Cold Potato Salad

6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed

* Potatoes should be peeled and quartered.

In medium saucepan cook potatoes in
boiling salted water until
tender. Drain, reserving 3/4 cup of potato water.

Dice potatoes. Add oil and minced onion;
toss gently.
In small saucepan bring the 3/4 cup
potato water to a boil;
pour over potatoes and onion.
Keep at room temperature for 2 to 3 hours.

Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.
Serve at room temperature.

Beef and Veggie Kebabs Over Fettuccine

1 1/2 pounds beef top sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package Fettuccine
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large mushrooms, cleaned and halved
1 large green bell pepper,
seeded and cut into 2-inch squares
4 (12-inch) bamboo skewers

An almost one-dish meal, these marinated kebabs
are tender and juicy
and served on a bed of lightly buttered fettuccine.

1. Preheat grill to medium-high heat.

2. Place beef into a resealable plastic bag with
Caesar saladdressing; seal and refrigerate for 30 minutes.

3. Prepare fettuccine according to package instructions.
Drain andtoss with butter, salt and pepper to taste; hold warm.

4. While pasta cooks, remove beef from bag and discard marinade.

Alternate with vegetables on skewers.
Place kebabs on grill andcook until
beef reaches desired doneness,
about 4 minutes perside for medium.

5. Divide cooked pasta equally among 4 plates
and top with onekebab per person.
Serve immediately. Makes 4 servings.

CROCK POT 16 BEAN SOUP

1 package 16 Bean Soup 3 bay leaves 1 tablespoon crushed oregano 2 cans no-fat chicken stock Additional water to cover 3 stalks celery chopped 3 carrots diced 1 large onion chopped 3 cloves garlic sliced 1 pound turkey Italian sausage sliced 2 cans stewed (or diced) tomatoes Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

I have been under the weather..

 

 

I am better now so lets get started :)

 

Mz. Bizkit