Ann's yummy Potato Salad

Since it is picnic season and I have had many requests for this recipe. Decided to post it. I have combined a couple of my old potato salad recipes over time and this is what I came up with for cookouts and such. It is hard to beat a good potato salad at a picnic!! Be sure and try my baked bean recipe too. Serves a lot also.

1. 8 medium potatoes
2. 1/4 cup red onion, finely chopped(sometimes I will use Sweet Vidalias or Walla-Walla's when they are in season)
3. 1 teaspoon salt
4. 1/8 teaspoon pepper
5. 1/3 cup Italian salad dressing
6. 1/2- 3/4 cup mayonnaise(not Miracle Whip)
7. 1/2 cup celery, chopped
8. 4 hard boiled eggs, chopped
9. 1 teaspoon celery seed
10. 2 teaspoons prepared mustard

Peel and cut potatoes into cubes, place in large pan, cover with water and add some salt to water. Cook until tender, drain and cool. Combine cooled potatoes with onion, 1 teaspoon salt and pepper. Add Italian dressing, cover and refrigerate at 3 hours but overnight is better. Just before serving, add mayonnaise, mustard, eggs, celery and celery seed. Mix well. Refrigerate until using. Garnish with fresh parsley and more chopped eggs, if desired. Happy Picnicking!!!!!

Tarragon Chicken Salad

I originally got this recipe from "The Martha Stewart Cookbook". It was the first time I had found a recipe for chicken salad where you cook the chicken on a bed of herbs. Since I grow my own herbs, it seemed like a nifty way to infuse the chicken with more flavor. Boy does it!! I've made some changes over the years, and I have included those. In the photo, you will see the chicken salad served with my homemade croutons which are included on this baking site. Chicken Salad is wonderful with fresh fruit and homemade rolls(lots of recipes on my site).

1. 1 onion, sliced thin


2. Fresh herbs, use a combination and I cut large sprigs to line my Pyrex baking dish. This last time I used parsley, sage, tarragon, thyme, and oregano. I also sometimes add rosemary and or bay leaves


3. 8 whole chicken breasts( I also use chicken breast filets without skin)


4. Juice of 1 lemon


5. Kosher salt and freshly ground pepper(I like to use seasoned salt on mine for more flavor and Lawrey's seasoned pepper)


6. 2 TBLS. chopped Fresh Tarragon


7. 1/2 cup sour cream(I use about 2/3 cup to 3/4 cup)


8. 1/2 cup mayonnaise( NOT Miracle Whip, use real mayo or Lite Mayo, I also use 2/3 cup to 3/4 cup)


9. 2 cups finely chopped celery


10. 1 cup toasted chopped pecans or toasted chopped almonds (the original recipe calls for 1 1/2 cups chopped pecans but I prefer them toasted(much more flavor) and not so many, I also like almonds in this so added) NUTS are OPTIONAL


11. 2 hard boiled eggs, chopped (this is my addition also, you can not use eggs if you don't want them)

Preheat oven to 375 degrees. Butter a baking pan or pans very generously(Use butter not spray). Scatter onion slices and herbs in the pan and lay the halved breasts on top, skin side up, in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 40-45 minutes or until done. Do not overcook. Cool

Remove the skin and bones from meat and cut or shred into small cubes or slivers. Put in a bowl and mix with salt and pepper to taste and add 2 TBLS. tarragon. Add celery and chopped eggs.

Mix sour cream and mayonnaise together and stir into chicken a little at a time until creamy. Mix in more sour cream and mayo if necessary. Taste for seasoning and add chopped nuts, if desired. To serve, spoon chicken salad onto a bed of lettuce with cucumbers, tomatoes, etc. or spoon into a hollowed out tomato. Serve on cantaloupe slices or in a hollowed out cantaloupe. Top with homemade croutons.

Homemade Croutons a la Ann

Thought many of you would enjoy making your own croutons to go with fresh summer salads. I grow many of my own herbs so I have access to different ones all summer. Remember to mix it up as far as the herbs you use go, try different combinations for different salads, etc. this is just a basic recipe I use. In this picture, I show the croutons on Tarragon Chicken Salad(recipe on this site), with fruit. Have Fun!!

1. Older bread or rolls, about 4-5 cups


2. 1 stick Unsalted butter, melted


3. Chopped herbs of your choice... Some of the ones I like are tarragon, thyme, basil, parsley, rosemary


4. Onion powder to taste


5. garlic salt to taste

Preheat oven to 300 degrees. Cut bread or rolls into small bite size pieces. Put in bowl. Melt butter, add herbs of choice, garlic salt and onion powder. Toss well. Spread in a single layer on a sided cookie sheet. Bake for 15 minutes, turn croutons, and then bake for 15 minutes more. Cool on cookie sheet and put in plastic bag. Will keep quite a while in a bag or you can freeze part for later. HINT: Instead of using herbs, you can add grated parmesan cheese to herbs and a little parsley for a different taste. These are really good on the top of soups also.

Ann's Italian sausage, hamburger, mushroom and red onion pizza

All of The girls in my cooking class, wanted to learn to make homemade pizza. A couple of them had tried to make it before, but didn't like the results.  I have experimented over the years and finally came up with my own version. It makes 2 large pizzas, so for 2 people you can have one for dinner and freeze another one for later. They freeze nicely. You can use any toppings you like, but most things should be sauteed before putting on the pizza. It cooks and softens the veggies and brings out the flavors. The exception is pepperoni, which can just be layered directly onto the pizza. Also, you can make plain cheese pizza, which is how my grandson likes it. My kids and grandkids always request this pizza when they visit or I go to see them. My favorite mix is hamburger and mild Italian sausage mixed together with mushrooms and red onions sauteed together and added on top of the meat mixture. THE MOST IMPORTANT thing is to spread the pizza sauce on thin!!! You should have about one half of a jar left. This pizza just says home, family and comfort food to the max!! The girls in the picture are from my May Cooking class. Good friends and good fun, You can't beat it!!

