Does the smell of a charcoal grill make you think of family, laughter, watermelon and lightening bugs caught in a jar? Those days are here, enjoy every one of them. With the 4th of July only days away, can you share your favorite family recipes?
Here is a refreshing fruit salad and I wanted to include something new I plan to try, so here is a recipe for Potato Salad. Let me know what you think. I have to say that I think we have come a long way since the days of Lime Jello mold with shredded carrots…..Have a happy and safe 4th of July, enjoy the Fair and Festivities. I hope to see you at the Parade or the Park!
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple – peeled, cored and sliced
Directions: In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes (some use small red potatoes and I have been told you can use peeled and diced russets)
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Directions: Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
