Grandma's Potato Salad

This recipe may as well be holy writ in my family.  Grandma's potato salad is legendary, and is spoken of with almost a hushed-like reverence. (And a bit of drool.) 
It is actually my Great-Grandmother's recipe who passed it down to my Grandmother, who used to make it with my Mother and Aunt.  The last time my Grandma made it was probably the mid-80's.  After she passed away it was a long time before anyone in my family attempted to make it.  When they did it was a bit of a matter of trial and error.  You see, Grandma never wrote it down.
Between my Mother and my Aunt they eventually were able to work out the formula and my Aunt sent us an email back in 2005 with the directions.  The problem was, it was a bit difficult to pass on as the directions were a bit vague, asking for a "squeeze" of this, and a "slosh" of that, and a lot of "until it looks right.
This Easter I tried to work out a more concise version to put to paper.  It was difficult, because there are so many variables to work with, but I think I've gotten it down.  Still, there are a lot of areas that can be tweaked as you go according to personal taste as well as how much bacon fat renders, how large the eggs are, etc.
So here it is in all its glory (you may want to kneel):

Grandma's Potato Salad

1 lb. bacon (use good bacon and use 1 full pound.  I like Farmland brand.)
3 lbs. mid-size red potatoes.  (Grandma made 5, but would also need to make another batch of dressing sometimes because the potatoes really soak it up. I think 3 works perfectly.)
1 small onion, chopped
6-8 eggs

1/4-1/3 c. white vinegar
1-3 tsp. sugar
1-2 Tbsp. flour (possibly)
1 Tbsp. prepared mustard
4 hardboiled eggs, chopped
2-3 ribs celery, chopped small
1/4 of a green pepper, chopped small (optional)

1.  Boil potatoes in their skins until a fork goes in, but don't overcook.  Let cool completely.
2.  Fry bacon, reserving bacon fat.  Crumble drained, cooled bacon.  Strain the bacon fat to remove dark, overcooked bits.  Lightly wipe any burned bits out of the pan.
3.  Return a small amount of fat to the pan and saute onions until just limp.  Remove onion.
4.  Return all remaining bacon fat to pan and heat on (very) low.  Add 2 Tbsp. vinegar to thin a bit.
5.  In a separate bowl, lightly beat 6 eggs. Add about one egg's worth at a time to the warm fat in the pan, stirring constantly with a whisk to avoid cooking the egg before it's incorporated with the fat.  Keep adding eggs as needed, but not more than you have enough fat to incorporate, usually between 6-8 eggs.  (My magic number was 7.)  It will have a thin, foamy texture.

 6.  Keep stirring constantly and raise the heat slowly until the mixture starts to thicken.  (My heat settings go from low, then 2-9, then high.  I started on low and raised to a 3.)  Do not get to high or eggs will start to scramble, if this happens, remove from heat immediately and whisk vigorously.  The mixture reaches desired consistency when you can leave a trail with a spatula.  (If it still is too thin, you can add flour to thicken.)

The eggs almost scrambled while I tried to get this picture!

7.  Add remaining vinegar a Tbsp. at a time to taste, and add sugar a tsp at a time to balance sweetness.  Add mustard, and salt & pepper to taste.  Stir until well incorporated and seasoned to taste.  It should have a fairly strong sweet & sour flavor.  It will not be as strong once it is on the potatoes, so don't be afraid of a strong tangy taste.
8.  Allow dressing to cool slightly.  Peel potatoes and slice potatoes about 1/4 in. thick.
9.  Mix dressing, onion, crumbled bacon, chopped hard boiled eggs, celery and green pepper with potatoes until combined.  Add more salt & pepper to taste, if necessary.
It is best served cool, but not cold, so if you need to refrigerate before serving, take it out of the refrigerator about 20-30 minutes before dinner.  Stir before serving.

I think Grandma would be proud.

source:  Diana B.

