Recipes
Eggs Salad with Herbs
6 large eggs
3 green onions thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tbsp. snipped chives
1 cup light or regular mayonnaise
mustard to taste
salt & pepper (optional)
Hard boil the eggs, then place in cold water to cool. Peel them, place them in a bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt & pepper, mix well. Serve on bread or on a bed of lettuce.
Hard boiling: place eggs in a medium pan and fill with enough cold water to fully cover the eggs. Place pot on stove over medium-high heat and bring to full rolling boil. As soon as the water starts to boil, remove pan from heat and cover with a lid. Let stand for 15 minutes; when time is up place eggs under running, cold water until fully cooled. Peel as needed.
Preheat oven to 325 degrees
1 Cup Butter Softened
1/2 Cup Shortening
3 Cup Sugar
1 (8 oz) Package Cream Cheese, Softened
3 Cups Cake Flour
6 Eggs
1 Teaspoon Vanilla
Almond Flavor (opt.)
Cream Butter and Shortening. Gradually add Sugar, beating well on medium speed. Add Cream Cheese, beat until light and fluffy. Add the Flour and Eggs alternatively, beginning and ending with Flour. Stir in Vanilla and Almond Flavoring. Pour into greased 10-inch tube pan. Bake for 1 Hour and 15 Minutes at 325 degrees, or until done-may take longer. Cool & Remove from pan.
Apple Cake1 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Butter or Margarine
2 Eggs
1 Cup Milk
2 Cups Diced Apples
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon
6 Tbsp Brown Sugar
Cream sugars and butter, then stir in eggs. Add dry ingredients alternately with milk; add apples and pour into a greased 9 x 13-inch pan. Sprinkle top with 6 Tablespoons brown sugar and cinnamon. Bake for 45 minutes at 325 degrees.
Chicken and Sweet Potato Stew
6 Bone-in chicken thighs (skin removed, trimmed of fat)
2 Pounds sweet potatoes, peeled and cut into spears
1/2 Pound white button mushrooms, thinly sliced
6 Large shallots, peeled and halved
4 Cloves garlic, peeled
1 Cup dry white wine
2 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary, crushed
1 tsp salt
1/2 tsp fresh ground pepper
1 1/2 Tbsp white-wine vinegar
Directions:
Place all the ingredients, except vinegar, into a 6 quart slow cooker, stir to combine. Cover and cook on low until the potatoes are tender, approximately 5 hours. Before serving, remove the bones from the chicken, if desired, and stir in vinegar.
Creamy Dill Dip
1 Cup fat free mayonnaise
1 Cup, 8 oz, light sour cream
2 Tbsp dried parsley flakes
1 Tbsp dried minced onion
2 tsp fresh dill, or 1/2 tsp dried dill
1 1/2 tsp salt-free seasoning blend
1 tsp sugar
Directions:
Combine all ingredients in a small bowl. Chill for at least 1 hour. Serve with crackers or vegetables. Yield: 2 Cups
Parsleyed Cracker and Vegetable Dip
8 oz. Cream Cheese, whipped works best
6 to 8 oz. Sour Cream
3 Tbsp Minced Fresh Parsley, add more or less to taste
1 Small Clove Garlic, Finely Minced, or 1 tsp garlic powder
Pepper, to taste
Directions:
Soften cream cheese. Mix all ingredients in a sealable container. Refrigerate for at least 2 hours before serving. Serve with chips or fresh vegetables. Also makes a good topper for baked potatoes.
Curled or flat leaf parsley can be used. Flat leaf will give more flavor than the curled leaf.
Bacon and Chive Potato Salad
6 Cups quartered unpeeled small red potatoes
3/4 Cup mayonnaise
2 Tbsp stone ground mustard
8 Slices bacon, crisply cooked and crumbled
1/4 Cup chopped chives or sliced green onions
Directions:
Add potatoes to boiling water, cook until tender, approximately 14 minutes. Drain and cool under cold, running water. In a large bowl mix mayo and mustard. Add potatoes, bacon and chives and mix lightly. Refrigerate for atleast an hour. Makes 6 Servings
Kymar Acres
2168 Winnmakee Rd
Waukon IA, 52172
563-382-0489 office
563-380-8876 mobile
kymaracres@neitel.net
