2 pounds of potatoes (preferably russet) peeled and cubed
2 tbsps. of white vinegar
1 celery stalk, finely chopped
2 tbsps. of minced onion
3/4 cup of mayonnaise
1 tsp. celery seed
1 tsp. dry mustard
2 hard boiled eggs (peeled and cubed)
Boil the potatoes in their skins until fork tender. While the potatoes are cooking, add all the remaining ingredients to the mayonnaise and stir well to combine. When potatoes are fork tender, drain and rinse under cold water and the skins should slide right off. Add mayonnaise mixture and stir to coat potatoes. Refrigerate for at least 6 hours (preferably overnight) to bring out the flavor.
Boiling water is essential to many recipes. If you have never cooked before, don’t worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot
serves 48, cooking time 5 minutes, total time varies
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven ? someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the “on” position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged ? if it’s a hot day or someone has previously used the “hot” water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the “burner” you have placed your pot on. In addition to words like “Right Front” or “Left Rear,” there are usually little pictures near the knobs to indicate position.
Turn knob to “High” and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot but do not drink.
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.
2 packages of Dried Beef (3 oz. each) chopped
1 1/3 c. mayo
1 1/3 c. sour cream
1 tbsp. fresh dill
2 tbsp. chopped fresh parsley
2 tbsp. minced dried onion
Mix together and chill. Serve with rye bread.
1 quart of water
2 1/2 Tbsp.salt
1/4 cup sugar
1/2 cup vinegar
Put all ingredients into a pot; mix and stir until it boils. Take off heat and cool for a few minutes. Put peeled, sliced cucumbers in a jar and pour mixture over them. Add some fresh dill and 3 garlic cloves. Refrigerate overnight to let flavors come out and enjoy!
1 c flour
1/2 cup unsalted butter, small cubes
Water-2 or 3 ounces
Dash of Salt
1 1/4 cups heavy cream
1/4 tsp. pepper
1/8 tsp. nutmeg
1/2 cup cheddar cheese
1/4 cup grated parm cheese
1 Package of baby spinach – defrosted
1/2 onion, diced
Preheat oven to 350, butter the pan.
Combine flour/salt. add butter. you want the mixture course
Stir in egg and water until dough becomes a ball
Coat surface of table with flour, let mixture rest for 5 minutes then gently roll out and spread pastry to cover pan, standing higher than dish edge. bake it for 5-10 minutes, don’t want it to shrink
While pastry is baking, whisk eggs, cream, salt, pepper and nutmeg, pour this over spinach and onion and add cheese.
When pastry is done, pour mixture into pastry and bake 45-50 minutes on bottom rack. Should be golden brown on top when done.
Made myself some great french toast for breakfast. Here’s the recipe:
6 Slices of bread
2 cups of milk
1 tbsp. of cinnamon
1 tsp. of vanilla
Leave bread out covered with a clean towel for 1/2 hour to firm up. When bread is firm, mix all ingredients in a large bowl, dip bread in and cook in a hot buttered pan.
P.S. This also is a great way to use up that stale bread.