meal add-ons......

Here’s a short selection of recipes to add to your next meal:

Dilled Potatoes and Sour Cream

4 potatoes, diced
1 pound sour cream
2 tablespoons dill
1 teaspoon salt
1 teaspoon pepper

Boil potatoes until tender. Drain potatoes.
Combine sour cream, dill, salt, and pepper. Add to cooked potatoes and chill.
Serves 6 to 8.

Black-Eyed Peas and Rice

1 quart water
1/2 cup soy sauce
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 1/2 to 2 cups raw rice

Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
Yield: 4 servings

Olive Oil Herb Dressing

1 cup olive oil
1/4 cup green onions, chopped
1/4 cup Kalamata olives, pitted and roughly chopped
1 clove garlic, minced
1 teaspoon lemon juice, freshly squeezed
1/4 teaspoon ground black pepper
1 tablespoon fresh basil leaves, thinly sliced
Parmesan cheese, freshly grated
Fresh ground black pepper

Mix first 7 ingredients tightly covered jar or whisk in a bowl, until well incorporated.
Place mixed greens on a plate and toss with Olive Oil Herb Dressing; top with fresh ground black pepper and Parmesan cheese.

Mexicana Chicken Soup

2 chicken breasts
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1 can green chiles
2 (14.5 ounce) cans chicken broth
1/8 cup. chopped cilantro
Cayenne pepper to taste

Cook chicken and cut into bite size pieces; set aside.
Sauté garlic and onions together in pan over medium heat with olive oil.
In large soup pot add tomatoes, green chiles and chicken broth. Puree. Add cilantro, pepper and diced chicken to soup mix, heat over medium heat for 30 minutes.
Serve with Cheddar cheese and sour cream.
Yield: 6-8 bowls

Blue Cheese Dressing

1 tablespoon safflower oil
2 teaspoons granulated garlic
2 cups mayonnaise
3/4 cup buttermilk
1 teaspoon each black pepper and cayenne
1/2 pound blue cheese

Combine oil, garlic, mayonnaise, buttermilk, black pepper and cayenne in bowl, mix until thoroughly combined. Crumble cheese into pieces a little larger than green peas. Fold into dressing mixture with rubber spatula. Store in airtight container in refrigerator as long as 5 days.

Black-Eyed Pea Salad

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors to blend.
Yield: 4 to 5 servings

Portabella Soup
Serves 6

1/4 pound butter
1 medium Spanish onion, diced
1 1/2 cups portabella mushrooms, sliced
1 bunch fresh tarragon, chopped
1/2 cup dry vermouth
2 tablespoons flour
1 quart heavy cream *
1 cup crumbled Gorgonzola or blue cheese
Salt and pepper, to taste

Melt butter in a 3-quart pan, and sauté onions until translucent. Add portabellas and cook for 4 to 5 minutes, until soft. Add tarragon and vermouth and boil for 2 minutes. Lower heat and stir in flour until smooth. Stir in heavy cream and bring to a simmer. (Do not boil, or cream will overflow.) Simmer for 5 to 10 minutes until soup begins to thicken, stirring every few minutes to prevent burning. Add Gorgonzola and stir until smooth. Add salt and pepper to taste.

  • For a low-fat version, substitute half-and-half or milk for heavy cream, but increase amount of flour.

Creamy Bacon Dressing

4 tablespoons mayonnaise
1/2 cup peanut oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 tablespoons minced shallots
1/2 teaspoon Tabasco sauce
1/4 cup finely chopped crispy bacon
1 1/2 tablespoons chopped basil
Salt and freshly ground pepper to taste

First prepare dressing by combining all ingredients in a bowl and whisk until smooth. Serve over greens.

Broccoli Pudding

2 pkg. frozen chopped Broccoli
4 Green Onions, tops and bottoms, chopped fine
3 ribs Celery, chopped
1/2 Green Bell Pepper, chopped fine
1/2 medium Yellow Onion, chopped fine
1/2 stick Butter
1 can Cream of Mushroom Soup
1/2 C. Seasoned Bread Crumbs
1/2 C. Cheddar Cheese, grated

Cook broccoli according to the direction on the package. Drain. In a saucepan saute the onions, celery and green bell peppers in the butter until soft. Add the remaining ingredients, except the cheese. Mix well. Add salt and pepper to taste. Transfer to a baking dish, top with cheese, and bake at 350 degrees for 20 minutes.

