Veggies and such

Broccoli with Lemon Dressing

Ok, it’s not the broccoli, it’s the dressing. 

1. Cut broccoli into florets and place in large glass bowl with a little water. 
2. Cover and microwave 12 minutes until it is tender when you fork it.   Drain.
3. To make the lemon dressing:
1. In a small bowl add ¼ cup of oil and ¼ cup lemon juice.
2. Add salt, pepper, basil, oregano and garlic powder.
3. With a wire whip, beat together rapidly until it becomes thick.
4. Pour on broccoli.

Zucchini

1. Peel and thinly slice 1 onion. 
2. In a 12 inch non-stick pan, add oil to cover the bottom.  Add the sliced onion and cook covered on low heat.  Stir occasionally and allow to cook while you wash the zucchini.
3. Scrub 2-3 medium size zucchini.  Slice in half long ways, and then slice in ½ inch slices. After the onions have begun to get translucent, add the zucchini.  Sprinkle with salt, pepper and garlic powder.
4. Stir to coat with the oil.  Cover and continue to cook on low until zucchini are tender.

Peas and Onions

This was dad’s favorite way to serve peas.  When I was a kid, I hated this and refused to eat it.  Now I love it and it reminds me of dad.

1. Peel and thinly slice 1 onion. 
2. Put in a small pot with a little oil and cook and stir for 2 minutes.
3. Add one can of drained peas.  Add salt, pepper and more oil.  Stir and cover.
4. Continue to cook, stirring occasionally, making sure to scrape the bottom of the pot.
5. Continue to cook until onions are completely translucent and peas are very soft and have begun to make a greenish sauce.

Perfect Mashed Potatoes

I love home-made mashed potatoes.  I perfected this recipe when my daughters were little and they loved them so I made them often.  In the down-home recipe, they were always served in the pot, covered to keep warm.

1. Peel 4-5 potatoes and rinse well.   Cut evenly into chunks.
2. Place in a medium pot in cold water.  Put heat to medium.
3. Boil for about ten minutes, testing potatoes to see if they are fork tender.
4. When tender, drain well.  Return to pot.
5. On low heat, stir potatoes and mash with a wire potato press-masher. 
6. Add 2-3 tablespoons of margarine or butter and continue to mash.  Turn off heat.
7. Stir in a little milk until they are the desired consistency. Cover to keep warm until ready to serve.

Bashed Potatoes

My husband loved red potatoes and prefers them chunky.  One night I made these and jokingly called them “Bashed” potatoes, because in stead of mashing them, I stirred them well with a heavy spoon to keep the chunks.  He loved them and the name stuck.

1. Scrub 4-5 red potatoes.  Cut evenly into chunks.
2. Boil as for mash potatoes.
3. When tender, drain well.  Return to pot.
4. On low heat, stir potatoes and add 2-3 tablespoons of butter or margarine and only a splash of milk.  Turn off heat.
5. Continue to stir until a thick sauce almost develops from the potatoes, but they are still chunky and not smooth.  Salt and pepper to taste.

Italian Potato Salad

1. Boil potatoes as for mashed potatoes.
2. When tender, drain well and place in a medium bowl.
3. Add finely chopped onion, salt, pepper, basil and oil.
4. Stir well until blended but still chunky.
5. Serve warm or cold.

Baked Valveeta Mac and Cheese

I was looking for a home-made baked mac and cheese for a party and found this recipe on the internet. This one uses a whole 1 lb box of macaroni and is perfect to take to the outdoor barbecue as it still taste great as it slightly cools. Give yourself plenty of time to make it as the cheese sauce looks simple but takes a while. 

1. Melt 4 tablespoons (half a stick) of butter in a large saucepan on low heat. 
2. Add 4 tablespoons of flour, sifting onto the top of the melted butter. Stir on low heat until it forms a smooth golden paste.
3. Add 4 cups of whole milk as you stir. 
4. You will need 32 oz of original Velveeta cheese. Cut them into slices. As the milk heats, add the cheese, stir on low heat. It will take a while for the cheese to totally melt, but don't put the heat too high. Continue to stir, scraping the sides and bottom of the pot so it does not stick.
5. Meanwhile, cook 1 pound of large elbow macaroni to just al dente. Pasta will continue to cook in the oven so do not cook all the way. Just seven to eight minutes is plenty.
6. Once the cheese is totally melted and macaroni is cooked and drained, put the elbows in a 11x13 pan and pour the cheese sauce over it and stir until combined. 
7. Bake uncovered at 350 degrees for 20 minutes or more until the rest of the cheese sauce absorbs into the pasta.