Italian Sausage Stuffing Recipe
In my home, we enjoy various stuffings/dressings – usually dressings – I don't like to stuff whole poultry (although I don't mind stuffing certain cuts of beef or pork or chicken breasts)- and this stuffing is easy and goes with so many different dishes – including macaroni (pasta to the non-Italians reading this) dishes. Cut into portions and drizzle with sauce – soooooo good.
I make my own sausages – including Italian – and I usually "gueestimate" a portion to make this before shaping into patties or stuffing into casings.
1 ¼ lb. bulk mild Italian sausage or links with casings removed
1 medium onion, chopped
2 c. celery, chopped with the celery leaves
1 c. chopped red and/or green bell pepper
3 – 4 cloves garlic, minced
1 stick butter
Homemade bread**
1 t. sage
1 T. fresh basil, minced or 1 t. dried
2 T. fresh parsley, minced or 2 t. dried
½ c. shredded Pecorino Romano cheese (or Parmesan or an Italian blend)
a handful or two sliced ripe olives, drained
2 eggs, lightly beaten
3/4 c. chicken broth
Salt and pepper to taste
Brown sausage; break up into pieces; drain; set aside. In same skillet, cook onion, celery, bell pepper and garlic in butter until tender. In large bowl, combine sausage mixture, croutons, sage, basil, cheese and olives. Add eggs and broth; toss gently. Spoon into buttered baking dish. Cover with foil and bake in preheated 325* F. oven for one hour. Uncover and bake 10 minutes longer or until lightly browned.
**I like this with homemade bread. And when I make bread – I usually don't use loaf pans. I shape the bread in rounds, long, short – big, little – whatever. Now for this recipe I can use a whole loaf or two – and that does not help you in measuring. So I would say a good 3 quarts of bread (sometimes diced and toasted in the oven before making this) or you can use plain croutons – about 11 – 12 cups.
I know – shame on me for not measuring everything……
Food measurements
EQUIVALENT MEASURES
The following equivalents apply to all foods except
"pinch"–dry substances only-and
"peck (pk)" and "bushel (bu)"-fruits and vegetables.
1 pinch = 1/8 tsp or less
1-1/2 = tsp 1/2 Tbsp
3 tsp = 1 Tbsp
1/6 cup = 2 Tbsp + 2 tsp
1/4 cup = 4 Tbsp
1/3 cup = 5 Tbsp + 1 tsp
3/8 cup = 6 Tbsp
1/2 cup = 8 Tbsp
2/3 cup = 10 Tbsp + 2 tsp
3/4 cup = 12 Tbsp
1 cup = 16 Tbsp
4 cups = 1 quart (qt)
8 quarts = 1 peck (pk)
4 pk = 1 bushel (bu)
LIQUID MEASURES
1 dash = 6 drops
24 drops = 1/4 tsp
3 tsp = 1 Tbsp
1 Tbsp = 1/2 fluid ounce (oz)
2 Tbsp = 1 fluid oz
2 cups = 16 fluid oz (1 pint)
3 Tbsp = 1-1/2 fluid oz (1 jigger)
1/2 cup = 4 fluid oz
16 Tbsp = 1 cup
1 cup = 8 fluid oz (1/2 pint)
2 pints = 1 quart
4 quarts = 1 gallon
Making a sauce in 10 minutes or less
With my insane schedule, I don't always have the time I want to make what I want or to make something "special" so I have to resort to a bit of cheating!
As you already know, Sundays and Thursdays are macaroni (you call pasta) days in old-fashioned Italian homes. I can eat macaroni every day – there is so much you can do with it.
Last Thursday was one of those days. In between "baby runs" (taking my babies to school and picking up) and having to go to the market, I didn't have much time at all for making dinner.
I wanted a tomato-based sauce, mom wanted macaroni in oil – so I made both.
Place the pasta pot on the stove with cold water in it and bring to a rolling boil; add salt and wait for the water to return to a full boil; drop in 1 pound spaghetti and cook al dente.
