Balsamic Marinated Tomato and Mozzarella Salad

January 20, 2016UncategorizedEdit
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
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Instructions
  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.
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Basil Parmesan Pasta Salad

January 15, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
Ingredients
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Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
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Steak Bruschetta

January 14, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
  2. Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
  3. Mix mayo, blue cheese, vinegar and mustard.
  4. In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
  5. Spread cheese mixture on toasted bread then top with steak mixture.
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Homemade Cheesy Potatoes (*no canned soup in this recipe*)

January 14, 2016UncategorizedEdit
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
Ingredients
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Servings:
Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
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