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Aunt B’s Chicken Salad

Aunt B’s Chicken Salad

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Aunt B's Chicken Salad

Poultry in Motion

The ingredients may be simple, but the flavor are anything but! Aunt B’s Chicken Salad features succulent rotisserie chicken tossed in a light sour cream sauce along with juicy chunks of Fuji apple and crunchy pecans — a fresh, updated take on an old-fashioned favorite!

(Butcher) Block Party

It seems as though everyone has a preferred version of chicken salad, with some opting for the classic savory, celery and onion only method, and quite a few others paying homage to the 80’s by adding halved grapes and toasted walnuts. The purists use mayonnaise only for the dressing, while some folks like to add yogurt, sour cream, or even a little cream cheese.

But, while I like many versions, this one is my favorite. Sometimes I add additional ingredients if I’m needing to serve a crowd, but I find that the combo of sweet apple and pecan is what really does it for me. If I don’t have any sliced cheddar on hand to eat it with, I also like to throw in a very little bit of crumbled feta or bleu cheese.

I’ve gone ahead and listed a few other complementary optional add-ins on the recipe card. I don’t usually use them, but they’re offered just in case you’re having a party, or just want to play around and find your own favorite combination!

‘Tis the Seasoning…

For my chicken salad recipe, the seasoning that I greatly prefer to use is a blend called “Chip & Dip” seasoning available from Penzeys Spices. It really does make a difference, but if you can’t get your paws on any, just use your favorite seasoning salt, to taste.

Creamy and satisfying, Aunt B’s Chicken Salad is a delightful thing to have made up in a bowl in the fridge, just waiting to be made into lunchtime sandwiches, nibbled on before-dinner crackers, or just eaten by the bowlful whenever a fresh, hearty snack is in order… so go ahead, and get choppin’!

Chicken Salad Ingredients

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Aunt B’s Chicken Salad

Rotisserie chicken tossed in a light sour cream sauce along with juicy chunks of Fuji apple and crunchy pecans — a fresh, updated take on an old-fashioned favorite!
Prep Time20 minutes
Course: Main Course
Cuisine: American
Servings: 8 – 12 servings
Author: The Country Dish

Ingredients

  • 3 – 4 cups rotisserie chicken chopped
  • 1/2 large sweet onion finely chopped
  • 3 stalks celery finely chopped
  • 1 Fuji apple chopped
  • 1/2 cup chopped pecans
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tsp Penzey's Chip & Dip Seasoning OR your favorite seasoning salt to taste
  • Salt to taste

Instructions

  • In a small bowl, stir together mayonnaise, sour cream, and Chip & Dip Seasoning until smooth. Set aside.
  • In a large bowl, combine remaining salad ingredients. Top with mayonnaise mixture and stir well to combine. Salt to taste, if needed.
  • For low carb or gluten free: Serve on a lettuce leaf with a sprinkle of shredded cheddar cheese or crumbled bleu cheese.
  • For appetizers: Serve alongside crackers, or on mini bread rounds.
  • For a sandwich: Serve 1/2 cup of prepared salad on a split croissant or your favorite bread, with a slice of cheddar cheese, and a side of lettuce & tomato.
  • Optional add-ins: 1/2 c. of crumbled feta, halved grapes, dried cranberries, or crumbled bacon. Or all of the above.

Chicken Salad Croissant

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Ramen Noodle Salad

Ramen Noodle Salad

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Ramen Noodle Salad

I’m learning to speak Chinese (salad)….

Crisp veggies, crunchy noodles, and sliced almonds combine perfectly in a flavorful, Asian-inspired dressing, balanced perfectly with the bright notes of Mandarin oranges and dried cranberries — this Ramen Noodle Salad comes together in minutes, and disappears even faster!

Ramen noodles — not just a snack for hungry teenagers anymore…

One of the best things about this salad is that it’s easily customizable to suit your own tastes, or to use up whatever you happen to have readily available. I actually never put in all of the optional add-ins at once — I just go with two or three that are on hand. I’ve even made it with only the cabbage, in a pinch, and it was still delectable.

