German Sauerbraten and Potato Dumplings

 

Ingredients:

 

Texas Sangria

 

 Ingredients:

1 bottle red wine

1 cup orange juice

1/3 cup brown sugar or more to taste

1/2 cup Sprite

1/4 cup cognac

1/4 cup brandy

2 Tablespoons orange liquor

2 Tablespoons grenadine 

Sliced orange

1 apple cut into 1 inch chunks

Directions:

In a large pitcher, combine all ingredients. Chill for a few hours and serve.  

 

 

Warm Turnip Green Dip

From Southern Living 1001 Ways to Cook Southern. This dish is perfect for a holiday pot luck or New Years Day. 

 

Ingredients: 

5 bacon slices, chopped

1/2 sweet onion, chopped

2 garlic cloves, chopped

1/3 cup dry white wine

1 (16 oz.) package frozen turnip greens, thawed, drained and chopped

12 oz cream cheese, cut into pieces

1 (8 oz.) container sour cream

1 heaping teaspoon crushed red pepper

1/4 teaspoon salt

3/4 cup grated Parmesan cheese, divided

Directions:

Cook bacon in a dutch oven over medium-high heat until crispy; remove bacon and drain on paper towels, reserving 1 Tablespoon bacon drippings in the Dutch oven.

Saute onion and garlic in hot drippings 3 to 4 minutes. Add wine and cook for 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook stirring often 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Preheat oven to broil.

Transfer to a lightly greased 1 1/2 quart baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

When oven is ready, broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Watch closely. 

Remove from oven and sprinkle bacon over the top.  

Transfer the dip into a small (1 to 2 quart) slow cooker set on warm so guest can enjoy this creamy dip throughout the party. To make is spicier, serve your favorite hot sauce on the table.

Serve with crackers or sliced, toasted French bread.  

 

 

 

 

Southwest Chicken Chopped Salad

 Another summertime salad. 

 

INGREDIENTS:

For the Salad:

2 cups or to taste, diced rotisserie chicken

1 green bell pepper, diced (red or yellow would work as well)

1 cup black beans or pinto beans, drained and rinsed

1 cup canned corn, heated and refrigerated

2 Roma tomatoes, diced

2 whole green onions, chopped or half of a small red onion, chopped

1/2 bunch cilantro, rough chopped 

1/2 cup cheddar cheese, shredded 

1 whole large romaine heart, chopped into bite size pieces 

2 cups crush tortilla chips

For the Dressing:

1/2 cup mayo

1/2 cup sour cream

1 teaspoon ranch dressing seasoning

1/2 teaspoon taco seasoning

1 teaspoon fresh lime juice or more to taste

Salt & Pepper 

DIRECTIONS:

When ready to serve, toss salad ingredients with most of the dressing then gently stir in tortilla chips. Serve remaining dressing on the side or for leftovers. 

Optional: 2 ripe avocados, chopped or sliced jalapenos.

Source: Tastykitchen.com 

Chopped Salad with Crab and Shrimp and Thousand Island Dressing

 Serve this for a summertime lunch or a simple supper, with extra dressing on the side!

 

 FOR THE SALAD: 

1 head Romain Lettuce, Chopped

 ½ heads To 1 Whole Head Iceberg Lettuce, Chopped 

1 cup Halved Yellow Cherry Tomatoes

 3 whole To 4 Whole Tomatoes, Seeded And Diced

 4 stalks Celery, Diced 

1 whole Large Or 2 Small European Cucumbers, Unpeeled, Diced 

1 whole Orange Sweet Pepper, Stem And Seeds Removed Then Diced

 ½ pounds To 1 Pound Salad Shrimp, peeled and deveined

 ½ pounds To 1 Pound Lump Crab Meat (in The Can From The Refrigerated Section At Your Grocery Store)

 4 whole Hard Boiled Eggs, Peeled, Quartered Lengthwise 

Chives, Snipped For Garnish (optional)

 FOR THE THOUSAND ISLAND DRESSING: 

1 cup Mayonnaise

 ¼ cups Chili Sauce

 2 Tablespoons Sweet Pickle Relish

 2 Tablespoons White Wine Vinegar

 2 teaspoons White Granulated Sugar

 2 teaspoons Finely Mined White Onion

 1 teaspoon Worcestershire Sauce

 ¼ teaspoons Salt

Ground Black Pepper

 

DIRECTIONS: 

For the Thousand Island Dressing:

Combine all ingredients well in a medium bowl. Cover and refrigerate for at least an hour prior to serving to allow flavors to blend. Serve with Crab and Shrimp Chopped Salad.

