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
Penuche recipe? Did some research. Fudge without chocolate.
Never knew it was possible! LOL! I really get an education here. Your work is appreciated. Much. Thank you.
Hey, now! I loved “Donna the Deer Lady” - but her ‘shtick’ wasn’t new. I don’t trust Snopes often, but, here:
http://www.snopes.com/humor/letters/deercrossing.asp
For anyone who hasn’t heard it:
https://www.youtube.com/watch?v=RFCrJleggrI&list=RDRFCrJleggrI#t=58
And here is Donna’s very gracious performance in Part Two:
https://www.youtube.com/watch?v=1JWuFGMq3ZA&index=2&list=RDRFCrJleggrI
(I sent the original radio call-in to a friend who was dying of cancer at the time - she got a great laugh out of it :-)
It’s sorta like brown sugar drenched in butter :-)
Bacon, good in everything!! Have you tried bacon coated with brown sugar and cayenne and baked in the oven till crisp? Or Chocolate coated bacon? Spinach salad and potato salad - neither complete without the added touch of bacon. Ditch the boiled eggs, make mine bacon. Oh, one more idea - crisp bacon crumbled into tomato soup with a few croutons. BLT without the lettuce. Enjoy :-)
MSG in that? I’m not very concerned about it, but the Husband Unit is...
(I found some Knorr bouillon cubes for half price the other day; grabbed them up, and told Husband that they are good for ‘Prep Stash’ because they last pretty much forever - and if you’re starving for something a little bit tasty to flavor the rice and beans, you’re not going to be very concerned about a little bit of glutamate ;-)
That is definitely what my ‘warped mind’ refers to as Dark Humor.
This mode of communications is not really good for me as I do have a dry, sardonic, sarcastic (in a ‘good’ way) sense of humor and in order to pull lots of statements off, one must be observing my body language, well placed eye roll etc etc etc....
Without all that it becomes just more words on a ‘piece of paper’ typed out by some smart ass....
OR SOMETHING LIKE THAT...(raised eyebrows, eye roll, smirk)
LOL! Well, so goes it, in this very Thin Medium!
(eyes rolling and smirking-back at you :-)
-JT
I haven’t had any in forever, used to get them & they were so good! I’m going to look for them. Will report back.
Somehow I was thinking that they may have come with a little packet of hot mustard. Don’t know why I think that - maybe I had found the hot mustard somewhere else; I just remember eating them back in the ‘80s, with the mustard.
Let us know!
Yes I just looked it has MSG. So much tomato flavor you don’t need to sprinkle on much.
What a beautiful pie!!
Up in Canada for July 1st 150th birthday. Great recipes here with the Maple syrup we get from Quebec each year....
Happy 4th to all as well.
Yet, the Chef who has had the felicity to succeed in turning out an original and skilful preparation approved by his public and producing a vogue, cannot, even for a time, claim the monopoly of his secret discovery, or derive any profit therefrom...- Auguste Escoffier, "A Guide to Modern Cookery"
Here's a link to a Canadian satire radio show that has a about a 5 minute piece with recipe theft as the topic:
Manitoban says famous cookbook has plagiarized his grandmother's recipes including one for toast
Just saw this on FB. Recipes look quite interesting!
Good article on grilled corn.
LOL! His grandmother stole that corned beef hash recipe from my mother-in-law :-)
The neat thing is that anybody can make it. You don’t even have to prove a five-pointed star, like Betsy did; we have cookie cutters, now :-)
http://www.ushistory.org/betsy/flagstar.html
Excellent!
Happy Fourth, Liz!
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