Tana's Recipes

Cajun Potatoes
8 Russet Potatoes
6 Hard Boiled Eggs
3 Scallions (diced)
3 stalks of celery (diced)
3 Tablespoons yellow mustard
1/4 cup canola oil
8 pieces of bacon (cooked and crumbled)
(or just use bacon bits like I do)
1/2 cup mayonaise
salt and pepper to taste
or use Tony's Creole Seasoning Salt
Boil Potatoes and eggs separately.  Peel potatoes and eggs and cut into chunks.  Place in a large bowl.
Add remaining ingredients and mash completely up with a potato masher, or an electric mixer. 
Refrigerate in an airtight container. 

Sushi Rice
2 cups medium or short grain rice
Prepare rice according to directions, or make rice in a rice cooker.
When rice is cooked and tender, add the following mixture and combine well.
(first combine these 3 ingredients until granules are dissolved)
4 tablespoons Rice Vinegar
2 Tablespoons Sugar
1 teaspoon salt

The Salad Dressing that Changed my Life
3/4 cups sugar
1 and 1/2 tsp. salt
1/2 cup red wine vinegar
2 tsp. honey mustard
1 cup canola oil
Blend vinegar, salt, sugar and mustard until sugar and salt are dissolved.
Add oil and shake well.  Refrigerate.

Lime Cilantro Chicken
6-8 chicken breasts
4-6 garlic cloves, pressed
red wine vinegar or Sprite
chili powder
Lawry's seasoning salt
2-3 limes
cilantro
honey
Trim chicken breasts of any fat and extra skin and thaw completely.  Place in an air tight container.  Pour vinegar or
Sprite over chicken, enough for it to marinate in.  Allow to marinate in vinegar or Sprite overnight, or at least several hours.
Drain off liquid just prior to placing on grill.  Press garlic and rub into breasts on both sides.  The more, the better, don't be shy.
Sprinkle chili powder and seasoning salt all over chicken on both sides.  Chicken is now ready to grill.  Grill until chicken is cooked
through.  Remove from grill and dip in lime cilantro glaze and place back on grill until glaze is golden; watch it closely, it can easily
burned.
Lime Cilantro Glaze
1/2 cup honey
1/2 bunch of cilantro, chopped
2-3 limes, juiced