Spiced Russian Tea

I have been looking for a good recipe for Russian Tea for while but all I have been finding are recipes that contain lots of premade mixes.  I was looking through our church cookbook from about 20 years ago and came across the Spiced Russian Tea recipe from Virginia Ratliff.  It contained all real stuff which made me happy, and it was from the best and greatest Sunday School Teacher ever, which made it even better!!  I know Virginia touched my life and so many others.  I am blessed to have known such a wonderful and godly woman like Virginia.  And I am privileged to be sharing her recipe.

Her recipe made a very large amount that could easily be used for a church gathering but I scaled it down to make a smaller amount that I can make at home and store in jars in the refrigerator.  That way I always have some on hand.

Ingredients  (Smaller amounts in italics)
1 quart (32 ounces) of orange juice  (8 ounces)
1 can (64 ounces) can of pineapple juice (13 ounces)
1/2 c whole cloves (1/16 of a cup.  This is 1/2 of an 1/8 of a cup or 1/4 of a 1/4 cup)
8 cinnamon sticks (2)
Juice of 6 lemons (1 1/2 lemons)
3 cups of sugar (3/4 cup)
1 gallon of tea (32 ounces)

Directions
Prepare the tea and add all other ingredients.  Bring to a boil, then simmer for a few minutes.  Serve hot.

Crispy Oven Baked Fries

I love a good french fry!!!  But I do not love all of the calories from frying them if I make them homemade nor do I like all of the junk additives from frozen fries.  I was thrilled when I found this excellent recipe on The Instructable website.  The fries are crispy just moist and tender in the middle.  This is a KEEPER!!  I doubled this recipe, which is easy, but use two pans instead of one to bake them. 

Ingredients
4 russet potatoes
6 tablespoons vegetable oil
1 tablespoon cornstarch
1 teaspoon salt

Directions

• Cut your potatoes into 1/2" thick fries.
• Preheat your oven to 450F and move the oven rack to its lowest position.
• Place fries in a bowl and wrap tightly in plastic.
• Microwave for 3-5 minutes. The plastic wrap is going to expand into a crazy UFO like balloon in this time. It's awesome.
• CAREFULLY lift the plastic from the side opposite you (the steam is scalding!), and drain fries on cooling rack or paper towels.
• When cool enough to handle, blot fries to dry.
• Coat a rimmed baking sheet with 5 tablespoons of oil and place in the oven to preheat until just smoking - 5-7 minutes.
• While oil is heating up, whisk together remaining tablespoon of oil with cornstarch and salt.
• Add potatoes to bowl and toss gently to coat.
• Carefully arrange the potatoes on the preheated baking sheet and bake until golden brown, 25-35 minutes. Halfway through baking time, flip fries to brown evenly on both sides. 
• Transfer to paper towels to blot dry and enjoy with your favorite condiments! 

Philadelphia Classic Cheesecake

Even though we try to eat clean and good a lot of the time, sometimes we just have to be bad.  This is one of our bads.  We used to make the New York Style but the classic is my favorite.  Thanks Kraftfoods for the recipe.

Ingredients

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

 

Directions

 

1. Heat oven to 325°F.
2. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Ranch Dressing and Dipping Sauce

Here is another good recipe that you can make at home that does not have all of the additives and preservatives in it. Homemade can be easy and simple, yet delicious.

Ingredients

Original recipe makes 1 1/2 cups

Makes servings USMetricAdjust Recipe (Help)

• 1 cupmayonnaise
• 1/2 cupsour cream
• 1/2 teaspoondried chives
• 1/2 teaspoondried parsley
• 1/2 teaspoondried dill weed

 

Directions

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Amish Pasta Salad

A Facebook friend of mine shared this recipe with me, and it has turned into a keeper.  Thanks The Southern Lady Cooks for the recipe.

Ingredients

1 (16 ounce) box medium shell pasta, uncooked

5 eggs, hard-boiled and chopped

1/2 cup sweet onion, chopped

1 (2 ounce) jar pimentos, drained

1 cup celery, chopped

1 cup green pepper, chopped

3 tablespoons sweet pickle relish, drained

1/4 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 1/2 cups mayonnaise

1/2 cup sour cream

1/4 cup sugar

2 tablespoons yellow mustard

3 teaspoons apple cider vinegar

Directions

Cook pasta according to package directions and drain. In a large bowl mix pasta, eggs, onion, pimentos, celery, green pepper and relish. In another bowl mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar. Pour the mayonnaise mixture over the pasta and mix well. Can sprinkle with more paprika. Chill in refrigerator several hours or overnight. This makes about 12 cups and keeps well in the refrigerator for several days. Enjoy!

Note: If salad gets dry after a day or so add more mayo. You could also add tuna, chicken or ham to this recipe.

Honey Mustard Dipping Sauce

This is quick and easy to make, tastes good, and you know what is in it.  I no longer purchase any bottled or premade sauces.  Too much junk in those types of things.  :)

Ingredients

• 3/4 cup Dijon mustard
• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic salt

Preparation

Stir together first 5 ingredients. Serve with fried chicken strips.