Recipes of the Week– September 9, 2013

Onion and Potato Casserole from: http://southernfood.about.com/od/potatocasserolerecipes/r/bl30119q.htm   

   

    3 cups sliced onions (2 large onions)

    2 tablespoons butter or margarine

    1 can condensed cream of celery soup (10.5 ounces)

    1/2 cup water

    salt and pepper to taste

    1/4 teaspoon crumbled leaf thyme

    6 medium potatoes, cooked and sliced

    1 cup shredded Cheddar cheese

In a skillet, cook onions in butter until lightly browned. Add soup and water; season with salt and pepper and thyme. Arrange potatoes and 1/2 cup of the cheese in a buttered 2-quart casserole. Pour onion mixture over ingredients in casserole and top with remaining cheese. Bake at 350° for 15 to 20 minutes, or until heated through and lightly browned.

Potato and onion casserole serves 4.

Tomato Salad with Red Onion, Dill and Feta From: http://www.thekitchn.com/recipe-tomato-salad-with-red-o-87903

1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)

1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes

1 clove garlic, minced

Flaky sea salt and freshly-ground black pepper

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 red pepper, seeded and cut into 1-inch chunks

1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced

1 cup pitted kalamata olives

1/4 cup fresh dill, roughly chopped

1/4 cup fresh mint, roughly chopped

1 cup barrel-aged feta, crumbled

 Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Place on a large platter and serve immediately.

 

Celery Stir Fry from: http://www.simplyrecipes.com/recipes/celery_stir_fry/

    2 Tbsp high quality rapeseed oil (canola oil) or light sesame oil

    3 dried chile peppers, broken in half

    4 cups julienned celery

    1-2 Tbsp soy sauce (to taste)

 

Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle. Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Serve hot or at room temperature.

 

Celery & Potato Salad from: http://www.campbellskitchen.com/recipes/picnic-celery-potato-salad-24577

10 medium red potatoes, cut into 1-inch pieces (about 10 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

2 tablespoons prepared mustard

2 tablespoons lemon juice

1 tablespoon cider vinegar

1/4 teaspoon prepared horseradish

4 stalks celery, chopped (about 2 cups)

1 small onion, chopped (about 1/4 cup)

Ground black pepper

Place the potatoes into a 6-quart saucepot and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the potatoes are tender.  Drain the potatoes well in a colander.

Stir the soup, mustard, lemon juice, vinegar and horseradish in a large bowl.  Add the potatoes, celery and onion and toss to coat.  Season with the black pepper.  Cover and refrigerate for 2 hours.