Dill Potato Salad

 

This is another wonderful recipe from http://www.pallensmith.com/food/recipes/dill-potato-salad

Ingredients:

• 1/2 cup sour cream
• salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tsp. horseradish
• 2 tbsp. dill
• 7 cups potatoes, sliced
• 1/2 cup italian style salad dressing
• 3 green onions, finely chopped

Instructions:

Start with about 7 cups of unpeeled potatoes sliced into disks. Cook the sliced potatoes until they are tender then rinse and drain them. Put them in a bowl while they are still hot and cover them with about a half of a cup of vinaigrette or Italian salad dressing. The heat helps the potatoes to absorb the flavor of dressing better.
Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish, 3 green onions that have been finely chopped along with 2 tablespoons of fresh dill and salt and pepper to taste.
Blend all of these ingredients together and then fold in the potatoes, refrigerate until ready to serve.

Cauliflower (Potato) Salad

This is a salad that is very similar to potato salad, just no potatoes, so fewer carbs! It taste fabulous and I get people asking for this quite often. Follow my recipe or just make your own like you would normally make your potato salad...just replace the potato s with cauliflower!

Ingredients:

• 3 c. steamed, diced cauliflower (steam for 4-6 minutes)
• 1 hard boiled egg, chopped
• 3-4 green onions, chopped (both white and green part)
• 3 tbls light mayonnaise
• 1 tbls mustard
• salt and pepper to taste

Mix all together gently, serve chilled. Makes 4 servings.

***Other things that would taste great in this dish****

• chopped crispy bacon
• relish or dill
• celery
• tomato

Chocolate Tomato Cake

Both the picture and the recipe, I grabbed from http://www.pallensmith.com/

Ingredients:

• 2 tbsp. water
• 2 c. sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 2 c. flour
• 1 tsp. baking soda
• 3 1/2 c. powdered sugar, sifted
• 1/2 c. and 1/2 c. margarine
• 1 c. hot water
• 1/2 c. and 1/4 c. tomato juice
• 1/2 c. shortening
• 1/4 c. and 4 tbsp. marshmallows
• 1. c. pecans, chopped, toasted

Instructions:

Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray.
Cream together margarine, shortening and sugar. Add eggs one at a time beating well after each.
Sift together cocoa, flour and soda. Add to butter mixture, combining thoroughly.
Combine tomato juice, hot water and marshmallows; add to batter.
Add vanilla. Batter will be thin and marshmallows will come to top.
Pour the batter into the prepared jelly roll pan. Bake in preheated 350°F oven for 35 minutes.
Turn cake out onto a cutting board and start on the icing.

Combine the margarine, tomato juice, water, cocoa and salt in a sauce pan and heat until boiling. Pour this mixture over the powdered sugar and beat well. Stir in the nuts.
Spread the hot icing over the cake. The icing sets up quickly so you have to work fast.

Peach Mint Wine Cooler

Both this recipe and picture I grabbed from P. Allen Smith.com

Ingredients:

• 1/2 c. Sugar
• Splash of sparkling water
• 2 tbls. chopped mint
• 4 peaches, peeled and pitted
• 1/4 c. Peach Brandy
• 2 bottles of riesling, or other sweet wine

Instructions:

Put the prepared peaches, mint, sugar, and brandy onto a food processor. Blend for about two minutes.

Place in the refrigerator to chill.

Just before serving, add two bottles of wine and the sparkling water to taste.

Serve over ice with a sprig of mint.