I suppose you could even leave out the cilantro, especially if you happen to be one of the 20% of the population afflicted with a genetic aversion to it — happily, I am not, and it’s one of my favorite elements. And some people apparently think that the seasoning packets included with the noodles are instruments of the devil or something, so, if you share their antipathy, feel free to leave them out. If so, you may need to add salt or soy sauce to the dressing accordingly.

A quick nod to the only person who could make ramen seem elegant…

I was first introduced to a species of this salad by my good friend, Jennifer. I’ve had it several times at her house over the years, but I somehow neglected to ever ask for her recipe. So, when it popped into my head a while back, I decided to just wing it, and came up with my own version.

Jennifer, being the classy little thing that she is, probably shredded Napa cabbage for her salad, but I simplified things by utilizing a bag of pre-shredded coleslaw mix. And I honestly can’t remember what veggies she used, so I just went with what I like.

This Ramen Noodle Salad comes together super fast, making it a great go-to recipe for last-minute get-togethers! I like it best when the noodles are still nice and crunchy, so I think it’s at its best for the first hour or so after you make it. That being said, I found a small portion that I forgot was leftover in the fridge after three days, and it was still pretty darn good, so it’s clearly pretty forgiving. So go ahead and give it a try today!

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Ramen Noodle Salad

Crisp veggies, crunchy noodles, and sliced almonds combine perfectly in a flavorful, Asian-inspired dressing, balanced perfectly with the bright notes of Mandarin oranges and dried cranberries!
Course: Salad
Cuisine: Chinese
Servings: 8 – 12 servings
Author: The Country Dish

Ingredients

Salad Ingredients

  • 2 packets ramen noodles (any flavor) crushed
  • 1 bag shredded cabbage or coleslaw mix
  • 1 bunch cilantro chopped
  • 1 can Mandarin oranges any size
  • 1 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin or sunflower seeds (optional)
  • 3 green onions OR 1/2 red onion chopped (optional)
  • 1 cup snow peas julienned (optional)
  • 1 red bell pepper julienned (optional)
  • 1/2 cup shredded carrot (optional)
  • 1 cup edamame (optional)

Dressing Ingredients

  • 2/3 cup salad oil
  • 1/3 cup rice or white wine vinegar
  • 1/4 cup sugar
  • 2 Tbsp sesame oil
  • 1 tsp ginger finely minced
  • 2 packets ramen seasoning OR salt / soy sauce to taste

Instructions

  • Add all salad ingredients to large bowl.
  • Whisk together dressing ingredients until thoroughly combined.
  • Pour dressing over salad and toss well to combine. Chill until serving time.

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Cheesy Cauliflower Supreme

Cheesy Cauliflower Supreme

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Cheesy Cauliflower Supreme

Say “Cheese!”

Smothered in sharp, melty cheese and a tangy mustard sauce, this Cheesy Cauliflower Supreme is a sure-fire way to make anybody happy to eat their vegetables!

When I was a small child, my mother once hosted a Tupperware party. I don’t really remember much about it, but I remember being greatly impressed when the sales lady showcased how to cook this Cheesy Cauliflower Supreme in our microwave. (The first one we ever owned, and still a pretty new thing at the time.)

Of course, she utilized a large, sturdy, microwaveable bowl with a deep lid / tray. Inverted, it was just perfect for cooking a head of cauliflower, and must have impressed my mother, too, because she bought one, along with its matching oval twin. (The oval one was, incidentally, perfect for cooking a whole chicken. I was not nearly as impressed by this, probably owing to the corpse-like pallor of the finished product — which no amount of cosmetic paprika could quite disguise.)

I should state for the record that these did, in fact, prove to be worth whatever inflated price my mother no doubt paid for them, as evidenced by the fact that she’s still using them on a regular basis thirty-plus years later.

“Cauliflower is nothing but cabbage with a college education.” — Mark Twain

Since I am not fortunate enough to own my own ancient and sacred cauliflower-cooking-vessel, I improvise by cooking my head of cauliflower on a microwaveable plate with my eight-cup Pyrex mixing pitcher inverted over the top of it. If you do not own one, then two things: 1. You need to buy one. Stat. They are seriously handy to have around. And, 2. You can, instead, use a microwaveable bowl and a couple of oven mitts. This set-up may not be elegant, but it gets the job done.