Chicken Roll-ups

I remember when this was one of maybe three recipes I knew how to make. I remember making it for friends in college, guys who lived on the Wednesday night buffet at the local pizza place, and they were very impressed.  (It didn't take much.)
It goes over well with the kids these days who are much less easily impressed.
I double this recipe for my family of 6.  For some reason I always want to serve it with green beans.

Chicken Roll-ups

1 can crescent rolls
4 oz. diced, cooked chicken (or 1 chicken breast)
2 slices cheese (I prefer cheddar.  You can use shredded too.)
1 can cream of chicken soup
1/4 c. milk

1.  Unroll and separate the crescent rolls.
2.  Place about 1 Tbsp. of chicken in the center of each roll.  Top with 1/4 slice of cheese.
3.  Fold in the bottom corners of the rolls and roll up, pinching the seams closed.
4.  Spray cooking spray in a casserole dish. Place rolls in dish.
5.  Combine cream of chicken soup and milk.  Spoon over rolls.
6.  Bake at 375 for about 30 minutes or until tops are golden brown.  Serve.

source:  Colleen B.

Hamburger Stroganoff

My kids like this one...if I can hide the mushrooms well enough. 

Hamburger Stroganoff

1 pkg. egg noodles
1 lb. ground beef
1/2 c. onion thinly sliced
1/4 c. water
2 Tbsp. flour
1 4oz. can sliced mushrooms
1 can cream of mushroom soup
8 oz. sour cream
salt and pepper

1.  Cook egg noodles according to directions.  Meanwhile,  spray a pan with cooking spray and saute onions until tender.  Remove onion.
2.  In same pan, lightly brown meat. Spoon off all but 1 or 2 Tbsp fat.
3.  Sprinkle in 1/2 flour, stirring and cooking 1 min.  Add water and stir to make a little gravy.
4.   Add in onion, cream of mushroom soup and another 1/2 c. water.  Stir.  Cover and cook over low heat a few minutes until meat is done.
5.  Stir in sour cream and salt and pepper to taste.
6.  Stir over prepared noodles.

source:  Diana B.

Pepsi Pot Roast

This makes a tender roast in a sweet, rich gravy.  The limited number of ingredients make it super simple to prepare.  The leftovers also make a great open face sandwich for a hot lunch the next day.
You don't actually have to use Pepsi.  You could use Coke, Dr. Pepper, or any cola variety including diet and caffeine free.  It's the acidity that really works to tenderize the meat.  We used Coke, but I like the alliteration of Pepsi Pot Roast better.

Pepsi Pot Roast

1 2 1/2 lb. chuck roast
1 pkg. dry onion soup mix
1 can cola
2 Tbsp. corn starch
1/4 c. water

1.  Place chuck roast in a greased slow cooker. Sprinkle onion soup mix over roast. Pour cola on top.
2.  Cover and cook on LOW for 8 hours or until roast is tender.
3.  Remove roast from slow cooker and let sit 10-15 minutes before slicing.
4.  Pour cooking liquid into a saucepan, skim off and discard fat. Bring cooking liquid to a simmer. Whisk together corn starch and water and whisk into cooking liquid. Simmer for 5 to 10 minutes or until desired consistency is reached. Gravy will thicken upon standing.  Serve roast with gravy.

Pepsi pot roast, roasted rosemary red potatoes, Caesar salad, and bread machine dinner rolls.

source:  Hy-Vee

Baked Oatmeal

This is my favorite kind of meal...easy, healthy, frugal, and delicious.  It also makes my house smell fabulous while it's baking.
The flavor is like that of an oatmeal cookie...sweet, but not overly sweet.  It is an extremely versatile recipe, and you can use all kinds of add-in's according to your taste.  Tonight I made it with Craisins.  We had it topped with vanilla yogurt and fresh strawberries, and scrambled eggs on the side.
A small family of 2-4 may want to halve this recipe and bake in a smaller pan.

