California Dill Potato Salad

This past Sunday was the annual Loyal Lodge summer picnic.I was requested to make 10 pounds of my  potato salad for the event. I have been making this potato salad for so long its become a standard dish. Everyone loves this potato salad even fussy Elizabeth. The recipe makes enough for a family of four. When I need to make larger amounts I double, triple or quadruple the recipe. If you find you like this potato salad and also need to make larger batches be careful with the salt..you do not want to triple or quadruple that.

California Dill Potato Salad

Ingredients:

3 Lbs small red potatoes( if the potatoes are large cut in half) cooked and sliced or chunked
1/2 cup Hellman's Mayo
1 cup sour cream
1-2 Tbs Dijon mustard
1-2 Tbs chopped fresh dill
1 tsp salt
1/4 tsp white pepper
1 bunch scallions chopped
1/4 cup very thinly slices radishes

In a small bowl combine mayo,sour cream, Dijon mustard , dill, salt and pepper. Mix well.

Pour mixture over sliced potatoes.

Add scallions and radishes.

Chill for a few hours or over night to let flavors mingle together.

Serve and enjoy!!!

Hamdogs

My son likes to send me links of things he would like to try.This was one of those links..I really didn't want to make these things but he kept on bugging me so I broke down and made them. He loved this concoction, my husband ,bless his soul ,ate them also...I refused to partake...just not up my alley you could say. they both loved them...maybe it's a man thing! If you decide to make them let me warn you, one is a meal..my son thought he wold have at least two but they were very filling so we had a few left over for reheats. Also I didn't bother cooking the hot dogs like they did,hot dogs are already cooked and they will heat up when you put the whole thing in the oven..I also cooked them about 10 minutes longer than the directions.

Roasted Corn, Black Bean And Mango Salad

My sister had a block party two weeks ago and I wanted to bring something different ,so I found this recipe for Roasted Corn, Black Bean and Mango Salad. I didn't  serve it as a salad though..I served it as an appetizer with tortilla chips.I also didn't have two cans of black beans so I used 1 can of black beans and one can of small white beans. This has a nice heat to it but not over bearing if you like really spices you can double the chipolte peppers..and then you can breath fire.


 INGREDIENTS

2 teaspoons canola oil
2 cloves garlic, minced
2 cups corn kernels (from about 4 ears)
2 large ripe mangos, peeled and diced
2 cans black beans, rinsed or 1 can black beans and 1 can small white beans rinsed
1/2 cup chopped red onion
1 diced red bell pepper
8 tablespoons fresh squezed lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt 

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Let sit about 4 hours before serving to let the flavors come together.

Peach Cobbler with Spiced Honey Cream

Well I'm in Georgia so naturally I have to make a peach cobbler with some Georgia Peaches. On our way home from Brunswick on Thursday, where we had lunch at a really good Thai restaurant, I stopped at the Georgia Pig to pick up a pulled pork sandwich for dinner. My daughter Jillian had asked me to eat one for her so who could resist. Anyway in the parking lot was a gentleman selling  Georgia and South Carolina peaches, so I picked up some for the cobbler. I even got a free peach sample and boy were they good! This is an old recipe my Mom and I have been using for many years. Enjoy!

Peach Cobbler with Spiced Honey Cream

Ingredients:

For the Filling:

5 lbs peaches- Enough to get 6 cups sliced fresh peaches
4 Tbs butter
3 Tbs sugar
3Tbs brown sugar
1/8 tsp salt
1 1/2 Tbs lemon juice
1 1/2 Tbs cornstarch

For the batter:

1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
2 Tbs butter room temp
1 egg slightly beaten

8x8 baking pan

Topping:

Spiced Honey Cream

1/2 pint heavy cream
2 Tbs honey
1/2 tsp cinnamon

Cobbler:
How to peel a peach

Peel and slice peaches. In a skillet heat butter. Add sugar,brown sugar,2/3 of the peaches and salt.Cover skillet and simmer peaches 5 minutes. Remove cover and continue cooking 15 more minutes reducing the juices in the pan.

While the peaches are cooking combine lemon juice and corn starch in a small cup. Mix well and set aside.

Also while the peaches are cooking prepare batter. In a small bowl add 1/2 cup sugar, 1/2 cup flour, 1/2 tsp baking powder and 2 Tbs soft butter. Mix with a fork. Add slightly beaten egg and mix well. Set aside

After the peaches have cooked 15 minutes add remaining peaches and cornstarch mixture. Cook 5 more minutes. Pour filling into pan. Drop batter on top by spoonfuls.

To make cream topping combine all ingredients in a small bowl and beat until firm. Keep in refrigerator till ready to put on cobbler.

Bake35-40 minutes at 400 degrees. remove from oven and let cool.

Serve warm or at room temp with Spiced Honey Cream.

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