Thursday, July 3, 2014

Happy 4th of July

"Uncle Sam & Wife" Americana Candle Holders 
By Robert & Mary Rae 2014(c)
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CLASSIC
POTATO SALAD
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6 Medium-Size Red Potatoes - Cooked & Sliced
7 Eggs - Hard Boiled & Sliced
4 Strips of Good Bacon - Cooked & Sliced Fine
3 Green Onions - Sliced
1/2 Cup Black Olives - Sliced
4 Mushrooms - Chopped
Salt & Pepper - to Taste

Layer the Ingredients Listed Above
In A Large Bowl
Then - Mix With the Following:

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DRESSING
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1/2 Cup Mayonnaise
1/2 Cup Sour Cream
Dry or Prepared Mustard - to Taste
1/4 Cup Parmesan Cheese - Finely Grated
Dried Curry - 1/2 to 1 Teaspoon to Taste
Celery Seed - to Taste
Fresh Basil - Chopped
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To Decorate the Top:
Reserved Slices of Cooked Egg
Paprika
Green Olives - Sliced in Half
Fresh Parsley  Sprigs
6-8 Fresh Basil Leaves
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Notes:
1. Use mostly "New Red" Potatoes
    Cook about 12 Minutes in Simmering Water - Leave Skins On.
2. The Eggs:
    Place Eggs In a Large Sauce Pan with 3 Cups of Water.
    Bring to a Boil - then Boil for Five Minutes - TIME IT-!
    Then take the Pan Off Burner - Set Aside.
    Cover and Let Eggs Set for 15 Minutes - TIME IT-!
    Now Place Eggs in Cold Water for a Few Minutes
    Then Peel Eggs Under Cold Water - and Place in bowl to Cool.
    REMEMBER: When Slicing The Eggs for the Salad - to Reserve 1 or 2
    of the Them for Decorating the Top of Salad.
3. The Dressing:
    Dry Mustard is prefered - but prepared Mustard will do.
    Don't forget: 1/2 - 1 Teaspoon of Dried Curry - It Adds a Mysterious touch-!
    The Finely Grated Parmesan Cheese (like Bella Gento) will add:
    Flavor and Texture - Also a Good Amount Sprinkled on Top of the Salad
    Adds  an Incredible Delicacy - Plus Eye & Taste Appeal-!
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