A delicious dressing I developed to use with your favorite macaroni or potato salad mixture,  the 4 cup yield is enough dressing for up to 4 pounds of potatoes or one (8-ounce) package dry pasta or 1-1/2 packages for a less creamy salad, this makes a huge amount of dressing so you may want to reduce amounts by half

Yield about 4 cups

INGREDIENTS:

1 envelope Hidden Valley Dry Ranch Dressing Mix (can use another brand I find that Hidden Valley has the best flavor)

2 cups Hellmans mayonnaise

1 cup Miracle Whip salad dressing (or just use 3 cups mayonnaise)

1/3-1/2 cup milk OR buttermilk

1/3 cup sweet pickle relish

2 tablespoons prepared yellow mustard

5-6 hard-boiled egg yolks, mashed well (make certain that the eggs are completely hard-boiled or the yolks will not mash properly)

1-1/2 to 2 teaspoons garlic powder (garlic lovers use 2 teaspoons)

1 teaspoon seasoned salt (or to taste, can use white salt seasoned salt is better)

1/2 teaspoon fresh ground black pepper, or to taste

There is enough marinade for 2 pork tenderloins (the small long kind)  this also makes a wonderful pork tenderloin roast but you will need to double or even triple the ingredients for a roast (keeping the garlic and green onion amounts the same or increasing only slightly) …..

Fresh orange and lime juice only bottled will reduce the flavor, use this for grilling or oven cooking…plan ahead the pork needs to marinade for 24 hours or more

INGREDIENTS:

1/4 cup olive oil

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup dark rum

5 green onions, finely chopped

4 large garlic cloves, chopped

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

3 teaspoons cumin

2 teaspoons salt

1 bay leaf

1-1/2 teaspoons fresh ground black pepper

Plan ahead the topping needs to cool slightly before using

INGREDIENTS:

12 large ripe red fresh strawberries (washed, green stems removed and quartered)

3/4 cup sugar (can increase for a sweeter taste)

1-3/4 tablespoons cornstarch (for a thicker topping use 2 tablespoons)

1/4 cup water

red food coloring

INSTRUCTIONS:——————————–

Place the strawberries in a processor; process until smooth but still a little chunky (if you want a smooth topping process the strawberries until smooth).

Combine the sugar and cornstarch in a small saucepan; mix in water and pureed strawberries until combined; bring to a boil over medium heat stirring or whisking constantly until thickened (this will take about 3-4 minutes to thicken).

Remove from heat then mix in the red food coloring until you have achieved the desired color.

Cool to room temperature before using.

No need for any BBQ sauce or steak sauce when you use this rub!..

This will give you enough rub for four 8-ounce steaks, plan ahead the steaks need to come down to almost room temperature before grilling which is about 1-1/2 to 2 hours this will relax the meat fibers and create a more juicier tender steak, NEVER cook beef or pork from a cold state!

INGREDIENTS:

12 garlic cloves, minced

1 teaspoon fresh coarsely ground black pepper (can use Montreal steak spice)

3 tablespoons olive oil or melted butter

1-1/2 tablespoon lemon juice

3 teaspoons Worcestershire sauce

1 teaspoon seasoned salt

INSTRUCTIONS:———————————–

In a bowl combine the garlic, black pepper,  olive oil or melted butter and lemon juice, Worcestershire sauce and salt until very well combined; set aside

Allow the steaks to come down to almost room temperature this will take about 1-1/2 to 2 hours.

Grill steaks covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness, brushing with the garlic mixture the last few minutes of grilling.

For medium-rare a meat thermometer should read 145 degrees/ medium 160 degrees (since steaks continue to cook after removing from the grill I pull them off a little before).

Plan ahead the prepared lemon curd needs to chill for at least 2 hours or more before using, the curd will keep in the refrigerator for up to 1 week, don’t even bother making this is your using bottled lemon juice the flavor will be reduced

Yield 1-1/2 cups

INGREDIENTS:

1/2 cup fresh lemon juice (do not use bottled)

2 teaspoons finely grated lemon zest

1/2 cup sugar

3 large eggs

6 tablespoons butter

INSTRUCTIONS:—————————————