Potato Salad

6 (2 pounds) medium potatoes
3/4 cup chopped sweet pickles
2 tablespoons chopped onion
3/4 cup chopped celery
2 tablespoons sliced or chopped pimiento*
2 teaspoons salt or to taste
1 1/2 teaspoons celery seeds
Potato Salad Dressing (see recipe below)
6 hard-cook eggs (5 chopped and 1 sliced)
Fresh parsley
Paprika

* Pimientos are roasted sweet red peppers that have been preserved in oil. TIP: After opening and using part of a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon of white vinegar and refrigerate.

In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 12 to 15 minutes or until just tender. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.

Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.

Prepare Potato Salad Dressing. Pour salad dressing over the potato mixture; toss gently. Add 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. If potato mixture gets too dry, add additional mayonnaise and 2 teaspoon sweet pickle juice.

Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.

Makes 10 to 12 servings.

Potato Salad Dressing:
3/4 cup mayonnaise
1 1/2 tablespoons prepared mustard
1 teaspoon sugar
1 tablespoon sweet pickle juice

In a small bowl, combine mayonnaise, prepared mustard, sugar, and sweet pickle juice; stir until well blended.

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Apple Pie

Pastry for 9-inch two crust pie
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium (2 pounds) green tart cooking apples
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon sugar

Preheat oven to 400 degrees. Prepare pie pastry. In a large bowl, combine sugar, cinnamon, nutmeg, and cloves. Peel, core, and slice apples 1/4-inch thick. Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.

Bake 45 to 50 minutes or until crust is golden brown and apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Makes 8 servings.


Red, White and Blue Trifle For July Fourth

1 (18 1/4-ounce) package yellow cake mix*
1 cup raspberry jam, divided
3 cups fresh raspberries and blueberries, divided**
2 tablespoons sugar
1/2 cup sherry, or brandy, divided (optional)
1 (6-serving size) vanilla pudding mix (not instant)
3 cups milk
2 cups sweetened whipped cream
Sliced toasted almonds

* A purchased sponge cake may be substituted.

** Fresh local strawberries may also be used.

Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use).

In a large bowl, mix together berries and sugar; let set at room temperature for at least 30 minutes to let juices form.

Slice one baked cake layer horizontally into two equal layers. Place one sliced cake layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup raspberry jam and 1/2 of berries and juice.

Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining raspberry jam, berries, and berry juice; pour remaining sherry or brandy over the top.

Prepare the vanilla pudding according to package directions, using the only 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight. When ready to serve, decorate top with whole berries

Makes 10 to 12 servings.


source:http://whatscookingamerica.net/Salad/FavoritePotatoSalad.htm

Labels: fun foods, july 4th