Corn, Avocado and Tomato Salad

2 C. cooked fresh or frozen corn
1 avocado, diced
1 pint cherry tomatoes, halved
1/2 c. finely diced onion

Dressing:

2 T. olive oil
1 T. lime juice
1/2 tsp. grated lime zest
1/4 C. chopped cilantro or parsley or combo
1/4 tsp sea salt
1/8 tsp. black pepper

Whisk together dressing and pour over mixed veggies. Toss gently to mix. I love this salad.

Recently we had a discussion on what pan to bake your meatloaf in. In our family it was always a covered pan. I found this recipe from Taste of Home and it is just like how we would make and bake ours.

Pot Roast Meat Loaf

6-8 ServingsPrep: 15 min. Bake: 1-1/2 hours
Ingredients

1 can (5 ounces) evaporated milk
1/4 cup ketchup
1/2 cup crushed saltines
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
4 small onions, quartered
4 small potatoes, peeled and quartered
4 medium carrots, quartered
1 large green pepper, cut into strips
2 tablespoons minced fresh parsley

Directions

In a large bowl, combine milk, ketchup, cracker crumbs,
Worcestershire sauce, salt and pepper. Add ground beef. Shape meat
mixture into an 8-in. x 4-in. oval; place in a 13-in. x 9-in. baking
dish. Place the onions, potatoes, carrots and green pepper around
the loaf.
Cover and bake at 350ð for 1-1/4 hours. Uncover; bake 15 minutes
longer or until a meat thermometer inserted into the meat loaf reads
160ð. Garnish vegetables with parsley. Yield: 6-8 servings.

Sue

Two of my favorite bbq sauces:

White bbq sauce
1 c mayo
1/2 vinegar
1 Tbl lemon juice
1 1/2 TABLESPOONS pepper
1/2 tsp salt
1/4 tsp cayenne pepper

Put all together in a jar and shake until blended. Store in refrigerator.

I use it lots with pulled pork and serve it on the side.

It is tangy, but we love it.

This is my South Alabama former MIL's recipe and I used to make this all the time.

Grandma Smith's bbq sauce

1 garlic clove minced
1 small chopped onion
1/4 cup salad oil

Saute the above until onions are transparent

ADD
2 tsp sugar
1 tsp dry mustard
1 TBL prepared mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp tobasco sauce
1 Tbl worcestershire
2/4 cup ketchup
1/3 cup vinegar
1/2 lemon sliced

Bring to boil, reduce to simmer for at least 30 minutes

Baste with this the last 15 minutes of cooking.
Remove the lemon and serve on the side with the meat

This is super easy and my crew just loves it!

Mexican-Style Green Chile Chicken Casserole

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic ( or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained ( can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas ( you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken ( or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided ( or to taste)

Set oven to 350 degrees.

Grease a 13 x 9-inch baking dish.

In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over
medium heat; add in chopped onion, garlic and jalapeno pepper, saute
for about 3-4 minutes.
Add in the chicken broth, green chiles, cumin and chicken soup, season
with salt and pepper; bring to a boil and simmer for about 3 minutes or
until heated through and combined; remove from heat.
Spread about 1 cup of the soup mixture into the bottom of the prepared
baking dish.
Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup
chicken, then about 1/2 cup shredded cheese (or to taste).
Repeat the layers (ENDING with the cheese).
Spread the remaining soup mixture over the cheese.
Bake uncovered for about 25 minutes or until hot and bubbly.

Servings: 8

I made a note by this recipe that says it jut may be the best soup ever. It makes a whole lot!

Spinach Tomato Orzo Soup (The Family Kitchen)

Olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 lb. spinach, fresh of frozen, defrosted
1 -15 oz. can iced Italian tomatoes with oregano and basil
1 lb. pkg. orzo pasta
2 qts. chicken or vegetable stock (8 c.)
2 qts. water (8 c.)

Preheat a large soup pot. Drizzle with olive oil. Add onions and sauté until tender. Add garlic and sauté for 2-3 minutes. add tomatoes, spinach, stock and water. Bring to a boil and reduce heat to medium. Add orzo and cook 12-15 minutes longer.

