Scratch Potato Salad

I LOVE THIS POTATO SALAD. So does my husband, my father-in-law, my dad, my brothers, my brothers-in-law, and everyone who tries it. I think. I'm pretty sure. Make it. Share it. You will be loved.

Scrub 10 lg. potatoes and dice into 1/2-1" pieces. Place in pot. Cover with water and bring to low boil until tender. Do not overcook. Allow to cool.
Boil 10-12 eggs; cool. Peel out of shells.

Remove yolks from eggs. Place yolks in food processor.
Chop egg whites.

In large mixing bowl place:

chopped egg whites
1/2 onion, chopped
6 stalks celery, chopped
3 dill pickles, chopped (may use more or less depending on your liking)
1 can black olives, drained and coarsely chopped

To yolks in food processor add:
1/2 c. real sour cream
1/4 c. cider vinegar OR
juice of 2 lemons
1/4 c. sugar
2 T. mustard
1+ tsp. salt (taste)
pepper

Blend in processor until smooth.

Add cooled potatoes to mixing bowl. Pour dressing over top. Mix gently and thoroughly.

*if making ahead of time, mix in half of dressing to potato mixture, then add other half just before serving.

Homemade Breakfast Sausage

1 lb. ground pork, minimally processed and additive free
1 tsp. sugar OR
1 1/2 T. real maple syrup, OR PANCAKE SYRUP
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
1/8 tsp. sage
dash paprika

Mix well with spoon or hands and form into patties and fry, or brown and crumble.

Homemade Italian Pork Sausage

1 lb. ground pork, minimally processed, no additives (Tyson, Albertson's)
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. garlic
big pinch basil, oregano, fennel seeds, paprika
Mix with spoon or hands.

Brown and crumble (for Zuppa Toscana or pasta sauce), or use in meatball recipe, or form into patties and fry.

Zuppa Toscana

This is my version of Olive Garden's best soup (in my humble opinion). I'm making it today for Recipe Club. The theme is Italian. Lucky ladies...

1 32 oz. box Pacific Organic Chicken Broth
4 c. water
2 cloves garlic, minced
3 c. finely diced potatoes
2 green onions, finely chopped
1/2 red bell pepper, finely diced
1-2 c. browned, crumbled italian pork sausage
1 c. cream and /or whole milk
2 T. flour
1 T. salt
1/2 tsp sugar
1/8 tsp. pepper
1-2 c. dark, leafy green (I've used kale and bok choy)

Bring broths, water, and garlic to simmer in large soup pot over HI heat. Add potatoes and green onions. Let simmer for 5 minutes. Add red pepper and sausage. Simmer until potatoes are fork tender. Turn down heat. In a jar or cup with a lid, shake cream and flour until smooth (not too much or cream will turn to butter) or whisk. Swirl into soup and allow to thicken slightly. Season with salt, sugar, and pepper. Slice washed greens crosswise in 1/4" strips. Lay on top of soup and allow to wilt slightly.
Serve with Parmesan cheese and crusty bread.

Bacon Maui

I made these up from the Bacon Wrapped Jalapeno Thingies recipe. The nice thing is you aren't dealing with jalapenos, so no gloves, goggles, etc. (although that is totally worth it). These are SCRUMPTIOUS. And pretty, too. They went so fast, I didn't stop to take a picture. I was eating. There will be a next time. OH yes.

1 red pepper
12 chunks pineapple (drained if canned)
6 slices bacon, cut in half
cream cheese
toothpicks

Heat oven to 375.
Line cookie sheet with foil or parchment.
Remove top and seeds of pepper. Slice pepper vertically into quarters. Cut each quarter slice crosswise into thirds, so you have 12 pieces of pepper.
Spread each piece with a smear of cream cheese, then top with pineapple.
Wrap each with 1 piece of bacon and secure with toothpick.
Place on cookie sheet and place in oven for 20-25 mins, until bacon is crisp.

Serve!

Apple Custard Pie

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.

Cranberry Orange Bread

This is Betty Crocker, tried and true. My addition was the sugar top, which makes a lovely glaze as the bread bakes. I have quadrupled this for Christmas luncheons, baked half the night before and refrigerated the other half and baked it in the morning. Mostly because I only have two loaf pans, but it is a great time and energy saver if you are baking for a crowd, and still turns out beautifully and yummily. YUMMILY.

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 T. orange zest (grated orange peel)
3/4 c. orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/4 c. pecans, chopped
granulated sugar

Heat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda. Cut in butter until crumbly. Stir in orange zest, juice, and egg until just moistened. Fold in cranberries and nuts.
Spread mixture gently in pan. Sprinkle liberally with sugar.
Bake until toothpick inserted in center comes out clean, 55-65 minutes. Cool and loosen from sides of pan. Remove and cool completely before slicing.

Sausage Stuffing

This is by far my most requested Thanksgiving recipe. The smell of the bread alone is reason enough to go the extra mile and make it from scratch. If you are not an "herby" person, you can half the amount of thyme and sage. The sausage just makes it special. Nobody passes this stuffing up. EVER.

Homemade stuffing bread (1 loaf makes one 9x13 casserole):

1 c. warm water
3 c. flour
1 T. sugar
1/2 T. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. onion powder
1/4 tsp black pepper
2 1/4 tsp. (or 1 package) instant dry yeast
2 T. butter, cut into 4 pieces

I use my bread machine, and add these ingredients in order. If you don't have a bread machine, mix ingredients in a mixer, knead, and place in greased bowl. Cover lightly and let rise until double. Punch down, knead, and shape into loaf. Place in greased bread pan and let rise again until double. Bake at 375, 35-40 minutes. Allow to cool, wrap, refrigerate or freeze.

Stuffing:
1 1/2 c. chopped celery
3/4 c. chopped green onions (yellow onions work, too)
3/4 c. butter
1/2 tsp. salt
1 loaf stuffing bread, cut into cubes (easiest when cold)
1 lb. MSG-free chicken sausage (Adelle's Chicken Apple, Isierno's Chicken Breakfast sausage are great)
1 c. chicken or turkey broth

If using breakfast-type sausage, cook and brown. Cut into small pieces. If using cured links (like Adelle's), simply dice into small pieces.

In skillet, cook and stir celery and onion in butter until tender, not wilted. Remove from heat. Place bread and sausage in a large mixing bowl. Gently mix in celery mixture.

Butter 9x13 baking dish. Add stuffing mixture. Evenly pour chicken or turkey broth over all. Cover with foil and bake at 350 for 30 minutes.

*If you wish to use regular bread, just stir thyme, sage, onion powder, and pepper into celery mixture and toss with cubed bread.