“It’s amazing how, after a good meal, we can forgive practically anything, including our relatives” -Oscar Wilde
Next to eating good dinner, a healthy man with a benevolent turn of mind, must like, I think read about them.
He who does not mind his belly will hardly mind anything else.
Age does not matter, unless you are a cheese.
To eat is a necessity, but to eat intelligently is an art.
(MFK – Serve it forth, p. 9)
Karelian Hot Pot:
OMG Mac N Cheese
Company Breakfast For Sure:
So easy, so good fruit cobbler
2 cups cooked macaroni
3/4 cup cheddar cheese, grated
1 1/2 cups ground beef
1 onion, finely chopped
2 cups milk
1/4 teaspoon nutmeg
2 TBSP oil for frying
Heat oil in skillet & brown ground beef with chopped onion.
Preheat oven to 425 degrees. Grease or spray oven proof casserole dish. Add cooked macaroni and meat mixture.Whisk together milk and eggs. Add nutmeg and about half of the cheese. Pour this mixture over the macaroni mixture. Top this mixture with remaining cheese and bake in the preheated oven for approx 40 minutes ot until the cheese is golden brown and the casserole is heated through.
BEST POTATO SALAD
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
- Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.