potato Salad for church

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
• 10 hard-boiled eggs, peeled and chopped
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.

Apple Sauce

100% pure farm fresh apples

Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
You can put it into containers and freeze.

Glazed Fruit

Ingredients and Method

-8 cups assorted fresh fruit, cut into bite sized pieces (drained canned pineapple works well)

-1 19oz (2 cups) can peach pie filling.

In a large bowl cut up fruit and fold in the pie filling. Transfer well coated fruit into your serving bowl and enjoy.

Asparagus wrapped in Prosciutto

This is very simple and tastes really good.

Prepare your asparagus by washing it and trimming it down to the best part of the stalk. Dry it and then wrap a thin piece of prosciutto around each stalk. I use bamboo skewers to make it easier to flip them once under the broiler. Stick them under the the broiler flame and watch them carefully. It won't take long for them to be ready to eat. I'm sorry I don't have a specific time to keep them under the flame. Just watch them and when the prosciutto gets a little crispy on the edge flip them and watch them again. Plate them and watch them disappear.

Creamed Corn (stock piled)

Creamed Corn

• Husk 5 dozen corn.
• Wipe off the hair with a tea towel.
• Then cut it directly off the cob. (no blanching)
• Put the corn kernels into a large turkey roaster.
• Add one pound butter.
• Add 2 cups half and half cream.
• Cook at 350 degrees for one hour, stirring every 15 minutes.
• Keep covered.
• Then cool the roaster which is full of corn in an ice water bath. I cool it in my bath tub with lots of ice.
• Then bag it and store in your freezer.

Spaetzle

 In Germany spaetzle it is served alongside pork and schnitzel.

Spaetzle is wonderful served plain but is often served up smothered in mushroom gravy or fried with onions and bacon.

 

This is a Spaetzle maker. Prior to getting it as a gift from, I placed a flat grater over my pot of boiling water and used a spatula to "wipe" the batter over the grater. You could also use a colander with large holes.

However the Spaetzle maker makes it much easier to do. You can find them at many kitchen stores. The idea is to place the spaetzle maker over a large pot of boiling water. You fill the little square box with batter and then push the box back and forth over the grater holes allowing the batter to drop by little globs into the boiling water.

When the batter is gone, you let the spaetzle cook a few minutes longer and then drain and serve.

For the batter you will need:

• 2 cups flour
• 1 tsp. salt
• 2 eggs, slightly beaten
• 3/4 cup milk

1. Place flour and salt in mixing bowl.
2. Add eggs to milk and stir into flour until a sticky batter is formed.
3. Bring water to a boil in a large pot, add salt.
4. Place batter by spoonfuls in spaeztle maker or colander and push batter back and forth allowing it to fall in small globs into the boiling water.
5. Stir spaetzle in pot occasionally to keep them from sticking together.(I often add a little vegetable oil to the pot)
6. After the batter is used up, cook a minute or two longer.
7. Using a large colander, drain the water off and return spaetzle to pot.
8. Add 3 large Tbsp. of butter and stir.
9. Serve.
10. If you like, you can carmelize a chopped onion slowly in a Tbsp. or two of butter and stir these into the spaetzle before serving.

Spinach with black-eyed beans

A complete meal, this spinach and legume dish is nourishing and delightfully simple. Serve hot or cold. I will be serving it cold tonight with Cajun snapper and a crisp salad with fresh basil, tomatoes and goat cheese.
Ingredients:

• 1 1/2 cups black-eyed beans, soaked for 1 hour
• 5 tbsp olive oil 
• 1 large onion peeled and finely chopped
• 2 bunches fresh spinach chopped or 1 bag/container frozen chopped spinach, thawed.
• fresh ground pepper

Soak the beans for 1 hour. Then put in pot, cover with water and bring it to boil. Simmer about 20 minutes but be careful....they should not turn to 'mush' for this dish. Drain.

Meanwhile heat the oil in a frying pan and saute the onions until they are translucent. Add the spinach and continue to fry stirring continuously until cooked...Add salt and pepper to taste and then stir in the drained black eyed beans. I love this served cold as a side dish.