By popular demand, here is my world famous potato salad recipe.
8 medium potatoes, peeled and quartered
3 hard boiled eggs, chopped
3 Tbsp sweet pickle relish
3 Tbsp chopped sweet onion
1/2 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup Miracle Whip
1 Tbsp yellow mustard
salt and pepper to taste
Dice the potatoes into large cubes. Place in large bowl. Add eggs, pickles, onions and cheese. Stir in remaining ingredients until well blended. Chill in refrigerator at least one hour before serving
I’ve seen this recipe called many different things. This is the title on the recipe card that I found stuck in a library book many years ago. It is a great recipe to take to a picnic as it has no mayonnaise, eggs or milk in it so it is safe in the heat. I suggest that you not mix the dressing and the salad together just before you are ready to serve it.
1 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages chicken flavored Ramen noodles
1 pound bag cole slaw mix
1 cup slivered almonds
1 cup sunflower seeds
1 bunch green onions — chopped
Mix together oil, sugar, vinegar and flavor packets from Ramen noodles and chill for 24 hours.
Just before serving, toss together the remaining ingredients as well as the crushed Ramen noodles. Pour dressing over and mix before serving.
This site has got the ability to help you develop a menuplan and grocery list to go with it. I’m still learning how to use it, but it looks customizable. And best of all, I can use it on my Droid! That thrills the cook and the geek in me.
Check it out!
Hello all! I just about dropped off the face of the earth, didn’t I? Well, I’m back and I’m cooking again. However, my camera is on the blink. I’ll post pics when I get it fixed.
Last night, I threw together a meal that ended up being quite tasty. My second daughter is home from college for the weekend, and she requested I make something Mexican. We rummaged through the cupboards and this is what we came up with.
I browned and drained 1 pound of ground beef with some onion. Then I added 1 envelope of taco seasoning mix (I used Taco Bell Mild, it’s what I had on hand). I removed this from the heat and added 1 can of green chiles, 1 can of sliced black olives, 1 can of diced tomatoes with the juice and 1 can of black beans, drained. I set this aside so the flavors could hang out together for awhile.
My daughter made the rice. To a saucepan she swirled about 1 Tbsp of olive oil. Once it was warmed through she added some chopped onion and the last of my rice (totalled about 1 1/2 cup) and mixed it around until most of the rice was opaque. She added 1 can of chicken broth that she had heated to boiling in the microwave. (It was seasoned broth from Swanson, with garlic and herbs-what I had on hand) and 1/2 tsp of turmeric. She placed the lid on the pan and let it simmer for about 15 minutes, until light and fluffy and the liquid was gone.
We combined the meat mixture and the rice mixture and placed in a baking dish sprayed with Pam, sprinkled with about 2 cups of shredded Mexican blend cheese and baked at 350 for about 30 minutes. Served it with a green salad and it was quite a tasty meal.