Betty Crocker's Potatoe Salad

I love potato salad, but when I buy it, it's always either too pickley or vinegary. The potatoes are always undercooked and too chunky. Here is the recipe I use, which is out of my good old Betty Crocker cook book from 25 years ago!

First I'll share the basic recipe then tell you the way I do it.

Ingredients:

2 pounds potatoes (about 6 medium)

1 1/2 cups mayonnaise

1 Tbsp. vinegar

1 Tbsp. prepared mustard

1 tsp. salt

1/4 tsp. pepper

2 medium stalks celery, chopped (about 1 cup)

1 medium onion, chopped (about 1/2 cup)

4 hard-cooked eggs, chopped

Prepare and boil potatoes for about 35 minutes. Cool slightly. Mix mayonnaise, vinegar, mustard, salt and pepper. Mix in celery and onion and set aside. In large mixing bowl, cube the potatoes and eggs. Toss together. Pour the dressing on and stir. Cover and refrigerate at least 4 hours. 10 servings (about 3/4 cup each); 260 calories per serving.

I pretty much stick to this recipe with a few variations.

The first thing I do differently is to boil the potatoes longer than directed. I boil them until they start to fall apart on the outside. I also double the eggs. Doing these two things is what makes the salad so much creamier. Note: Because the potatoes are more crumbly, it's ideal to cool them in the refrigerator overnight so they don't fall apart when cutting up.

I cut the celery and onion into pretty small pieces.

I always make a double batch. Here I have catered to my whiny children and added the celery and onion to only half of the salad. They don't care for the crunch. This double batch was made to travel, as my mother-in-law always asks me to bring it to family BBQ's. Make it pretty by putting whole slices of egg on top and sprinkling with paprika.

With warmer weather coming, it's the perfect time to try this salad. It travels well and is even better the second day!

Poppycock

Poppycock

TamiLyn’s family’s recipe

Main Ingredients:

16 cups popped popcorn

( two full batches in the hot air popper)

1 cup nuts (½ pecans, ½ almonds)

Syrup Ingredients:

1 1/3 cups sugar

1 cup butter

½ cup corn syrup

½ tsp  cream of tarter

Add after boiling:

1 tsp vanilla

½ tsp baking soda

Directions:

1) Place popped corn in clean sink.

2) Melt butter on low – will double in size when baking soda is added, so use a large pot.  Mix in sugar, corn syrup and cream of tarter. Bring to a “soft ball” on candy thermometer – 235 degrees?

3) Remove from heat and add vanilla and baking soda.

4) Pour syrup over popcorn and nuts and mix until thoroughly blended.

5) Pour out onto parchment paper and let cool.

6) Enjoy!

it is fun to color for various occasions!  think orange, pink, red, red white and blue!

Buttery Caramel Sauce

This is the super yummy recipe I used for Relief Society the other night, so many of you asked for it!    Is actually from a blog I follow called: How Does She.  Here is their link to the original posting.

 Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup heavy cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter. 

Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 6-8 minutes. from heat and cool 5 minutes. Stir in heavy cream. Pour into a jar and store in refrigerator.  It will thicken when cold.

YUMMY!  A  double batch makes 3 pint jars, great for gift giving!

Asian Lettuce Wraps

I made these last night and couldn't believe how the kids gobbled them up. I think they liked making their own wrap, and the veggies were easy to eat diced up with the other ingredients. I'll definitely add it into my standard dinner rotation! I don't know if this recipe is better than any other in particular, but we really liked them. They best thing is you can adapt and add a little more or less of what you prefer.

Asian Lettuce Wraps

2 pkg (3oz) chicken-flavor ramen noodles
2 cups chopped cooked chicken
1 each red and yellow bell pepper
1/2 cup sliced green onions with tops
1 medium cucumber sliced into small pieces
2 medium carrots sliced into small pieces

2 tbsp soy sauce
2 tsp vegetable oil
1 garlic, pressed
1 half inch piece peeled fresh gingerroot, pressed (use garlic press!)
2 tsp Asian seasoning (I just added ground ginger, a little red pepper flakes, onion powder, garlic powder, and a little pepper)

lettuce leaves (about 1 head, I just used iceberg)

optional: (but yummy)
peanuts, chopped
sweet and sour sauce

Boil about 3 cups of water, add ramen (broken up) and seasoning, cook 2 minutes, stir. Drain and rinse under cold water. Place noodles, chicken, bell peppers, green onions, cucumbers, and carrots in a big bowl, mix.

Combine soy sauce, oil, garlic, ginger, and seasonings. Toss to coat chicken noodle mixture. Cover and refrigerate.

Remove full lettuce leaves and rinse well, dry.

To eat, place lettuce leaf on your plate, spoon noodle mixture on top, top with peanuts and sweet and sour sauce, wrap up in lettuce leaf like a healthy burrito!

Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow

Ingredients

• 1 1/2 cups water
• 3/4 cup (packed) light brown sugar, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 1/4 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• Pinch of black pepper
• 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
• 1/2 cup flour
• 1 cup ground pecan pieces
• 1/2 stick butter, cut into small pieces
• 1 unbaked 9-inch pie crust (click here for my recipe)
  
• Vanilla Ice Cream, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.

In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Mary Beth's Pie Crust aka Hotel Utah Pie Crust

This is the pie crust I always make - it comes out perfect and doesn't require a lot of fuss. You can even freeze half if you want it later.

2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)

Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.

To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired

Crunchy Poppyseed Chicken Salad

Here's a link to a good summer salad we had the other day. I used cole slaw instead of broccoli slaw and it worked just as well.