Meanwhile, heat a bit of olive oil in a skillet over medium-high heat. Add a can of diced tomatoes with sweet onions; season with just a bit of Kosher salt (very little – because I am adding olives that are highly salted), cracked black pepper, onion powder, garlic, parsley and basil; bring to a simmer to desired thickness; add green pimiento-stuffed olives. Heat through.
Drain spaghetti. Mine was tossed with the tomato-onion sauce with olives; while the rest was drained, placed in a hot pot of oil and seasoned with Kosher salt, cracked black pepper, garlic and parsley. I had to have tomatoes – others wanted spaghetti in oil. Just a light sprinkle of grated Pecorino Romano to top it off.
Crusty Italian bread and a side salad to complete a very easy to prepare meal!
My no-knead bread recipe for 2 loaves
I wanted to bake bread today. Just wanted to try out a new recipe for a no-knead bread that I came up with – very simple!
In large bowl, dissolve:
1 envelope dry yeast (I buy the bulk packages so I used about 2 teaspoons – eyeballing again)
2 1/2 cups warm water (110 – 115* F.)
Add:
1/4 cup sugar
1/4 cup vegetable shortening
3 cups flour
1 teaspoon salt (scant)
Beat on low with an electric mixer to blend well -
Then, stir in:
3 cups flour (additional/approximately)
Cover and place in a warm place for one hour.
After an hour, I greased (vegetable shortening) 2 pie tins, but you can use loaf pans or a baking sheet – but my preference today was the have 2 loaves of bread that were rounded.
"Spoon" into your prepared pans.
Of course it doesn't have that nice look like kneaded bread.
Cover and let rise another 45 minutes.
Bake at 350 – 375* F.
My oven was preheated from making my no-roll pie crust (recipe on site) so the bread was done in 25 to 30 minutes – but it depends on you pans, oven, etc.
Remove from oven, spread top with butter while still hot.
Enjoy!
It was nice because after I covered my bread to rise the first time, I started my sausage soup. After I "spooned" my raw dough into my prepared pans, I made my pie crust. The crust was done and the bread went in! Easy!!!
By the time the soup was done, the bread was done – nice and hot and fresh – with a nice texture. And my pie crust was filled and in the refrigerator waiting to be devoured later.
How to cook a turkey recipes
There is nothing like a golden brown turkey that is moist, juicy and full of flavor in every bite. Nothing is worse than a bland, burnt and tasteless bird!
Before cooking your turkey, read the thread “How to clean a turkey”.
When planning your meal, allow approximately 1 to 1 ½ lbs. uncooked turkey per person.
For ROASTING:
For a simple roasted turkey, you can begin with brining to add flavor, keep your bird moist and tender.
Clean your defrosted turkey.
Make your brine:
In large, non-reactive container** (plastic, glass or stainless steel), add:
2 cups table salt
2 gallons cold water
Stir until salt dissolves.
Place turkey in container and place in refrigerator for 6 hours.
**Make sure the container is large enough to submerge the whole turkey.
Additional notes on brining: You can add sugar if you want – equal parts sugar and salt, stirring well to dissolve before placing the turkey in the brine. Some use honey or maple syrup in place of sugar. You can also add herbs and seasonings, if desired.
NOTE: Do not brine kosher or self-basting turkey. They are pre-treated in such a way that no additional salt is needed.
When ready to cook, removed turkey from brine and discard brine. Thoroughly rinse entire bird, inside and out using cold water; rinse for several minutes; pat dry with paper towels.
Use a large V-rack that fits into your roasting pan; cover rack with foil and poke holes to allow the heat to circulate.
Chop one onion, 3 carrots, 3 stalks of celery; toss with thyme and place in roasting pan. This is a great way to add flavor to your pan drippings for making gravy. Pour a cup of water or chicken bouillon in the bottom of the roasting pan.
Melt 6 tablespoons butter and brush over dried turkey; brush entire bird and place breast down in V-rack. Place in preheated oven and cook for 45 minutes.
Remove from oven and brush back and legs with pan drippings.
Cook an additional 45 minutes.
Brush entire surface with drippings again.
Cook another 30 minutes.
Continue this process until your bird is cooked – a meat thermometer should read 165* F. for the breast and 175* f., for the thigh.
