Waldorf Salad

Anyone remember Waldorf Salad from years gone by? Well, even though I have seen it in older cookbooks, I don't remember eating it until just recently. My sister in law asked me to make one and bring it to a family birthday party. So after perusing the internet and reading through my vast collection of cookbooks, I tweaked some and came up with my version of the Waldorf Salad. For the party, I made up a big batch, expecting to bring home leftovers and enjoy them over the next few days. When I opened the dish at home later, I was shocked to see it almost finished off!

The basic salad consists of usually apples, celery and nuts with either raisins or grapes. The dressing varies a little but is usually mayonnaise and/or sour cream, or yogurt. I initially wasn't sure about using mayonnaise in the dressing with yogurt but it went together very well. Also,  I have decided that I prefer to use a variety of apples since you get all the different nuances of apple flavor working together.

I have varied the dressing a couple ways and each is equally delicious. The first time I made the salad, I used equal parts mayonnaise and vanilla yogurt. The second time, I only had about 2-3 Tbsp before I ran out of mayonnaise. So I just added that to enough sour cream to equal the vanilla yogurt and it was still very good. Try both of the versions out! As a side note- the amounts may vary depending on the size of your fruit and I often eyeball my amounts. I like to use about 1 part celery: 2 parts grapes: 3 parts apple.

Makes about 10 cups

Ingredients:

• 6 apples, variety of types coarsely grated or chopped
• 4 ribs of celery hearts, chopped
• 1 pound of grapes, halved or quartered if large
• 1 cup chopped walnuts (even better flavor if slightly toasted before chopping)
• 1 cup vanilla yogurt
• 1 cup mayo or sour cream or mixture of both

Directions:

• Chop the fruits, celery and nuts. 
• Mix together the dressing ingredients. 
• Pour over the fruit and mix well.
• Refrigerate until serving. 

Italian-style Quinoa Cakes

I have been falling in love with quinoa lately. It is such a power-house of nutrition and yet is so versatile. It also cooks quite fast. So when some friends and I were meeting at a beautiful historic home nearby for a garden party, I had planned to make arancini (rice balls), but I had not realized until it was too late that these are actually from leftover risotto. So from lack of pre-planning, I was forced to make some last minute changes and found these quinoa patties from wholeliving.com. I decided to go with an Italian theme and play off the parmesan cheese. All in all, I was really pleased how well they turned out. It took a little practice to find the right consistency but don't worry too much about it since the parmesan actually helps makes a nice crust as it cooks. I almost thought the patties were a little easier to cook when they were a little more moist. As always, feel free to leave out any seasonings or ingredients and add in some you really like, instead. I really loved the way the patties took on a roasted tomato and basil flavor and the parmesan added a nice subtle flavor.

Makes approximately 24 cakes
Ingredients:

• 1 cup uncooked quinoa
• 2 1/2 cups chicken broth
• 2 Tbsp chopped dried onion (may use 1 finely chopped onion)
• 1/2- 1 tsp lemon pepper seasoning blend
• 4 large eggs, beaten
• 1/2 tsp seasoned salt
• 1/2 tsp Italian seasoning, crushed in palm of hand
• 1/3 cup fresh chives, chopped
• 1 onion, finely chopped
• 1/2 cup chopped grape/cherry tomatoes
• 6-8 large basil leaves, chopped
• 1/3 cup fresh parmesan cheese, shredded
• 3 cloves garlic, finely chopped
• 1 cup whole grain bread crumbs, more if needed
• 1 Tbsp extra virgin olive oil

Directions:

• Cook quinoa as directed- bring broth to a boil and add in the quinoa, onion and lemon pepper seasoning. Stir well and cover. Allow to cook approximately 15 minutes, or until all the quinoa seeds are opened and soft. Stir and allow to cool somewhat.
• In a large mixing bowl, add the remaining ingredients and stir together.
• Mix in the partially cooled quinoa.
• If it is too wet, add in more bread crumbs gradually. If it is too dry, add in water, tablespoon at a time. Allow to stand for a few minutes.
• Form mixture into patties 1 inch thick and shallow fry over medium heat about 3-5 minutes each side (until medium golden brown). (I found it was easiest to make a ball and then place in the hot frying pan and flatten gently with the back of a spoon, then use the spoon to firm the patty's edges.) 