A cauliflower by any other name…

Incidentally, the name, “Cheesy Cauliflower Supreme” is my own invention, as I don’t remember what, if anything, Tupperware-lady called it. And it didn’t seem right to go with “Cheesy Bwainz,” as my daughters always called it when they were little.

So, without further ado, let’s introduce our simple cast of characters:

Ingredients

Now, simply wash and trim up your head of cauliflower, and place it on your microwaveable plate. Cover it with your Pyrex pitcher (or bowl) like so:

Cooking Setup

Microwave on high for 8 – 12 minutes depending on the size of your cauliflower, and how powerful your microwave is.

Meanwhile, mix together 1/2 cup of mayonnaise with 3 tsp of mustard until it forms a creamy sauce. Shred 1 cup of cheddar cheese. Set aside.

When the cauliflower is tender, remove from microwave (caution: plate may be hot!), and remove pitcher — taking extreme care not to get steam burns!

Immediately slather prepared sauce all over cauliflower and top with the entire 1 cup pile of shredded cheddar. Place pitcher back over cauliflower, and allow to stand a few minutes until cheese is melted.

Cheesy Cauliflower Supreme

As you can see, Cheesy Cauliflower Supreme is fast and easy enough for everyday, and elegant enough for a fancy “company” dinner. And, if you’re a cheese addict like me, it’s a great way to cheese up an otherwise cheese-less dinner. Now you can enjoy cruciferous vegetable night like never before!

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Cheesy Cauliflower Supreme

Smothered in sharp, melty cheese and a tangy mustard sauce, it's a sure-fire way to make anybody happy to eat their vegetables!
Prep Time10 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6 – 8 servings
Author: The Country Dish

Ingredients

  • 1 large head of cauliflower washed and trimmed
  • 1/2 c mayonnaise
  • 3 tsp yellow mustard
  • 1 c cheddar cheese grated

Instructions

  • Place cauliflower on microwaveable plate. Cover with inverted 8-cup Pyrex pitcher or microwaveable bowl. Microwave on high for 8 -12 minutes, or until tender. (Wear oven mitts when checking — do not get steam burns!)
  • When tender, immediately slather prepared sauce all over cauliflower and top with entire 1 cup pile of cheddar. Replace lid, and allow to stand 5 minutes until cheese melts.

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Mrs. Amelia’s Broccoli Salad

Mrs. Amelia’s Broccoli Salad

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Mrs. Amelia's Broccoli Salad

Crack the (Miracle) Whip!

With just a few simple ingredients, this classic potluck stand-out tastes much more complex than it is. Fresh, green broccoli combines beautifully with the richness of bacon and the sharp notes of cheddar and onion in a creamy dressing with just a hint of sweetness. This harmonious medley of flavors makes Mrs. Amelia’s Broccoli Salad an all-time favorite that’s sure to please your friends and family.

A note about taste… or lack thereof:

For whatever reason, most people seem to fall into one of two categories: Those who love Miracle Whip (the minority), and those who absolutely hate it. We’re talking Hatfields-and-McCoys, pineapple on pizza, and whether-those-squishy-orange-circus-peanuts-even-qualify-as-food level conflict.

I am actually one of the few people alive who seem to not mind eating either one. (My claim to fame!) Although I consider myself primarily a mayonnaise sort of girl, I buy a small jar of Miracle Whip now and then because I have a few favorite recipes (like Mrs. Amelia’s Broccoli Salad) that call for it.

And when I see the remainder of that Miracle Whip jar sitting wistfully in my fridge, I can’t resist having a sandwich with a skiff on it, just because, as I used to innocently say, “it tastes like Grandma.” I was especially close to my Grandma Gladys (an amazing cook), whose sandwiches always seemed to me to have a somewhat exotic hint of something wonderfully different about them — much later identified as Miracle Whip.

These days, the lovingly nostalgic memories do more for me than the actual taste of the stuff (which, I swear, tasted so much better when Grandma did it), but I still enjoy it on occasion. Perhaps more people these days would have acquired a taste for it if children were still taught to politely eat whatever was given to them when they were guests — even of Grandma.