Let rest 20 minutes before carving.
Stuff your bird the safe way
The USDA warns that cooking with stuffing can increase the chances of contracting a foodborne illness.
NOTE: If you bird is pre-stuffed DO NOT THAW BEFORE COOKING. ALWAYS COOK DIRECTLY FROM ITS FROZEN STATE.
Do NOT use fresh stuffing if you plan on grilling, smoking, frying or microwaving the turkey.
Do not combine stuffing ingredients for your stuffing ahead of time and refrigerate. Prepare everything immediately before you stuff the bird.
Do not overstuff. Stuffing expands while cooking so keep it loosely packed. Try to stick to the ratio of ¾ cup stuffing per pound of meat. Cook at 325* F.
NOTE: Cooking overnight at a lower temperature is not sufficient to keep bacteria from thriving. And stuffing should reach an internal temperature of at least 165* F. before turning off the heat.
For SMOKING:
Smoking a turkey add a warm, moist flavor and does not take any longer than traditional roasting. You can use a water-based method or smoke directly on the BBQ grill.
First of all, brine your turkey as described above to add moisture. It’s your choice if you want to use the direct heat method or the indirect heat method. Remember to replenish wood chips frequently.
Do NOT stuff turkey that is being smoked.
Smoke turkey until done – breast meat should register 165* F. and thigh meat should register 175* F. on the meat thermometer.
OVEN SMOKED TURKEY
1 (10 to 12 pound) turkey
1/2 cup seasoned salt
1/4 cup fresh ground black pepper
1/4 cup vegetable oil
1/4 teaspoon garlic powder
4 tablespoons liquid smoke
Vegetable oil
Grease a large brown paper grocery bag with vegetable oil and set aside. Preheat oven to 350 degrees F.
Wash the turkey and pat dry with a paper towel. Combine 1/4 cup of vegetable oil, seasoned salt, garlic powder, liquid smoke and black pepper and mix together to make a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag and tie the bag closed with a piece of string. Place on a baking sheet and roast 3 1/2 hours. Remove from the oven and let stand at room temperature for at least 30 minutes before untying the bag and removing the turkey.
Two-Stage Roast Turkey with Southwestern Honey-Pepper Rub
* 3 sticks unsalted butter
* 2 tablespoons freshly ground pepper
* 1/2 cup ground cumin
* 4 tablespoons dried oregano
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon ground cinnamon
* Pinch of ground cloves
* 2 teaspoons salt
* 1/4 cup honey
* 1 (14 pound) turkey, well chilled
1. Preheat oven to 425 degrees.
2. Prepare the rub: Melt the butter in a small saucepan. Pour butter into a large mixing bowl. Add pepper, cumin, oregano (pulverizing it with your fingers), chili powder, garlic powder, cinnamon, clove, and salt, mixing well. Drizzle in the honey and blend well.
3. Rub mixture all over the cold turkey?both on and under the skin, as evenly as possible. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 degrees and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 degrees.)
4. Remove turkey from oven and (at table, if desired), remove the large breast fillet from each side of the turkey. Let the fillets rest a few minutes before carving into slices. Serve white meat with Cilantro-Poblano Cream Sauce.
5. Meanwhile, return the rest of the bird to the 325-degree oven. Cook until the dark meat reaches 175 degrees, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat with Smoky Chipotle-Mushroom Gravy.
Easy To See’s Fudge – Original Recipe
I enjoy trying various recipes and then using friends and family as "guinea pigs" – LOL. I make a very good fudge that everyone likes – but I wanted to make this one to see how they liked it.
Of course they did -
Here's the recipe:
4 1/2 cups sugar
3 pkgs. (12 oz. each) chocolate chips*
1/2 lb. butter, melted
1 tsp. vanilla
1 can evaporated milk
1 jar (7 oz) marshmallow creme
2 cups chopped nuts
Combine sugar and evaporated milk in heavy-bottomed saucepan. Bring to boil; boil 7 to 8 minutes, stirring often. (rolling boil). In large bowl, combine chocolate chips, marshmallow creme, butter. Cream well. Add add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add nuts and vanilla, blend well, pour into buttered pans and chill in refrigerator.
