Posted on 06/28/2017 5:11:29 PM PDT by Jamestown1630
I’m sure many of us have made the ubiquitous Patriotic Sheet Cake, with strawberries and blueberries; but I thought a pie would be a nice change from that – I especially like this rustic-looking round one, with rhubarb, from King Arthur; and can definitely see Betsy Ross making it:
http://www.kingarthurflour.com/recipes/american-flag-pie-recipe
And here’s a flag-shaped one, from Simply Recipes:
http://www.simplyrecipes.com/recipes/american_flag_pie/
My grandmother only made potato salad in the Summer, and her salad is one of my great childhood food memories. I have a co-worker friend who makes it exactly the same: it was very plain – no eggs, nothing sweet – and that’s still the way I make it. Potato Salad is one thing that is really only good when it's home-made – the store-bought ones always seem to have undercooked potatoes (probably because they hold up longer that way) and too much sweetness, not enough 'tart'. This is the recipe I’ve used in recent years, tweaked from one found online. The only difference between this and what I remember from childhood, is a little cayenne (There were no hot and spicy foods in my Grandmother's repertoire; but I grew up and 'traveled' ;-)
It seems that it is generally considered best to boil the potatoes in their skins, and then peel and dice them when they’ve cooled slightly; but I do it this way:
Plain Ol’ Potato Salad
6 medium russet potatoes, peeled, quartered
½ med. White onion, minced
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 cup celery, diced
Boil potatoes until just tender when tested with the tip of a knife, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl.
In a smaller bowl mix all the other ingredients, except the celery. Add to the potatoes, then add the celery, and fold gently with a spatula until everything is mixed. Taste and adjust seasonings; and chill for at least an hour before serving, preferably overnight.
-JT
ING s/p, can Corned beef (I used deli), 3 md Potatoes; cook and dice 1 lg Onion olive oil 4 Bell peppers (I used green peppers) 4 Eggs 3 md Tomatoes
FILLING Brown onions and potatoes in oil. Add tomatoes, corned beef, s/p, enough warm water to keep from burning. Simmer 20 min.
ASSEMBLY Parboil capped/trimmed bell peppers in salted water til tender/limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake 350 deg 20 min.
FINAL Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.
Looks and sounds mouth watering good.
When you say deli corned beef, do you order a single chunk slice or thick slices?
Have to try this recipe next time I cook corned beef.
Thanks
I don’t usually eat corned beef....but this is amazingly tasty.
Excellent use for leftover corned beef.
I buy several deli slices so it’s easy to chop-——sometimes I blender-pulse the slices.
Cant do anything to mess-up corned beef....a sturdy cut of meat.
Sturdy is spot on. The British Army referred to the canned version as bully beef for the soldiers standard ration. Though in 2009 UK MOD ceased issue in favor of....mushroom pasta and halal for the campaign in Afghanistan.
Ronald Reagan’s Rancho California Rice
ING 1/3 cup onion, chopped 2 cups rice, cooked 1 cup cottage cheese 1/4 cup sour cream
bay leaf Salt and pepper 16 oz. green chili (canned) 1/2 cup grated cheddar cheese (can use f/f)
METHOD Cook rice, follow pkg method (add bay leaf, discard when rice is done).
Sauté onions soft in sprayed pan. Add rice, sour cream, cottage cheese, s/p. Mix well.
ASSEMBLY In greased casserole, layer rice, chilies, and 1/4 cup cheddar.
Bake 375 deg 20 min. Top with remaining cheese; bake/melt 5 min.
Nutella Pull-Apart Bread
Ingredients:
Pull-Apart Bread Dough
2 cups whole milk
½ cup butter, melted
½ cup sugar
1 packet active dry yeast (2 ¼ tsp.)
4 cups + ½ cup AP flour separated
½ tsp. Baking powder
½ tsp. Baking soda
2 tsp. Salt
Nutella Topping & Spread
1 cup nutella + 1/3 cup separated
1 ½ cups powdered sugar
1 tbs. Butter, melted
¼ cup milk
Pinch of salt
Directions:
In a large sauce pan or dutch oven, whisk together milk, melted butter, and sugar. Heat over medium until the milk gets frothy, remove from heat and let cool to a luke-warm temperature.
