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
This cookie pizza is so cute. It’s sure to be a hit with adults and kids.
http://hungryhappenings.com/cookie-pizza-recipe-candy-pepperoni.html/
You know, while it wasn’t written for US, Tchaikovsky’s 1812 Overture is often used as an accompaniment to our July 4 fireworks - (I think we have Arthur Fiedler to thank for that) -
and the beginning of the choral part translates to something like “O Lord, Save Thy People”.
Happy Fourth!
-JT
Yes, it works both ways. Just curious- how come you don’t cook veggies?
I don’t know about doorgunner, but in our house, it’s the same. Husband is a big meat eater, and knows exactly how to cook meat - including, among the more routine items, venison, squirrel, rabbit :-(
I haven’t much experience with meat, having been a ‘fishitarian’ before I met him. So, in our house, Husband does the meat, and I do the sides.
I agree with you about store bought potato salad. They are always way too sweet or have pickle relish in them or something strange to the taste.
Your recipe is similar to the one passed down in my family. My mom died in April and she would find one fault with the recipe you posted. She always added chopped hard-boiled eggs to her mix and fancy hb eggs sliced crosswise on the top that were sprinkled with paprika for color.
It was one of her very favorite foods anytime of the year. I’m glad I got your ping. Good memories! I might just whip up a batch tomorrow.
To those who say their potato salad dries out, just add more mayo the next day. :)
Of course, my stir fry stuff often has enough veggies in it not to trigger her "we need it" impulse.
I love, love, love tzatziki sauce.I always order an extra side w/ my gyro so that every bite has sauce. Now I’m hungry : (
Nice-looking pie.
Tried to make Peanut Chicken this week. Shredded 3 chicken breasts. A few cashews, some honey-roasted peanuts (had a bunch of them and it gave me the idea) and chunky peanut butter.
Of course, I used butter, soy sauce, chopped onions, chopped peppers and some Italian dressing.
Worked especially well as a dipping sauce (actually ladled) over my egg rolls. Wal*Mart has 5 chicken, pork or vegetable egg rolls for $2.50. Ya just nuke ‘em.
Just got 10 more tonight. Not quite halfway through a 5lb bag of rice yet ($2.32).
The wife asks her husband to run to the store. “Get a gallon of milk, and if they have eggs, pick up a dozen.”
He returns with twelve gallons of milk.
“Why on earth did you buy twelve gallons of milk?”
“Because they had eggs!”
Same vein, true story...
Sitting in a bar one afternoon and bartender got stuck with a 100 dollar bill (few years back).
Bar was in shopping center so he grabbed a school kid bus boy, handed him the 100 and said
“Run next door & get me a bunch of bananas”.
(DO I HAVE TO FINISH??)
Same vein, true story...
Sitting in a bar one afternoon and bartender got stuck with a 100 dollar bill (few years back).
Bar was in shopping center so he grabbed a school kid bus boy, handed him the 100 and said
“Run next door & get me a bunch of bananas”.
(DO I HAVE TO FINISH??)
Happy 4th of July... Going to make that pie....
I’m going to have the Harry Chapin song running through my head all day now :o)
for potato salad and especially devilled eggs - I never use paprika but sprinkle on red tomato powder. It’s a hispanic brand. Just killer on devilled eggs and looks good too.
I did the Alton Brown recipe and finished it off in the broiler.
I looked at your link and will try his spices next time. I’m also going to buy a rotisserie toaster oven and make it on a spit.
I’ve never tried because I thought it would just be a pale rendition of the real thing; but the Food Wishes one does look pretty good.
America’s Test Kitchen has a really great Texas Potato Salad recipe. I’ve fixed it several times and love it! I second what the other poster said about dressing the potatoes while they are still warm. That’s important.
Well, I;m outta here again today. Back to the lab and then to see my Doctor. BBL
Have a great day
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