Tag Archives: mustard

Classic Potato Salad

Potato Salad_1

Potato Salad_3
Prep Time: 10 min.
Total Time: 25 min.

Ingredients

2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper

Preparation Instructions

1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.

2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.

Basic salad dressing

Mustard dressing
This is a photo of my niece Charlotte, learning how to make mustard vinaigrette.
We always make a big jar of it since it keeps so well in the fridge!

Ingredients

1 tbsp Dijon mustard, grainy or smooth
1/4 c red wine vinegar, or balsamic if you like a sweeter dressing
1/2 tsp sugar if using red wine vinegar
salt and pepper
3/4 c olive oil

Preparation

Mix mustard, vinegar, sugar and salt and pepper into a thick paste.
Whisk continuously while pouring in the olive oil.
Yield: 1 cup

New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

Barq’s

by Mandy D.’s book, Colton, SD

Ingredients

1 med onion- chopped fine
1/2C. celery- diced
1 lb hamburger
3/4 cup catsup
2T brown sugar
1/2C. water
1T Worcestershire Sauce
2T Apple Cider Vinegar
1T mustard
lots of salt & Pepper

Preparation instructions

Brown hamburger, onion, and celery together in a frying pan. Break up hamburger with a large fork, mix together, and add:
3/4 C. catsup, 2T brown sugar, 1/2 C. water, 1T Worcestershire sauce,
2 T Apple Cider Vinegar, 1 T Mustard, & lots of Salt & Pepper.

Simmer for 20 min.

Submitted by: Rebecca P

Potato salad

by Mandy D.’s book, Colton, SD

Ingredients

8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery

Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste

Preparation instructions

Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.

Submitted by: Mandy D

Deviled eggs

from Jennifer L.’s book, North Branch , MN

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L

Prairie village barque

from Mandy D.’s book, Colton, SD

Ingredients

10lb ground beef
3T white sugar
1lb onion, chopped
3T brown sugar
1(51oz) can tomato soup
1T accent salt
1T lawry’s seasoned salt
4T prpared mustard
1T pepper
4T salt
1 1/2 c oatmeal

Preparation instructions

Brown ground beef and add sugar while browning. Drain if necessary. Add remaining ingredients and simmer until all is heated through.

Submitted by: Susan W