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.

Broccoli Soup

This is an easy and very delicious soup but I love anything broccoli.  This recipe is from my church cookbook that I helped to put together about 20 years ago, and this particular recipe belongs to Karen Biddle.

Ingredients
1 1/2 quarts water
1 bunch broccoli, chopped fine
3/4 cup onion, chopped fine
2 teaspoons of chicken base (you can also use bouillon cubes - if you do you need to use 3-4)
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon garlic salt
8 ounces of Velveeta cheese, chunked
2 cups of milk, cream or half and half
1/4 cup butter
1/2 cup cornstarch mixed into 1/2 cup coldwater for thickening

Directions
Bring the water to a boil.  Add chicken base, broccoli, and onions and lightly boil for 10 minutes or until tender.  Turn the heat down to medium to medium high and add spices and cheese.  Stir until cheese melts.  Add milk and butter and stir until butter is melted.  Add the thickening mixture and bring to a boil.  Watch carefully because it can burn easily.

Jeanette's Cranberry Salad

My Mom makes this cranberry salad every Thanksgiving.  It is easy, delicious and should not be served only once a year.  This looks very nice in a glass dish because it sets up in two layers.

Ingredients
1 large box of red jello (Mom like cherry but I like strawberry or raspberry, but use whatever you like best)
1 1/2 cup diced celery
1 large can of crushed pineapple (partially drained)
1 can of jellied cranberry sauce
1 cup chopped pecans

Directions
Cut the cranberries into thin slices or take a knife and run it through the cranberries many times to turn it into small chunks which will also allow for easier dissolving.  Prepare jello as directed, except DO NOT use the cold water to set, the cranberries will do that.  If you are having trouble dissolving the cranberries, you can put the mixture into the microwave for short spurts to help the process along.  Try to get the cranberries most to all the way dissolved.  Stir in all other ingredients and refrigerate until set (a couple of hours).

Quick and Easy One Cup Salad

This has been a staple in our home for many, many years.  I even demonstrated how to make this recipe during my Speech class in college.  :)  My family has always loved it, and it is so very easy to make.  Thanks to my Mom for the recipe.

Ingredients
1 can manadrin oranges (drained well)
1 can crushed pineapple (drained well)
1 - 1 1/2 cups mini marshmallows (you can use colored or plain, we only like the plain)
1 cup chopped walnuts
1 - 1 1/2 shredded coconut
1 cup sour cream

Directions
Place all ingredients in a large bowl and mix until well blended.  Serve well chilled.  This recipe can easily be doubled for church or potluck events.

Orange Chicken

This recipe was a lot of work, and I learned a lot while cooking it.  This is a wonderful way to prepare the chicken to be light and crispy but I felt the sauce was too sweet.  I think I would have enjoyed it more with some heat added. So next time, I will add some more hot pepper flakes.  The chicken can easily be used in many other recipes or adaptations.  Thanks to Blog Chef for the recipe.

Ingredients:Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Directions
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.