Creamy Macaroni Salad

Ingredients:

3 cups elbow macaroni (about 10 ounces)

1/2 cup reduced-fat sour cream

1/2 cup reduced-fat mayonnaise

1/4 cup milk

1/2 cup sweet pickle relish

2 tablespoons white vinegar (substitute: Sweet Pickle juice)

2 teaspoons prepared mustard

1 cup cubed Cheddar cheese (about 4 ounces)

1 cup chopped celery

1/2 cup chopped green bell pepper

1/4 cup chopped onion

1/4 teaspoon paprika

Step-by-Step:

Cook macaroni according to package directions. Drain; rinse with cold water; drain again.
Combine sour cream, mayonnaise and milk in a large bowl; mix well. Add relish, vinegar and mustard; mix well.
Add cooked macaroni, Cheddar, celery, bell pepper and onion to bowl; mix well. Sprinkle with paprika.

Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.

Apple-Glazed Beef Brisket

1 boneless beef brisket (4 to 5 lbs.)
1 medium quartered onion
2 cloves garlic, halved
10 whole cloves
water
1 ounce apple jelly
1/3 cup dry white wine
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
3 tablespoons green onions, minced w/tops
1 1/2 teaspoons salt
3/4 teaspoon cracked black peppercorns
3/4 teaspoon curry powder
parsley

Directions:

1. Place brisket; onion, garlic and cloves in large dutch oven.
2. Add water to cover.
3. Bring to a boil.
4. Reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.
5. Drain brisket, cover and refrigerate up to 24 hours.
6. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally.
7. Place brisket in shallow roasting pan.
8. Brush with glaze and roast in preheated 325-degree oven 45 minutes, basting frequently with glaze.
9. Place brisket on heated serving platter and garnish with parsley and tomato roses.
10. Carve brisket into thin slices and serve with remaining glaze.
11. Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Crunchy Potato Bites

Ingredients
1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko

Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours

For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.

Preheat the oven to 350 degrees. Grease baking sheet

Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.

Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.

Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.