Potato Salad

2 1/2 pounds potatoes- red or white

1 lb. bacon, fried and crumbled

6 hard boiled eggs, chopped

1/2 c. red onion, diced

1 cup mayonnaise

3 Tbls. apple cider vinegar

1 tsp. ground mustard

salt and pepper to taste

Scrub potatoes, leaving skins on. Place whole potatoes in a large pot, cover with cool water, and cover. Bring to a boil. Remove lid and reduce heat. Simmer until potatoes are fork tender. Drain well. Cut and quarter potatoes.

While potatoes are cooking, mix mayonnaise, vinegar, ground mustard and salt and pepper.

Add hard-boiled eggs, crumbled bacon, and onion to the potatoes. Pour dressing over all, and stir well. Serve warm.

Refrigerate leftovers and serve cold.

Carrot Salad

slightly adapted from Sally Fallon's Nourishing Traditions to use what I had in my cupboards

12 medium carrots, peeled and grated

1 cup fresh pineapple, chopped

1/2 cup toasted pecans

1 Tbls. fresh Italian flat-leaf parsley, chopped

1/2 c. raisins (optional-I left them out)

dressing:

1 teaspoon Dijon mustard

2 Tbls. plus 1 teaspoon red wine vinegar

1/2 c. extra virgin olive oil

1 Tbls. expeller-expressed flax oil

Mix all ingredients together and chill until serving. Tastes very good sprinkled with salt and pepper. Even for breakfast!

Bean and Barley Salad

As found by Janelle Lee in the April/May 2010 issue of Taste of Home.

Obviously, you can use regular barley, and soak and cook your own beans rather than using canned if you prefer to do so.

Salad:

3/4 cup quick cooking barley

1 can (16 oz. ) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

1 large sweet red pepper, finely chopped

6 green onions, chopped

1/3 cup fresh cilantro, chopped

Dressing:

3/4 cup olive oil

1/3 cup red wine vinegar

2 garlic cloves, minced

1 1/2 tsp. chili powder

3/4 tsp. salt

3/4 tsp. cumin

1/4 to 1/2 tsp. crushed red pepper flakes

1/4 tsp. pepper

Prepare barley according to package directions. Transfer to a large bowl; stir in beans, corn, red pepper, onions, and cilantro.

In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Chill until serving.

Quinoa Taboule

1 c. quinoa

1 c. chopped flat leaf parsley

4 chopped scallions

1 clove garlic, minced

1/2 tsp dried basil

1/2 cup freshly squeezed lemon juice

1/4 c. olive oil

1/4 tsp. salt

1/8 tsp. black pepper

In a medium saucepan, bring 2 cups water to a boil. Add in 1 cup quinoa. Return to a boil, cover, with lid ajar, and cook on medium heat for 12 minutes, until all water is absorbed. Cool.

Toss all ingredients together. ( I like to eat it at this stage!) Chill for at least one hour to marry all of the flavors.

Mashed Sweet Potatoes

3 large sweet potatoes

4 Tbls. butter, softened

4 ounces cream cheese, room temperature

3 Tbls. brown sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

salt and pepper to taste

Preheat oven to 375 F. Rub potatoes with canola oil and place on baking sheet. Bake for 1 hour or until very tender.

Combine butter, cream cheese, brown sugar, and spices. Slice potatoes, and slip out of skins. Mash. Combine butter/ cream cheese mixture with mashed potatoes, and serve hot.

Coconut Rice

2 c. Jasmine rice

1 -14 oz. can organic coconut milk

2 1/4 c. water

1 tsp. coconut oil

Place all ingredients in covered saucepan. Bring to a boil, and immediately lower temperature to low, setting lid askew on pan, allowing some steam to escape. Simmer 20 minutes, or until all liquid is absorbed and rice is tender.

Corn Pudding...a sidedish, not dessert!

2 cans whole kernel corn, with juice
2 cans cream style corn
1 stick margarine, sliced
1 cup sour cream
2 boxes Jiffy corn muffin mix

Into your crockpot, pour all cans of corn. Whisk in sour cream. Distribute pats of margarine, and add corn muffin mix. Mix well. Cover and place on high about 3 hours until pudding is set.

Apple and Tomato Chutney

2 lb. apples, peeled, cored, and sliced
2 lb. tomatoes, sliced
3/4 lb. onions, peeled and chopped
1 clove garlic, skinned and chopped
4 oz. California raisins
4 oz. golden raisins
3/4 lb. Demerara sugar
1/2 oz. mustard seed, tied in muslin
1/2 oz. curry powder
1 level teaspoon cayenne pepper
1 oz. salt
30 oz. malt vinegar

Measure all apples, tomatoes, and onions AFTER they have been peeled and chopped!

Stew the apples in a very small quantity of water until tender. Put the apples, tomatoes, onions, and garlic with the raisins, sugar, spices, salt and vinegar into a large pan. Bring to a boil, reduce the heat and simmer until the consistency is thick and there is no free liquid. (This takes several hours!) Stir often, and keep a close eye so it does not burn.

Remove the muslin bag, placing chutney into hot, sterile jars. Cover. Turn over on the counter immediately for one hour. Turn right side up, and jars should seal in a short time. If they do not, refrigerate them.

Cranberry Sauce

1/2 cup sugar
1 cup water
2 cups fresh cranberries
1 (3 oz.) pkg raspberry flavored gelatin
1 (20 oz. ) can , pineapple tidbits, undrained

Combine sugar and water in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Add cranberries, and bring to a boil. Boil 5 minutes, or until skins pop. Remove from heat; add gelatin, stirring 2 minutes or until gelatin is dissolved. Stir in pineapple. Cover and chill for at least 8 hours. Yields 4 cups.

Celery Stuffing (or Dressing, depending on where you are from!)

Celery Stuffing

6 c. chopped celery
1 1/2 c. chopped onion
2 c. margarine
3 loaves stuffing bread (I cut up three loaves of Texas toast)
2 1/2 tsp. poultry seasoning
1/2 tsp. pepper
2 tsp. salt
1 c. water or chicken broth

Melt margarine. Saute celery and onion until tender. Add seasonings. Pour over bread, mix well. Add water or chicken broth a little at a time. Bake 1 hour. I put this on high in the crockpot for 2 1/2 hours. It was delicious!

Yes, this is a large recipe, BUT freezes very well pre-baking! You could make a recipe, keep some to bake for your meal that day, and freeze the rest in whatever portion sizes you choose! For our large family, I bake it all. Yes , there are leftovers, but that's fine with us.

Cheesy Potato Casserole

Cheesy Potato Casserole

1 bag ORE-IDA® Country Style HASH BROWNS [26 oz]
1 can Cream of Potato Soup
1 can Cream of Onion Soup
2 cups Sour Cream
1½ tsp Salt
¼ tsp Pepper
2 cups Cheddar Cheese [grated]
TOPPING:

¼ cup Butter or margarine [melted]
2 cup Corn Flakes [crushed]

Mix soups, sour cream, salt, pepper, and cheese in a large mixing bowl.

Add grated potatoes and stir to combine.

Place in a greased 13" by 9" pan.

Top with butter and Corn flakes mixed together.

Bake at 350 deg. for 45 minutes until bubbly around the edges.