SLEIGHFUL OF POTATO SALAD

This potato salad is an old family recipe that goes great with leftover turkey sandwiches.  Although my Mom has handed the recipe down to me,  I still always ask her to make it for family gatherings since everything always tastes better when mom makes it! After all these years my brother-in-law and I still fight over who gets to take the leftovers home.  Sometimes my Mom will even make a second bowlful, hide it in the fridge and pull it out when the dispute begins.  There really is a world of difference between her homemade potato salad and store bought.  Try it and see for yourself!

                                                             INGREDIENTS

                     6 Potatoes, Medium  (Peeled and diced) - I use Yukon Gold Potatoes
                                               1/2 Cup Onion (Finely chopped)
                                                 1/2 Cup Celery (Finely sliced)
                                                        5 Eggs (Hard boiled)
                                                       Salt & Pepper to taste

                                                            Dressing Recipe

                                                        3/4 Cup Mayonnaise
                                                             2 Tbsp. Sugar
                                     1/4 Cup Evaporated Milk (Comes in small can)
                                                       2 Tbsp. Cider Vinegar
                                             Optional Garnish - Parsley & Paprika


INSTRUCTIONS:

STEP 1:  Peel and dice 6 medium potatoes, then boil until soft.  Drain.

STEP 2:  Cut 1/2 cup onion into fine pieces.

STEP 3:  Slice 1/2 cup celery into fine pieces.

STEP 4:  Hard boil 5 eggs, once cooled cut into small pieces.

STEP 5:  Put potatoes, onion, celery and eggs into bowl together.

STEP 6:  To make dressing, mix together 3/4 cup mayonnaise and 2 Tbsp. sugar until well blended.  Pour in 1/4 cup evaporated milk and mix well.  Add 2 Tbsp. vinegar.  The mixture will become thicker.

STEP 7:  Pour dressing mixture over potatoes, onion, celery and eggs and blend together thoroughly.  Salt & pepper to taste.  Refrigerate overnight in a sealed container so that the flavor will seep into the potatoes.

OPTIONAL GARNISHING:  Parsley & Paprika

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                                                            ~ Debbie ~

RIBBONS OF CUCUMBER

                                                 
I discovered this tasty yet colorful appetizer at a Christmas party last year.  Guests were raving about them and the platter was empty well before the cocktail hour was finished.  This festive combination of cream cheese spread, green cucumbers and red tomatoes taste as good as they look.  Served on a fresh baguette, they resemble a mini open-faced sandwich, and the creamy and crispy texture blends perfectly into a refreshing taste treat.  Made with Italian dry seasoning, they are mild but really  flavorful.  When I asked the hostess if she would share her recipe she said she actually found it on Allrecipes.   I later used the recipe for a party I hosted with the same raving results!   

Allrecipes: Cucumber Appetizer

                                                           INGREDIENTS

                                       1 (8 ounce) package Cream Cheese,softened
                              1 (.7 ounce) package Dry Italian-Style Salad Dressing Mix
                                                        1/2 cup Mayonnaise
                                     1 French Baguette, cut into 1/2 inch thick slices
                                                        1 Cucumber, sliced
                                                 1 package Cherry Tomatoes
                                                 2 teaspoons Dried Dill Weed

DIRECTIONS:

STEP 1:   In a medium bowl, mix together Cream Cheese, Dressing Mix and Mayonnaise.

STEP 2:   Cut French Baguette into 1/2 inch thick slices and toast on both sides in oven.

STEP 3:   Spread a thin layer of the Cream Cheese mixture on toasted French Baguette slices.

STEP 4:  Slice Cucumber thinly about 1/8 thick.  Cut each slice of Cucumber down middle leaving one edge intact.  Turning one side of sliced Cucumber in opposite direction of the other so it now looks like an "S" place on top of Cream Cheese mixture sitting on toasted French Baguette.

STEP 5:  Place a tiny dollop of Cream Cheese mixture on top of each side of sliced Cucumber.

