the following order: mushrooms, broccoli, or peas; carrots; eggs; bacon; 1/2 cup of the cheese; and green onions.
2. For dressing, in a small bowl combine the mayo or salad dressing, lemon juice, and, if desired, dillweed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side dish servings.
Mexican Rice
Minute Rice (4 servings)
salsa
chicken broth
1 can black beans
frozen corn
Follow directions on box of rice. Instead of water use a combination of salsa and chicken broth (about 3/4 salsa and 1/4 chicken broth). Add the beans, corn, and rice when liquids come to a boil. Continue to follow the directions on the box.
Creamy Italian Pasta Salad
1 small head brocooli, cut into flowerets
4oz mushrooms, cut into quarters or sixths
1 small can sliced black olives
1 medium tomato, diced
1/2 packet Italian Dressing Mix
4 oz. creamy Italian dressing
1 1/2 cups whole grain pasta, cooked to al dente
Parmesan cheese, grated or shredded, as much as you want
Toss the broccoli, mushrooms, black olives, and tomato in a large bowl. Sprinkle veggies with the Italian dressing mix and toss with the cream Italian dressing. Add the pasta and Parmesan cheese; toss to coat. Refrigerate overnight. Serve.
Football Shaped Sub
Football shaped cake pan
Your favorite bread dough - I used Pillsbury French bread loaf
mayo
lettuce or spinach
tomato slices
Famous Dave's Sweet & Spicy Pickles
hard salami
ham
turkey
roast beef
cheese - I used American
Follow the directions on the package for baking the bread, only place the dough in a greased football shaped pan. Allow to cool. Slice in half horizontally.
Spread bread halves with mayo and layer remaining ingredients. Place top on sandwich and slice into smaller sandwiches still keeping football shape. Enjoy with homemade potato chips.
Homemade Potato and Sweet Potato Chips
canola, vegetable, or peanut oil - I use canola
1-2 russet potatoes, depending on how many chips you want to make
1-2 peeled sweet potatoes, depending on how many chips you want to make
salt and pepper
Pour enough oil into a deep fryer according to the manual. Heat oil to 350 degrees.
Meanwhile, using a mandolin, slice the russet potato 1/8" thick. Place slices in cold water to keep from browning. Slice the sweet potato 1/8" thick.
When fryer is ready, remove some russet slices from water and dry thoroughly on paper towels. Fry in deep fryer about 3-5 minutes or until golden and crisp. Remove with a slotted spoon and place on a paper towel lined plate. Sprinkle with salt and pepper. Repeat with remaining russet and sweet potato slices.
*Note - keep an eye on the potatos while frying so they don't burn.
Chalupa
1 lb dry pinto beans
3 lbs pork roast
7 cups water
2 T chili powder
1 tsp dried oregano
1/2 cup chopped onion
2 coves garlic, minced
1 T salt
1 T cumin
4 oz. can diced green chiles
corn chips, tortillas, salsa, guacamole, tomato, cheese, lettuce, sour cream, etc.
Put all ingredients in Dutch oven; bring to boil. Reduce heat, cover, and simmer 5 hours. Cook, uncovered, for 30 minutes or to desired thickness. Serve over corn chips or tortillas with toppings of choice.
The TABLE Sandwich
8 slices bread or 4 buns/rolls of choice, toasted, if desired
1 large Tomato
1 medium ripe Avocado
1/4 cup light mayo
1 tsp lemon juice
salt and pepper
8 slices Bacon, cooked
your favorite Lettuce or spinach
4 Eggs
If desired, toast bread/buns; set aside. Slice tomato into 4 thick slices; set aside. In a bowl, mash the avocado with a fork and stir in mayo, lemon juice, salt and pepper; set aside.
Spray a cold, large frying with nonstick cooking spray and heat to medium heat. Break eggs into skillet . When whites are set, add 2 teaspoons water. Cover skillet and cook eggs for 3 to 4 minutes or till yolks begin to thicken but are not hard.
To build your TABLE, spread the avocado mayo on both pieces of bread. Layer lettuce, tomato, egg, and bacon in that order. Place bread on top. Serve with fresh fruit salad.
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