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Post by Marty on Nov 3, 2022 19:23:05 GMT -5
Bill Hammond or more exactly his friend Barb.
Creamed cucumber salad
Serves 4
6-8 Persian (mini) cukes. Size probably matters, so very skinny ones might require more.
Approx 1/4 c Olive oil mayo (Kraft makes a good one.)
Approx 1/4 c plain yogurt
About 1 tsp of sugar
Approx 1/4 c rough chop onion (either sweet yellow or red)
Dill weed - approx 1/4 tsp or less, salt and pepper to taste.
Peel and slice cukes, then arrange in a single layer (or close) in glass or ceramic oblong cake pan. (i.e., 9X12 or two square ones). Glass or ceramic is best with vinegar marinade.
Salt the cukes, then sprinkle generously with white wine vinegar. I use Trader Joes White Modena. Let sit 20 min.
While cukes are marinating, mix mayo, yogurt, sugar, dill weed and salt/pepper for dressing. Add onions.
Drain cukes in basket colander. Briefly and lightly spray/rinse with water under faucet. Don't overdo the rinse.
Drain very well in colander for about 1/2 hr, shaking and draining off excess water periodically. I find if I let it sit then tip to the side a few times, quite a bit of moisture continues to drain off. This helps avoid the dressing getting runny if you don't eat the whole thing right away.
Mix well and set in the fridge for an hour or two. Stir before serving.
This is a rather "intuitive" process so amounts are subject to personal taste, preference.
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Post by Marty on Jan 31, 2023 12:02:13 GMT -5
Terry Kennedy
Eight Can Soup
A quick soup with one can each chicken broth, diced green chilies, refried beans, pinto beans, black beans, chicken breast, green enchilada sauce and two cans diced tomatoes, frozen corn, and one packet taco seasoning. (Actually nine can as Pat added the green enchilada sauce)
The hardest part is opening all the cans. It’ll give a guy tendinitis at my age.
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Post by Marty on Jun 6, 2023 15:26:05 GMT -5
Marty
Dylan Hollis on YouTube. From Home Cooking magazine 1979.
Lemon Cheat Pie
1 can condensed milk 1 tube Cool Whip 1 Can frozen lemonade, thawed 2 graham cracker pie crusts.
Mix milk, Cool Whip and lemonade together. Pour into crusts and freeze.
You can use any limeade or lemonade blends.
I'm topping mine with strawberries after it's frozen.
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Post by Marty on Aug 27, 2023 12:06:21 GMT -5
Up. Dinner with the kids tonight at their place. Had fun chatting up the neighbors last night at the annual neighbor hood potluck party. The slow cooker barbeque meatballs we brought were a big hit. We didn’t have any barbeque sauce so I looked up a recipe from the New York Times and followed that. Only I made some mistakes, so I ended up doubling the volume, wasn’t really happy with it, started adding things like dried mustard, worchester, and pepper heads spicy bourbon jelly. The end result was delicious, but I couldn’t make it again to save my life. I call it the secret mistake barbeque sauce. Mike
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Post by Marty on Jan 2, 2024 9:08:48 GMT -5
David’s Potato Salad - Instant Pot
Ingredients:
10 medium size potatoes, (Russet or Yukon Gold) peeled and cubed
3 eggs
1 cup of water
Diced Stuff
3 dill pickles, diced
2 celery sticks, diced fine
6 ounces black olives, sliced or chopped
5 green onions, diced
Dressing
½ cup mayo
one tablespoon Dijon mustard or two tablespoons regular yellow mustard
one tablespoon pickle juice
two tablespoons cider vinegar
Preparation Instructions
Put water into Instant Pot
Add Potatoes
Place eggs on top
Plug in Instant Pot
Hit “Manual”
Turn timer to “4"
Make certain that pressure valve is closed
While potatoes and eggs cook:
Mix up the “dressing” ingredients
As soon as 4 minute timer ends, pull plug from Instant Pot and release the pressure
Remove the eggs and place them into a bowl of cold water
Drain the potatoes
Peel eggs, remove yolk
Use fork to mash up yolk
mix yolks thoroughly into Dressing
Put the warm potatoes into a large bowl
Pour the dressing over the potatoes
Chop up the egg whites
Mix the “Diced Stuff” and the egg whites in with the potatoes
Cover and put the salad into the fridge for a few hours for the ingredients to blend
Add salt and pepper to taste.
Sprinkle with paprika for appearance.
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