Dianewaldron's profile page
Recipes
Mary Jo's Cole Slaw Dressing
By Dianewaldron
Mix in this order or it does not come out right
- 1 tspn salt
- 2/3 cup sugar
- 1/3 cup vinegar
- 1 cup whipping cream
- We use Angel Hair Coleslaw- comes pre-packaged
Cold-Cuts Slaw with Honey-Buttermilk Dressing
By Dianewaldron
In a large bowl, mix buttermilk, honey, scallions, lemon zest and juice, salt, and pepper
- 1/3 C buttermilk
- 2 1/2 T honey
- 3 scallions, thinly sliced
- 1/2 t finely grated lemon zest
- 2 T lemon juice
- 1/2 t kosher salt
- 1/2 t ground black pepper
- 4 oz sliced Genoa salami, cut into thin strips
- 4 oz sliced turkey, cut into thin strips
- 4 oz sliced chicken breast, cut into thin strips
- 6 kosher dill pickle slices, cut lengthwise into thin strips (about 2/3 cup)
- 14 oz coleslaw mix
Tomato Sauce with Horseradish
By Dianewaldron
Goes with Meatloaf!
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1/2 teaspoon finely minced garlic (I use 2 garlic cloves)
- 1 tablespoon flour
- 1 1/2 cup diced-peeled tomatoes-well drained (large can)
- Salt and pepper
- 2 tablespoons horseradish
Marion's Deviled Eggs
By Dianewaldron
Tender at the Bone
- 4 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon cider vinegar
- 1 teaspoon ballpark mustard
- Salt and pepper
Angel Hair Pasta with Chicken
By Dianewaldron
Ounce for ounce, fresh parmesan cheese is ab etter value--and tastes better--than the canned variety
- 2 tblspoons olive oil, divided
- 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1 carrot, sliced diagonally into 1/4 inch pieces
- 1 (10-ounce) package of frozen broccoli florets, thawed
- 2 cloves garlic, minced
- 12 ounces angel hair pasta
- 2/3 cup chicken broth
- 1 tsp dried basil
- 1/4 cup grated parmesan cheese
- *variation: substitute one 10oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken*
Milton's Pate
By Dianewaldron
Tender at the Bone
- 1/2 small onion, minced
- 1/2 clove garlic, minced
- 2 tablespoons olive oil
- 3 anchovies, cut up
- 1/2 pound chicken livers, cleaned
- 1/4 cup white wine (or any leftover wine)
- 2 sprigs flat-leaf parsley, chopped
- Small piece lemon peel, chopped
- Salt
- Pepper
- 1 teaspoon lemon juice
Buttercups
By Dianewaldron
Cut crusts off bread and cut into 4th's
- 3 slices white bread
- 1/2 cup mayo
- 1/2 cup monterey jack cheese (grated)
- 1 tablespoon parmesan cheese
- 1 egg white
- Paprika
Golden Potato Salad
By Dianewaldron
Heat 1 inch salted water (1/2 teaspoon to 1 cup water) to boiling
- 2 pound potatoes (about 6 medium)
- 1 small onion, finely chopped (about 1/4 cup)
- 1/4 cup Italian dressing
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1 medium stalk celery, chopped (about 1/2 cup)
- 6 hard-cooked eggs, coarsely chopped
- 3 tablespoons prepared mustard
Camarones Enchilados
By Dianewaldron
Prep Time: 25 Minutes Total Time: 55 Minutes
- 2 Tablespoons Olive Oil
- 1 Medium Onion, chopped
- 1 Red Bell Pepper, chopped
- 2 Cloves Garlic, finely chopped
- 2 Teaspoons Paprika, preferably smoked
- 1/4 to 1/2 Teaspoon Crushed Red Pepper
- Kosher Salt
- 3/4 Cup Chopped Fresh Cilantro, plus more for serving
- 1/2 Cup Dry Red Wine
- 1 Tablespoon Capers, chopped
- 1 14.5-ounce Can Whole Tomatoes, drained
- 1 1/4 Pounds Peeled and Deveined Medium Shrimp
- 1 Tablespoon Fresh Lime Juice, plus lime wedges for serving
- 8 Small Whole-Wheat Tortillas, warmed
- Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving.
Green Chili Pork Stew
By Dianewaldron
Brown pork cubes in oil in soup kettle over medium heat
- 3 pounds boneless pork- cubed
- 1 tblspn cooking oil
- 1 cup chopped onion
- 3 garlic cloves--minced
- 2 cups water
- 1 (28oz) can stewed tomatoes
- 2 (4oz) cans chopped green chili's
- 2 cups crushed potatoes
- 1 tblspn fresh chopped cilantro
- 2 tspn ground cumin
- 2 tspn dried oregano
- 1 tspn fennel seed
- 1 tspn salt
- 1 tspn pepper
- 1 can (15oz) pinto beans rinsed and drained