Fried Potatoes

No matter how big of a batch I make of these raw-fries, it never seems to be enough. They are great with steak, chicken or pork chops.

Ingredients

Idaho potatoes, peeled and thinly sliced ( I usually peel 8 or 10)

1 - 1 1/2 cups Cooking Oil (I use Canola Oil)

Salt, to taste

Pepper, to taste

Instructions

Heat oil in electric skillet (or frying pan) to approx. 375 degrees.

Dry potato slices with paper towels. Salt and pepper as desired.

Slowly add all the potato slices to the heated oil in the skillet. Fry, turning occasionally, until nicely browned and crispy. Drain on paper towels and serve with ketchup, if desired.

Sour Cream Sugar Cookies

This recipe came from my friend, Jane. It was always a big deal when she would make these and bring them into work. A favorite of everyone. So, I decided to try the recipe myself and made these for our 4th of July fireworks family gathering. I must say, they turned out delicious and everyone loved them. My daughter, Cara, said they taste like cake and if she likes them, they are sure worth making again.

Ingredients

1 cup shortening

2 cups sugar

1 cup sour cream

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

5 cups flour

Instructions

With electric mixer, beat the shortening and sugar together. Add sour cream, salt, baking soda, eggs and vanilla. Gradually add the flour and beat until well mixed.

Chill in refrigerator overnight.

Roll out thick. With cookie cutters, cut into desired shapes.

Bake at 350 degrees for approx. 8 minutes.

Cool and frost with your favorite recipe, or a can of vanilla frosting. Decorate with colored sugar or sprinkles.

Taco Dip

This is the cream cheese, sour cream and taco seasoning base.

The finished dip.

Who doesn't like taco dip? This dip is great when served with blended margaritas on a hot summer night spent on the deck with family and friends.

Ingredients:

1 cup sour cream
1 8oz pkg cream cheese, softened
1 pkg (1.25 oz.) taco seasoning
1 - 2 cups shredded cheddar cheese
1 small green pepper, diced
1/2 cup (or so) sliced green olives
1 medium tomato chopped and seeded

Tostitoes (bite size) for dipping

Instructions:

In a pie plate, blend sour cream, cream cheese and taco seasoning.
Sprinkle cheddar cheese on top of mixture.
Arrange chopped vegetables on top of cheddar cheese and keep covered and refrigerated until ready to serve.

Serve with tostitoes for dipping.

Turkey & Dressing Sandwiches

Turkey and Dressing Sandwiches are a favorite of mine and also my daughter, Christie. Usually I make them with the stuffing left over from Thanksgiving dinner, but other times I make them up fresh to use for sandwiches. So here is the recipe I would use just for sandwiches.

Ingredients:

Roast Turkey ( I prepared a 1/2 turkey breast. After roasting and cooling, I removed the meat from the bone, cutting or tearing into chunks.)

Lg. Can Chicken Broth (49.5 oz.)

2 pkgs. (12 oz) Unseasoned Cubed Stuffing

2 sticks butter

1/4 cup dried Parsley Flakes

1 medium onion, chopped

6 ribs celery, sliced

1/2 teaspoon pepper

1 teaspoon salt

1 tablespoon poultry seasoning

2 teaspoons ground sage

1/2 teaspoon Accent (optional)

Instructions:

Pour the bread cubes into a large roasting pan. Sprinkle the dried parsley flakes over the bread crumbs. Set aside.

In a large skillet, saute the chopped onion in the butter until soft, but not brown. Add the celery, and all the seasonings and stir until mixed. Add the can of chicken broth. Bring to a boil.

Pour the contents of the skillet over the bread crumbs and toss, until all the bread crumbs are saturated. Stir in the turkey meat. If the mixture seems too dry, you can add a cup of water or broth.

Cover pan tightly with foil and bake in a 325 degree oven for approx. 2 hours. To avoid having the edges of the stuffing getting too brown or crisp, stir occasionally. Stuffing is done when nicley browned and the celery is cooked through.

Serve on hamburger buns.

Note: This will make approx. 20 - 24 sandwiches, depending on bun size. Leftovers may be frozen.

Strawberry Spinach Salad

This recipe comes from my good friend Jane, a former co-worker. She would occasionally bring this salad for birthday luncheons and it was a big hit with everyone! The salad dressing really brings out the flavor of the strawberries. This time, I did not have Mandarin oranges, so the photo above just has the spinach, strawberries and almonds.

Salad Ingredients

1 pkg (6 oz) baby spinach leaves
1 lb strawberries, cleaned and quartered
1 pkg (2 oz) slivered almonds
1 small can Mandarin oranges, drained (optional)

Dressing Ingredients

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 - 1/2 cup sugar (to your taste)
1/4 teaspoon Worcestershire sauce
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika

Instructions

Toss spinach leaves, strawberries, almonds and mandarin oranges (if used) together in a bowl.
Pulsate all the salad dressing ingredients together in a blender.
Pour dressing over salad just prior to serving.


Note: I just pour the dressing over individual salads instead of the whole bowl. That way, if you have leftover salad, it won't go limp.

Mock Turkey Legs

Even though the name of this dish is Mock Turkey Legs, it is made with beef and pork. This recipe came from my mother-in-law. She would always invite our family for supper when she made these. My husband is very fond of them and I do believe all of our kids liked them. I know it is one of my son's favorite meals. It is kind of labor-intensive to make, so you need lots of time to prepare! I used a boneless pork loin and a boneless eye of round beef roast, but you can use any lean cuts of beef and pork. This particular batch made 32 mock turkey legs, approx. 8 servings.

Ingredients

1 2-2 1/2 lb. boneless pork loin
1 2-2 1/2 lb. boneless beef roast
1 small onion, chopped finely
Salt, Pepper and Accent, to taste
Flour to coat assembled mock turkey legs
Cooking Oil
Wooden skewers

Instructions

Trim fat off both cuts of meat. Cut each roast into approx. 1 inch squares, keeping beef seperate from the pork. Thread squares on skewers alternating beef and pork. Use 5 - 7 pieces of meat per skewer(see bottom photo). Season with salt, pepper and Accent. Coat each mock turkey leg with flour.

Heat oil in electric skillet set at 375 degrees. Add half the chopped onion to oil. Put half the mock turkey legs in skillet and brown on all sides(see center photo). When browned, remove and place in roasting pan. Repeat with remaining onion and mock turkey legs.

After all the browned legs are in roasting pan, add some water and cover. Roast in a 350 degree oven for 2 - 3 hours.

Leftovers can be reheated in microwave, but add a few drops of water to container so meat doesn't get too dry.

Veronica's Cookies

As you may or may not know, I work in a Doctor's Office. One of our regular patients occasionally brings a home-baked treat for the staff. This is Veronica's cookie recipe. Very delicious!

Ingredients

1 egg

1 cup salad oil

1 cup butter

1 cup white sugar

1 cup brown sugar

1 teaspoon vanilla

3 1/2 cups flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup oatmeal

1 cup shredded coconut

1 cup rice krispies

Instructions

In a large bowl combine egg, oil, butter, white sugar, brown sugar and vanilla. Beat until creamy.

Combine flour, salt, cream of tartar and baking soda. Add to batter and mix well.

Stir in oatmeal, coconut and rice krispies.

Roll into balls and place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes.

Makes 7-8 dozen.