Potatoe Salad

 boil your potatoes in salted water. i usually cook 5-6 eggs for a salad for 6-8 people. when potatoes are cooked mash with alittle butter add chopped onion and cut up your boiled eggs. mash all together. the secret ingredient is HELLMANS MAYO. Add a good amount to make it creamy. mash all together. sprinkle the top with paprika thats it.

Sour Cream Chicken

Sour Cream Chicken

1 Whole Chicken divided up

1 can Cream of Mushroom Soup

1 ½ cups Sour Cream

4 tbsp Lemon Juice

2 tbsp Dill seed (I use Dill)

2 cloves garlic or a dash of garlic salt

Paprika

Mix Soup, Sour Cream, Lemon Juice Dill and Garlic in a bowl.  Add chicken to a casserole dish and cover with mixture sprinkle with Paprika and cook at 400F for 1 hour.

SERVE WITH POTATOES.  JUST CUBE, BOIL AND SERVE.

Pasta with Roasted Summer Veggies

Ingredients:

1 Medium Eggplant (cut into 1/4 inch slices and lightly salted)

1 Zucchini, cut into 1/2 inch slices

2 Yellow Squash, cut into 1/2 inch slices

2 pints cherry tomatoes

2 red onions, cut into 1/2 inch slices

4 garlic cloves crushed

1/4 cup olive oil

Coarse Salt and pepper

8 oz small pasta

2 tblsp unsalted butter (or alternative of choice)

1/2 cup Parmesan cheese (freshly grated works best)

1 cup packed torn fresh basil leaves

Preheat Oven to 450 degrees. Divide squash, eggplant, zucchini, tomates, onions and garlic between 2 rimmed baking sheets. Drizzle with oil and season with salt and pepper; toss to coat and spread evenly. Roast without tossing for about 35mins until tender.

Meanwhile cook pasta according to directions. Drain and return to pot. Add roasted Veggies, butter, parmesan, and Basil to pot; toss gently together to combine and Enjoy!

Stroganoff

Stewing Meat
1/2 tsp salt
1/4 tsp ground pepper
1 tbsp olive oil
2 c beef broth
1/4 c chopped yellow onion
1 c white button mushroom
1 tsp chopped garlic
1 Can Cream of Mushroom Soup
1/4 Sour Cream
1 package Egg Noodles

Meat Seasoning (throw ingredients into a plastic bag and shake)
1 c flour
salt and pepper
galic powder
seasoning salt

Cook Egg Noodles.  Season meat and cook over medium heat. Add onions cook until soft. Add Mushrooms and garlic until the juices have been released (~2 min). Add soup and broth and stir.  Add sour cream at the end and let thicken for about 2 mins. Pour sauce over noodles and serve.

Sour Cream Chicken

1 whole chicken cut up
1 can cream of mushroom soup
1 1/2 cups sour cream
1 pkg onion soup mix
4 tbsp lemon juice
dash of garlic powder or salt
2 tbsp dill seed
paprika

Preheat oven to 350F. Combine all ingredients execpt paprika, place chicken in a casserole dish pour mixture over chicken, sprinkle with paprika and bake for 1 1/2 hours. Should be nicely browned. Serve with boiled or mashed potatoes.

CHICKEN CARBONARA

1 lb. spaghetti
4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley
Cook spaghetti in boiling water for 10 minutes. Meanwhile, in large
saucepan saute the bacon bits until golden. Drain off some drippings;
add butter, chicken strips and onion, and cook until chicken is tender.
Drain spaghetti and place into pan with chicken. Add cream, salt and
pepper, stir well over heat until just boiling. Add the cheese and egg
yolks. Turn off heat, stir well. Place on dish, top with chopped parsley;
serve immediately.
Serves 4.

Pork Loin

• The preparation is much easier than it is written, basically wrap the loin in prosciutto and sage, then bake.
• 
  
• 12 thin slices prosciutto (about 1/4 lb)
• 16 large fresh sage leaves
• 2 (1-lb) pork tenderloins
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil

Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.

Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.