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Subject: FREE REC: Dilled Potato Salad
Newsgroups: rec.food.cooking

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From: Damsel in dis Dress <damsel-in-dis-dress[at]att.net.invalid>
Date: Sun, 15 Sep 2002 06:45:01 GMT
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Anyone else have a free recipe to share among friends?


                      * Exported from MasterCook *

                           Dilled Potato Salad

Recipe By     :Damsel in dis Dress
Serving Size  : 0     Preparation Time :0:00
Categories    : potatoes                        salads/dressings
                side dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  russet potatoes -- diced
  4              large  eggs -- hard cooked
  1                cup  mayonnaise
  1         tablespoon  prepared mustard
  3         tablespoon  dill pickle juice -- *
     1/2           cup  dill pickles -- minced
     1/2      teaspoon  dill weed
     1/2      teaspoon  onion powder
  1                     salt and pepper -- to taste

* If red potatoes are used, reduce pickle juice to 2 tbsp.

1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks
and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.

Cuisine:
  "American"

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From: greykits[at]aol.comkittens (Greykits)
Date: 15 Sep 2002 07:39:37 GMT
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>Anyone else have a free recipe to share among friends?

This one will cost five bucks. 

Cut up some onions, green or whatever colored peppers, and mushrooms.  Pour
some sort of oil salad dressing and nuke them for 5 minutes.  

Cut up beef or other meat.  Soak in some wine.  Seasonings can be added.  

Thread the meat and veggies on skewers and grill.  Serve on pita bread.

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From: Siobhan Perricone <morgannalefey[at]starband.net>
Date: Sun, 15 Sep 2002 12:21:59 GMT
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Greykits wrote:
>Cut up some onions, green or whatever colored peppers, and mushrooms.  Pour
>some sort of oil salad dressing and nuke them for 5 minutes.  

Nuke 'em for five minutes? Why?

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From: greykits[at]aol.comkittens (Greykits)
Date: 16 Sep 2002 09:44:02 GMT
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>Cut up some onions, green or whatever colored peppers, and mushrooms.  Pour
>some sort of oil salad dressing and nuke them for 5 minutes.  

I have the flat metal skewers, and it's easier to put the veggies on them when
they have been nuked.  You probably wouldn't have to do this step if you use
the small skewers.  When I did this before, with the raw veggies, they would
sometimes break into pieces.  There is a marinade for the meat, and another one
for the vegetables.  For the meat, I often use some soy and herbs, some wine
and salt &amp;  pepper.  It really is touch and go, and you can use whatever
methods work for you.  Whatever, it is a meal that most people will enjoy.  


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