Betty Crocker’s potato salad & what we ate for dinner

There are hundreds of different variations to potato salad but today I’ll be sharing one specifically from my Betty Crocker Picture Cookbook; part of the cooking-through challenge.

Interestingly enough, the French Dressing I just happened to try a few weeks ago, so it was quite easy to whip up a batch.

Potato salad is such an easy make ahead dish and a great accompaniment to those summer barbeques.

As you know, I am trying to stay true to the ways things were done in that decade, so I went to my number one source, my Mom who was married in 1950, to find out if I am supposed to peel the potatoes after boiling or before.  I had vague memories of her peeling them after.  She confirmed that is how she did it, but it was no big deal to peel them before.

Potatoes are a much softer, floury consistency and the skins are quite thin here in Germany, I found it was easier to peel them before boiling.

Here is a picture of the potatoes  after mixing in the French Dressing.  I then let them chill in the refrigerator for 2 hours, like the recipe states.  They really don’t look “cubed” to me, I probably could have done a better job there but I was in a bit of a hurry.

I then added the salad dressing and eggs just before serving and of course garnished it with some parsley.

This particular evening I needed a quick dinner so I just served it up with some mini würtschen(frankfurters) and this is what our light, evening meal looked like.

Keep or Toss? Happily Mr. said definitely a keeper.

My Thoughts?  It had a nice creamy texture and the taste was very mild which is a switch from the vinegar taste of many potato salads in our region.

Thats it for this week!  Be sure to pop back in next week as I am going to attempt one of the more difficult salads in this cookbook.

Have a wonderful weekend!

Merken

Merken

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A new casserole idea- asparagus, turkey, bacon & hollandaise sauce

We are well into our asparagus season here as you may know, if you read my “Not your mothers asparagus” post.  I love finding new ways to cook  seasonal vegetables other than serving them as a steamed or sautéed side dish, not that there is anything wrong with those.

I do have to give my husband credit for finding this new recipe in the paper.  It did not have exact measurements, just the ingredients and cooking temperature, that’s all.

So, kicking into creative cooking gear, I put on my apron and took a stab at making this casserole.

Here are my ingredients:  Turkey schnitzel, white asparagus tips, bacon, and hollandaise sauce and some water for half way through the cooking.

I put the turkey in the bottom and I did spray the dish first with a little vegetable oil, peeled the asparagus of course and wrapped them in the bacon strips.

Next, I added the hollandaise sauce.

I then baked it in a 180 C degree oven (or 350 F) for half an hour. At that point,  I added about 1/3 cup water over the top, covered it in foil and baked 20 more minutes.

I served it up with some rosemary baked little potatoes and you know what?

It was absolutely delicious!  The turkey tender, bacon crisp and asparagus very tender.

We decided to add this recipe to my growing card file of recipes.

It is so nice when a recipe actually turns out not only edible but tasty too!

Merken

The perfect meal for a cool autumn day.

In Bavaria, we have definitely succumbed to the cooler temperatures of my favorite season, autumn.  I love the crisp, fresh smelling air.  The warmth of the colors and a cold nose, it is a perfect combination.  Although it can get very chilly once that sun goes down for the evening, what better way to warm our bellies then with a hearty  Shipwreck Stew and homemade biscuits.

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Two things I must share with you about this meal.  First, it is very inexpensive to make, wonderfully filling and healthy even.  Depending on your family size, you will have enough leftover to freeze for another meal or have to eat the next evening.

Secondly, I have to share with you how I came about this stew recipe.  I grew up with it.  My mom made it often, probably because it is very budget friendly, and when one has a large family, it is nice to have a lot go a long way.

Recently, my mom asked me what I was making for dinner and I told her, Shipwreck Stew.  She loves hearing that I make many of the dishes that she used to make.  She then went on to tell me how she found this recipe.  The story goes back to 1945.  She found this recipe in newspaper and thought it sounded like a good meal to try.  Well, it has stuck around the family this long, I think she found a winner.

Here is what you need to make this delicious stew:

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Brown 1 pound hamburger with salt, pepper, onion & about 2 tablespoons chilli powder.  Drain.  Add 1 can each of red kidney beans, tomatoes and tomato paste (6 ounce can).  Add 4 or 5 diced potatoes.  Simmer about 2 hours or until potatoes are done.  Remove from stove and add 1/2 a cup of cooked rice and let it heat through about 5 more minutes.  Of course, feel free to adjust the spiciness to your taste.

This makes about 6 servings.  The original recipe read to serve with crackers.

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I made some homemade biscuits while the stew was simmering, which in my opinion was the perfect addition.  This is also a great recipe for a slow cooker.  Just prepare the ingredients the night before. Then in the morning, add them to your crock pot, pop on low heat before you head out the door and you will come home to a welcoming smell, as well as a delicious and hearty dinner ready to eat.

If I may, my wine recommendation (if you do enjoy an occasional glass of wine with dinner) is a Bordeaux.  The dry, Oakie flavor seems to compliment this dish very well.

Merken

Merken