Recipe-Red Potato Salad

April 28th, 2011

Oh, I just found this on a piece of scribbled note paper from last summer and was reminded how yummy this was when I took it to a picnic at the beach. Now that’s a great food memory!

Steam for 10-15 min, pour into bowl and cover with a towel, let stand for 10-15 min.:

3 lbs quartered Red Potatoes

Meanwhile, whisk together:

1 c. Mayonnaise

1/4 c. Buttermilk, milk or white wine (or combination of)

2 T. Dijon mustard

1/2 c. fresh Dill

1/4 tsp. pepper

Add to Potatoes when cooled:

1/2 c. chopped Celery

1/2 c. chopped Red Onion

Pour dressing and keep cool til serving.

Recipe-Aunt Phyllis’s Blueberry Jello

January 23rd, 2011

Mix together:

1 Lg box Rasberry Jello (made to recipe)

1 16 oz can Crushed Pineapple

1 can Blueberry Pie Filling

Pour into a bowl or 12×9 dish, and chill til firm.

Meanwhile, mix together in a separate bowl:

3/4 of a 16oz container of Sour Cream

3/4 of a small container of Cool Whip

1-8oz Cream Cheese, softened

Spread over firm jello and chill til firm and ready to serve.

This is a big hit at Thanksgiving!

Broccoli Salad

March 7th, 2010

1 lb. Broccoli- cut up small

1 c. chopped celery

1/2 cup raisins

1 c. red grapes-sliced in half

1/2 sunflower seeds

1 c. bacon-cooked and chopped

1/2 c. diced red onion

Dressing:

1/c Mayonnaise

3 T sugar

1 T apple cider vinegar

Drop prepared broccoli in a pot of boiling salted water for 6 minutes. Remove, drain and pour into a bowl of ice water to stop cooking and retain the bright green color, for 3-4 minutes and drain. Chill in refrigerator til ready to use. Add the rest of the ingredients and pour dressing over and mix well.

Sweet Potato Casserole

November 8th, 2009

This is one of our family favorites at the holidays. The recipe can be doubled or quadrupled as in our case!

1/3 c soft Butter

1/2 c Sugar

2 Eggs

1 tsp Vanilla Extract

5 oz Evaporated Milk

2 c mashed, cooked Yams

Directions: Cook yams and mash.  In a bowl, mix butter, sugar, beat in eggs, vanilla, and milk. Stir in mashed yams. Pour into greased 8×8 baking dish. Bake uncovered in a preheated 350 degree oven for 45 minutes. Combine topping (below) and sprinkle over casserole and bake for 5-10 more minutes til light brown. Happy Holidays!

Topping:

1 c Rice Krispies

1/2 c Brown Sugar

1/2 c chopped Pecans

4 T melted Butter


Foodie Kim’s Granola

November 8th, 2009

Mix together in a larger bowl:

4 c Oats

1 c Coconut

1 c Sliced Almonds

1/2 c rough chopped Whole Raw Almonds

1/2 c raw Sunflower Seeds

1/2 c Brown Sugar

1/2 tsp Salt

1/4 tsp Cinnamon

1/2 c dried chopped Cranberries

Melt together in a pan and mix in:

1/4 c butter

1/4 c Honey

1 tsp Vanilla Extract

1 tsp Almond Extract

Bake in preheated  325 degree oven on a metal baking tray for 15 min., stir and bake for another 15 min. or until light golden brown. Remove and cool before storing.

Recipe – Potato Gratin with Gruyere and Creme Fraiche

May 16th, 2006

I was thrilled to find this recipe as this was served to us in France!

Just four ingredients add up to a rich and delicious side dish.  Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes.

Ingredients:

3 lbs. russet potatoes, peeled cut into 1/8 inch rounds
1 ½ cups creme fraiche, stirred to loosen
1 ½ cups (packed) grated Gruyere cheese (about 6 oz.)
2 T. chopped fresh Italian parsley

Preparation Directions:

Preheat oven to 400 degrees, and then generously butter a 13x9x2 glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle them generously with salt and pepper. Then spread half of the creme fraiche over potatoes and sprinkle with half of Gruyere cheese.

Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread remaining creme fraiche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350. Continue to bake gratin until potatoes are tender and top is golden brown, for about 45 minutes. Remove from oven and let stand 10 minutes. Sprinkle with parsley and serve.

Notes: Both Creme Fraiche and Gruyere cheese can be purchased at Trader Joe’s.

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