Recipes

Roast Beef & Potato Salad

Roast Beef & Potato Salad

Ingredients:

2 cups cubed, cooked roast beef
2 cup cubed, peeled potatoes, cooked and cooled
1/2 cup chopped green pepper
1/2 cup finely chopped celery
1/4 cup chopped onion
2 Tbsp. chopped pimento, optional
1/3 cup canola oil
2 Tbsp. cider vinegar
2 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper

Directions:

Combine roast beef, potatoes, green pepper, celery, onion, and pimento in a large bowl.

Combine remaining ingredients and mix well. Pour over beef mixture. Toss to coat. Cover and refrigerate at least 2 hours.

Servings: 4

Note: I often serve this as a light summer lunch. Add more horseradish for an extra kick.

♥ Miller Family Favorite!

That Good Salad

That Good Salad

Ingredients:

Dressing
3/4 cup canola oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper

2 bunches (1 lb. each) Romaine lettuce, torn
2 cups chopped tomatoes
1 cup (4 oz.) shredded Swiss cheese
2/3 cup slivered or sliced almonds, toasted
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar croutons

Directions:

Combine dressing ingredients in a glass pint jar. Cover tightly and shake well. Chill. Toss remaining ingredients in a large bowl. Shake dressing well, pour over salad and toss well. Serve immediately.

Servings: 14

Note: We have made this perhaps hundreds of times and everyone always has a very positive response!

♥ Miller Family Favorite!

Broccoli Slaw

Broccoli Slaw

Ingredients:

1 pkg. (16 oz.) broccoli slaw mix
8 oz. sliced almonds, lightly browned
6 green onions, sliced
6 oz. chicken flavored Ramen noodles, broken (save chicken packets)

1/2 cup sugar
1/2 tsp. salt
1/2 cup canola oil
1/2 tsp. black pepper
1/4 cup cider vinegar
1/2 tsp. Crazy salt
Chicken seasoning packets

Directions:

Toss together broccoli slaw mix, almonds, green onion, and Ramen noodles. Mix well remaining ingredients and pour over slaw mixture. Toss again.

Note: I often toast the Ramen noodles. Before crushing them, you will be able to separate them in half, making thin pieces that fit into the toaster. Toast until lightly browned. This is so much quicker and easier than toasting them in a pan. Cool and crush. You may also add diced cooked chicken for a light meal.

♥ Miller Family Favorite!

Hash Brown Potato Casserole

Hash Brown Potato Casserole

Ingredients:

1 pkg. (32 oz.) shredded hash brown potatoes, thawed
1 cup sour cream
1 1/2 cup shredded cheddar cheese
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1 1/2 cups shredded cheddar cheese
1/4 cup butter, melted
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. black pepper

Directions:

Combine in a large bowl. Pour into a non-greased 2 1/2 quart baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with dried or fresh parsley. Serve.

Servings: 8

Note: This is one of our favorite dishes! Definitely a comfort food.

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients:

1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1 cup shredded mozzarella cheese
1 garlic clove, minced
Dash of cayenne pepper
1 cup Parmesan cheese
1 cup mayonnaise
Dash of Worcestershire sauce

Directions:

Mix well and spoon into a greased 1 quart casserole dish. Bake at 350° for 20-30 minutes. Serve with tortilla chips or pita chips.

Note: I sometimes use some sour cream instead of all Mayonnaise. –Maria

♥ Miller Family Favorite!

Banana Crumb Muffins

Banana Crumb Muffins

Ingredients:

1 ½ cups flour
1 tsp. soda
1 tsp. baking powder
½ tsp. salt
3 bananas, mashed
¾ cups white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb topping
1/3 cup brown sugar
2 Tbsp. Flour
1/8 tsp. cinnamon
1 Tbsp. butter

Directions:

Mix flour, soda, baking powder, and salt together in a large bowl. Beat well the bananas, white sugar, egg, and butter then stir into the flour mixture just until moistened. Spoon into 10-12 paper lined muffin cups.

Combine dry ingredients of the crumb topping and then cut in butter thoroughly. Sprinkle evenly over muffins. Bake at 350 degrees for about 20 minutes or until they spring back when lightly touched.

♥ Miller Family Favorite!

Fruity Banana Freeze

Fruity Banana Freeze

Ingredients:

2 cups sour cream
4 ripe bananas, mashed
1 can (20 oz.) crushed pineapple, not drained
3/4 cup sugar
1/2 cup chopped pecans, optional
1/4 cup quartered maraschino cherries
1 Tbsp. fresh lemon juice
1/2 tsp. salt

Directions:

Combine all ingredients and pour into a 9”x9” dish. Cover and freeze overnight. Remove from freezer 15 minutes before serving.

Servings: 12

Note: You can freeze them in muffin cups and as soon as they are frozen solid, remove them and cut them into quarters. Then quickly put them into a Ziploc freezer bag and return to freezer. This lets you get one or two servings out at a time.

♥ Miller Family Favorite!