Blog Archives

Potato and Goat Cheese Gratin

Potato and Goat Cheese Gratin
Print Recipe
Potato Gratin made with Goat Cheese.
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Potato and Goat Cheese Gratin
Print Recipe
Potato Gratin made with Goat Cheese.
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a mixing bowl, whisk the cream and the egg yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper.
  3. Crumble an eighth of the cheese over the potatoes. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the process with the remaining ingredients.
  4. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool completely. Reheat and slice into individual servings.
Share this Recipe


Santa Maria Valley Beans

Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Cook the beans, covered with water for 2 hours or until they are tender. When ready, remove the beans from the pot, reserving the cooking liquid.
  2. In a large skillet, heat 3 Tbls olive oil, add the garlic and fry it until golden brown. Add the beans and mash some of them with a spoon to make a little puree. Add the chopped green chiles, cheese, and hominy, stir a bit and then add 1 1/2 cups of the reserved bean liquid. Simmer 10 minutes.
  3. Make 2 chiles for each diner. Run the whole chile with salt and pepper. Prick the chiles in 2 or 3 places, putting slivers of garlic into them. In one slit, put the clove of garlic.
  4. Put the chiles in a 300 degree oven for 2 hours. Baste with some of the bean liquid several times. When ready to serve, pour the beans over the chiles and bring to the table in a heated casserole dish.
Share this Recipe


Black Beans and Rice

Black Beans and Rice
Print Recipe
Simple and tasty recipe for this dish.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Black Beans and Rice
Print Recipe
Simple and tasty recipe for this dish.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Garnish
Servings: People
Instructions
Canned bean preparation
  1. In 4 quart saucepan, combine canned beans, McKays Chicken-Style Seasoning, cumin, garlic, bay leaves, oregano, salt, onion, green peper, lemon juice, and canned tomatoes.
  2. Bring to a boil, cover and let simmer on medium-low temperature for approximately 30 minutes or until vegetables are tender.
Rice preparation
  1. --Follow instructions on package.
To assemble
  1. Ladle a 1- to 2-cup serving of beans into a large soup dish. Spoon 1/2 cup rice on top of beans. Sprinkle with green onions and fresh chopped tomatoes. Garnish with dollop of low-fat or tofu sour cream and serve.
Share this Recipe


Yellow Squash Casserole

Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese.
  2. Bake at 350 degrees for 15-20 minutes.
Share this Recipe


Sauted Crookneck Squash

Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Wash and scrape squash. Slice thinly into a bowl and set aside.
  2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
  3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.
Share this Recipe


ChickenStyle-Vegetable Sandwich Filling

ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
Ingredients
Servings: Sandwiches
Instructions
  1. Thoroughly mix all ingredients. Chill. Use about 1/4 cup filling per sandwich.
Recipe Notes

Calories per serving:

About 100 for filling, 235 for a sandwich made with 2 slices of bread. 

VARIATION:

Tuna-Vegetable Sandwich Filling -- Use a 9-1/2- ounce can of tuno in place of the Fri-chick.

About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread. 

NOTE:

Filling can be made the day before using. Store tightly covered in the refrigerator. Stir lightly before making sandwiches.

 

Share this Recipe


WaterGate Salad

WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
Servings: people
Instructions
  1. In a large bowl place all ingredients and mix well.
  2. Chill for 30 minutes before serving.
Share this Recipe


Ranch Pasta, Tomato, and Potato Salad

Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. In a Dutch Oven or 4 quart saucepan, bring about 10 cups of water to boil. Reduce heat to medium and add potatoes. Cook for about 3 minutes. Add Rotini to the potatoes and continue to cook about 15 minutes. Drain and rinse with cold water to cool. Drain well.
  2. In a large bowl, combine the cooked potatoes and rotini, bell pepper and onions.
  3. In a small bowl, combine the dressing ingredients and blend well. Add to salad, toss to coat. Cover and refrigerate at least one hour or until serving time.
Share this Recipe


Sweet Potato Souffle

Sweet Potato Souffle
Print Recipe
Light and fluffy souffle made with sweet potatoes.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Sweet Potato Souffle
Print Recipe
Light and fluffy souffle made with sweet potatoes.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 325 degrees.
  2. Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.
  3. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.
Share this Recipe


Sweet Potato Fritters

Sweet Potato Fritters
Print Recipe
A great acompaniment with any meal.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Sweet Potato Fritters
Print Recipe
A great acompaniment with any meal.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Season the potatoes with the oil and salt. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and cool completely. Remove the skin and discard.
  3. In a mixing bowl, mash the potatoes until smooth. Add the egg and breadcrumbs, mix well. Season with salt and pepper.
  4. Preheat the oil to 360 degrees F.
  5. Place a spoonful of the sweet potato mixture into the hot oil and fry in batches until golden. Remove and drain on paper towels.
  6. Season with Creole seasoning. To serve, spoon some of BBQ Sauce in the center of each plate. Place a couple of the fritters in the center of the sauce. Garnish with green onions.
Share this Recipe