Vegetable Rice Salad

I love recipes that are all about using up the leftovers in your refrigerator. Well, this is one of those. The inspiration for this recipe came from the Back to School 2012 issue of Penzeys Spice catalog. I changed some of the ingredients and added more dressing, but that is the great thing about this recipe- just chop and throw in whatever veggies you have that need to be used up. This dish makes a great lunch by itself, a light supper, or as a side dish for a meal.

Ingredients:
   Salad:

• 3 1/2 cups cooked rice, white or brown (I had some of both)
• 2 cups freshly cooked corn (I used our own frozen corn- so much sweeter and richer)
• 1 red or green bell pepper, diced or a combination of both
• 1 jalapeno pepper, seeds and ribs removed, chopped finely (optional- does not really add any heat)
• 1/2 cup finely chopped red onion
• 6 small green onions, sliced
• 1-2 avocados, chopped into small chunks
• 2-3 medium tomatoes, diced
• 1/2 medium cucumber, diced
• 1 can small red beans or black beans, rinsed (whatever type of bean you like)
• 1/4-1/2 cup black olives, chopped (optional, may also use green olives)
• 1/2 cup chopped cilantro or parsley (more or less to taste)
• 1 tsp seasoned salt
• 1/4-1/2 tsp ground pepper

   Dressing:

• 1/2 cup white vinegar (may substitute red wine vinegar also)
• 1 Tbsp prepared yellow mustard
• 2-3 Tbsp lemon juice
• 1-2 Tbsp cumin (adjust to taste- I used more because I really like a stronger cumin flavor)

Directions:

• Mix rice, vegetables and salt and pepper in a large bowl.
• In a small bowl, mix dressing ingredients together and pour over the salad ingredients.
• Mix all ingredients together well. Chill for about 4 hours- the longer, the more flavor. 

** The dressing does not have any sweetener but the corn and rice balance it out and it is not too tart.

Feel free to add in some chopped celery, carrots and any other vegetables you need to use up.

Cranberry Salad/Relish

Cranberries are such a traditional part of a Thanksgiving dinner in the United States. However, because they are so tart, many people do not like them. When I was young, my family always had the jellied cranberry in a can with our turkey dinner. While I still enjoy that type of cranberry relish, I really have come to enjoy the whole cranberries. One of the grocery stores in our area sells a couple of different cranberry salads that are so yummy- but have a lot of high fructose corn syrup (HFCS). Since I have been trying to cut back on sugar and avoid HFCS as much as possible, I decided to make up my own version that has been inspired by their recipes. I have been making this for the past couple years, and wherever I serve this dish, it always gets rave reviews.

Don't be put off by the list of ingredients. It is not very hard to make if you have a food processor or chopper and is totally worth the effort. It also freezes well and can be made up in a big batch and then separated into a few containers to freeze. Then remove it later and serve with some chicken, turkey or pork.

Ingredients:

• 1 bag (12 oz.) of cranberries, fresh or frozen- I prefer frozen so they don't mush up as much when chopping)
• 1 large apple
• 2 large celery stalks, outside fibers removed if necessary
• 1 (15 oz.) can of pineapple, drained (reserve the liquid for jello)
• 1 large orange, peeled and membranes removed or 1 (11 oz.) can of mandarin oranges in light syrup, drained
• 2 (3 oz.) boxes of raspberry or cherry jello
• 1 3/4 cup total of liquids- use reserved liquids and enough water or orange juice to make up the amount needed
• 3-4 Tbsp sugar

Directions:

• Rinse cranberries and chop with quick pulses in a food processor or chopper, being careful to not chop too much or it will turn to paste/liquid
• Continue chopping the remainder of the fruit/vegetables and add everything into a large bowl. Oranges need to be broken up somewhat so there are not very large chunks.
• In a medium saucepan, heat liquid and sugar together until just boiling, then add in the gelatin. Turn off  heat and remove from the burner, stirring well to mix and dissolve the jello. 
• Add the liquid mixture into the chopped fruit and stir well. 
• Cover the bowl and refrigerate for at least 4-6 hours or until well-chilled and more firm. 
• Just before serving, stir to loosen it up and break up the chunks. 

*Note: if you desire a much softer consistency, try using only 1 box of jello and add in 1/4 -1/3 cup extra sugar into the liquid mixture when boiling. There will be more juices from the cranberries and other fruit.

