Ann's Tomato/ Cucumber and Basil salad

I've had so many requests for this recipe and my baked beans, that I decided to post them. Just kind of developed this thru the years and of course, one of the "secrets" is really good tomatoes, like the one in So. Missouri!! It is nice to mix tomatoes like red and yellow, large and cherry, heirloom, etc. Same with the cucumberas. Friends gave me some the English ones as well as the regular and they looked and tasted great together. so use some imagination and what you can find or firends are kind enough to give you, and go with it. You could also try some different basils but I generally like the big leaf basil or some of the ruby basil mixed with it. Great summer barbeque dish!! fresh and light!!

1. 3 large tomatoes, sliced or use large and cherry sliced in half, or smaller ones also sliced


2. 1 large cucumber or 2 smaller, mix regular and English too


3. 2 green onions, I also like red onions sliced thin, and use them lots


4. 3 Tablespoons Italian dressing(I like Kraft Lite Zesty Italian, but Wishbone is good too)


5. 1 Tablespoon good Balsamic vinegar (You can use cider vinegar too)


6. 2 tablespoons or more of fresh Basil, cut up on top


7. 1/4 teaspoon salt


8. Sprinkle of Lawry's seasoned pepper and garlic salt

Slice tomatoes, cucumbers, and onions and place in a pretty bowl. Drizzle all over with vinegar and Italian dressing. Cut up the Basil over the top and sprinkle with seasonings. With a fork, toss lightly. Serve garnished with pieces of parsley. Keeps several days and if you have dressing left in bottom of bowl, just add some more tomato, cucumber and onion and toss. Everyone loves this!! Great on burgers too...

Sour Cream Cucumbers

Another delightful summer recipe from my friend, Janet Bauer, served at our quilt group. This is also from "Taste of Home" magazine. Always good with burgers, ribs, steaks or just to have, and easy to do. Plan to make it ahead!!

1. 1/2 cup sour cream
2. 3 TBLS. white vinegar
3. 1 TBLS. sugar
4. pepper to taste
5. 4 medium cucumbers, thinly sliced(use vegetable peeler, works great!)
6. 1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in the cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. 8 Servings

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.

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

Oriental cabbage salad

This yummy, crunchy salad came from my friend, Carol Nystrom. We had a cooking class recently and I taught several of my friends here in the valley about baking, and they in turn brought lots of good things. We had a blast and I think everyone learned something!! this salad is crisp and different and went perfectly with the Sausage-Leek-Artichoke quiche we made(It is in the blog also). The original recipe calls for Napa cabbage, but Carol says it is great with regular cabbage and could certainly be made, Using both mixed. Enjoy!

4 TBLS. butter or margarine

2 pkg. Ramen chicken noodles..... Lightly brown noodles in butter and cool. ADD NO SEASONINGS AT THIS POINT.

2 bunches green onions, chopped

1 Large head Napa Cabbage, or regular cabbage or the 2 mixed, chopped

4 oz. sunflower seeds

4 oz. sliced almonds

Dressing:

1/2 cup sugar

scant 1/4 cup red wine vinegar

1 TBLS. good quality Balsamic vinegar

1 TBLS. soy sauce

1/2 cup Olive Oil

1 Pkg. Ramen seasoning from the chicken noodles above

Heat all of the above EXCEPT OLIVE OIL in the microwave for about 1 minute. Cool 2 or 3 minutes and add olive oil. Chill in the refrigerator.

Assemble salad.. Toss cabbage with noodles, green onions, sunflower seeds, and sliced almonds. Toss with dressing just before serving.