Sunday Yummies!

Well, here it is Sunday again and my emailbox is full of great-sounding summer-type recipes and I wanted to share them with you!


Campfire Potatoes

5 med potatoes, peeled & thinly sliced
1 med onion, sliced
6 T. butter or margarine
1 C.(6 ozs.) homestyle blend or pizza 
    double blend shredded cheese
2 T. minced fresh parsley
1 T. Worcestershire sauce
Salt and pepper, to taste
1 C. chicken broth

Place potatoes and onion on a large 
piece of heavy-duty foil (about 20-inch
X 20-inch); dot with butter. Combine 
cheese, parsley, Worcestershire sauce, 
salt and pepper; sprinkle over potatoes. 
Fold foil up around potatoes and add broth. 
Seal foil edges tightly. Grill, covered, 
over medium heat for 35 to 40 minutes or 
until potatoes are tender. 4 to 6 servings.
(recipe: lex449-RDJ-GNR 7/29/11)

1 lb. green beans cut in 1-2 inch pieces
2 lb. red potatoes – peeling left on and halved 
1 C. red bell pepper sliced in to 1-2 inch pieces
1/2 C.  red onion finely chopped
2 tsp. garlic, minced
3 T. fresh dill
1 tsp. sugar

1 T. Dijon mustard
4 T. balsamic vinegar
1/2 C. salad oil 
   (I use extra virgin olive oil)
Salt to taste
Black pepper to taste

Cook green beans in boiling, salted 
water until crisp-tender, 
approximately 5 minutes. 
Plunge into an ice water bath; drain 
well. Cook potatoes until fork tender.  
Cool and place in bowl with beans and 
peppers. Whisk together remaining 
ingredients and pour over vegetables.  
Toss gently and refrigerate for 1 hour.  
Yield: 8-10 servings.
(recipe: minddoc6-RDJ-GNR 7/29/11)
Lemon Fluff
3 oz. pkg. lemon Jell-O
1-1/2 C. water
28 graham crackers
1 C. melted margarine
3/4 C. brown sugar
1 can chilled evaporated milk
1 C. sugar
Juice of 1 lemon (Or 4T. Real Lemon)
Pinch of salt
Make Jell-O using 1-1/2 cups water.  
Cool till like egg white.  Make 
graham cracker crust using 28 crushed 
crackers, margarine and brown sugar.  
Press into 13X9 in. pan.  In large 
mixing bowl whip together 
CHILLED milk, sugar, lemon juice and 
salt. Fold in gelatin mixture and 
pour over crust.  Chill till firm.
(recipe from old Jell-O recipe book)
Pot Roast On The Grill

2 lb. chuck roast
6 new potatoes, quartered
1 medium onion, quartered
3 carrots, sliced
1/2 lb. fresh mushrooms
1 to 2 stalks celery, sliced 

On a very hot grill, brown roast on 
both sides, only long enough to sear. 
Place roast on a large piece of heavy 
duty foil and place veggies on top of 
meat. Wrap up and seal edges tightly. 
Bake in covered grill 30 minutes 
each side.
(Note from poster:  
The meat was tender and the veggies were 
cooked just right. The only thing I might 
do the next time is to maybe put a rub on 
the meat first or maybe marinate the meat
just to have a little more flavor.
(recipe: Sandy-Marys Recipe Exchange)
French Dressing

Put into your blender or food processor 
the following in this order:

1 medium onion ( cut up )
2 cloves of garlic
1tsp paprika
1 tsp dry mustard
1 tbs Worcestershire sauce
1 cup of oil
1/2 cup vinegar
3/4 cup sugar
1 can of tomato soup ( 10-1/4  size )

Blend or pulse until mixed. Chill 
before using.  Keeps a long time in 
the fridge.
(recipe: Lou-Recipe du Jour)

Tomato-Cucumber Marinade

2 medium tomatoes,peeled and sliced 
1/2 medium onion. thinly sliced, 
    separated in rings  
1 cucumber--peeled, thinly sliced

Alternate layers in shallow glass dish.
1/2 cup salad oil
1/4 cup white wine vinegar
1 tsp salt
1 tsp basil
1 tsp tarragon
1/8 tsp pepper
Beat with whisk until well blended.
Chill 5 hours.

Variation:  I didn't peel anything; 
just sliced, chopped, mixed together 
in a bowl, and poured the marinade over it.
If too tart,  add a little sugar/Splenda.
(recipe: budhatch-RecipeduJour)
Hot and Spicy Braised Peanut Chicken
 2 medium onions, cut into thin wedges
1-1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 Tbsp. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. grated fresh ginger
2 to 3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)

In a 3-1/2- or 4-quart slow cooker, place onions, carrot,
and sweet pepper. Top with chicken. In a medium bowl,
whisk together broth, peanut butter, lime peel, lime
juice, soy sauce, tapioca, ginger, curry paste, and garlic
until smooth. Pour over all in cooker. Cover and cook
on low-heat setting for 5 to 6 hours or on high-heat
setting for 2-1/2 to 3 hours. Stir in coconut milk and
peas. Let stand, covered, for 5 minutes. Serve chicken
mixture over hot cooked rice. If desired, sprinkle each
serving with chopped peanuts and cilantro.
Makes 6 servings.
(recipe: Nicci – Slowcooker Digest – yahoo groups)

Crockpot Creamy Chicken Tacos
Gluten Free

4-6 boneless skinless chicken breasts, 
1 pkg gluten free taco seasoning 
       (McCormick's is gluten free)
16 oz salsa
1/2 C. brown minute rice
8-10 oz. sour cream

Place chicken breasts in crockpot, sprinkle 
with taco seasoning and pour salsa on top.
Cover and turn on low for 6-8 hours or high 
for 4-6 hours.One hour before you want to
eat it, shred all the chicken with two forks, 
add rice and sour cream.Stir, cover for the 
last hour.

* Posters Notes: When I started the chicken,
I also added a can of green chilies in addition 
to the salsa. In the last hour of cooking, I 
also added a can of drained and rinsed black 
beans along with the sour cream and brown rice, 
we loved these additions. If your kids do not 
like black beans (but you would like to add 
them to the recipe) puree the beans in your 
blender and then stir them into the chicken 
in the last hour of cooking!
Source :
After last week's 'flooding rains', it's been
a few days of hot but sunny weather. Right now
it's 88 degrees & sunny - I can live with
Hope you're having a great weekend!


Published in: on July 31, 2011 at 1:00 pm  Leave a Comment  
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