Today's date: December 20, 2014



News
Top Stories
Sports
Ag Issues
Community News
Fulda 125th
Police/Courts
Editorial
Obituaries
Announcements
Notices
Columnists
Legals
Classroom
Weather
Search
Classifieds
Community News
COUNTRY COOKING

July 10, 2014

by Dorothy Bloemendaal
Dilly Bean Potato Salad l pound fresh green beans 1 cup chopped celery 4 pounds red potatoes 8 dill pickles, sliced l medium red onion, thinly sliced 2 tablespoons minced fresh and separated into rings dill l medium sweet onion thinly sliced 2 tablespoons minced fresh sliced and separated into rings parsley l cup celery, chopped 4 garlic cloves, minced Vinaigrette: 3/4 cup olive oil 2 tablespoons sugar 1/3 to 1/2 cup tarragon vinegar l teaspoon salt l envelope Italian salad l teaspoon pepper dressing mix Celery salt and seasoned salt to taste Place l inch of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside. Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. Cut into 1/4 inch slices; place in a large bowl. Add the onions, celery, pickle, dill, parsley and garlic. In a jar with a tight -fitting lid combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings. Tomato Basil Linguine l pound Brie or Camembert cheese, rind removed and cut into small pieces 4 large tomatoes, coarsely chopped l cup chopped fresh basil 1/2 cup olive oil 3 garlic cloves, minced 1/2 teaspoon salt 1/3 teaspoon white pepper l 1/2 pound uncooked linguine (spaghetti) Shredded Parmesan cheese In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1-1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately. Yield: 10 servings. Baked Beans 1/2 pound ground beef l large onion finely chopped 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup ketchup 1/2 cup barbecue sauce 2 tablespoons yellow mustard 2 tablespoons molasses 1/2 teaspoon chili powder 2 cans (13.7 oz. each) beans with tomato sauce 1/2 pound bacon strips, cooked and crumbled Preheat oven to 350. Cook beef and onion over medium heat in large skillet until no longer pink, crumble beef; drain well. Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add the beans and the cooked, crumbled bacon. Transfer to a greased 9 x 13 inch baking dish. Bake, covered, 45 minutes. Bake, uncovered, 10-15 minutes longer or until beans are heated through. 8 servings.


Click Here to Contact Us
©Fulda Free Press 2014