Add in the yeast and stir so that all of the granules are moistened. Wait about 5 minutes before adding the 4 cups of flour. Give it a good stir until it is all combined. Cover and let rise about an hour.
In a medium sized bowl, whisk together the remaining half cup of flour, baking powder, baking soda, and salt. Sprinkle the dry mixture over the dough, and stir until it is mixed in.
Pour the dough out onto a lightly floured surface. Knead for about a minute to thoroughly incorporate the dry mixture.
Roll the dough out into a large rectangular shape about ¼ inch thick. Spread 1 cup of the nutella over the surface of the dough.
Cut six or eight equal strips (along the shorter edge of the rectangle). Stack the strips and cut into six portions. Grease a loaf pan with some butter, and lay the stacked dough portions sideways in the loaf pan.
Preheat oven to 350 degrees F and let dough rise in the pan for about 30 minutes, or until it gets puffy and starts to fill in. Bake 30 minutes.
Mix powdered sugar, melted, milk, and a pinch of salt in a liquid measuring cup (for easy pouring). In a small bowl, microwave the remaining nutella til it is a thin pourable consistency. Drizzle the icing and extra nutella over the top and serve warm.
Notes:
Microwave the nutella to make it easier to spread and drizzle.
Brown the butter to give an extra boost of nutty flavor.
If you notice the top of your pull-apart bread getting too brown while baking, loosely cover with a piece of foil and continue baking.
Cover leftovers with damp paper towel before microwaving to reheat and keep it from drying out.
http://www.amomstake.com/nutella-pull-apart-bread/
These would be perfect for tomorrow..
50/50 Beef Bacon Burgers
1 pound thick cut Applewood smoked bacon
1 pound 85% lean beef
4 hamburger buns
butter
4 slices American cheese
optional toppings:
(mayonnaise, ketchup, mustard, lettuce, sliced tomatoes, sliced onions, pickles)
Preheat oven to 425°F.
Cover a baking sheet with aluminum foil. Place the bacon on foil. Make sure the bacon slices are not touching, or they will not cook properly. Bake for 10-15 minutes until the bacon is partially cooked.
Remove and place on paper towels to drain the grease.
Once bacon is drained and cool enough to handle, place on cutting board and dice bacon or cut with kitchen shears.
Preheat grill to high heat.
In a large bowl combine bacon and beef. Mix until combined. Form mixture into 4 patties, not too thick or they will not cook evenly. Using your thumb, make a slight indentation in center of patties on one side to prevent it from doming up in the center.
Place patties on the grill, make sure they are not touching. Grill burgers until golden brown and slightly charred on the first side. Flip and grill for 3 to 5 minutes depending on your preferred doneness. Top with cheese for the last few minutes.
Meanwhile, Brush your buns with butter and toast on the grill. Cook until golden brown with grill marks.
Serve with your favorite toppings.
http://www.theslowroasteditalian.com/2011/09/5050-beef-bacon-burger.html
Finally I found this thread! It didn’t have a date in the title so I couldn’t use google to find it and I didn’t see it in my pings (it gets harder on iPad, you cons miss stuff). I saw it in the comments section yesterday.
Need to know what dessert to make tomorrow and what to buy for it today.
We will do some illegal but safe and sane fireworks. Hot dogs! Potato salad! Fruit! Veggies! Need dessert ideas so going to read the thread now.
Going to add a tip to your potato salad since you said you were going for the “German style” tang. Learned this from my German grandmother. Add the splash or two of vinegar while the potatoes are still warm. They just suck it up and it gives the salad that lovely tang.
I am going to make that pie!!!!! O yes
I made gyro meat this week and rocked it.
The home cook should just get the best bread available from an authentic Italian bakery.
Mustard-Mascarpone Bruschetta
METHOD Whisk 1/2 cup mascarpone, 1/4 cup chp fresh basil, 3 Tb Dijon. S/p to taste. Spread on crusty bread.
I couldn't find rhubarb so I used frozen cranberries in same amount, delicious. Everyone LOVED it.
Did you make that pie, Yaelle???
Cutest pie EVER!!!!!
You’re amazing!!!
Excellent Job!
A pie that's truly a work of art.
Envisioning Jasper Johns' iconic three-tiered flag being a layer cake.
Encaustic on canvas.
I wonder how they’ll arrange the stars if/when we get more states.
It is interesting to study the star arrangements down through the years as more states were added.
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