Some favorite recipes from around Our Town!
SWEET & SAVORY BROCCOLI SALAD
Diablo’s Southwest Grill
2 small to medium sized heads of fresh broccoli, cut into fork sized pieces
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 10 slices of freshly cooked bacon (cut into larger bits)
SAUCE:
1.5 cups mayonnaise
1.5 Tbsp apple cider vinegar
1/3 cup white sugar
DIRECTIONS:
Combine ingredients with sauce and soak in the fridge overnight or 4 to 6 hours. Stir bottom to top to marinate completely once each hour if possible.
Flight Deck Greek Potatoes
Contributed by Ted Stambolitis of Flight Deck Restaurant:
INGREDIENTS:
• 6 medium potatoes, sliced
• 1/2 cup fresh lemon juice (about 2 1/2 lemons)
• 1/3 cup vegetable oil
• 1 Tbsp. olive oil
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1.5 tsp. dried oregano
• 2 garlic cloves, pressed
• 3 cups hot water
• Chopped fresh parsley
DIRECTIONS:
Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan, about 8 x 12”. Add the water. Bake uncovered for 45 to 60 minutes at 475º. Stir every 20 minutes, adding more water if necessary to prevent sticking. During the final 20 minutes, allow the water to evaporate until only the oil is left. Be very careful not to burn the potatoes during the last 20 minutes. Garnish with fresh parsley and serve.
Southern Pot Roast
In memory of Norma Steele
INGREDIENTS:
• 3 lb. chuck roast
• Garlic powder
• Black pepper
• 1 pack Lipton Onion Soup Mix
• 2 or 3 10.5 oz. cans cream of mushroom soup (depending on how much gravy you prefer)
• Heavy duty tin foil
DIRECTIONS:
Place tin foil in the bottom of an 11 x 9” glass baking dish. Sprinkle with generous amount of garlic powder and pepper (approximately 3 tsp. of both). Shake the Lipton onion soup packet and distribute it over the garlic powder and pepper. Place roast directly on the spices. Apply additional garlic powder and pepper to the top of the roast until thoroughly covered. Top with all the cream of mushroom soup and spread evenly over the roast. Bring the long sides of foil together and fold to seal. Fold in the short side corners and fold inward to seal. Sealing the foil is important to insure the roast does not dry out. Bake at 225-250º for 6 to 8 hours or until desired tenderness is reached. Serve with your choice of sides.
