Orange Jell-o Salad

Ingredients:
3 C buttermilk
8 oz. Cool Whip
2 3oz. pkg. orange Jell-O
8 oz. crushed pineapple with juice
1 C chopped pecans

Instructions:
Put Jell-O, pineapple and juice in a small pan and bring to a boil. Cool. Add buttermilk and Cool Whip, and chopped nuts. Mix well, and refrigerate overnight. Makes a large bowl, and keeps well.
My dear mother-in-law used to make this in the summer, and the family always enjoyed it. This recipe is from the 50's...the heydey of congealed salads...always present at Southern ladies lunches and showers! I think I'll make some!

Lemon Muffins

Ingredients:
1 box yellow cake mix
1 small box instant lemon pudding mix
4 eggs
3/4 C oil
4 C powdered sugar
1/3 C fresh lemon juice
Zest of 1 lemon
3 TBS oil, additional
3 TBS water

Instructions:
Combine first four ingredients, and blend well with electric hand mixer. Spray miniature muffin tins with cooking spray. Fill cups halfway up with batter. Bake at 350* for about 12 minutes. Meanwhile, make glaze by mixing the last five ingredients until smooth. When muffins are done, let cool about 10 minutes, then loosen carefully with a knife. Dip muffins in glaze while they are still warm. Place on a rack with waxed paper underneath to catch dripping glaze. Let set about an hour. If there are any left, store in a covered container. These muffins keep well.
My daughter-in-law Rhonda brought these to my husband's 70th birthday party, and they disappeared very quickly. They are sooooo good. Enjoy!

I am sharing this with Tea Party Tuesday.

Greek Salad

Ingredients:
Head of Romaine lettuce, chopped (not bagged)
4 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1/2 red onion, sliced very thin
30 whole pitted Kalamata olives
6 ounces crumbled Feta cheese (or to taste)
1/4 C olive oil
2 tbs red wine vinegar
1 tsp sugar or Splenda (or to taste)
1 clove garlic, minced
6 Kalamata olives (extra), minced
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 whole lemon

Instructions:
Put chopped lettuce, tomato wedges, cucumber chunks, onion slices, Kalamata olives, and feta into a salad bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a small bowl. Whisk together until combined. Taste and adjust seasonings.
Pour dressing over sald and toss right beforre serving. Squeeze fresh lemon over salad, and serve.
I serve this salad with Greek chicken. I found this recipe on The Pioneer Woman's blog, and thought the dressing sounded extra good...I was right! I enjoy her blog..great recipes, and she's funny! Check her out!

Greek Chicken

I posted this a while back, but since I am making this for dinner tomorrow, and it is so good, I thought I would share it again.  I serve this with a Greek salad and crispy bread. Opa!
Seasonal Sundays
Mix it up Monday

Ingredients:
8 pieces chicken
1/2 C olive oil
Sea salt and freshly gound pepper to taste
1 tsp dried thyme
1/2 tsp dried basil, rosemary, marjoram, oregano
2 cloves fresh garlic, minced
6 potatoes, peeled and quartered
Juice of 2 lemons

Instructions:
Preheat oven to 350*. Clean and trim chicken and pat dry. Mix spices, garlic,lemon juice and olive oil. Coat chicken well with mixture.
Place chicken on a rack in roasting pan. Season potatoes with salt and pepper and spread evenly around pan. Pour remaining marinade over chicken and potatoes. Add 1 cup of water to pan. Roast uncovered for 1 1/2 - 2 hours or until done. Baste the chicken every 15 minutes. If you want crispy skin, don't baste for the last hour.
I serve this with a Greek salad and crispy bread. Opa!

Fresh Figs With Blue Cheese, Honey, Prosciutto and Basil

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Ingredients:
Ripe figs
Thinly sliced prosciutto
Maytag or other quality blue cheese
Sweet basil leaf for each fig half
Honey

Instructions:
Wash figs and remove stems. Slice in half lengthwise. If the figs are large, you can slice them into quarters. Put a drop or two of honey on each basil leaf; press some blue cheese ino the center of each fig slice, and place on basil leaf. Wrap a slice of prosciutto around center of fig, then put another dot of honey on top. Enjoy!
I adapted this recipe from another Blog, because I love all the ingredients, and it sounded quick and easy. I served them yesterday, and they were a big hit.

