JB’s Proof Kitchen

 Olive Salad I originally was trying to find where I could buy a jar and could not find it anywhere, so I ended up making it and it turned out really good! Ingredients 1 can of black olives, 6 ounce 1 jar of green olives, 16 ounce 4 teaspoons minced garlic 1/2 cup of chopped giardiniera  2 tablespoons of chopped fresh parsley 1/4 cup olive oil 3 tablespoons red wine vinegar  2 tablespoons of chopped pickled cocktail onions 1/4 teaspoon celery salt 1 teaspoon dried oregano  1 teaspoon dried basil 1/2 teaspoon pepper Instructions 1.In a large bowl, pour the black and green olives and crush with your fingers. A knife chopps it up too fine.  2. Add all the rest of the ingredients and mix well. 3. Serve on sandwiches, pizza or almost anything. Can be placed a in jar in the frig for future use. JB's Proof Kitchen Facebook page www.facebook.com/JBsProofKitchen    

 Tater Tot Casserole  This recipe is normally made with cream of mushroom soup, but way more tastier making it yourself! Ingredients Sauce 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 8 ounces of fresh mushrooms, sliced 2 teaspoon thyme 1/4 cup dry white wine 4 tablespoons all-purpose flour 2 cups chicken broth or stock 1 teaspoons salt 1/4 teaspoon black pepper 1 beef bouillon cubes, crumbled 1/2 cup heavy cream 1 tablespoon worcestershire sauce Main dish 1 pound extra lean beef 15 ounces of beans, canned, frozen or fresh ( I use frozen) 2 cups frozen tater tots 8 ounces shredded sharp cheddar cheese Chopped fresh parsley Instructions 1. Heat butter in pot over medium-high heat until melted. Sauté onions and garlic for 2 to 3 minutes until softened. 2. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. 3. Add stock, flour, worcestershire sauce, salt, peper, rumbled bouillon cube, mix again and bring to a boil. Reduce heat...

 Potato Salad This is a smaller recipe for 4 people. Ingredients 2 1/2 pounds of peeled Yukon Gold or Klondike Goldust potatoes 1 cup mayonnaise  1/2 cup sweet pickle relish 1 tablespoon yellow mustard 1 1/2 teaspoons apple cider vinegar  1 1/2 teaspoons celery seeds 1 1/2 teaspoons fresh chopped dill 1/4 teaspoon paprika 3-4 hard boiled eggs 2 celery stick, diced 1/4 cup sweet onion, diced 3 radishes, thinly sliced 2 teaspoons salt (divided) 1/4 teaspoon pepper Instructions  1. Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 teaspoon of salt and cook the potatoes for 13-15 minutes, until fork tender. 2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper. Stir until smooth. Then chop the eg...