Traditional Potato Salad


potato salad

When summertime is almost upon us I always think back to the dinners my mom would put on the table when I was a child.  We ate out of the garden almost every night .  Sliced tomatoes or green fried, stuffed peppers, zucchini, squash, green onions, corn-on-the cob, cucumber-onion salad and my mom’s wonderful potato salad. There were always boiled potatoes cooling on the counter and along side were a couple of hard boiled eggs.  My mom didn’t have a recipe for her potato salad. She would make a mixture of the yokes, yellow mustard, mayonnaise, salt, pepper and a touch of sugar. She would stir in her diced potatoes, chopped onion and celery. Whola!! Potato Salad.  I came up with this recipe in hopes it would be similar. I think it’s a close second!  
This salad is a favorite with my families-on-the-go. Fried chicken, potato salad, cucumber onion salad and brownies for dessert! 

Serve this at you next picnic, gathering or better yet, just a regular weekday dinner! It does have mayonnaise, so be sure to keep it cool. I think it always tastes better the next day. 
Hope you enjoy and Happy cooking,
Vonnie

 

IINGREDIENTS:

 

2 pounds potatoes (I use redskin potatoes)
1/4 tsp. salt
1 1/4 cup mayonnaise
2 TBSP. yellow mustard
1/2-1 tsp. salt (I like a little more salt so I use closer to 1 tsp.)
1/4 tsp. black pepper
1 cup celery, finely chopped
1 small onion, finely chopped
1/2 cup sweet pickles, finely chopped plus about 1 TBSP. of the pickle juice ( Use Famous Dave’s Signature Spicy Pickle Chips if you can find them) or 1/2 cup sweet or dill pickle relish
1-2 hard boiled eggs, yokes set aside and whites finely chopped ( I only use 1 hard boiled egg but my mom always used 2)

DIRECTIONS:
In a medium pan place the potatoes, 1/4 tsp. salt, and 2 large eggs. Add enough cold water to cover. Bring to a boil; reduce heat. Simmer and cover loosely with pan lid for 20- 25 minutes or until potaotes are fork tender. Remove eggs first and then drain potatoes. (You can run a little cool water on the potatoes and eggs if you want. Set eggs and potatoes on countertop and let cool.(Just like Nancy!) When everything is cool and you are ready to assemble the salad, use a large bowl and combine, egg yoke/s, mayonnaise, mustard, salt and pepper. Stir in celery, onion, pickle, pickle juice, and egg white/s. Add diced potatoes and toss gently. Cover and chill for at least a few hours before serving.

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Strawberry Pie


We have been very fortunate to have wonderful strawberries this summer. I have created and made several recipes using these luscious berries. By far my favorite recipe has been for strawberry pie.  This is a very simple and fast recipe.  It will soon become your favorite too!
Enjoy and Happy Cooking,                    Strawberry pie
Vonnie

1 (9 inch)pie crust, baked (I use King Arthur Flour and I make their double crust recipe)
2 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

Directions
Arrange 1 qt. of strawberries in baked pastry shell.  Mash remaining berries and combine with sugar in a medium saucepan.  Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.  Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.  Pour mixture over berries in pastry shell.  Chill for several hours before serving.  In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Seven Layer Meatless Tortilla Pie


I love this recipe! It’s a great dinner for your busy summer evenings.  It’s also super quick to assemble and so versatile. If you want you can add meat ground beef or turkey seasoned with some taco or fajita seasoning.  Grilled chicken, turkey, pork also seasoned and sliced thin works great. If you are going to add a meat layer, do so after spreading the beans on the tortilla. Top with cheese and continue with standard directions.  

This is a dinner that will please everyone in your family. I like to serve mine with shredded  lettuce and diced tomatoes. If you don’t want to use sour cream, for a dip or dressing to drizzle on top of the pie,  I mix some picante sauce and Ranch dressing together.

Enjoy and Happy cooking,
Vonnie                                                                                                

 

 

 
Ingredients:
2 (15 ounce) cans pinto beans, drained
1 cup picante sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
2 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Optional toppings:

sour cream
green onions, chopped
black olives, sliced
jalapeno, sliced

Directions:
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic powder.
Mix remaining picante sauce, cilantro, black beans and tomatoes.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. (Add meat layer)  Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce, sprinkle with additional cilantro if desired, and optional toppings