Japanese Steakhouse Ginger Salad Dressing

Ingredients:
1/2 C chopped onion
1/2 oil (peanut is recommended)
1/3 C rice vinegar
2 TBS water
2 TBS minced fresh ginger
2 TBS minced celery
2 TBS catsup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients in blender, bled at high speed for about 30 seconds, or until the vegetables are well pureed.
I used bagged iceberg lettuce with carrots and red cabbage for the salad. Pour dressing over and serve.
This recipe is from CopyCat and is based on the Shogun dressing recipe. Very good!

Asian Noodles

2 TBS rice vinegar
2 TBS sesame oil
3 TBS oil
1/2 C soy sauce
1/2 tsp hot chile sauce
2 TBS hot water
1 TBS sugar
3 cloves garlic, minced
6-8 green onions, sliced
12 oz thin spaghetti May use wheat.

Instructions:
Put first 8 ingredients in a bowl and whisk well.
Prepare noodles per package directions. Mix with sauce until evenly coated. Toss in green onions and serve.
This was adapted for a recipe by For the Love of Cooking Recipe Blog. I serve it with the Soy Ginger Chicken and Japanese style salad.

Honey, Soy and Ginger Chicken

Ingredients:
6 chicken thighs, skin on, trimmed
3 oz soy sauce
6 cloves garlic, minced
1/4 C minced ginger root
1/2 C honey
1/4 C orange juice
1/2 onion, sliced vertically )

Instructions:
Mix all ingredients except chicken and onion in small pot. Heat until honey melts. Put chicken, skin side down in baking dish. sprinkle with onion, then pour cooled soy mix over it. Cover with foil, and marinate overnight. Bake in 350* oven for 30-40 minutes, then uncover, turn skin side up and bake for 30 minutes more at 375*.
This is a very tasty chicken recipe that I adapted from one by
the Barefoot Contessa. I serve it with Asian Noodles and a Japanese style salad. My guys loved it!

Easy Homemade Peach Ice Cream

Ingredients:
8 ripe, juicy peaches, peeled and mashed
3/4 C sugar, or sweeten fruit to taste
2 pkg. vanilla Junket ice cream powder
1 C sugar
1 large can evaporated milk, I use Pet
2 qts half and half
ice cream salt
crushed ice

Instructions:
Combine peaches and sugar to taste, mash peaches well.
Mix Junket, 1 c sugar, then blend in Pet milk. Add peach mixture, stir well, and pour into can of ice cream churn. Pour enough half and half to get to fill line, stir well. Close and put into churn, layer ice cream salt and ice. Freeze per your machines directions.
Our family has used this recipe for decades to make delicious ice cream. It came from our Aunt June. It makes great banana ice cream as well. I use 6-8 bananas mashed well,with about a cup of sugar. Excellent ice cream without the cooking! Try it!

New Orleans Style "BBQ" Shrimp

Ingredients:
1 C vegetable oil
2 tsp. garlic, minced
4 bay leaves, crushed
2 tsp. dried rosemary, crushed
1 C salted butter
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
½ tsp. cayenne pepper
1 TBS paprika
¾ tsp. black pepper
1 tsp. fresh lemon juice
2# large fresh shrimp in the shell

Instructions:
In a large roasting pan, melt butter and add oil; mix well. Add remaining ingredients, except shrimp. Cook over medium heat, stirring constantly until sauce begins to boil; careful not to let spices burn. Reduce heat and simmer for 5 minutes, stirring frequently. Remove pan from heat, and let stand uncovered for at least 30 minutes. Return pan to heat and add shrimp, with shells on. Cook over medium heat 6-8 minutes or until shrimp just turn pink. Then, put pan in preheated 450* oven, bake about 10 minutes more. Do not overcook. Serve in shallow bowls with sauce ladled over it, with plenty of fresh, crisp, French baguettes to dip into sauce, and a tossed green salad. Devine!
I started making this in 1975. The original recipe is from "The New Orleans Cookbook".

