Mom’s Potato Salad
From the kitchen of Mom
10 or more Brown potatoes, cooked until fork tender
10 Eggs, hard boiled
1 Onion, large chopped
1 teaspoon Pepper
1 teaspoon. Salt
1 Tablespoon Dill
1 + 1/2 cups Best Foods Mayonnaise – Hellman’s is okay
3 Tablespoon French’s Yellow Mustard
Garnish with parsley
Mix all ingredients together, best second day, if it lasts. What can I say, potatoes, hard boiled eggs, onion, and mayonnaise – how could I not like that?
This isn’t the first time I’ve made Cabbage Rolls. Once a year, in german class, we would make this and other traditional german dishes (like German Potato Salad). It had been years since I’d seen a cabbage roll. For the past year, I’ve been enjoying the russian version of the same dish at my favorite cafe/diner near home.
This simplified version gave me an excuse to get the slow cooker out.
SLOW-COOKED CABBAGE ROLLS
1 large head cabbage
1 egg, beaten
1 can (8 ounce) tomato sauce
1 cup quick-cooking rice
1/2 cup chopped yellow onion
1/2 cup crushed saltines (about 15 crackers)
1 envelope onion soup mix
1 – 1/2 pounds ground beef
1 can (46 ounces) V8 juice
Salt to taste
1 can (15 ounce) Whole white potatoes, sliced in half
Grated Parmesan cheese, optional
Remove core from cabbage. Steam 12 large outer leaves until limp; drain well.
I ended up cutting the whole cabbage in half in order to core it. Steaming the halves softens them enough to separate them from themselves. I used my bamboo steamer.
In a bowl, combine the egg, tomato sauce, rice, onion, cracker crumbs and soup mix. Crumble beef over mixture and mix well.
Make this receipe your own. I don’t like green peppers, so I substituted onions. I may add some shredded carrot next time.
Place about 1/3 cup meat mixture on each cabbage leaf. Fold in sides starting at an unfolded edge, and roll up completely to enclose the filling. Secure with toothpicks, if desired.
Place cabbage rolls in a slow cooker, seams down. Place potatoes around rolls. Pour V8 juice over rolls.
The potatoes weren’t in the original recipe either. I was inspired by a diner hear home that serves the rolls in a broth with potatoes.
Cover and cook for 6 – 7 hours or until the filling reaches 160 degrees.
I cooked mine on high for 4 hours, and low for 1 hour.
Just before serving, sprinkle with salt and cheese or a dollop of sour cream, if desired.
Mom’s French Onion Soup
From the kitchen of Mom
8 Onions, medium, sliced 1/2 inch thick
1 Tablespoon Olive oil
1/2 cup Butter
1/2 teaspoon Pepper
1 + 1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Thyme
1 Bay leaf
2 cloves Garlic, chopped
2 Tablespoons A-1 Steak sauce
2 quarts Beef stock
1/2 cup White wine, dry
Toasted French bread
Swiss cheese, sliced
Sauté onion in butter and olive oil until tender. Add pepper, salt, sugar, and spices, let simmer for 10 minutes. Add stock, let heat through. Add wine, bring to a boil for 10 minutes. Fill bowl, top with bread and cheese. Broil until cheese is melted.
My college roommate Heidi gave me a set of ceramic French Onion Soup crocks. I still use them.
Makes four servings.
Caesar Salad
From the kitchen of Mom
1 box Plain croutons
1/2 cup Olive oil
1 bud Garlic, soaked in olive oil
In shaker:
1 Egg, raw
1/2 cup Parmesan cheese
1/4 cup Lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Pepper
For salad:
2 heads Romaine
8 ounces Bacon, fried and crumbled
a few cherry tomatoes
2 Eggs, hard boiled
I use the same bottle used to make Italian salad dressing.
Anchovies are gross.
Potato Soup
From the kitchen of Mom
5-6 Potatoes, diced
2/3 cup Onions, chopped
6 Tablespoons Butter
1 pound Bacon, fried and chopped (may use half or none)
1 cup Water
1 clove Garlic, chopped
1 1/2 teaspoon Salt
1/8 teaspoon Pepper (or much more)
4 cups Milk
1 Tablespoon Parsley, chopped
Add onion, potatoes, melted butter and water to pot. Season with garlic, salt, and pepper. Cover and cook slowly until potatoes are medium soft. Add milk. Continue to cook until soup comes to a boil. Add parsley, adjust seasoning and heat through before serving. Sprinkle bacon on top before serving. May be halved
I never saw mom do this, but I sometimes add a cup or more of instant mashed potatoes after boiling the milk, makes for much thicker soup. Oh how I love bacon, I would never make it without it.