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State Fair Potato Salad
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Patsy for our belated Rob
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Aug 16, 2007 16:22 PDT
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State Fair Potato Salad
3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles
Cook potatoes in large pot of boiling salted water until just tender,
about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices
over potatoes & toss gently. Cool to room temperature. Whisk mayonnaise,
buttermilk, mustard, sugar, & pepper in medium bowl to blend. Pour over
potatoes. Add eggs, onion, celery, & pickles & toss gently to blend.
Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to
room temperature before serving.)
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French Stuffed Potatoes
Bake 2 whole potatoes in skins and cool. Slice a "lid" off one side of
each potato and reserve. Scoop out the potato, leaving a half-inch
thick shell. Discard about half of the potato you scooped out (or save
it for another recipe) and place the rest in a food processor. Add 1/2
cup ground baked ham and 1/4 cup chopped onion which is first sautéed in
butter. Mix this with a bit of sour cream, 1/2 teaspoon capers, some
parsley flakes and your favorite herb (oregano, thyme,basil or rosemary,
for example). Add salt and pepper to taste (remember the ham is salty)
and process all of this until pureed. It should be thick. Stuff the
potatoes with this mixture and place the lids back on top. Heat in oven
to dry and firm the potatoes and serve hot.
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KFC Gravy
1 tablespoon vegetable shortening
5 tablespoons all-purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the shortening with 1 1/2 tablespoons of
flour in a medium saucepan over low heat. Heat the mixture for 20 - 30
minutes, stirring often, until it is a dark chocolate color. Remove the
roux from the heat, add the remaining ingredients to the saucepan and
stir. Put the saucepan back over the heat, turn it up to medium and
bring the gravy to a boiling. Reduce heat and simmer for 15 minutes, or
until thick. Makes about 3 cups.
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*Smiles*
Mother & Daughter.
¸..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨)) Patsy & Kay *S* xoxoxo
((¸¸.·´ ..·´ -:¦:- -:¦:- ((¸¸.·´*
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpk-@nf.aibn.com
Don't forget to cook with a smile:)
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