Honey Lime Fruit Salad

My husband is home and I am back to having time to post and cook. This is a very simple yet very tasty salad. I made this for the Pioneer Day's family picnic. I was really worried that no one would like it but it was a pretty big hit. And have I mentioned it was very simple to make. The recipe called for candied nuts but my sister forgot to bring them but the salad was still good.

Honey Lime Fruit Salad
adapted from Nissen on PYP

1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
8 cups cut-up fresh fruit
1/2 cup candied walnuts

Mix honey, limeade concentrate, and poppy seeds in large bowl. Spread 3-5 tablespoons sugar evenly in a large skillet. Heat on medium until the sugar carmelizes. (This will take longer than you think so be patient!) Once sugar is a golden brown carmel stir in walnuts. Pour onto wax paper and cool. Once cooled, break into small pieces. Carefully toss fruit with honey mixture. Sprinkle with candied walnuts. Serve immediately.

Contest #2

Enter to win a few of my favorite things to keep stocked in the house. One entry for leaving a comment. You can gain another entry my mentioning this contest on your blog or facebook account, one entry for both. Leave me a comment to tell me you mention the contest separate from your first comment.

2 boxes of Annie's shells and cheese
Grill Mates Hamburger seasoning
Grill Mates 25% less sodium Montreal Steak seasoning
Xtreme Fruit treats in mango, strawberry, lemon, and grape

This contest will close on August 1st.

Crossroads Food Coop July

This is the July Farmer's Market share. Cost $13.50. Contains locally grown organic food.
The following came in the box:
1 basil plant
1 pound of beans, not pictured
2 pounds beets
3 potatoes or about 1.5 pounds potatoes
2 cucumbers
green onions
2 zucchini

Click here for info on how to order:
http://foodco-op.net/

July 24th Borski Csa

Sorry the picture is not the greatest but I was battling a 4 1/2 year old for control of the camera.
We picked up:
8 ounces of raspberries
2 cucumbers
11 apricots
2 lbs beans
6 ears of corn

Winners Announced

The three winners of this contest are:
Melanie who made comment #10
Diane C
Georgie K Buttons
Email me at n_baron@msn.com with your address and I'll get them in the mail at the end of the week.

Thanks to all those who entered. I am starting another contest today.




No recipes since my husband is out of town and I've not had the time or energy to actually cook. I've been collecting a few things over the last month to use in contest so I figure now is a good time to have one. Today's contest will have three winners, one bag per winner. I have three reusable grocery bags that are really nice. They are the Pack-n-Tote Grocery cart helper bags.
Here is the description from Reusable Bags.com:

Clips lock bag open at checkout for easy filling

Holds 40 lbs per bag

Great for Costco & other big box retailers

Sturdy handles feature coin holder

Outside pocket for coupons, grocery lists, keys

Compact design folds down to size of clutch purse

Recyclable, durable, resists mold / mildew / stains

If you already follow my blog you have an entry to the contest. If your not a follower become a follower and you'll get an entry. Leave a comment for an entry and if you are a follower or become one that will give you two entries. If you want to promote this contest on your blog or facebook or whereever, let me know and for each place you do I will give you another entry. I will close this contest on Saturday the 25th at 10pm and announce the winners Sunday morning.

Porcupine Meatballs

This is a dish from my childhood. I love these meatballs. You can make these in the oven or in the crockpot but I prefer them in the pressure cooker. As I mentioned before I much prefer the pressure cooker to the crock pot these days, especially during the heat that has hit our state. I've adapted these meatballs over the years and I finally have them to what I call perfection. You may want to adjust them to fit your families tastes.

1.5 lbs ground chuck
1 cup white rice, I use regular but you can use minute rice
1 medium onion, chopped small
2 garlic cloves, minced
5 shakes of hot sauce
2 shakes of Worcestershire sauce
salt and pepper to taste
1 14oz can diced tomatoes, do not drain
1 8 oz can tomato sauce

Combine everything but the tomato sauce together. Shape into meatballs and place in pressure cooker, it's okay to stack meatballs on top of each other. Pour the tomato sauce over the top of the meatballs and close the lid. Bring the pressure cooker to pressure over medium heat. Maintain pressure and cook about 15 minutes. Allow to cool 5 minutes before removing lid. Serve.

