Spaghetti Salad

First of all I must apologize for the photo. I couldn't get my camera to understand how to adjust on a sketti salad.

Here is a recipe for a summer salad that we eat a lot. It makes a huge salad but stays good for a long time in the fridge so we eat the leftovers with lunch. I love this salad. It does take some prep time but it is worth it and it's easy.

1 pkg. spaghetti cooked as directed on package
1 TBS accent
3 TBS lemon juice
4 TBS Wesson oil
1 cup bell pepper
1/2 cup chopped onion
2 cups diced celery
1 small jar of pimento drained
1 5 ounce jar spanish olives
1/2 cup mayo

After cooking spaghetti, rinse in cold water and drain well. Add the next three ingredients; mix well and marinate overnight. Next day add the rest of ingredients, salt to taste and mix well. Refrigerate for several hours.

Broccoli Salad

I know everyone is Oklahoma probably has a Broccoli Salad recipe. This is how my Momma makes it so this is how I believe it should be done. Now all this can be adjusted to your liking. If you are a fan of some facebook page called Ilovebacon.com then you should probably add a little extra. Or if you don't care for red onion just add a little or none at all. It ain't rocket science folks. Try this salad. My family thinks it's a lovely treat and I have never taken it to a pot luck where I wasn't asked for the recipe.

Salad

1 bunch of broccoli diced
5 pieces of cooked bacon
1 cup shredded cheddar
1/2 cup red onion

Dressing

1 1/2 cups of mayo
1/2 cup of sugar
2 TBS. vinegar

Green Beans with New Potatoes

I had bought some green beans to cook with my chicken this week. Then I was out in the garden planting a few jalapeño plants next to my potatoes when I accidentally dug up a potatoe. I knew the potatoes were small so I came in the house to not bother them and let them grow. I made it one hour before I found myself back out in the garden digging potatoes. But I couldn’t resist. They are so good in the green beans. If you don’t have any potatoes to add you can leave them out and just use the beans. Yes I do realize I have taken a perfectly healthy thing like a green bean and turned it into a totally fattening side dish. Try not to judge.

Ingredients

1 pound fresh green beans
4 pieces of bacon cut into small pieces
1 1/2 cups chicken broth
small red potatoes
1/2 onion, cut into slivers
Ground black pepper

Directions

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, lightly brown the bacon and leave the grease in the pan. Toss the green beans into the pot, stirring them to coat well with the grease. Add the broth and cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth (or water), if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. When they are almost done if they seem a little dry put a little bit of butter on them.
This post is linked to The Grocery Cart Challenge

Fettucine Alfredo Larusso

This goes so good with the Porcupine Meatballs. I know it seems weird but they do go together. This recipe also came to me from the Beaver clan.
Ingredients:
4-6 ounces fettuccine noodles (I use more)
4 tbs. butter
2-3 ounces of heavy cream (really about half a small carton is about right)
1 tbs. sour cream (if you use more noodles do 2 tbs.)
2-3 tbs. Parmesan cheese
1 beaten egg yolk

When noodles are almost boiled, melt butter in a shallow frying pan. Add cream and sour cream. Mix and maintain over low heat. When hot, add drained noodles and toss well.
Sprinkle Parmesan cheese over noodles and toss. Mixture will thicken. Add a bit more cream if mixture becomes too thick. Turn off heat and add egg yolk. Mix well. Top with additional Parmesan cheese and freshly ground pepper.

Mac and Cheese

I fix mac and cheese a lot. I love it!!! I have a bunch of different recipes I use. I am posting this one because Jamon commented that this was the best one I had ever made. It came from the Pioneer Woman of course. It did have a really great flavor. If you like mac and cheese you should try this one. CLICK HERE to go to the recipe.

Fried Okra

Summer is here. Which means lots of veggies and fruit from the garden around the Reid house. Everyone in our family grows a garden so we get creative using the produce. You will see some of that later in the summer when I get sick of fixing the same old things. Everyone in my family cooks okra different. If you have fresh okra just rinse it off. Then cut it into small slices. Leave out the ends. Then I put mine in a bowl and add about a half cup of flour and cornmeal to cover. Then add salt and pepper. If I have fish fry mix I use that because it's already seasoned. If not I add some season salt to give extra taste. The pour enough oil in a large skillet to cover the bottom. I cook it on medium high and turn occasionally. Since I do most of my cooking during the kids afternoon nap I cook this until almost done. Then I put it in a pan and stick it in the oven with whatever else I am cooking. If I am not cooking anything else then I cook on about 250 until I am ready to serve.

Hash Brown Casserole

If you live in Oklahoma you have probably had a hash brown casserole at some point in your life. We serve this for breakfast, brunch, or as a side. My Mom used to serve it with BBQ. Here is the recipe I use. Don’t mind the funky picture. I took a bath in idiot juice on the day I took it.

1 (32 ounce) package of frozen hash browns
1 can cream of chicken soup
1 (8 ounce) carton sour cream
3/4 stick butter melted
2 cups grated cheddar cheese
1 tsp salt
¼ tsp pepper
½ cup finely chopped onion or 1 tsp onion powder

Topping:
2 cups crushed corn flakes
2 Tbs melted butter

Break apart hash browns and put them in a big bowl. In another bowl combine soup, sour cream and melted butter and mix it all up until it’s creamy. Stir in salt, pepper and onion. Pour mix over hash browns and add the cheese and stir it up. Spray a 9 X 13 pan and dump it in there and spread around. Mix the cornflakes with the melted butter and spread over the top. Bake at 350 for 45 minutes and there you have it.

Mexican Biscuits

Here’s a recipe that came from my friend Aimee’s Granny. I would give her credit by her name but she has only ever been known to me as Granny. We have this at our house as a side dish or an appetizer. If you have been to a party at my house you have been served these tasty treats.
Helpful Hint: Double the recipe. As given, the recipe makes plenty for two. If you are having them for a larger event, definitely double. (This is Granny’s tip. The recipe as is makes plenty as I normally serve this with tacos and rice. But if it’s party time definitely double!
Ingredients:
1 egg, slightly beaten
1 small onion chopped fine
3 tbsp of picante sauce
8 oz shredded cheddar cheese
½ cup sausage
Salt and pepper to taste
¾ cup Bisquick
Directions:
Preheat oven to 350. Mix everything but the Bisquick. The mix will be sticky. Go ahead and stick your hands in it and mix it good! Add Bisquick. Mix well- Will be tacky but not as sticky. Scoop balls of mix onto cookie sheet. Bake 15-17 minutes. Really do 17 minutes so the tops will be good and brown. Cool on wax paper or cooling rack.

For more grealt recipe ideas check out The Grocery Cart Challenge