Classic Potato Salad
3 pounds red potatoes
2 stalks celery, chopped
6 large eggs
3 tablespoons yellow mustard
1 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons chopped fresh parsley
2 fresh chives, chopped
1 white onion, finely chopped
Freshly ground pepper
Place the unpeeled potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender 10-15 minutes. Drain, then chop into 1/2 inch pieces. Cook eggs until hard-boiled. Drain and cool. Peel the eggs and chop. Combine the potatoes, mayonnaise, mustard, celery, parsley chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs. Serves 8.
Summer Steak Kabobs
1/2 cup canola oil
1/2 pound whole fresh mushrooms
1/4 cup soy sauce
3 tablespoons honey
2 medium onion, cut into wedges
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 1/2 pounds beef top sirloin steak cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium yellow summer cut into 1/2 -inch slices
Hot cooked rice
In a large resealable plastic bag, combine first six ingredients, Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Using 12 metal or soaked wooden skewers, alternately thread the beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until the beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with hot cooked rice. 6 serving.
Chocolate Zucchini Cake
1/2 cup softened margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup chopped pecans
1/2 cup chocolate chips
1/2 cup chopped nuts
2 cups finely diced zucchini, peeled or not
Cream margarine with oil and sugar. Slowly beat in eggs, vanilla and buttermilk. In a separate bowl, combine flour, cocoa, soda, baking powder, salt, cinnamon and cloves. Slowly beat this into creamed mixtures. Add chopped nuts and zucchini, blending well. Pour into greased and floured 9 x 13 inch pan.
Sprinkle 1/2 cup chocolate chips and 1/2 cup chopped nuts on top. Bake at 350 º for 40-45 minutes.
Cut into 18 squares.
HAPPY COOKING!!!
