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Home >> Lifestyle: Readers Cooking Tips:
- READERS
- Cooking
Tips, Recipes & Techniques
- www.pioneerthinking.com
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Summer Potato Salad - BY CYNTHIA P. |
Ingredients:
2 pounds red or regular potatoes (about 6 cups)
2 boiled eggs sliced
1 cup mayonnaise
1/2 cup sour cream
1 red pepper diced
1 teaspoon dried mustard powder
1 teaspoon white vinegar
1/3 cup finely chopped celery
1 medium size dill pickle diced
1/2 cup chopped onion
1 tablespoon white sugar
Salt and pepper to taste
1 teaspoon paprika spice
Dried parsley (optional)
Directions:
Peel potatoes, cut them up in bite size squares and cook in salted
water for about 8-10 minutes or until potatoes are cooked. (Do
not over cook, you don't want your salad to be mushy.) Drain
the water and cool the potatoes down by running them under cold
water for a few minutes. Strain. Place the potatoes in a large
bowl. Add to the potatoes the red pepper, celery and pickle,
then sprinkle in the mustard, vinegar, spices and chopped eggs,
sour cream and mayonnaise. Mix slowly until all the ingredients
are blended. Keep the salad in the fridge for about an hour,
or until its nice and cold. When ready to serve, sprinkle the
top with a little parsley. |
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White Fish - BY P. CHAN, LAKEWOOD, OHIO |
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Hi, we are trying to eat fish
three times a week and it can be costly. I have come up with
a great and easy recipe for cod fish or any other inexpensive
fish.
1 pd white fish (cod etc)
1 pkg of frozen stouffers creamed spinach
Spray a glass dish with oil
lightly (butter flavored is great). Lay the fish on the bottom
of the dish. Cook the spinach according to directions. When it
is done, cut the pouch and pour over the fish. Bake until the
fish is flaky. I usually bake at 350 degrees for about 15 minutes.
Saffron rice mix goes great
with this dish and any vegetable you desire. Fresh is best. |
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Cutting Squash For Baking - BY CATHY |
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Just a quick tip...
Do you have trouble cutting
open those hard shell squash? Like acorn or butternut. I use
a hack saw with a new blade of course. It cuts clean and evenly
every time. No more lop sided cuts. Thought you would like to
know. Have a great day. |
Thanks
For Contributing
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