Squash Dal Curry

One of my favorite cuisines is Indian food because of the rich flavors that are combined into amazing dishes. I don't think I really even ate much Indian food before I was married but tried it while visiting larger cities with my husband, as well as a nearby Indian restaurant that we have grown to love. However, what I have realized in the process of learning how to cook this food is that there are many different types/styles of Indian food, depending on the region you are cooking from, as well as the fact that Indian restaurant food is quite different from what most Indian people eat in their homes everyday. I have bought a couple good Indian cookbooks that I have studied and tried to learn from and now have accumulated quite a few spices/herbs that are often used in their cooking. However, with just a small investment in about 5 spices (some you may already have), you can make some very tasty Indian dishes. I like the fact that, while much of the Indian food is spicy hot, when you make it at home, you can omit or temper down the heat to your liking and yet still enjoy the wonderful flavors. In addition, although Indian restaurant food is quite expensive, you can make many dishes very cheaply at home. Since I have been trying to cook more dishes with beans for my family, I often like using Indian recipes because they take the lowly bean from oh-hum to oh-yum!

this is the masala dabba I bought to hold some of the spices I frequently use- includes tumeric (outer left and continuing clockwise), cardamom, fennel seed, black mustard seed, ground ancho chili powder, cumin seed and black salt (center)

This recipe I share here was inspired by a Green Pumpkin Curry recipe that I have enjoyed making quite a few times. A few years ago, I picked up a small, thick cookbook at a local craft store titled Greatest Ever Indian for about $5. While I have not made many of the recipes in the book, there are a lot of nice pictures illustrating the steps and many of them are simple dishes with a variety of ingredients and ranging from sides to main dishes to breads, appetizers and desserts. When making this recipe, I never saw or found green pumpkin but it said I could substitute ordinary pumpkin. So I also figured that since butternut squash is in the pumpkin family, then that should also work well. This most recent time I made this, I decided to add in some dal I had- I believe it is moong dal, which is very quick cooking and mild in flavor, as well as some extra cooking liquid. You can omit the beans, if desired and reduce the cooking liquid, or substitute some red lentils. This dish comes together pretty quickly- in about 30 minutes, and is very rich in antioxidants from not only the spices but also the squash and beans. 

moong dal

Ingredients:

• 2-3 Tbsp oil
• 1 large onions, sliced
• 1 1/2 tsp cumin seeds (may substitute 1/2 tsp ground cumin if you don't have seeds)
• 1/2 - 3/4 tsp black mustard seed (optional)
• 1 1/2 - 2 pounds butternut squash (1 large), peeled, deseeded and cubed
• 1 tsp amchur/amchoor- dried mango powder (optional, but adds a nice flavor)
• 1 1/2 tsp mild curry powder
• 1 tsp tumeric 
• 1/2 tsp black salt (optional- may use adobo seasoned salt or other salt)
• 1/2 tsp chili powder (not the chili powder blend)- (optional)
• 1 1/2 Tbsp grated fresh ginger * (may substitute 1 tsp dried ginger- not quite as good)
• 2 large garlic cloves, crushed/made into paste
• 3 1/2 cups chicken broth- or may use vegetable broth or salted water
• 1 cup moong dal (or split lentils), sorted and rinsed
• 10 dried apricots, chopped
• 1 Tbsp dried fenugreek leaves (optional)

Directions:

• Heat the oil in a large skillet. Add the onions, cumin seeds, black mustard seeds and curry powder, stirring occasionally, until a light golden brown color.
• Add the cubed squash or pumpkin to the skillet and stir-fry for 3-5 minutes over low heat.
• Mix in the amchur powder, tumeric, salt, chili powder, ginger and garlic cloves together in a small bowl. 
• Add the spice mixture to the squash  mixture, stirring well to mix.
• Add the broth or water, rinsed moong dal or lentils, apricots and fenugreek, then cover and cook over low heat for about 20 minutes or until beans are soft and slightly creamy, stirring occasionally. 

Serve warm with rice, warm naan or paratha (chapati) bread.

*ginger is easy to keep on hand ready to use if you peel it/chop into large chunks after bringing it home from the store, place it in a plastic bag in the freezer. Then when you need it, simply remove a piece or two and either grate it or thinly slice/chop it. It is actually easier to work with when it is slightly frozen. This will keep for a long time in the freezer. It is great in chicken soups, with bean dishes, smoothies with coconut milk, etc.

