The Red, White and Blue and Canada Day!

[Kitchen Witch]

Easy and Delicious Potato/Green Bean Salad

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 medium potatoes, peeled (optional) and cooked until just soft, then cubed; keep warm
2 scallions, sliced

2 tbsp. olive or salad oil
2 tbsp. white wine vinegar
1 lg. clover garlic, crushed
1 sm. red onion, thinly sliced into rings
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.
Serves 6

[Kitchen Witch]

Pennsylvania Dutch Potato Salad

3 lb. new potatoes
1 large sweet onion chopped
3 T. cider vinegar
1 t. salt
1/4 t. black pepper
6 slices bacon (can be pork, turkey or lamb)
3 hard-cooked eggs
1/2 C. chopped gherkin or sweet pickle of your choice

For the dressing:
3 T. bacon drippings
2 T. flour
2 T. sugar
1 t. salt
1 t. coarse ground dry mustard or mustard seeds
1/4 t. black pepper
3/4 C. water
3/4 C. cider vinegar

Cut potatoes into 1/2" pieces. Place in large pan and cook ten minutes or until fork tender. Drain. Meanwhile, place onion, cider vinegar, salt and pepper in a large bowl. Add potatoes and toss well to coat with seasonings. Cook bacon in skillet until crisp. Reserve drippings for dressing.

Remove egg yolks from eggs and place in a small bowl. Mash with fork. Chop the whites and reserve separately with pickles. Prepare dressing. Heat drippings in skillet over medium heat. Stir in flour and cook about a minute. Stir in sugar, salt, mustard and pepper. Add water and vinegar. Bring mixture to a simmer and cook one minute, stirring constantly. Remove from heat and stir in egg yolks. Stir until smooth. Toss dressing with potatoes. Stir in egg whites, pickles and bacon bits. Serve warm or at least room temperature.

[Kitchen Witch]

Couscous Salad
This great salad is also very colorful - compliments any dish!

1 C. chicken broth
3/4 C. quick-cooking couscous, uncooked
1/2 C. dried tart cherries or dried cranberries
1/2 C. shredded carrots
1/2 C. chopped unpeeled cucumber
1/3 C. chopped yellow sweet onions
1/4 C. toasted pine nuts or slivered almonds
3 T. balsamic vinegar
1 T. olive oil
1 T. Dijon-style mustard
salt and pepper to taste

Bring broth or water to boil, then stir in couscous. Remove from heat; cover and let stand 5 minutes. Uncover, fluff with fork and let cool 10 minutes more.

In large bowl, combine cooked couscous, dried cherries or cranberries, carrots, cucumber, onions and pine nuts or almonds.

In small bowl, combine vinegar, olive oil and mustard; mix well and pour over couscous mixture; toss until coated. Season with salt and pepper.

Serve chilled or at room temperature.

Makes 6 servings.

[Kitchen Witch]

South of the Border Chili Pepper Salad

12 oz Penne Rigate
1 1/2 cup avocado, peeled and diced large
1/2 cup red onions, halved and sliced
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 cup anahiem chilies, seeded and sliced
3/4 cup tomatoes, diced
9 oz small shrimp, cooked, peeled and chilled
salt and pepper to taste

Cook and drain pasta according to package directions, rinse, chill and set aside. In mixing bowl whisk together olive oil, lime juice, teriyaki and soy sauce to make dressing. Add pasta and all remaining ingredients to bowl and toss together well. Chill and serve.

[Kitchen Witch]

Italian Tortellini Salad

12 oz. pkg. (340 g) herb tortellini with cheese
12 oz. pkg. (340 g) spinach tortellini with cheese
2 cups broccoli florets
14 oz. (398 ml) can artichoke hearts, quartered
12 oz. (341 ml) can pitted black olives
1 lb. (500 g) shrimp, cooked and tails removed
16 oz. (455 ml) bottle golden caesar dressing or spicy Italian dressing
2 cups halved cherry tomatoes
1 cup freshly grated parmesan cheese

Cook tortellini according to package directions. Drain well. In a large bowl, toss tortellini, broccoli, artichokes, olives and shrimp with dressing. Marinate overnight in refrigerator. Prior to serving, toss with tomatoes and parmesan cheese. Serves 8.

