Never enough Potato Salad !!

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...

Something to be Thankful for...
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...

Potato Casserole

5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.

Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste

Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)

If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...

Enjoy.

Just cooling off for a bit....

Ever wonder why you get started on a project and figure out later that if you don't keep it up it gets outta hand and bigger than you expected. Or...just a lotta work! Somewhat like this blog. I've been down to the beach this weekend cooling off and by the time we got done drinking, bitching and just plain complaining, it was time to go home. ;0(.
But it was soooo nice to feel the ocean breezes and lay around and eat, drink and solve all the world's problems. We did do that...in our world anyway. Can't say we solved anyone else's.
I was trying to figure out what to fix for dinner tonight and of course it being "hot as a witches titty"...(my grandpa's words, not mine) I think I'll do the cool simple way and just fix a salad and do some chicken .
We hit the best places to eat in Lincoln City and by the way if you haven't been to the Black Fish Cafe yet....get your butt over there!!! It is soooo good.
After a great pulled pork sandwich topped with Napa Slaw I asked who I had to kill to get the recipes...she said it was online through the Oregonian website...haven't found it yet...But I will give you my recipe for coleslaw. Got it from a long time friend and use it every year for one of the dinners I do...(not telling which one, you have to visit all of my fundraisers to find out!!). Well have to go make lots of brownies and some other delights for the big 30th this weekend...
Happy Eating..;0)

Denice's Cole Slaw

This makes a large bowl....you can cut it down if you want. We just like lots!!

1 head green cabbage..You can use Napa also or mix and match ;0)
Approx 1/2 or less of red cabbage
3 or so large carrots - shredded

I use my food processor because I hate cutting by hand and it does great on the thin slicer disc. If you want it cut smaller you can do that...I don't care what KFC does with theirs..
I have added different things to mine, apples, almonds etc. But we usually just do it the plain jane recipe and it's great with the following dressing. ;0)

Dressing:
2 cups mayo
1/2 cup sugar
1/4 cup vinegar (white preferably, but cider is fine)
2 tsp mustard (if you don't have reg, then any other is fine)
1 tsp Horseradish sauce ( if you don't have it on hand...don't worry, life goes on)
1 tsp salt

I mix this up and let it set in the fridge for awhile. At the dinners we make it by the gallon. I add it just before we serve. If you don't want a lot of slaw sitting around, just do a bit at a time. I really didn't like cole slaw much but I do like it with this dressing.

I'm doing up a large (40 lbs or so) of pulled pork this weekend and if it turns out I'll put the recipe on the blog...if I survive the weekend. Happy Eating!!

Toot-toot!!

Yes, the Baked Bean season is upon us now. Every 4th I volunteer to make them for the Meeuwsen annual BBQ. And so far nobody has turned me down. But then I think the rest of my sisters do quite well with them also but somehow it's kinda my thing now ;0). Oh well.

Note to the wives....when the main course is finished, sit far away from the guys as possible...if you know what I mean.

I got this recipe from my Uncle Bob years ago. We were at his house visiting for some reason. Besides being a great Dad he was a pretty good cook...at least I think so. Anyway he always had his home ready and welcome, and "I love you's" were the norm. We lost him unexpectedly this past March and I think of him all the time. He was one in a million. So to you my friends I give you with great love and affection ....this recipe from my special file...It's been tweaked a bit but nothing worth eating is ever made the same way twice. At least not in my house. ;0)
Happy Eating!!

Uncle Bob's Baked Beans

4 large cans of Van Camps Pork & Beans - drained of most of it's liquid

• I have used B&M beans, Bush's or whatever...just drain them also.
  

2 regular cans each...black beans & kidney beans - drained and rinsed

• You can use whatever kind of beans you prefer, this is what I use
  

1 pkg bacon - cut into pieces and browned a bit. (any kind is fine)
1 pound + of hamburger ( I do both of the meats together just until pink is gone)
Drain meat and mix into beans

• Vegetarians??? Leave the meat out. It's still good!!
  

1 onion - med or large, whatever you like
1/2 + cup ketchup, couple good squirts of mustard, salt, pepper and...about 1 cup of brown sugar. Some use molasses. I never have it on hand.

Mix all of above together and put into a 6 qt crockpot and crank it on high, then turn down when it's cooked through. Simmering doesn't hurt a thing baby....it only makes it better ;0)

I put this all together the day before (that's why I don't use raw bacon) and put in fridge.
Nuke it in the Microwave to get the chill off and it'll cook a bit faster
Then you can put it in the crock on high and it'll be ready to serve by noon or so.

Or...you can get that cast iron dutch oven out ( I have my grandmothers) and bake in the oven at 350 for an hour. Turn down on low and let it simmer. Either way they're a hit.

Note...if you bake in shallow pan with foil they will be dryer...so be sure to wrap tightly or if you like them "not so soupy" either way they're great!!!

Pasta, pasta and more pasta....

Tony just calls them noodles. The rest of us are more ed-e-cated call them pasta now. Whatever...my sister Kelleen (there are no in-laws for me) gave me this recipe awhile back and I really loved it. In fact I was too cheap to buy the box so I kinda tweaked it to my own and it turned out great anyway...surprise!!! You'll probably be getting a lot of salads and desserts from me until the fall....then I get into the hot stuff. But with Sharon on my tail I don't think it's going to be any contest...I hate veggies...there I said it!! I hate them. But I cook them and will work with them. Just don't like eating them. Sorry folks but that's who I am...;0)
Well here's something you'll like for this summer and actually anytime.

Happy Eating!!!!

Chicken Pasta Salad

From: Kelleen Meeuwsen

1 box Betty Crocker Suddenly Salad Classic
1/2 cup poppy seed dressing ( I used Newmans)
1 1/2 cup diced chicken
1/2 cup halved red grapes
1/2 cup sliced celery
1/4 cup slivered almonds

Cook pasta, drain and rinse with cold water.
Stir together seasoning mix and dressing
Add pasta and remaining ingredients.
Serve immediately or refrigerate and serve later


This is what I ended up doing....;0)

2 - 12 oz bags veggie pasta
1 pkg good season dry italian mix
1 bottle poppy seed dressing
2-3 cups diced chicken**
1 to 2 cups grape halves...red or green
1 cup diced celery ( I had some peppers and red onions on hand and put them in)
1/2 cup of slivered almonds or other nuts of choice.
(Yes, Sharon you can use pecans if you like!!)

Cook Pasta per directions, drain and rinse with cool water
Add all remaining ingredients except dressing mix (I usually add that last)
**If you have vegetarians, then leave the meat out.
Lots of ways to play with it. If you're not crazy about the dressing then use something else that you like better.
I used this for one of my Staff lunches and they ate it up like a swarm of locusts. But then, what do guys do? Eat...right??

Enjoy and have a safe 4th of July!!!!

Broccoli Salad

4 cups raw Broc (chopped into florets)
1 cup green onions-chopped
1 cup toasted sliced almonds
...2 cups chopped green apples
1/2 lb bacon...cooked crispy and chopped (I actually use a whole package)
1 cup chopped celery

Dressing:
1 1/2 cup Mayonnaise
1 1/2 TBSP cider vinegar
1/2 cup sugar
1/2 cup dried cranberries or raisins

Stir in dressing ingredients and let set for at least 30 minutes or until cranberries/raisins plump up. I have made this over night too and it's fine.

In large bowl combine the rest of the salad

Add Dressing last right before serving. Serve this cold...

Hope you enjoy this one!!