Gary Lee Tolley's Country Show

GuiLTy Pleasures - Potato Salad

(Gary Lee Tolley)

 

 

 

2-Pounds Yukon Gold Potatoes

1 Medium Yellow onion Peeled and chopped fine

½ Cup Oven Roasted Red Pepper

½ Cup Fresh Parsley, Chopped

½ Cup Olive Oil

¼ Cup White Wine Vinegar

2-Teaspoon whole oregano

Salt and Pepper to Taste

 

Cut up potatoes, and boil, toss with the remaining ingredients.  Best if it is chilled for 24 hours before eating.

For color add a few red potatoes to the mix.

GuiLty Pleasures - Sweet Potato Bake

(Gary Lee Tolley)

 

Ingredients

 

• 3 Large Sweet Potatoes
• ½ Cup Brown Sugar
• 1 Teaspoon Cinnamon
• 2/3 Cup of Butter
• 1 Cup Water
• 2 Teaspoons Pumpkin Pie Spice

 

Peal the potatoes and cut them into serving wedges.  Place them into a Baking dish.

 

Put the water in a pan and begin heating it, add all other ingredients except for the potatoes.  Bring it just short of boiling, melting the butter and stirring constantly to mix the ingredients.

 

When it is just short of boiling and all ingredients are mixed pour the mixture over the potatoes.  Make sure it spreads all around the potatoes.

 

Cover and bake in a preheated oven at 350 on the top rack for 1 hr.   Serve

GuiLTy Pleasures -Tomato and Cucumber Salad

(Gary Lee Tolley)

 

 

5 Medium tomatoes, Sliced

1 Cucumber peeled and sliced

¼ Cup Chopped onion    or

1 Green Onion, Thinly slilced

½ Cup Red Wine Vinegar

½ Cup Olive Oil

½ Teaspoon Salt

½ Teaspoon Crushed Oregano

¼ Teaspoon Crushed Basil

Pepper to Taste

1 Tablespoon Minced Parsley

 

Chill for 1 Hour prior to serving!

Cocoanut Custard Pie

(Gary Lee Tolley)

 

3 Eggs slightly beaten

½ Cup sugar

1/8 Teaspoon Salt

3 Cups Scalded Milk

1 Cup Shredded Cocoanut

1 Teaspoon Vanilla

 

Combine the Eggs, Sugar and salt, add the milk, Vanilla, cocoanut and mix thoroughly.  Pour into prepared pie shell.  Bake in hot oven 450 20 Minutes.

 

Sprinkle Cinnamon on top

GuiLTy Pleasures - Pepper Steak
(Gary Lee Tolley)

2 Lbs of Sirloin Steak, Sliced Thin

1 Green and 1 Red Bell Pepper cut into bite-sized pieces

1 Onion, cut into bite-sized pieces

1 Can of Diced Tomatoes

1 Cup of Water

¼ Cup of Vegetable oil or Peanut oil

½ Teaspoon ground ginger

1 Teaspoon of Garlic Salt

1 Tablespoon of Granulated Sugar

2 Tablespoons of Flour or Corn Starch

4 Tablespoons of Soy Sauce

½ Heaping Teaspoon Red Pepper Flakes

1 teaspoon coarse black pepper

1 tablespoon tomato paste

 

Directions

Preheat a large skillet over high heat. Add your oil when the pan is really hot. Add meat and stir fry until browned.  Add the Tomatoes, onion, water, garlic salt pepper, and Red pepper flakes and ginger cover and bring to a boil and simmer for about 5 minutes.  Add the bell peppers, cover and bring to a boil and then simmer for 8 more minutes or until the peppers are tender.

 

Combine the sugar, flour or corn starch, and soy sauce in a bowl and whisk together until smooth.  Add this to the meat and pepper mixtu5re and bring it to a boil.  Keep stirring a simmering until the sauce thickens.

 

Serve over white or brown rice or you can buy noodles to serve it over in you International food section!  Rice noodles on top keeps the crunch going.

Scallops Provencal

(Gary Lee Tolley)

 

 

1 Pound of Scallops

3 Tablespoons of Lemon Juice

½ Pound of Fresh Mushrooms

½ Cup Sliced Green Onions

2 Cloves of Garlic Minced

3 Tablespoons olive oil

2 Medium Tomatoes peeled and coarsely chopped (1 Can Drained Diced Tomatoes)

2 Tablespoons fresh chopped parsley

½ Teaspoon dried whole oregano

¼ Teaspoon pepper

 

Toss scallops in the lemon juice; set aside.

 

Sauté’ the mushrooms, green onions, garlic and scallops in hot oil in a large skillet until scallops are almost done. 

 

Stir in the remaining ingredients, and Sauté’ until the scallops are done. 

 

Serve with a slotted spoon Serves 4.