Raspberry Honey Rolls

I came across this recipe via the Hive, a blog filled with Utah food bloggers. Kitty at Fahrenheit 350 posted about her blog so I headed on over to check her out. I noticed these rolls and thought they sounded so good. I had raspberries from the CSA pickup so I thought a perfect way to use those raspberries. I was right. These are so truly yummy rolls. They smelled delicious while cooking and it was really hard to wait a few minutes for them to cool enough to eat. They were sweet without being overly sweet. They were easy to make and I see myself using the dough recipe to try other fruit filled rolls.

Raspberry Honey Rolls
from Kitty at Fahrenheit 350

Dough:
Melt 8 oz sour cream & 2 tablespoons raspberry juice over low heat until warmed.
Add:
3 tablespoons sugar
2 tablespoons butter
1 package yeast (2 ½ teaspoons)
Stir into sour cream mixture until dissolved and smooth

Pour mixture into mixing bowl, add:
1 teaspoon salt
⅛ teaspoon baking soda
2 cups flour
1 egg
Knead together until smooth

Add 1-2 cups additional flour until dough is slightly tacky

Filling:
1 cup raspberries + 2 tablespoons sugar
Let germinate for 1 hour, then add 2 tablespoons creamed honey
Stir to incorporate.


Roll dough out to ½ inch, spread filling over dough.
Roll dough up lengthwise, pinch ends together, cut into whirlpools and press into prepared pans.
Will make 12 rolls when using a standard sized muffin tin.
*I used a muffin tin greased with vegetable oil and butter.

Bake at 375°F, 15-20 minutes, release from pan.

Glaze:
1 tablespoon creamed honey
1 teaspoon whipping cream
2 teaspoons powdered sugar
Whisk together and smooth, drape over rolls while hot.

July 17th Borski Csa Pickup

1 lb cherries
1 patty pan squash
3 lbs beets
2 zucchini's
8 oz sharp cheddar cheese from the Beehive Cheese factory

Pressure Cooker BBQ'd Beef

This was a huge hit in our house and its so easy to make. I love using the pressure cooker and these days use it in place of the crock pot as my husband does not like anything made in a crock pot. Prep time for this recipe took about 5 minutes. The actual cooking time was one hour without me needing to be standing next to it. Everyone in the house loved the beef. As you can see in my picture I made open faced sandwiches but you could use the beef in hamburger buns or whatever you would like. I used homemade bbq that I have in the fridge but you can use bottled bbq sauce.

4-5 lb chuck roast or a cheap roast
1 onion, sliced
1 cup water
2 tablespoons oil
salt and pepper

Heat oil in pressure cooker. Season roast with salt and pepper. Place roast in the heated oil and brown on one side for about 2 minutes. Flip and brown the other side. Add onions and water. Close the lid on the pressure cooker. Bring to pressure, about 5 minutes, over medium high heat. Maintain pressure and cook 45-60 minutes. Allow to cool 5 minutes before opening. Remove beef and drain liquid. Shred beef and add the cooked onions, if desired, and add about 1 cup bbq sauce, more or less as your taste desires.

24 Hour Picnic Salad

This was a really tasty salad. Sadly, though, I did not have a clear bowl to show off the layers of this salad before mixing. The picture above is after the salad has been mixed together. I had to sub sharp cheddar cheese for the blue cheese since most in my family do not like blue cheese. I think this salad would have been even better with some blue cheese. This is a great recipe for using up garden produce. If your using Tabasco sauce reduce the amount of hot sauce to one tablespoon so its not too spicy.

24 hour Picnic Salad
from the Cook's Country Cookbook

1 medium iceburg, washed, cored and chopped rough (about six cups)
salt
1/2 medium red onion, sliced thin
6 hard boiled eggs, peeled and chopped
1 1/2 cups frozen peas (I used fresh)
4 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
1 medium cucumber, halved lengthwise, seeded, and sliced thin
1 pound bacon, cooked and crumbled
1 1/2 cups crumbled blue cheese

Place half of the lettuce in a large serving bowl and sprinkle with 1/2 teaspoon salt. Rinse the sliced onion under cold water; pat dry with paper towels. Layer the onion, eggs, peas, celery, bell pepper, and cucumber over the lettuce. Add the remaining lettuce to the bowl, sprinkle with 1/2 teaspoon salt, and top with the bacon and cheese.

1 1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons hot sauce
2 teaspoons sugar
1 1/2 teaspoons pepper

Combine all of the ingredients and spread the dressing evenly over the top of the salad. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Remove the plastic wrap and toss until the salad is evenly coated with the dressing.