That being said, if you absolutely can’t bring yourself to use Miracle Whip, go ahead and substitute mayo — it’s your salad, after all. And if it’s missing a certain mysterious ‘je ne sais quoi’… well, don’t come crying to me.

A small side note having to do with Grandmas…

The green bowl that the salad is pictured in belonged to my great-grandmother on my mother’s father’s side. She used it to make a loaf of bread by hand every week for her and Great-Grandpa back in the day. Now, back to our regular program:

A note about provenance…

This particular recipe was given to my mother by the mother of my first bff way back in first grade. Jamie and I are still friends, and I still think of her mother as “Mrs. Amelia,” instead of just “Amelia” — partly because of being taught as a child not to call adults by their first name unless it was preceded by “Aunt”, “Mrs.”, or the like, and partly because I just like the way it sounds.

There was about a five year stretch where I didn’t have to make this salad for myself because a coworker of mine, at everyone’s urging, almost always brought it our monthly office potlucks. (Miss you, Pamela B!) Sadly, I no longer work with Pam, so I have to make my own salad, which I don’t do nearly as often as I’d like, since my children are all strangely anti-broccoli. Seriously, I thought broccoli was supposed to be the one vegetable that even kids like (see the cute little trees!) — but my kids seem to be broken in the broccoli department.

However, apart from the rare weirdly picky child, this broccoli salad has been universally loved ever since a version of it was introduced at the Piggly Wiggly way back when. And it’s certainly never failed to disappear in its entirety from any function I’ve taken one along to.

Although they did not appear in the original recipe, I have, on occasion, added a few craisins and a sprinkling of sunflower seeds to this salad, if I happen to have them on hand, but it’s absolutely delicious with or without them.

So, whether you’re feeling nostalgic, have a block party to attend, or are just looking for a fabulous salad to go with dinner, try Mrs. Amelia’s Broccoli Salad tonight!

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Mrs. Amelia’s Broccoli Salad

Fresh, green broccoli combines beautifully with the richness of bacon and the sharp notes of cheddar and onion in a creamy dressing with just a hint of sweetness.
Prep Time20 minutes
Course: Salad
Cuisine: American
Servings: 6 – 8 servings
Author: The Country Dish

Ingredients

Salad

  • 1 head broccoli cut up
  • 1/2 lb. bacon cooked and crumbled
  • 1 red onion diced or slivered
  • 4 oz cheddar cheese grated
  • 1/4 c craisins (optional) did not appear in original recipe
  • 2 tbsp sunflower seeds (optional) did not appear in original recipe

Dressing

  • 1/2 c Miracle Whip
  • 1/4 c sugar
  • 1 tbsp vinegar
  • 1/4 tsp salt

Instructions

  • Combine salad ingredients in a large bowl.
  • Whisk together dressing ingredients and pour over salad, tossing to coat.

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Auntie Barb’s Jell-O Salad

Auntie Barb’s Jell-O Salad

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Auntie Barb's Jell-O Salad, photo credit Amy Bode

It’s the Fluff of Legends…

This Jell-O salad is not only the easiest and fastest Jell-O salad I’ve ever made, but it’s also easily the best tasting of the creamy Jell-O salads, in my opinion. I think it’s that little bit of a tang from the cottage cheese that keeps it from being too sweet and combines perfectly with the pineapple. Whatever the reason, my Auntie Barb’s Jell-O Salad is always a crowd-pleaser!

I am on fire! And not in a good way…

I almost didn’t post a recipe today. Because my world’s on fire. And I’m not speaking metaphorically. It’s, literally, on fire. I suppose it’s just a story on the 5 o’clock news to most people out there, but here in Western Oregon, unusual wind conditions have paired up with a dry fire season to blow wildfires in the Cascade Mountain Range down into the western valleys.

The one burning fifteen miles east of my house started out as two fires yesterday (reported last night to be 6000 and 8000 acres respectively), and has now explosively merged into a 115,000 acre monster known collectively as the Archie Creek Fire. It seems to be pushing relentlessly westward (me-ward), and it seems surreal to be under a Level 1 Evacuation Notice, here in an area touted for its lack of natural disasters and “things that can kill you.”

Adding to the surreal effect is the ever-changing color of the sky, and the light in general. Yesterday, an ominous blood-red haze hung over the region all day long, making everything eerily dark and red-tinged, even inside at midday.

This photo was taken by my sister-in-law yesterday at 9:00 a.m.:

Fire in the Sky

Today the light is only faintly pink at my house. A heavy blanket of grey smoke has enveloped every inch of the sky, mercifully (I suppose one must always look at the bright side) insulating us from what was supposed to have been a triple digit day — it is only 74F so far (2:00 p.m.)

I’m starting to feel like Scarlet O’Hara when Atlanta burned, caught between Sherman’s troops and the sea. Unfortunately, without Vivien Leigh’s good looks. Here’s hoping that we won’t have to pack up our wagon, errr, travel trailer and head towards the ocean.

In the meantime, we all have to eat…

And Auntie Barb’s Jell-O Salad is the fastest thing I can think of to take to a potluck — which we’re having many of here, in an impromptu sort of fashion, for evacuees and firefighters.

It’s also named for my dear Auntie Barb, a legend in herself, who invented it, and who lived on French Creek Road in Glide, Oregon for around thirty years — where another wildfire has been raging. So, enjoy Auntie Barb’s Jell-O Salad as we strive to keep our chins up during whatever life throws our way during these unprecedented times. And, remember, legendary times call for The Fluff of Legends!

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Auntie Barb’s Jell-O Salad

With a bit of a tang that combines perfectly with the pineapple, creamy Auntie Barb's Jell-O Salad is always a crowd-pleaser!
Prep Time5 minutes
Course: Salad
Cuisine: American
Servings: 12 servings
Author: The Country Dish

Ingredients

  • 1 tub Cool Whip any size
  • 1 pint cottage cheese
  • 1 package Jell-O fruit gelatin any flavor and size
  • 1 can crushed pineapple do not drain

Instructions

  • Combine Cool Whip, cottage cheese, and pineapple. Add dry Jell-O mix and stir until thoroughly incorporated. Refrigerate.

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Oven Roasted Potatoes

Oven Roasted Potatoes

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Oven Roasted Potatoes, text "This spud's for you".

These Oven Roasted Potatoes may be simply dressed in good olive oil and sea salt, but don’t let that fool you — with crispy golden edges and creamy innards, these decadent potatoes are truly the stuff dreams are made of. If you dream about potatoes. I know I do.

“What I say is that, if a man really loves potatoes,
he must be a fairly decent sort of fellow.”
— A.A. Milne

Have you ever played that game where you pretend you’re stranded on a desert island and you can only choose one food to eat for the duration? While I can’t pretend that I wouldn’t shed a few tears bidding farewell to bread and cheese and eggs, I really think that the humble potato is the clear winner.

What other food can you eat every day, in some form or other, and just never get tired of? Maybe it’s because there are so many varieties and delicious ways to prepare them. At any rate, it seems like we just can’t get enough of this creamy, filling veggie. Whether it’s hashbrowns, French fries, mashed, baked, steamed, or scalloped — it’s the epitome of comfort food.

And, believe me, as the perfect side to just about any main dish, or even with breakfast or brunch, these Oven Roasted Potatoes are the cream of the (potato) crop!

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Oven Roasted Potatoes

These Oven Roasted Potatoes may be simply dressed in good olive oil and sea salt, but with crispy golden edges and creamy innards, they're truly the stuff dreams are made of. If you dream about potatoes. I know I do.
Prep Time15 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6
Author: The Country Dish

Ingredients

  • 2 lbs. fingerling potatoes or any thin-skinned baby potatoes
  • 1/4 c extra virgin olive oil
  • Flakey sea salt to taste

Instructions

  • Chop potatoes into roughly 1"-1 1/2" chunks. Toss in olive oil and salt generously.
  • Spread potatoes out evenly on a parchment-lined baking sheet, drizzling the oil over the top.
  • Bake at 450F for 1 hour, stirring every 15-20 minutes, until golden brown.


