Famous Potato Omelet

Potato omelet
(tortilla de patatas)

Ingredients for 2 persons (big eaters but can be made for one or for
as many as you like)
2 Potatoes
1 small Onions
2 cloves Garlic
Salt,pepper, herbs of your choice
4 or 5 Eggs
bit of milk to add to eggs for omelet

Peel and cut potatoes, either in slices, cubes or french fries, and
fry them in oil in a skillet. Take them out and put aside.
When potatoes are done, thinly slice an onion and some garlic cloves
and fry them lightly. Add to potatoes.

Mix eggs as if to make your favorite omelet. Then add the
potatoes/onion mixture to the omelet. pour back into your cast iron
pan OR put in a pie pan (or 2). cook over medium-low heat or in a 325
oven till done.

If you have ham or chorizos (Spanish sausages) dice or slice thinly
and add to the onions if you wish before mixing with the potatoes.
use my cast iron pan

Creamy Peach Coffee Cake

Creamy Peach Coffee Cake
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 tsp. almond extract

FILLING:
1 package (8-oz.) cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds

In a mixing bowl, combine the flour and sugar; cut in butter until
mixture resembles coarse crumbs. Set aside 1 cup for topping. To the
remaining crumb mixture, add the sour cream, baking bowder, baking
soda, egg and almond extract; beat until blended. Press onto the
bottom and 2-in. up the sides of a greased 9-in. springform pan.
In a small mixing bowl, combine the cream cheese, sugar and egg.

Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds Place pan on a baking sheet. Bake at 350 for 45-50 minutes or until filling is set and crust is golden brown. cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.
Yield: 12-14 servings.

Famous Pecan Pie Surprise Bars

Pecan Pie Surprise Bars

Base
1 package Moist Supreme or Butter Recipe Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg

Filling
Reserved 2/3 cup dry cake mix
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Heat oven to 350°F. Grease 13×9-inch pan. Reserve 2/3 cup of the dry
cake mix for filling. In large bowl, combine remaining dry cake mix,
margarine and 1 egg; beat at low speed until well blended. Press in
bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until
light golden brown.

Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown
sugar, corn syrup, vanilla and 3 eggs; beat at low speed until
moistened. Beat 1 minute at medium speed or until well blended.

Remove pan from oven. Pour filling mixture over warm base. Sprinkle
with pecans.

Return to oven; bake an additional 30 to 35 minutes or until filling
is set. Cool 1 1/2 hours or until completely cooled. Cut into bars.
Store in the refrigerator.

4th of July Potato Salad with Country Ranch Dressing

Potato Salad with Country Ranch Dressing

Ingredients

* 3 lbs. round red potatoes, cut in 1-inch pieces
* 1 small red onion, cut in wedges (1/2 cup)
* 6 cloves garlic, minced
* 2 Tbsp. olive oil
* 1 cup frozen whole kernel corn
* 3/4 cup mayonnaise
* 2 Tbsp. cider vinegar
* 1 1-oz. envelope dry ranch salad dressing mix
* 1/4 tsp. cayenne pepper (optional)
* 1 stalk celery, bias-sliced
* 3 hard-cooked eggs, peeled and chopped
* 1 avocado, halved, seeded, peeled, and chopped (optional)
* Salt and ground black pepper
* Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)

Directions

1. Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15×10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.

2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Make Ahead:Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

4th of July Grilled Corn Salad

Grilled Corn Salad

Ingredients

* 4 fresh ears of corn
* 1/2 cup bottled reduced-calorie clear Italian salad dressing
* 2 cups shredded fresh spinach
* 2 cups red and/or yellow cherry tomatoes, halved
* 2 teaspoons snipped fresh oregano or basil
* 2 tablespoons finely shredded Parmesan cheese
* Fresh oregano or basil leaves (optional)

Directions

1. Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).