This was shared with the following:

I Should Be Mopping The Floor: Mop It Up Mondays #11
The Sweet Spot: Recipe Party
Simple Lives Thursday, #91- A Little Bit Of Spain In Iowa
Weekend Potluck #13
Financial Friday + Fabulous Features
Country Momma Cooks: Link and Greet #14
Taylor House Thursday #3
Miz Helen's Country Cottage: Full Plate Thursday 4-12-12
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Moroccan Beet Salad

Beets are such a lovely vegetable- great color and have such a wonderful flavor, and they are another one of those superfoods that is rich in antioxidants, vitamins and minerals that our bodies crave. I have always loved them and this dish is just another big reason why! Last summer, my family went to a mission open-house at a local church and had a great time talking to people from all around the world and sampling some wonderful food. While there, I found this beet salad and could not believe how good the flavors were. Near the end of the day, I asked someone about what was in it- she didn't know for sure because it was made by a local man from Morocco. She then offered me an entire large pan of it since there were a lot of leftovers, which I readily accepted. My husband and I were in heaven for the next few days eating the leftovers. After eating this and trying to figure out what this was made out of, I decided to try making it myself. I think the key to the great flavor is the cilantro, which I have never had with beets before. Somehow, the onion and cilantro give such a brightness with the sweetness of the beets and the marinade (dressing) imparts a subtle flavor that results in such wonderful combination! This is a great summer salad, but it is also great anytime of the year when you want a little different beet dish.

     Ingredients:
3  15 oz. canned beets, (drained, chopped into strips or cubes if not already done for you)
     or you may use approximately 5-6 cups cooked and chopped beets
1 medium red onion, chopped
1/2 cup chopped cilantro (may use more or less or substitute chopped fresh flat leaf parsley)
1/3 cup olive oil
2/3 cup vinegar (or may use 1/2 cup vinegar and 3 Tbsp lime juice)
3/4 tsp salt (may adjust to taste)
1/4 tsp ground black pepper
2/3 cup sugar  
   
     Directions:
Mix together olive oil, vinegar/lime juice, salt, pepper and sugar in a large bowl. Add in the prepared beets, onion and cilantro. Stir well. Refrigerate in a covered dish for at least 4 hours, mixing ingredients every couple hours. Mix again before serving.


Yields approximately 8-10   1/2 - 2/3 cup servings
     

Cilantro, Lime and Lentil Salad

I got this recipe from my daughter's diabetes specialist's office last summer where they usually have some recipes that people can take that feature healthier diet choices. This recipe caught my eye because I have really come to enjoy the flavors of cilantro and lime and am also trying to incorporate more beans into my family's diet. The recipe originally called for 1 pound of lentils, but it ended up being such a huge amount that I decided to adjust it down to 1/2 pound. Even this amount makes a large salad. I also increased most of the other ingredients in the recipe and added some olive oil. However, my husband and I enjoyed eating this like a dip with chips or crackers, as well as as a salad. I have posted this recipe with the changes I made and am not sure who made the original recipe. The nice thing about this recipe is that you can add a number of different vegetables

Ingredients:

1/2 pound lentils, sorted and rinsed

1/4 - 1/2 cup cilantro, chopped (I used approximately 1/2 cup)

1/2 cup minced red onion

juice of 1-2 limes (adjust to taste)

2-3 medium or large tomatoes, diced (may substitute canned diced tomatoes)

2-3 garlic cloves, minced

3-4 Tbsp olive oil

1/4 - 1/2 tsp ground black pepper

1 - 1 1/2 tsp salt, or adjusted to taste (I used Adobo seasoned salt)

1 Tbsp cumin (may start with less and adjust to taste)

1/2 cup chopped cucumber

1/4 cup chopped bell peppers

hot pepper sauce (green or red) to taste

Directions:

     Simmer lentils in 6 cups of water until soft, about 25-30 minutes. Drain any excess liquid. Cool. Add the remaining ingredients together in a bowl and toss. Add in the cooled lentils and stir well. 

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Also shared on Simple Lives Thursday # 87

Broccoli Salad

This broccoli salad has been in my family for a long time. I am not really sure where it originally came from, but it may have been from a church cookbook my mom has that includes many Pennsylvania Dutch recipes. This salad has a dressing that is typical of the Amish/Mennonite salads with a creamy and mildly sweet/sour flavor. I have seen and tasted many variations of this salad and many are equally tasty. This picture shows it with only the ingredients listed on the recipe I have. However, I have seen it made with sunflower seeds or other types of dried fruit.

Many people, especially children, do not enjoy the flavor of raw broccoli. This salad is a great way to get some people to eat vitamin-rich broccoli with the added benefit of some protein from the peanuts. My children like this better than plain raw broccoli, and it is a nice dish for potluck dinners.



