Wednesday, May 29, 2013

{soups-salads-and-salad-dressings} Spicy Potato Soup Recipe

 

Spicy Potato Soup Recipe

 

This recipe originally came courtesy of my sister-in-law, who is from Mexico. But since she prefers her foods much spicier that we do, I've cut back on the "heat" by reducing the amount of hot pepper sauce.— Audrey Wall, Industry, Pennsylvania

 

 

    Prep: 5 min.
    Cook: 1 hour 5 min.
    Yield: 6-8 Servings


Ingredients

    1 pound ground beef
    4 cups cubed peeled potatoes (1/2-in. cubes)
    1 small onion, chopped
    3 cans (8 ounces each) tomato sauce
    4 cups water
    2 teaspoons salt
    1-1/2 teaspoons pepper
    1/2 to 1 teaspoon hot pepper sauce


Directions

    In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 159 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 764 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.


Originally published as Spicy Potato Soup in Country Ground Beef , p19
 
 
 

 
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{soups-salads-and-salad-dressings} Spicy Fish Soup Recipe

 

Spicy Fish Soup Recipe


The addition of salsa packs a punch in this simple soup recipe. We enjoy eating it with oven-fresh bread and dessert.—Linda Murry, Allenstown, New Hampshire

This recipe is:

Quick

 

 

    Prep/Total Time: 25 min.
    Yield: 8 Servings


Ingredients


    2 cans (14-1/2 ounces each) chicken broth
    2-1/2 cups water
    2/3 cup uncooked instant rice
    1-1/2 cups salsa
    1 package (10 ounces) frozen corn
    1 pound cod, cut into 2-inch pieces
    Fresh lime wedges, optional


Directions

    In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish.
    Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired. Yield: 8 servings (about 2-1/4 quarts).

Nutritional Facts 1 cup (calculated without lime) equals 124 calories, 1 g fat (trace saturated fat), 22 mg cholesterol, 663 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.


Originally published as Spicy Fish Soup in Country Woman January/February 1998, p35
 
 
 

 
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Sunday, May 26, 2013

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Thursday, May 23, 2013

{soups-salads-and-salad-dressings} Aida's Corn, Tomato and Avocado Salad

 

Aida's Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine

8 servings

For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

~*Piper*~
http://groups.yahoo.com/group/Food-Network-Magazine/

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{soups-salads-and-salad-dressings} Rave-Review Potato Salad Recipe

 

Rave-Review Potato Salad Recipe


My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested.—Dorothy Bateman, Carver, Massachusetts

 


    Prep: 25 min.
    Cook: 20 min. + marinating
    Yield: 12 Servings


Ingredients


    10 medium red potatoes, peeled
    1/3 cup chopped chives
    1/4 cup vegetable oil
    1/4 cup vinegar
    2 tablespoons grated onion
    1/4 teaspoon pepper
    1/2 cup fat-free mayonnaise
    1/2 cup fat-free plain yogurt
    1/2 cup thinly sliced celery
    1/2 cup chopped green pepper or cucumber

Directions

    Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours.
    In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad. Yield: 12 servings.


Originally published as Rave-Review Potato Salad in Easy Cooking for Diabetics , p49
 
 
 

 
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{soups-salads-and-salad-dressings} Ranch Potato Salad Recipe

 

Ranch Potato Salad Recipe


Lynn Breunig of Wind Lake, Wisconsin jazzes up creamy potato salad with cheese, bacon and ranch salad dressing. "My sister asked for the recipe as soon as she tried it," she writes.

This recipe is:

Quick

 

 

    Prep/Total Time: 30 min.
    Yield: 6-8 Servings


Ingredients

    2 pounds red potatoes
    1 bottle (8 ounces) Hidden Valley® Ranch
    1 cup (4 ounces) shredded cheddar cheese
    1 package (2.8 ounces) real bacon bits
    1/4 teaspoon pepper
    Dash garlic powder


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
    In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 316 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 649 mg sodium, 20 g carbohydrate, 2 g fiber, 9 g protein.


Originally published as Ranch Potato Salad in Quick Cooking March/April 2005, p10
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Mom's Tangy Potato Salad Recipe

 

Mom's Tangy Potato Salad Recipe


This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska

This recipe is:

Healthy

Diabetic Friendly

 


    Prep: 25 min.
    Cook: 20 min. + chilling
    Yield: 9 Servings


Ingredients


    2 pounds red potatoes, cubed
    2 hard-cooked eggs, chopped
    1 small onion, chopped
    1 celery rib, chopped
    1/4 cup reduced-fat mayonnaise
    1/4 cup reduced-fat plain yogurt
    2 tablespoons cider vinegar
    2 tablespoons olive oil
    1 teaspoon reduced-sodium soy sauce
    1/2 teaspoon salt
    1/4 teaspoon celery seed
    1/4 teaspoon dried basil
    1/4 teaspoon dried oregano
    Dash garlic powder
    Dash ground mustard


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
    Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 148 calories, 7 g fat (1 g saturated fat), 50 mg cholesterol, 235 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.


Originally published as Mom's Tangy Potato Salad in Healthy Cooking June/July 2012, p21
 
 
 

 
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{soups-salads-and-salad-dressings} Healthy Potato Salad Recipe

 

Healthy Potato Salad Recipe


"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."

