Tailgate Potato Salad
5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil
Dice and par-boil the potatoes. While they are cooking, dice and fry the
bacon, reserving the bacon fat. Slice the onions, chop the sun-dried
tomatoes and mince the garlic. In a large mixing bowl, add the olive
oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well.
Add the sun-dried tomatoes, onions and the potatoes (while they are
still warm). Mix well and serve.
Cinnamon Pull Aparts
2 (8 ounce) cans refrigerated biscuits
1/3 cup white sugar
1/4 teaspoon cinnamon
1/3 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes.
Serve warm. Yum!
Crockpot Ham & Scalloped Potatoes
- 1 teaspoon Cream of Tartar
- 12 Potatoes; Pared and Sliced Thin
- 2 Water
- 15 Cooked Ham
- 3 Onions; Peeled and Sliced Thin
- 2 American Cheese; Grated
- 2 Cans; Cream of Mushroom Soup
Toss the potato slices in the cream of tartar and the water. Drain. Put half the ham, potatoes and onions in the slow cooker. Sprinkle with salt and pepper. Top with half of the grated cheese. Add the remaining potatoes, ham and onions. Sprinkle salt and pepper over. Top with the remaining grated cheese. Cover. Cook on LOW for 8 to 10 hours. This recipe for Crockpot Ham & Scalloped Potatoes serves/makes 10.
Irish Pub Stew recipe
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Green Beans with Coconut
2 pounds fresh green beans
1 tablespoon butter
1 teaspoon mustard seed
2 teaspoons coriander seed
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
2 teaspoons salt
1/2 cup flaked coconut
dash hot pepper sauce
Clean green beans, slice into 2-inch pieces and set aside.
In large skillet melt butter over medium-high heat. Sauté
mustard seed, coriander seed, onion and ginger for 1 minute.
Stir in beans and salt. Stir-fry for about 5 minutes, until
beans are still crisp.
Stir in coconut and hot pepper sauce. Cover, lower heat and
ook for about 10 minutes, until beans are tender.
Serves 6 to 8
80 Calories, 4g Fat, 12g Carbs, 2g Fiber, 330mg Sodium
Chicken and Rice Recipes – Chicken Curry
2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 T. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1/4 tsp. salt
Dash of pepper
Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.
Lemon-Garlic Halibut Steaks
vegetable oil for grilling
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Brush grill rack with vegetable oil. Heat coals or gas grill for
direct heat. In shallow glass or plastic dish or resealable plastic
food-storage bag, mix lemon juice, oil, salt, pepper and garlic. Add
fish; turn several times to coat. Cover dish or seal bag and
refrigerate 10 minutes.
Remove fish from marinade; reserve marinade. Cover and grill fish
over medium heat 10 to 15 minutes, turning once and brushing with
marinade, until fish flakes easily with a fork. Discard any remaining
Sprinkle fish with parsley and lemon peel.
Makes 4 servings.
Calories 240, Fat 6 g, Carbs 2 g, Sodium 340 mg, Fiber 0 g.
Lemon-Asparagus Chicken with Dill
Makes 2 (1-1/2 cup) servings
1/2 cup uncooked rice
1 tsp chicken bouillon granules
1/2 cup water
1 cup asparagus, cut in 2-inch pieces
Nonstick cooking spray
6 ozs boneless skinless chicken breasts, cut in bite-size pieces
1 tbsp lemon juice
2 tsps olive oil
1-1/2 tsps dried dill weed
1/8 tsp salt
2 tbsps finely chopped parsley
Prepare rice according to package directions, adding bouillon granules to water.
Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil.
Add asparagus; return to a boil; reduce heat and simmer, covered, 3 minutes or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.
Coat same skillet with cooking spray. Heat over medium-high heat until hot.
Add chicken; cook and stir 3 minutes or until no longer pink. Remove from heat; add asparagus.
Cover and keep warm.
Combine lemon juice, oil, dill and salt in small bowl.
Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.
Exchanges: 1-1/2 starch; 1 vegetable; 3 meat
Calories 323;Fat 6g;Carbs 41g;Protein 25g;Chol 49mg;Sodium 602mg;Fiber 2g