Ingredients:                                                        Serves: approx. 8

• 1 very large or about 3 small heads of broccoli, rinsed and chopped, removing the thick and hard stem first. (I use the smaller stem parts that do not have such thick-skinned and chop them small.)
• 1/2 cup finely chopped onion
• 1/2 cup peanuts
• 1/2 cup bacon bits
• 1/2 cup golden raisins

Mix above ingredients together.

To make dressing, mix the following together:

• 1 1/2 cup mayonnaise
• 1/3 cup sugar or zylitol or other granulated sweetener
• 3 Tbsp vinegar (I have used either white wine or apple cider vinegar with good results)

Combine the dressing with the other ingredients and then allow to marinate in the refrigerator for several hours. This salad lasts well for some time.

** Another great variation is to use red onions, dried sweetened cranberries and chopped cauliflower and leave out the nuts and raisins.

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Mexican Bean Salad

I do not know how authentic Mexican this dish is, but it combines some of the flavors of mexican food, including chili powder, cumin, lime and lemon juice, as well as cilantro. I was introduced to this dish by my sister-in-law earlier this summer and instantly fell in love with it. It is great for those hot picnics when you do not want to worry about salads spoiling. Plus, it is great made up a couple days ahead, if needed.

This recipe originally was taken from Allrecipes.com submitted by Karen Castle on http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx. I added some yellow pepper, a little extra lemon juice, as well as extra cilantro, chili powder and cumin. This is not a "hot" or very spicy salad- although you could add extra green pepper sauce/hot sauce and adjust the spices as desired. It really is a nice mix of flavors that will appeal to most people who enjoy a little flavor.

Serves about 8

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder
• 
  
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion. 

2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Optional- A previous time I made this recipe, I added cooked ditalini pasta, which soaked up some of the dressing and added great texture and flavor, as well as made the salad go a little further.

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Bacalaitos (Codfish Fritters)

This is a favorite Puerto Rican/Dominican food that I was introduced to a couple years ago. They are sold on the street by vendors (street food) and there are many variations. The Puerto Rican ones traditionally are made from flour, seasonings/herbs and garlic and the Dominican ones contain cornmeal, sugar and fewer herbs and vegetables. I have tried them different ways and most recently decided to make a version of my own. This recipe has 1/2 cornmeal and 1/2 flour, as well as onions, garlic, and I added some of my homemade sofrito. Usually salted codfish is soaked or boiled  and then shredded. However, if you cannot find this type, you can use other that is cooked. These are deep-fried and definitely not very figure-friendly -- my poor husband's diet is being tested since these are his favorite!

Ingredients:

1/4 pound salted codfish
3/4 cup flour (or use roughly 1/2 amount corn meal and 1/2 amount flour)
1/2 tsp baking powder
1/4 tsp (generous amount) seasoned salt (I use Adobo seasoned salt)
3/4 cup reserved fish broth from cooking the fish
1 garlic clove (more or less), finely minced
2 culantro leaves, finely chopped
1 large onion, finely chopped
1- 1 1/2 packet sazón seasoning (I used culantro and achiote flavor)
few dashes of pepper
2-3 Tbsp fresh parsley, chopped (or may use 1 Tbsp dried parsley)
2 large spoonfuls of sofrito (blend of onion, garlic, green pepper, cilantro, parsley, cumin, oregano and more)
sugar (optional)- I find that the onions give it a slightly sweet flavor

Cut the fish into chunks and boil the fish in water for 15 minutes. Then remove and flake it- deboning it if you did not use boneless fish. Reserve 3/4 cup of the cooking water. As it cools, begin mixing the dry ingredients together, followed by the remaining ingredients, except the fish and broth. Pour the broth slowly into the center and mix well to make a thick batter. Add in the bacalao and mix gently. Allow to set for about 5 minutes so the cornmeal can absorb a little moisture.  Bring a large amount of oil to approximately 350 degrees and then add large spoonfuls of batter into the oil. (I used a tall sided, narrow pot for cooking so I would not have to use so much oil and the fritters would be covered in the oil and float as they cooked. Therefore, I could only cook 2-3 at a time.) After dropping the batter into the oil, they may stick to the bottom, but allow them to cook there for about 1 1/2 minutes. Then take a spoon and carefully scrape across the bottom to dislodge them. By that time, they will float and probably are ready to turn over. They are finished when they are dark golden brown, but not too dark. Place on paper towels to drain. Allow to cool before eating as they will be VERY hot!        Makes 10 fritters.