For the salad:

In a large bowl toss together the lettuces, tomatoes, celery, cucumbers and peppers. Set aside.

In another bowl, toss together the shrimp and crab.

Divide salad among four salad plates or bowls. Top each salad with the shrimp and crab mixture. Arrange quartered eggs around salad. Top with a dollop of dressing. Garnish with chopped chives if desired.

Summertime Tomatoes

Adapted from Sugar Beach, the Fort Walton Beach Junior Service cookbook (1984).

Ingredients:

3 medium tomatoes (I like to use heirloom tomatoes in different colors), sliced

2 Tablespoon tarragon vinegar

3 Tablespoons mild olive oil 

1/2 teaspoon salt 

1/4 teaspoon black pepper

1/4 teaspoon of dried tarragon (this is crucial)

1 Tablespoon parsley, minced or to taste

1 Tablespoon green onions, minced or to taste

Freshly ground pepper and another sprinkle of salt

Directions:

Arrange tomatoes on a serving plate. Mix remaining ingredients and pour over tomatoes. Let stand at room temperature at least 1 hour before serving.

 

 

 

The Chintzy Rose Famous Orange Spiced Iced Tea

Adapted from Garden & Gun magazine and inspired by the Chintzy Rose Tea Room in Knoxville, Tennessee.

The 'house wine' of the South. 

 

Ingredients:

3-4 black tea bags (orange pekoe). I use Luzianne tea

2 orange spice tea bags (Bigelow's Constant Comment)

1/2 cup sugar (the original recipe called for 3/4 cup) 

Orange slices for steeping and garnish

Instructions:

Bring 1 quart of filtered water to a boil, then remove from the heat.

Add tea bags and orange slices, steep for 5-10 minutes.

Remove teabags and orange slices with a wooden spoon and stir in sugar until dissolved.

Mix with 3-4 cups of filtered cool water and refrigerate until ready to serve.  

 

Classic Cuban Ropa Vieja

 

 

Ingredients:

2 to 2 1/2 lb flank steak 

1 Tablespoon salt

1 teaspoon black pepper

2-3 Tablespoons olive oil

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 (14-15 oz) can crushed tomatoes ( or tomato sauce)

1 cup of beef broth or beer (I've used Fosters)

2 Tablespoons tomato paste

2 bay leaves

1/3 cup Spanish olives (include a splash of brine)

2 Tablespoons capers

2 Tablespoons red wine vinegar

1/4 cup chopped cilantro or parsley for garnish

Directions: 

Pat the flank steak dry and season all over with the S & P. Sear and brown in olive oil in a Dutch oven, 3-4 minutes per side. Remove to a plate.

Saute onion and peppers for 6-8 minutes. Add garlic, cumin and oregano and cook for 30 seconds, stirring.

Stir in tomatoes, broth or beer, tomato paste, bay leaves, olives with brine, capers. Simmer for a few minutes. Nestle the flank steak in the pot. Cover and simmer very gently or bake in a 300 degree oven for 2 1/2-3 hours until very fork tender.

Shred the steak with forks. 

Return to pot and simmer uncovered 10-15 minutes to thicken.

Stir in vinegar and cilantro or parsley. Adjust S & P if needed.

Serve with plantains and rice.  

 

Gâteau de Sirop (Cajun Cane Syrup Cake)

 Also known as Cajun Gingerbread.

 

Ingredients: 

Cake Ingredients:

2-1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon all spice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1-1/2 cups Steen's pure cane syrup

1 large egg

1/2 cup melted butter, cooled

3/4 cup buttermilk

1-1/2 teaspoons baking soda 

Topping:

1/2 cup sugar

1/4 cup melted butter

2 Tablespoons Steen's pure cane syrup

1/4 teaspoon cinnamon

1 cup broken pecans

Directions: 

Preheat oven to 350.

Grease and flour a 8" baking pan

Mix together the flour, cinnamon, ginger, cloves and salt in a large bowl.

In another medium bowl ix the cane syrup, egg and cooled melted butter.

Heat the buttermilk in the microwave until hot, then stir in  the baking soda; it will foam.

Stir the buttermilk mixture into the wet mixture then add the wet mixture into the flour mixture. 

Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes or until it is set and test clean with a toothpick.

Stir together the topping ingredients except for the pecans.

Spread half the topping over the cake with a spatula, then sprinkle the broken pecans over cake.

Top the pecans with the remaining sugar topping.

Bake for 2-3 minutes so the butter topping soaks into the cake. 

Remove the cake from the oven and cool completely.

Serve with whipped cream or vanilla ice cream.  

Source:   palatablepastime.com