Throw In Everything Salad

 

1/2 cup pomegranate vinegar

1/4 cup sugar

1 can garbanzo beans, drained

1 can 3 bean salad, drained

1 jar red pepper strips, drained

1 can black olives, drained

 

 

Mix sugar and vinegar in large Tupperware container.

Pour in all other ingredients and shake to coat.

Refrigerate over night.

Shake well before serving.

Would also be good with chopped cauliflower or broccoli added.

 

My Creamed Spinach

1/8 tsp nutmeg

1/4 tsp salt

1/2 container of whipped cream cheese with chives

1 stick margarine

1 cup frozen onions and peppers

1 tsp minced garlic

1 TB flour

1 cup evaporated milk

1 cup shredded mozzarella

1/2 can sliced water chestnuts, drained and chopped small

1 small can mushrooms, drained

2 cans chopped spinach, drained dry

 

Mix together in large bowl: nutmeg, salt, and cream cheese.

Melt butter in skillet then sauté peppers, onions and garlic until translucent.

Stir in flour to thicken, watching closely so as not to burn.

Pour sautéed peppers and onions over cream cheese mixture, blending completely.

Add milk and mozzarella, stirring well.

Mix in spinach, mushrooms and water chestnuts.

Bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Fried Okra Patties

 

 

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp baking powder

1/4 cup flour

1/4 cup corn meal

 

1/2 lb okra, chopped medium fine

1/2 small onion, chopped medium fine

1 egg

1/4 cup water (or buttermilk)

 

Heat shortening in large skillet, enough to cover bottom about 1/4- 1/2 inch deep

Blend first four ingredients in one bowl (dry mix)

Mix last four ingredients in separate bowl ( wet mix)

Add dry mix to wet mix, making sure all okra is coated well.

Drop by 1/4 cup spoonfuls into hot shortening.

Flatten patties and fry until golden brown.

Drain on paper towels.

Salt if needed.

Top with sour cream or other condiments.

 

 

 

 

Green Chili Spoonbread

1 package Martha White Sweet Cornbread package- 7oz

3 eggs

1/2 cup sour cream

1/4 cup Velveeta shreds

1 large can mild green chilies

1 can corn, drained

1 can cream of corn, NOT drained

1 stick margarine, melted

 

Stir all ingredients together and pour into large greased glass pie pan.

Bake at 375 for 60 mins.

Cover with foil last 15 minutes if  top is browning too much.

Remove from oven and let cool before serving.

Even better as leftovers the next day!

 

Fresh Broccoli Soup

 

1 stick margarine

2 cups frozen peppers and onions

2 stalks celery, chopped fine

2 broccoli crowns, steamed and chopped

2 cups mini carrots, steamed and chopped

1  12oz can evaporated milk

24 oz whole milk (use milk can to measure)

8 oz  shredded Velveeta

1/8 cup flour, dissolved in 1/4 cup hot water

4 oz whipped cream cheese

4 oz can diced mild green chilies

 

 

Melt margarin in large stock pot.

Sautee peppers/onions and celery until translucent.

Add steamed carrots and broccoli.

Pour milk over all.

Add Velveeta and stir.

Add dissolved flour, blending well.

Season with salt to taste.

Cook on low to medium heat for 1/2 hour or so, stirring often.

Remove from heat when thick and stir in cream cheese till melted.

Add chilies.

 

 

 

 

 

 

My Four Bean Salad

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can wax beans, drained

1 can green beans , drained

1 bell pepper, chopped small

1/2 onion, chopped small (small bit of sugar sprinkled on top)

1/2 cup balsamic raspberry vinegar

1/4 cup sugar

3 TB vegetable oil

 

Pour all veggies into large bowl, stirring carefully.

Mix vinegar, sugar and oil in separate bowl, blending until smooth.

Pour over beans, stirring carefully again.

Transfer to covered  Tupperware type container and refrigerate for several hours, as much as 24.

Shake several times to let flavors mix well.

 

 

Tea Cakes

 

1 cup butter (room temperature)

2 cups sugar

3 eggs (room temperature)

2 Tablespoons buttermilk

1 teaspoon vanilla

5 cups flour

1 teaspoon Baking Soda

 

Heat oven to 400.
Cream butter with the sugar , beating for 5 minutes using stand mixer.
Add eggs 1 at a time and mix well.
Blend buttermilk and vanilla into mixture.
Stir the baking soda into the flour in separate bowl.
Gradually add flour mixture into the creamed mixture.
Drop by  medium scoop onto large cookie sheet, about 12 per sheet.
Chill remaining batter while waiting to cook next batch.
Bake 15 minutes, using spatula to flatten tops of cookies once or twice while cooking.
Cool on cookie rack.

This is my friend Alana’s recipe, I tweaked it a tiny bit as far as the baking part.