They are like a chewy, mild fish flavored fritter. These may be served with a meal as part of the main course or as an appetizer.



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Make Ahead Meals For Busy Moms- Melt in Your Mouth Monday

Grandma's Fruit Salad

My grandmother used to make this often for our annual family 4th of July picnics. I no longer have the exact recipe, but have changed things up a little, anyways. For those of us who do not live around the tropics or areas with fresh fruit year-round, this is a nice way to use canned fruit and readily available fruit in the winter. In the summer, you can add all kinds of fresh fruit, but it helps to have a little canned fruit so there will be some syrup for the "sauce".

Ingredients:

1 15 oz. can of mixed fruit
1 15 oz. can of mandarin oranges
1 15 oz. can of peaches *
1 15 oz. can of pears *
1 15 oz. can of pineapple tidbits or chunks
1-2 bananas, sliced
1 apple, peeled (or not) and chopped
15 -20 red grapes, cut in half- if available
any other colorful fresh fruit
2-3 Tbsp shredded coconut (optional)
3/4 - 1 cup (6-8 oz.) cup vanilla yogurt
3 Tbsp orange juice concentrate
small marshmallows (optional)

Open cans of fruit, draining juice into another medium bowl. Mix all the fruit together in a large bowl. Add the coconut and marshmallows, if desired. Stir the yogurt and orange juice concentrate into the reserved fruit juice. When the orange juice concentrate has fully dissolved, then mix in with the fruit. Stir well and chill.

*You may substitute a variety of tropical canned fruit, if available.

My grandma also added a box (3-4 oz.) of instant vanilla pudding into the juice mixture and then, after mixing well, stirred it into the fruit. I have not added it in this picture- it just adds more creamy vanilla flavor/sweetness and makes the juice slightly thicker. So try it this way, if you would like!

My Ultimate Macaroni and Cheese

This dish was inspired by a couple other recipes, one from Paula Deen and another posted on Food Network by Ed Wilson. I have played around with the ingredients and am posting my version here. Many recipes call for a white sauce as a base with cheese. However, this recipe does not require that, making it much quicker to put together. If you really want it creamy, you can use part Velveeta (or other processed cheeses). However, I prefer to use at least mostly other less-processed cheeses. Besides, the sour cream and evaporated milk help give it a creaminess. Paula's recipe calls for many different types of cheeses- most I do not have on hand. So for this time baking it, I used muenster cheese and sharp cheddar. Feel free to use whatever combination you like. This is not a diet-food, but it certainly is one of the ultimate American comfort foods.

If your kids don't like greens or other vegetables, hiding them in this casserole usually helps it slide down a little easier.

Ingredients:

• 2 cups uncooked elbow macaroni
• 1 extra large egg, or 2 medium eggs
• 1 12-oz can of evaporated milk
• 2-3 cups of cheese (or more, if desired), whatever combination of cheeses
• 1/2 stick of butter (4 tablespoons), melted
• 1 tsp salt (I prefer Adobo all purpose seasoned salt)
• 1/4 tsp ground black pepper
• 2 tsp dry ground mustard (may use 1-2 Tbsp yellow or dijon mustard instead)
• 1/2 cup sour cream or plain unsweetened yogurt
• 1/2- 3/4 cup bread crumbs for topping, if desired or may use crushed crackers (saltines or Ritz or Town House or other buttery crackers)
• 3-4 Tbsp butter to moisten bread crumbs, if desired

Directions:

• Grease 8x8 inch baking dish, (may use nonstick spray). Preheat oven to 350 degrees F.
• Cook macaroni as per instructions on package- just until al denté- about 3 minutes less than what package says (firm when biting them). Drain pasta and set aside.
• In a large bowl, mix together eggs, evaporated milk, sour cream, salt, pepper and mustard. Stir in cheese, drained pasta and melted butter. 
• In a small bowl, stir melted butter into bread crumbs and set aside. (may also add in some  chopped fresh or dried parsley to the bread crumbs)
• Pour macaroni mixture into prepared baking dish. Top with bread crumbs. If not using bread crumbs, top with 1/4 cup shredded cheese and sprinkle paprika on top. 
• Bake in a preheated oven at 350 degrees for about 30 minutes until cheese is golden and bubbly. Remove from oven and let set for approximately 5-10 minutes, then serve.

