Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Creamy Buttermilk Salad dressing

Photo by Taste of Home©

Ingredients:

  • 3/4 c. buttermilk
  • 2 c. (16 ounces) 2% cottage cheese
  • 1 envelope ranch salad dressing mix

Directions:

  1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
  2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk

 

 

 

Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

Mashed Cauliflower au Gratin Recipe

Yield: 12 Servings  (3/4 cup each)

Mashed Cauliflower au Gratin

Photo by Taste of Home©

Ingredients:

  • 2 large heads cauliflower, broken into florets
  • 1-1/2 cups shredded Parmesan cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 6 tablespoons butter, cubed
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon Montreal steak seasoning

TOPPING:

  • 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
  • 1/4 cup butter, melted

 

Directions:

  1. Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
  2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.

 

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutritional Facts
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.

 

Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79

Spicy Seasoning Mix

Yield: 8 tsp. of mix

Ingredients: 

  • 1 1/2 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 1/4 tsp. garlic powder
  • 1 Tbsp. basil, dried
  • 1 1/2 tsp. thyme, dried

Directions:   Mix all ingredients together.  Store in an airtight container.

 

Note: This seasoning mix can be used instead of salt in meat, poultry, fish or vegetable dishes.

Braided Bread – Very Rich Challah Bread Recipe

May 21st, 2014. Bread, Very Rich Challah Bread Recipe.

by Khozam Julia

Very Rich Challah Bread Recipe

Find more recipes on the Food Venture.com

“This day we would give about Very Rich Challah Bread Recipe for you, I guess this is an enchanting hairstyles model with wonderful inspiration so you will obtain a lot of new ideas for your hairstyles. You can also apply those ideas quickly by seeing these pictures, the details of each design can be used for your demand.

Challah bread recipe in this post is for decadent and very rich. It is the best challah that you perhaps will love. The ingredients I give to you today will help you to make 2 large loaves. This recipe is ready for about 2 1/2 hours.”

Ingredients:

  • 1/3 cup honey
  • 1 1/4 cups warm water
  • 2 1/4 teaspoons: active dry yeast
  • 1 1/2 teaspoons: salt
  • 2/3 cup olive oil
  • 2 eggs
  • 5 c. unbleached flour and add more if necessary
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon white sugar

Keep in mind that you can use 20 minutes for preparation and 30 minutes for cooking.

Directions:

  1. Use large mixing bowl to dissolve the honey in water and stir in yeast. Set it aside so the yeast is creamy on the top for about 15 minutes. Stir in 2/3 cup of olive oil, salt and also beaten eggs before adding 1 cup of flour at the time so the dough is not sticky.
  2. Place the dough to floured surface and until smooth yet elastic you have to knead and it will need10 minutes to do. Oil a bowl to place the dough in and turn it for few times to the oil. Let it rise so doubled in draft free place but warm enough for 90 minutes.
  3. Make loaves: punch the dough down and cut to equal size. Cut the first to 4 equal parts and set the second under the cloth to avoid drying out when you make the first loaf.
  4. Roll 4 dough pieces to braid the first 4-strand loaf in thin rope with the length 14 inches. Pinch the top for 4 ropes together. Make under-2 over-1 braid and take left-most ropes. Move to the right underneath the 2 ropes and move to left cross back over the strand directly to the left. It should be in far right strand and then move to left and cross for under the two strands. Move right to cross back through the strand and directly go to the right. Repeat doing the strands so it is braided together. Allow the braided loaves to rise in 1 hour.
  5. Preheat to oven for 350 degrees F and take parchment paper to line the baking sheets.
  6. Whisk together with milk to make glaze, add 2 tablespoons olive oil, sugar and egg white in bowl. Use glaze to brush the braided loaves. Spend 30 minutes to bake the loaves for challah bread recipe.

Homemade Easter Egg Dye Recipes

Real Simple© offers ways to dye Easter eggs safely and naturally.  Need a refresher on how to create a perfectly hard-boiled egg?  Click here.

How to Make Blue

Handmade Dyed Eggs

Photo by Real Simple©

Ingredients:

  • 1 pound frozen blueberries (about 3½ cups)
  • 2 cups water
  • 1 tablespoon lemon juice

Directions:

1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Yellow

Ingredients:

  • 2 tablespoons turmeric
  • 2 cups water
  • 1 tablespoon vinegar

 

Directions:
1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Orange

Ingredients:

  • 2 tablespoons paprika
  • 2 cups water
  • 1 tablespoon vinegar

 

Directions:
1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Pink

Ingredients:

  • 12 ounces frozen raspberries (about 3½ cups)
  • 2 cups water
  • 1 tablespoon lemon juice

Directions:
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Brown

Ingredients:

  • ¼ cup instant coffee granules
  • 2 cups boiling water
  • 1 tablespoon vinegar

Directions:
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.

 

How to Make Green

Directions:

  •  In a bowl or cup, mix one part blue liquid with one part yellow liquid.

 

 

Houston’s Famous Barbecue Sauce

Sam Houston

Sam Houston

Samuel “Sam” Houston was not only the man known for putting Texas on the map but evidentially a connoisseur of barbecue sauce.

This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications.

Ingredients
3 tblspoons cooking oil
¼ cup onion, grated
1 garlic clove, crushed
1 cup catsup
¼ cup Worcestershire sauce
¼ cup lemon juice
2 tblspoons white vinegar
1 teaspoon hot pepper sauce
¾ teaspoon salt
2 tblspoons sugar
2 teaspoons paprika
1 ½ teaspoons chili powder
1 tblspoon dry mustard
2 teaspoons water
Preparation
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in the Sam Houston Memorial Museum gift shop.)
Sam Houston's BBQ sauce

Get more details on the Homesick Texan’s website.            Photo by Lisa Fain.

 

 

 

 

 

Phyllis’ Mother’s Mac and Cheese Recipe from Taste of Home©

I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon

 

Yield: 4 servings.

Ingredients:

  • 2 cups elbow macaroni, cooked and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 teaspoon onion salt, optional
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons butter

Directions:

  1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter.
  2. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutritional Facts
1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g

Originally published as My Mother’s Mac and Cheese in Reminisce May/June 1993, p51