Beef Marinade

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbs garlic powder
3 Tbs dried basil
1 1/2 Tbs dried parsley flakes
1 tsp ground white pepper
1/4 Tbs hot pepper sauce (optional)
1 tsp dried minced garlic

Marinade for up to 8 hours before cooking

Baba Ghanoush

1 large eggplant, roasted

1/4 tahini 

1/4 lemon juice (about 2 lemons) 

3 cloves garlic, minced

2 Tbs sesame seeds

1 1/2 Tbs olive oil
Salt to taste

1. Preheat oven to 400 degrees. 
2. Place eggplant on baking sheet lined with parchment paper, and make holes in the skin with a fork. Roast it for 20 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. 
   Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 
   Refrigerate for 3 hours before serving.
   Will last 2-3 days refrigerated. 

Mac N Cheese

Serves lots. Great for potluck.

Box of macaroni noodles
Box of velveta Mexican cheese (cubed)
2 cans of cheese soup
1 cup sour cream
1 cup milk
1/2 cup Parmesan

1/4 cup butter (melted)
1.75 sleeves of ritz crackers (crushed)

Cook noodles aldente (about 7 min).

Preheat oven 350 F.
Grease large baking dish.

Add to cooked noodles, soup, velveta, Parmesan, sour cream,
Milk. Stir together well. Pour into prepared baking dish.

In separate bowl, mix together crackers and melted butter. Sprinkle over casserole.

Cover casserole with aluminum foil. Bake for 30 min. Remove foil and bake 7 more minutes.

Pioneer Woman’s Creamy Mashed Potatoes

Yield 10 servings

Ingredients

• 5 pounds russet potatoes, peeled, cut into three-inch pieces
• 3/4 cup butter (1-1/2 sticks), plus two tablespoons, all cut into one-inch pieces
• 1 head of roasted garlic cloves
• 1 (8-ounce) package cream cheese, softened
• 1/2  to 3/4 cup half and half
• 1/2 to 1 teaspoon Lawry's Seasoned Salt
• 1/2 to 1 teaspoon freshly ground black pepper
• Fresh chives, finely chopped, for garnish

Instructions

1. Bring a large pot of water to a simmer over high heat and add the potatoes. Cover the pot with a lid that is set slightly ajar and bring the water to a boil.  
2. Cook for 30 to 35 minutes, or until potatoes are easily pierced with a fork.
3. Meanwhile, preheat the oven to 350F.
4. When the potatoes are fork-tender, drain them into a colander then transfer them back into the dry pot.
5. Add 1-1/2 sticks of butter, roasted garlic, the 8-ounce package of cream cheese, and about 1/2 cup of half-and-half. Mash the potatoes to incorporate the ingredients.
6. Mash in the Lawry’s Seasoning salt and black pepper. Continue to mash until the potatoes are smooth, creamy and the seasoning is evenly distributed.
7. Transfer the mashed potatoes to a medium-sized baking dish.
8. Add two tablespoons of butter pieces over the top of the mashed potatoes and bake in the oven until the butter is melted and the potatoes are heated through.
9. Immediately garnish the mashed potatoes with the fresh chives.

Mocha Cream Party Punch - Mom's

4 qt strong coffee (1 gallon)
2 qt chocolate ice cream (Haagen Dazs recommended)
2 qt vanilla ice cream (Haagen Dazs recommended)
1/2 pt whipping cream (or cheat and use Cool Whip)
1/2 cup sugar
2 Tbs vanilla
Nutmeg for garnish


Chill coffee.
Add ice creams, stir until partially melted.
Whip cream, adding sugar gradually (or dissolve into coffee), then fold in vanilla - float on top of ice cream mixture
Sprinkle with nutmeg.

Yield: 25-30 servings

White Bean Soup, Italian Style - Lexie's

8 oz dried cannellini beans
or
3 cans of cannellini beans
3Tbs olive oil
2 onions, finely chopped
2 garlic cloves, minced
5 cups vegetable stock
1 celery stalk, chopped
3 or 4 parsley stems (flat leaf parsley)
1 bay leaf
1 Tbs lemon juice
Salt and freshly ground pepper to taste

To serve:
Chopped parsley leaves
Crumbles of cooked bacon

1) Soak the beans in cold water to cover overnight. Drain.
2) Heat 2 Tbs oil in a saucepan over medium-low heat. Add the onions and cook, stirring, for 8 minutes, until translucent. Add the garlic and cook for 1 minute.
3) Add the drained beans, stock, celery, parsley, and bay leaf. Bring to a boil over high heat. Cover and simmer about 1 1/2 hours, stirring or until the beans are very tender. Stir in the lemon juice.
4) Remove the bay leaf. In batches, with the lid ajar, purée the soup in a blender. Return to the pan and season. Keep warm.
5) Heat the remaining 1 Tbs oil in a small frying pan over medium heat. Add bacon, cook for 5 minutes. Add shallots and cook for 3 more minutes.

Top with crumbled bacon and shallots or leaves of parsley.

Tabbouleh

https://www.allrecipes.com/recipe/14229/tabbouleh-i/

• - 1 cup bulgur grain
• - 1 2/3 cups boiling water (to make bulgur)
• - 1/3 cup olive oil 
• - 1/3 cup lemon juice
• - 1 cup chopped green onions
• - 1 cup chopped fresh parsley
• - 1/4 cup chopped fresh mint
• - 3 tomatoes, chopped
• - 1 cucumber - peeled, seeded and chopped
• - 1 teaspoon salt
• - ground black pepper to taste 
• Instructions:
• - Cook bulgur according to package
• - Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
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