Ginger-Garlic Olives

16 ounces black olives
16 ounces green olives
4 tablespoons chile pepper, seeded and chopped
4 tablespoons ginger, peeled and finely chopped
2 tablespoons garlic, peeled and finely chopped
2 tablespoons fresh lemon grass, finely chopped
4 cups olive oil

Combine all the ingredients. Marinate for at least four days before serving. Serve at room temperature.
Serves 12.

Creamy Pesto Dressing

3/4 C. oil
1 C. mayonnaise
3/4 C. buttermilk
2 Tbsp. grated Romano cheese
2 Tbsp. crushed dried basil
1/2 tsp. salt
1 clove garlic, minced
Hot pepper sauce

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will make an excellent chicken marinade

Cheese-Filled Mushrooms
This recipe can be adjusted, using the same proportions, to make as many mushrooms as you want.

1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.)
Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside.
Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes.
Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
Serves about 15 as hors d’oeuvres.

Honey Mustard Dressing

1/4 cup yellow onion, minced
2 tablespoons chopped parsley
3 cups mayonnaise
2 tablespoons Gulden’s Spicy Brown Mustard
2 tablespoons cider vinegar
1/4 cup honey
Dash of salt

Mix all ingredients thoroughly and chill. Makes 3 cups dressing.

BELL PEPPERS WITH KASHA STUFFING
Makes 4 servings

1 tablespoon vegetable oil
11/2 cups chopped onion
1/2 cup diced carrot
8 ounces fresh white mushrooms, sliced (21/2 to 3 cups)
1 cup whole kasha
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh dill weed or 2 teaspoons dried
1 cup crumbled feta cheese (about 8 ounces; divided)
3 green or red bell peppers, or 4 Italian frying peppers, cut lengthwise in half and seeded

In a large skillet over medium-high heat, heat oil. Add onions and carrot; cook and stir until onion is tender, about 5 minutes. Stir in mushrooms, kasha, salt and black pepper. Cook and stir until mushrooms are tender and kasha is lightly browned, about 5 minutes. Stir in 11/2 cups water and the dill; cover and simmer until water is absorbed, about 10 minutes. Stir in half of the feta. Spoon kasha mixture into each pepper half, dividing evenly. Sprinkle with remaining feta.

To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers do not fit in dish, prepare recipe in 2 batches.) Add 1/2 cup water to the dish. Cover loosely with plastic wrap or wax paper; microwave on high until peppers are tender, about 10 minutes. Let stand 3 minutes.

To bake: Preheat oven to 350 degrees. Arrange stuffed peppers in a single layer in an ovenproof casserole. Add 3/4 cup water to the dish. Cover tightly with foil. Bake until peppers are tender, about 30 minutes.

SAVORY POTATO TOPPING

Makes about 1 cup.
1 cup plain fat-free yogurt
2 tsp. imitation bacon bits
1-1/2 tsp. dried chives
1/2 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. Pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before
serving, to blend flavors. Serve on hot baked potatoes.

DEVILED PEAS IN TOAST CUPS

1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons butter or margarine – melted
1/2 cup cream of mushroom soup – undiluted
1 cup frozen English peas – thawed
4 ounces pimientos – drained
8 slices bread

Sauté onion and green pepper in butter until tender; remove from heat. Stir
in soup, peas, and diced pimiento; spoon into greased 1-quart baking dish.
Bake at 350 degrees F. for 25 minutes.

Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake at 350 degrees F. for 20 minutes or until lightly browned; remove from oven.

Remove toast cups from custard cups; fill each with pea mixture. If desired,
sprinkle with paprika or garnish with more pimiento pieces. 8 servings.

MAKE AHEAD POTATOES

12 large potatoes, peeled and boiled in salted water
1 package (8 oz.) cream cheese, softened
1 carton (8 oz.) sour cream
1 t. onion powder
salt to taste
1/4 c. melted margarine
Paprika

Combine cooked potatoes, cream cheese, sour cream, onion powder and whip (or mash) until fluffy. Add a small amount of milk if necessary. Spread in a buttered 9 by 13 inch pan and refrigerate or freeze until needed. When ready to use, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° F. oven for one hour. Delicious with any meat, and no gravy is needed.

MICROWAVE POTATOES AND CARROTS

2 potatoes, peeled and cubed
1 or 2 carrots, peeled and sliced
2Tbsp chopped onion
salt & pepper to taste

Put sliced carrots and chopped onion in microwave safe dish. Add 1Tbsp water. Cover with saran warp. Microwave on high for 2 to 3 minutes. Add potatoes and microwave until potatoes and carrots are tender. May add small amount of butter or margarine for flavor also or may use a butter spray for flavor. Serves 2

RICE CARROT RING

3 cups cooked rice
2 cups grated carrot
1/4 cup grated onion
2 tablespoons all-purpose flour
1 (10-3/4 oz) can condensed Cheddar cheese soup – undiluted
1 egg – slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
Dash hot sauce
10 ounces frozen peas

Combine rice, carrots, onion, and flour in a large bowl. Add next 6 ingredients, mixing well. Pack mixture into a greased 8-inch ring mold. Bake at 350 degrees F. for 30 minutes. Allow to cool 10 minutes.

