Saturday, July 31, 2010

Three Bean Salad

My mom has been making this for family picnics ever since I can remember. It's best when left to marinate overnight.

Three Bean Salad

1 can yellow wax beans
1 can cut green beans
1 can dark red kidney beans
1/2 c. chopped celery
1 T. chopped onion
1/4 c. shredded carrot

Drain beans and place all ingredients into bowl.
Mix the following ingredients together together.

1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar
1 t. salt
1/4 t. celery seed

Pour over beans. Chill overnight. Stir occasionally.

Friday, July 30, 2010

Carrot Jello

My Grandma Goldammer has been making this recipe for family gatherings for as long as I can remember. It's an odd combination, but it makes a great snack or breakfast or a meal side...

1 pkg 4 serving lemon Jello
1 c. Shredded carrots
1 tbs. Vinegar
½ c. Chopped nuts
1 20oz can Crushed pineapple

1. Mix Jello as directed; add vinegar.
2. Chill Jello until thick but not set; remove from fridge add pineapple, carrots and nuts.
3. Chill until firm.

I substitute a few tbs of the nuts and add flax seed in its place when I have it on hand. It make it just that much more healthy.

Happy Eating!

Charcoal Chicken Brush Sauce

1/2 c. corn oil
1/2 c. lemon juice
1/4 c. water
2 t. salt
1/4 t. pepper
1 T. minced onion
1 T. sugar
1 t. paprika or chili powder

Mix all ingredients and use to marinate chicken or brush on while grilling

Thursday, July 29, 2010

Marty's Gluten-free Chili

1/2 lb. bacon, cut in little pieces
1 lb. ground beef
2 medium onions, chopped
1 green or red bell pepper, chopped
2 cloves garlic, crushed and minced
28 oz. can crushed tomatoes
16 oz. can stewed or diced tomatoes
2 T. brown sugar
2 T. chili powder
1 large can your choice of beans
(I like to use a variety of smaller cans; black, pinto, kidney, navy...)
1 or 2 cans undrained white hominy

Cook bacon until crisp. Add beef, onions, bell pepper, and garlic and cook until vegetables are tender. Add tomatoes, brown sugar, and spices. ( ground coriander and cumin are good too.) Cover and simmer a half an hour or so. Add beans and hominy and heat through. Serve with cheese, sour cream, and tortilla chips or put over rice.