My dad's best beverage for us kids growing up
Prep Time: 10 minutes
INGREDIENTS:
1 pint Vanilla Bean ice cream
1/2-3/4 c.milk
Hershey's Chocolate Syrup (no other kind will do)
WORK IT:
Place the ice cream, milk and choco syrup in a blender (or a shake machine dad). Cover and blend until smooth. SERVE IMMEDIATELY!!
Monday, July 14, 2008
"Let Us Entertain You" Salad
Adapted from A Pinch of Salt Lake Cookbook
Prep Time: 45 minutes Chill:24 hours
INGREDIENTS:
2 heads iceberg lettuce, torn into bite-size pieces
1 RELISH recipe
1 FETA DRESSING recipe
3 large fresh tomatoes, cut into wedges
RELISH:
2 small 2.25 oz. cans sliced olives
14.5-oz can French-style green beans, drained
14.5-oz. can peas, drained
12 oz. can shoepeg corn (or tender young corn), drained
1 med. onion, sliced into thin rings
1 med. red or golden pepper, sliced into thin rings
1 c. thinly sliced celery
1/2 c. vegetable oil
1/4 c. tarragon vinegar
1/2 c. sugar
2 tsp. water
1/2 tsp. ground pepper
FETA DRESSING:
1 c. mayonnaise
1/4 c. sour cream
2 c. buttermilk
0.4 oz. package Hidden Valley Buttermilk dressing
4 oz. crumbled feta cheese
WORK IT:
To prepare RELISH, toss the first 7 RELISH ingredients in a large mixing bowl suitable for marinating. Combine the next 5 ingredients in a jar and shake well. Pour over RELISH and allow to marinate, refrigerated, for 24 hours.
To prepare FETA DRESSING, whisk the first 4 ingredients together in a medium sized bowl. Add the feta cheese and refrigerate for 24 hours.
Assemble the salad in layers beginning with a layer of iceberg lettuce, then drained RELISH, tomato and dollops of FETA dressing.
Prep Time: 45 minutes Chill:24 hours
INGREDIENTS:
2 heads iceberg lettuce, torn into bite-size pieces
1 RELISH recipe
1 FETA DRESSING recipe
3 large fresh tomatoes, cut into wedges
RELISH:
2 small 2.25 oz. cans sliced olives
14.5-oz can French-style green beans, drained
14.5-oz. can peas, drained
12 oz. can shoepeg corn (or tender young corn), drained
1 med. onion, sliced into thin rings
1 med. red or golden pepper, sliced into thin rings
1 c. thinly sliced celery
1/2 c. vegetable oil
1/4 c. tarragon vinegar
1/2 c. sugar
2 tsp. water
1/2 tsp. ground pepper
FETA DRESSING:
1 c. mayonnaise
1/4 c. sour cream
2 c. buttermilk
0.4 oz. package Hidden Valley Buttermilk dressing
4 oz. crumbled feta cheese
WORK IT:
To prepare RELISH, toss the first 7 RELISH ingredients in a large mixing bowl suitable for marinating. Combine the next 5 ingredients in a jar and shake well. Pour over RELISH and allow to marinate, refrigerated, for 24 hours.
To prepare FETA DRESSING, whisk the first 4 ingredients together in a medium sized bowl. Add the feta cheese and refrigerate for 24 hours.
Assemble the salad in layers beginning with a layer of iceberg lettuce, then drained RELISH, tomato and dollops of FETA dressing.
Beef Tenderloin w/ Peppercorn Rub
Adapted from Better Homes and Gardens Cookbook
Prep: 10 minutes Grill: 20 minutes
INGREDIENTS:
3-4 beef tenderloin steaks (I use SuperTargets meat)
1 T. Worcestershire Sauce
1 T. ground pepper
A1 Steak Sauce
WORK IT:
Trim fat from meat (unless your pregnant like me). Combine Worcestershire Sauce and pepper. Rub evenly on both sides of steaks. Grill on the rack of an uncovered grill directly over medium coals, turning once halfway through. (Allow 14-18 minutes for medium rare, 18-20 minutes for medium). Serve steaks w/ A1 Steak Sauce.
Prep: 10 minutes Grill: 20 minutes
INGREDIENTS:
3-4 beef tenderloin steaks (I use SuperTargets meat)
1 T. Worcestershire Sauce
1 T. ground pepper
A1 Steak Sauce
WORK IT:
Trim fat from meat (unless your pregnant like me). Combine Worcestershire Sauce and pepper. Rub evenly on both sides of steaks. Grill on the rack of an uncovered grill directly over medium coals, turning once halfway through. (Allow 14-18 minutes for medium rare, 18-20 minutes for medium). Serve steaks w/ A1 Steak Sauce.
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