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Ultimate Macaroni ‘n’ Cheese

Ultimate Macaroni ‘n’ Cheese

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Ultimate Macaroni 'n' Cheese, text "If you're afraid of butter, use cream" -- Julia Child

Macaroni ‘n’ Cheese is, in my opinion, the ultimate comfort food.  Pasta covered in copious amounts of creamy, flavorful, ooey-gooey cheese… what could be better? 

It’s impastable not to love macaroni ‘n’ cheese…

Interestingly, most people I’ve talked to seem to have very strong feelings and opinions on just what does or doesn’t constitute “good” mac ‘n’ cheese.  While I certainly agreed with this notion strongly enough to go on a years long quest to develop the “ultimate” best-of-the-best recipe, I’m also not ashamed to say that if you put cheese on a noodle, I’ll eat it.  I would probably be thinner if I felt a modicum of shame, but, sadly, I even enjoy that artificial-tasting stuff out of the blue box. 

“Sweet dreams are made of cheese, who am I to dis a brie?”

There are certainly many ways to make macaroni ‘n’ cheese, from the “just noodles and shredded cheese tossed into a casserole dish and left to melt”, to that yummy, cheesy roux-based concoction that, unfortunately, starts to congeal before you can finish eating it (and never reheats properly).

And don’t forget that eggy or mayonnaisey version beloved of great-aunts, which doesn’t taste bad, per se, just fails to taste anything at all like mac ‘n’ cheese.  What these poor dears fail to realize, bless their hearts, is that simply renaming it would redeem it’s popularity in the potluck lineup — Bacon Parmesan Penne Pasta, anyone?  Because everyone knows that while Junior may happily scarf down “Cheesy Pasta Casserole” with peas and carrots, just try serving him “Macaroni ‘n’ Cheese” with suspicious green and orange bits and see how far you get.  To live up to society’s expectations, true mac ‘n’ cheese shouldn’t contain visible evidence of anything more suspicious than a bit of bacon.

And then there are the Velveeta folks (insert redneck joke here) — I can get away with saying that because, 1.)  I love Velveeta in certain recipes (preferably ones that aren’t mac ‘n’ cheese), and 2.)  half my relatives are redneck enough to think a 7 course dinner is a possum and a six-pack.  Now, I’m not ashamed of enjoying a bowl of mac ‘n’ cheese made with Velveeta, but, let’s face it, any mac ‘n’ cheese made with Velveeta is going to end up tasting like Velveeta, and that’s just not what comes to mind when I imagine the “ultimate” anything.

I have also recently heard tell of an old-fashioned methodology that involves layering the cooked noodles with dry flour and shredded cheese, pouring milk over the whole shebang and baking until bubbly.  Since I’ve yet to try this version (though I definitely intend to soon!), I can’t speak as to how it stacks up in the line-up, but I don’t really see how it can be any easier or more delicious than this ever-creamy, bacon and sweet onion infused bowl of supreme goodness, that is — the Ultimate Macaroni ‘n’ Cheese.

“I’ll stop the world and melt with you. You’ve seen the difference and it’s getting cheddar all the time.”

Personally, after trying just about every imaginable combination out there, I find that I actually prefer to keep the cheese selection in my mac’n’cheese simple — a bit of parmesan for it’s salty nuttiness and “je ne sais quoi”, a little mozzarella for it’s creamy meltability and delectable stringiness, and a whole lotta sharp cheddar, ‘cuz that’s what I like my mac to taste like! Whatever you do, don’t let the onion in this recipe scare you off — it’s cooked down to where it disappears into oblivion, leaving only it’s sweet (and hard to strictly identify) essence lingering to tantalize your tongue with it’s mysterious presence. Even my onion-hating kids ask specifically for THIS mac’n’cheese. Because it really is The Ultimate.

