Pat's Carrot Salad

This is a recipe that I'm making today for/ with Oma. Hope you enjoy!

Pat's Carrot Salad

2 ½ # carrots, peeled 1 Can tomato soup
½ C. olive oil ¾ C. apple cider vinegar
2/3 C. sugar 1 ½ t. mustard
1 ½ t. worcestershire sauce ½ onion, diced
½ green pepper, diced Salt and pepper to taste

Boil carrots (whole) in lightly salted water. Drain, cool and slice.
In a large pot combine all ingredients except for the onion and
pepper. Bring to a boil stirring constantly. Add onion and pepper and
stir for a few minutes more. Add S+P to taste. Cover and refrigerate.
Can be made a week in advance and gets better with age.

Personally I thought it might be a bit to much vinegar. Maybe I will
add some thoughts as I experiment with this recipe. It's a huge hit
with my Oma and I am very blessed to be spending time with her :)

Sandwich

This is a very fun, and light lunchtime sandwich.
Fill the two slice of bread with: Thin layer of mayo, sprouts, avocado, lettuce, bacon, turkey, cranberries, and cream cheese. This is absolutely delicious. My grandma doesn't like any veggies at all and she loved this. So it is great, light, and healthy(ish).

~Amie~

Curried Tea Chicken Sandwiches

This is a fabulous recipe for normal everyday cooking, entertaining,
and even traveling. Keep a couple of cans cooked chicken on hand and
you have a very nearly instant meal. Package the mayonnaise in a
separate container and mix it in right before serving and you have a
great meal for a picnic or car ride. Also as the name suggests have a
tea party!

2 cups cooked diced chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise or salad dressing
2 teaspoons lime juice
1/2 teaspoon curry powder
12 slices bread
Lettuce Leaves

Directions

In a bowl, combine the first 5 ingredients. Combine mayonnaise, lime
juice and curry powder; add to chicken mixture and stir to coat. Cover
and refrigerate until ready to serve. Cut each slice of bread with a
3-in. heart-shaped cookie cutter (serving suggestion for tea party).
Top with lettuce and chicken salad.

Taco Soup

This is one of our family favorites. Quick and easy, great for rainy nights (hello Idaho!), and even better the second day this soup is a winner.

Taco Soup

1/2 clove Garlic (chopped/ minced)
1 Lb Ground Turkey
1 White Onion (chopped)
8 C. Chicken Broth
2 Cans Kidney Beans- 15oz
1 Can Pinto Beans- 15oz
2 Cans Stewed Tomatoes- 15oz
1 Sm. Can Diced Tomatoes
1 Bunch Cilantro
2 Cans Mexi-Corn

Cilantro
Shredded Cheese
Sour Cream

Brown Turkey and onion. Boil broth and if desired (we usually don't because I don't buy cilantro that often) cilantro.

Once boiling, add tomatoes, garlic, corn, beans and meat. Simmer on low for 20 minutes.

Serve with cheddar cheese and sour cream on top.

Delish!

~Sarah~

Cabbage Slaw

This recipe is one of our family favorites. It usually just debuts for the summer with every hamburger we grill, but sometimes shows up with other meals and occasions.

This is by far one of my favorite slaw/ salad recipes. Enjoy!!!!

Cabbage Slaw

4 cups shredded cabbage
1/2 cup chopped fresh parsley or 2T. Dried
1/2 cup chopped onion
2-3 tbs sugar
1 tsp salt
1/2 tsp pepper
2 tbs oil
3 tbs vinegar


1 In a large bowl mix cabbage and onion.
2 In a small bowl combine all other ingredients and whisk well.
3 Pour dressing on cabbage slaw and serve.


Preparation time: 15 minutes


~Sarah~

Blender Mayonnaise

Love this recipe. One reason is that the texture is fabulous. The other reason? Who doesn't love a recipe that you throw in a blender and serve?!

Mayonnaise

2 eggs
2 C. safflower oil (or grapeseed oil)
1 teaspoon salt
4 Tbsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder

Blend eggs, 2 Tbsp. lemon juice, and salt in blender. Gradually add 1 cup oil while still blending. Then add remaining lemon juice. Gradually add remaining oil and seasonings. As the mixture thickens you may need to scrape the sides occasionally.

Enjoy healthier and cheaper mayonnaise!

~Sarah~

Balsmic potatoes

I loved potatoes like this. This is great for summer and bbq type meals. We will be have this a lot this summer. When I made this we had steak with it. YUM!

Ingredients:
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered (I made it smaller then that. I used yukon potatoes, I think any would work.)
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Direction:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
~Amie~