Posted by Trish | Under Lunch, Salads
Saturday Nov 5, 2011
Submitted by Alethea Bezuidenhout
Serves 6-10
Ingredients
6 eggs
6-10 white potatoes
¼ c. fresh flat-leaf parsley, finely chopped
1 sm. jar sweet pickles
Mayonnaise
Salt
Black Pepper
Directions
Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
Posted by Trish | Under Beef, Dinner, Pork
Saturday Oct 29, 2011
Submitted by Gary Floyd
Serves: Depends how large you make the meatballs
Ingredients
2 lbs. ground beef (80/20 blend(
1 lb. ground pork sausage
2 eggs, gently beaten
½ c. seasoned bread crumbs
½ c. oatmeal (uncooked)
½ c. Parmesan cheese, grated
1 pkg. onion soup/dip mix
4-8 cloves garlic, minced
¼ c. fresh parsley
2 tbsp Italian seasoning
1-2 tbsp butter
cooking oil of choice
Directions
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.