Potato salad recipe

• 8 medium potatoes, cooked and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 celery ribs, sliced
• 1 cup onion, minced
• 5 hard-boiled eggs
• paprika

Directions:

1. 1
   Boil peeled potatoes in salted water until done. Cool to room temperature.
2. 2
   Place diced potatoes in large bowl.
3. 3
   Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. 4
   Add to potatoes.
5. 5
   Add celery and onions and mix well.
6. 6
   Stir in eggs.
7. 7
   Sprinkle a little paprika on top

Best Ever Fried Chicken

2 c all purpose flour

1 tbsp dried thyme

1 tbsp paprika

2 tsp salt

1 tsp pepper

1/2 c whole milk

1 egg

2 tbsp lemon juice

1 broiler/fryer chicken cut up

Oil for deep fat frying

In shallow bowl mix the first 5 ingredients. In separate shallow bowl wish milk, egg and lemon juice. Coat chicken pieces one at a time with flour mixture, dip in milk mixture then coat with flour mixture again. In an electric skillet or fryer, heat oil to 375. Fry pieces a few at a time 6-10 mins until juices run clear. Drain on paper towels.

Herbed Potato Packs

2 lbs fingerling potatoes
1 tbsp olive oil
1 tbsp butter, melted
2 garlic cloves, minced
1 tsp salt
2 tsp minced fresh thyme
1/2 tsp ground pepper

Pierce potatoes with a fork and place in large microwave safe dish. Cover and microwave 4-7 mins or until crisp tender, stirring halfway. Add the remaining ingredients, toss to coat. Place 1/4 potatoes on a double thickness of foil. Fold foil around potatoes and seal tightly. Repeat with remaining potatoes.Grill, covered, on med-high heat for 6-9 mins on each side.

Lettuce Wraps

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef/beef or chicken
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil
• 
  

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Slow Cooker Golombki

1 lb ground beef
1 small onion
1 c uncooked converted rice
3/4 tsp salt
1/4 tsp pepper
1 jar meatless spaghetti sauce
2 can tomato soup, undiluted
1 c water
1/2 tsp sugar
1 medium head cabbage, chopped

Cook beef and onion over medium heat in a skillet until meat is no longer pink; drain. Stir in the rice, salt and pepper.Combine the spaghetti sauce, soup, water, and sugar in a large bowl. Layer 1/3 of the sauce, half of the beef mixture and 1/3 of the cabbage in a slow cooker. Repeat layers. Top w/ remaining sauce and cabbage. Cover and cook on low for 6-8 hrs or until tender.

Best Ever Roast Beef

1 boneless beef chuck roast (4lbs) trimmed
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch

Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.

Spinach Artichoke Dip

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips

PREPARATION:

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. 

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. 

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.