Kat's Recipe Box

Well, it has been a while since I have had the opportunity to post anything on my website, and today is the perfect opportunity to get started again.

With the holidays behind me I had the opportunity to observe which family recipes were the most well loved and this happens to be one of them. My mother-in-law has been making this cranberry salad recipe for years and although it is the same old thing to her family it is very new to mine. Everyone loved this recipe and I was even requested to make it for my brothers Christmas get together. I was never a big fan of the out of the can cranberry jelly thing and most people don’t seem to like it either, but, this one is well received.
1 lb. of fresh cranberries
2 cups of sugar
1 cup chopped celery
2 cups water
6 oz. strawberry jello
½ cup chopped walnuts
Combine cranberries, water and sugar and boil for 7 minutes. Meanwhile, combine celery, nuts and jello. Add cranberry mixture to celery mixture and chill until set.

I got this recipe years ago from my friend Carol who is a food demonstrator. It is an old favorite that pops out every once in a while for special occasions.

10 slices of bacon cooked until crisp
1 medium tomato, seeded
½ small onion
4 oz. of Swiss cheese, shredded
½ cup of mayo
1 tsp. of basil
1 -10 count Hungry Jack biscuits
1 – 5 count Hungry Jack biscuit
Cook bacon and coarsely chop along with the onion and tomato and combine with the cheese, mayo and basil. Separate the biscuits into 3 thinner biscuits and place one biscuit disc over a mini muffin pan and push into pan and up the sides of each cup. Fill each cup with the mixture and bake for 10-12 minutes in a 350 degree oven.

My mom made this dip for years and it was always a favorite. I just came across it as I was cleaning out a cabinet and thought I might share. Serve with your favorite crackers or a celery stick.

½ cup of celery
1 tsp. grated onion
1 small can of shrimp
3 oz. cream cheese, softened
2 tbsp. of mayo
1 tbsp. ketchup
1 tsp. mustard
Dash or garlic powder

Mix above.

I have no specific measurements for this recipe…it is all based on how it tastes and how much pizzazz you want so I will give you the basic ingredients and you can take it from there.
Balsamic vinegar
Grape tomatoes
Kosher salt
Ground pepper
Garlic
Olive oil
Onion
Fresh mozzarella
Fresh basil
Onion

Wash and slice the grape tomatoes in half and set aside. In a bowl, pour in to start about a ¼ cup of balsamic vinegar and with a whisk gradually add while whisking your olive oil until you have about ½ cup of liquid in the bowl. If you have a lot of tomatoes you might want more liquid to cover the tomatoes. Add the tomatoes to the balsamic and oil and stir. Add the kosher salt and pepper to taste and at least on minced garlic clove…the garlic is to taste also. Chop a few leaves of fresh basil and chop onion and add to the mixture all the while tasting until it is where you want it. Add fresh mozzarella. I usually buy the small mozzarella balls in water and cup them in half or leave them whole…mix and serve.

You can serve the bruscetta on Italian bread or we sometimes put it over grilled chicken.

Ok Barb, here it is…Kevin’s salmon dip…enjoy! Let me know how you do.

Smoked salmon
½ cup mayo
1 celery stalk
8 oz. cream cheese
1 onion, chopped
Let cream cheese come to room temperature and cream. Add salmon, onion, celery and mayo and mix well. Serve with your favorite crackers.

I found this recipe while my husband and I were away in Florida and even though it seemed strange I decided to try it. It was a big hit and I have been making it ever since. I get many requests for this recipe so of course I had to put it on the site.

3 plum tomatoes, seeded and chopped
8 oz. of picante sauce
1 – 11 oz. can of white shoe peg corn, drained
1/3 cup of Italian salad dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
4 green onions, chopped, white and green parts
¼ cup fresh chopped cilantro
2 garlic cloves, minced
2 ½ cups of salted roasted peanuts (of course I add as much as I want)
Hot pepper sauce optional
Tortilla chips

Combine the first 9 ingredients in a large bowl and cover and refrigerate overnight or about 8 hours. Before service, add peanuts and hot pepper sauce if desired and serve with chips.