Most requested dish at our house...found it on the internet.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper
2 cups of your favorite barbecue sauce (we like Sweet Baby Ray)

Directions:

1 Preheat oven to 300 degrees f.

2 Peel off tough membrane that covers the bony side of the ribs.

3 Mix together the sugar and spices to make the rub.

4 Apply rub to ribs on all sides.

5 Lay ribs on two layers of foil, shiny side out and meaty side down.

6 Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

7 Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

8 Remove from oven.

9 Heat broiler.

10 Cut ribs into serving sized portions of 2 or 3 ribs.

11 Arrange on broiler pan, bony side up.

12 Brush on sauce.

13 Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

14 Turn ribs over.

15 Repeat on other side.

16 Alternately, you can grill the ribs on your grill to cook on the sauce.

I made noodle and cottage cheese casserole once and it was pretty good, but then I changed 3 ingredients and made up my own, which I like much better. Here's my version:

Noodle and Cottage Cheese Casserole

8 oz. narrow noodles
1 c. cottage cheese
6 oz. cream cheese
1 c. sour cream
1/3 c. fresh parsley, chopped
1/4 tsp. salt
1/4 tsp. pepper
2/4 tsp. hot sauce
2 large cloves of garlic, pressed
1/2 c. parmesan cheese
Butter

Cook noodles until tender but not soft. Drain and keep warm. Mash or blend cottage cheese, cream cheese and sour cream. Add parsley. Mix with noodles. Add salt and pepper. With a fork, lightly mix in garlic and hot sauce. Place in a well-greased 2 qt. baking dish. Dot with butter. Sprinkle the top with Parmesan. Bake in pre-heated 350 degree oven for 30 minutes.

Have you ever made colcannon? It's an Irish dish and very tasty if you like cabbage. Some people add green onion and bacon, but I like it just like this.

St. Patrick's day is coming up and I think a leftover corned beef shepherd's pie with colcannon on top would be tasty.

Colcannon

2 lbs. potatoes
c. thinly shredded cabbage
1/2 c. heavy cream
3 Tbsp. butter
Salt and pepper to taste

Peel and dice potatoes into 1" cubes. Cover with water and cook over medium to high heat. Simmer about 15 minutes or until tender. During the last five minutes, add the cabbage so it will cook. Drain the vegetables and place back in the pot. Add heavy cream and butter; mash potatoes and cabbage together. Season with salt and pepper. Serve with corned beef or smoked sausage.

BRUSSELS SPROUTS AU GRATIN(NatalieâÂÂs Daily Crave)
1 lb Brussels sprout
1 cup heavy cream
1 Tbsp horseradish
1 cup freshly grated parmesan cheese, divided into two 1/2 cups
kosher salt and pepper
ý cup breadcrumbs
2 Tbsp butter, melted

Preheat oven to 375 degrees. Trim the ends off the Brussels sprouts, if needed, and cut them in half. Bring a large pot of water to a boil and blanch the Brussels sprouts until soft, yet still have a slight bite, approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water.

Chop the Brussels sprouts roughly and transfer to a buttered 8ÃÂ8 baking dish (or two-quart baking dish). In a small bowl combine the heavy cream, horseradish, 1/2 cup parmesan, salt and pepper to taste. Pour cream mixture evenly over the Brussels sprouts.

In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 15-20 minutes, or until the topping browns and cream is thick and bubbly. Serves 4-6.

This recipe is so easy and looks so good! I'm planning on making it in the next few days.

Pork Medallions with Raspberry Balsamic (Taste of Home)

1 pork tenderloin, cut into 1" slices
1 tsp garlic powder
1 tsp olive oil
1/2 cup seedless raspberry jam
2 tbsp balsamic vinegar
2 tsp dijon mustard

Flatten pork slices to 1/2" thickness, and sprinkle with garlic powder. Cook in a large skillet over medium heat until no longer pink inside; 3-5 minutes on each side.

Remove and keep warm. Add the jam, vinegar and mustard to the pan and cook until thickened.

I like this recipe because it has plenty of topping. I haven't tried it yet but I bet the house smells wonderful while it's baking.

CINNAMON BUN CAKE (Cooking Up North)

3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

This recipe makes the best sugar cookies if you like lemons:

Lemon Sugar Cookies

2 C sugar
1 C butter, softened
1 T grated lemon peel
1/4 C lemon juice
1 t vanilla
2 eggs
3 1/4 C all purpose flour
1 t salt
1 t baking soda
1 t cream of tartar
Additional sugar

Preheat oven to 325F. Lightly grease cookie sheets. In a large bowl combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on cookie sheets. Bake 15-20 minutes until lightly brown. Makes 4-5 dozen.

