Home Style Potatoes

Oatmeal Raisins Cookies

Oatmeal Raisins Cookies

1/2 cup (1 stick) plus 6 tablespoons, softened
3/4 cup of firmly packaged brown sugar
1/2 cup of sugar
2 eggs
   1 Teaspoon Vanilla
1 1/2 gluten free flour blend
1 teaspoon of ground cinnamon
3 cup of quick or old fashion oats
1 cup raisins*

1. In a large bowl, beat butter and both sugars until creamy.
2. Add eggs and vanilla, beat well
3. Combine flour, baking soda, cinnamon and then add to the wet mixture
4. Add oats and raisins. mix well
5. Drop rounded tablespoon of dough onto ungreased baking sheet.
6. Bake 350 defrees for 8 to 10 minutes or until lightly golden brown. Cool 1 minute on cookie sheet: remove to wire rack
7. Cool completely and store in airtight container

* Could substitute dried cranberries or use mixture

Banana Cupcakes w/ PB Frosting

Banana Cupcakes

1 1/2 cup with an extra tablespoon of gulten free flour blend
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 very ripe bananas, peeled
1/2 cup of cashew cream
1 1/2 teaspoons gluten free vanilla extract
3/4 cup sugar
1/2 cup of unsalted butter, room temperature
1 large egg
1 large egg yolk

mash bananas with a fork. Mix in cashew cream and vanilla to the bananas.
In a separate bowl, beat sugar and butter. Add egg and egg yolk and beat until well blended. Mix in bananas mixture
add the dry ingredients to the wet ingredients until incorporated
Divide batter among 12 cup muffin pan lined

Sweet & Sour Vegetable Salad

Sweet & Sour Vegetable Salad
Prep: 25 Minutes

2 cups of sugar
1 1/2 cups of cider vinegar
1 cup of olive oil
2 tablespoons of salt
2 tablespoons of pepper
2 cans (15 1/4 oz each) small peas drained
1 can (11 oz) of shoepeg corn, drained
1 can (16 oz) of kidney beans,drained
1 can of (15 1/4 oz) Lima beans, drained
1 can of (14 1/2 oz) cut green beans, drained
1 can of (14 oz) water packed artichokes hearts, drained and halved
3 jars (4 1/2 oz each) sliced mushrooms, drained
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 jar (7 oz) diced pimentos, drained

For the dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat: cool. In a large bowl, combine the remaining ingredients
Drizzle with dressing and toss to coat. Cover and chill for 8 hours.
Serve with a slotted spoon
Yield: 24 servings

Seasoned Turkey Burgers

Seasoned Turkey Burgers

2 eggs, beaten
1 medium onion, finely chopped
3 teaspoon of dried basil
1 teaspoon of dried oregano
2 garlic cloves, mined
1/2 teaspoon of salt
1/4 teaspoon of pepper
3 lbs of ground turkey, (dark turkey meat)
8 slices of smoked cheddar goat cheese
8 gluten free rolls, split
Lettuce Leaves

In a bowl, combine first seven ingredients
Crumble turkey over mixture: mix well, Shape into 8 patties
Grill, uncovered, over medium hot heat for 5-7 minutes on each side or until juices run clear
Top each patty with cheese, grill 1 minute longer or until cheese is melted
Grill or toast rolls
Top with lettuce and burgers

Summer Garden Potato Salad

Summer Garden Potato Salad

2 lbs unpeeled red potatoes
3/4 cup olive oil
1/4 cup finely chopped red onions
4 ears of fresh corn
1/4 cup of finely chopped chives
1/2 teaspoon or less of chopped rosemary
2 teaspoon coarse salt
1/2 teaspoon of freshly ground black pepper
1/4 cup high quality apple cider vinegar
3 large ripe tomatoes

Boil potatoes whole until tender. Remove potatoes to a cutting board and save the water.
Heat olive oil in a skillet , add onion and cook over medium-low heat to tenderize, 1 to 2 minutes. Remove form heat and keep warm
Bring the potato water back to a boil, add the corn and boil until just tender
2 to 4 minutes. Transfer corn to the cutting board. Again, don't drain the water.
Chop the potatoes into 1/2 inch dice and put them in a large salad bowl. Sprinkle with herbs, salt, pepper, cider vinegar, warm onion and oil. Toss gently.
Cut kernels from the corn cobs and fold into potatoes. Refrigerate salad at least one hour. Return potato / corn water to a boil and blanch the tomatoes for 30 seconds, cool, peel and cut into 1/2 inch pieces. Toss gently with potato salad and serve