Tag Archives: Onion

Low fat Ranch dressing

Ranch dressing
Ingredient list

4 tsp. olive or vegetable oil
2 tsp. cider vinegar
artificial sweetener equivalent to 2 tsp. sugar
1/4 tsp. dried marjoram
3/4 cup buttermilk
3 tbsp. plain non-fat yogurt
2 tbsp. fat-free mayonnaise
2 tbsp. finely chopped onion
2 tbsp. minced fresh parsley
1 garlic clove, minced

In bowl, combine oil, vinegar, sweetner, and marjoram. Whisk in buttermilk, yogurt, and mayonnaise. Stir in onion, parsley, and garlic. Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Refrigerate dressing at all times.

Deliciously moist pork chops

Ingredient list

1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter

Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.

Oven Roasted Root Vegetables with Balsamic Glaze


Prep Time: 15 min.
Total Time: 1 hour.


1 red onions, cut into quarters
2 medium sized sweet potatoes, cut into 1” dice
3 beets, cut into 1” dice
4 carrots, peeled and cut into 1” dice
4 parsnips, peeled and cut into 1” dice
2 cups celery root, cut into 1” dice
½ small rutabaga, cut into 1” dice
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp balsamic reduction (optional)


1. Preheat oven to 400F.

2. Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.

3. Drizzle with balsamic reduction before serving.

Classic Potato Salad

Potato Salad_1

Potato Salad_3
Prep Time: 10 min.
Total Time: 25 min.


2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper

Preparation Instructions

1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.

2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.

New england baked beans

from Jennifer L.’s book, North Branch , MN


1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

Quiche lorraine

from Jennifer L.’s book, North Branch , MN


12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.

4 eggs
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan

Preparation instructions

1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.

Submitted by: Jennifer L

Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN


1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

Green pepper steak

from Diane B.’s book, Corvallis, OR


2 lbs of well trimmed top round steak, cut in 1/2″ strips.
2 cloves garlic
2 lge onions
2 lge green peppers
2 c. sliced mushrooms
1/2 t. black pepper
2 t. salt
1 c. red wine (burgundy)
5-6 pinches curry powder

Preparation instructions

In a heavy skillet, brown well the beef strips in 2 T. olive oil and a clove of garlic.
In a 2nd skillet, saute the onions and green peppers and garlic. When vegetables are near tender, add the mushrooms and continue to saute until mushrooms are tender. Add the pepper, salt and an additional garlic clove, minced.
Mix the sauteed vegetables with the browned beef and add 1 c red wine. Cook slowly for 1/2 hour. Then add the curry powder and simmer for another hour.
You may eat now or simmer for more time or store overnight when flavor will be even better. Be sure to place curry powder in at least an hour before serving so that it will not taste bitter.
Serve this over white rice and a nice salad.

Submitted by: Diane B

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca


4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

Oven beef stew

by Mandy D.’s book, Colton, SD


1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K