Monday, December 15, 2014

Aldi Produce Picks through Dec 20, 2014

Don't forget your quarter for the Cart!

What a great week for potato soup too.

Monday, December 8, 2014

Cucumber and Tomato Salad

Need a big salad to take to your next gathering?
Have lots of garden surplus to share with everyone?
Cucumber Tomato Salad is a colorful, delicious recipe for you.
This recipe serves 30-40.

Cucumber and Tomato Salad
8 medium tomatoes, sliced and quartered
4 large cucumbers, peeled and sliced
16 green onions, chopped
3 tablespoon sugar
3 teaspoon salt
1 teaspoon pepper
1 1/2 cup cider vinegar 
4 cup water (tap)

In a bowl, combine the tomatoes, cucumber and onions. In a small
bowl, combine the sugar, salt and pepper. Whisk in the vinegar and
water. Pour over vegetables and toss to coat. Cover and refrigerate
for 4 hours or overnight. Serve with a slotted spoon

Creamy Macaroni and Cheese

Oven space always seems to be at a premium when cooking for a crowd.  This Stove Top Mac and Cheese is a winner!

Creamy Macaroni and Cheese
1/4 cup salt
4 pounds elbow, shell or other bite-size shaped pasta
6 (12 fluid ounce) cans evaporated milk
4 cups chicken broth
3/4 cup butter
1-1/3 cups flour 
1/4 cup Dijon mustard
2 cups grated Parmesan cheese
Freshly ground black pepper
4 pounds grated extra-sharp cheddar cheese

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Bacon Ranch Pea Salad

I love volunteering as my "me" time.  Once a month I plan, co ordinate and prepare a meal for 40 at the Ronald McDonald House in St. Louis.  This Pea Salad is always a big hit with the residents.

Bacon Ranch Pea Salad
40 slices bacon
8 (16 ounce) packages frozen green peas
3-1/3 cups chopped onions
4 cups Ranch dressing
4 cups shredded Cheddar cheese

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

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