SANDRA'S HOMEMADE THOUSAND ISLAND DRESSING

A classic dressing that I've been making for years!

It's my 'go to' dressing to enhance grilled Reuben sandwiches,
moose and venison burgers,
iceberg wedge salads,
as a dip for fresh veggie sticks, etc...

Yield: Appx. 2 cups

Prep: 15 mins.

Chill: 2 hrs. minimum

INGREDIENTS

1 cup prepared mayonnaise (I use Best Foods)

1/2 cup Ketchup (I use Heinz)

2 Tablespoons Worcestershire sauce

2 Tablespoons freshly squeezed lemon juice

1/4 cup finely diced sweet gherkins

1 large egg, hard boiled, cooled, peeled and finely diced

METHOD

Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

SANDRA'S CHRISTMASTIME SPRITZ COOKIES

A tradition that's going to take place every year during Christmastime
from now on, they're beautiful and a buttery scrumptiousness...

Yield: Appx. 7 Doz. (depending upon disc sizes used)

Prep: 15 Mins.

Bake: 8-12 Mins. (Per batch, depending upon disc sizes used)

INGREDIENTS

3-1/2 to 4 cups all-purpose flour

--(depending upon humidity, adding 1 TB at a time to reach desired consistency)

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1-1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, beaten

1/2 teaspoon almond extract

2  teaspoons vanilla extract

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt (omit if using salted butter)

2 tablespoons milk

--Assorted colored decorating sugar crystals

METHOD

Preheat oven to 350 degrees.

Set aside silpat- or parchment-lined baking sheets.

In medium bowl, sift flour and baking powder and soda; set aside.

In bowl of stand mixer, using the paddle attachment, beat butter and sugar for 5 minutes until light and fluffy. Add beaten egg, almond and vanilla extracts, nutmeg, salt and milk; mix to combine. Gradually add dry mixture to wet mixture, while gently mixing just until combined.

[Do not chill cookie dough.]

Fill cookie press with dough and desired disc (alternate disc to a new one when desired), press cookies onto lined baking sheets about 1" apart.

Generously sprinkle with your favorite decorating sugar crystal color(s).

In batches, bake 8-12 minutes (depending on size of selected discs), just until edges are light golden brown. Cool 1 minute on baking sheet then transfer to a cooling rack. Store, once completely cooled, in an airtight cookie jar. ~ Enjoy!

SANDRA’S CLASSIC STROGANOFF over WIDE EGG NOODLES

A classic go-to recipe I have

prepared for my family

for many, many years that’s

very quick, easy, and tasty...

Servings: (4)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

1 lb. lean venison burger (or beef)

2 large shallots, minced

1 large garlic clove, minced

1 cup sliced fresh button mushrooms

2 teaspoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (10.75 oz.) can cream of mushroom soup

1 can of milk (use soup can)

1 teaspoon dry mustard

2 teaspoons worcestershire

2 tablespoons quality white wine

3/4 cup sour cream

1 tablespoon finely chopped fresh parsley

Garnish:

1 – Green onion (green part only), finely sliced

--1 (12 oz. pkg.) wide egg noodles prepared according to package directions

METHOD

Brown ground beef over medium-high heat with shallots until beef is no longer pink and shallots are translucent.

Add garlic and mushrooms; sauté for 2 minutes. Add flour, salt, and pepper, and toss to combine; cooking for 1 minute.  

Add soup and remaining ingredients, except sour cream and parsley. Simmer uncovered 15 minutes; stirring occasionally. 

Remove skillet from heat, and stir in sour cream and parsley. 

Stir to combine.

Serve over prepared wide egg noodles, and garnish with sliced green onions. ~ Enjoy!

~~~~~~~~~~~

Tip: I like to serve this main dish with a hearty garden salad drizzled with light vinaigrette.

SANDRA’S SWEET BALSAMIC VINAIGRETTE

Another favorite vinaigrette I prepare
just prior to serving
over special green salads...

Servings: (6)

Prep: 5 Mins.

INGREDIENTS

1/4 cup balsamic vinegar

1 garlic clove, grated

2 tablespoons honey

1/2 teaspoon fine-grain kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

METHOD

Whisk all ingredients, except olive oil, in a small bowl to combine.  

Drizzle olive oil in a slow and steady stream while whisking until emulsified.  

Serve vinaigrette over your favorite combination of salad greens and veggies. ~ Enjoy!

Feel free to try this vinaigrette with the following:

Sandra's Mediterranean Salad Recipe

SANDRA'S CLASSIC DIJON VINAIGRETTE

Yields: (3/4 Cup)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS

¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper, to taste

METHOD

In a small nonreactive bowl (glass or ceramic), whisk together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking to form an emulsion. Once thickened, add kosher salt and ground pepper, to taste. - Enjoy!



~~~~~~~~~~~~~~~~~~~~




Tip:  This is also an excellent marinade for poultry, fish, and shellfish.

SANDRA'S DELICIOUSLY CLASSIC RICE PUDDING

I created this recipe many years ago,
and I often make because my husband and I love it so much...

Servings: (6)

Prep: 15 mins. | 

Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins

***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).

Bake for 60 minutes.  (Tip:  This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices).  When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.

Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat.  Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.

Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.

SANDRA'S SWEET and SOUR CLASSIC RECIPE for many types of MEATS OR POULTRY

A perfectly seasoned and flavorful
recipe that'll quickly become
your quick go-to and main-stay recipe
when you're craving sweet and sour...

Servings (4)

Prep: 10 mins |
Cook: 20 mins

Posted: by Sandra

INGREDIENTS:
·  1 pound beef tenderloin (or moose/venison/buffalo/chicken/pork)
· 1 tablespoon vegetable oil
· 1/2 medium onion, julienned
· 1/2 medium green bell pepper, julienned (or red)
· 1 can (8 ounces) pineapple chunks in juice, (do not drain)

***Sauce:
· 1-1/4 cups water
· 1/4 cup dark brown sugar
· 1/4 cup apple cider vinegar
· 1/4 cup ketchup
· 1 tablespoon soy sauce
· 2 tablespoons cornstarch

---Prepared steamed rice

METHOD

Cut meat with grain into 1" strips; cut strips across the grain into 1" cubes.

In a glass measuring cup, whisk all the sauce ingredients and set aside.

Heat large skillet over medium-high heat. Add oil; rotate skillet to coat. Add moose meat and let brown, add onion and continue cooking for 2 minutes, and then add bell pepper and continue cooking for 2 more minutes. Stir in pineapple with its juice and heat to boiling; reduce heat to medium. Whisk sauce ingredients together to re-combine cornstarch in bottom of bowl, and then slowly pour in sauce mixture while stirring for 2 final minutes until sweet & sour thickens.

Serve sweet and sour over steamed rice.

~~~~~~~~~~~~~~~~~~~

Tip:  When I use moose or venison tenderloin, I brown the meat and let it simmer in a bit of beef broth on low heat for about 1-1/2 hours, just to ensure it is tender.  I then re-crisp it by browning it again by following the above recipe.