Geraldine Blazina's potato salad

1.  Peel, quarter and boil russet Potatoes til fork tender and then some. 

2.  Hard boil at least 12 eggs and peel. finely grate some onions. 

3.  Marzetti Slaw Dressing and a bit of Marzetti Southern style Slaw dressing. 

4.  When the potatoes have drained and cooled a bit, using your hands "smoosh" (as her daughter, Janet Fish, told me) together the potatoes and eggs. 

5.  Add the finely grated onions and then the slaw dressings and "smoosh" some more. That many eggs give the potato salad it's lovely yellow coloring. 

6.  Place in a covered dish and chill. 

7.  Add sliced eggs and paprika if desired to the top for presentation.

From Jan's texts:

Yes onions... and lots of eggs... she used big potatoes like baking potatoes so they may have been russets.. I would guess at least a dozen in a big bowl. The eggs gave it the yellow color.

I asked about when to "smoosh", before or after the dressing was added: Both... breaking things up first without... once you add it..it is slippery...then it is more for mixing and smashing it together I knew there were onions in this salad but I never saw them. 

I knew Jan didn't care for her mom's potato salad because of all the onions. When I was asking my bestie Pam Barlow about the onions she said her mom would grate onions into the potato salad. Not sure Jerry did this but I did because I wanted the onions 'hidden' from eye sight.

Rainbow Gelatin Cubes (Gladys Mae)

 Here is Gunner's recipe, as found in her recipe book.  Scroll past it for added information not included in her recipe.

Vary the colors to match the occasion...pink or blue for showers, school colors for graduation, etc.

four 3 oz packages assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5 3/4 cups boiling water divided

14 oz can sweetened condensed milk

1/4 cup cold water

1. In a bow, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9" dish coated with non stick cooking spray; refrigerate until almost set, but not firm, about 20 minutes

2. In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over col water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.

3. Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pour in next layer on top. Refrigerate for at least 1 hour after completely last layer before cutting into 1" squares.

4. Best to start this early in the day needed or the day before.

From Susan Hatch: I always wanted my mom to make these cubes for me. They do take longer than most be are so very pretty

Here is a similar recipe I found online from House of Nash Eats. It has more explanations and uses all 6 colors of the rainbow.   https://houseofnasheats.com/layered-rainbow-jello/

Layered Rainbow Jello

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties.  This finger jello a total crowd-pleaser and it's fun and easy to make.

Prep Time15minutes mins

Additional Time4hours hrs

Total Time4hours hrs 15minutes mins

Course: Uncategorized

Cuisine: American

 

Servings: 32 servings

 

Author: Amy Nash

Ingredients

• 6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) 3 ounce packages
• 5 packages unflavored gelatin
• 1 1/2 (14-ounce) cans sweetened condensed milk
• 8 1/2 cups water

Instructions

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes. 
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.  
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

Notes

If you find the white layer is setting up on the counter in between waiting for layers to cool, set it into a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 1/2 batches total of the white layer to finish the jello.

Chinese Chicken Ramen Salad

 I'm always looking for the best recipe for Chinese Chicken Ramen Salad.  

https://zonacooks.com/chinese-chicken-ramen-salad/

Ingredients

For the Salad:

• 1/2 pound cooked cubed boneless skinless chicken (or shredded)
• 3 ounce package ramen noodles (uncooked and discard seasoning packet)
• 1/3 cup sliced almonds
• 8 ounces coleslaw mix with red cabbage
• 2 green onions
• 1 Tablespoon sesame seeds

For the Dressing:

• 1/4 cup canola oil
• 1/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 teaspoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt

Hands Free Mode:

Prevent screen from sleeping

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Instructions

1. Slice the green onions.
2. Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
3. Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Preheat the oven to 400 degrees F.
5. Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
6. Bake in the preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes total.
7. Set aside to cool.
8. In a mixing bowl, whisk together all of the dressing ingredients until well blended.
9. To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
10. Drizzle dressing over tops and toss to evenly coat.
11. Serve immediately for the best results.

Notes

• Add a sprinkle of cayenne for some spicy heat.

grandma Holman and gunner's cucumbers

 THINLY slice cucumbers (peeled if skins are thicker)

add to a bowl with water and sugar (for me the more sugar the better)  Allow the cukes to sit in this mixture for at least an hour so that the water allows the 'pores' to open.

Then add Apple Cider Vinegar and allow to sit for another hours to so.  Taste test and if need be add more sugar.

FOR A MORE MEASURED RECIPE USE PAM BARLOWS.  She adds more things and freezers her and they taste exactly the same and are delicious.

7 cups  thinly sliced cucumbers, not peeled 1 cup  sliced onions 1 cup  sliced green peppers 2 cups  sugar 1 cup  cider vinegar (apple Cider)_ 1 teaspoon  salt 1 teaspoon  celery seeds 1 Mix together the cukes, peppers, and onions 2 Mix the other ingredients. 3 Pour over the veggies. Stir. Set 24 hours in frig 4 These can be frozen.

Cowboy Chopped Salad by Ree Drummond

 

1. https://www.foodnetwork.com/recipes/ree-drummond/cowboy-chopped-salad-3111102

Bacon and Tortilla Strips:

12 slices bacon, chopped

Vegetable oil, for frying

4 corn tortillas, cut into strips

BBQ Ranch Dressing:

1 cup mayonnaise

1/2 cup sour cream 

1/4 cup barbecue sauce 

1/4 cup chopped fresh flat-leaf parsley 

2 tablespoons chopped chives 

1 clove garlic, finely chopped 

Buttermilk, as needed to adjust the consistency 

Hot sauce, as needed 

Kosher salt

Salad:

1 head iceberg lettuce, cut into chunks and sliced

1 pint grape tomatoes, halved 

1 bunch scallions, sliced 

1 pound Cheddar, grated 

Pico de gallo, store-bought or homemade, recipe follows, for topping

Pico de Gallo:

12 Roma tomatoes (slightly underripe is fine)

3 yellow or red onions 

2 cups fresh cilantro leaves 

1 to 2 jalapenos, plus more if needed

1 lime 

Salt 

1. 
   
2. For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
3. For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
4. For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.

Pico de Gallo:

1. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
2. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings