Red Potato and Green Bean Salad

1½ pounds small red potatoes, quartered, cooked, and cooled
¾ pound fresh green beans, cut into 3- to 4-inch pieces
1 small red onion, diced
¼ cup minced fresh basil or equivalent dried basil
salt and pepper to taste
Cook green beans in a pot of salted, boiling water until crisp-tender, aout 5 minutes. Drain and put into bowl of ice water to cool. Drain. Combine beans, potatoes, onions, and basil in a large bowl.
Dressing
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
dash of Worcestershire sauce
½ cup extra-virgin olive oil
Blend vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and oil in a small bowl. Add dressing to salad; toss to coat. Season with salt and pepper.

Erik & Caroline’s Low-Country Boil

Bring to boil In a large pot half-way filled with water:
2 new (red) potatoes per eater (usually use 3 lbs.)
1 large red onion, thinly sliced
1 cob of corn per eater (usually use 6 cobs and break them in half)
1 large kielbasa sausage (cut into 3” pieces)
¼ cup (or more) Old Bay Seasoning
¼ cup (or more) Worcestershire Sauce
Salt & Pepper to taste
Boil until the potatoes are fork tender. How long that takes depends on how big a boil you are doing. Approximately 10 minutes before serving add:
1-2 lbs. uncooked shrimp
Continue to cook until shrimp is pink and floats to top.
Drain off the liquid and pour the food directly onto a newspaper or butcher-paper covered table, with plates of butter within reaching distance of all eaters. NO Utensils PLEASE, just make sure everybody has clean hands and fresh napkins!

Roasted Red Potatoes

Toss together:
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coarsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland

In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.

Pat Foushee’s “No Peek” Missionary Stew to feed the missionaries in Lake Oswego Stake

Stir together in pot with lid:
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.

Mom’s Easy Crock Pot Beef Stew

Stir together in a crock-pot:
1 pound beef stew meat
2 washed & cubed potatoes
2 peeled & cubed carrots
1 small onion, chopped
1 T. minced garlic
1 small can diced tomatoes
1 can garlic mushroom soup
½ C. catsup
1 T. tapicoa
1 t. Worcestershire sauce
Seasoning salt
Lemon pepper

Cook on low 6-7 hours, or high 3-4.
Good with corn bread & honey!

St. Patrick’s Day Corned Beef

Because the Johnston’s came from Ireland after they were “nosty” and got kicked out of Scotland! (Don’t ask me, ask Great Grandpa Johnston)

Put into a crock pot:
1 corned beef & the spices included in the package
Add: Clean, quartered red or white small potatoes to feed your group
Miniature or cleaned & chopped carrots to feed your group.
Water to just cover meat & vegetables.
Cook on low until tender but not dry- 7 or 8 hours, or cook in a pot on top of the stove on low 3 to 4 hours. Serve with Corned Beef Cole Slaw.
Note: Nobody takes corned beef when they do a compassionate service meal but everybody loves it, it’s easy and quite inexpensive.