My Grandma's Potato Salad

This is one of my family favorites. I don't have good measurements because it is really easy to make as much or as little as you want. I also don't have good measurements because the recipe comes from my grandma. She is a dump and stir cook, but somehow the recipes always turn out wonderful.

6-10 red potatoes
miracle whip salad dressing
milk
green onions
salt
pepper

1. Boil the red potatoes. Let the potatoes cool and then peel and dice. Put them in a large bowl.

2. Cut up some green onions to put in with the potatoes. A couple will probably be enough, but you can put in as many as you would like.

3. Mix the miracle whip and the milk together to make a creamy sauce. Mix enough together so that it is creamy and not thick like the miracle whip or runny like the milk. Make enough of the sauce to cover the potatoes.

4. Mix the sauce and the potatoes together. Salt and pepper to taste. Enjoy!

TASTY BANANA TREATS

2 ripe bananas, unpeeled

1/4 cup brown sugar

2 tsp. cinnamon (I thought it was a little too much cinnamon)



Preheat grill to medium high heat. Place unpeeled bananas on grill

4-6 minutes, turning frequently until peel is blackened. Remove from

grill, then peel and slice bananas into bite-size pieces. Roll in sugar and

cinnamon mixture and serve.

Grilled Caribbean Lime Chicken

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 tsp. Greek seasoning
8 boneless skinless chicken breast halves (6 oz. each)

SALSA:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 Tbsp lime juice
1 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

1. In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken, Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.

2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Serve with salsa.

Oatmeal Cake with Caramel Icing

1-1/4 cups boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg

ICICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup fat-free milk
1/2 tsp vanilla extract
1/8 tsp salt
1-1/2 cups confectioners' sugar

1. In a small bowl, pour boiling water over oats; let stand for 10 minutes.

2. Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.

4. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Graduall whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

Broccoli Sunflower Salad - Valerie

2 bunches broccoli
1 c. mayonnaise
1 c. sunflower seeds
2 tbsp. sugar
2 tbsp. cider vinegar
6 slices cooked bacon, crumbled
2/3 c. cubed cheddar cheese

Chop broccoli, including peeled stems. Mix mayonnaise, vinegar, and sugar. Pour over broccoli. Add sunflower seeds and bacon. Mix well.

Tangy Beef Kababs - Valerie

2 lbs. boneless sirloin steak(but I use Tri-tip)
1/2 c. soy sauce
1/4 c. vegetable oil
1/4 c. brown sugar
1/4 c. vinegar
1/2 c. pineapple juice
1/2 tsp. salt, optional
1/2 tsp. garlic powder

Cut meat into 1 to 1 1/2 inch cubes, place in large deep dish. Combine soy sauce, oil, brown sugar, vinegar, pineapple juice, salt and garlic powder. Pour mixture over meat cubes, cover and marinate two to four hours in refrigerator, turning occasionally. Thread beef on skewers. Grill over medium coals 15 to 20 minutes until desired doneness.

Crummy Dessert - Karalean

Crust:

2 Cups graham cracker crumbs
1/2 Cup melted butter
6 Tbsp powdered sugar
Put into 9 x 13 pan. Save some crumbs for the top

Mix Together:
1 pkg. lemon Jello, small
3/4 Cup sugar
3/4 Cup boiling water

Stir until dissolved and add 1/3 Cup lemon juice.
Chill until thickened

Whip 1 cold can of milk (put in freezer until icy cold)
Add Jello. Beat together. Pour over cracker crust. Sprinkle crumbs on top.