Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Grilled Summer Veggies

3/4 cup Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon dried parsley flakes
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon Cajun seasoning  (optional)
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 small onion, julienned
1/2 medium green pepper, julienned
1 large carrot, cut into 1/4-inch slices
1 celery rib, cut into 3/4-inch slices
4 whole fresh mushrooms, quartered

In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently. 4 servings.

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Spicy Bean Salad

Makes 8 Servings

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

DIRECTIONS
Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

Beef Noodle Soup

It is soup season! I'll be posting several soup recipe's and fall menu's.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 - 60 minutes.

Sugar Snap Peas Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.

Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Basic Pot Roast

4 to 5 pounds beef roast
1 tablespoon shortening
salt
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste

In Dutch Oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done.

Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season pot roast with salt and pepper to taste.