SWEET POTATO BISCUITS (Sea Island Seasons)

1 cup all purpose flour

3 tsp. baking powder

4 Tb. shortening

1 cup cooked and mashed sweet potatoes, cooled

1/2 to 3/4 cup milk

Sift together dry ingredients. Add potatoes and milk ; the dough should be stiff enough to roll but not dry. On a lightly floured surface, roll to 1/2 inch thickness and cut with biscuit cutter.

(A treat with homemade honey butter, honey cinnamon butter, or honey butter with orange zest. My recommendation.)

AVOCADO AND YOGURT SALAD DRESSING

1 very ripe avocado, peeled, pitted and cut into chunks

1 cup unflavored yogurt

1/3 cup diced green pepper

1/3 cup diced onion

1/4 cup mayo

1 tsp. dill, snipped finely

1/2 tsp. fresh lemon juice

1/4 tsp. sugar

1/4 tsp. fresh garlic, minced

Salt and white pepper to taste

Blend the first four ingredients for about twenty seconds, Add everything but the S&P and blend until smooth. Add the final seasonings after you've sampled the finished product.

This is a very nice dressing for any crispy green salad and also makes a super dip for veggies. I love it with raw zucchini, broccoli, cukes, and others

Rhizo, thanks for the avocado dressing! I often buy the 5 avocados in a bag for a good price, then don't know what to do with them all!

I don't believe I've shared this recipe before. If I did, here it is again. I prepared Hawaiian Pork in a crockpot and because not everyone likes cabbage (read that as my son) cooked in with the pork the way it is in Hawaii I came up with the idea of cooking the cabbage as below:.

Fried Cabbage with Onions

Created this for our Smokey Mountains vacation. We used the small cabbage and Shane cut up cabbage into square small pieces and did onion the same. It was delicious and everyone who ate it raved about it. WalnutCreek@gardenweb

Melt about 2 T butter in skillet
Add 1 bag coleslaw cabbage or 1 small cabbage shredded and 1 large sliced onion
Sprinkle 1 T soy sauce over all

Sautee until cabbage and onion are done, while stirring frequently.

Haven't made these yet but every time I see a picture of them on Pinterest, I want one!

Glazed Donut Muffins (Sweet Pea's Kitchen)

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectionersâ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectionersâ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Jasdip, here are a couple more avocado recipes.

Avocado Salsa (The Nosh)

Toss together gently:

1 avocado, chopped
1-2 Tbsp. fresh lime juice
3-4 Tbsp. Vidalia onion, diced
1 Roma tomato, chopped (scoop out the flesh or your salsa will be soupy)
1/2 jalapeno pepper, minced fine
2 Tbsp. minced cilantro
Freshly ground black pepper
Salt to taste

Raven's Avocado Dressing

1 large avocado peeled and mashed
1/2 c. sour cream
1/4 c. milk
1/4 c. mayo
1 Tbsp. lemon juice
1/8 tsp. garlic salt (up to 1/4 tsp.)
2-3 drops of hot sauce

Mix together and refrigerate several hours to blend flavors.

This is definitely on my "try" list when I can eat again!

Salmon Stuffed Portabellas (Fake Food Free)

1 can salmon, drained
1/2 c. panko bread crumbs
1 egg, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 tsp. dried parsley (fresh would be better)
2 green onions, sliced, greens and some of the white
2 Tbsp. freshly grated Parmesan cheese plus extra for sprinkling
4 portabella mushroom caps, stems and gills removed
Olive oil

Preheat oven to 400 degrees. In a bowl combine salmon, bread crumbs, egg, seasonings, onions and 2 Tbsp. cheese. Mix well until combined. Place mushroom caps in a baking dish that has been coated with olive oil. Rub more olive oil on the mushrooms, coating them well. Turn the caps top down (the smooth side).

Divide the salmon mixture into four equal parts. Form into a loose ball and mound inside the cap. Sprinkle with parmesan and bake for 25-35 minutes or until the mushrooms are tender and cheese has browned a little. Serve warm.
Note: An easy way to remove the gills is to scrape them out with a teaspoon.

Thanks Patti, I do make Raven's avocado dressing and it's delicious!!

Walnutcreek, we love sauteed cabbage, carrots and onions!! It's a great way to use up older cabbage and carrots. And I always have those 3 things in the frig.

I will have to add some carrots the next time we have this cabbage, Jasdip. We all do love carrots, so might even entice my son to try it. Thanks for the idea.