Cut into squares before firm. This recipe makes about 5 lbs of fudge.
*I've used milk chocolate chips, dark chocolate chips, semi-sweet chips and white chips.
I've also added candied fruit to the white chocolate for a festive look for the holidays.
A nice recipe to play with!
How To Make A Depression Era Cake Recipe
Times were tough during the Great Depression, foods were rationed, scarce or just unable to get. Families did what they had to do to survive. This recipe calls for just one egg – when eggs were hard to come by.
Preheat oven to moderate temperature (350* F. by today's standards) Grease 8 or 9-inch square baking pan; set aside.
In large bowl, combine and sift:
2 cups sifted cake flour**
2 1/2 teaspoon baking powder**
1 teaspoon salt
Add:
1/3 cup soft lard (substitute shortening)
Splash of vanilla (1 teaspoon)
2/3 cup sweet milk (whole milk)
Beat well (in those days it was by hand most of the time – anyone remember the old Betty Crocker recipes – beat 300 strokes?)
Add:
Additional 1/3 cup milk
1 large egg
Continue to beat until smooth.
Pour into prepared pan and bake in preheated oven for 30 – 35 minutes or until cake tests done.
In small saucepan, combine 1/4 cup orange juice, 1/2 teaspoon grated orange rind and 1 cup confectioners'** sugar. Place over low heat, stirring until smooth.
When cake is done baking, poke holes in cake and pour warm glaze over top.
Cool to serve.
**You can make it homemade and save money.
Simple Chicken-in-A-Basket Recipe
Yesterday was easy cooking – since I had made enough potato salad, macaroni salad and coleslaw for two days – All I had to make was my breaded chicken.
I used thighs and chicken breasts – both with skin and bones. Thoroughly wash chicken pieces in cold water and salt; rinse well and pat dry.
I soaked the chicken pieces in buttermilk (covered with plastic wrap in the refrigerator) overnight. For 3 pounds of chicken pieces I used about 2 cups of buttermilk which I poured in a glass 13 X 9-inch baking dish. I add chopped onion, chopped fresh garlic, minced fresh parsley, and a sprinkle of cayenne. Added a few turns of the pepper grinder and some Kosher salt. Added the chicken and turn to coat – turning several times while marinating.
Drain well in colander and discard milk. In a shallow dish I combined fresh fine dry breadcrumbs (made from crusty Italian bread), homemade garlic salt, homemade onion salt, paprika, dried parsley flakes and a few grinds from the pepper mill.
Dredge chicken in coating, pressing to coat well and place in single layer on large platter to rest for a bit.
Heat shortening to 365* Fahrenheit. Deep fry in batches until golden and cooked through. Drain on paper towels or on wire rack placed over baking sheet.
Keep warm in preheated 200* Fahrenheit oven until all chicken is cooked.
Served in wicker baskets lined with deli wrap with salads and coleslaw and homemade biscuits.
Simple Biscuits
1 cup self-rising flour
½ cup whole milk
Scant ¼ cup mayonnaise (not salad dressing)
Combine ingredients mixing well; drop by spoonfuls onto baking sheet and bake in preheated 375* Fahrenheit oven for 18 – 20 minutes or until done.
Milk and cream information
After receiving a comment/question – I thought I would put this together for everyone –
Milk and cream information:
First of all – the only difference between whole milk, 2% milk, 1% milk, and fat-free (skim) milk is the amount of fat and calories.
The more fat milk has, the more calories it will also. Most of the fat in milk is in the cream. Skim milk has all of the cream removed while increasing amounts are left in 1%, 2% and whole milk. Skim and 1% milk have the same amount of protein, calcium and vitamins A & D as whole milk.
In all cooking and baking, I prefer using whole milk. Even though it contains roughly 3.5% milk fat, I find that in cooking your sauces, soups, etc. will not only taste better, but will be creamier. Whole milk also withstands heat better than the lower-fat milks because of the higher fat content.
