This is my favorite, classic potato salad recipe I grew up on adapted from The Fannie Farmer Cookbook.
- 8 medium (around 3 lbs) white or new potatoes
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable olive oil
- Salt to taste (not much if you boil potatoes in salt water as recommended)
- 1/2 tsp freshly ground pepper
- 2 or 3 celery stalks, finely chopped
- 4 hard-boiled eggs, coarsely chopped
- 1 cup Hellman’s mayonnaise
- 3 TBS cider vinegar
Peel, quarter, and boil the potatoes. Start with potatoes in cold water and cook until just fork tender–DO NOT OVERCOOK!
Drain & cut the very warm potatoes as soon as you can handle them into 1/2 inch pieces. Whisk together lemon juice, oil, pepper, and salt and gently toss warm (the hotter the better) potato pieces in the resulting oil emulsion. Refrigerate until cool or until ready to assemble and serve, up to a couple days. This preliminary dressing improves the flavor and ensures the potatoes won’t absorb too much mayonnaise later.
Just before serving, put the eggs and celery on top of the potatoes, mix the mayonnaise (it’s got to be Hellman’s) & vinegar in a small bowl, then gently fold the mayo dressing into potato salad until all pieces are coated. Taste. Adjust salt and pepper seasoning and add a 1/2 to a teaspoon of sugar if too tart. Sprinkle with paprika, and serve.
My canned-soup-free version of an old 70’s favorite I did not grow up on … except someone used to bring it to holiday family gatherings. I melded a couple of internet recipes into this version this summer because our CSA has been delivering huge bags of green beans weekly. This recipe is delicious even with the big tough ones. –Deb, 2015
2 lb green beans – snap off stems, de-string if needed and snap in half or into thirds or quarters, depending on size
1/2 small can sliced water chestnuts, drained and sliced into matchsticks
1 (6-oz.) can French fried onions, divided
2 T olive oil
2 T flour
3/4 c milk
3/4 c light cream
2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/2 t salt
freshly ground pepper
olive oil for greasing dish
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Blend olive oil and flour in a small saucepan over medium heat until well blended and just beginning to bubble. Stir in salt and pepper, then add milk and cream and whisk together until the mixture begins to thicken. Mix in garlic and Parmesan and remove from heat.
Grease the casserole dish lightly with olive oil, then load it up with the beans, water chestnuts and half of French fried onions and mix together a bit. Stir in the white sauce and bake for 30 minutes at 350º
Remove from oven and top with the remaining onions, dot with pecans and return to oven for 5-10 minutes, until just toasted. Serve hot.
An essential part of Thanksgiving.
3 lb sweet potatoes – bake until soft at 350º for about anhour
Then mash together with the following and spread in a baking dish.
3/4 c orange juice
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg
Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.
½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans
Bake until browned and heated through at 350º for about half an hour.
Just went on a hunt for a recipe close to the one our Mom made growing up. This one looks close, adapted from a blog called Pinch My Salt.
Didn’t everything have canned soup in it in the 1960’s?
12 bag egg noodles (wide or extra wide), cooked*
1 can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs tossed with a little olive oil and 1 t dried parsley
fresh grated Parmesan cheese
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
Valentine’s Day dinner 2012. Gorgeous, delicious and not difficult to make. You’ll need a 10″ springform pan.
1 large onion, sliced thinly
6 cloves garlic, minced or pressed
2 t dried dill or 2 T fresh dill, chopped
1 t marjoram
6 cups fresh broccoli stems & florets, coarsely chopped
1/2 t salt
pepper to taste
1 to 2 c feta cheese, crumbled
1/2 c fresh parsley, minced
phyllo dough (about 1/2 package)
1 T sesame seeds
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Saute onions, garlic, dill and marjoram in olive oil over medium heat until onions begin to soften and brown. Add broccoli, salt & pepper and saute a few minutes more, until broccoli is crisp tender, slightly crunchy but still bright green.
Beat eggs in a large bowl and then add feta, parsley and the broccoli mix.
Preheat oven to 350°.
Brush the bottom and sides of your springform pan with olive oil. Start fitting phyllo dough, one leaf at a time into bottom and up the sides, letting the dough hang over the edge of the pan. Brush each leaf with more olive oil before fitting the next. Do this with 10-12 leaves. Pour filling into the pie. Roll or fold the overhanging dough to form a crust around the pie’s edge, then brush it with olive oil. Sprinkle the top with sesame seeds and bake 40-45 minutes until golden brown. Allow to sit for 10 minutes out of the oven, then remove springform pan sides and serve.
Adapted from Horn of the Moon, page 200
Adapted from Cabbagetown Cafe Cookbook, page 25
1 ripe avocado
2 T sour cream
1/2 small red onion, minced
pinch of salt
1 t fresh lemon juice
1 clove of garlic, minced
1/4 t ground cumin
Peel avocado, put it in a medium sized bowl and mash with a fork. Beat in sour cream until fluffy. Add the rest of the ingredients and mix well. Taste — add more lemon juice or garlic to taste.
One to one and a half pounds of sharp cheddar cheese, grated.
Topping — Rip up day old bread of your choice, and toss with some olive oil and dried parsley, set aside.
Preheat oven to 350 degrees.
Make white sauce:
1/4 c flour
1/4 c olive oil
2 cups milk
Mix flour and oil in a saucepan on low heat with a whisk until it bubbles; add milk, turn heat up to medium stir frequently till the sauce thickens. Remove from heat.
Meanwhile start water for the pasta. When boiling add one pound of elbow noodles (a little less than 4 cups if using bulk). Cook for only 5 minutes! Drain, return to pot and mix in white sauce and cheese. Pour into a baking dish, top with prepared bread chunks and bake for about 30 minutes, or until topping is lightly browned and cheese mix is bubbling.