Combine in large bowl:
2 cans kidney beans
2 cans white northern beans
3 c. mini croutons
1 lb. diced white cheddar cheese
Mix well and add enough mayonnaise to thoroughly coat bean mixture.
Russian Southern Sauce
2 T. olive oil
1 medium onion, finely chopped
6 oz. tomato paste
1 1/4 c. chicken stock
6 cloves garlic, finely chopped
1 t. paprika
1/2 t. crushed red pepper
1 T. red wine vinegar
1/8 t. sugar
salt to taste
1/4 c. parsley
1/4 c. cilantro
Heat oil in a skillet, add onion and saute for 10 minutes. Add tomato paste and stock and stir until well blended. Bring to a boil then reduce the heat to low. Add garlic, paprika, red pepper, vinegar, sugar and salt and simmer for 4 minutes. Remove from heat and stir in the herbs. Let cool to room temperature. The sauce will keep for 5 days.
Heat in skillet:
2 T. olive oil
Add:
1 medium onion, finely chopped
Saute for 10 minutes.
Add:
6 oz. tomato paste
1 1/4 c. chicken stock
6 cloves garlic, finely chopped
Stir until well blended. Bring to a boil then reduce the heat to low.
Add:
1 t. paprika
1/2 t. crushed red pepper
1 T. red wine vinegar
1/8 t. sugar
salt to taste
Simmer for 4 minutes. Remove from heat and stir in:
1/4 c. parsley
1/4 c. cilantro
Let cool to room temperature. The sauce will keep for 5 days.
Homemade Tomato Sauce
Mix in medium saucepan until well blended:
2 c. tomato paste (no additives)
4 c. water
Add:
3 cloves garlic, minced
1 t. onion powder
3 t. Italian seasoning
2 t. salt
1 t. pepper
4 bay leaves
Stir over medium heat until bubbling. Reduce heat to low and stir regularly for 1 hour. Remove bay leaves and store in sealed containers in refrigerator for up to 1 month.
Mom’s Homemade Mayonnaise
Whirl in blender, or mix on high with a rotary mixer:
2 eggs
1 1/2 t. salt
Clean down sides. Start blender, remove cover, and very slowly pour in:
1/2 c. oil
Add:
2 T. vinegar
Slowly, with blender running, add:
1 1/2 c. oil
Store in fridge for up to two months.
Potato Salad
Boil:
4 medium potatoes, diced
Combine in large bowl:
1 1/2 c. sour cream
1/4 c. vinegar
1/4 c. soy sauce
1/2 c. mayonnaise
3/4 t. celery leaves
3/4 t. dill
1 1/2 t. salt
1/2 t. pepper
Add dressing to warm potatoes and mix lightly.
Add:
1 c. diced cucumbers
3 hard boiled eggs, diced
Mix thoroughly and refrigerate for several hours to blend flavors.
