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POTATO SALAD
Tired of the same old potato salad recipes? Well try this recipe and have everyone wondering where you learned to make this special recipe and have them begging for more and more!
5 lb. bag of white potatoes
1 Dozen eggs
1 medium can of pitted black olives
1 large jar of Best Food ( Hellman's ) Mayonaise
1 Small jar of sweet relish
3 Tbl spoons of Yellow Mustard
Dash of salt
Dash of pepper to taste
Dash of Paprika
Peel all of the potatoes and boil not to over cook, drain dry and cool in a strainer.
Hard boil all of the eggs peel, cool, dry
In a seperate med to large bowl peel, dry and add all of the eggs
add 1/2 of the jar of Mayonaise
add 3 table spoons of yellow mustard
slice and add all the olives
add 4 table spoons of sweet relish
add salt and pepper to taste
In a large bowl add potatoes and cut up to small bite size pieces, add egg mixture and mix by hand.
"add additional mayonaise if needed not to make the salad too moist but not dry either mix evenly"
sprinkle top with paprika cover and refrigerate for at least 6 hours before serving. ( salad needs to marinate in fridge )
"You can make this salad a day before needed and really taste the flavors."
Serve and enjoy!
This salad will have your family and guest asking for more each time you mention a cook out or BBQ meal and make you the talk of the mealtime everytime!
Happy eating!
This free Potato Salad recipe brought to you courtesy of:
Ben The Owner of www.American-Shopping-Mall.com
BBQ RIBS
8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup brown mustard
1/2 cup red wine vinegar
1/3 cup brown sugar
2 tablespoons tomato paste
1 teaspoon cayenne pepper
3 tablespoons butter, melted
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 tablespoon granulated onion
1 tablespoon granulated garlic
Salt and pepper, to taste
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.
In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup ketchup
1 cup pineapple juice
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons oyster sauce, bottled
1/2 tablespoon chile paste
2 teaspoons granulated garlic
2 slices lemon
2 slices orange
4 scallions, chopped
1 (2-inch) slice fresh ginger
1 red bell pepper, roasted and seeds removed, chopped
1 bay leaf
2 Camomile tea bags
4 tablespoons sesame seeds
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
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