Gram's Potato Salad

Gram’s Potato Salad

This is an original email from your Gram. I simply copied and pasted it.

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All ingredients are in proportion to the amount of potato's used.  You can make it for 1 person or 50.

boil potato's in their skins

let cool and peal

cut to size you want. 

some of the ingredients are both for taste and color. 

I like to chop things big enough (but not too big) to have them crunch in my mouth to get the full flavor

Also it's easier to pick out the stuff you don't like 

sweet pickles - I like the small ones. (gherkins?) could use pickle relish I guess but I don't like it.

red onion   -    green onions might be tasty - never tried them

pimentos - they come chopped or sliced.  I prefer the sliced.   Larger blob of color.

hard boiled eggs- chopped

leave out what you don't want

add what you want

sliced black olives are good

never - ever-ever-ever put celery in it!!!!

Best Foods regular mayo -lots

sometimes I add a big glob of sour cream.  it cuts down on the amount of mayo

mustard - any kind - I just dump a glob in

sprinkle paprika over top - both tasty and pretty

I sprinkle paprika on deviled eggs too.

You probably already make good deviled eggs but since people seem to love mine............

hard boiled eggs

mayo

mustard

cider vinegar  -  the magic ingredient 

paprika

Betty at the Marshalls office always ask me to make them for their potlucks.  They all loved them.

Now for the big surprise - I learned to make potato salad and deviled eggs from my mother 

I play with the potato salad but the basic "recipe" is the same. 

Gram's Spritz Cookies

GRAM’S SPRITZ COOKIES

 MIX THOROUGHLY

 1   cup soft butter

2/3 cup sugar

 3  egg yolks

1   tsp. flavoring (almond or vanilla) or 1/4 cup grated almonds

WORK IN WITH HANDS

2  1/2 cups sifted flour

Bake on ungreased baking sheet.  Makes approx 6 doz. cookies

TEMP:    400 degrees (mod. hot oven)

TIME:     bake 7 to 10 min until set........but not brown

             

Use a dough rich in shortening, such as that for Butter Cookies.

If very warm, chill the dough.  But keep it pliable (it crumbles if too cold.)

Force dough through a cookie press (or pastry tube) in letter S's, rosette's, fluted bars

or other desired shapes.

Gram sez: THIS RECIPE IS FROM A BETTY CROCKER COOK BOOK I RECEIVED AS A

WEDDING PRESENT IN 1961. 

Cincinnati "Skyline" Chili

Cincinnati “Skyline” Chile

http://whatscookingamerica.net/Beef/CincinnatiChili.htm

This is pretty good stuff and really easy! Throw it all in the pot and let it cook for several hours. Cook up some spaghetti noodles when it’s done and chow down!

One trick I learned is to grind the hamburger in the food processor just a bit before adding to the pot. If it is ground a little finer then the consistency of the finished chili is more like a sauce, which is what you are looking for. 

I did change up the cooking directions a little from the original link (above) because that is just works better for me. I hope you like it!

1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin*
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate*
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)

Preparation:
Throw everything but the pasta into a Dutch oven, stir, simmer over low heat for 3 to 4 hours.
Cook spaghetti according to package directions. Serve up some spaghetti into individual bowls and top with chili. Add grated cheese, chopped onion and kidney beans on top if desired. (I just add cheese).

Stuffed Bell Peppers

Ingredients:
Two or three bell peppers, different colors
One pound extra lean ground beef
Two or three cloves garlic, minced
One small onion, chopped
One package taco seasoning
 One can black beans (Jalapeno black beans if you like)
One package Success microwave rice

Directions:
Cut peppers in half lengthwise and scoop out seeds and membrane. Place into baking dish and set aside. Brown hamburger with garlic and onions. Drain off fat. Stir in taco seasoning (with a little water, see directions on package). Cook rice according to directions. Drain and add to meat. Stir in black beans. Simmer meat mixture until warmed through. Scoop meat mixture into peppers. Bake at 350 degrees F until hot and peppers start to get soft, about 30 to 45 minutes. Remove from oven to cool. Top with shredded cheese if you like. Serve and chow down! Serves 4 to 6 (depending on how many peppers you used)

:)

Favorite Recipe Pages

Simply Recipes
Closet Cooking
Steamy Kitchen
Pinch My Salt
This list will grow!

Garlic Cheese Mashed Potatoes

Ingredients:

3 or 4 pounds Russet potatoes, scrubbed clean

1 to 1-1/2 sticks salted butter

1 cup half and half or cream

2 cups shredded sharp cheddar cheese

1 teaspoon minced fresh garlic (more if you like it really garlicky!)

Salt and pepper to taste plus one tablespoon added to boiling water

Directions:

1.      Scrub potatoes and cut into large chunks. Place potatoes into a large pot, add water to cover. Add one tablespoon salt. Bring to a low boil and let potatoes cook until fork tender. Drain.

2.      While cooked potatoes drain, add butter and cream to pot and stir. Add drained potatoes back to pot with butter and cream and stir.

3.      Using a hand mixer, beat potatoes, butter and cream until smooth. Add a little butter and/or cream until desired consistency.

4.      Add garlic and cheese and stir by hand to incorporate. Taste and adjust seasonings as desired.

Optional:

For spicy potatoes, stir in Sriracha to taste.

Serve hot with roast or chicken. Use leftover potatoes to top Shepherd’s Pie.

Uncle Markie's Favorite Huevos Rancheros

Uncle Markie’s Favorite Huevos Rancheros

(per serving – multiply as needed)

1 tostada shell

2 eggs

1 tablespoon olive oil or butter

1/4 cup refried beans

1/4 cup shredded sharp cheddar cheese

Shredded cabbage

Salsa, whatever is your favorite

Sour cream

Salt and pepper to taste

1.       Warm homemade or canned refried beans in small pot.

2.       Heat comal or skillet. Add olive oil or butter.

3.       Crack eggs and cook sunny side up or over easy. Salt and pepper as desired.

4.       While eggs cook, spoon beans onto tostada shell. Sprinkle on half the cheese.

5.       When eggs are cooked, place eggs on top of beans and cheese on tostada shell.

6.       Sprinkle remaining cheese on top of eggs.

7.       Add a small handful of shredded cabbage on to of eggs.

8.       Add salsa and sour cream on top of cabbage.