Recipe is for a large amount - sorry I only know how to make a BIG bowl full!
Potatoes enough to fill a large cooking pot (about 8 pounds) boiled, peeled, cut into medium-small chunks
1 dozen eggs, boiled, peeled, and chopped
1 small jar pickle relish, either sweet or dill
1/2 of a large jar of mayonnaise
Prepared mustard to taste, usually about 4 tablespoons
Salt, pepper, garlic powder to taste
Optional(the tweaked part): chopped onion, chopped celery
Mix all ingredients thoroughly, which may mean buying a special sized container for the mixing. Mother Yale used a special dishpan that she saved for mixing her potato salads and her meat loaves. Refrigerate until ready to eat.
Sunday, March 20, 2011
Saturday, March 5, 2011
Tex-ized Bubble and Squeak
Well, bubble and squeak is a traditional English dish, originally made from leftover cabbage and potatoes or other veggies from the Sunday pot roast. In more recent decades it has undergone many changes, and at my house I dispense with the pot roast completely!!
Start with fresh potatoes and cabbage or Brussels sprouts, onion and carrots if you like.
Clean and cut all veggies into medium chunks and steam. I steam cabbage in a steamer on the stove while steaming the rest in a bowl in the microwave.
Add a glug of canola or olive oil to a skillet and preheat. Then add the veggies and let them cook over medium heat, checking them occasionally to watch for browning. When they are brown on the bottom, turn them over (in sections) and allow to cook some more to brown the other side. You can kind of mash them together as they cook and soften, to make them blend some. (I find adding water in very small amounts to the skillet at least once, maybe twice, and covering them helps the veggies cook - but be careful not to use too much and spoil the browning process.)
I like to add mushrooms (my favorite meat substitute) while cooking, and sometimes I make a mushroom sauce to serve over this dish. Yum yum!!
If you are not a complete veggie person, most any type of sausage cooked and served along side is really terrific.
Start with fresh potatoes and cabbage or Brussels sprouts, onion and carrots if you like.
Clean and cut all veggies into medium chunks and steam. I steam cabbage in a steamer on the stove while steaming the rest in a bowl in the microwave.
Add a glug of canola or olive oil to a skillet and preheat. Then add the veggies and let them cook over medium heat, checking them occasionally to watch for browning. When they are brown on the bottom, turn them over (in sections) and allow to cook some more to brown the other side. You can kind of mash them together as they cook and soften, to make them blend some. (I find adding water in very small amounts to the skillet at least once, maybe twice, and covering them helps the veggies cook - but be careful not to use too much and spoil the browning process.)
I like to add mushrooms (my favorite meat substitute) while cooking, and sometimes I make a mushroom sauce to serve over this dish. Yum yum!!
If you are not a complete veggie person, most any type of sausage cooked and served along side is really terrific.
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