Curried Potato Salad.

Curried Potato Salad

2 pounds medium red potatoes
1/4 cup diced green onions
2 TBSP olive oil
2 tsp curry powder
1/2 tsp ground allspice
1/4 tsp dried crushed red pepper
1/2 cup diced celery
1/2 cup shredded carrot
5 thin salami slices or pepperoni slices, cut into thin strips
2 TBSP chopped pimento stuffed olives
1 TBSP chopped fresh parsley
1/2 cup sour cream
1/4 cup chopped golden raisins
3/4 tsp seasoned salt

Cook potatoes until tender. Drain, cool, and cut into cubes. Saute green onions in oil for 2 minutes. Stir in curry powder, allspice, and red pepper; remove from heat. Add potatoes, tossing gently to coat. Stir in celery and next 4 ingredients. Stir together sour cream, raisins, and salt, then pour over potato mixture and toss gently. Cover and chill.

Egg Custard Pie.

Egg Custard Pie

2 pie crusts
1 tsp ground nutmeg, freshly grated
6 large eggs
1 quart whole milk
1 12-oz can evaporated milk
1 cup sugar
1 TBSP vanilla extract
1/4 tsp salt

Evenly sprinkle nutmeg onto bottom of crusts. Whisk eggs together with remaining ingredients. Pour into pie crusts and bake at 400 degrees for 7 minutes. Reduce temperature to 325 and bake 35-40 minutes or until a knife inserting into the center comes out clean. Cool on wire racks and then chill for at least 1 hour.

Warm Peanut Butter Sauce.

Perfect over ice cream, or anything else sweet!

Warm Peanut Butter Sauce

1 cup granulated sugar
3/4 cup whole milk
1 TBSP light corn syrup
1/4 tsp salt
6 TBSP peanut butter
1/2 tsp vanilla extract

Stir together first four in a small saucepan. Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved. Stir in peanut butter until smooth. Remove from heat, stir in vanilla, whisk, and serve.

Mexican Chicken Soup.

Mexican Chicken Soup

1 small onion, chopped
1 green bell pepper, chopped
1 TBSP vegetable oil
2 quarts chicken broth
1 can black beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 can diced tomatoes
3 cups chopped cooked chicken
1 cup frozen corn
1 tsp pepper
1/2 tsp salt
1 tsp ground cumin
2 TBSP chopped cilantro
2 TBSP lime juice

Saute oil & bell pepper in oil in a large dutch oven over medium heat for 5 minutes. Stir in chicken broth and next 8 ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat, stir in cilantro and lime juice. Garnish, if desired, with lime slices, tortilla chips, sour cream, cheddar cheese, and more fresh cilantro.

Chicken & Rice Salad.

Chicken & Rice Salad

2 cups chopped cooked chicken
1 cup cooked chicken flavored rice
1/2 cup minced celery
1/2 cup chopped black olives
1/2 cup chopped green olives
1/4 cup chopped green onions
2 TBSP minced fresh dill
2 hard-boiled eggs, chopped
3 TBSP mayo

Combine all in a large bowl. Cover and refrigerate for 4 hours. Serve in lettuce leaf cups.

Shrimp Pasta Salad.

This get better in the refrigerator, so make a day ahead!

Shrimp Pasta Salad

1 cup sour cream
1 cup mayo
1/2 cup minced onion
1/4 cup minced celery
3 TBSP ketchup
4 tsp fresh lemon juice
3 tsp prepared horseradish
1 tsp salt
3/4 tsp ground black pepper
1 1/2 pounds medium shrimp, cooked, peeled, & deveined
1 lb. macaroni, cooked & drained

In a large bowl, combine all, cover, and chill at least 4 hours, preferable overnight.