*This also great over the next few days as leftovers- sprinkle with a little water and put in the microwave for about 1 1/2-2 minutes (depending on power of microwave). Stir and then heat more, if needed.

I also usually double this recipe and cook it in a very large 4 quart oblong baking pan, since we love these leftovers!

Carrot Salad



This is a healthy, yet very delicious salad that my mom has made for many years. This is the same way she makes it, except with the addition of crushed pineapple. It is light, but refreshing; great for summer and winter alike. If you do not have honey, you may use some other type of sweetener. Agave would probably be the best other substitute and any other types of sweeteners would change the flavor somewhat.

Serves: 8-10
Ingredients:

• 4 cups peeled and grated carrots (about 4-6 large ones)
• 2 oranges, peeled, separated and sliced into thin chunks
• 2 apples, peeled (or not), cored, sliced and diced
• 2/3 cup raisins
• 1/3 cup orange juice
• 1/3 cup honey (more or less to taste)
• 1  8oz. can crushed pineapple (unsweetened) with its juice
• 2/3 cup mayo (may use light/less fat, but not fat free)

Directions:

• After preparing ingredients, mix together and stir well. This is best made a day ahead so the flavors can intermingle and the raisins can plump up. This is supposed to be a "juicy" salad. Keeps well in the fridge.

Curried Rice Salad

Ingredients:

3 cups cooked brown rice (may use white)
1 cup chopped apple
1/2 cup raisins
1/4 cup onion, finely chopped
1/2 cup sliced almonds

Dressing:
1/2 cup mayonnaise
1 tsp- 1Tbsp curry powder

Combine salad ingredients. Mix mayonnaise and curry. Stir into salad. Chill.

*Recipe adapted from Beverly Rodgerson in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Tabouli (Middle Eastern Salad)

Ingredients:

1/2 - 1 cup bulgur
2-4 cups water to cover
1-2 cups chopped fresh parsley (may use part cilantro, chopped)
1/3 cup chopped onion or green onions
1-3 tomatoes, chopped coarsely
1 medium cucumber, chopped
1 garlic clove, minced finely

Dressing:
1/2 cup fresh lemon juice or lime juice
1/4 cup olive oil
1/2 tsp salt or garlic salt, or less
dash or two of pepper
1 Tbsp fresh dill weed (1 tsp dried)
or 1 tsp dried oregano (optional)

Optional:
1 cup chopped fresh mint
1 cup sliced or chopped mushrooms
1 green pepper, diced
2-3 radishes, sliced
1/2 cup bean sprouts
2 hard cooked eggs, sliced
1-2 stalks celery, chopped
1 large shredded carrot
lettuce
pita bread
feta cheese chunks

Soak bulgur in water until soft. Chop vegetables finely; stir into the bulgur. Combine dressing ingredients; stir into salad. Chill. Serve on lettuce or in pita bread. Garnish with feta cheese, if desired.

*Recipe by Maureen Curry and Marilynn Berry in the Whole Foods For The Whole Family cookbook by La Leche League International 1981.

Angelica's German Rice Salad

This recipe makes a nice hot weather supper with hard rolls/hearty bread or breadsticks and fruit for dessert, or a side dish the remainder of the year.

Ingredients:

6 1/2 oz tuna (could substitute 1 cup cooked chopped chicken)
1 medium onion, chopped
3 hard-cooked eggs, chopped
1 large dill pickle, chopped
1 large bell pepper, chopped
1-3 Tbsp oil
1-2 Tbsp vinegar
2 cups cooked brown rice (or white rice)
3 large tomatoes, chopped

Have all ingredients cold. Mix meat with onion, eggs, pickle and pepper. Add oil and vinegar; toss. Add rice. Add more oil and vinegar, if desired. Add tomatoes. Chill well. If you wish, you may garnish with tomato, lemon wedges and parsley.


* This recipe was from a woman from West Berlin years ago and submitted by Sue La Leike  in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Indian Raita (Cucumber Sauce or Dip)

This is great with curry and as a dip for naan (Indian flatbread). This recipe was  from King Arthur flour company recipes.

