Our Family Recipes
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 Tablespoons corn syrup
2 Tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt or 1 garlic clove minced
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes please add a little sugar.
1 1/2 cups spicy sausage links — 12
2 medium potatoes, cut in half lengthwise, then cut into 1/4″ slices
3/4 cup onions, diced
6 slices bacon
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
2 Tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cool an additional 1 minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
1/4 pound butter (This is what the recipe calls for we use 4 Tablespoons)
Flour
1 teaspoon garlic puree
2 cups heavy cream (if you don’t want it as bad for you you can use milk. We usually do that, but the cream is much better)
1/4 whole milk (you can use 1% or 2% to save on calories too)
1/2 parmesan cheese (much better with fresh, but we usually just use the dried stuff)
Salt and Pepper to taste
Melt butter with garlic puree. Don’t burn the garlic. Add flour to make a roux. Add heavy cream and milk (Or just 2 1/4 cups milk) and cheese. Stir with a whisk till thickens. Add salt and pepper to taste