A Walk Down Memory Lane


Original post: July 16,2010

When I found the grocery list this morning at my local market I thought it would be fun to share with all of you since that was my intention when I started Chellengeu2cook. I read the list and my mind went back in time probably 14 years. I had been invited to my very first Pampered Chef party and the consultant made this dinnertime salad. Needless to say, I had to buy the Busy Mom’s cookbook. I used to make this for summer lunches when we lived in Ohio, but haven’t made it once in the 9 years we have lived in Michigan. Funny how the mind works isn’t it?  Anyhow, I hope you enjoy! Mark and I had it for lunch today and it was delightful. Just as I remembered!  From the list I used sausage, potatoes, onions, Dijon mustard, sour cream and good beer. Not Bad!!
Hope you enjoy and Happy cooking,
Vonnie                                                                                                                      

PS…Share your recipes you came up with for the latest grocery list!

From The Pampered Chef Busy Mom’s Cookbook, 1996.
Opening page:
This book is for all the mothers, fathers and caregivers who make careful, loving meal preparation part of their busy lives… and for the thousands of Pampered Chef Kitchen Consultants who help make the lives of everyday cooks a little easier and a lot more fun. Doris Christopher, Founder and President.

Meat”n” Potato Salad
1 pound smoked sausage cut into 1/2 inch thick slices ( I used a pre-cooked Italian sausage)
1 pound small red potatoes, cut into 1/2 inch cubes (I used white potatoes)
1 1/2 cup chicken broth
1/2 cup sour cream
2 TBSP. cider vinegar
2 TBSP. mayonnaise (I used Miracle Whip)
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 large green bell pepper, diced
1/2 cup red onion chopped

Place sausage, potatoes and chicken broth in a large frying pan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.   Meanwhile combine sour cream,vinegar,mayonnaise,mustard,sugar, and salt in a 2 qt bowl. Set aside.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes. Add sausage, potatoes, bell pepper, and onion to sour cream mixture. Toss to coat. Serve warm or cold.
Yield: 4 servings

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