Buster has placed a total of 65 MasterCook recipes in this file: Bacon-Avocado Potato Salad Barbecue-Baked Sage Potatoes Bavarian Potato Salad Bayrischer Kartoffelsalat (Barvarian Potato Salad) Bbq, Potatoes-Deer Camp Big Bowl Potato Salad Bonnie's Potato Salad Charred New Potato And Fennel Salad Classic Potato Salad Cold Potato Salad Country Potato Salad Creamy Potato Salad Ring Dilled Potato Salad Ed's Wife's Potato Salad Garden Potato Salad Gloria's Pesto Potato Salad Green Bean And New Potato Salad Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte Green Chili Potato Salad Jalapeno Potato Salad Kartoffelsalat Mit Biermarinade (Potato Salad) Latke (Potato Pancakes) Liza's Twice Baked Potatoes Minted Potato Salad New Generation Potato Salad Old Fashioned Potato Salad Patio Potato Salad Philip's Potato Salad Picante Potato Salad Picnic Potato Salad Pink Potato Salad Poblano And Potato Side Dish Pork-Tater Salad Potato And Red Pepper Salad Potato Salad Potato Salad #3 Potato Salad #5 Potato Salad #7 Potato Salad Monte Carlo Potato Salad Suggestion Potato Salad W/Chive Blossom Mayonnaise Potato Salad With Beer Dressing Potato Salad With Buttermilk Dressing Potato Salad With Dill Vinaigrette Potato Salad With Smoked Turkey And Artichoke Potato Salad, Central European Style Potato-Pear Salad Potluck Potato Salad Presto Potato Salad Santa Fe Potato Salad Smashed Potato Salad Smoked Mashed Potatoes Smoked Salmon Potato Salad Smokey Sweet Potatoes Au Gratin Snowy Mashed Potatoes Spanish Potato Salad Sweet Potato Mold Sweet Potato Salad Tad's Barbecue Potatoes Tangy Mashed Potato Salad Tangy Potato Salad Tarragon Potato Salad Terry's Sister's Boiled And Spiced Potatoes Twenty Minute Potato Salad Whipped Chipotle Sweet Potatoes ----------------------------------------------------------- * Exported from MasterCook Buster * Bacon-Avocado Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium boiling potatoes 2 avocados -- cubed 8 slices bacon 1/2 cup chopped onions -- chopped 1 tablespoon fresh lime juice 1/2 cup white wine 1/4 cup cider vinegar salt black pepper paprika 1/4 teaspoon mustard powder 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh cilantro -- chopped Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saut‚ onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. Preparation Time: 2:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue-Baked Sage Potatoes Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 baking potatoes 1 sweet red pepper 16 sage leaves 3 tablespoons olive oil 2 centiliters garlic -- minced 1/2 teaspoon salt and pepper Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quartered; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit. Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well. Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender. Makes 4 servings. Source: Canadian Living 20th Anniversary Cookbook. Posted to the BBQ List by muddy@ibm.net on May 5, 1998. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bavarian Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- * 2 cups chicken broth 1/2 teaspoon salt 1/4 cup vegetable oil 1/3 cup onions -- chopped 1/2 teaspoon sugar 2 tablespoons lemon juice pepper -- as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ************* ERROR 5003 ************** Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bayrischer Kartoffelsalat (Barvarian Potato Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- * 1/2 teaspoon salt 1/3 cup onion -- chopped 2 tablespoons lemon juice 2 cups chicken broth -- ** 1/4 cup vegetable oil 1/2 teaspoon sugar 1 pepper -- as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq, Potatoes-Deer Camp Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each large baking potatoes 1/2 cup Deer Camp BBQ sauce -- (see notes) 1/4 cup parmesan cheese-grated Cut the potatoes in half lengthwise. Cut each half into 3 long wedges. Place the wedges in a bowl with the sauce. Toss together and allow to Marinate for 30 min. Toss a couple times while marinating. Place the potatoes skin side down in a greased 13x9" glass baking dish. Bake at 375F for about 40 min. Baste the potatoes with the sauce while Baking. When the potatoes become barley tender sprinkle them with the Grated cheese. Turn the oven to medium broil and brown the tops of the Potatoes. Posted to the BBQ List by Larry A. Willrath NOTES : Use "Pride of the Deer Camp" BBQ Sauce recipe here. It is included in this recipe archive. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Big Bowl Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed cooked potatoes 1 cup celery -- slices 1/2 cup radish -- slices 1/4 cup chopped green pepper 2 tablespoons green onion -- slices 2 hard-boiled egg -- chopped 1 1/2 teaspoons salt 1/8 teaspoon pepper 2/3 cup miracle whip. -- salad dressing * * * lettuce 1 hard-boiled egg -- sliced green pepper -- strips tomato wedges Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 12:0 Combine potatoes, celery, radishes, green pepper, green onion, eggs, seasonings and salad dressing; mix lightly. Press into 1 1/2 quart bowl lightly brushed with salad dressing. Chill several hours or overnight. Unmold; surround with lettuce. Garnish with egg slices, green pepper and tomato to form flowers. Makes 8 to 10 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bonnie's Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup salad oil 1 cup salad dressing 1 tablespoon mustard 2 tablespoons vinegar 2 tablespoons sugar 8 potatoes cooked -- peeled, and 1/2 cup onion-chopped 1/4 cup pickles-chopped 2 celery-chopped 3 eggs -- hard-cooked and -- chop 1 teaspoon celery seed salt -- to taste pepper -- to taste In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauce's ingredients amounts. Sherri Pileggi in Houston, TX >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charred New Potato And Fennel Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red potatoes -- washed 2 medium fennel bulbs -- trimmed, quartered -- lengthwise 1/2 cup light-tasting olive oil salt freshly ground pepper 1/3 cup pitted nicoise olives -- chopped 1/3 cup green onions -- chopped 6 tablespoons red wine vinegar -- (6 to 7) Preparation time: 25 minutes. Cooking time: 25 minutes. 