Thursday, September 23, 2010

Dill Potato Salad

There is nothing better than potato salad when you are making barbecue.  Last night I made barbecue pork chops with grilled zucchini and I thought a potato salad would be a great addition.
If you have ever searched the internet for potato salad recipes there are literally over 2,500 on just one website alone.  I have tried several and this is one that I will definitely keep.   I used Miracle Whip when making this salad.  I have listed the recipe as published on This site was the former

Dill Potato Salad
3 1/2     pounds red potatoes, cut into 3/4-inch pieces - leave skin on
1/2 - 1   cup dill pickle juice
3/4        cup mayonnaise/salad dressing
1/3        cup buttermilk
2-3        tablespoons fresh dill, chopped.  (Important:  Use fresh dill)
4           teaspoons dijon mustard, add more to taste
1-1 1/2  teaspoon sugar
1/2 - 1   tablespoon fresh ground pepper
3           hard-boiled eggs, peeled and chopped
1/2        cup red onion, chopped
3           dill pickles, chopped, add more to taste

1.  Cook potatoes in boiling water for approximately 10 minutes.
2.  Drain; transfer to a large bowl.
3.  Drizzle pickle juices over hot potatoes and toss gently.
4.  Cool to room temperature.
5.  Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
6.  Pour over potatoes.
7.  Add eggs, onions and pickles to potato salad and toss to blend.
8.  Refrigerate until serving time.

Monday, September 20, 2010

Santa Fe Rice

Sometimes recipes aren't the only way we cook. A lot of the times, we need to use up leftovers in the refrigerator.  Tonight for dinner we had Santa Fe Rice. It is something that I came up with this morning when trying to use up some leftover tomatoes, onions, and red peppers.  Nothing fancy and quite simple to make.  Give it a shot, it is pretty good.
Santa Fe Rice

1 box Spanish Rice mix
1 small onion; chopped
1 sweet red pepper; chopped
2 tablespoons olive oil
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 can black beans; rinsed and drained
2 plum tomatoes; chopped
2 tablespoons butter
2 cups water

1.  Saute onions and red pepper in 2 tablespoons olive oil until softened.  Add chili powder and cayenne pepper.  Stir until combined.

2.  To the onion and pepper mixture add rice mix with seasoning pack, 2 tablespoons butter, and water.  Cook rice as per directions.

3.  When rice has absorbed the majority of the water, add the black beans.  Add the chopped tomato and serve.

Tuesday, September 7, 2010

Potato Kugelis

My mother's mom, Ann, was Lithuanian and always a great cook.  Nothing fancy just simple good food.  She is no longer with us and we miss her a lot, but she left us a legacy that I hope to pass on to you.  Some of her specialties were Meatloaf, Chiffon Cakes, Kolachky (one of the first recipes posted on this blog), stuffed cabbage, and potato kugelis.

Kugelis is, in short, a thick heavy 'pudding'.  The easiest way to say it, is it is very similar to a potato pancake without being fried.  Potato kugelis is no stranger to flavor with simple ingredients such as bacon and onion.

I made this side dish with breaded and fried pork chops over the weekend and it immediately brought back some great memories.  Though you can serve it with sour cream or applesauce, we ate ours plain.  Gramma, where ever you are, this one is for you!
Potato Kugelis
10 large potatoes
1  medium onion
5  slices bacon
2  teaspoons salt
¼ teaspoon pepper
½ cup hot milk or evaporated milk
3 eggs

1.  Peel and grade fine the potatoes and onion. 

2.  Cut bacon cross-wise into narrow strips, fry until crisp; pour fat and bacon over potatoes in bowl.  Add hot milk.  Add beaten eggs one at a time.  Add salt and pepper.

3.  Pour into greased square or rectangle pan.  Bake at 400˚ for 15 minutes.  Reduce heat to 375˚ and bake for 45 minutes more.  Cut into squares and serve with sour cream. 

Hints:  Depth of the grated potato mixture should be no less than 2 ½ inches in baking dish.

Kugelis may be used for stuffing meat roasts.  Possibly meatloaf.

Thursday, September 2, 2010

Did You Know...Turning White Sugar into Brown Sugar

White sugar combined with molasses is an excellent substitute for brown sugar.  Pulse the two in a food processor or simply add the proper amount of molasses along with the other wet ingredients.