Recipes from the Potash Bros. Kitchen to You

1/4 C olive oil
1/4 C cider vinegar
1/4 C sugar
1/2 T minced onion
2 T sesame seeds
1 T poppy seeds
1/4 T Worchestershire sauce

Place the oil, vinegar, sugar, onion, sesame seeds, poppy seeds and Worcestershire sauce in food processor and mix until homogenized.  Use right way or store in refrigerator overnight.

1 lb. baby spinach
2 C fresh strawberries, hulled and halved
1 C slivered ren onion
1 small can mandarin oranges, drained well
1/2 C dressing

Place all ingrediens in a large salad bowl.  Drizzle with the dressing and toss gently to coat.  Serve immediately.

Wisk 3 T extra virgin olive oil into 1 T balsamic vinegar.  Salt and pepper to taste.

24-30 roasted garlic cloves
1 c olive oil
1 T balsamic vinegar
3/4 tsp freshly ground black pepper
1 T chopped fresh basil leaves
1/2 tsp fresh thyme leaves
1/2 tsp salt

Combine all ingredients in a food processor and mix until creamy, 2-3 minutes.  Use right away or store in the refrigerator for up to 1 week.

2 lg. heads garlic, 24-30 cloves
1/4 c olive oil

Preheat oven to 400 degrees.  Separate and peel the garlic cloves.  Put them in a baking dish with the oil.  Cover the dish and bake for 30-40 minues, until lightly golden and soft.  Lift the garlic out of the oil and use right away or cool and refigerate in the oil for up to one week.

8 slices white bread cut in cubes
1 lb pork sausage, cooked, crumbled
1 1/2 c grated cheddar cheese
10 large eggs
2 c whole milk
2 tsp dry mustard
1 tsp salt
Pepper to taste

Grease a 13 x 9 glass baking dish.  Cover the bottom with bread cubes.  Top with sausage and cheese.  Beat the eggs with the milk, mustard, and salt.  Season with pepper and pour over the sausage misture.  Cover and refrigerate overnight.  In the morning preheat oven to 350 degrees.  Uncover and bake casserole until its puffed and the cetner is set, about 30 minutes.  Enjoy!

1 12 oz. bag fresh cranberries
1 cup sugar
1 cup water or juice
Zest from 1 orange
1/2 teaspoon kosher salt

Place all ingredients in a saucepan, bring to boil, stirring often.  Reduce heat to low & simmer until most of the cranberries “pop”, stirring occasionally, approximately 10 minutes.  Transfer sauce to a bowl. Cool, cover refigerate.  This can be made up to a week ahead!

I like to use apple juice in mine and add apples to it also.