Menu:
- Deviled Eggs
- Seven-Layer Salad
- Fried Chicken
- Potato Salad
- Sliced Watermelon (no recipe...buy a watermelon and slice it!)
- Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)
Deviled Eggs - makes 24 deviled eggs
Ingredients:
- 12 large eggs
- 3 T mayo
- 2 T Dijon mustard
- 1 T sweet pickle
- Dash of Worcestershire sauce
- 2 T chopped parsley
- Paprika for garnish
Directions:
- Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
- When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
- Cut each egg lengthwise, remove the yolks and place in a medium bowl.
- Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
- Mix well.
- Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
- Sprinkle each half with parsley, then paprika.
- Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.
Seven Layer Salad
Ingredients:
- 2 Romain hearts, trimmed and torn into bite-sized pieces
- 1/2 pint grape tomatoes sliced
- 1-2 bunches of green onions, chopped
- 1 medium pepper, chopped
- 1 C fresh corn kernels, blanched (or canned)
- 1 C fresh peas (or frozen)
- 1 cucumber, sliced in to 1/8 inch rounds
- 2 medium carrots, shredded
- 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)
Directions:
- Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
- Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
- Just before serving, toss well.
Old-Fashioned Potato Salad
Ingredients:
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
- 1/2 medium onion, chopped (about 1/2 C)
- 4 celery ribs, slided into 1/2 inch-thick half-moons
- 1 t salt
- 4 large eggs, boiled and peeled
- 1 C mayo
- 1/4 C sweet relish
- 2 T cider vinegar
- 1 T brown mustard
- Salt and pepper
- Paprika and parsley for garnish
Directions:
- Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
- Peel and slice the hard-boiled eggs
- In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
- Season with salt and pepper to taste
- Garnish with chopped parsley and paprika.
- Cover and refrigerate until well chilled, at least two hours.
Fried Chicken
Ingredients
- One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
- 2 C buttermilk
- 2 t salt
- Vegetable oil (for frying)
- 1 C flour
- 1/2 t pepper
- 1/2 t garlic powder
- 1 t paprika
Directions:
- In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
- Heat oven to 375 degrees
- Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
- Take each piece of buttermilk soaked chicken and roll in flour mixture.
- Shake off excess flour and place on sprayed cookie sheet
- Bake for 25 min (this helps reduce the amount of time in the fryer!)
- In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
- Place each piece of chicken in hot oil, turning occasionally, until golden brown
- Drain on paper towels.
- Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!
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