Ingredients:

2 cups whole-milk yogurt, drained in a yogurt cheesemaker or cheesecloth for several hours

1 tsp salt

1 1/2 cups finely diced or grated, peeled, seeded cucumbers (about 2 medium cucumbers)

1 clove garlic, peeled and minced

1/2 tsp cumin

2 Tbsp minced fresh mint and/or cilantro, plus extra for garnish

2-3 tsp minced hot chilies or chili paste, or 1/4 tsp cayenne pepper (all optional)

Place the minced or grated cucumbers in a strainer, and sprinkle with the salt. Let cucumbers drain for several hours, stirring occasionally. Discard the liquid.  Mix the cucumbers with the drained yogurt and the remaining ingredients. Refrigerate, covered, for a few hours, for the flavors to meld. Garnish with fresh mint or cilantro.  Yields about 3 cups.

Naan (Indian Flatbread)

This is typically eaten in northwest India with most meals, often used to scoop up the beans (dal) or other parts of the meal. It may be also served with Raita (a cucumber sauce)- recipe posted on this blog also. This recipe is from King Arthur flour company.

Ingredients:

2 cups white wheat or traditional whole wheat flour
1 1/2 cups unbleached all-purpose flour
2 tsp instant yeast
1 1/4 tsp salt
1 tsp baking powder
1 Tbsp sesame seeds (optional)
2 Tbsp butter or ghee (clarified butter), melted
1/2 cup milk or whey from drained yogurt
3/4 cup plain whole-milk yogurt
1 large egg

Whisk all of the dry ingredients together in a large bowl. In a small bowl, lightly whisk together the butter or ghee, milk or whey, yogurt and egg. Add the wet ingredients to the dry, stirring to form a shaggy mass of dough. Turn the dough out onto a lightly floured work surface and knead it until it is smooth and shiny. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it is doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours for extra flavor and ease of rolling.

Divide the dough into six pieces and hand-stretch or roll each piece into a thin oval shape. Pull on the front edge of the oval to elongate and create the tear shape. Let the pieces rest, uncovered, while you heat the griddle on high heat. Transfer the naan to the griddle. Grill for approximately 2-3 minutes on one side, until the bread puffs and begins to look set around the edges. Flip over and finish cooking. Serve warm.

Optional- it is also great "stuffed" with cooked potato, little oil, white and/or green onion, garlic and chopped cilantro/parsley. Have this mixture already prepared- Potatoes cooked and seasoned with an Adobo seasoning salt and mashed and then mixed with the oil, onion, garlic and herbs. When you divide the naan into six balls, flatten each out and wrap around about 1-2 Tbsp of potato mixture and flatten again with a rolling pin. Cook as above.

German Potato Salad

Ingredients:

4 pounds baking potatoes, such as yukon gold
salt
12 slices bacon
2 cups chopped onion
1/4 cup flour
1/4 cup sugar
1 tsp celery seeds
pepper
1 1/2 cups water
1 1/2 cups cider vinegar

Cook potatoes in boiling salted water until tender, about 20 minutes. Drain the potatoes well, then peel and slice them. (You may peel and slice, or leave the peel on and slice and boil them.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain and crumble the bacon, reserving about 1/4 cup of bacon fat.  Cook the onions in the reserved fat over medium heat until tender, about 10 minutes. Stir in the flour, 2 tsp salt, sugar, celery seeds and pepper to taste. Cook 2 minutes. Add the 1 1/2 cups of water and the vinegar, mixing well. Cook, stirring often, until the liquid is bubbly, has thickened and coats the back of a spoon. If the sauce becomes too thick, add a little water or vinegar.  Stir in bacon and potatoes. Cook until heated through, tossing gently to mix. If you prefer a more tart salad, add more vinegar while tossing.

This recipe was from the newspaper, and I did not note at the time who authored it.

Bregedel Jagung (Indonesian Corn Cakes)

This recipe was in our local paper, and I cut it out but did not save the name of the person. Anyways, this is very good as a side dish or appetizer. Make these like you would a pancake.

Ingredients

2 cups fresh corn kernels (you may substitute frozen that has been thawed, canned, creamed)
3 eggs, beaten
3 Tbsp flour
2 Tbsp whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup finely diced celery
2 green onions, including tops, finely chopped
2 Tbsp cilantro leaves, chopped, plus leaves for garnish
2 cloves garlic, minced
1 tsp salt
1/4 tsp white pepper
1 Tbsp butter
1 Tbsp oil

Combine corn, eggs, flour and cream in a food processor/chopper (If you don't have one, blend the corn in a blender or use a handheld stick blender, then stir the other items listed previously together well. You can skip the blending process if you use creamed corn). Blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well. Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and spread them out to flatten slightly as they cook. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden. Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Garnish with cilantro leaves, if desired.