Subj : T.O.H. Daily Recipe - 450
To   : Carol Shenkenberger
From : Dave Drum
Date : Sat May 18 2024 06:05:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS>   Re: T.O.H. Daily Recipe - 450

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >
 >       Title: Southern Potato Salad
 >  Categories: Potatoes, Vegetables, Sauces
 >       Yield: 8 servings

 >   Gene Pitts, Wilsonville, Alabama
 >
 >   Makes: 8 servings
 >
 >   RECIPE FROM: https://www.tasteofhome.com
 >
 >   Uncle Dirty Dave's Archives
 >
 > MMMMM

 CS> I always get a slight giggle from this one.  No one in any part of the
 CS> South that I have lived in, makes potato salad like that.

I've had very similar around Memphis, TN when I was in the Navy. It's 
very much like what I've been served elsewhere/when as Amish potato 
salad.

 CS> I happen to be making it right now.

 CS> 3 Yukon potatoes, scrubbed but not peeled
 CS> Set to boil.  They were halved long wise the cut to wedges which were
 CS> then crosscut to tringles.

 CS> Later, I will cut 1/2 an onion (may add more) to make a nice dice.
 CS> Then add lots of grainy brown mustard and mayo plus salt and black
 CS> pepper.  Served still warm, it's for dinner tonight.  May add some
 CS> diced celery to it as for a rare time, I have it.

 CS> It's being served with a stir fry of bok choy, mushrooms, garlic and
 CS> diced kielbasa.

This is one I've made a couple times. It's from one of my Grandmother's
church lady cookbooks.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Martha's Guild Potato Salad
 Categories: Potatoes, Pork, Vegetbles
      Yield: 6 servings

      2 lb Red potatoes
    1/2 c  Bacon; cooked crisp then
           - crumbled
    1/2 c  White onion; fine chopped
  1 1/2 tb A-P flour
      4 ts White sugar
      1 ts Salt
    1/4 ts Black pepper
    1/4 c  Cider vinegar
    1/4 c  Water

MMMMM-------------------------RESERVE--------------------------------
    1/4 c  fine chopped onion
      2 tb Fresh parsley
      1 ts Velery seed

  Boil unpeeled potatoes until tender. Do not overcook.
  When cool enough to handle, peel and slice. Set aside.

  Fry bacon until crisp. Remove bacon from pan and drain
  on paper towels. Crumble when cool.

  In same fry pan, in bacon grease, saute onions. (You
  need approx. 1/2 cup bacon grease. Remove extra or add
  oil to make the 1/2 cup, if needed.) Have flour, sugar,
  salt, pepper, water and vinegar measured and ready while
  onions are sauteing. When onions are soft, slowly add
  flour and stir. Mixture will thicken slightly. Add
  sugar, salt, pepper, water and vinegar. Stir for another
  minute or two to thicken again. Pour mixture over sliced
  potatoes and stir gently. Add the set aside ingredients
  and fold gently. Serve warm.

  From: Thea Pappalardo

  Makes: 6 servings

  RECIPE FROM: St. Martha's Guild Picnic Cookbook

  Uncle Dirty Dave's Kitchen

MMMMM

.... Meatloaf: It's meat shaped like bread.
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