Baked O’Brien Potatoe 4th of July Salad

1 (28 ounce) package O’Brien potatoes 1 tablespoon olive oil 8 ounce package of shredded cheddar cheese 1/2 cup mayonnaise 1 teaspoon mustard 1/3 cup bacon, cooked and crumbled Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about…

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Cheddar Mushroom Potatoes

5 Yukon potatoes 1 white onion, sliced thin 1 can Cheddar cheese soup 1 can cream of mushroom soup 1 soup can of milk Peel and slice potatoes and onions. Layer in a greased casserole dish. Mix soups together and thin with one can of milk. Pour over potatoes. Cover and bake at 350 degrees…

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Creamy Dijon Broccoli

1  1/2 pounds broccoli 2 tablespoons butter 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1/2 cup sour cream 1 tablespoon Dijon-style mustard 1 tablespoon lemon juice Salt and pepper to taste Place a large skillet over medium high heat.  Add the butter and allow to completely melt.  Place the onion in the…

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Cucumber Mint Relish

2 large cucumbers, peeled, seeded and diced Salt, to taste 1/4 cup minced red onion 1/4 cup red bell pepper 1/4 cup minced fresh mint 3 Tablespoons rice wine vinegar 1 teaspoon minced garlic 1 jalapeno, seeded and minced 1 1/2 teaspoons sugar Wash, peel, and remove seeds from cucumbers.  Salt cucumbers and allow to…

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Roasted Garlic & Herb Red Potato Salad

2 pounds red potatoes 1 T. roasted garlic 2 1/2 teaspoons Dijon mustard 1/2 cup red wine vinegar 1 1/2 cups olive oil 1 Tablespoon yellow mustard seeds Salt and pepper 2 medium red onions, sliced thin 1/3 cup fresh chopped herbs (parsley, tarragon, and thyme) 2 bunches watercress To roast garlic rub one garlic…

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