Recipe from Diane Bearden, Circulation Assistant @ Roberts Library
Healthy Potato Salad
3 lb. Yukon gold potatoes
1.25 tsp. salt
0.25 tbsp. coarsely ground black pepper
0.75 c. buttermilk
0.25 c. light mayonnaise
2 tbsp. snipped fresh dill
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
2 green onions
Directions
In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.
Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.
Submitted by Laurie Raper, Circulation Supervisor @ Roberts Library
Chocolate Wacky Depression Cake
This recipe was popular during the Depression because it did not require milk, butter or eggs.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water
DIRECTIONS:
Preheat oven to 350 degrees. In a medium mixing bowl, whisk all the dry ingredients together by hand. Add all the wet ingredients until well combined. Pour into a 8×8 pan which has been prepared with non stick spray.
Bake for 30 until done. Allow to completely cool before serving. Cake is even better if eaten the next day. Enjoy!
Recipe from Diane Bearden, Circulation Assistant @ Roberts Library
Fresh Apple Cake
1 ¼ cup Wesson Oil 2 cups white sugar
3 well beaten eggs
3 cups self-rising flour (divided)
2 tsp. vanilla flavoring
1 tsp each cinnamon & Apple Pie Spices
3 cups chopped & peeled apples (food processor)
1 cup finely chopped pecans
In mixer blend together oil, sugar and eggs. Add only 2 cups of flour (save last cup to mix with apples & pecans, keeps them from settling to the bottom of cake). Add vanilla, spices, apples & pecans mixed with flour, blend well. Pour batter into greased & floured Bundt Pan
Put cake in cold oven, turn oven to 325. Bake aprox. 50 min – 1 hour or until golden brown. Cake is best when it sits at room temp. several hours or overnight for moistness.
Topping for Cake – (have ready as soon as cake comes out of oven) 1 stick Land of Lakes Butter 1 cup light brown sugar ¼ cup of evaporated milk or whole milk 1 tsp. vanilla flavoring Heat butter, sugar on low heat until melted, add milk, as it comes to a boil remove from heat, add vanilla flavoring and let cool a few minutes before putting on the cake. Pour over cake let soak thru cake overnight, may be stored at room temperature in airtight container. Enjoy!
Mango Salsa -
Submitted by Tracey May, Administrative Assistant at Gilmer campus
3 Mangos – not green but not overly ripe
1 medium onion, chopped
2 gloves garlic, minced
1 can chopped green chili peppers
Cilantro
Directions:
Peel mangos and chop. Add onion, garlic, peppers, and cilantro to mangos. Refrigerate until ready to serve. Serve over sautéed chicken (see recipe below).
Sautéed Chicken with Mango Salsa
Package of boneless, skinless chicken breasts (thin sliced works well – if using regular breasts, slice thin before cooking)
2 tsp. minced garlic (can use fresh or canned)
1 tsp. ground cumin
Salt & pepper to taste
Olive oil
Directions:
Cover bottom of non-stick skillet with olive oil. Bring to medium heat. Sprinkle chicken breasts with cumin, salt, & pepper. Cook uncovered, turning as necessary, over medium to low heat until juices run clear. Add minced garlic and cook for an additional two minutes or until garlic is tender. Remove to serving tray and top with mango salsa (see recipe above). Store remainder in refrigerator for reheating (reheat chicken and then top with salsa).