STEP 6:  Slice a Cherry Tomato and place on top of dollop of Cream Cheese mixture on each side of sliced Cucumber.

STEP 7:   Sprinkle with Dried Dill Weed.

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Pineapples & Palm Trees

                                                            ~ Debbie ~

SPECTACULAR SPINACH STRAWBERRY SALAD

This is by far one of the most Christmasy and colorful salads you can dress up your holiday table with this year.  Filled with juicy red strawberries, healthy green spinach and creamy white feta,  it is as pleasing to the eye as it is to the taste buds.  The best part is it's so easy to make.  And if you are like me, every little bit of extra time helps when it comes to getting the Christmas to-do list accomplished!   While my blog is Christmas oriented, I must admit this is also a fantastic summer salad!  And for those who love nuts, adding some walnuts makes it even tastier! 


                                                            INGREDIENTS

                                                      1 Container Spinach
                                                   1 Container Strawberries
                                                        6 Oz. Feta Cheese
                                            1 Bottle Poppyseed Salad Dressing

INSTRUCTIONS:

Step 1:  Slice strawberries into bite size pieces.

Step 2:  Mix sliced strawberries and feta cheese into washed spinach.

Step 3:  When ready to serve,  add  Poppyseed dressing to salad mixture making sure to mix well with all ingredients.

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Pineapples & Palm Trees

                                                             ~ Debbie ~

ANGELIC COCONUT CREAM PIE

If you are a coconut lover you will love this pie!  Filled with flaky coconut, it is one of many of my mother's all-time favorite homemade pie recipes.  I have such fond memories as a little girl "helping" to make pies with my mother and grandma.   It was an all day affair starting in early morning and going non-stop until dinner time.   The results were absolutely worth the effort.  I must say that I have to attribute many of the amazing recipes on this blog to my mother's incredible cooking talent, as well as, sometimes gratuitous use of butter and sugar.  But hey, the calories don’t count if mom makes it, right?!  If you love the coconut pie, also try her delicious chocolate pie recipe in the category "Dessert" !

 

                                                             INGREDIENTS

                                                               PIE CRUST
                             
                           I use Jiffy Pie Crust Mix following instructions on back of box.

                                                                FILLING
                                                            
                                                            2/3 Cup Sugar
                                                  3 Tablespoons Cornstarch
                                                         1/2 Teaspoon Salt
                                                             3 Cups Milk
                                                3 Egg Yolks (Slightly beaten)
                                             3/4 Cup Moist Shredded Coconut
                                                       1 Tablespoon Butter
                                                     1 1/2 Teaspoon Vanilla

                                                    OPTIONAL TOPPINGS

                                                     Whipped Cream, Fruit

DIRECTIONS:

STEP 1:  Prepare and bake pie crust. (I use Jiffy Pie Crust Mix and follow directions on back of box.  Not every grocery store in my area carries it so sometimes I have to make a special trip to a different store to buy it.  But, it is worth it because it is really good and easy to make.  I have actually found it at Dollar Tree at certain times of the year in particularly autumn.)

STEP 2:  Mix 2/3 Cup Sugar, 3 Tablespoons Cornstarch, 1/2 Teaspoon Salt and gradually
stir in 3 Cups Milk.  Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil for 1 minute.  Remove from heat.

STEP 3:  Gradually stir at least 1/2 hot mixture into 3 slightly beaten egg yolks.  Then blend the other 1/2 into hot mixture.  Boil 1 minute more, stirring constantly.  Remove from heat.

STEP 4:  Blend in 3/4 Cup Moist Shredded Coconut, 1 Tablespoon Butter and 1 1/2 Teaspoons
Vanilla while mixture is still hot.

STEP 5:  Pour into baked pie crust.  Refrigerate approximately 4 hours or until cold.

OPTIONAL:  Top with whipped cream and your favorite fruit when serving :-)

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Pineapples & Palm Trees

                                                          ~ Debbie ~