Unicorn (Unicorn@Indenial.com)
Mon, 02 Aug 1999 03:17:51 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
You have all heard of the World Wide Recipes Groan-O-Meter. Well, let
me introduce the World Wide Recipes Cute-O-Meter. This one, sent in
by Mindy of Champaign, IL, is off the scale.
When the mother returned from the grocery store, her small son pulled
out the box of animal crackers he had wanted. Then he spread the
animal-shaped crackers all over the kitchen counter.
"What are you doing?" his mom asked.
"The box says you can't eat them if the seal is broken," the boy
explained. "I'm looking for the seal."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
"Summertime and the Cookin' is Easy - The Sequel" week continues with
my family's favorite potato salad. I developed this recipe when I
became tired of all the potato salads that are swimming in mayonnaise.
My father dubbed it "Potato-Lover's Potato Salad" because the emphasis
in this dish is on the potatoes, and not a lot of fat-laden glop.
Naturally, the quality of the potatoes is critical to the success of
this recipe, so use the freshest and best available.
Potato-Lover's Potato Salad
2 lbs (1 Kg) new potatoes
1/4 cup (60 ml) mayonnaise
1 scallion, finely sliced
1 tsp (5 ml) celery seed
Salt and freshly ground black pepper to taste
Try to buy potatoes of a uniform size. Cut the larger potatoes into
pieces about the size of the smaller potatoes so they will cook at the
same rate. Cook in enough boiling salted water to cover by at least 3
inches (8 cm). Test for doneness after 10 minutes. The potatoes
should be tender but still firm. Drain the potatoes and allow to
cool. Add the remaining ingredients and stir gently so as to coat the
potatoes without breaking them. Chill in the refrigerator for 3
hours, or until well chilled. Serve cold. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Mon Aug 02 1999 - 09:00:01 EDT