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Saturday, April 22, 2017

Asparagus Allemande


Only had 1 can, so it's more sauce than asparagus, but you get the idea.
 
Asparagus Allemande

Got a couple of cans of asparagus you don’t know what to do with? Or maybe you picked up some fresh asparagus in the produce aisle. Here’s how to make a nice asparagus dish for potluck. This is pretty much cooked asparagus in something called an Allemande sauce. I toned it down a bit from the French version of an Allemande and made one spice substitution, but it’s close enough to call it an Allemande sauce.

Ingredients:

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tbsp George Washington chicken style broth powder
  • salt (to taste)
  • 1/8 tsp nutmeg
  • 1/8 tsp paprika
  • 2 cans asparagus
  • 1 tsp lemon juice
  • ¼ cup evaporated milk
  • ½ cup water

Directions:


  • Melt butter in large skillet
  • Stir in flower until it thickens
  • Add evaporated milk and all spices
  • Add water and lemon juice till sauce is the right consistency
  • Drain asparagus and add to sauce. If using fresh asparagus, boil if first till tender then add to Allemende sauce.
  • Heat till bubbling slightly.

Serving Suggestion:

Pour the mixture into a serving dish. Garnish with sprigs of parsley. Can be reheated on Sabbath before potluck. It’s a different take on asparagus but if you can get a couple of cans on sale, it’s a nice and unexpected addition to your potluck repertoire and won't break your budget.

 © 2017 by Tom King

Sheila’s Texas Style Potato Salad


All the potato salad that was left after a "light" lunch

Mama’s tater salad is epic and best of all – no mustard. I suppose you could add some, but you’d ruin it in my not-so-humble opinion as a noted gastronome.  This recipe serves a platoon of Marines and likely will be scraped clean at potluck.  It’s best made on Friday and served cold on Sabbath. It only improves the longer it sits in the fridge. It won’t spoil. It will be eaten within 2 days in most cases. Just don’t let the family get at it before potluck or you could be carrying an empty bowl to church.

Ingredients:

  • 4-6 well-scrubbed potatoes
  • 1 - 1½ cups Miracle Whip Salad Dressing
  • 1 – 1½ cups Hellman’s or Kraft Mayonnaise
  • 1 tablespoon pickle relish
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped Bell peppers
  • ½ teaspoon celery seed
  • Small jar of pimento
  • Salt, onion and garlic powder to taste
  • 2 small cans sliced olives
  • 6 hard-boiled and chilled eggs
  • Paprika

Directions:

  1. Boil eggs and chill
  2. Boil unpeeled potatoes till tender but slightly firm. Allow to cool.
  3. Peel and dice potatoes into half-inch cubes and place in serving bowl
  4. Peel boiled eggs and grate into serving bowl.
  5. Add mayo, salad dressing – adjust by adding more or less to taste
  6. Add relish, pimento, celery, peppers, onion, and black olives. (Reserve a few black olives to garnish finished salad).
  7. Stir in garlic and onion powder to taste. Go easy. You can’t back up.
  8. Sprinkle paprika and olive slices on top to garnish.
  9. You can add a few sprigs of fresh parsley to give the whole thing color.

Serving Suggestions:

Cover with plastic wrap and chill overnight in the refrigerator. Take to potluck, but get toward the front of the line. Either that or make two bowls and hide one till you get to the front of the line.  Just a suggestion.

 
© 2017 by Tom King

Tuesday, March 21, 2017

Pea Salad





Pea Salad


This is one of my favorite side dishes, especially with Barbecue Tender-bits and almost any other vegetarian main dish. Lots of good stuff in this and it is a nice flexible recipe to boot.  You can add all sorts of fun stuff to it.  Double it for

Ingredients

  • 1 can of LeSeur Peas or a package of frozen peas, partially thawed
  • 1/2 cup chopped celery
  • 1 or 2 hard-boiled eggs chopped
  • ¼ cup chopped onion (you can also use chopped green onions)
  • 1 ½  cup cheddar cheese cubed (you can also use Velveeta)
  • ½ cup Kraft mayonnaise
  • ½ cup Miracle Whip salad dressing
  • 3 tablespoons sweet pickle relish or 3 sweet gherkins choped
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon celery seed
  • ½ teaspoon paprika
  • 1 avocado cubed (optional)
  • ¼ cup sweet bell pepper – chopped (optional)
  • 2 firm Roma Tomatoes diced (optional)

Directions:

  1. Mix all the ingredients together in a large mixing bowl.
  2. That’s pretty much it.  Transfer it to a pretty serving bowl and you’re done. I like to sprinkle a little Paprika on top to give it color.
  3. Chill until served.

Note:  Works even better if you make it on Friday for Sabbath potluck. Just keep it in the fridge till you leave for church, then put it in the fridge there. It’s really good cold.

© 2017 by Tom King

Monday, March 6, 2017

Crock Pot Salsa Vege-Chicken

This is the cheesy version with sliced green onions.