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Ultimate Macaroni ‘n’ Cheese

The ultimate comfort food — pasta covered in copious amounts of creamy, flavorful, ooey-gooey cheese… what could be better? 
Prep Time30 minutes
If Baking40 minutes
Course: Main Course
Cuisine: American
Servings: 8 – 12 servings
Author: The Country Dish

Ingredients

  • 16 – 24 oz elbow macaroni
  • 1/4 large sweet onion finely diced
  • 8 strips of bacon cooked and crumbled
  • 4 T butter or bacon grease
  • 1/2 tsp dry mustard powder
  • 1 tbsp Johnny's Garlic Spread & Seasoning
  • 1 tbsp dried parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
  • 3 c half 'n' half
  • 2 c sharp or extra sharp cheddar grated
  • 1 c mozzarella grated
  • 1/4 c parmesan grated
  • 1 c finely crushed seasoned croutons optional

Instructions

  • If starting with raw bacon: Cook bacon in large skillet until crisp. Remove bacon from pan, along with all but 2 – 4 tbsp of bacon grease.
  • If starting with cooked bacon: Melt butter over medium heat.
  • Add onion and cook until dark golden brown, stirring frequently and being careful not to scorch.
  • Meanwhile, cook pasta according to the package directions, reserving some of the cooking liquid.
  • Add half 'n' half and seasonings to onions in skillet. Add bacon back in. Heat to scalding. Turn off heat and add cheese, stirring until melted.
  • Add cooked pasta to skillet, using reserved cooking water to thin sauce as needed.
  • Option 1: Pasta is now ready to eat, or, if you used an oven-proof skillet, you can top it with crumbs and place under the broiler to brown for a few minutes. Watch it very carefully — it will probably only take 3 – 4 minutes, and it goes from no color to burnt faster than small-town gossip.
  • Option 2: Pour pasta into buttered casserole dish (9"x13" or equivalent), top with crumbs and broil as above, OR cover with foil and refrigerate until later. When ready to bake, heat oven to 375F and bake, covered, for 40 minutes or until it gets bubbly. Remove cover and broil top briefly as above.

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Tortellini Party Salad

Tortellini Party Salad

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Tortellini Party Salad, text "Pasta la Vista, Baby!"

This Tortellini Party Salad — full of fresh mozzarella, crisp cucumbers, juicy tomatoes, and, of course, creamy cheese-filled tortellini — is one of my all-time favorite recipes for family get-togethers. In spite of being insanely fast and easy to throw together, it has a certain sophistication over your average potluck pasta salad recipe. This is owing in part, I think, to the distinct lack of mayonnaise, and, perhaps, to the perceived value of a cheesy, stuffed pasta over your everyday sort.

At any rate, it’s a great favorite with young and old alike – and anyone who’s ever dragged young Junior along to the family reunion potluck on a hot afternoon knows how stressful it can be to find something the “littles” can fill up on without complaint before turning them loose on the dessert table. Indeed, the ease of identifying its component ingredients may be equally comforting to any adults who’ve ever hovered in polite indecision over whether or not to worry about those murky, indeterminate dark shapes now suspended in perpetual slumber in Grandma’s jello mold, or Aunt Mabel’s frighteningly vaguely-monikered “Hot Dish”.

Don’t Be Afraid To Go Big!

If the ingredients in this recipe look familiar, you’ve probably seen them lurking in their mammoth containers in the aisles of your friendly, neighborhood Costco. Feel free to adjust the ingredient amounts down to accommodate the package sizes from your traditional grocery store.

However, while this recipe for Tortellini Party Salad does make a rather larger salad (i.e. washtub), it also has the advantage over it’s creamy brethren of keeping extremely well in the fridge. I often make up a batch just for our family – we’ll eat it with several dinners, and devour the rest as elevensies, impromptu lunches, afternoon snacks, and midnight snacks over the course of the week; anyone with teenagers in the house will understand.

It also works well for taking along on a camping trip to go along with the grilled hot dog or burger du jour, looking especially smug next to the inevitable and overly-sweet commercial tub of macaroni or potato salad that your camping buddies brought.

