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Fun Recipe thread for those who want or need diversion for Easter weekend
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<blockquote data-quote="donna723" data-source="post: 522730" data-attributes="member: 1883"><p>I LOVE German potato salad but I don't make it very often. When I do make it though, I do it a little differently, more of a sweet & sour thing. I never had it with the eggs in it but that sounds really good. I very rarely use recipes or exact amounts but the way all my old German relatives did it ... have the warm sliced potatoes standing by while you make the dressing. Fry the bacon until it's crisp, then take it out and crumble it. Then cook the onions in the remaining bacon grease, take them out and put them with the crumbled bacon - I use sliced green onions because it's prettier. Add about a tablespoon of flour to the remaining bacon grease to make sort of a roux, cooking it gently for a few minutes. Then add about a tablespoon of sugar, a tablespoon of vinegar and some salt and pepper and stir it until the sugar is dissolved. If it's a bit too thick you can add a spoonful or so of water. Mix the crumbled bacon and the cooked onions back in with this, then pour it over the hot sliced potatoes and mix it up well. This is WONDERFUL!</p><p></p><p>A lot of people who say they don't like German potato salad have never had the real thing. It's supposed to be served hot. A friend and I were talking about it last weekend and she was saying how she only had it once but she just hated it, how nasty and awful it was. She had it at her mother-in-laws house. She had bought CANNED German potato salad (bleeech!) and she just opened up the can, plopped it out in a bowl, and served it cold! Now THAT sounds bad!</p><p></p><p>*****************************</p><p></p><p>Just for the heck of it, this is the recipe for the super-easy "fake cheesecake" pie that I've become so addicted to! Get a pre-made graham cracker pie crust. They usually come in two different sizes - this recipe fills up the larger size. This only takes a few minutes to do. Soften an 8 oz. package of cream cheese, then beat in one cup of powdered sugar. I keep beating it for a while to get it a little lighter and you can add a tsp. of vanilla if you want to but not really necessary. Then just fold in one 8 oz. tub of Cool Whip! That's it! Put it in the crust and chill it for an hour or two so you can cut it. You can eat it plain or do anything that you want to with it. Put a can of any flavor of pie filling you like over the top. Or top it with fresh sliced strawberries or peaches or fresh blueberries. One small container of blueberries will cover the top nicely. Or you can mix the sliced fruit or blueberries in with the mix, but the extra juice coming out of the strawberries might soften it a bit.</p></blockquote><p></p>
[QUOTE="donna723, post: 522730, member: 1883"] I LOVE German potato salad but I don't make it very often. When I do make it though, I do it a little differently, more of a sweet & sour thing. I never had it with the eggs in it but that sounds really good. I very rarely use recipes or exact amounts but the way all my old German relatives did it ... have the warm sliced potatoes standing by while you make the dressing. Fry the bacon until it's crisp, then take it out and crumble it. Then cook the onions in the remaining bacon grease, take them out and put them with the crumbled bacon - I use sliced green onions because it's prettier. Add about a tablespoon of flour to the remaining bacon grease to make sort of a roux, cooking it gently for a few minutes. Then add about a tablespoon of sugar, a tablespoon of vinegar and some salt and pepper and stir it until the sugar is dissolved. If it's a bit too thick you can add a spoonful or so of water. Mix the crumbled bacon and the cooked onions back in with this, then pour it over the hot sliced potatoes and mix it up well. This is WONDERFUL! A lot of people who say they don't like German potato salad have never had the real thing. It's supposed to be served hot. A friend and I were talking about it last weekend and she was saying how she only had it once but she just hated it, how nasty and awful it was. She had it at her mother-in-laws house. She had bought CANNED German potato salad (bleeech!) and she just opened up the can, plopped it out in a bowl, and served it cold! Now THAT sounds bad! ***************************** Just for the heck of it, this is the recipe for the super-easy "fake cheesecake" pie that I've become so addicted to! Get a pre-made graham cracker pie crust. They usually come in two different sizes - this recipe fills up the larger size. This only takes a few minutes to do. Soften an 8 oz. package of cream cheese, then beat in one cup of powdered sugar. I keep beating it for a while to get it a little lighter and you can add a tsp. of vanilla if you want to but not really necessary. Then just fold in one 8 oz. tub of Cool Whip! That's it! Put it in the crust and chill it for an hour or two so you can cut it. You can eat it plain or do anything that you want to with it. Put a can of any flavor of pie filling you like over the top. Or top it with fresh sliced strawberries or peaches or fresh blueberries. One small container of blueberries will cover the top nicely. Or you can mix the sliced fruit or blueberries in with the mix, but the extra juice coming out of the strawberries might soften it a bit. [/QUOTE]
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Fun Recipe thread for those who want or need diversion for Easter weekend
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