Junk Drawer Recipes

1 1-lb. can cut green beans
1 1-lb. can garbanzo beans
1 1-lb. can kidney beans
1/2 c. green pepper, chopped
3/4 c. sugar
2/3 c. cider vinegar
1/3 c. salad oil
1 tsp. salt
1 tsp. black pepper

Drain beans well. Combine in large bowl. Add green pepper. In a separate bowl, combine sugar, vinegar, and oil. Mix well and pour over vegetables. Add salt and pepper and toss.

Chill overnight. Before serving, toss to coat the beans with the marinade again.

This recipe gets better the longer it marinates. I have had more requests for the recipe than any other dish. It's really great and so simple.

3 pounds baby white potatoes, scrubbed
1 tbsp plus 1 tsp salt
2 tbsps white-wine vinegar
5 large eggs
1 cup Homemade Mayonnaise, or prepared
3 tbsps curry powder
1 medium onion, thinly sliced into slivers
1/4 cup fresh cilantro, finely chopped

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tbsp salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.

2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.

3. Place mayonnaise, curry powder, and remaining tsp salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Dressing
1 lemon
2 tbsp. white wine vinegar
1 c. sugar
1 tbsp. vegetable oil
1 tsp. poppy seeds

Salad
1/4 c. sliced natural almonds
8 oz. strawberries
1/2 med. cucumber, sliced and cut in half
1/4 sm. red onion, sliced into thin wedges

For dressing, zest lemon to measure 1/2 tsp. zest. Juice lemon to measure 2 tbsp. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

Preheat oven to 350. Spread almonds onto cookie sheet and toast until lightly browned (10-12 mins). Let cool.

Hull strawberries and cut into quarters. Score cucumber lengthwise. Slice cucumber into 1/8" thick slices and cut in half. Slice onion into thin wedges.

Place spinach in large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad and toss to coat well. Sprinkle with almonds. Serves 10.

2 cups cooked diced chicken
1 cup pitted fresh or oven dried cherries
1 cup chopped celery
1 tart apple, cored and chopped
1/2 cup toasted chopped walnuts
4 ounces goat cheese
8 cups mixed greens

DRESSING
1/4 balsamic vinegar
1/4 cup olive oil
2 tablespoons sugar

To oven dry cherries: Toss the pitted cherries with a tablespoon of sugar and balsamic vinegar. Let sit for 30 minutes, then place in a 300 degree oven for forty minutes. Let cool.

Place all the ingredients over the mixed greens and toss with dressing.