You can use a lower-fat milk to lower the fat content of foods but trying to use fat-free (skim) milk is usually not recommended because it burns so easily. It is preferred for use in hot or cold drinks – coffees, cappuccinos, low-fat hot chocolates, milk shakes, etc.
When cooking with milk, never boil the milk. When milk boils, a tough layer of “scum” forms on the surface. And even though you may not boil milk – it can still scorch. Always use low heat when heating milk and whisk or stir frequently.
Another secret to heating milk and you don’t want it to scorch – rinse the pan in very hot water before adding the milk or cream to the pan.
Sometimes you will see that your milk has “curdled” when cooking. This is caused by cooking milk with other dairy products that have acid ingredients, salty foods, and even certain vegetables. This curdling can be avoided by using gentle heat and not overcooking.
You can also use evaporated milk to prevent curdling or make it less likely to curdle.** (see below)
Heavy cream (known as whipping cream and in Britain it is called double cream) has a high fat content of anywhere from 36 to 40%. There is no replacement for this cream (such as light or single cream) that can be used in recipes that call for cream to be whipped or cooked for a long time. This cream doubles in bulk when whipped. Double cream in Britain is heavier and has a milk fat content of 48%.
Light cream (known as single cream) has a milk fat content of about 10 to 20%. This cream cannot be whipped. This cream is best used in drinks like coffee or creamy cocktails. If used in cooking, it is best added at the end of the cooking process to prevent curdling. If you can find light cream with a 30% butterfat content, it will whip but it won’t be very stable.
NOTE: Real cream NEVER contains any additives, preservatives, coloring, or emulsifying agents.
For many older recipes that call for light or medium cream – substitute half-and-half.
Half-and-Half had about 12% milk fats and is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.
**Evaporated milk and condensed milk are milk concentrates made by removing (evaporating) water (using high pressures and temperatures).
Evaporated milk is milk concentrated to one-half or less of its original bulk without any sugar being added to it.
Condensed milk (known as sweetened condensed milk) is basically evaporated milk with sugar added.
And then there is non-fat dry milk. Here are the conversions:
If a recipe calls for: Use:
1/c fresh milk – use – 1/3 c. non-fat powder and 3/4 c. water
3/4 c. milk – use – 1/4 c. non-fat powder and 1/2 c. plus 1 T. water
1/2 c. milk – use – 2 T. plus 2 t. non-fat powder and 1/4 c. plus 2 T. water
1/4 c. milk – use – 1 T. plus 1 t. non-fat powder and 3 T. water
1/3 c. milk – use – 2 T. non-fat powder and 1/4 c. water
1 T. milk – use – 1 t. non-fat powder and 2 1/4 t. water
Buttermilk – there is no butter, per se, in buttermilk, and it is lower in fat than sweet milk. Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned, ie. milk from the butter or buttermilk.
Some additional milk information:
To make sweet cream sour – add 2 teaspoons lemon juice or 1 teaspoon vinegar to each cup of cream.
To make sweet milk sour – add 2 teaspoon lemon juice or 1 teaspoon vinegar to each cup of cream.
Some prefer to add a few drops of fresh lemon juice to heavy (whipping) cream and refrigerate thoroughly before whipping.
If whipping evaporated milk, place the can in the freezer until partially frozen; pour into a very cold bowl, add 1 teaspoon lemon juice to 2/3 cup milk and whip as cream.
And while I am at it –
Clotted cream has a 55 – 60% butterfat content (known as Devonshire Cream or Devon Cream). It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sit on top. The milk is cooled and the layer of cream is skimmed off.
Traditionally served with tea and scones in England.
Mock Devonshire Cream
3 ounces cream cheese, room temperature
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff. Store in refrigerator.
Crème fraiche is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream.
It is used as a dessert topping and in cooked sauces and soups, where it has the advantage of not curdling when boiled.
Homemade (mock) Crème Fraîche
1 cup whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk or sour cream; cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time.
NOTE: Cream will thicken faster if the room is warm.
Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
Variations:
Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won't become stiff).
Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.
Vanilla-flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons vanilla extract into creme fraiche just before refrigerating.
Pasteurized and Ultra-pasteurized: Creams will generally be labeled pasteurized or ultra-pasteurized.
