GERMAN POTATO SALAD
Course: Dinner, Side Dish
Cuisine: German
Keyword: german, potato, potato salad
6 medium-size about 2 lbs. potatoes 12 slices bacon 3 medium-sized onions 1 cup vinegar 2 tablespoons vinegar 1½ tablespoons sugar 1½ tablespoons salt ¾ teaspoon monosodium glutamate 3 teaspoon pepper Wash and put into halves 6 medium-size (about 2 lbs.) potatoes
Cook about 20 minutes or until potatoes are tender when pierced by a fork
Drain potatoes.
Dry potatoes by shacking pan over low heat.
Peel and cut into ¼ in. slices.
Meanwhile, dice and pan broil reserving bacon drippings 12 slices bacon, set aside.
Clean and chop 3 medium-sized (about 1½ cups chopped) onion
Put 6 tablespoons of the bacon drippings into a saucepan,
Add the onion and cook until it is transparent, occasionally moving and turning with a spoon.
Stir in 1 cup plus 2 tablespoons vinegar
1½ tablespoons sugar
1 1/2 tablespoons salt
¾ teaspoon monosodium glutamate
3 teaspoon pepper
Heat mixture to boiling.
Add the diced bacon to the onion-vinegar mixture.
Pour over the hot potato slices and toss lightly to cover evenly.
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Potato Salad
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Keyword: potato, potato salad
1 teaspoonful Worcester Salt 6 potatoes 2 medium-sized onions 1 egg Well beaten ½ tablespoon flour ½ tablespoon butter ¼ cup weak vinegar 1 teaspoonful sugar Pinch cayenne pepper ⅛ teaspoonful mustard Pare and boil potatoes adding Worcester Salt to the water.
When done slice the potatoes and mix with sliced onions.
For dressing mix other ingredients well, season with Worcester Salt, let come to a boil and when cool mix with salad.
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German Potato Salad
Course: Side Dish
Cuisine: German
Keyword: bacon, potato, potato salad, salad
Author: unknown
3 cups cooked potatoes sliced Sauce 4 slices bacon chopped 1 onion diced ¼ cup vinegar 2 tbsp water 3 tbsp sugar 1 tsp salt ½ tsp pepper 1 tbsp parsley minced Printer friendly copies:
I made this recipe earlier this week using left over mashed potatoes from Thanksgiving. Being the bad blogger I am I didn’t take *any* photos of the process or product. The bread didn’t long enough for me to get any photos.
My biggest change was that I made loaves instead of buns/ rolls. I made the dough a little wetter then I could have (I believe I used about 5 cups of flour: my usual mixture of the King Arthur Bread and King Arthur Whole Wheat Flours).
Potato Yeast Buns
Prep Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
Course: Side Dish
Cuisine: Czechoslovak
Author: Mrs. A.N. Dodson, Brainerd, MN "Favorite Recipes of the Nebraska Czech's"
2 cakes yeast ( 4 1/2 tsp of active dry) 1/2 cup water warm 2 cups milk warm 1 cup mashed potatoes 2 tbsp sugar 2 tsp salt 1/2 cup sugar 1/2 cup butter (softened) 2 eggs 4-6 cups flour Dissolve yeast in 1/2 cup warm water.
Add milk, potatoes, sugar, and salt.
Mix well and let rise & bubble (about 20 minutes)
Add sugar, butter and eggs.
Add enough flour to make a soft dough that can be handled.
Cover and let rise until doubled (1-2 hours depending on room temperature).
Make into buns.
Let rise again.
Bake at 350º F until brown.
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Swedish-style Potato Sausage
Course: Main Course
Cuisine: Swedish
2 1/2 lbs pork ground shoulder of 2 1/2 lbs beef ground round of 6 potatos ground 1 cup beef broth 2 onions ground 1 tsp black pepper ground 1 tbsp salt 1 tsp allspice 1 tsp nutmeg 5 yards pork casing approx Mix all the ingredients except the casing in a large bowl. The easiest way is to use the hands
Stuff the casing with the mixture, using a sausage stuffing attachment. Let the sausages set in the refrigerator overnight.
Next day over the sausages with cold water, bring to a boil and simmer gently one hour. Or place the sausages in a large roasting pan and roast them in a preheated 350 degree oven for one hour. The sausage is good hot or cold.
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random stuffs mostly vintage and found