2. In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.

3. To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

4th of July Sun Deviled Eggs

Sun Deviled Eggs

Ingredients

* 7 hard-cooked eggs*
* 3 Tbsp. salad dressing or mayonnaise
* 1 Tbsp. chopped fresh dill weed
* 1 clove garlic, minced
* 5 dashes bottled hot pepper sauce
* 1/8 tsp. salt
* 6 cups torn Boston or Bibb lettuce
* 2 cups grape or cherry tomatoes, halved
* 1 medium red sweet pepper, chopped
* 4 slices bacon, crisp-cooked, drained, and crumbled
* 3 green onions, sliced
* 1 recipe Dill Vinaigrette

Directions

1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.

2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.

3. Dill Vinaigrette In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

4. *To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.

4th of July Macaroni Salad

Macaroni Salad

Ingredients

* 8 oz. dried elbow macaroni (2 cups)
* 1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
* 1/4 cup lemon juice
* 1 Tbsp. Dijon-style mustard
* 1 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1/3 cup olive oil
* 1/3 cup plain yogurt or dairy sour cream
* 5 oz. cubed cheddar cheese (1-1/4 cups)
* 1 cup fresh spinach leaves
* 1 large tomato, seeded and chopped (1 cup)
* 1/2 cup chopped green onions
* 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled

Directions

1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.

4th of July Roasted Rosemary Potato Salad

Roasted Rosemary Potato Salad

Ingredients

* 2 1/2 pounds tiny new red potatoes, halved or quartered
* 1 medium red onion, cut in wedges
* 1/4 cup olive oil, divided
* 2 tablespoons snipped fresh rosemary
* 2 cloves garlic, minced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon coarsely ground black pepper
* 2 tablespoons balsamic vinegar
* 1 medium red sweet pepper, cut into bite-sized strips
* 3 tablespoons pine nuts, toasted

Directions

1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.

2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.

3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.

4th of July Sweet and Tangy Four Bean Salad

Sweet and Tangy Four Bean Salad

Ingredients

* 8 oz. fresh green beans, trimmed
* 3/4 cups cider vinegar
* 2/3 cups tomato juice
* 1/4 cup vegetable oil
* 3 Tbsp. dry red wine or apple juice
* 1/2 cup sugar
* 2 tsp. Worcestershire sauce
* 2 tsp. Dijon-style mustard
* 1 clove garlic, minced (1/2 tsp.)
* 1 12-oz. pkg. frozen shelled sweet soybeans (edamame), thawed
* 1 14.5-oz. can cut wax beans, rinsed and drained
* 1 15-oz. can red kidney beans, rinsed and drained
* 1 bunch green onions, finely chopped
* 4 large carrots, coarsely shredded

Directions

1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.

Make-Ahead:Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.

4th of July Bratwurst with Onions

Bratwurst with Onions

Ingredients

* 8 uncooked bratwurst links
* 12 ounces beer (1-1/2 cups)
* 2 tablespoons packed brown sugar
* 1 tablespoon prepared mustard
* 1 teaspoon chili powder
* Several dashes bottled hot pepper sauce
* 2 cups hickory or oak wood chips
* 3 medium onions, sliced
* 3 tablespoons butter or margarine
* 1 teaspoon chili powder
* 8 French-style rolls, split and toasted
* Purchased sweet pepper relish

Directions

1. Use the tines of a fork to pierce several holes in each bratwurst. Place bratwurst in a resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine beer, brown sugar, mustard, 1 teaspoon chili powder, and the hot pepper sauce. Pour over bratwurst; seal bag. Refrigerate for 6 to 24 hours, turning bag occasionally.

2. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

3. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onions in center of foil. Dot with butter and sprinkle with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose onions, leaving space for steam to build. Refrigerate the packet until ready to grill. Drain bratwurst, reserving marinade.

4. Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place bratwurst on the grill rack over drip pan. Place onion packet next to bratwurst on grill rack directly over coals. Cover and grill for 20 to 25 minutes or until an instant-read thermometer registers 160 degree F when inserted near the center of a bratwurst, brushing once with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except add drained wood chips according to the manufacturer’s directions.)

5. Remove bratwurst and onion packet from grill. Serve bratwurst on toasted rolls and top with onions and sweet pepper relish. Makes 8 servings.