Pasteurized cream will provide a better flavor, will whip up fluffier, and will hold up longer.
As ultra-pasteurized whipping cream has been heated to above 280 degrees F. to extend its shelf life, it is more
temperamental when it comes to whipping. Ultra-Pasteurized Heavy Cream "will not work" if peaks or frothing are required in your recipe.
Simple Just a Basic Fish Fry Recipe
For those that are interested – these are the recipes I used yesterday for my fish fry.
I made a Beer Batter for my haddock:
To begin with I had a little over 1 ½ lbs. haddock fillets
Sift about ½ cup all-purpose flour with Kosher salt to taste; add a pat or two (roughly 1 to 2 tablespoons) melted butter and a lightly beaten egg; pour in ½ cup beer (room temperature) adding gradually. Beat one egg white until stiff and stir in only until smooth. Cover with plastic wrap and let sit for an hour in a warm place.
When ready to cook heat the deep fryer (I used shortening) to 375* Fahrenheit (because I wanted that protective shield formed by the batter which prevents the hot grease from penetrating the cooled food and making it greasy).
Rinse fillets with cool water and pat dry before dipping in batter; allow excess to drip off. Fry a few pieces at a time until brown and crisp; drain on paper toweling or wire racks placed over a baking sheet. Sprinkle with Kosher salt.
Keep warm in a preheated oven (190 – 200* Fahrenheit until all the fish is fried.
I decided to make some homemade fries as well and tuna croquettes.
Tuna Croquettes
Melt 2 pats of butter (about 2 tablespoons) in saucepan; add about ¼ cup all-purpose flour, 1 teaspoon Kosher salt, a few turns of the black pepper mill and mix well. Gradually stir in about 1 cup of whole milk (I always cook and bake using whole milk). I added 2 cans of tuna (drained well) and some minced fresh parsley, a squeeze of fresh lemon juice, 1 lightly beaten egg.
With wet hand I formed mixture into 8 to 10 balls and rolled in fine dry breadcrumbs (I made from Italian bread – unseasoned).
Drop into the deep fryer and they are done in just a few minutes – cooking until golden; drain on paper towels or wire rack set over baking sheet. Keep warm in preheated oven until ready to serve.
Earlier in the day I made a Basic Creamy Coleslaw
I shredded about 4 cups of green/white cabbage and about 1 cup of red cabbage. I “chipped” some carrot for color.
My coleslaw dressing was approximately ½ cup mayonnaise (I used a heavy creamy mayo that I bought at the restaurant supply house), about 2 tablespoons sugar, about 1 tablespoon white vinegar and Kosher salt and fresh ground black pepper to taste.
Whisk well and toss with cabbage/carrot mixture. Refrigerate a couple hours before serving.
When ready to serve, stir.
My potato and macaroni salads were basic -
Potato Salad
Peel and cut up potatoes, cover with cold water; bring to boil; cook until tender and drain well; cool completely. You want your potatoes cold before combining your salad.
Add hard-cooked eggs, chopped celery, chipped carrots, minced onion, chopped sweet pickles.
Coat with heavy creamy mayo mixed with a bit of yellow prepared mustard.
Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.
Macaroni Salad
Bring large pot of water to boil, add salt and wait for water to return to a full boil. Add pasta (I used a pound box of medium shells) and cook al dente (to the bite); drain well and rinse under cold water to cool off; drain well. You want your pasta cold before combining your salad.
Add hard-cooked eggs, chopped celery, minced onion, chipped carrot, chopped sweet pickles.
Coat with heavy creamy mayo and a bit of yellow prepared mustard.
Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.
Tartar Sauce
1 cup Miracle Whip (yep for this recipe)
1 teaspoon sweet pickle juice
2 tablespoons sweet pickle relish
1 tablespoon dill pickle relish
1 tablespoon finely minced fresh parsley
3 stuffed olives, finely chopped
A sprinkle of grated white onion
Combine; cover; refrigerate until ready to serve.
And yes – I wanted enough potato and macaroni salad as well as coleslaw for two days. Today I made Chicken in a Basket.
