With grilled ham & cheese. It was every bit as good as you’d expect a potato salad with BACON dressing to be! POTATO SALAD WITH BACON DRESSING 1 quart cooked potatoes, peeled and cut into bite-sized pieces2 hard-boiled eggs, sliced½ C pickles, chopped fine (preferably homemade—see recipes in Canning section)1 C celery, chopped½ C red
Recipe: Curried Chicken and Grape Salad Published on August 31, 2016 by Marica | Edit A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALADserves 6 3 cups diced cooked chicken1 1/2 cup thinly sliced celery1 cup green grapes2 Tbsp. lemon juice1 1/4 tsp. salt1/4 tsp. black pepper1 1/2 tsp. curry powder (use the best sweet curry
Recipe: Buffet Potato Salad Published on March 21, 2013 by Marica | Edit We’d not had this one before. And now, thankfully, we have! It accompanied Blue Cheese Burgers. BUFFET POTATO SALADServes 4 to 6 2 C cold cubed cooked potatoes4 hard-cooked eggs, diced1 C cold cooked peas (can use canned)2 small onions, dice1 bell pepper, diced½ tsp salt1 C mayonnaise
I understand that aspic/jello dinner salads have fallen out of favor. That’s too bad because this one was exceptional. Give it a try. We used lemon Jell-o in the not variation recipe. EGG AND VEGETABLE SALAD AND VARIATIONS For 6 1 package aspic gelatin1 C boiling water1 C cold water3 hard-cooked eggs, sliced1 C celery,
It’s Marica Cooks Monday! Pasta. Stuff from the salad drawer in the fridge. Just a touch of cilantro from the garden. I honestly cannot remember the last time I planted cilantro. It just pops up all over the place in the early spring and late fall and we have cilantro.
Originally posted June 2016; Serve with Cold Glazed Ham and Bloody Mary Soup The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe
Yesterday I was seriously involved with drudge work homemaking. At about 3pm I was in the kitchen and wondered what we were having for supper so I looked at the menu. OOPS! It’s Marica Cooks Monday! I had planned a cold salad supper so no big deal. Mr. Big Food made the dressing when he
The header image has been adjusted accordingly. Winter Sunshine is both a good photograph and a good crappy old book,* but it’s time to move ahead. In fewer than 50 days we will have fresh lettuce for salads. Today is also the day I begin harvesting fresh asparagus. That investment of time and energy eight
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
The photos I emailed from my phone to my computer last evening showed up this morning. The internet isn’t what it used to be– nor are electronic devices. Used to be I could just bluetooth a batch of photos from my phone to my laptop. That was back in the crappy olden days. New phones,
A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALAD serves 6 3 cups diced cooked chicken 1 1/2 cup thinly sliced celery 1 cup green grapes 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 tsp. curry powder (use the best sweet curry you can
As you’ll see, I changed the recipe just a bit. We still have a lot of cherry tomatoes so I halved those, and added some cucumber. And I adjusted the quantities. It is absolutely delicious. The recipe says, “This goes great with curried dishes.” And indeed it does! TOMATO SAMBAL serves 12 6 ripe tomatoes,
Who doesn’t love potato salad? (Easy to halve this recipe.) PARTY POTATO SALAD 12 (¾-cup) servings 6 to 8 medium potatoes, cooked, peeled, sliced, still warm ½ C French dressing ½ C onion, chopped, or green onions, chopped ½ C chopped pickles or pickle relish 2 tsp salt 1/8 tsp pepper 6 hard-cooked eggs, chopped
from The Frugal Gourmet Cooks American. This is the sort of recipe one can just chipped away at and by the end of the day, it’s time to eat. I boiled three chicken breasts on Monday and refrigerated chicken and stock over night. Some time Tuesday morning I took the chicken off the bone and
Silly you. This evening Mr. Big Food made Cucumber Cream Dressing for our salad of cherry tomatoes, cucumbers, immature yellow squash, and purple peppers. I have to say, this was the most interesting salad dressing I’ve ever had. Grated cukes, a carton of whipped whipping cream… . Delightful.
Delicious! POTLUCK POTATO SALAD Serves 8 ¼ C clear French salad dressing with herbs and spices (see recipes in this section) 4-5 medium potatoes, cooked in jackets, peeled, and cubed (about 4 C) 1 C celery, chopped ¼ C onion, chopped 4 hard cooked eggs, sliced 1 tsp salt ½ C mayonnaise (preferably homemade—see recipes
It ain’t Kraft French Dressing! (This is a good thing.) Mr. Big Food used balsamic vinegar rather than wine vinegar. Nice! BASIC FRENCH DRESSING AND VARIATION Makes 1 ¾ C 1 C oil ¼ C wine vinegar 3 Tbsp water 2 ½ tsp sugar 1 tsp dry mustard ½ tsp Accent 1 tsp black pepper
Served with Smoky Island Kebabs fresh off the grill. RICE SALAD Serves 8-12 1 C raw rice, cooked according to package direction, cooled, sprinkled with paprika or Creole seasoning 4 hard-cooked eggs, chopped ½ C celery, chopped ¼ C onion, chopped ½ C sweet pickles, chopped (preferably homemade—see recipes in Canning … section) ¼ C
Just another home grown salad with homemade dressing! CREAMY FRENCH DRESSINGMakes 1 2/3 C1 Tbsp paprika2 tsp sugar1 tsp saltDash cayenne pepper1/3 C vinegar1 egg1 C salad oilCombine paprika, sugar, salt, and cayenne pepper. Add vinegar and egg, and beat well. Add oil in a slow stream, beating constantly with electric mixer until thick.
there’s going to be a produce shortage. And you know what happens when that happens, don’t you? Produce prices go up. (I took Econ101. & 102. You can check my college transcripts, if you wish.) I did serious research. I’m quite certain I’ve forgotten something– though Swiss chard is the only thing that comes to
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