What’s for Dinner? Mama’s Potato Salad, Fried Summer Squash, Boiled Shrimp, and a Fresh Green Salad

What’s for Dinner? Mama’s Potato Salad, Fried Summer Squash, Boiled Shrimp, and a Fresh Green Salad

   

Mama's Recipe

   My mom is pretty well known for her potato salad. We used to eat it as soon as she had it finished, still pipping hot. I got her to write down the ingredients for me a while back, and it has been sitting in my recipe binder ever since. I wanted to make a potato salad that was true to her recipe, but I am the only one who will eat it at my house so I had to downsize.

Mama’s Potato Salad (My Version)

Ingredients:

 1 lb. Petite Red Potatoes

2 Boiled Eggs

2 Slicesof Bacon

3 tbsp.  sour cream

1 tbsp.  Mayo

1 tsp. Vinegar

1 tbsp. Pampered Chef’sAll-Purpose Dill Mix

1 tbsp.  Sweet relish

1 tbsp.  Chopped Onion

Directions:

1. Boil potatoes. Boil eggs. Cook bacon.
2. Meanwhile, mix all other ingredients together in a medium mixing bowl. Set aside. (I prefer to put mine in the fridge for at least 15 minutes while everything else finishes cooking.)
3. Pat bacon free of any remaining grease. Crumble and add to mixing bowl.
4. Drain potatoes. Chop into 1/2 inch pieces. Add to mixing bowl.
5. Drain eggs. Peel. Chop into 1/2 inch pieces. Add to mixing bowl.
6. Use electric mixer on low speed to blend all ingredients together.
7. Serve chilled.

You can see how I do my fried squash HERE.

Margaret Mexico Pie

Margaret Mexico Pie

 This recipe gives you a great mix of Tex-Mex without the need for too many ingredients.

Ingredients:

2 cans    Margaret Holmes Tomatoes, okra, corn, drained well

1 can      red kidney beans, drained well

1 lb.        ground beef, browned and drained

1 tsp      salt

2 tbsp. Texas Pete sauce (Or whatever hot sauce you prefer)

1 pkg. cornbread mix

2              eggs, lightly beaten

1 can      cream corn

1 can      diced minced green chilies

1 cup Four Cheese Mexican Shredded cheese

Directions:

1. Preheat oven to 450 degrees.
2. Brown beef until there is no pink, drain. In a medium mixing bowl, combine tomato mixture, kidney beans, cooked ground beef, salt, and hot sauce. Make sure all cans are drained well before mixing.  Spoon mixture into 9 x 13 Pyrex dish.
3. Mix cornbread mix, eggs, corn, and green chilies.  Pour over the top of bean mixture. Sprinkle cheese on top. Bake for 25 minutes at 450 degrees.

Easy Turkey Pot Pie

Easy Turkey Pot Pie

Easy Turkey Pot Pie

Ingredients:

Ingredients straight from your kitchen

1 can     White Turkey

1 c.        baby carrots, chopped

½           medium onion, chopped

1 bag     #870 BroccoliFlorets

1 can      Cream of Chicken Soup

1 can     Chicken Broth

½ c.       Milk

1            Garlic clove

¼ tsp.    thyme

¼ tsp.    black pepper

1 ½ c.    Bisquick

½ c.       milk

1            egg

Directions:

Follow these easy directions!

1. Preheat oven to 400 degrees. Place turkey, chopped carrots, and onions in a microwave safe bowl. Microwave for 3 minutes.
2.  Meanwhile, whisk in a mixing bowl cream of chicken soup, chicken broth, milk, garlic, thyme, and black pepper.
3. In Pyrex dish, cover bottom with broccoli florets. Then, layer turkey mixture. Top with soup mixture.
4. To make the topping, combine Bisquick, milk, and egg in bowl and mix together. Spoon out dough on top of pan.
5. Bake for 35 minutes at 400 degrees.

Aunt Jean’s Cheeseburger Meatloaf

Aunt Jean’s Cheeseburger Meatloaf

This meatloaf won awards for two different generations. You can ask anyone, when people try my meatloaf, I always get a “That’s the best meatloaf I have ever had!” So now you can be a hero too and serve some pretty awesome meatloaf.

Ingredients:

1 lb.        Ground beef

2              eggs, beaten

1              sleeve of Ritz crackers, “beat up”

¼ c          Mayo

1 tbsp.  Worcestershire sauce

1 tsp.     salt and pepper

1/3 c      ketchup

2 tbsp.  Dry mustard

½ c.        Evaporated milk

2 tbsp.  chopped onion

10           slices of bacon, crumbled

3 oz.       French fried onions

1 c.         shredded sharp cheddar

Directions:

1.       Preheat oven to 350 degrees. Fry bacon to preferred consistency, set aside.

2.       Combine all ingredients except the last three in large mixing bowl (will be runnier than most meatloaf recipes)

Ready to go in the oven

3.       Place half of meat mixture in large loaf pan. Then, layer half of the bacon, followed by half of the French fried onions, and half of the cheese. Place the remaining meat mixture in pan. Cover with remaining bacon, FF onions, and cheese.

4.       Bake for 1 hour at 350.

I learned so much from these two.
I miss them every day.
Aunt Jean, me after my high school graduation, and Granny Jane.

Pleasant Parmesan Chicken

Pleasant Parmesan Chicken

I call this pleasant for a couple of reasons. First of all, it will make your house smell amazing. Second, it tastes pretty good. Oh, and it warms over nice if you can manage to have any extra.

The links should let you get a look at the products I use. Anything that's name brand was probably a BOGO at Publix. 

Ingredients: 

Ingredients

2              Schwan’s #407 Boneless Skinless Chicken Breasts YOU CAN BUY IT HERE

½ cup    Cooking Oil

2              eggs

1              Garlic clove (mine is harvested from my own garden, I use THIS RECIPE for pickling them)

1 cup     Asiago Cheese Croutons from Marzetti

¼ cup    Grated Parmesan Cheese (I proudly get mine from The Dollar Tree)

1 tbsp.   Oregano

1 tbsp.   Black Pepper

2 tbsp.   All-purpose flour

4 oz.       Fit&Active Whole Grain Spaghetti from ALDI

1 can     Hunt’s Traditional Pasta Sauce

½ cup    Shredded Mozzarella Cheese

  

Directions:

1. Preheat oven to 425 degrees. Cut chicken into strips.  Place oil in medium skilled on medium heat.
2. Beat eggs in a bowl until frothy. Press garlic into egg, set aside. Place croutons, Parmesan cheese, oregano, and black pepper into a food processor. Process until at the consistency of bread crumbs.
   
   

   

   Chicken Breading Station

3. Coat chicken strips with flour. Dip into egg mixture. Coat both sides of chicken with crumb mixture, shaking off any excess. Place chicken into oil, until there is no pink, flipping when needed.
4. While chicken is cooking, cook pasta according to package directions. Drain. Place pasta in 9x11 Pyrex dish. Cover with cooked chicken. Then pour pasta sauce over chicken and pasta. Mozzarella cheese tops off the dish. Bake for 20 minutes at 42
5. Enjoy!

 Be sure to expect comments like "This is the best thing I have ever eaten!" and "Oh man, I didn't know you could cook like this!"

After you try it out, leave me a comment and let me know how it went.