Posts tagged Mustard

Creamy Macaroni Salad

February 6, 2010 · Filed under Drained Peas, Dry Mustard, Sliced Celery · Tagged , , , , , , , , , ,

1 lb. ground beef

1 package Hamburger Helper mix for Cheeseburger Macaroni

3 cups hot water

1 package (10 oz) frozen green peas, thawed and drained

2 cups sliced celery

¼ cup sweet pickle relish

½ cup mayonnaise or salad dressing

1 teaspoon dry mustard

2 teaspoons lemon juice

1/8 teaspoon cayenne pepper

 

Cook and stir ground beef in 10-inc skillet until brown, drain.  Stir in Macaroni.  Sauce Mix and water.  Heat to boiling, stirring constantly.  Reduce heat; cover and simmer, stirring occasionally, 10 minutes.  Mix peas, celery and relish in small bowl.  Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture.  Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours.  Makes 4 to 5 servings.

Reference:  Casseroles and One Dish Meal

 

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All-American Cheeseburgers

November 21, 2009 · Filed under Chop Onion, Dry Bread Crumbs, Large Egg, Slice Cheddar Cheese · Tagged , , , , , , , , , , , , , , , ,

American Cheeseburger

1 pkg. The Turkey Store Lean Ground

1/3 cup catsup

3 tablespoons seasoned dry bread crumbs

2 tablespoon grated or finely chopped onion

1 large egg

½ teaspoon garlic salt

¼ teaspoon finely ground black pepper

4 slices (1/4 inch) red or yellow onion

Cooking oil

2 slices cheddar cheese

4 kaiser rolls or bakery-style hamburger buns, split

4 slices tomato

4 leaves romaine or red leaf lettuce

Optional condiments:  mayonnaise, catsup, mustard slice pickles

 

In a large bowl, combine turkey, catsup, bread crumbs, egg, garlic salt and pepper.  Mix well and shape into 4 patties about ½-inch thick.  Cover and refrigerate while preparing charcoal grill.  Coat patties and onion slices with cooking spray.  Grill patties and onions over medium coals 6 to 7 minutes per side or until no longer pink in center.  Top patties with cheese during last minute of grilling.  Place rolls, cut side down on grill during last 1 to 2 minutes of cooking to toast lightly.  Serve patties in rolls topped with grilled onions, tomato and lettuce.  Serve with desire condiments.  Makes 4 servings.

 

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Baby Green with Glazed Walnuts, Pears and Gorgonzola

September 24, 2009 · Filed under Crumbled Gorgonzola Cheese, Dried Salad Green, Fresh Ground Black Pepper, Ripe Anjou Pears, Ripe Comice · Tagged , , , , , , , , , , , ,

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Baby Green with Glazed Walnuts, Pears and Gorgonzola

6 cups baby salad greens, washed and dried

2 ripe Comice or Anjou pears, quartered, cored and thinly sliced

1.2 cup (4 ounces) crumbled Gorgonzola cheese

1 cup Emerald Original Glazed Walnuts

Freshly ground black pepper

Dressing

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3-4 tablespoons olive oil

 

1    To make the dressing which together vinegar, mustard, salt and pepper in a large salad bowl.  Drizzle in oil, whisking until combined.

2    Add salad greens and pears to the bowl and gently toss until lightly coated with dressing.

3    Sprinkle with cheese, glazed walnuts and pepper to taste.  Serve immediately.  Make 4-6 servings.

Source:  Cooking in Style the COSTCO Way

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Pacific Northwest Spinach Salad with Apples and Cherries

June 8, 2009 · Filed under Chopped Hazelnuts, Cored Apple, Fresh Cherries, Fresh Spinach · Tagged , , , , , , , , , , ,

11 bag prepackaged washed fresh spinach leaves (approximately 12 ounces)

1 Stemilt* Fuji or Gala apple, peeled, cored and chopped

½ cup Stemilt* fresh cherries, pitted and halved (about 15 cherries)

¼ cup chopped hazelnuts

DRESSING

1      tablespoon sugar

1 ½ teaspoons poppy seeds

1 tablespoon sesame seeds

1/8 teaspoon paprika

2 tablespoons apple cider vinegar

2 tablespoons white wine

¼ cup light olive oil

1 teaspoon Dijon mustard

Procedure:

  1. combine spinach, apple, cherries and hazelnuts in a large salad bowl.
  2. Combine dressing ingredients in a small bowl and stir until sugar dissolves.
  3. Pour dressing over salad mixture, toss and serve.  Makes 6 servings.

*Brands may vary by region;  substitute a similar product

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Caesar Salad

May 4, 2009 · Filed under Flavored-Croutons, Freshly Ground Pepper, Grated Parmesan Cheese, Ground Mustard, Large Romaine · Tagged , , , , , , , , , , , ,

Legend has it that this well-know salad was created by Caesar Cardini, an Italian chef who owned a restaurant in the border town of Tijuana, Mexico.

GB_caesar_salad

Caesar Salad

1  cloves garlic, cut in half

8  anchovy fillets, cut up*

1/3  cup olive or vegetable oil

3  tablespoon lemon juice

1  teaspoon Worcestershire sauce

¼  teaspoon salt

¼  teaspoon ground mustard

Freshly ground pepper

1  large or 2 small bunches romaine, torn into bite-site pieces (10 cups)

1  cup garlic-flavored croutons

1/3 cup grated Parmesan cheese

 

1.     Rub large wooden salad bowl with cut cloves of garlic.  Allow a few small pieces of garlic to remain in bowl if desired.

2.    Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.

3.    Add romaine; toss until coated.  Sprinkle with croutons and cheese; toss.  Serve immediately.

   *2 teaspoon anchovy paste can be substituted for the anchovy fillers. – Betty Crocker

Photo courtesy:  readersdigest

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