1. 1 pkg. instant yeast (can use regular)



2. 1 cup lukewarm water



3. 1 TBLS. sugar



4. 1 teaspoon salt



5. 2 TBLS. oil(I like Crisco vegetable)



6. 2 1/2 - 3 cups unbleached flour(I like Pillsbury or King Arthur)

Toppings:

1. 1 jar Ragu Pizza Quick Sauce



2. 1 12 oz bag grated 5 cheese Italian



3. 1 12 oz bag mozzarella cheese



4. pepperoni, sliced (If using instead of sausage/hamburger mix)



5. 1 lb. Italian sausage and 1/2 lb. hamburger, crumbled and browned.
6. about 1/2 small red onion, sliced
7. 1/2 of an 8 oz. pkg. of mushrooms sliced 
8. green or red peppers, sauteed(I prefer red cause they are milder)

In bowl dissolve yeast in warm water. Add sugar, salt amd oil. Mix well. Gradually add flour to form a stiff dough. Knead on floured surface until smooth. Put a little oil in medium bowl, turn dough to oil both sides, and cover with a damp towel. Let rise until doubled in bulk.


Empty dough out on pastry cloth that has been floured and divide in half. Roll out thin and put each half in a pizza pan or on a pizza baking stone. (For grandkids, I use 7 inch cast iron skillets). Crimp the edges to hold toppings. Spread Ragu on very thin, covering surface and then almost 1/2 of the grated cheese from each bag(you will have a little left but you also can use it all). Put the meats on next and then veggie toppings. Bake at 400 degrees about 15-20 minutes or until golden brown. So much fun to make with friends or family!!

Kathy's Fresh Strawberry pie

The grand finale to our cooking class was a pie brought by Kathy Neve. It is a very fresh Spring/summer pie made with fresh strawberries. I have made a followers of my class in using real whipped cream instead of Cool Whip. There is sooo much difference. We worked on whipping cream and I taught them how to not overwhip so it turns to butter. We all enjoyed this dessert. I garnished the slices with fresh mint and a fresh strawberry sliced with stem.

1. 1 1/3 cups finely crushed vanilla wafers(about 42 wafers)


2. 2 TBLS. sugar


3. 1 1/2 teaspoons Mexican vanilla


4. 5 TBLS. unsalted butter, melted


5. 8 cups of hulled strawberries, divided(small ones work better)


6. 2 TBLS. water


7. 2/3 cup sugar


8. 2 TBLS. cornstarch


9. 1 TBLS. lemon juice


10. 1/2 pint whipping cream, whipped

Preheat oven to 350 degrees. Combine cookie crumbs, sugar, 1/2 teaspoon vanilla and the melted butter; Press into a 9 inch pie pan. Bake 10 minutes or until set and barely beginning to brown. Cool the crust.

Slice 2 cups strawberries. Combine with 2 TBLS. water in a saucepan. Bring to a boil while mashing strawberries. Cook about 2 minutes. Push thru a sieve with a spoon. Discard solids that remain. Measure juice and water to equal 1 cup.

Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute. Remove from heat and stir in remaining vanilla. Place 1/3 of the berries in pie shell; drizzle with 1/3 of the glaze. Repeat twice. Chill 2 hours or until set. Serve whith whipped cream. Serves 6-8. Wonderful on a hot summer's evening!

Spicy Cucumber Salad

Another recipe from our May cooking class brought to us by Carol Nystrom, as a side to the homemade pizza we were making. These are delicious and perfect for that summer picnic, now that cukes are coming in season. Thanks, Carol

1. 3/4 cup Rice Wine Vinegar


2. 1/2 cup sugar


3. 2 teaspoons Kosher


4. 1 teaspoon crushed red pepper flakes, can adjust according to how "hot" you like things


5. 1 TBLS. plus 1 teaspoon finely grated, peeled fresh ginger


6. 4 lbs. seedless cucumbers, halved crosswise

Whisk together vinegar, red pepper flakes, ginger, and sugar in a large bowl for dressing. Using a vegetable peeler, cut cucumber lengthwise into ribbons and add to bowl with dressing, tossing to combine. Salt to taste. Chill at least 15 minutes or more, stirring once before serving. Serves 8

Warm Bacon Cheese Spread

At my last cooking class here in Colorado City, we made this yummy appetizer. The ladies in the picture, holding the bread bowl are my friends from the class, Lisa Wachob on the right and Sue Phillips. Men love it too and it would be GREAT for that Super Bowl Party!!! It is from the Taste of Home magazine, that I love. Can make ahead and then heat it when ready to serve.

1. 1 Round loaf Sourdough bread(Can use wheat or multigrain, etc., Whole Foods has several choices)


2. 1 - 8oz package cream cheese, softened


3. 1 1/2 cups(12 oz) sour cream


4. 2 cups(8 oz.) shredded cheddar cheese(sharp is best)


5. 1 1/2 teaspoons Worchestershire Sauce


6. 3/4 pound sliced bacon, cooked and crumbled(Applewood Farms smoked is great!)


7. 1/2 cup chopped green onions


8. Assorted crckers bread cubes from loaf

Cut the top 1/4 off the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell all around. Cut the removed bread and top of loaf into cubes; set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, cheddar cheese and Worchestershire Sauce until combined; stir in the bacon and green onions.Spoon into bread shell. Wrap in a piece of heavy duty foil(about 24 in. by 17 in). Bake at 325 degrees for 1 - 1 1/4 hrs or until heated thru. Serve with crackers and reserved bread cubes. Yield 4 cups