sarahbyrdd: (Canning)
[personal profile] sarahbyrdd
Using up stuff we had on hand and unleashing my Southern cook:

riffing on this: http://www.food.com/recipe/paula-deens-best-ham-salad-sandwich-227439

2 cups ham minced in food processor
1/4 minced onion
1 cup finely diced celery
2 Tbls grainy mustard (George's own)
2 hard boiled eggs
1 4oz jar of my picked jalapenos.
several dashes of tobasco
1/2 cup mayonaise
2 Tbls chopped parsley

Mix together and serve on crackers, in a sammich, spooned into seeded tomato halves, or as you like.

Also did a potato salad

4 cups red potatoes diced and boiled
1 cup diced celery
1/4 cup minced onion
1/4 cider vinegar
1/4 olive oil
1/2 tsp dried dill
1 cup frozen peas
1/4 salt preserved lemon, diced fine (I put up some myer lemons a few weeks ago)
black pepper
salt to taste

Mix together and let the flavors marry.  Fold in 1/2 cup sour cream.  Sprinkle with chopped scallions. 

Date: 2015-05-19 12:57 am (UTC)
From: [identity profile] gildedacorn.livejournal.com
Hmm. It is indeed time for potato salad. I hadn't thought of preserved lemons, although I can get them at the spice shop. Did you use the peas frozen, or cook them first? And do you think Greek yoghurt would work in place of the sour cream?

Date: 2015-05-21 02:19 pm (UTC)
From: [identity profile] sarahbyrdd.livejournal.com
I used frozen peas.
Yogurt would work fine.
Only buy preserved lemons if you must have them NOW. Otherwise make some for yourself: http://www.epicurious.com/recipes/food/views/preserved-lemons-231570 The ones I used were just lemons and salt, though the spiced ones can be nice too.

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