Another great application for this Tortellini Party Salad would be as a recipe that can be divided up and gifted as good deeds amongst a number of elderly singles or couples of one’s acquaintance, or in one’s congregation, with the added bonus of having enough left over for yourself to enjoy. I suppose one could always cut the recipe in half, if one has already reached their good deed quota for the week. Chopped Italian salami, or largish cooked and peeled shrimp could also be added to make it a bit more main-dishish, but I, myself, think it is just perfect as is.

tortellini party salad
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Tortellini Party Salad

This quick Tortellini Party Salad full of fresh mozzarella, crisp cucumber, juicy tomato, and cheese tortellini is THE recipe for potlucks!
Prep Time10 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 2 dozen
Author: The Country Dish

Ingredients

  • 48 oz fresh cheese tortellini refrigerated
  • 40 oz fresh mozzarella balls (1" or smaller) in olive oil
  • 2 cans (6 oz) whole black olives
  • 2 English cucumbers chopped
  • 2 lbs cherry or grape tomatoes
  • 1 red onion diced or slivered
  • 1 red bell pepper diced
  • 12 oz LiteHouse brand Pear Gorgonzola vinaigrette or your favorite Italian-style dressing
  • Fresh grated parmesan cheese optional
  • salt to taste

Instructions

  • Cook tortellini in salted water for no more than 2 minutes. Drain and drizzle with some of the olive oil from the mozzarella package. Set aside to cool.
  • In a very large salad bowl, combine mozzarella, olives, cucumbers, tomatoes, onion, and bell pepper. Add cooled pasta and stir to combine. Add dressing + 1/2 c olive oil from mozzarella package and toss to coat. Salt to taste. Top with fresh parmesan, if desired.
  • Reserve additional olive oil from mozzarella to freshen salad with later as it continues to absorb the dressing, if desired.

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Aunt B’s Egg Salad

Aunt B’s Egg Salad

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Aunt B's Egg Salad, text "An eggceptionally momentous decision" and "'Beware of all enterprises that require new clothes...' -- Henry David Thoreau"

Welcome to the first page of my new website “The Country Dish”, where I’ll be sharing all the favorite recipes you remember from Aunt B’s Cafe (like Aunt B’s Egg Salad!), as well as some brand-spankin’-new ones. At least the work description of “blogger” definitely meets the ideal new job requirements as laid out by Thoreau (see above). In fact, I don’t know about you, but if this pandemic goes on much longer, I might forget entirely what “pants” are… In the meantime, we all still require a bite of lunch with monotonous regularity.

“A egg today, is better than a hen tomorrow.”
— Benjamin Franklin

Today’s recipe is a delightfully simple, old-fashioned favorite that never failed to sell out quickly in the deli every week. My egg salad is creamy and decadent even in its simplicity — I greatly prefer to leave that long list of crunchy add-ins for my chicken and tuna salads.

As written, Aunt B’s Egg Salad is gluten free if served on a lettuce leaf or gluten free bread, or even just a scoop of it in a bowl with a nice sprinkling of grated cheddar — and it tastes every bit as good for breakfast as it does for lunch. I typically serve it with a slice of cheddar cheese on a split croissant, but it’s also excellent on soft deli rye, or even toasted sourdough. Lettuce, tomato, and pickle slices are optional.

This recipe makes enough egg salad for approximately six large sandwiches. It can easily be cut in half, but it will keep, covered in the refrigerator, for five days — it’s never lasted that long around here, believe me! It does tend to separate a bit in the fridge, but if you just give it a good stir, it will look and taste as good as new. So without further ado, this is what a memory tastes like:

Print Recipe

Aunt B’s Egg Salad

Creamy and decadent, Aunt B's Egg Salad is a delightfully simple, old-fashioned recipe that's still an all-time favorite today!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad, Snack
Cuisine: American
Servings: 6
Author: The Country Dish

Ingredients

  • 12-14 hard-boiled eggs peeled
  • 1 c mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp Johnny's Garlic Spread & Seasoning
  • 1 tbsp chives minced
  • Salt & black pepper to taste

Optional Ingredients for Egg Salad Sandwiches

  • Croissants, deli rye, or gluten free bread
  • Leaf lettuce
  • Tomato slices
  • Pickle slices
  • Cheddar cheese sliced

Instructions

  • Roughly chop hard-boiled eggs and place in large mixing bowl. Using the back of your mixing spoon, mash yolks up as well as possible to soften them up a bit.
  • Add mayonnaise, mustard, and seasonings. Stir well, taking care to incorporate yolks into mayonnaise mixture as much as possible. Salt and pepper to taste.
  • Serve in a bowl, on a lettuce leaf, or as a sandwich, with optional cheese, lettuce, tomato, and pickle slices. And that's it! It really is that simple!

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