My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad.  She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar.  Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much.  I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever!  It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours.  It’s also great cold.  Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste

1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender.  Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon.  Saute onion, red and green pepper in bacon drippings until limp and tender.  Add heaping tablespoon of flour and stir until incorporated into the drippings.  Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny).  Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture.  Let it sit for a bit for the flavors to marry.  This is great warm, at room temperature, or cold.

8    eggs

1/4  cup  evaporated milk

1  teaspoon  vanilla

1/2  teaspoon  ground cinnamon

1/4  teaspoon  ground nutmeg

1/4  teaspoon  salt

6 thick slices of french bread, slit in the center to make a pocket

1  8-ounce package  cream cheese, softened

1  21-ounce can  cherry pie filling

2  tablespoons  butter, margarine or cooking oil

    Granulated or powdered sugar (optional)

    Maple-flavored syrup (optional)

Directions

1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.

2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.

3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.

4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.

5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.

Source: Adapted from a recipe from Midwest Living

 

 

Source:  Epicurious

These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.

Ingredients:

2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy

Directions:

Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. 

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. 

Divide the ground beef into eight 3-oz. portions and shape each into a ball. 

Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. 

Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

Ingredients:

• 8 eggs
• Salt and freshly ground pepper, to taste
• 1 1/2 tsp. unsalted butter
• 2 1/2 tsp. vegetable oil
• 3 cups cooked macaroni, chilled
• 6 oz. ham, cut into 1/4-inch cubes
• 3/4 cup fresh or frozen peas, blanched if frozen
• 8 oz. cheddar cheese, cut into 1/2-inch cubes

Directions:

 

 

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source:  Culinary S.O.S. L. A. Food Times

My friend, Barb, is a huge fan of Louie’s Seasoning.  You can buy it at your local grocery or it’s available on their website.

 

Ingredients

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions

 

 

Ingredients

Crust
1 cup butter (melted)
4 cups vanilla wafer crumbs
Filling
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
Caramel Topping
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Source:  The Today Show

 

Ina and her guest cook, Amelia Durand whipped this up.  I'm such an Ina fan, and this looks amazing.  What would the world be without the Barefoot Contessa, the woman is a wonder.  ~ jan

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions