New recipes are always fun to try and, like most things, some we keep and some we discard. I have an email recipe subscription to The Southern plate, which I really enjoy receiving. A few of the recipes today are from its website and from its online recipe newsletter.
I have been thinking about our daughter's graduation and what I will serve for the family meal beforehand and for her open house party later. I found this recipe for a cold salad that can be made ahead of time and served when needed. I think this recipe will work great as one of my side dishes.
Dressing:
In very large bowl, combine all vegetables.
In 2-cup measuring cup, pour water, vinegar, sugar and dressing mix. Stir for a few minutes until well combined and sugar begins to dissolve (it won't dissolve completely at this point). Pour dressing over vegetables and stir well to coat. Cover and let sit at room temp for one hour. After one hour, stir again, cover and place in the fridge for several hours or overnight.
Before serving, stir well. This will keep in the refrigerator for up to a week. It actually gets better as the week goes on.
I came across this recipe recently and remembered someone asked me for a recipe for German Potato Salad, so I thought I would share this one.
Boil the potatoes whole, without peeling, until tender. Drain and allow to cool until you can handle them. Slice as thin as you can into a large bowl. Set aside.
In large skillet, fry bacon until crisp. Remove to paper towel lined plate and reserve bacon grease in skillet. Crumble bacon on top of potatoes in bowl.
Saute onions in bacon grease over medium heat until tender. Remove skillet from heat. Stir in water, vinegar, sugar and flour. Salt and pepper to taste; start with 1 teaspoon salt, 1 teaspoon pepper and go from there. Return to heat and bring just to a boil while stirring constantly. Boil for one minute, while still stirring. Remove from heat and pour over potatoes. Carefully stir until well coated. Serve warm.
This is a very quick and simple recipe on busy nights when you are trying to get supper on the table in a hurry. However, it is tasty, and you can change the meat and vegetables to suit ingredients you have at home or to your own personal taste.
Prepare Ramen noodles according to package directions and set aside. Pour one tablespoon of oil in a large nonstick skillet and place over medium high heat. Add frozen vegetables and cook, stirring often until tender, about 5-7 minutes. Set aside.
In the same skillet, place meat. Cook until just browned on both sides, 6-8 minutes. Meat will not be fully cooked, but just browned on the outside.
While meat is browning, stir honey and soy sauce together until well combined. Remove meat from skillet and slice into strips or medallions; remember it will not be fully cooked at this point. Return to skillet and pour honey-soy sauce mixture over. Lower heat to medium and cook, flipping once or twice, until meat is no longer pink in the center and sauce is reduced slightly, about 10 minutes. Add noodles and vegetables back to skillet and stir to coat well with sauce. Serve hot.
Place cubed steaks in bottom of a 5- or 6-quart slow cooker. Top with onions.
In a large bowl, stir together tomatoes, tomato sauce, and all seasonings. Pour over cubed steaks. Cover and cook on low 7-9 hours or on high 4-5 hours. Serve over rice, mashed potatoes or noodles.
Can sizes are changing in the grocery store, so just use the size closest to the description in this recipe. An ounce here or there won't make a difference.
Note: The sauce amount remains the same whether you are using 1 or 2 pounds of cubed steak.
Last fall, my sister, Linda Bollinger, sent me this recipe. The weather was starting to turn to cool at that time, so I decided to wait and share it with you in the spring. I can hardily believe it is here already.
Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray and lightly dust with flour. Set aside. In a mixing bowl, combine cake mix, soda, egg substitute and baking powder. Mix until well blended and lump-free. Stir in blueberries, which have been lightly dusted with flour, if desired, reserving some to put on top of frosting. Transfer to prepared 9x13 pan. Bake 30 to 35 minutes.
For Frosting:
Using an electric mixer or whisk, combine pudding mix and skim milk in a medium mixing bowl. Mix 1 to 2 minutes. Mix in thawed whipped topping. Frost cake and decorate with reserved blueberries, if desired.
Try substituting different fruits, soda and pudding flavors for variety.
Have a great week, and until next time, happy cooking.
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