OYSTER CRACKER SNACK

OYSTER CRACKER SNACK

From Lucy Reid

1 (12-14 oz.) pkg. oyster crackers

1 pkg. dry Ranch Dressing

1 t. onion salt or powder

1 t. garlic powder

1 t. dill

1 cup vegetable oil

Put all ingredients in a Ziploc bag and shake to combine.

MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy! 

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

ICED TEA

 

ICED TEA

From Judi Troyer

1 gallon filtered water

4-8 Lipton tea bags

1/2 - 3/4 cup sugar

Empty 1  1/2 quarts of water from the gallon into a saucepan. Heat water.

Just before boiling, remove from heat, add tea bags and cover. 

Let steep for 20-30 minutes. Then remove tea bags, add sugar or sweetener and stir to dissolve.

Pour tea through funnel back into gallon jug. 

Refrigerate.

ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

From Rachel Brown

2 T. avocado oil or olive oil

2 T. all-purpose flour

1/4 cup chili powder

1/2 t. garlic powder

1/2 t. ground cumin

1/4 t. dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Heat oil in a small saucepan over medium-high heat.

Add flour and cook for 1 minute, whisking constantly.

Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. 

Continue cooking until the sauce reaches a simmer.

Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.

Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.

Use in your favorite recipe and enjoy!