1. Set broiler rack about 6 inches from heat. Turn on broiler. 2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil. Spread in single layer on broiler pan. Lightly season with salt and pepper. Broil until blistered and slightly blackened, turning once, about 5 minutes per side. Bake in 400-degree oven until just tender, about 15-20 minutes. Do not overcook potatoes. 3. When cool enough to handle, cut potatoes and fennel into 1/2-inch dice. Toss with all oil, 6 tablespoons vinegar and remaining ingredients. Season to taste. Add remaining tablespoon vinegar if needed. Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight. Let come to room temperature before serving. Adjust seasoning. 'This salad would be a great accompaniment to any grilled meat or poultry. Try to make it several hours or a day ahead so the flavors have a chance to deepen and meld together.' From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Classic Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hellmann's Real Mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon pepper 4 cups cooked -- cubed, peeled -- potatoes 1 cup sliced celery 1/2 Chopped onion 2 Hard-cooked eggs -- chopped In large bowl stir first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cold Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- large * boiling water 1/2 teaspoon salt 1 onion -- medium, minced 3 tablespoons vinegar 1/2 teaspoon mustard -- prepared 1 teaspoon sugar 2 teaspoons dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Country Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds potatoes 1 cup mayonnaise 1/2 cup green peppers -- chopped 1/2 cup green onions -- chopped 1/3 cup pimientos -- chopped 1/3 cup sour pickle relish 1/2 cup sugar 1/2 cup prepared mustard Peel and boil the potatoes. Cool and cut the potatoes. Add the other ingredients and mix thoroughly. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Potato Salad Ring Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/4 cup minced onions -- instant 2 teaspoons salt 1/2 teaspoon black pepper 2 en French Instant Mashed Potato granul 1 cup mayonnaise 1 tablespoon prepared mustard 2 cups thinly sliced celery 1/2 cup diced green bell pepper 1/4 cup pickle relish -- drained 1/4 cup chopped pimiento 4 eggs -- hard boiled Bring water, onion, salt, black pepper and celery to a boil.. Remove from heat and add instant potato, whipping briskly. chill. Blend in mayonnaise and mustard. Stir in remaining ingredients until evenly distributed. Pack in 1 1/2 quart greased ring mold or other mold. Chill, turn out on lettuce leaves. 8 to 10 servings. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dilled Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup mayonnaise -- reduced calorie 1/4 cup nonfat yogurt 1 garlic -- (clove) mashed or teaspoon garlic powder 2 tablespoons dill weed -- fresh and chopped 1 teaspoon dried 1/2 teaspoon salt free seasoning blend 1/2 teaspoon dried mustard 1 pound potatoes -- red cooked, cubed 1 cup peas -- frozen 2 green onions -- chopped In a large salad bowl, combine mayonnaise, yogurt and seasonings. Fold in potatoes, peas and onions. Cover and chill Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ed's Wife's Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds potatoes -- skin on 3 eggs 1 onion 1 small bell pepper mayonnaise salt and pepper Last cornbread my wife made was so bad the birds would not touch it and a passing skunk would not waste a shot on it. She does make a good potato salad. No written recipe so I'll wing it. Boil about 3 lb. of potatoes with the skins on. Boil 3 eggs with them, but not as long. Peel potatoes while just a little warm and cut into bite sized chunks. Chop an onion and a little bell pepper into it. Slice the eggs into it. Mayonnaise to coat everything well. Salt and pepper to taste. Not fancy, not exotic ingredients, but it has been my favorite for many years. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garden Potato Salad Recipe By : Serving Size : 16 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes -- quartered salt -- pepper 1/4 cup plus 2 tb olive oil 3 centiliters garlic -- minced 2 each corn 1 large tomato -- diced 1 large cucumber -- seeded and diced 1 green pepper -- roasted, seeded, -- diced 4 green onions -- sliced 1/3 cup white vinegar 2 tablespoons sugar 1 cup cilantro leaves Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool. With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions. Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor. Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gloria's Pesto Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1 cup Mayonnaise 2 tablespoons Prepared pesto ***SALAD*** 4 cups Peeled diced potatoes -- cook 1/2 cup Chopped celery 1/2 cup Sliced green onions 1/2 cup Diced red bell pepper 6 ounces Wisconsin Monterey Jack Cheese -- cubed 1 tablespoon Grated Wisconsin Parmesan Cheese In a small bowl, combine dressing ingredients; set aside. In a medium bowl, combine potatoes, celery, onion, pepper, and Monterey Jack cheese. Add dressing. Toss lightly. Sprinkle with Parmesan cheese. Chill. This recipe serves 6. Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe. The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean And New Potato Salad Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Clove garlic 1 teaspoon Tarragon vinegar 1/4 cup Hellman's low fat mayo (1g_fat/Tbs) 1 pound New potatoes -- (or other Potatoes) 1 pound Fresh green beans 1 Salt and pepper to taste Mince garlic very finely and blend into mayo along with vinegar. Set aside to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces. Place in steamer basket and steam until just tender (10-15 min). While the potatoes steam, trim ends off green beans and snap them in half. Rinse potatoes under cold water and place in strainer to cool while you steam the green beans just until crisp-tender (3-5 min). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chill this or just eat it at room temperature. I imagine some red, yellow or green bell pepper would also be good with this or maybe a little onion or celery. Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip Posted to MM-Recipes Digest V4 #053501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Red boiling potatoes 1/3 cup Plus 3 tablespoons olive oil 1 Garlic clove 1/4 cup Red-wine vinegar 1 tablespoon Fresh rosemary leaves or 1 teaspoon -- plus rosemary -- crumbled dried, -- sprigs for garnish 1 small Red onion -- halved lengthwise -- and sliced thin -- lengthwise 1 pound Green beans -- trimmed and cut -- into 1-inch pieces 12 Kalamata or Nicoise olives -- pitted and halved Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 3 tablespoons of the oil in the middle of a preheated 425 degree F oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running ad the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. in a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. Yield: 4 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman on Mar 1, 1997. Posted to MM-Recipes Digest V4 #053501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Chili Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Small red new potatoes 1 tablespoon Vegetable oil 1 st lemongrass -- trimmed, very -- finely minced 1 Serrano chilies -- minced (up to 2) 1/4 cup Low-fat plain yogurt 2 tablespoons Coconut milk Salt to taste 1/2 small Sweet onion -- finely diced 1/3 cup Minced fresh cilantro 1. Put potatoes in large saucepan with water to cover. Heat to a boil over high heat; cook until potatoes are just tender, 8 to 10 minutes. Drain well and set potatoes aside. Wipe out pan. 2. Heat oil in same saucepan over medium-high heat. Add lemongrass and serrano peppers. Cook, stirring until slightly softened, 1 minute. Remove from heat; transfer to large bowl. Add yogurt, coconut milk and salt. 3. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature. Nutrition information per serving: Calories.....140 Fat..............4 g Cholesterol....1 mg Sodium.....13 mg Carbohydrates...22 g Protein.........5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds med. red potatoes 2 jalapeno peppers -- minced 2 celery stalks -- thinly sliced 2 garlic cloves -- minced 1 tablespoon sugar 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh mint 3 tablespoons lemon juice 1 tablespoon anchovy paste 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper COOK potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill. YIELD 6 servings Recipe from Southern living magazine by Carrie Byrne Bartlette Posted to BBQ List by DBrophy627 on Feb 26, 1998 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kartoffelsalat Mit Biermarinade (Potato Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- medium 2 tablespoons unbleached flour 4 bacon -- slices 1/2 teaspoon mustard -- dry 1 tablespoon onion -- chopped 1 tablespoon sugar 1 celery -- stalk, chopped 1 cup beer -- any brand 1 teaspoon salt 1/2 teaspoon Tabasco sauce 2 tablespoons butter 2 tablespoons parsley -- chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Latke (Potato Pancakes) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes 1 onion -- large 4 eggs 4 teaspoons matzo meal -- (rounded) 1/2 teaspoon salt and black pepper -- coarse ground 1 tablespoon olive oil Finely grate ("rub") 6 potatoes and 1 large onion into a bowl. Thoroughly mix in eggs, matzo meal, salt, oil, and black pepper to taste. Cover bottom of frying pan with oil and heat up. Drop tablespoon of batter for each pancake. Drain on paper towels. Serve with sour cream (if a dairy meal) and applesauce. I have even used a little cream cheese on them. Makes 35-40 Potato Pancakes Posted to the BBQ-List by David Amos on 3 Dec 1998 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Liza's Twice Baked Potatoes Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large baking potatoes -- baked till tender 1 package cream cheese -- softened 8 oz. 1/2 cup sour cream 1 1/2 cups shredded cheddar cheese 1 bunch chopped green onions salt and pepper to taste -- paprika Slice potatoes in half when cool enough to handle. Scoop out centers and place shells on a cookie sheet. Place potato centers in a bowl and blend 1 cup of the cheddar cheese and remaining ingredients into potatoes, except for paprika. Beat till light and fluffy. Spoon back into potato shells. Sprinkle with remaining cheddar and lightly sprinkle with paprika. Bake at 350F for 20 minutes or till heated through and cheese is bubbly on top, or grill for about 15 minutes in a shallow baking pan. Posted to the BBQ List by LizaCooks on May 6, 1998. NOTES : I use a piping bag with a large size tip and make them look more Preparation Time: 1:20 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Minted Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups potatoes -- boiled & diced 4 scallions -- chopped 1/2 cup parsley -- chopped 1/2 cup olive oil 1/3 cup lemon juice 1 teaspoon mint salt & pepper griddle baked pitas Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed garlic for a Minted Cabbage Salad. Blend garlic with the rest of the dressing ingredients. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Generation Potato Salad Recipe By : Serving Size : 10 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red-skinned potatoes 1/2 cup thinly sliced green onions 3/4 teaspoon garlic salt -- divided 1/4 teaspoon fresh ground black pepper 1 cup plain low-fat yogurt 2 tablespoons buttermilk 1 cup crumbled blue cheese -- (4 oz) Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine. Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10. Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams. From Dairy Council Inc. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Fashioned Potato Salad Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip. -- salad dressing 1 teaspoon dry mustard 1/4 teaspoon pepper 4 cups cubed cooked potatoes 4 hard-boiled egg -- chopped 1 cup chopped celery 1/4 cup chopped onion Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation Time: 3:00 Mix salad dressing, mustard, pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 12 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Patio Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- boiled 1 cup finely chopped onion 3 tablespoons finely chopped parsley 2 tablespoons chopped pimiento 1/2 teaspoon paprika 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2/3 cup vinegar 1/3 cup water 1 1/2 teaspoons sugar 1 Egg -- slightly beaten 1/3 cup vegetable oil Peel potatoes; cut into 1/4" slices. Toss lightly in large skillet with onion, parsley, pimiento and seasonings. Combine vinegar, water and sugar in small saucepan; heat to boiling. Gradually add vinegar mixture to egg, beating constantly. Continue beating and gradually add oil. Pour dressing over potato mixture; toss lightly to coat evenly. Place over low heat 10 to 15 minutes or until potatoes are heated. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Philip's Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups boiled red potatoes 1 cup Miracle Whip salad dressing 4 hard boiled eggs -- chopped 1 large onion -- finely chopped 4 tablespoons sweet gherkins -- finely chopped 1/2 cup dill pickles -- finely chopped 1 tablespoon Dijon mustard 2 tablespoons prepared yellow mustard 1 tablespoon parsley -- minced 2 packages Equal sweetener 1 teaspoon ground celery seed salt and pepper Boil enough potatoes (preferably red potatoes) to make 4 cups. Refrigerate until cool. Cut potatoes into 1/2 inch cubes. Mix remaining ingredients. Add mixture to potatoes. Blend gently - try to not break up potato pieces. Taste and correct seasonings. Refrigerate until ready to serve. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Picante Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Cooked new potatoes Diced -- (4 c) 1 cup Can corn -- drained 1 small Red bell pepper -- diced 1/2 cup Green onions -- sliced 1/2 cup Picante sauce 2 tablespoons Vegetable oil 2 tablespoons Cider vinegar 1/2 teaspoon Ground cumin 1/4 teaspoon Salt 2 tablespoons Cilantro -- chopped, opt Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato mixture; chill. Sprinkle with cilantro,and serve with additional picante sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #086501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Picnic Potato Salad Recipe By : Serving Size : 24 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds potatoes 1 cup celery -- finely chopped 8 eggs -- hard-boiled 1 cup fresh parsley -- finely chopped 2 cups dill relish 1 1/2 pints mayonnaise 1 cup sweet relish 1/2 cup yellow mustard 2 cups salad olives -- chopped salt -- to taste 2 cups onions -- finely chopped Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pink Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each eggs hard-boiled -- chopped 2 pounds potatos -- peeled, cooked -- cubed 1/2 1 each beet lg. -- peeled, cooked, 1/2 -- cube, d 1 each cumcuber -- peeled & diced 1 tablespoon capers 2 tablespoons olive oil 3 tablespoons cider vinegar 3 each scallions -- chopped 4 tablespoons dillpickle relish 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup sour cream or plain yogurt 3/4 teaspoon dill -- dried Put beet cubes and potato cubes into large bowl. Add the sour cream/yogurt, salt, pepper, and capers. Mix gently then add the remeaining ingredients. Mix gently but well. Cover and refrigerate 8-12 hours. Origin: Tatiana Golubskaya, Rostov-CIS, circa 1994 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poblano And Potato Side Dish Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium red potatoes 2 poblano peppers 1 medium onion -- chopped 1 teaspoon epazote leaves -- crushed vegetable oil salt and pepper -- to taste mozzarella cheese -- shredded (optional) Roast and peel the poblanos. Cut them in 1/2" pieces. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve. Posted to the BBQ List by Garry Howard Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork-Tater Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- cooked, peeled, -- sliced thin 1/4 cup onion -- chopped 1/4 cup celery -- including tops and -- leaves, chopped 6 tablespoons fat drippings from pork roast -- or baked ham 2 tablespoons vinegar 1/2 teaspoon sugar salt and pepper -- to taste In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. NOTES : This is an old German recipe. The pork fat drippings give the potato salad a very bold, distinctive flavor of its own. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato And Red Pepper Salad Recipe By : Serving Size : 10 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 10 centiliters garlic -- unpeeled 1 tablespoon Olive oil 1 cup Whipping cream 2 tablespoons Dijon mustard 2 tablespoons Red wine vinegar 1/4 cup Fresh parmesan cheese -- grated Salt and pepper to taste ***SALAD*** 4 pounds Red mini potatoes -- halved 2 Red peppers -- cut into julienne -- strips 1 bunch Green onions -- thinly sliced 1/4 cup Fresh basil -- chopped 1. Place the unpeeled garlic in a small oven proof disha nd toss with oil. Bake at 350 degrees for 25-30 minutes or until garlic is soft. 2. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl. 3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper. 4. Toss together the salad ingredients with the dressing, season to taste with salt. Notes: to make this salad into a complete meal just add cooked chicken of beef. Recipe by: Dairy Farmers of Ontario pamphlet Posted to recipelu-digest Volume 01 Number 556 by RecipeLu on Jan 19, 1998 Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds red-skinned potatoes -- boiled and sliced 1 cup mayonnaise 1/2 cup pickle juice 2 hard-boiled eggs -- chopped 1 bunch scallions -- chopped 1 ja pimientos -- drained Mix all ingredients. Serve. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #3 Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 - -- (up to) 10 Peeled -- cooked,cooled and -- diced potatoes 4 - -- (up to) 5 Celery ribs -- chopped 4 - -- (up to) 5 Scallions -- chopped (green -- onions) 4 - -- (up to) 6 Radishes -- sliced 4 - -- (up to) 6 Egg whites -- (hard boil whole -- eggs-discard the -- yolks-chop the -- whites) ***DRESSING*** 3/4 cup Kraft fat free Miracle Whip 1 - -- (up to) 2 tablespoons Prepared mustard 1/4 - -- (up to) 1/2 cup Sweet pickle juice -- (poured from a jar -- of sweet pickles), -- add just enough to -- thin the dressing -- to the consistency -- of cake batter Date: Wed, 22 May 96 11:12:53 -0700 (PDT) From: ddevries@wimsey.com (David DeVries) Mix potatoes, celery, scallions, radishes and egg whites together in a large bowl. Mix together dressing ingredients. Add dressing to potato mixture and mix thoroughly. Sprinkle paprika over the top and refrigerate for a couple hours before serving. Serves 6-8. I hope some of you on this list are having "Potato Salad Weather" - for some reason, those of us in Vancouver, B.C. seem to be stuck in "Soup and Stew Weather". Joanne FATFREE DIGEST V96 #142 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #5 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Red potatoes -- peeled 3 Hard-boiled eggs -- chopped 1 cup Diced celery 1/4 cup Diced pimentos -- drained Salt to taste Ground pepper to taste 2 teaspoons Yellow mustard 1/4 cup Miracle Whip salad dressing Onion powder to taste Sweet paprika to taste From: Edward Collins-Hughes Date: Mon, 1 Jul 1996 13:37:05 -0400 I mentioned on this list several times that potato salad is one of weaknesses and there has been a great deal of suggestions for the salad....but I found in Wednesday's Washington Post and interesting article in the Food Section written by Marla Paul entitled "She Sure Can Make Potato Salad." She writes: There is one item my mother prepares spectacularly well, one item for which she is lengendary. I begin dreaming of it in the spring and beg for it every summer. It is potato salad. My mother's is to die for. Over the past four decades our family has experienced its share of upheaval (sic)but no mater what has happened in the prior year, my mother's brimming crockery bowl sits in its honorary spot on the buffet, it is constant and comnforting...(end of quote) Boil the potatoes until you can pierce them easily with a fork, then drain completely and cool, cut into eights.(Don't cool them in the water or they'll get mushy!") In a large bowl gently mix with eggs, celery, pimento.Season with salt, pepper, onion powder to taste. In a separate bowl, blend the mustard,Miracle Whip. Gently blend into the salad. Sprinkle with paprika, cover tightly, refirgerate until serving. EAT-L Digest 30 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #7 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Potatoes -- cooked in their -- skins, peeled and -- cooled 1 cup Mayonnaise 1 cup Yoghurt Vinegar 1 Dill pickle 1 large Onion 2 Tomatoes Salt & pepper Fresh herbs -- chives preferably From: Anja Wolle Date: Mon, 29 Jul 1996 15:26:54 +0100 Dice the potatoes, finely chop the onion and place in a sieve/colander - pour about 1 pint of boiling water over them to remove sharpness. Drain and cool. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce mix the mayonnaise and yoghurt. Add some vinegar (I used some from the pickles) so make a creamy, quite liquid sauce. If this is to sour for you, use milk instead, or if it is too mild use proper vinegar. Mix well, add herbs and season with salt and pepper. Pour sauce over potatoes, turn over gently, and leave to stand for a while before serving (it's even better the next day!) Delicious for barbecues! EAT-L Digest 28 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Monte Carlo Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon Garlic powder 3 pounds Potatoes 1/3 cup Green onions -- minced fine 4 Eggs -- hard boiled, sliced 1/2 teaspoon Onion salt 1 dash White pepper -- to taste 1 1/2 cups Mayonnaise Cook the potatoes with the skins on and after cooling, peel and dice. Mix all the ingredients well and allow to set for at least two hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Suggestion Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See instructions From: aiko@mil.emc.com (Aiko Pinkoski) Date: Tue, 23 Jul 1996 11:01:26 -0400 This is not really a recipe, since I didn't even measure, but it came out very good, and several SAD eaters liked it so here is a tested "suggestion" for