Friday, December 27, 2013

Classic Potato Salad

I've made this a few times without my camera handy, and I'm glad I finally got my act together enough to snap pictures making it this time. Sorry that amounts aren't all that set, but this is really is a salad to taste.

6-8 medium potatoes, chopped
1 large onion, chopped
6 hard boiled eggs
5 baby dill pickles, diced
1-1/2 - 2 C mayonnaise
4-5 squirts spicy brown mustard
Pickle juice to taste
Salt and pepper to taste

Boil eggs. Drain and chill.

Chopped onion and put in large mixing bowl.

Chopped potatoes. Boil until soft. Drain. Add to bowl with onions.

In small bowl, mix 1 C of mayo and 1-2 squirts of mustard. Add salt and pepper to dressing. Add some dill pickle juice (not too much).

Coat potatoes and onions with dressing. If salad is too dry, make more dressing.

Dice pickles and add to salad.

Peel and dice four eggs. Add to salad.

Mix well. Slice last two eggs and garnish top of salad. Serve chilled.

Printable version

Wednesday, December 25, 2013

Frog Eye Fruit Salad

My husband has been asking me to make this salad for quite a while. Maybe even the full five years we've been married. I'm glad I finally gave into him, because it is a delightful salad, light and yummy. We took it to a family Christmas party, and it was a huge success. I found the recipe here: Frog Eye Salad with only a few minor changes.

3/4 C sugar
1 Tbsp all-purpose flour
1/2 tsp salt
2/3 C pineapple juice
1 egg, well beaten
1 tsp lemon juice
1 C Acini de Pepe pasta, uncooked
2 cans mandarin oranges, drained
1 (20-oz) can crushed pineapple, drained
1 (20-oz) can pineapple tidbits, drained
2 C miniature marshmallows
1 C real whipped cream, whipped
1 C shredded coconut

Combine sugar, flour and salt in a saucepan.

Stir pineapple juice into beaten egg then into the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice. Set aside to cool.

Cook Acini de Pepe in 3 quarts of boiling water for 6-8 minutes, stirring often.

Drain and rinse.

Combine cooked sauce with cooked Acini de Pepe. Cover and chill in refrigerator.

When cool, stir in the well drained fruit, marshmallows, coconut, and whipped topping.

Chill at least one hour before serving. ENJOY!!

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