4 lbs grapes (any color)
1 tsp. vanilla
8 oz cream cheese
2 T. brown sugar
8 oz sour cream
1 cup chopped pecans
½ cup white sugar
Directions: Wash and dry grapes. Mix together cream cheese, sour cream, white
sugar and vanilla. Add grapes until evenly incorporated. Sprinkle with brown sugar
and pecans. Stir again and refrigerate.
Comment: This recipe makes a lot. It could easily be cut in half. I have used red
and green grapes together and it is really pretty.
Red Potatoes
Celery, chopped
Onion
Chopped Bacon
Hard-boiled eggs
Mayonnaise
Mustard
1 T. Vinegar
1 T. pickle juice
Pepper, coarse
Directions: Amounts depend completely on how big a batch you want. Cut potatoes
into proper sizes – no need to peel. You can use red potatoes, Yukons or a
combination. Boil potatoes. Cool slightly.
Add chopped celery and onions, crisp bacon pieces, and chopped egg whites to
potatoes.
For sauce, combine egg yolks, mayonnaise, mustard, vinegar and pickle juice to a
smooth mixture. Salt and pepper to taste.
Comment: An old-fashioned little or this and that recipe. Bacon adds nice flavor.
May skip vinegar, but do not skip pickle juice. Sometime add a little garlic powder
and celery seed as well.
Using two kinds of potatoes adds to color. If seems dry, just make more sauce!
4 (2 lb.) potatoes
2 tsp. canola oil
½ cup grated parmesan cheese
1 tsp. dried basil
1 tsp. seasoned salt
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. pepper
Directions: Cut potatoes into wedges. In large bowl, sprinkle potatoes with oil and
toss to coat. Combine seasonings, add to potatoes and toss to coat. Arrange potatoes
in a single layer on greased baking sheet. Sprinkle with any remaining seasonings.
Bake at 350 degrees for 45-55 minutes until golden brown and tender.
Comment:
2 lbs. red potatoes, scrubbed, dried, cut into wedges
1 T. cornstarch
½ tsp. garlic powder
¾ tsp. salt
¼ tsp. pepper
3 T. vegetable oil
1 T. butter, softened
1 large clove garlic, minced
1 T. minced fresh parsley
¼ tsp. grated lemon zest
Directions: Preheat oven to 450 degrees. Place rimmed baking sheet in oven to heat. Toss cut potatoes wedges with cornstarch, garlic powder, salt, and pepper together in large bowl. Carefully remove preheated baking sheet from oven. Add oil to pan and tilt to evenly coat with oil. Place potatoes, cut side down in a single layer on baking sheet. Roast until browned around edges, about 30 minutes. Remove potatoes from oven, and, using spatula, turn potatoes skin side down. Return potatoes to oven and roast until crisp and deep golden brown, another 10-15 minutes.While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. When potatoes are finished roasting, remove from oven and transfer to bowl. Toss with butter mixture. Season with salt and pepper. Serve.
Comment: Good side dish. Feel free to up garlic, lemon and parsley per taste.
2 tomatoes, cored and cut into ½ inch pieces
Salt and Pepper
2 scallions, sliced thin
1½ T. white wine vinegar
5 ears corn, kernels cut from cops
1 avocado, cut into bit-size pieces
¼ cup finely minced fresh parsley
Directions: Toss tomatoes and ½ tsp. salt in a bowl. Transfer to a colander and set
over bowl and let drain for 30 minutes.
Combine scallions, vinegar, ¾ tsp. salt, and ½ tsp. pepper in a large bowl. Slowly
whisk in1½ T. oil.
Meanwhile, heat remaining 1 T. oil in 12” nonstick skillet over medium-high heat
until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to
7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room
temperature, about 20 minutes.
Stir in drained tomatoes, avocado, and fresh parsley. Let sit until flavors meld, about
30 minutes. Season with salt and pepper to taste. Serve.
Salad can be refrigerated for up to two days.
Comment: Good for summer cookouts.
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