[Kitchen Witch]

Make-it-in 15 minutes Fruit Salad

2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can peach pie filling

In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in peach pie filling. Chill for 1 hour before serving. 10 servings

[Kitchen Witch]

South of the Border Chicken Salad

1 (10-1/2-oz.) tomatoes with green chilies
1 can (10 oz.) cream of chicken soup
3 cup chopped cooked chicken
1 small head lettuce, tear into piece
2 c. crushed tortilla chips
2 cup shredded mild cheddar cheese
picante sauce

Combine first 3 ingredients. Heat, then sit aside.
In a cake pan tear up lettuce and put in bottom.
Top with meat mixture. Then put on chips, then cheese.
Serve with picante sauce.
Serves: 4

[Kitchen Witch]

Here?s a nice variation for iced tea drinkers:

3 tea bags
3 C. boiling water
1/3 C. sugar
3 cinnamon sticks
15 whole cloves
1 1/2 C. cranberry juice
3 lemon slices, for garnish

Pour boiling water over tea bags. Steep for 5 minutes and strain; discard bags. Add sugar, cinnamon sticks and cloves. Cover and let stand until cool.

Strain again and add juice. Serve over ice.

[Kitchen Witch]

Sausage & Bacon Hot Pie

1 lb bacon (Regular or Premium)
1 lb sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf

Heat oil in pan, brown sausages and lightly sauté bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.
Serves 6 to 8

[Kitchen Witch]

Americana Cookie Squares

1 (18-oz.) pkg. sugar cookies, well chilled
1 (8-oz.) pkg. cream cheese, softened
3 cups powdered sugar
1 teaspoon grated lemon or orange peel
50 blueberries (1/2 cup)
2 cups raspberries
2 tablespoons apple jelly, if desired

Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Slice cookie dough as directed on package. Arrange slices in bottom of foil-lined pan. Using lightly floured fingers, press dough evenly in pan.

Bake at 375°F. for 10 to 15 minutes until golden brown. Cool 30 minutes or until completely cooled. Carefully remove cookie from foil. Place on serving tray.

In small bowl, beat cream cheese, powdered sugar and lemon peel until smooth. Spread over cookie crust. Arrange berries on cream cheese mixture to resemble flag, using 50 blueberries in upper left corner for stars and raspberries arranged in 7 rows to form stripes.

Melt jelly in small saucepan over low heat; brush gently over fruit. Refrigerate until serving time. Cut into squares to serve.

24 servings

[Kitchen Witch]

Another nice version for iced tea lovers:

4 C. water
4 bags Celestial Seasonings Raspberry Zinger Tea
2 bags Twinings Blackcurrant Tea
About 4 T. simple syrup, honey or other sweetener
4 orange slices

Bring the water to a boil. Add the tea bags. Steep for 10 minutes (or longer for more intense flavor).

Remove tea bags and sweeten tea. Chill.

Serve over ice, garnished with orange slices.

Simple Syrup
2 C. granulated sugar
2 C. water

Combine the sugar and water in a saucepan. Heat, stirring, until sugar dissolves. Cool.

An empty wine bottle, rinsed and fitted with a bar pourer, is a handy way to store and use the syrup. Refrigerate or store at room temperature. Syrup will keep at least 3 months. Use about 1 tablespoon per serving to sweeten iced tea.
Makes 2 cups.

[Kitchen Witch]

Picnic Punch

2 envelopes unsweetened lemonade drink mix
1 46 oz. can pineapple juice
4 C. water
2 C. sugar
1 28 oz. bottle ginger ale

Combine drink mix, pineapple juice, water, sugar and ginger ale in a large container and mix well. Chill, covered, until serving time.
Makes 16 servings.

[Kitchen Witch]

Lemonade with a Twist of Pineapple and Mint

1 (6 oz.) can frozen lemonade
1 C. pineapple juice
1/4 C. packed mint leaves

Prepare lemonade according to the directions on the can. Stir in pineapple juice. Crush mint leaves with your hands and add to the lemonade. Chill.

[Kitchen Witch]

Lemonade with Ginger

1 C. freshly squeezed lemon juice
1/4 C. superfine sugar
1/2 C. lemon-ginger syrup (see recipe below)
4 C. cold water, spring water preferred
Ice cubes (2 or 3 per glass)

Combine lemon juice, sugar and syrup. Stir until sugar has dissolved. Add cold water and stir again.

Pour over ice in tall glasses. Serve with a straw, if desired.
Makes about 5 1/2 cups.

Lemon-Ginger Syrup
Zest of 1/2 lemon, chopped (1 t.)
1 inch piece of fresh ginger, peeled and sliced thin
1/2 C. sugar
1/4 C. water

Combine zest, ginger, sugar and water in a small saucepan. Bring mixture to a boil, then boil for 1 minute. Turn off heat and cover pan. Allow mixture to steep until cool.

Strain out solids; discard. Refrigerate syrup until ready to use.
Makes 1/2 Cup.

