Summertime or Anytime Fruit Salad

This yummy and refreshing salad goes well with a breakfast or brunch. It is also a big hit at pot lucks! Most of the preparation is done the day before serving.

PINEAPPLE CREAM CHEESE DRESSING

- 1/3 c sugar

- 4 tsp cornstarch

- 1/4 tsp salt

- 1 c pineapple juice

- 1/4 c orange juice

- 2 Tbsp lemon juice

- 2 eggs, lightly beaten

- 2 pkg (3oz. each) cream cheese, softened

           

SALAD

- 2 c fresh strawberries, sliced

- 2 c pineapple tidbits

- 1 1/2 c seedless green or red grapes, halved

- 1 1/2 c peaches or nectarines, diced

- 1 c fresh blueberries or raspberries

- 1/4 c sugar

- leaf lettuce, optional

1.   DAY BEFORE SERVING

2.   In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the juices until smooth.

3.   Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.

4.   Stir a small amount into the eggs; return all to the pan, stirring constantly.

5.   Cook and stir until mixture reaches 160 degrees and is thickened. Remove from heat and cool slightly.

6.   In a small mixing bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.

7.   In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight.

8.   JUST BEFORE SERVING

9.   Before serving, combine dressing and fruit and toss lightly. Can garnish bowl by lining it with lettuce.

Cattlemen’s Club Twice-Baked Potatoes

5 large potatoes, scrubbed and baked

1/3 cup half-and-half

1 cup sour cream

3 tablespoons green onions or chives, minced

4 strips bacon, fried and crumbled

1 cup Cheddar cheese, grated

1 1/2 to 2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1 egg, beaten

1/3 cup butter

1/2 cup mushrooms, sliced and sautéed in butter

Bake potatoes for 1 hour at 350° until tender in center. Cut in half lengthwise. Scoop out potato carefully so as not to tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again.

Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350º for 20 minutes. Great with steaks!

Serves 10.

Pat's Yummy Salad

My Wisconsin friend, Pat Farr, served this delicious salad at a birthday luncheon. I could have eaten the entire bowl myself. Always a crowd pleaser. You may want to double the recipe in case someone like me can't get enough of it.

6 slices bacon (not thick cut)
1/2 cup sugar
1 egg, beaten
1/4 cup fresh lemon juice
2 Tbs water
Mixed Salad Greens, small box
Cauliflower, chopped in small bits
1 avocado, cut into large chunks

Cut bacon into small pieces and fry until crisp. Remove and set aside. Drain most of the bacon grease from the pan.

Mix well, sugar and beaten egg; add lemon juice and water. Add the mixture to the frying pan. Simmer, stirring constantly, until it thickens. Cool about 15 minutes, just so it isn't real hot when you dress the salad.

Pour the dressing over the mixed greens, cauliflower, bacon bits, and avocado.

German Sauerkraut

It is best served with Sauerbraten, grilled Bratwurst, roast Pork, or chops. This can be made into a main dish by adding 1/2 pound smoked sausage (cut in 3-inch lengths) or 4 pre-cooked bratwurst, before simmering. I served this as a side dish to our gourmet group, along with slow-cooked pork roast.

2 tablespoons bacon drippings

1/2 cup chopped onion

1 Granny Smith or Roma apple, peeled and diced

1 package fresh sauerkraut, rinsed and drained

2 tablespoons brown sugar

1 teaspoon caraway seed

1/4 teaspoon coarse-ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground allspice

1/4 cup, or more, dry white wine, or beer

Heat drippings in a large saucepan; when sizzling, add onions and apple and sauté

over very low heat until soft and coated with the drippings. Stir in sauerkraut; make sure it's well mixed.

Add brown sugar, caraway seed, pepper, salt and allspice; mix well. Stir in wine or beer; mix well.

Cover and simmer 40-45 minutes. May need to add additional wine or beer (or even water) if it evaporates too soon. I had to do this.

Slow-Cooked Pork Roast with Gravy

I thickened the gravy and served it over the pork and mashed potatoes, or noodles. I used an 8-lb roast and cooked it for 8 hours. German Sauerkraut goes well with this.

3 to 4 lb bone-in pork roast

1 Tbsp canola oil

3/4 tsp Lawry’s seasoned salt

1/4 tsp salt

3/4 tsp ground black pepper

1/8 tsp garlic powder

1 large yellow onion, sliced pole to pole

Sliced mushrooms, as many as you want

FOR THE GRAVY:

2 cans condensed cream of mushroom soup

1/2 c dry white wine

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 tsp Kitchen Bouquet or Gravy Master seasoning

3 cloves garlic, minced or pressed

2 chicken bouillon cubes*

1 beef bouillon, cube

3 bay leaves

Salt and pepper, to taste

Preheat oven to 475°.

Pat roast dry with paper towels; place in bowl of slow cooker, which has been removed from the cooker (if non-removable, place roast in oven-proof pan.) Rub all sides of roast with oil.

In a small bowl, mix together salts, pepper and garlic powder; distribute evenly over all sides of roast. Place, uncovered, in preheated oven for 15-20 minutes, to lightly brown; turn meat over to brown remaining side for additional 10-15 minutes.

While meat is browning, empty cans of soup into a medium-small bowl; gradually whisk wine, soy sauce, Kitchen Bouquet, and Worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.

Remove roast from oven and place in slow-cooker; scatter onions over roast. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.

Cover with lid and cook on low setting for 6 to 8 hours (depending on the size of roast), stirring sauce after the first 3 or 4 hours.

Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes).

*I used mushroom bouillon cubes that I got in Italy. Not available in the States.

Meyer Lemon Semifreddo with Summer Berries

Bon Appétit Magazine. Served at our Gourmet Club dinner. Velvety smooth. Use the Meyer lemons if you can, as they are a milder lemon.

1/2 cup sliced almonds, toasted

1 3/4 cups chilled heavy whipping cream

1 1/4 cups plus 2 tablespoons sugar

7 large egg yolks

1/2 cup fresh Meyer lemon juice or regular lemon juice

1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon   

peel

1/4 teaspoon salt

4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Smashed-Potato Tomato Gratin

Yield: Serves 6 to 8 as a side dish

From Epicurious.com. This is a strange combination of ingredients, but it is really good. Don't mash the potatoes much. You want big chunks in there. Served at our gourmet club dinner, and it was a winner.

    3 pounds yellow-fleshed potatoes such as Yukon Gold

    1/2 cup milk

    1 stick (1/2 cup) unsalted butter

    1 cup Kalamata olives

    4 scallions

    1 garlic clove

    1/2 cup fresh parsley leaves

    3 cups fresh breadcrumbs (I used sourdough bread to make the crumbs)

    1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

    3 pounds Roma tomatoes

In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.

Preheat oven to 400°, and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).

Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.

Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.