My Potato Salad

I think potato salad is one of the most versatile dishes you can prepare and nearly everyone has at least one or two different ways of making it.

This is the way I prepare mine and it's my family's and friends favorite.

Sandra's Potato Salad

5 medium potatoes, peeled and quartered
2 eggs
Sweet Relish
1 green onions, finely sliced
Mustard
Mayonnaise - just enough to moisten the salad
Salt and pepper to taste

Fill a large pot halfway with water, add the potatoes and the eggs, season with a little bit of salt. Boil until the potatoes done, yet still firm, let cool. Strain the water out and transfer potatoes to a mixing bowl. Cut into small cubes.

Peel the eggs and dice them up finely, add to the potatoes. Add relish to taste, green onions, mustard (about a tablespoon, little more or less depending on your own preference). Add the mayonnaise and salt and pepper and stir until well combined and moistened. (Just add mayonnaise a little at a time and keep adding until you're happy with the consistency)

You can serve the salad immediately or chill first, I prefer to chill it for about 30 minutes to an hour. Serves 6.

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Best Grilled Steak Marinade

Being the fourth of July, we are grilling and that means Bratwurst and hamburgers and hotdogs, but it also means the BEST Grilled Steaks.

I came across this marinade a long time ago and honestly, I can't remember where, I didn't write it down just memorized it and have used it since then.

Instead of marinading steaks overnight, it takes but 3 hours until you can throw the steaks on the grill.

Best Grilled Steak Marinade

4-5 choice beef steaks
1/2 cup soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper
1 can of beer


Blend all ingredients, pour over steaks.
Marinate 3 hours, turning frequently.

Grill to your liking.


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Swedish Meatballs

It's been quite a while since I've shared a recipe with ya'll hasn't it?

I've been so busy lately and also just returned from a two week vacation, hence my absence, but I returned with a yearning for cooking and baking so I'm sure you will start seeing a lot more frequent posts here on this ol' cooking blog of mine.

Tonight's dinner is one of those comfort meals, it just makes us go "yep, we're definitely home".

Swedish Meatballs

1 lb ground beef
½ lb ground pork
¾ cup breadcrumbs
¼ cup milk
1 large egg
1 small onion, chopped
½ tsp salt
¼ tsp ground nutmeg
¼ tsp pepper
3 Tbs flour
¾ cup water
1 cup half and half cream
1 tsp beef bouillon
½ tsp salt
parsley for garnish.



Preheat oven to 350 degrees F.

In large bowl, mix beef, pork, breadcrumbs, milk, egg, onion, ½ teaspoon salt, nutmeg and pepper. Shape mixture into 1″ balls.

Place meatballs in ungreased jelly-roll pan.

Cook, uncovered, for about 20 minutes (until light brown). Remove meatballs to serving dish; keep warm.

Place 3 Tablespoons of the meatball drippings into a saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in water, half and half, bouillon and ½ teaspoon salt. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

Pour gravy over meatballs; sprinkle with fresh parsley.

Serve meatballs over hot, cooked noodles.

Servings: 6

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Photobucket Images!

Just a quick note, I'm sure you've noticed that a lot of my images are not available right now.....that's because I'm using Photobucket but with all the linking and visiting from other people, my bandwith has been exceeded for this month.

The pictures will become available again on the 22nd. Until then, I'll start using a different site to upload all the photos.

I apologize for the inconvenience.

Zippy Dogs!

Summer for me is all about quick and simple meals, I don't want to be stuck in the kitchen for long plus with all the running around outside and activities, we always look for the easiest dinners.

My kids love these Zippy Dogs, they cook up really fast and they're easy to double or triple if you have a lot of people over.

I first found this recipe in the Better Homes and Gardens Junior Cookbook which I borrowed from the library, but just the other day I saw it at the Big Red Kitchen Blog....I decided to try her version.

ZIPPY DOGS

2 cups ketchup
1/3 cup brown sugar
2 T. apple cider vinegar
2 T. dried minced onions
1/2 t. black pepper
1/3 cup sweet pickle relish
16 hot dogs, halved- I like the uncured kind
16 hot dog buns, halved

In a large saucepan over medium heat, mix the first 6 ingredients.

Bring to a simmer and add the hot dogs. Simmer 20 minutes with the lid off until sauce is thick and hot dogs cooked through.

Place the Zippy Dogs in the buns and place on a platter. Serve the extra sauce on the side. Makes 32 Zippy Dogs.

NOTE: I halved the recipe because 32 dogs is just way too much for us, I ended up with 16 which is enough for our family of four, plus leftovers for the next day's lunch.


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