Easy and Thrifty Cucumber Salad Recipe

Recipes, Salads, Cole Slaw and More, Thrifty Budget Frugal Recipes No Responses »
May 242008

This super easy cucumber salad recipe is very good and seasonally budget friendly. The dressing is made from things most cooks keep on hand.

1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups cucumbers, sliced

Wash the cucumbers and treat the skin the way you like best. You can remove the peel completely. Or take a decorative approach by removing long lengths of the peel with a sharp knife or vegetable peeler. Or drag the tines of a fork the length of the cucumber. When sliced, these treatments will render different effects.

In a bowl that will accommodate all of the cucumbers, whisk together the mayonnaise, sugar, vinegar and salt. Add the cucumbers and stir to coat.

Cover and refrigerate for 2 hours.

Alternately, you can create the components of this salad a day ahead. Whisk the dressing ingredients together in a bowl and seal tightly. Slice the cucumbers and place in a separate lidded container. Cover the top of the cucumbers with a damp paper towel; cover tightly. Store dressing and cucumbers in the refrigerator. Two hours before serving combine dressing and cucumbers; cover and return to the refrigerator and allow to marinate.

Note: this salad should be eaten within 24 hours. If kept longer, the cucumbers become soft and loose the wonderful contrast between the cucumbers and dressing.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 6:00 am

Berries and Rice Pudding Patriotic Parfaits Dessert Recipe

Recipes, Sweet Treats and Desserts, Cakes and Desserts No Responses »
May 232008

Blueberries, raspberries and rice pudding create a fresh, delicious dessert. The visual impact is perfect for your patriotic picnic or barbeque. Use fresh or frozen berries with the same great results.

2 cups cooked rice
1 cup milk
1 cup whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Whipped cream, optional garnish

Add the rice, milk, cream and sugar to a saucepan. Stirring frequently, simmer over low heat for 20 minutes. Remove from heat. Temper the egg yolks by stirring a small amount of the rice into the egg yolks, you want to warm the yolks without cooking them. Add the tempered yolks to the rice. Increase the heat and bring to a boil, stirring constantly. Cook for 2 minutes.

Remove the cooked rice pudding from heat; stir in the butter and vanilla. Allow to cool.

You’ll want 5 parfait glasses or a pretty, tall clear glass serving bowl.

Spoon half of the blueberries into the bottom of your glasses or bowl. Top with half of the pudding mixture. Top the pudding mixture with half of the raspberries. Repeat the layers. Top with whipped cream and a few berries if desired.

Yield: 5 servings.

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Posted by Mrs. Magic at 11:59 am

Kentucky Bourbon and Maple Barbeque Sauce Recipe

Recipes, Sauces, Dressings and Condiments No Responses »
May 222008

This flavor loaded bourbon, maple and molasses sauce is a wonderful compliment to your bbq spread. This sauce tastes better the following day and keeps well in the refrigerator for approximately 2 weeks.

1/4 cup butter
1/4 cup oil
2 medium sweet onions
3/4 cup bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1 – 2 oranges for 1/2 cup juice
1/2 cup pure maple syrup
1/3 cup dark molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper, freshly cracked and ground
1/2 teaspoon salt

Peel and grate the onions. Squeeze the oranges for 1/2 cup of juice. Gather the remaining ingredients, along with appropriate measuring utensils.

Melt the butter in a saucepan over medium heat, add the oil. When the oil gets pretty hot, add the onions and sauté for 3 – 5 minutes, until they begin to caramelize and brown a bit.

Add the remaining ingredients and whisk to blend well. Reduce the heat to low and simmer for 45 – 60 minutes, until the sauce thickens.

Alternately, you can sauté the onions and transfer to a pan that you can place in your smoker. Add the remaining ingredients, whisk to blend well. Place in your smoker and cook for 3 – 6 hours. The authentic smoky flavor is fabulous!

Serve this sauce warm at the table or ‘on the side.’

Yield: approximately 3 cups.

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Posted by Mrs. Magic at 6:00 am

Mexican Style Corn Salad Recipe

Recipes, Side Dishes and Vegetables No Responses »
May 212008

Perfect for picnics and barbecues, this salad is as pretty as it is delicious. The lively peppers, fresh tomato and sweet corn are perfectly complimented by the freshly made dressing.

Dressing:
1/4 cup olive oil
2 tablespoons wine vinegar
1 teaspoon water
2 basil leaves, chopped
2 teaspoons grated onion
2 teaspoons parsley, finely chopped
Pinch of salt
Pinch of thyme
Pinch of marjoram

Salad:
4 – 6 ears of fresh corn
1/2 cup green pepper, diced
1/4 cup pimento, diced
1 cup fresh tomatoes, diced
1 teaspoon salt
Lettuce
Onion rings, red onion or sweet onion

Make the dressing:
Place the oil, vinegar and water in a bowl and beat with a whisk until emulsified. Add the remaining ingredients and whisk until well blended.

Prepare the corn:
Boiling method: husk the corn and place in a pot of boiling water. Cook for 6 – 8 minutes. Remove from the boiling water and rinse with cold water to cool down quickly.

Grilling method: husk and lightly oil the corn cobs. Place the cobs over very hot coals and cook for 6 – 10 minutes, until tender crisp.

Cut the kernels off the cobs.

Prepare the salad:
Add 2 cups of freshly cut corn kernels to the diced pepper, pimento, tomatoes and toss to blend. Do not add the salt until just before serving; the salt will cause the vegetables to “weep”, changing the flavor and texture.

Just, before serving line a bowl with lettuce. Add the salt and dressing to the corn mixture; toss lightly to distribute evenly. Place the corn mixture on top of the lettuce and garnish with onion rings.

Yield: 6 servings

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Posted by Mrs. Magic at 7:30 am

Grilled Steak on a Stick BBQ Recipe

Meats: Beef, Recipes No Responses »
May 172008

Skewered steak on a stick is a quick and easy approach to grilling. This delicious recipe can be prepared ahead so you can spend more time with your family and friends. Plus, everyone can have just the right amount of food perfectly cooked to please their palate.

1-1/2 pounds top sirloin steak
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons red wine vinegar
1 clove garlic
1/4 teaspoon pepper, freshly cracked and ground
1/2 teaspoon ground ginger

Trim the fat from the steak and cut across the grain into 1/4-inch thick by 4 inch long slices. Peel and mince the garlic.

Add the garlic and remaining ingredients to a bowl large enough to accommodate the meat; whisk to blend thoroughly. Add the trimmed and cut meat and turn to distribute the marinade throughout the meat. Cover and refrigerate for 1 – 2 hours, turning at 1/2 hour intervals to redistribute the marinade.

If you’re using bamboo skewers, prepare them by soaking in warm water for 10 – 20 minutes prior to adding the meat. Remove the meat from the marinade and drain briefly. Weave the meat onto skewers; draw the ends outward so that the meat lies flat.

You’ll want your grill hot and the lightly oiled rack 4 – 6 inches above the heat source. Place the skewered steak on the prepared grill to cook. Turn frequently and baste with marinade until the steak is cooked to your preference. Medium should take 6 – 8 minutes.

Yield: 6 servings.

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Posted by Mrs. Magic at 6:00 am
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