Sunday, May 29, 2011
Friday, May 27, 2011
My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad. She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar. Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much. I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.
I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever! It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours. It’s also great cold. Oh, what an amazing recipe this is.
LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste
1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar
Steam potatoes until tender. Cook hardboiled eggs.
Saute diced bacon until crisp and remove with slotted spoon. Saute onion, red and green pepper in bacon drippings until limp and tender. Add heaping tablespoon of flour and stir until incorporated into the drippings. Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny). Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.
Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture. Let it sit for a bit for the flavors to marry. This is great warm, at room temperature, or cold.
Wednesday, May 4, 2011
1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.
2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.
3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.
4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.
5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.
Source: Adapted from a recipe from Midwest Living