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
It looks very good, and with veggies for dipping, it’s Low-Carb :-)
I made gyro meat this week and rocked it.
I dont know why it works but I cut the potatoes to the 1 inch cubes and drizzle with vinegar while warm. I then wait until cool for the dressing. It’s usually good for two days intil it starts to get watery.
For years, made these for every neighborhood holiday. Change to different colors for the different holidays. (You can get black for Halloween at specialty stores.)
Family stuff. Dump the vanilla vodka. (Regrettably. LOL!)
These are a novelty and a lot of fun!
https://www.tablespoon.com/recipes/holly-jolly-jello-shots/264363eb-110a-4469-936d-996666ae98bc
I would really like to know how to do that. Gyros sandwiches - or salad made of the same meat - are among our favorites, and we’ve seen recipes by Alton Brown and on Food Wishes - the Food Wishes one looked a lot like the real thing.
http://foodwishes.blogspot.com/2017/06/american-gyros-mystery-meat-demystified.html
If you should have time, could you tell us how you make yours?
Jamestown is right. Dressing hot potatoes and pasta before the liquid evaporates helps. But so does putting on a bit more dressing.
I don’t like my salads dry but I also think mayo is an essential food group,....and so is cheese,..... and butter. Lol!
LOL! I suspect all along!!!
LOL! I bet men do that on purpose, so they never have to help again!
I don’t think any man ever did it - but if he did, I bet he never did it again :-)
I usually make the potato salad recipe off of the best foods jar. It says to add the dressing while the potatoes are still warm, and it stays moist for days. Using the same recipe with macaroni, however, it gets dry. I think pasta is more like a sponge than potatoes. I just add a little extra water or milk before serving the second or third day.
I hadn’t seen that one :-)
So I’ll have to make potato salad for the fourth, that’s a given. Maybe Aldi’s will have their brats on sale again. They seem to do that every July 4 and memorial day. Or maybe it was Labor Day. I guess I should consider having people over .... it has snuck up on me this year.
The funny thing is how differently my husband and I interpreted that ad: he said it was supposed to be about how ‘men are oblivious to subtle cues’. I thought it was about how men don’t really like having ‘talks’.
(My husband loves to talk, so maybe he doesn’t fit the sterotype ;-)
We met in the middle, and we both thought it was funny.
Thanks for the advice!
Pretty much made the one you post but I’m not a rosemary fan
It’s better if you slow roast a chunk a lamb in your backyard all day basting it with olive oil and many cloves of garlic like my grandfather did. ( The beginning of my foodies roots. Started with his fleeing from the Bolsheviks. The beginnings of my libertarian roots!)
What makes the gyros is the Tzatziki. Putting the cucumber, tons of chopped garlic, and yogurt in a cheese cloth and hang in your fridge overnight is your first step.
I do all the cooking other than veggies, so no danger unless >I< ask for help.
Yes. My husband makes great Tzatziki. It’s very like the Indian Raita, as it’s generally encountered in the US. Here’s a somewhat argumentative blurb on the difference:
https://www.popsugar.com/food/Difference-Between-Raita-Tzatziki-31160688
My husband makes the America’s Test Kitchen ‘Chicken Biryani’, using Raita; which recipe seems to be somewhat controversial on the web in terms of authenticity; but we thought it was wonderful, and have made it many times! (Sorry I can’t post the recipe - ATK seems to be very proprietary about their recipes; but you can find it if you hunt around.)
German potato salad, served hot is a favorite.
Potatoes, onions, oil and vinegar, a little mustard
and a bit of sugar. And of course the added
touch of bacon, crisp and brown.
Mustn't forget the cole slaw! Happy Independence Day! US Independence Day Video: U S Independence Day!
I love fireworks. Very Nice!
And this year their use on Independence Day will be even more memorable. :-)
DJT = MAGA!!
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