July 2024
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Red Potato & Green Bean Salad w/ Dijon Vinaigrette
• 3 lbs. small red-skinned potatoes, unpeeled, halved
• Green beans – cut into 2-3” pieces
• 2 tbsp. dry vermouth
• 2 tbsp. white wine vinegar
Potluck favorites
• 1 lg shallot, chopped
• 1 tbsp coarse Dijon mustard
• 2/3 c. extra-virgin olive oil
• 2 tbsp chopped fresh parsley
Cook beans in large saucepan of boiling salted water until crisp-tender, 4 min. Drain.
Transfer to bowl of ice water. Drain; pat dry. Cook potatoes in large pot of boiling salted water until just tender, about 12 min. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 min. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
SWEET Vidalia Onion Dip
• 2 cups nely chopped Vidalia (or sweet) onion drained
• 2 cups Mayo (do not use light mayo)
• 2 cups shredded Swiss cheese
Note: Drain the water out of the onions before mixing
Red, White & Blue Strawberries
• Large Fresh Strawberries • Marshmallow Creme
• Blue Sugar Sprinkles
Place a toothpick into the stem of each strawberry and dip it into the marshmallow creme, leaving about 1/4 of the top of the strawberry uncovered. Hold the strawberry by the toothpick and roll in the blue sprinkles leaving a portion of the marshmallow creme showing at the top.
45 minutes, or until bubbly and top browns. Serve with wheat crackers or baguette slices.
Brown
• 1 stick unsalted butter
• 8-10 garlic cloves minced
• 10 oz. Soy Sauce
• 1 Box Brown Sugar
• 6 lbs. of mini chicken drumettes
1. Preheat oven to 450 degrees, with racks in upper and lower thirds; line 2 rimmed baking sheets with aluminum foil.
2. Melt the butter in medium sauce pan. Add the garlic and sauté for approx. 1 min until fragrant. Add the soy sauce then brown sugar. Cook until the sugar is dissolved.
3. Divide drumettes between baking sheets.
4. Pour ½ of the sauce over the drumettes.
5. Bake chicken 30 to 35 minutes.
6. Drain the fat and turn the drumettes.
7. Pour the remaining sauce over the drumettes and bake another 20 to 30 minutes.
**The cooking time may vary depending on the size of the drumettes and quantity that you are making.
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