GuiLTY Pleasures Shrimp Larnar

(Gary Lee Tolley)

 

1 Pound Fresh Shrimp, Shelled and Deveined

2-4 Dried Red Chili Peppers, or 1-2 Teaspoons crushed red Pepper

1 Package of Pea Pods

1 Onion

1 Red Pepper

¼ cup Water

2-4 Cloves of Garlic

2 Tablespoons Cooking Oil (Peanut Oil is Best)

2 Tablespoons of Lemon Juice

2 Tablespoons of Soy Sauce

1 ½ Teaspoons Nuoc Cham Sauce (See Below)

4 Cups of Broccoli Cut into 1 Inch Florets

2 Tablespoons Cooking Oil

Hot Cooked rice

 

Shell, Devein and Butterfly the Shrimp.

 

Cut open the dried chili peppers.  Discard the stems and seeds, cut the peppers into pieces.  Place in a bowl, cover with some boiling water and let stand for 45 minutes.  Drain.

 

In a blender combine the drained chili peppers or crushed red pepper, water, garlic, 2 tablespoons of cooking oil, lemon juice, soy sauce and Nuoc Cham.  Cover and blend until smooth, set aside.

 

Nuoc Cham = 1 Small fresh Chili pepper or (1 Teaspoon Crushed red pepper flakes), 1 Teaspoon chopped garlic, 2 Teaspoons sugar, juice from 1 lime, 2 tablespoons fish sauce (Nuoc Mam) and 3 Tablespoons hot water. 

Stem the Chile. Split the Chile in half, remove and discard the seeds and membrane. Finely chop the Chile. Combine the chopped Chile, garlic and sugar in a mortar. Pound the mixture into a paste. Remove the zest and pith from the lime, and discard. Add the lime to the Chile mixture. Mash well. Add the fish sauce and the water. Mix well. Serve as a seasoning agent instead of salt and pepper.

 

In a large mixing bowl place the broccoli pieces, cover with cold water and let stand about 15 minutes.

 

Slice the onion into pieces.

 

Cut the Red Pepper into pieces.

 

Cut the Ends off of the Pea Pods.

 

Preheat a wok or large skillet over high heat, and add 2 tablespoons of cooking oil. 

Add the onion, Pepper and Pea Pods. Stir Fry in oil for 3 minutes or till crisp and tender.  Remove from wok.

 

Now Add the well drained broccoli.  Stir Fry in oil for 3 minutes or till crisp and tender.  Remove from wok.

 

Add more oil and add the shrimp.   Stir fry 5-7 minutes or till the shrimp are done.  Return the Vegetables to the wok or skillet.  Stir in the sauce, tossing the shrimp and broccoli to coat evenly.  Cover and cook 1 minute.  Serve at once with hot cooked rice.

GuiLTy Pleasures Chili

(Gary Lee Tolley)

 

 

3 Cloves Garlic Chopped or from a Jar

2 Onions  Chopped

3  lb of Steak (Chopped into Cubes)

Fry these together with :

 

3 Tablespoons of Chili Powder

1Teaspoon Cumin

1 Teaspoon Oregano

1 Teaspoon Salt

As meat is done add:

 

1 Can Beer

2-3Cans Kidney Beans

2-3 Cans Diced Tomatoes

2 Tablespoon More of Chili Powder

¼ Teaspoon Cayenne Powder

½  Teaspoon Cumin and Oregano

 

Simmer or Crockpot for 2 hrs prior to serv

GuiLTy Pleasures -Ole Settler’s Baked Beans

(Gary Lee Tolley)

 

½ Lb Ground Beef

½ Lb Bacon, Chopped

1 Onion Chopped

----------------------------------------------

½ Cup Brown Sugar

½ Cup White Sugar

¼ Cup Catsup

¼ Cup Barbecue Sauce

2 Tablespoon Mustard

2 Tablespoon Molasses

1 Teaspoon Chili Powder

½ Teaspoon Salt

¼ Teaspoon Pepper

----------------------------------------------------

1 lb Can Kidney Beans

1 28 Oz can Pork and Beans Drained

1 Lb Can Butter beans drained

 

 

Brown the first 3 Items. 

 

Combine the remaining ingredients, except for the beans and pour over browned meat.  Mix well and add the beans.  Pour into a large baking dish and bake at 350 for 1 hour or cook in deep heavy skillet on stove top.

GuiLTy Pleasures - Mashed Cauliflower

(Gary Lee Tolley)

 

This is a delicious treat for someone who cannot eat mashed potatoes because of diabetes!

 

• 1 Medium Cauliflower
• 1 Tablespoon Chicken Bouillon
• 2 Tablespoons Sour Cream
• 1 Tablespoon of Butter
• 1/3 Cup Chicken Warm Broth
• Salt And Freshly Ground Black Pepper
• 1 Tablespoon Sliced Green Onion or Chives.

 

1. Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water, add the chicken Bouillon and cook 8 to 10 minutes or until Tender.
2. Drain cauliflower then throw back into the hot pot with the warm chicken broth and cover with lid. Let stand 2 to 3 minutes.

Mash Cauliflower

In a Bowl, pour in the cauliflower and chicken broth, add the sour cream, butter, salt and freshly ground black pepper to the cauliflower. Use a hand masher to start the process then a small hand mixer to cream the mixture. If it is too dry, you can add a little milk, just like mashed potatoes.  You can also use a Food Processor, if you don’t want to mash the cauliflower by hand. Serve garnished with sliced chives or Green onions.

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