Weekly Recipes For Your Inbox!

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Jun 122013
 

Cottage Cheese Potato Salad

This one is for husband, as I am not big on cottage cheese nor hard boiled eggs! If I make this recipe, I divide the recipe in two and just add mayo and a little vinegar to mine and let him eat the other half with the cottage cheese, sounds fair, doesn’t it? With summer temps already here, Kenny and I will be eating a lot of salads and fruit along with much BBQ and all the trimmings that go along with it, so here’s another salad to add to your recipe box…………

potato salad

 

Cottage Cheese Potato Salad
 
Ingredients
  • 2 hard boiled eggs, chopped
  • 4 cups cooked potatoes, cut as for potato salad
  • 1 cup diced celery
  • ½ cup sliced radishes
  • ½ cup diced bell pepper
  • ½ cup chopped sweet onion
  • 4 slices bacon, cooked crisp and crumbled
  • 1 cup cottage cheese (whatever you use, Kenny prefers the smooth and creamy and I have to cut back a little on the mayo)
  • ¾ cup mayonnaise
  • Salt and fresh ground pepper to taste
Instructions
  1. Combine the eggs, potatoes, bacon and remaining veggies; gently toss to mix.
  2. Mix together the cottage cheese, mayo, salt and pepper; fold mixture into the potato mixture.
  3. Chill well before serving.

 

Hope you enjoy at your next picnic or cook-out!

Mar 202013
 

Greek Easter Egg Braid

I just came across this recipe in my Sunset Book of Breads and it sounds so pretty for the upcoming Easter holiday. It is a braided bread like Challah bread and it is said that the Greeks use deep red dyed eggs placed in the braid to represent the blood of Christ. Not a fan of hard-boiled eggs (that’s husbands thing), I do love the sounds of this recipe and the idea of using dyed eggs that puts a tint of color to the bread. The recipe says that the Greeks like to use bright red eggs, but if you want less color it says to use pastel colored eggs.

Can dye with beet juice for chemical-free eggs!

Can dye with beet juice for chemical-free eggs!

Greek Easter Egg Braid
 
Ingredients
  • ½ teas salt
  • ¼ cup sugar
  • ¼ cup butter
  • ½ cup milk
  • 2-1/2 to 3 cups all-purpose flour, unsifted
  • 1 pkg active dry yeast
  • 2 eggs
  • 1 teas vanilla
  • 1-1/2 teas grated lemon peel
  • 5 hard cooked, colored eggs at room temperature
  • 1 egg yolk beaten with 1 tbsp water
Instructions
  1. In a pan, combine the first 4 ingredients and warm over low heat to about 125 degrees.
  2. In a large bowl, combine 1 cup of the flour with the yeast; add the warm milk mixture, eggs, vanilla and lemon peel.
  3. Beat on low speed, scraping bowl, until moistened; then beat on high speed for 3 minutes.
  4. With a spoon, beat in enough of the remaining flour to make a stiff dough.
  5. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 to 20 minutes, adding flour as needed to prevent sticking.
  6. Place dough in a large greased bowl, turning to coat; cover and let rise in a warm place until doubled in size.
  7. Punch dough down, knead briefly on a lightly floured surface to release air.
  8. Divide dough into 3 pieces and gently roll each with your hands to make a 28-inch rope.
  9. Place ropes side by side on a greased baking sheet, pinching tops together.
  10. Braid dough and then curve braid to form a ring, pinching ends together.
  11. At evenly spaced intervals, press colored eggs upright between ropes of dough.
  12. Cover and let rise until almost doubled (about 30 minutes); press eggs into dough again if necessary.
  13. Brush egg yolk mixture evenly over braid without touching eggs.
  14. Bake in a 350 degree oven for 25 to 30 minutes or until bread is richly browned.
  15. Cool on rack.

 

Sounds pretty for you Easter dinner…………enjoy!

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