Cook the unpeeled potatoes in boiling salted water for
Steam or boil the potatoes until tender-about 15-20
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
Place potatoes in a large saucepan and
In saucepan, boil potatoes until tender.
Cool, peel and dice. Place in a large mixing bowl and add remaining ingredients except eggs.
Mix well.
Dice 4 eggs and stir in mixture.
Slice remaining eggs and use to garnish top of dish.
Sprinkle dash of paprika on top.
Serves 10.
ith slotted spoon.
Add potatoes to other Dutch oven.
Chop red potatoes into bit sized pieces, place
Cook, drain, cube and chill potatoes.
When potatoes are cold, mix in remaining ingredients.
Put salad in refrigerator for a few hours for flavors to mix.
Enjoy and eat with your favorite main dish that you might normally eat a loaded potato with or as a great summer side dish. (But I make it year round!).
Boil potatoes and drain, set aside to
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender.
Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl.
Add potatoes, celery, onion and eggs and toss gently.
Serve chilled or at room temperature.
Pour vinegar over eggs; add mustard.
When thoroughly mixed, add to potatoes and salt.
Beat all together and add onion.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Cube bacon and brown in skillet.
Do not drain.
Add flour and sugar; stir.
Add water and vinegar and cook until thick.
Pour over potatoes.
You will have to judge how much sauce needed for quantity of potatoes.
Recipe makes one cup.
Leave smal potatoes whole, cut large potatoes into quarters.
In a
Place the potatoes in a large pot and
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes.
Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole.
Pour White Sauce over and bake, uncovered, in moderate oven at 350\u00b0 for 45 minutes or until potatoes are tender.
Serves 4.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Put potatoes in a large saucepan; add
Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
Add chicken breasts, cook until no longer pink, remove, let cool then shred.
Skim top of broth to get any foam off top.
Bring to a boil again, add noodles, bring to a med boil again then add veggies.
Cook 15-20 minutes or until noodles are tender.
Turn heat off add chicken breast and parsley, cover.
Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.