Linguini Salad

This is my mother's recipe and she's been making this for as long as I can remember. It's a perfect side dish to go along with any sort of cookout type food. My husband drools every time he hears that she is preparing this. I hope you enjoy it too!

Linguini Salad:

courtesy of my mom

1 lb linguini, cooked

1 bottle Zesty Italian salad dressing - you can use Light

1 jar Salad Supreme

1 cup chopped pepperoni

1 cup chopped green pepper

1 cup chopped tomato - optional

Combine all ingredients in a bowl and refrigerate overnight. Stir before serving.

Calico Beans

I love baked beans and was looking for a new way to prepare them. This is a nice change with the additions of multiple types of beans - baked, kidney, cannelini and butter. The bacon gives it a nice smokiness too. This is now a staple dish that I have to bring any time we have a cookout.

Calico Beans:
adapted from allrecipes.com

1 15 oz can kidney beans - dark red - drained

1 15 oz can cannelini beans - drained

1 15 oz can baby butter beans - drained

1 16 oz can baked beans - I used Bush's Country Style

1/2 cup ketchup

2 tsp. white vinegar

1 Tbsp. dry mustard

3/4 cup packed brown sugar

4 oz bacon, fried crisp and chopped

onion powder to taste

Combine all the ingredients in a crockpot and cook on low all day, 8-10 hours.

Potato Croquettes

I'm not good at taking food pictures, so forgive this shot. These were very good. Crisp on the outside and super creamy on the inside. I got this recipe from Anthony Bourdain's blog, but I changed it up somewhat based on what I had on hand. This is VERY time consuming to make, but they are worth it in the end!!

Potato Croquettes:
adapted from almostbourdain.blogspot.com

3-4 medium potatoes (I used Yukon gold)

1 tsp. dried parsley

1/3 cup parmesan cheese

2 eggs

1 stick of string cheese mozzarella, cut into bite size pieces

1/2 cup bread crumbs

Canola oil, for deep frying

Peel the potatoes, place in a saucepan of cold salted water and boil until tender. Drain well, put through a potato ricer or masher, then return to pan over medium heat.

Stir potato for 2-3 minutes until all moisture evaporates. Transfer to a bowl and add parsley and parmesan.

Make a well in the middle of the potato mixture and stir in one egg until the mixture is combined. Season to taste.

Shape the mixture into croquettes, about 3/4" x 2".

Place a cube of cheese in the center of each.

Lightly beat the remaining egg in a shallow bowl. Dip the croquettes into the egg, allowing the excess to drain. Then, roll in breadcrumbs, pressing to coat well.

Heat oil in deep saucepan until 320 degrees. Deep-fry croquettes, in batches, for 3-4 minutes or until golden and crisp all over. Remove with a slotted spoon, drain on paper towels and serve immediately.

Aunt Ruth's Cole Slaw

This is my Aunt Ruth's beloved cole slaw recipe. A staple at any of our family gatherings. It's the perfect dressing.

Aunt Ruth's Cole Slaw:

courtesy of my Aunt Ruth

1/2 bag cole slaw (or you can make your own)

1 cup Miracle Whip (I used light Miracle Whip)

1/4 cup sugar

1/4 cup evaporated milk

1 tsp. mustard

Mix all ingredients together and chill. Stir just before serving.

Special Creamed Corn

My husband and I have been trying to eat more vegetables and corn is one that we normally can handle. I wanted to find a recipe that added flavor and a new texture to regular frozen corn. I came across this recipe and thought it sounded good. Boy, was it!! This is so good it's going on our Christmas dinner must make list. Very rich, but oh so yummy!

Special Creamed Corn:

from Taste of Home

1/3 cup butter

1/3 cup all-purpose flour

1 cup heavy whipping cream

1 cup milk (I used skim milk)

1/4 cup sugar (I omitted)

1 tsp salt

dash white pepper (I used black pepper)

5 cups frozen corn, thawed

1/4 cup grated Parmesan cheese

In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.

Transfer to an ungreased 1 1/2 quart broiler-proof dish. Sprinkle with parmesan cheese. Broil 5 inches from the heat for 3-5 minutes or until lightly browned and bubbly. Yield: 6-8 servings.

Au Gratin Potatoes

I had some potatoes to use up and I was already making ham for my main course. Au gratin potatoes came to mind. I had all the ingredients, so I decided to go for it. I didn't allow enough time in the oven, but otherwise they came out really well.

Au Gratin Potatoes:

My own recipe

4 medium potatoes

6 Tbsp. butter

8 Tbsp. flour

2 cups milk

1 tsp. garlic salt

12 oz. colby jack cheese

Melt butter in a saucepan. Add flour and garlic salt to form a roux. Add milk and whisk until the mixture thickens. Remove from heat and stir in colby jack cheese.

Meanwhile, peel the potatoes and slice into thin slices. Layer them in a greased casserole dish. Pour completed sauce over potatoes. Cover and bake in a 350 degree oven for about 1 1/2 hours. (I only had about an hour, so I finished them in the microwave)