To continue with our Crock Pot themed dishes, here's a simple salsa chicken without cheese or tortillas if you want to do it that way. Cheese and tortillas are strictly optional. Here's how it works:

Ingredients:
  • 1 large or 2 small cans of Worthington Fri-Chick, Loma Linda Fried Chik'n, or Morningstar Farm Vegetarian Chicken Patties. 
  • 1 cup salsa (homemade or store-bought) or Picante Sauce
  • 1 can petite diced canned tomatoes
  • 2 tbsp taco seasoning
  • 1 cup diced fine onions
  • 1/2 cup celery diced fine
  • 1/2 cup shredded carrots
  • Can of sweet corn drained (optional)
  • 3 tbsp sour cream (reduced fat is okay too)
  • 5 tortillas cut in quarters (optional)
  • 1 cup shredded cheese
Directions:
  1. Place vege-chicken in the bottom of the crock pot
  2. Sprinkle the taco seasoning over the vege-chicken and then layer the vegetables and optional tortilla quarters, and corn.
  3. Pour a half cup of water over the mixture, set it on low and cook for six to eight hours.
  4. During the last hour, cover with cheese to let it melt (optional)
  5. Dollop sour cream on the top to serve.
Serving Suggestions:

Makes about 8 servings or so. The recipe is easy to double. If you have a removable crock, all you have to do is cover it when you prepare it on Friday and carry crock and cooker to church for potluck. Plug the crockpot in before church and it should be nice and warm before church. Add the sour cream when you pull out the crock to serve your Crockpot Salsa Vege-Chicken.

© 2017 by Tom King


Saturday, January 21, 2017

Ranch Style Beans for Haystacks





If you’d like to make your own beans for haystacks instead of relying on those giant cans of Ranch-Style beans, here is a version of a Texas version of Ranch beans. I tried it out, made a few adjustments and today we gave it a try.  You can make huge amounts of beans with an army of crockpots and Dutch ovens or large pots. The recipe takes patience because of the need to slow cook the beans, but it’s a good dish to prepare on Friday for the Sabbath potluck.  If, like me you have massive stores of pinto beans, you can say, “I’ll bring the beans,” and not be taking the easy way out or feel guilty that you aren’t doing your part.

Ingredients:

  • Medium bag of Pinto Beans
  • 1 tsp Salt
  • 1 small can mild Rotel ® tomatoes and chiles
  • 1 small diced onion
  • 1 diced red, yellow, orange or green bell pepper
  • 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
  • 1 tsp brown sugar
  • 1 tsp apple cider vinegar
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ teaspoon oregano
  • 1 cup water
  • 3 oz imitation Bacon Bits
 Tools:
  • Crockpot
  • Large pot or Dutch oven or large cast iron skillet
  • Measuring cups and spoons
Directions:

  1. Soak beans overnight. Some add baking soda to the water. Be sure you have enough water because the beans soak up a lot of water.
  2. Next morning drain and rinse the beans and put into crockpot with salt.
  3. Cook on low for four hours
  4. In pot, Dutch oven, or cast-iron skillet add oil, onions and peppers and sauté at medium heat. Add imitation bacon-bits or Loma Linda ® Worthington® vege-burger or Morningstar Recipe Crumbles® and cook till softened or browned.
  5. Add can of diced tomatoes, heat and add warm water and all spices, sugar and vinegar.
  6. Depending on your taste you can do one of two things. You can puree the spice, vegeburger and vegetables mix or leave it as it is which will give you a little more texture to your sauce.
  7. When the pinto beans are done, drain and rinse them and add to the pot with the vegetable, tomato and burger sauce.
  8. Gently heat and simmer in the crockpot on low for an hour or two till the beans absorb all the flavors. Stir occasionally until the beans are as thick as you prefer.

Serving Suggestions:

If you have a crockpot that has a removable ceramic pot, simply lift it out with the beans when you are ready to carry them to church. I just take the whole crockpot so that I can plug it in to heat the beans during the service and it’s ready to go by lunchtime. It makes more room in the warming oven that way.

There are as many ways to prepare the beans for haystacks as there are things to put on haystacks. Check here for the haystack recipe, but remember. Both of these recipes are starting places. I’ve eaten haystacks with canned baked beans, refried beans and even black beans that some militant vegan thought would be a good idea. It wasn’t bad.

The thing is, it’s hard to go wrong with all that lettuce, tomato, cheese, salad dressing and corn chips or tortilla chips (depending on your religious belief visa-vie the whole Fritos-versus-tortilla-chips issue). I’ve seen it done with goat cheese, tofu, soy cheese and no cheese at all. I’m a cheddar kind of guy myself. That said, I didn’t balk when the guy brought a can of nacho cheese sauce to potluck for the haystacks. Haystacks, like Jesus, accept what you come with and are very forgiving.

Just sayin’

© 2017 by Tom King