Tuna Salad Recipe

 

Ingredients

• 4 (5 ounce) cans tuna, drained
• 1 cup (239 g) mayonnaise
• 2 teaspoons celery salt
• 1 shallot, finely diced
• 2 tablespoons dill pickle, finely diced
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 head romaine lettuce
• 1 medium tomato, sliced
• 12 croissants

Instructions
In a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
Lay a piece of bread on your plate (or slice a croissant) and top with lettuce, tuna mixture, and then a slice of tomato.
Serve Immediately.

Old Fashioned Amish Bread

 

INGREDIENTS:

• 2 C. hot tap water, 120 degrees
• 2/3 C. sugar
• 1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
• 1/4 C. vegetable oil
• 6 C. all purpose flour
• 1 1/2 tsp. salt

HOW TO MAKE IT:

Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.

Add the vegetable oil, 3 C. of the flour and the salt.

Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9″ rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9×5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.

THE BEST DIP IN THE WORLD

 

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups sour cream (I used light)
• 1 1/2 cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup sliced green onion

Instructions:
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Apple Pudding Cake

 

INGREDIENTS

• 1/3 cup Butter
• 1 tbsp Sugar
• 1 Egg
• 1.5 oz Yogurt
• 1 tbsp molasses
• 1 1/2 tsp Baking powder
• 1 cup plus 2 tbsp Flour
• 1 tbsp cornstarch
• 1 tsp Ground cinnamon
• 2 small Apples

PREPARATION

Cream butter until light and fluffy, then whisk in sugar until pale in color.
Pour molasses in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.
Pour egg mixture into butter mixture in a few additions.
Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and cornstarch. Fold in the apples into the batter.
Bake at 485F for first 15 minutes, then lower temperature to 375F for another 15-20 minutes.

Copycat KFC Chicken Recipe Is The Stuff!

 

Ingredients

• 1 teaspoon Morton salt
• 1/2 teaspoon black pepper
• 2 pounds of chicken (legs, thighs, breast – whatever preferred)
• 1/2 teaspoon McCormick garlic salt
• 1/2 teaspoon chili powder, or to taste
• 1/2 teaspoon ground sage
• 1/2 tablespoon onion salt
• 1/2 tablespoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil, oregano, thyme, each
• 1/2 teaspoon all spice
• 2 cups Gold Medal flour
• 3 eggs
• 1 cup or 2 cups of water
• 3/4 cup Argo cornstarch
• 1/2 teaspoon marjoram
• 1/2 tablespoon paprika

Instructions

Preheat oven to 300 degrees F.
Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Mama Seward’s Strawberry Cake Recipe

 

Ingredients
CAKE

• 1 box white cake mix
• 1 box strawberry gelatin (small box)
• 1 c oil
• 1/2 c milk
• 4 eggs
• 1 c mashed sweetened strawberries (not drained)

FROSTING

• 1 stick butter, softened
• 1 lb box of powdered sugar
• 1/2 c mashed strawberries, drained

Directions
1. CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
2. Bake at 350 for 35-40 minutes.
3. FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.
Last Step: Don’t forget to share!

Filet Mignons With Pepper Cream Sauce

 

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Directions
Prep 10 m Cook 15 m Ready In 25 m
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.