| Veggie Potato Salad - Thursday, May 23, 2013 |
6 large Potatoes
1 cup Italian Salad Dressing
8 hard boiled Eggs, sliced
1 bunch Green Onions, thinly sliced
3 stalks Celery, chopped
1 medium Green Pepper, chopped
2/3 cup peeled and chopped Cucumber
1 cup frozen Peas, thawed
1 cup Mayonnaise or Miracle Whip
2/3 cup Sour Cream
2 teaspoon Mustard
1 teaspoon Salt
1/4 teaspoon Pepper |
| Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat. Cover and cook 30 to 35 minutes or until tender. Drain, cool 15 to 20 minutes. Peel and dice potatoes in a Large bowl. Add salad dressing, gently toss to coat. Let stand on counter 30 minutes. Stir in eggs, onion, celery, green pepper, cucumber and peas. In a bowl combine the mayo, sour cream, mustard, salt and pepper. Add this to the potatoe mixture and toss to coat. Yields: 14 servings |
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| Honey Mustard Pork Chops - Thursday, May 23, 2013 |
1/4 cup Honey
3 Tablespoon Dijon or Regular Mustard
3 Tablesppoon Brown Sugar
6 Bone in Pork Chops
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| In a large plastic zip top baggie, combine the first 3 ingredients. Add the chops, seal and turn to coat. Chill 3 hours or overnight. Heat grill to medium high, place chops on grill. Use leftover marinade in bag to coat, but do not marinade the last 5 minutes of cooking. Meat is done when no longer pink. Serves 6 |
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| Luscious Lemon Salad - Thursday, May 16, 2013 |
(2) 3 oz. package Lemon Jello
2 cups boiling water
12 oz. Mountain Dew
1 cup mini Marshmallows
8 oz. can crushed Pineapple, well drained
22 oz. Lemon Pie filling
8 oz. Cool Whip, thawed |
| In a large bowl, dissolve gelatin in boiling water. Add Mountain Dew and stir well. Stir in marshmallows, pineapple and half of the pie filling. Pour into a 2 quart dish. Chill until set. In a bowl combine cool whip and remaining pie filling. Spread this evenly over the chilled gelatin mixture. 8 servings. |
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