I don't care how you do it but when mixing potato salad...the bigger the bowl the better. Because by the time you get all the ingredients added you always have too much and never enough room to stir it together. My mom used to use this old crisper bin from her fridge because there was nothing bigger than that!
Before I got married Tony saw her mix it up one day and he couldn't get over the amount she made. His words.."why doesn't she make a normal size salad?" Men are like that, always assuming you start out big and end up even bigger. I know I try to start with a "normal size salad" but it never seems to look like it'll feed enough.
But my sweetheart of a mother-in-law taught him a lesson at our wedding rehearsal dinner when she brought out this nice "normal size" bowl of macaroni salad (I'll put that one on later) to have us taste test it. Of course he couldn't keep his mouth shut and after noticing Mom's sneaky smile I knew she had a surprise for him! Out of the fridge she whips this huge bowl of salad for the evening meal and I was vindicated. He didn't say too much about my salad making habits after that. ;0)
After many years of making it various ways and not liking the taste I finally got smart and kept it simple. It works best for us. Not a lot of fussy stuff but good flavor and plenty of dressing on it. We Meeuwsen's like a bit of potato with our dressing ;0). I like it best overnight then if it gets too dry then add more dressing to it.
I make it for many of the receptions at Roy since I can't eat too many store brands anymore due to so much of it over the years.
There's a lot of flexibility to salads. Everyone like different flavors in the dressings and such. My family like a sweeter salad, but I do like a good dill taste to mine also. Either way, it's not summer without it!!
Happy Eating...
Denice's Potato Salad
10 # red potatoes (cut into dices and boil until tender)
18 large eggs - hard boiled and chopped
1 small red onion
1-2 cups chopped celery
**1 small jar of sweet relish (or dill if you prefer)
Lots of salt and cracked pepper
Other options..seasoning salt, chopped dill, garlic or other flavors you like.
Cook all above ingredients and pile into largest bowl you have ;0)
I let the spuds cool down a bit but not totally. It mixes better if they're a little warm.
Dressing: 1+ quart of Mayo (or Miracle Whip if you like) a couple good squirts of mustard (any kind will do), a couple spoonfuls of vinegar**, salt+ pepper.
**Note: your relish has vinegar in it already but if you want more then do so.
Ina Garten says a cooks best tool are "clean hands"...and I use them for mixing this mess ;0). It's messy but oh so good!! You can make extra dressing in case it looks dry the next later and may need more.
This recipe makes a large bowl. Just thought you'd like to know that ;0)
Stay tuned because my Mom's Macaroni Salad is next..
Happy Eating...
Tuesday, June 7, 2011
Friday, June 3, 2011
Meatloaf Lovers Unite!!!
Well as you can see I am back and roaring to go...almost. I think I have writer's block. Not that it's a good enough reason to neglect my blog buddies but hey, it's a start. ;0)
Kellie insists that put this on the blog but I can't for the love of me understand how anyone needs a recipe for Meatloaf. Yeah, I know it's not something everyone makes anymore with all the easy stuff to zap in the microwave and such but my family can't get enough of it...especially the next day when it comes to sandwiches.
Now someone you think a couple pounds of hamburger makes a good size loaf but in this family we don't do it for anything less than 5 lbs!!! Now before you finish choking on your tongue and wonder "who the hell can eat all of that!?!" Yes, we do and no I don't make it every single week. Although it would go just as fast if I did. ;0/
For those of you who read this I hope you realize I may have a recipe but I never get it done the same way twice in a row..
We love "real" mashed spuds with this and a veggie or salad the first go-round. But the next day is the best. I grew up eating this "almost" every week because it was the cheapest cut of meat. It got pretty tiring after awhile but when my kids came along I have to say they are my biggest fans...along with the "big guy".
Hope you like this...remember to live dangerously and add a few of your favorite flavors to it if you like.
Happy Eating...
Denice's Meatloaf
(P.S..this is great as a meatball recipe too)
4 to 5 lbs - ground beef (lean to reg..your choice)
2 stacks crushed soda crackers
1 large onion - diced
2 eggs
1/2 to 1 cup milk (yes, milk!)
