Adam's Favorite Caesar Salad Dressing

1 clove garlic
2-3 tablespoons Egg Beaters
1 anchovy fillet
1/2 tspn. dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil

Put all ingredients except oil in food processor. Blend. Add olive oil in a slow stream and continue to blend until dressing is emulsified.

Roasted potatoes with mustard dressing adapted from Cooking New American

1/3 cup dijon mustard
1/4 cup olive oil
2 tablespoons (or more) balsamic vinegar
2 minced garlic cloves
Chopped rosemary or parsley (1 tspn)
1 tablespoon kosher salt
1/2 teaspoon pepper
2 to 3 pounds potatoes,1 inch dice

Heat oven to 400 degrees. Whisk mustard, olive oil, vinegar, garlic, rosemary, salt & pepper. Add potatoes and toss to coat. Spread in a single layear on baking pan in a 400 degree oven for 50 to 55 minutes. Toss several times with spatula to brown evenly.

Lemon Chicken adapted from American Masala

4 chicken legs and thighs
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil

Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.

Larry's favorite couscous

1 can 14 oz. can chicken broth
1 large onion, diced
1 tblspn. oil
1 1/4 cups couscous (we use whole wheat)
1/2 cup raisins
1 tspn salt
Pepper
Sliced toasted almonds
Mixture of fresh herbs (parsley, mint)about 1/2 cup

Bring chicken broth to a boil. Turn off heat and place couscous in pot. Cover and let sit 5 minutes or more.
Sautee diced onion in oil until brown.
Add all other ingredients and toss.

Spicy salad dressing

1/4 cup vegetable oil
1/2 cup white vinegar
1 teaspoon dijon mustard
2 tablespoons honey
1 1/2 teaspoons McCormick Jerk seasoning

Mix ingredients by shaking in a jar.

Stephanie's Favorite Stuffing or Mock Derma

1 box Ritz crackers
2 grated carrots
1 stalk celery, grated
1 grated onion (medium)
1 extra large egg, beaten
1/2 cup vegetable oil

Use a food processor to crush Ritz crackers. You can also grate the carrots,celery and onions in the food processor. Add egg and oil to the mixture.
Either get a big piece of aluminum foil and empty the mixture onto the foil and form into a log, or grease a baking pan and spread the mixture into it as you would a pudding.
Bake in a 350 degree oven for 30 minutes or until cooked through.

Our Family's favorite cocktail franks

Little Hot Dogs

1 package Hebrew National cocktail franks
1 tablespoon whole grain mustard
3-4 tablespoons raspberry jam or jelly

Place mustard and jam or jelly in saucepan over moderate heat and stir until blended. Put in cocktail franks and cook for 4-5 minutes.

Kasha Varnishkas

Kasha Varnishkas

1 or 2 very large onions (vidalia or spanish)
1 1/4 cup buckwheat groats
1 egg, beaten
Oil
1 1lb package of small bow ties
2 cups water
salt
pepper

Dice onions into 1/4 dice. Sautee onions in a frying pan with a couple of tablespoons of vegetable oil. When brown, place into large casserole.
Boil bow ties according to package directions. Drain well.
Place buckwheat groats into a bowl with the beaten egg, and mix well. Put the frying pan from the onions on a high heat and when hot, put in egg-coated buckwheat groats. Keep stirring with a fork until the grains separate..........two to four minutes.
Boil the 2 cups of water. When the water boils, pour it into the pan with the buckwheat groats. Add salt to taste.
Cover the pan and take it off the heat.
When buckwheat groats are steamed through, add them to the onions. Add the drained bow ties. Season with salt & pepper.