[Kitchen Witch]

Iced Mocha

4 1/2 C. strong brewed coffee
3/4 C. chocolate syrup
2 1/2 C. milk
frozen nondairy whipped topping, thawed

Cool coffee to room temperature. Stir in syrup and milk, mixing well with a spoon or whisk. Chill. Serve over ice with a dollop of whipped topping.

[Kitchen Witch]

Italian Sausage Hoagies

24 Italian sausages, sweet or hot
5 large green peppers, thinly sliced
1 medium onion, chopped
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 C. water
1 T. sugar
5 large cloves garlic, minced
1 T. dried basil
1 1/4 t. dried oregano
1 t. salt
24 brat-style buns, split
Grated Parmesan cheese

In large Dutch oven, brown 6 to 8 sausages at a time. Remove browned sausages to platter. Discard all but 3 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain off all fat.

Stir in tomato paste and sauce, water, sugar, herbs and salt. Add sausages; bring to boil. Reduce heat; cover and simmer 30 to 45 minutes. Can be made to this point and refrigerated up to two days. Keep warm in portable roaster, if desired. Serve with buns and pass the cheese.
Makes 24 servings.

[Kitchen Witch]

Raspberry Pie

1 (9-inch) double-crust pastry shell
5 C. fresh raspberries
6 T. flour
1/2 C. sugar or more, depending on sweetness of berries
1 egg white, lightly beaten
1 T. butter

Preheat oven to 425°F. Line a 9-inch pie plate with bottom crust; reserve top crust.

Rinse berries, drain and dry on paper towels. In a bowl, toss berries with flour and sugar.

Brush inside of bottom crust with egg white to moisture-proof the bottom crust. Spoon filling into shell. Dot with butter.

Moisten rim of bottom pie crust with water and cover with reserved top crust; seal and finish edges; cut steam vents in top.

Place pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven to 350°F. and continue baking until crust is golden brown (40 to 50 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning. Serve at room temperature.
6 servings.

[Kitchen Witch]

Kicked Up Baked Beans

Cooking spray
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans

Preheat oven to 300°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add shallots; sauté 4 minutes or until golden.
Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly.
Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Yield: 8 servings (serving size: 3/4 cup)

[Kitchen Witch]

Fireworks Ribs

6 to 8 slabs pork back ribs
(about 12 lb. total)
Fireworks Rub

Fireworks Rub:
1/2 C. ground cumin
1/2 C. chili powder
4 T. ground coriander
2 T. cayenne
4 T. ground black pepper
2 T. ground cinnamon
2 T. brown sugar
1 T. salt

Pat ribs dry with paper towels. Rub Fireworks Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately.

Prepare a medium-hot fire, banking coals in 2 to 3 kettle-style grills. Place ribs, not overlapping, over indirect heat on each grill (rib racks may be helpful in expanding grilling space in each grill). Cover grills and roast ribs not directly over coals for 1 1/2 hours, until ribs are very tender. Remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bag, close bag and let ribs rest for up to 1 hour.

Put all ingredients into a large jar with a tight-fitting lid. Place lid on jar and shake well until blended thoroughly. Makes 2 cups ? enough to coat 4 slabs of pork back ribs.

[Kitchen Witch]

Stuffed Meat-Loaf Roll
Makes 8 servings

10-oz (284-g) pkg frozen chopped broccoli
2 lb (900 g) hamburger
2 eggs
3/4 cup (180 mL) soft bread crumbs
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) milk
1 1/2 tsp (7 mL) salt, divided
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried oregano
3 oz (90 g) sliced smoked ham
3 slices mozzarella cheese, each 3 inches (8 cm) square, cut diagonally into halves (optional)

Rinse frozen broccoli under cold running water to separate pieces; drain well.

Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 tsp (2 mL) salt, pepper and oregano. Place mixture on a large sheet of aluminum foil and shape into a rectangle 12 by 10 inches (30 by 25 cm).

Arrange broccoli on hamburger mixture to within 1/2 inch (1.2 cm) of edges. Sprinkle with 1 tsp (5 mL) salt. Arrange ham on top of the broccoli.

Roll up the rectangle carefully, beginning at the short side and using foil to lift. Press edges and ends of roll to seal.

Place on a rack in shallow roasting pan. Cook uncovered in a preheated 350 F (180 C) oven for 75 minutes. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. The centre of the meat-loaf roll may look pink due to the ham.

Do-ahead tip: After rolling, cover and refrigerate meat-loaf roll no longer than 24 hours. Cook as directed, but increase cooking time to 90 minutes.