Onion- Roasted Potatoes- Mylinda

1 envelope lipton onion soup mix
4 med potatoes cut into 2 inch chunks
1/3 C olive oil
Preheat oven to 425º. In 9X13 inch pan baking or roasting pan, combine all ingredients until evenly coated.
Bake uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
*We really like this with carrots instead of potatoes too.

Rosemary Carrots- Mylinda

2 ¼ C thinly sliced carrots
½ C water
1T snipped fresh or dried chives
1T brown sugar
1t chicken bullion granules
½ t snipped fresh rosemary, or pinch dried rosemary, crushed
1/8 t pepper
Place carrots and water in a saucepan; cover and cook over med heat for 8-9 min or until crisp-tender. Drain, reserving 2T cooking liquid. Transfer carrots to serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over carrots and toss to coat.
*I usually use baby carrots cut in half and at least double this recipe.

Sauerkraut- Mylinda

SAUERKRAUT-Mylinda
½ Kilo onion
a little sugar
olive oil
roast together slowly till onion is golden
1 kilo sauerkraut- rinse a little
salt pepper
caraway
juniper berries (dry)
garlic (4 or 5 cloves pressed or chopped)
bay leaves 4 or 5
½ liter pork broth
½ kilo bacon
simmer all together until med brown, about 4 hours.
other good add ins- clove, apple
*This is the recipe just as I received it (only translated). I double it and I would say I use 2 tennis ball sized onions, 2-4T sugar, maybe 2T oil, about 8C sauerkraut, 2t salt, 1/4t pepper, 1T caraway, 2T juniper berries, the rest as it says and I never put in the bacon because their bacon is not what we think of. I guess you could probably ask the butcher for a slab of bacon and just dice it very fine and cook it before or with the onion.

School Lunch Peanut Butter Bars

Remember the peanut butter bars from elementary school lunch? They were the BEST! I searched the internet high and low and found this recipe that is very similar to the ones from elementary days. I even had the chance to do a taste test with the real deal at a Davis County School District lunch one day and I'd say they were about equal. Enjoy!

School Lunch Peanut Butter Bars
This recipe is for a large 18X13 inch pan.

Make sure to half the recipe if you are using a 9X13 inch pan!

Cream together:
1 C sugar
1 C brown sugar, packed
1 C butter, softened

Add and combine:
1 tsp vanilla
2 large eggs
1 C peanut butter (I prefer chunky because I like peanuts, but original recipe calls for creamy)

Add and mix with above mixture:
2 C flour
1 tsp baking soda
1 tsp salt

Add last:
2 C oats (I prefer whole oats, but the original recipe called for quick oats)

Spread dough on greased cookie sheet cake pan.

Bake 350 degrees for 20-23 minutes until golden brown.

While hot, spread 1 ½ C creamy butter on top. This layer should be thin. It is easier to spread the peanut butter if you microwave the it for about 15 seconds so it is hot and thin.

Cool so that peanut butter is solid again. It helps if you place pan into the refrigerator for 10 minutes after they are completely cooled off so the peanut butter will become very solid.

Spread chocolate frosting on top. This layer should be thicker than peanut butter layer.

Cut into bars.

Hershey’s Cocoa Best Frosting

18X13 pan:not needed to double frosting recipe.

½ C butter
4 TBS Hershey’s Cocoa
1 tsp vanilla well.
4 TBS milk
4 C powdered sugar



1. Melt butter over low heat in medium saucepan.

2. Gradually add all other ingredients and mix well. Make sure you put frosting onto peanut butter bars immediately because this recipe sets rather quickly.

Angel Hair Stir Fry Pasta with a Thai Peanut Sauce

YAY! My first ever contribution to Redd Hot Recipes. I won't be emailing out recipes anymore; I'll post them here! :) Mel

Source: The Ultimate Peanut Butter Book


Makes 4 servings:

1 small onion, minced (about 1/3 C)
1 clove garlic, minced
1 ½ TBS minced peeled fresh ginger
2 tsp chili paste or chili sauce (can increase, but beware!)
2 tsp packed dark brown sugar
¾ C evaporated milk or lite coconut milk
½ C chunky standard peanut butter
juice of 1 lime (about 2 TBS)

8 oz dried angel hair pasta or other thin pasta or brown rice, cooked to package directions
1 package frozen stir fry vegetable mix, cooked to package directions


DIRECTIONS:

1. Spray a large nonstick skillet with nonstick spray and set the pan over medium heat.

2. Add onion, garlic and ginger. Sautee until fragrant and soft about 1 minute.

3. Stir in chili paste or chili sauce and brown sugar; cook, stirring constantly until very aromatic, about 15 seconds.

4. Stir in the evaporated or coconut milk, peanut butter and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds.

5. Pour the warm sauce over the noodles or rice and stir fry vegetables in a large bowl. Toss well and serve at once.

30 Minute Rolls

I have been wanting a roll recipe that I didn't have to wait three hours for- because I often forget to get them started in time for dinner. I found this recipe at Real Mom Kitchen and they are really great. I was worried about them tasting "yeasty" due to so much yeast, but they were fine. If I am in pinch- these are quick and easy and I will definitely make them again.  1/8 cups plus 2 tsp. warm water
1 cup warm milk
1/3 cup butter
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour (I used 2 cups whole wheat flour)
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown