Potato Salad

This is a simple recipe for potato salad.. Enjoy!

8-10 Potatoes
3 T Mayo + 1 T of salad dressing
8-10 Slices of bacon (crumbled)
4 hard boiled eggs (sliced to your preference)
4-5 carrots (shredded)
1 cup sweet onion slivered
1/4 tsp pepper
1/8 tsp salt (optional)
3 squirts mustard (approx 1-2 tsp)

Boil potatoes until they are soft enough to fall off fork (but not too soft for a mashed potato).

Let potatoes cool, peel off skin and cut into cubes.

In medium bowl combine remaining ingredients with mayo and salad dressing.

Refrigerate until you're ready to serve.

Serves 4

Fried Apples and Pears, Oh My! ™

This is a favorite recipe of one of my nieces.

This is a great side dish or you can serve it as a snack. You can also serve this over ice cream or alongside breakfast. I used brown sugar but feel free to substitute regular or dietetic sweetener.

1 each: apple,  pear
1 -2 T butter 
1- 2  T sugar (brown, or diet sugar), to taste
1 tsp ground cinnamon, to taste

Cut apple and pear into slices.

Heat saute pan to medium high heat.

Reduce heat to medium, add butter. Add apples, pears to pan and brown on one side for 2 - 4 min. 

Sprinkle half of cinnamon and sugar over fruit. Turn over fruit and repeat process with remaining sugar and cinnamon.

Serves 2.

Irish Corned Beef and Cabbage ™

You don't need the luck of the Irish to enjoy this easy and classic recipe for corned beef and cabbage.

3 - 4 lbs corned beef (approx 2 packages)
1 large onion (quartered)
4 medium potatoes (quartered)
4 carrots (broken in half)
1 - 2 heads of cabbage (cut into quarters)
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf

In a large pot place corned beef with enough water to cover meat. Bring water to a boil and boil meat for 5 min. Reduce heat to simmer and cook for 2 1/2 -3 hours until meat is tender. Skim fat that rises to top with strainer.

Meanwhile cut potatoes, onions, cabbage into quarters. Break carrots in two. When meat is done, add vegetables to meat. Cook for 30 - 60 min. or until done.

Makes 12  4 - 6 oz  servings approx.

Mama Mia Pasta Sauce ™

This pasta sauce is so simple to make. I used ground round for the meat. I've also used fresh mushrooms for this, but you can use rinsed canned mushrooms if needed instead. 

Feel free to experiment and use what you like. For a vegetarian sauce, you can omit the beef or use a vegan meat.

1 lb ground beef (ground round)
1 medium onion, chopped
1 bell pepper chopped
4 oz mushrooms
2- 3 T fresh or dried basil
2 T dried or fresh oregano
1-2 cloves garlic chopped
2 cans each diced tomatoes, tomato sauce
1 can tomato paste (6 oz)
1/4 tsp pepper
1/8 tsp salt (optional)

In a skillet or saucepan brown beef, onions and peppers for 8-10 min. Drain off the excess fat from meat (If using ground round or sirloin, omit this step).

Add remaining ingredients to meat, onion and pepper. Reduce heat. Let simmer for 15-20 min, stirring occasionally. Serve over your favorite pasta.

Serves 6-8

Spinach Salad

This is my version of a spinach salad. I used baby spinach which has a milder flavor than regular spinach. I also added Gorgonzola cheese, walnuts and fresh strawberries. Enjoy!

4 c baby spinach
2 oz Gorgonzola cheese
2 c sliced strawberries
1 c chopped walnuts

In colander rinse spinach well. Drain well in colander. I use a salad spinner to remove excess liquid (if using pre-washed spinach omit this step). Place dry spinach in salad bowl. Set aside.

Rinse strawberries and pat dry with paper towels. Cut into slices and set aside.

Cut cheese into small cubes. Set aside.

In plastic baggie, place shelled walnuts. Use a rolling pin to go over walnuts twice (if using chopped walnuts, omit step).

In salad bowl combine walnuts, strawberries, cheese with spinach and toss well. Refrigerate until ready to serve. Toss with your favorite dressing.

Makes 4 servings.

Raspberry Vinaigrette

This is my version of a basic vinaigrette. Feel free to experiment and use what you like.

1 c olive oil
2 T vinegar
1/4 c raspberries
1-2 tsp sugar (regular or sugar free)
1/4 tsp pepper
1/8 tsp salt (optional)

In a blender combine: olive oil, vinegar, raspberries, sugar, salt, pepper.

Blend well for 30-45 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Sangria

This fruit and wine drink is perfect for any occasion or get together. 

I used oranges, lemons, limes in the bottom of the pitcher. 

Feel free to mix and match and use fruits that you like. Enjoy!

1 bottle red wine (or white wine)
2 oranges
1/2 c sugar (regular or sugar free)
1 lime
1 lemon

Cut lemon, lime and 1 orange into wedges.

Cut 2nd orange into slices for garnish. Set aside.

Juice remaining orange.

In a pitcher, place the fruit wedges. Pour wine over fruit. 

Add orange juice and sugar. 
Mix well.

Put in fridge to chill until you're ready to serve.

To serve: pour wine in glass. Cut slit in orange slice.

 Garnish glass with orange slice.

Serves 4.