Add your tried and true favorites!
My kids request this one a LOT!
Oven Fried Potatoes:
6 medium sized russet potatoes
2 Tbsp. Parmesan cheese (optional)
1 tsp. salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
4 Tbsp vegetable oil
Peel potatoes and cut them into 3/4 to 1 inch cubes. Place them in a large resealable plastic bag. Combine cheese and spices, add to potatoes, close bag and shake to coat. Pour oil into a 9 x 13 pan and tilt pan to spread oil evenly. Pour potatoes into pan and spread into a single layer. Bake uncovered at 375 for 40 to 50 minutes.
heres a asparagus recipe we to make when there in season.
about 2 pounds fresh asparagus Good olive oil (ive even used canola)Kosher salt, plus extra for sprinkling Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp
this is my dhs favorite green salad recipe.
use any kind of lettuce, could be mixture or just one
cut up some tomatoes, thinly slice a red onion(as much as you think you'll need), cut in fours about 10 slices of pre packaged salami, grate about 1/4 c parm cheese, have some of your homemade croutons ready, and maybe an olive or two. dont forget the vinegar salad dressing. Note: swiss cheese cut into triangles and set around the bowl looks great and tastes great!
Red Wine Vinaigrette
1/2 cup red wine vinegar 3 tablespoons lemon juice 3 teaspoons honey 1 teaspoons salt Freshly ground black pepper 1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil
mix the lettuce, tomato, onion, salami, together, toss with a bit of salad dressing, sprinkle with cheese and croutons.
Homemade Cream Cheese2 quarts milk (do not use low-fat or nonfat)1/4 cup buttermilkHeat milk in heavy large saucepan over low heat until lukewarm (about 90 to 100 degrees F.). Pour milk into large bowl. Stir in buttermilk. Cover with kitchen towel. Let stand at room temperature until mixture has formed a soft curd that resembles yogurt, about 24 hours.Line large colander with clean muslin cloth. Set colander into sink. Pour in milk mixture and let drain 10 minutes. Fold cloth over curd to cover. Set colander on rack in deep bowl. Enclose bowl and colander in large plastic bag. Refrigerate until thick cheese forms, draining off liquid after 8 hours, about 24 hours. Transfer cheese to small container. Cover and store in refrigerator up to 4 days.
Makes about 2 cups
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Macaroni and Cheese
Velveeta cheese- cubed
I do not measure, I just cook the noodles then add some cubed cheese, and, I just stir adding milk as needed until it is the consistency that I like. Add salt and pepper, serve!!
BEST Macaroni & Cheese
Copycat KFC Macaroni Salad (from www.recipezaar.com)
Combine dressing ingredients and set aside. Combine rest of
ingredients in large bowl and stir in dressing until well mixed. Chill
before serving. Store in refrigerator.
Potato Cheese Casserole
Boil or bake potatoes until tender; cool, peel and cube. Cut cheese
into cubes. Mix potatoes, cheese, onion and mayonnaise. Place in
casserole dish. Top with bacon and olives. Sprinkle with paprika.
Bake at 325 for 1 hour.
Sweet potato, bacon & egg salad
Combine all ingredients. Chill before serving.
Soak beans in
water overnight in large pot. Bring to a boil, reduce heat, simmer
until soft, about 1 1/2 hours. Drain and discard water. Mix together
all ingredients in crock pot. Cover and cook on low 10 to 12 hours.Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.
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