Cook peas according to package directions; drain.

Invert rice ring onto platter, and fill center with peas. Garnish with carrot curls, if desired. Yield: 6 servings.

TANGY GREEN BEANS

4 to 5 strips bacon cut into 1/2-inch pieces
1 small onion, chopped
1/4 cup sugar
1/2 cup vinegar
3 cans green beans, drained

Fry bacon and onion together. Remove from pan. In a small bowl, stir sugar and vinegar together until the sugar dissolves. Pour into the bacon-onion pan. Add the green beans. Cover and simmer 10 to 15 minutes.

CREAMY MASHED POTATO CASSEROLE
These creamy potatoes are absolutely delicious. The perfect amount of garlic complements any roasted meat. Serves 8

6 potatoes, cubed and cooked until fork tender
1/4 cup milk
1 package (8 ounces) regular or lowfat cream cheese
1 cup regular or lowfat sour cream
1 teaspoon parsley flakes
1/2 teaspoon crushed garlic or ¼ t. garlic powder
1/2 cup shredded Cheddar cheese

  1. Place all ingredients, except cheese, in a large mixing bowl. With an electric mixer, blend ingredients until smooth on medium-high speed.

  2. Spoon mixture into a lightly greased 12 x 8-inch casserole dish. Cover and bake in a 325°F oven for 30-40 minutes. Remove from oven.

  3. Uncover, sprinkle with cheese. Bake additional 5-10 minutes or until cheese is melted.

FRESH TOMATO ORZO

Serves 2
1/2 cup orzo
2 medium tomatoes, chopped
2 teaspoons extra-virgin olive oil
1/2 cup fresh parsley, chopped
Salt and freshly ground pepper

Bring 2 to 3 quarts water to boil in a saucepan. Cook orzo for about 8 minutes, until cooked through but still firm. Drain.

Toss hot orzo with tomatoes, olive oil, parsley and salt and pepper to taste.

ONION PIE

2 cups Ritz crackers, crushed (about 1-1/2 stacks)
10 Tbsp butter
3 cups onions (Vidalias are best; Walla Walla onions are great, also)
1/2 to 3/4 cup crumbled cheddar cheese
2 eggs
1 cup milk
salt and pepper to taste

Mix 1-1/2 cups crushed Ritz with 5 Tbsp of butter. Press into 10" pie plate for crust. Cook onions in remaining butter until limp. Spoon into prepared crust. Beat eggs, mix in milk, salt and pepper. Pour over onions. Sprinkle with crumbled cheddar. Sprinkle remaining 1/2 cup crushed Ritz over top. Bake at 350 degrees for 30 minutes.

POTATOES CON QUESO

1/3 cup butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1 (8-ounce) package shredded Mexican cheese blend, divided
1 (2-ounce) jar diced pimiento, drained
1 (4 1/2-ounce) can chopped green chilies, drained
2 tablespoons chopped, pickled jalapeño pepper
1/2 teaspoon salt
2 pounds baking potatoes, peeled and thinly sliced

Melt butter in a medium saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, for one minute. Gradually add milk and cook over medium heat, whisking constantly until slightly thickened.

Stir in 1 1/2 cups cheese. Remove from heat, and stir until cheese melts. Add pimiento, green chilies, jalapeno pepper and salt, stirring well.

Place half of potato slices in a lightly greased 2-quart baking dish; top with half cheese mixture. Repeat layers.

Cover and bake at 350 degrees for 40 minutes; uncover and bake 40 more minutes. Sprinkle with remaining 1/2 cup cheese, and bake five more minutes.
Serves six. This recipe can be doubled.

SOUR CREAM HOLLANDAISE FOR STEAMED ASPARAGUS
YIELD: About 1 1/3 cups

1/4 cup (1/2 stick) butter or margarine
1 cup sour cream
1 tablespoon fresh lemon juice
4 egg yolks

Melt butter or margarine in a small saucepan over medium-low heat. With a wire whisk, beat in sour cream and lemon juice. Beat in egg yolks.

Continue beating over medium-low heat five minutes or until slightly thickened. Use warm or refrigerate up to two weeks. Warm over low heat, stirring constantly.