This recipe is:

Healthy

Quick

Diabetic Friendly

 

 

    Prep: 25 min. + chilling
    Yield: 10 Servings


Ingredients


    2 pounds small red potatoes, quartered
    5 hard-cooked eggs
    3/4 cup fat-free mayonnaise
    2 teaspoons cider vinegar
    1 teaspoon sugar
    1 teaspoon ground mustard
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 large sweet onion, chopped
    2 celery ribs, chopped
    1/2 cup chopped green onions
    1/2 cup julienned sweet red pepper
    1/4 cup minced fresh parsley


Directions

    Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
    Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
    In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 110 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 305 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.


Originally published as Healthy Potato Salad in Light & Tasty October/November 2004, p43
 
 
 

 
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{soups-salads-and-salad-dressings} Grilled Three-Potato Salad Recipe

 

Grilled Three-Potato Salad Recipe


Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California

This recipe is:

Contest Winning

 

 

    Prep: 25 min.
    Grill: 10 min.
    Yield: 6 Servings


Ingredients


    3/4 pound Yukon Gold potatoes
    3/4 pound red potatoes
    1 medium sweet potato, peeled
    1/2 cup thinly sliced green onions
    1/4 cup canola oil
    2 to 3 tablespoons white wine vinegar
    1 tablespoon Dijon mustard
    1 teaspoon salt
    1/2 teaspoon celery seed
    1/4 teaspoon pepper


Directions

    Place all of the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and rinse in cold water. Cut into 1-in. chunks.
    Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or browned, stirring frequently. Transfer to a large salad bowl; add onions.
    In a small bowl, whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature. Yield: 6 servings.

    Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 3/4 cup equals 191 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 466 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.


Originally published as Grilled Three-Potato Salad in Taste of Home June/July 2007, p29
 
 
 

 
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{soups-salads-and-salad-dressings} Grilled Potato Salad with Balsamic Dressing Recipe

 

Grilled Potato Salad with Balsamic Dressing Recipe

 

A Texas-size family reunion requires a substantial salad like this one on the buffet table. Made with red potatoes, real bacon, tangy dressing and more, it's guaranteed to be gobbled up quickly. —Elaine Sweet, Dallas, Texas

 

 

    Prep: 35 min.
    Grill: 10 min.
    Yield: 12 Servings


Ingredients


    6 medium red potatoes (about 1-1/2 pounds), quartered
    2-1/4 teaspoons canola oil
    3 cups fresh baby spinach
    1 cup fresh or frozen corn, thawed
    1/2 medium sweet red pepper, julienned
    1/2 poblano pepper, seeded and julienned
    1/2 medium red onion, thinly sliced
    3 green onions, chopped
    6 bacon strips, diced
    3 garlic cloves, minced
    2 shallots, minced
    1/2 cup balsamic vinegar
    2 tablespoons stone-ground mustard
    1 teaspoon pepper
    2 hard-cooked eggs, coarsely chopped
    1/4 cup sunflower kernels


Directions

    Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain; toss potatoes with oil.
    Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently. Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside.
    In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened.
    Drizzle over potato mixture and gently toss to coat. Sprinkle with eggs and sunflower kernels. Serve immediately. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 166 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 170 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.


Originally published as Grilled Potato Salad with Balsamic Dressing in Country Woman August/September 2008, p29
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Grilled Greek Potato Salad Recipe

 

Grilled Greek Potato Salad Recipe


My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. —Robin Jungers, Campbellsport, Wisconsin

This recipe is:

Diabetic Friendly

 

 

    Prep: 30 min.
    Grill: 20 min.
    Yield: 16 Servings


Ingredients


    3 pounds small red potatoes, halved
    2 tablespoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 large sweet yellow pepper, chopped
    1 large sweet red pepper, chopped
    1 medium red onion, halved and sliced
    1 medium cucumber, chopped
    1-1/4 cups grape tomatoes, halved
    1/2 pound fresh mozzarella cheese, cubed
    3/4 cup Greek vinaigrette
    1/2 cup halved Greek olives
    1 can (2-1/4 ounces) sliced ripe olives, drained
    2 tablespoons minced fresh oregano or 1 teaspoon dried oregano


Directions

    Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
    Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 142 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 248 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


Originally published as Grilled Greek Potato Salad in Taste of Home June/July 2009, p16

 

Tip

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
 
 
 
 

 
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{soups-salads-and-salad-dressings} Grandma's Potato Salad Recipe

 

Grandma's Potato Salad Recipe


Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

 


    Prep: 45 min. + cooling
    Cook: 15 min. + chilling
    Yield: 24 Servings


Ingredients


    6 pounds medium red potatoes
    Water
    DRESSING:
    1 cup water
    1/2 cup butter, cubed
    1/4 cup white vinegar
    2 eggs
    1/2 cup sugar
    4-1/2 teaspoons cornstarch
    3/4 cup heavy whipping cream
    3/4 cup Miracle Whip
    SALAD:
    1 small onion, finely chopped
    2 green onions, sliced
    1 teaspoon salt
    1/2 teaspoon pepper
    3 hard-cooked eggs, sliced
    Paprika


Directions

    Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
    For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
    In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
    To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).


Originally published as Grandma's Potato Salad in Taste of Home June/July 1994, p12
 
 
 

 
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