Broccoli Salad

Ingredients:
1 large head of broccoli, cut into small florets
½ cup red onion, chopped
½ cup raisins
½ lb bacon, crumbled
½ cup shelled sunflower seeds (or pine nuts)

Dressing:
1 cup mayonnaise
2 Tbsp vinegar
½ cup sugar

Instructions:
Mix first five ingredients; blend salad dressing. Just before serving, pour dressing over salad and toss.
A friend shared this recipe with me several years ago. This makes a lot of salad. Good for a family event. Enjoy!

Chicken Salad with Mandarin Oranges and Grapes

Ingredients
3 C cubed cooked chicken or chicken breast, chilled
1 C diced celery
2 TBS lemon juice
1 TBS onion, minced
1 tsp. salt
Kraft mayo to taste
1 ½ C seedless green/red grapes
1 11oz. can mandarin oranges, drained
½ to ¾ C toasted sliced almonds
Lettuce, mandarin oranges and grapes for garnish

Instructions:
Mix all ingredients; adjust seasonings and mayo to taste. Serve on platter covered in lettuce leaves with oranges and grapes for garnish.
A great salad for the hot summer. a great choice for showers, and ladies luncheons as well.

Chicken Tortilla Soup

Ingredients:
1 pkg. corn tortillas
½ C oil
2 C chicken, diced
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 large, ripe tomato, chopped
2 qts. Chicken broth
1 TSP. salt and pepper
1 tsp. cumin
Fresh cilantro, chopped (to taste)
Ripe Avocado, sliced
Jack cheese, grated

Instructions:
Cut about ½ of the tortillas into strips and fry in oil until crisp; drain. In same oil, sauté chicken until cooked, then add onion, celery, tomato and garlic. Put in broth and seasonings and simmer 20-30 minutes. Add cilantro to taste (about 1 TBS) and simmer 10 minutes more. Put cheese in bottom of bowls, add soup and garnish with avocado, tortilla strips and cilantro. Careful of cilantro, it dominates other flavors.

Emma's Deviled Crab

Ingredients
1 small onion, chopped
½ C celery, minced
½ stick butter
1# lump crabmeat, picked
Progresso Italian Bread Crumbs; just enough to bind ingredients
1 TBS yellow mustard
1 TBS mayo
2 eggs, beaten
Salt and pepper to taste

Instructions:
Sauté vegetables in butter, do not brown. Mix crab, crumbs; add veggies. Mix in mustard, mayo, eggs, salt and pepper until well blended. Pack mixture into greased crab shells, top lightly with crumbs, bake in 400* oven; or shape into patties, bread lightly with breadcrumbs, and fry in olive oil. Can also be baked in a buttered casserole dish, and used as a main course.
My dear mother-in-law always made these for us when we visited them in Florida. She was a fantastic cook, and an even better person!

Mom's Quick Apple Strudel

Ingredients:
1 refrigerated pie crust
4 cooking apples
1 C raisin bran
1/3 C sugar
¼ tsp. cinnamon
2 TBS butter

Instructions:
Roll dough into 10” circle. Sprinkle cereal over dough; peeled apples over cereal; then sprinkle sugar and cinnamon over that. Dot with butter. Fold dough over filling, seal. Sprinkle top with butter, cinnamon and sugar. Bake 350* 40-45 minutes.
Delicious! My mother-in law used to prepare this often, and put it in the oven while dinner was being served. It makes a good dessert with ice cream, or on it's own for brunch.

Marinated Vegetable Salad

Ingredients:
1 16oz. can French style green beans, drained
1 17oz. can LeSeur peas, drained
1 12oz. can shoe peg whole kernel corn, drained
1 C celery, chopped
½ green pepper, chopped
1 bunch green onions, chopped
¾ C white vinegar
½ C oil
½ C sugar
1 tsp. salt and pepper
1 TBS water

Instructions:
Boil vinegar, sugar, oil and seasonings until sugar melts. Cool. Add rest of ingredients and refrigerate at least 4 hours before serving