Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself have experienced SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!

Twice Baked Potato Casserole

4 Baking Potatoes                                  2 Tbsp. Sour Cream
4 Tbsp. Butter                                        2 Tbsp. Cream Cheese
S & P

Bake Potatoes in traditional manner
When cool enough to handle, slice or mash in casserole dish, without removing jacket
Allow Butter to melt on Potatoes
Mix in Sour Cream and Cream Cheese
Bake at 350 for 20 minutes without covering.
(may alter amounts of sour cream and cream cheese to personal preference)

Lemon Bars

1 Stick Butter
3/4 Cup granulated Sugar
2 large Eggs (beaten)
1 Tbsp Lemon zest
4 Tbsp Lemon juice
1/4 tsp Salt
3/4 Cup Flour

Glaze
6 Tbsp. lemon juice
1 Tbsp. lemon Zest
1 Cup confectioner's Sugar



Preheat oven to 350°.  Cream butter, add sugar.  Blend in eggs and combine lemon zest and juice.  Add salt and flour.  Blend well and pour into 8X8 baking dish, well greased.  Bake for 23-25 minutes.  Allow to cool  completely before glazing.  Blend ingredients for glaze, well and spread over bars.  Allow glaze to set, then cut bars and serve.

The Value of Bone in Chicken Breasts

No need to pay more for less.  Boneless, skinless chicken breasts are no bargain!  Add to your purchasing power by buying regular split breasts.  You can separate the meat from the bones before cooking, or you can bake all together.  At the point the chicken breasts are done, the meat slices easily away from the bone, the skin pulls away and you have chicken for that meal as well as the stock for broth.

Prepared chicken broth or bullion are loaded with sodium.  This chicken stock will contain only the salt and or seasonings you originally added for cooking.  This is wonderful for noodle soup, matzo ball soup, or any recipe that calls for chicken stock.

Increase your buying power and decrease your sodium intake!