A Walk Down Memory Lane


Original post: July 16,2010

When I found the grocery list this morning at my local market I thought it would be fun to share with all of you since that was my intention when I started Chellengeu2cook. I read the list and my mind went back in time probably 14 years. I had been invited to my very first Pampered Chef party and the consultant made this dinnertime salad. Needless to say, I had to buy the Busy Mom’s cookbook. I used to make this for summer lunches when we lived in Ohio, but haven’t made it once in the 9 years we have lived in Michigan. Funny how the mind works isn’t it?  Anyhow, I hope you enjoy! Mark and I had it for lunch today and it was delightful. Just as I remembered!  From the list I used sausage, potatoes, onions, Dijon mustard, sour cream and good beer. Not Bad!!
Hope you enjoy and Happy cooking,
Vonnie                                                                                                                      

PS…Share your recipes you came up with for the latest grocery list!

From The Pampered Chef Busy Mom’s Cookbook, 1996.
Opening page:
This book is for all the mothers, fathers and caregivers who make careful, loving meal preparation part of their busy lives… and for the thousands of Pampered Chef Kitchen Consultants who help make the lives of everyday cooks a little easier and a lot more fun. Doris Christopher, Founder and President.

Meat”n” Potato Salad
1 pound smoked sausage cut into 1/2 inch thick slices ( I used a pre-cooked Italian sausage)
1 pound small red potatoes, cut into 1/2 inch cubes (I used white potatoes)
1 1/2 cup chicken broth
1/2 cup sour cream
2 TBSP. cider vinegar
2 TBSP. mayonnaise (I used Miracle Whip)
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 large green bell pepper, diced
1/2 cup red onion chopped

Place sausage, potatoes and chicken broth in a large frying pan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.   Meanwhile combine sour cream,vinegar,mayonnaise,mustard,sugar, and salt in a 2 qt bowl. Set aside.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes. Add sausage, potatoes, bell pepper, and onion to sour cream mixture. Toss to coat. Serve warm or cold.
Yield: 4 servings

Advertisements

Meatless Monday Root Vegetable Stew


This is a hearty Meatless Monday meal that so satisfying.  Pair it with a green salad and some great bread, like Sue’s Oatmeal Bread (shared recipe last week) made in your breadmaker and you have the perfect dinner!

For some of you Meatless Monday is not your forte so just add some cooked spicy sausage, cooked or leftover chicken shredded right before serving.

This stew only gets better as it sits, so don’t make lunch plans for Tuesday!!

PS….Uncle Jim’s Pepper Mustard is a product friends of mine created and produce. Check them out. You will fall in love with wonderful mustard!   www.unclejimsstore.com

Enjoy and Happy Cooking,

Vonnie

 Ingredients:

1  TBSP.  olive oil

1  cup  chopped onion

3  TBSP.  chopped garlic

1  TBSP.  chopped fresh rosemary, divided

2 1/2  cups diced peeled  potatoes

2 1/4  cups diced peeled rutabaga

2  cups  diced peeled turnip

1 1/4  cups  diced peeled parsnip

1 cup  diced carrots

2  cups  vegetable broth

2  cups  water

1/4 cup  heavy whipping cream

1/2  tsp.  freshly ground black pepper

1/4  tsp.  salt

2-3 TBSP. Uncle Jims Pepper Mustard, Optional…but highly recommended!

Directions:

1. Heat oil in a large pan over medium heat. Add onion to pan; cook until tender about 3-4 minutes, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook for about 1 minute, stirring occasionally. Stir in potatoes and next 6 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. Return to pan. Stir in cream, pepper mustard, pepper, and salt.