Labor Day Menu: German Potato Salad Recipe
Let’s send summer off in style with a scrumptious Labor Day Menu. We’re starting with a German take on a summer goodie, potato salad. This authentic German Potato Salad recipe will satisfy your mouth & mind. Enjoy.
Ingredients:
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
What’s Next:
Place your potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Kartoffelkloesse, or German Potato Dumplings Recipe
Back by popular demand, the best Kartoffelkloesse, or German Potato Dumplings, recipe around. I’ve tried to talk you through each step, so you’ll have no problems besides eating too many delicious dumplings! Enjoy.
Ingredients:
- 3 large Russet potatoes, boiled with skin until soft
- 1 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 2/3 cup all-purpose flour
- 1/8 cup cornstarch
- 1 large egg
- 2 slices Pepperidge Farm sourdough bread, or other high-quality bread
- 1 tablespoon butter
- 1 tablespoon veggie oil
What’s Next:
In a large skillet- melt butter on medium-high.
Trim crusts off bread slices & throw them to the birds, you won’t need them. Cut bread into 1/2-inch cubes place in skillet. Cook until golden brown. Transfer to paper towel & pat dry.
Get your cooled, boiled potatoes & trim off peel. Cut into large cubes. Refrigerate for 30 minutes.
In a large bowl- mash potatoes with fork or masher. Mix in salt & nutmeg. Add 1/2 cup flour & cornstarch.
Using your hands, knead mixture in bowl until smooth. You may need to add a dash more flour if dough in sticky.
Whisk in egg.
Form dough into balls, using about 1/2 cup mixture for each.
Insert buttery bread cube into the center of each dumpling. Roll dumpling between palms to enclose bread cube completely and form smooth balls. It’s kinda like preschool Play-Do fun, right?
In a large pot- add half full of salted water & get to simmer. Once simmering, add 4-5 dumplings into pot & cook until the dumplings rise to the surface, about 10-15 minutes.
Using slotted spoon, transfer dumplings to large bowl.
Transfer to bowl & keep covered with a damp, clean kitchen towel as you cook the rest.
Once done with your batch, you’re ready to enjoy your kartoffelkloesse, or potato dumplings with wienerschnitzel or whatever else your heart & your palate desire.
Discovering Traditional Jewish Recipes: Cheese-Farfel Latkas
Wasn’t that challa bread delicious! Now let’s move on to my favorite fried treat, beside my fried green tomatoes. This Cheese-Farfel Latkas recipe is wonderful, my husband is the best latka maker & I am the best latka eater. Enjoy this traditional Jewish recipe.
- 3 eggs
- 1 tablespoon melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 tablespoon cottage cheese
- 2 cups matzo farfel
- 1/2 cup hot milk
- Frying oil
Go ahead & get out your favorite iron skillet. Pour about 1/4 full with frying oil. Begin heating to medium-high heat.
In medium bowl- beat up your eggs. Add butter, seasoning & cheese. Mix.
Moisten farfel with hot milk. Stir into egg mixture.
Drop mixture by overflowing tablespoon onto skillet & fry until browned.
Paula Deen Squash Casserole & Blueberry Tart Recipes
Now that we know a little more about the woman & chef Paula Deen, let’s mosey on over to the kitchen & cook up her famous Squash Casserole & Blueberry Tart. Here we go!
Paula Deen Squash Casserole Recipe
- 6 cups large diced yellow squash and zucchini
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon House seasoning, recipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers (recommended: Ritz)
What’s Next:
Go ahead & preheat your oven to 350 F, or 175 C.
In a large skillet- saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet- saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Paula Deen House Seasoning Recipe
Ingredients:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
What’s Next:
Mix ingredients together and store in an airtight container for up to 6 months.
Paula Deen Blueberry Tart Recipe
Ingredients for Crust:
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 cup finely chopped pecans, or your favorite type of nuts
Ingredients for Filling:
- 2 (3-ounce) packages cream cheese, at room temperature
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 (21-ounce) can blueberry pie filling
What’s Next for Crust:
Go ahead & preheat oven to 350 F, or 175 C.
Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.
What’s Next for Filling:
In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.
Eat well & Laugh often!
Yummy Cumin-Infused Rice Recipe
Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal.
Ingredients:
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 cup dry jasmine rice
- 1 3/4 cups water
- S & P, to taste
In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle.
Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil.
Once your water is boiling, reduce to low heat & cover.
Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection.
Eat well & Laugh often this weekend.
Nothing Says Springtime Like Fantastic Fried Green Tomatoes
I can picture it now. The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses. Nothing says springtime like these fantastic fried green tomatoes. Enjoy this delightful recipe.
Ingredients:
- 4 large green tomatoes
- 2 eggs
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/8 teaspoon cayenne pepper
- Vegetable oil for frying
Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends.
In a medium bowl- whisk eggs and milk together.
Place flour onto a plate, set aside.
Mix cornmeal, bread crumbs & seasonings onto another plat, set aside.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.
In a large skillet- pour veggie oil, enough so that you cover about 1/2 inch of pan. Heat over a medium heat. Place tomatoes into the frying pan. Be sure to not crowd the tomatoes, try not to have them touching.
When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.
Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe
Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy!
Ingredients:
- 2, 11 oz cans mandarin oranges, drained
- 1 cup pineapple, chopped
- 1 cup fresh strawberries, chopped
- 1 pound small-curd cottage cheese
- 2, 3 oz packages strawberry Jello mix
- 1, 16 oz package Cool Whip, thawed
What’s Next:
In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.
Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
And you have yourself one easy, delicious springtime treat!
Mexican Monday: Make Marvelous Mexican Mash
Monday’s are not my favorite days, I have to say. You’re just getting into the weekend grove and BAM! it’s Monday again. I’m not sure how it happens, but it always does. So I thought that I would make today Mexican Monday because I’ve never been able to resist a bit of alliteration or Mexican fare.
This Monday Mexican Pie recipe is not really authentic Mexican cuisine. You know my feelings on comfort food and here I have created a spicy little dish incorporating a few fav ingredients. So, why not get started?
Ingredients:
- 1 pd Mexican mix cheese
- 2, 4-oz cans green chilies
- 1 cup Bisquick
- 2 cups milk (whole is always better, if not healthier)
- 4 eggs (I know, I know, I never said it was good for your body- just your soul)
- Sour cream for topping
What’s Next:
Go ahead and preheat your oven to 425 F, or 220 C.
Get your pie pan out and grease her up- both the bottom & sides.
Sprinkle cheese & chilies on the bottom of the pan- I like to alternate with the layering.
In a medium bowl- whisk together Bisquick, eggs & milk. Pour into pie pan over cheese & chilies.
Bake for 30 minutes. Allow to cool for a few minutes, top with sour cream and eat your heart out.
Happy Mexican Monday.
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