potato salad: The veggies were simple: chopped onion, diced red and green pepper, diced dill pickles, barely cooked corn, and diced boiled red potatoes. I splashed some raspberry thyme vinegar on the potatoes while still warm. Then added fresh lavender (snip leaves and also some flower buds, very decorative on top).. this is really different! snipped fresh mint then made a dressing out of: more raspberry thyme vinegar, grainy mustard, a little fatfree sour cream, and fresh ground black pepper. Tossed everything together. fatfree digest V96 #203 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad W/Chive Blossom Mayonnaise Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Small red potatoes 1/3 cup Rice vinegar 1/4 teaspoon Dry mustard 1/4 teaspoon Sugar 1/4 cup Chopped onion ***CHIVE BLOSSOM MAYO*** 1 cup Mayonnaise 2 centiliters garic -- crushed 3 tablespoons Chive blossoms florets and leaves -- chopped 1 teaspoon Lemon rind 1 tablespoon Chopped parsley 1 tablespoon Chopped bell pepper Salt and pepper From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Boil whole potatoes until tender. Let cool, then peel and slice. Heat vinegar with mustard and sugar and pour over potatoes. Mix in onion. Toss well and cool. Combine remaining ingredients and pour over potatoes; mix well. Season to taste with salt and pepper. Garnish with whole chive blossoms and serve. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Beer Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- medium 4 bacon -- slices 1 tablespoon onion -- chopped 1 celery -- stalk, chopped 1 teaspoon salt 2 tablespoons butter 2 tablespoons unbleached flour 1/2 teaspoon mustard -- dry 1 tablespoon sugar 1 cup beer -- any brand 1/2 teaspoon tabasco sauce 2 tablespoons parsley -- chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Buttermilk Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds New potatoes -- (7) 1/2 cup Radishes -- sliced 2 Green onions -- chopped 1 Sweet yellow pepper -- diced ***DRESSING*** 1/2 cup Buttermilk 1/4 cup Fresh dill -- chopped 1 tablespoon Vinegar 1 tablespoon Vegetable oil 1/2 teaspoon Dijon mustard 1/4 teaspoon Salt 1/4 teaspoon Pepper Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper. Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper. Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate, Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Dill Vinaigrette Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium Unpeeled round red potatoes -- about 1-1/2# 1/2 cup Thinly sliced purple onion -- separated into -- rings 1/2 cup Chopped celery 1/3 cup White wine vinegar 2 tablespoons Minced fresh dillweed 1 1/2 tablespoons Olive oil 1 tablespoon Water 1/4 teaspoon Salt 2 centiliters garlic -- minced Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool. Cut potatoes into 1/4-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a wire whisk until blended. Add to potato mixture, tossing gently to coat. Cover and chill. Yield: 8 srvings (about 92 cal per 3/4-cup serving). Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:54:29 +0100 From: Kaye Sykes Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Smoked Turkey And Artichoke Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon gold potatoes or small red ne -- potatoes scrubbed 2 medium Cloves garlic peeled and coarsely c 5 tablespoons Fresh lemon juice 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Ground cumin 1/4 teaspoon Cayenne pepper 1/4 teaspoon Paprika 2/3 cup Olive oil 1/3 cup Finely chopped parsley 1/4 cup Finely chopped cilantro 2 cups Diced smokey turkey or chicken 2 ja artichoke hearts drained and quarte -- (14oz) 1 ja green olives pimento-stuffed draine -- (2oz) chopped 1 large Rib celery -- diced 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad, Central European Style Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Red potatoes 1/3 cup Finely chopped onion 2 tablespoons Diced dill pickle 1 teaspoon Caraway seeds 1 teaspoon Paprika -- hot Hungarian -- preferred 1 1/2 tablespoons Spicy brown mustard 1 1/2 tablespoons Dijon-style mustard 1 tablespoon Lemon juice 1/2 tablespoon Vinegar -- sherry vinegar -- preferred 1/3 cup Vegetable oil 1/2 teaspoon Salt or more to taste 1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes. 2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired. 3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature. 4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe). Recipe from William Rice, Chicago Tribune 4/3/94. Posted to MC-Recipe Digest V1 #644 by Nancy Berry on Jun 11, 1997 Posted to MM-Recipes Digest V4 #090001 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato-Pear Salad Recipe By : Serving Size : 16 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Potatoes -- medium Water 3/4 cup Salad oil 1/3 cup Vinegar -- cider/wine 1 3/4 teaspoons Salt 3/4 teaspoon Pepper 6 Pears -- medium 1 Romaine lettuce head -- large 1. In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. 2. meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper. 3. When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into 1/8"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated. 4. Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm. Or cover and refrigerate to serve chilled later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip Posted to MM-Recipes Digest V4 #090501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potluck Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup French dressing 5 medium Potatoes -- (cooked in skins) 1 cup Celery -- diced 1 medium Onion -- chopped 4 Eggs -- hard boiled 1 1/2 teaspoons Salt 1/2 cup Mayonnaise Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg Posted to MM-Recipes Digest V4 #090501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Presto Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds About 5 lg potatoes -- peeled .and cut into medium sized .cube 2 cups Mayonnaise 2 Hard boiled eggs -- chopped 1/2 cup Diced onion 1 cup Chopped celery 3 teaspoons Mustard 2 teaspoons Salt 1 teaspoon Pepper 1/2 teaspoon White vinegar 1 tablespoon Sweet relish 1 teaspoon Paprika for sprinkling Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium White potatos 1 package Taco Spices & seasoning -- (1.23 oz) 1 can Whole kernal corn -- (drained) 2/3 cup Sliced celery 2/3 cup Shredded carrott 2/3 cup Chopped red or green bell pepper 2 cans sliced ripe olives -- drained (2 1/2 oz -- each) 1/2 cup Chopped red onion 2 Tomatoes -- wedged, halved 1/2 cup Mayonaise 1/2 cup Sour cream 1/2 cup Salsa In large sauce pan cook potatoes in boiling water to cover until tender. Drain. Cool slightly, cut into cubes. In small bowl combine mayo, sour cream, salsa, and spices. Add to warm potatoes and toss gently to coat. Cover; refridgerate for at least 1 hour. Gently fold in remaining ingredients. Fridge until thoughtly chilled. You can play with the recipe if you want. I leave out the olives (yuk) but add shredded cheese. I also use cherry tomatoes instead of slices. This has always been a big hit at picnics! >From the Great American Favorite Brand Name Cookbook published 1993 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Helen Edwards on Jul 15, 1997 Posted to MM-Recipes Digest V4 #098501 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smashed Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds new potatoes -- chopped 1/2 cup minced onions 3 hard-boiled eggs -- chopped 1 teaspoon minced garlic 1 tablespoon light brown sugar 1/2 cup mayonnaise -- up to 3/4 1/4 cup yellow mustard 1 dash Worcestershire sauce 1 dash Tabasco sauce 1 lemon -- juiced salt and pepper Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket. Yield: 4 servings Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. NOTES : Copyright, 1997, TV FOOD NETWORK, G.P. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Mashed Potatoes Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small Idaho potatoes -- peeled 6 cups chicken broth 4 tablespoons butter 1 1/2 teaspoons salt 1/2 cup cream or half-and-half -- heated black pepper -- to taste white pepper -- to taste To Smoke Potatoes: The day before smoking (two days before serving) wash and air dry the potatoes. If you wash them immediately before smoking, the skin pours will be closed and the smoke will not penetrate. Next day, smoke the potatoes for 2 1/2 to 3 hours at 225F using hickory if possible. Mesquite should be avoided. After smoking, while potatoes are still hot, wrap them tightly in plastic wrap and refrigerate overnight. The potatoes also may be frozen, peel on, for later use. On serving day, peel the outer layer of skin from each potato. Peel only the outer skin, not down to the white because a thin layer of brown smoke discoloration should be left on the potato. The smoked potatoes may be used for soups, chowders and stews. Mashed Potatoes: Halve the peeled potatoes lengthwise and cut into 1/2 inch slices. Place potatoes and 4 cups chicken stock in a large covered saucepan over medium-high heat. As soon as broth comes to a boil, lower heat and simmer gently until potatoes are tender, about 10 to 15 minutes. Add additional broth if necessary. Drain potatoes and transfer to a large bowl. Mash the potatoes with butter, leaving some lumps for texture. Stir in cream and season with salt and peppers to taste. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Salmon Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds med. sized red potatoes 1/2 cup sour cream 1/4 cup minced purple onions 2 tablespoons chopped fresh dill 2 ounces smoked salmon -- cut into thin -- slices 3 tablespoons fresh lemon juice 3 tablespoons capers -- drained 1/2 teaspoon freshly ground pepper 1/2 teaspoon grated lemon rind Cook potatoes in Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes. Combine sour cream and next 7 ingredients in a larger bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill. Yield: 6 to 8 servings Posted to BBQ List by DBrophy627 on Feb 26, 1998 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smokey Sweet Potatoes Au Gratin Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium sweet potatoes -- peeled and sliced t 1 chipotle -- (canned or -- reconstituted) 4 cups heavy cream salt and pepper Put the chipotles and cream in a blender and puree. In a 10 x 10 baking dish, layer 1/3 of the potatoes, pour 1/3 of the cream over, salt and pepper to taste. Repeat for the next two layers. Bake at uncovered 350F for 1 hour until the liquid is absorbed. Posted to BBQ List by Kit Anderson on Nov 25, 1997 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Snowy Mashed Potatoes Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 russet potatoes -- peeled and quarter 8 ounces cream cheese -- softened 1 cup sour cream 1/2 cup scallion -- minced 1/2 cup celery -- minced 1/4 cup green pepper -- minced 1 tablespoon parsley -- minced 1/4 cup butter -- melted 1/4 teaspoon garlic powder 1 teaspoon salt ground pepper 1/2 teaspoon paprika 2 tablespoons butter Cook potatoes in boiling salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer,cream together cheese, sour cream. Add hot potatoes one at a time to cream mixture and continue beating at high speed until light and fluffy.On low speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into a 2 1/2 to 3 quart baking dish. Sprinkle with paprika and dot with 2 tablespoons butter. Bake in a preheated 375 degree oven for 25 minutes or until heated through and to top is golden brown. Posted to the BBQ-List by Vince Vielhaber on 26 Dec 1998 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spanish Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes 4 tablespoons olive oil 1 tablespoon wine vinegar 2 garlic cloves -- crushed 1 small red pepper 1 tablespoon chives -- chopped Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up. Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chives. Serve while still warm. **Mark's note: This potato salad is a refreshing change from other potato salads. I found it was actually very good even after it had gone cold, though I did always serve it at room temperature rather than chilled. Mary Norwak, "Salads" >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Potato Mold Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds sweet potatoes -- boiled until soft, -- peeled and mashed 2 tablespoons butter -- melted 1 teaspoon orange peel -- grated 3/4 cup applesauce 1 teaspoon salt 1 cup low-fat milk 3 eggs -- separated 1/2 cup brown sugar -- divided 1 1/2 cups pecans -- halves or chopped Preheat oven to 350F. Butter bottom and sides of 10 cup cake pan, ring mold, or oven proof baking dish. Set aside. In a large bowl, mix mashed potatoes, butter, orange peel, applesauce, salt and milk with a spoon until blended. Mix in eggs yolks and 1/4 cup brown sugar. Beat egg whites until stiff peaks form. Gently fold into sweet potato mixture. Place pecan halves or pieces in bottom of baking dish with tops of halves facing the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon sweet potato mixture into dish. Bake until firm, about 30 to 40 minutes. Remove from oven and let stand for 5 minutes before unmolding. To unmold, place serving platter over the top of dish, invert and shake gently to loosen. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- baked 1/2 cup green peas -- cold cooked 1/2 cup pineapple -- crushed unsweetened 3 tablespoons parsley -- chopped fresh 1/3 cup favorite dressing 8 lettuce leaves -- (optional) Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tad's Barbecue Potatoes Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds potatoes 4 large yellow onions 1/4 cup bacon drippings 20 ounces ketchup 1/2 cup Texas Pete hot sauce 1/3 cup sugar salt and pepper -- to taste Peel potatoes and onions and cut into large chunks. Place in large pot and cover with water. Add remaining ingredients, stir to blend, and bring to a boil. Reduce heat and simmer until potatoes are soft. Let potatoes simmer over very low heat until ready to serve, stirring occasionally. NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Mashed Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red-skinned potatoes -- scrubbed and -- quarter salt 1 cup plain yogurt 1 cup mayonnaise 3 tablespoons minced fresh dill 2 tablespoons red wine vinegar 1 teaspoon fresh black pepper 1/3 cup finely diced red onions Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared to this point a day ahead. Cover and refrigerate, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving. From Michael McLaughlin's book 'Cooking for the Weekend'. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kraft Sandwich Spread 4 cups cubed cooked potatoes 1 cup celery sliced 2 Hard cooked eggs -- chopped 1/4 cup green onions slices Combine ingredients; mix lightly. Chill. 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ************* ERROR 5003 ************** Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tarragon Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup miracle whip. -- salad dressing 1/2 cup breakstone's sour cream 2 teaspoons chopped fresh tarragon leave 1/4 teaspoon salt 1/8 teaspoon pepper 4 cups cubed cooked new potatoes 1/2 cup sliced green onions Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation Time: 3:00 Mix salad dressing, sour cream and seasonings in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Terry's Sister's Boiled And Spiced Potatoes Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds potatoes 4 or 5 onions 1 1/2 cups ketchup 1 can chipotles in adobo sauce -- run throu (or use 1/3 cup Texas Pete hot sauc 1/3 cup sugar 1/4 cup bacon drippings 1 tablespoon salt and pepper This can be started as early as an hour or so after you get the shoulder on the cooker or at least an hour+ before serving time. (I think I liked them even better as leftovers the next day) Peel the potatoes, then cut them and the onions into large chunks. Cover with water in a large pot and add everything else. Bring to a boil then reduce the heat and cook until the potatoes are soft. Leave them on a warm burner till dinner time. Add water if necessary to keep them covered. Posted to the BBQ List on July 01, 1998 by Terry Light Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Twenty Minute Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds quartered medium red potatoes 1/4 cup sliced green onions 1 small red or green bell pepper -- sl 1/2 cup miracle whip. -- salad dressing 1 tablespoon coarse ground mustard Recipe by: Kraft ad, 92/04 Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC Mailing List by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whipped Chipotle Sweet Potatoes Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large sweet potatoes -- scrubbed 2 ca chipotle chilies in adobo sauce minced and mashed to a paste 3 tablespoons unsalted butter -- cut and softened Preheat oven to 450F. and line a baking sheet with foil. Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding. Reduce oven temperature to 350F. Bake potatoes in middle of oven until hot, 20 to 25 minutes. Preparation Time: 0:00 The British Barbecue pit - - - - - - - - - - - - - - - - - -