Baked Oatmeal

3 c. quick cooking oats
2 eggs
1/2 c. applesauce
3/4 c. sugar
1 c. milk
1 tsp. salt
1 Tbsp. baking powder
2 Tbsp. brown sugar
1 tsp cinnamon
1 c. fresh berries, dried fruit, diced apples, etc (optional)
yogurt, cream or milk

1.  In a large bowl, combine eggs, applesauce, sugar and milk.  Add in oatmeal, salt and baking powder until thoroughly combined.  Stir in any diced fruits.
2.  Pour batter into greased 9x13 pan.  Sprinkle the top with brown sugar and cinnamon.  Bake for 30 min at 350.  Serve warm, topped with yogurt, cream or milk.

source:  5 Dollar Dinners

S'mores Nachos

This was so easy and delicious that I can't believe I never thought of it myself.  My 9 year old got a cookbook for her birthday and this recipe was in it.  It was so easy, that after a few instructions about how to safely use the broiler, she was able to make them herself.
The kids weren't the only ones who liked them.  My husband and I devoured and entire plate of them last night after the kids went to bed!

S'mores Nachos

8 whole graham crackers (or I just use one sleeve)
3/4 c. milk chocolate chips
1 1/2 c. mini-marshmallows

1.  Spray a pie pan with cooking spray (I just used a my all-clad pan.)
2.  Break up crackers into the small rectangles and place in pan.
3.  Sprinkle on chips and marshmallows.
4.  Place under the broiler for 30-60 seconds or until the tops of the marshmallows are lightly browned.  Serve immediately.

 source:  Pillsbury Kids Cookbook

Pork Loin Roast

This was a HUGE hit at our house last night.
The problem with the pork loin roast is it is often dry and flavorless.  This one was the opposite, juicy and flavorful!  The key is to seal in the flavor first and then cook it low and slow. 
Here are a few more tips:
Note that a pork loin is not the same as the tenderloin.
The loin usually has a side with a thin layer of fat on it.  Do NOT trim it off.  You will want to cook it with the fat side up. 
Also, do NOT be tempted to skip step 5, it is important to keeping the meat juicy.

Pork Loin Roast

1 3lb. pork loin roast
1 Tbsp. olive oil
1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. black pepper

1.  Combine olive oil, seasonings, salt & pepper to form a paste.  Rub all over the roast.
2.  Place roast, fat side up, on a rack in a foil lined roasting pan.  (If you don't have a rack, roll up a few strips of foil and set the roast on top of it.  You just want to make sure it is up off of the bottom of the pan.)
3.  Place the roast in a preheated 450 degree oven for 10 minutes.
4.  Lower heat to 250 and cook 1-1 1/4 hours or until internal temperature reaches 150 degrees.
5.  Let roast rest 15 minutes before slicing.  Serve.

source:  Start Cooking

Broiled Steelhead Trout

I am afraid of cooking fish.  I rarely do it for fear of doing it wrong.  Perhaps that comes from living with no ocean nearby, and the local river catfish are just not appetizing to me.
I sampled some steelhead trout fillets at Costco once and was impressed with them. Even more impressive was that some of the kids would actually eat it.  The trout is a fattier (flavorful!) pink fish which tastes very much like salmon, and you can substitute it for any salmon recipe.  The fillets at Costco are generous, but even cuts of the fish, making them easier to cook with being a uniform size. 
To make it very un-scary as well as simple I used a "cook it frozen" technique.
I used lemon-pepper seasoning, but you could use garlic-herb, dill, or any other seasoning appropriate for seafood.

Broiled Steelhead Trout

4 frozen steelhead trout fillets (or salmon)
1-2 Tbsp. olive oil
1 Tbsp. lemon pepper seasoning

1.  Wash fillets in cold water to remove any icy glaze.  Pat dry.
2.  Brush both sides with olive oil.  Place on a foil lined baking pan.
3.  Place under preheated broiler for about 4 minutes.  Remove and season both sides of the fish with the lemon pepper seasoning.
4.  Place back under broiler for 10-12 min. or until seafood is opaque throughout.  Serve immediately.


source:  cookitfrozen.com