**2 -3 TBSP chicken base mixed with hot water
(about 1/2 cup or little more for a thick broth)
Salt and pepper - (base is very salty so you might not need too much salt)
1 to 2 TBSP minced garlic
Mix this all together until combined...I sometimes divide it and freeze part of it. Wrap in foil and label with date. Then undo the top part of the foil when baking and leave it inside for easy clean-up.
For the entire meatloaf I press it into a large loaf and put into a 9x13 stoneware pan. You can use any pan you like. I have never had one small enough for a loaf pan and never will. It's a knack I have and it's inherited from my Mother, bless her. ;0)
Bake covered with foil in a 350 degree oven for about 60+ minutes or until at least 140 degrees. Then take off foil and bake another half hour or so until top is crispy. Some of you like to coat it with ketchup but we like ours "naked and hot"!!!
When taking it out of the oven it may have a lot of grease on the bottom. My mom made gravy most of the time but we don't do that much anymore. (This is making me hungry) I usually cut it in quarters and place it on a plate of paper towels to sop it up. Then I get the first piece...the crusty part on the ends! It's the only thing I eat with ketchup or steak sauce.
We serve mashed potatoes and veggies. But for the next day I've been know to hide a piece or two so I can at least get a sandwich out of it. Kellie comes over and devours it like a praying mantis. It's every man or woman for themselves around here. I love mine on toasted sourdough, with lots of mayo, deli mustard and dill pickles. It's love at it's finest...
I'll try to keep up around here and get back to you soon...Enjoy and Happy Eating..
Kellie insists that put this on the blog but I can't for the love of me understand how anyone needs a recipe for Meatloaf. Yeah, I know it's not something everyone makes anymore with all the easy stuff to zap in the microwave and such but my family can't get enough of it...especially the next day when it comes to sandwiches.
Now someone you think a couple pounds of hamburger makes a good size loaf but in this family we don't do it for anything less than 5 lbs!!! Now before you finish choking on your tongue and wonder "who the hell can eat all of that!?!" Yes, we do and no I don't make it every single week. Although it would go just as fast if I did. ;0/
For those of you who read this I hope you realize I may have a recipe but I never get it done the same way twice in a row..
We love "real" mashed spuds with this and a veggie or salad the first go-round. But the next day is the best. I grew up eating this "almost" every week because it was the cheapest cut of meat. It got pretty tiring after awhile but when my kids came along I have to say they are my biggest fans...along with the "big guy".
Hope you like this...remember to live dangerously and add a few of your favorite flavors to it if you like.
Happy Eating...
Denice's Meatloaf
(P.S..this is great as a meatball recipe too)
4 to 5 lbs - ground beef (lean to reg..your choice)
2 stacks crushed soda crackers
1 large onion - diced
2 eggs
1/2 to 1 cup milk (yes, milk!)
**2 -3 TBSP chicken base mixed with hot water
(about 1/2 cup or little more for a thick broth)
Salt and pepper - (base is very salty so you might not need too much salt)
1 to 2 TBSP minced garlic
Mix this all together until combined...I sometimes divide it and freeze part of it. Wrap in foil and label with date. Then undo the top part of the foil when baking and leave it inside for easy clean-up.
For the entire meatloaf I press it into a large loaf and put into a 9x13 stoneware pan. You can use any pan you like. I have never had one small enough for a loaf pan and never will. It's a knack I have and it's inherited from my Mother, bless her. ;0)
Bake covered with foil in a 350 degree oven for about 60+ minutes or until at least 140 degrees. Then take off foil and bake another half hour or so until top is crispy. Some of you like to coat it with ketchup but we like ours "naked and hot"!!!
When taking it out of the oven it may have a lot of grease on the bottom. My mom made gravy most of the time but we don't do that much anymore. (This is making me hungry) I usually cut it in quarters and place it on a plate of paper towels to sop it up. Then I get the first piece...the crusty part on the ends! It's the only thing I eat with ketchup or steak sauce.
We serve mashed potatoes and veggies. But for the next day I've been know to hide a piece or two so I can at least get a sandwich out of it. Kellie comes over and devours it like a praying mantis. It's every man or woman for themselves around here. I love mine on toasted sourdough, with lots of mayo, deli mustard and dill pickles. It's love at it's finest...
I'll try to keep up around here and get back to you soon...Enjoy and Happy Eating..
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