Another party pleaser it doesn’t look so good but sure tastes great. This recipe came from my cousin Teri. I first tried it at my brother’s engagement party when my mom made it and I have been hooked ever since.

3 – 11oz. cans of Mexican style corn
1 – 4oz. can of diced green chilies, drained
5 green onions
1 – 8oz. container of sour cream
1 jalapeno pepper, chopped
¾ cup of mayonnaise
10 – oz. shredded cheddar cheese (we are big cheese fans so I usually add the whole bag)

Combine all of the above ingredients and mix well. Serve with nacho chips.

Years ago, when I first stated working one of my co-workers brought this dish into work and everyone loved it. I was just starting out in the kitchen and thought this is something I can actually do. It taste great and is so simple to make, has very few ingredients and goes a long way. My younger brother had one particular friend who could eat the whole batch by himself and I renamed it Johnny D’s dip. I wonder if he still makes it.

Mexican Velveeta (I use mild)
Rotel diced tomatoes and green chilies, drained
Onion, chopped
Nacho chips

Simply cut Velveeta into cubes add chopped onion and drained rotel into a microwave safe dish and heat until cheese is melted stirring occasionally so that cheese doesn’t burn. Serve with nacho chip.

Tip: Some people prefer to sauté onion in a bit of butter until soft. I happen to like the crunch so I just use raw onion. You can also use the hot Velveeta if you like something with a bit more heat.

This recipe has been around for a while.  It was given to me by my sister in law Patrice after she tried it at a Chinese restaurant where she had dinner.  They were kind enough to tell her how to make it and it was passed on to me and has been around ever since.  Even the kids like this one. I always leave the deep frying to my husband and he has it down to a science.

1 8oz. cream cheese, softened

3 green onions, chopped both white and green parts

1 package of imitation crab meat, chopped into pieces

won-ton wrappers

peanut oil for frying

1. Combine the cream cheese, onion and crab meat in a bowl until all ingredients are well mixed.
2. Take won ton wrappers and place them in a single layer on a flat surface and place 1 teaspoon of mixture into the center of each wrapper.  Dip finger in water and run finger around the edge of the wrapper. Fold over to form a triangle and press the edges together to seal.
3. drop into hot peanut oil just until golden brown and put on a wire rack to cool down and drain.

Tips:  Won ton wrappers can be found in most grocery stores and are usually found in the refrigerated produce section.  If you can’t find the won ton wrappers you can substitute egg roll wrappers and just cut them in half. 

            You will be able to decide for yourself exactly how much filling you should put into the wrappers.  When you are deep frying if the filling starts to come out the sides you might be putting too much filling in.

            We prefer to use peanut oil but you can use regular cooking oil instead.  Olive oil is not recommended.

A family favorite Kevin made for Thanksgiving this year.

Ingredients:

1 bottle of Horseradish Sauce

Zatarain’s Creole Seasoning

2 Salmon Fillets

2 lemons

Directions:

Place salmon in glass cassarole dish and coat liberally with creole seasoning. Cover salmon with a thick layer of the horseradish sauce and sliced lemons Cover dish with plastic wrap and place in fridge overnight to marinade.

Fire up your favorite smoker, I use a charcoal fired Weber unit. I usually use hickory or mesquite wood chips soaked in water for about 1/2 hour. If you are in a pinch and can’t find wood chips, some stores are now carrying the charcoal with wood chips already mixed in with the briquets.

For ultimate flavor leave the horseradish on the salmon while you smoke it, the flavor enters the horseradish and just adds to the dish. If you don’t like your food spicy, then remove the horseradish before you smoke.

Smoke salmon for 2 – 4 hours at low temp (150 – 200 degrees F)

Plate and serve with crackers, cheese or whatever floats your boat.