Old Fashioned Cucumber Salad

Bev often made pickled cucumbers during the summer. Always a family favorite and something I enjoy -- you just have to think about it ahead of time since there is a lot of "sitting" time.

The recipe . . .

2-3 medium cucumbers and 1 T salt

3/4 cup white vinegar (although I have used cider vinegar sometimes)
2 T sugar
1/4 t. pepper
1 medium onion, thinly sliced (optional, but I generally include)

Wash cucumbers. Pat dry and score with tines of folk (or you can peel them if the skin is tough). Cut into transparent, paper-thin slices to measure 4 cups.

Place cucumber slices in deep bowl; sprinkle every few layers with salt. Cover cucumbers with a plate and weight them down with a heavy object (a heavy can will do). Let stand at room temperature 2 hours.

Drain cucumber thoroughly and press out remaining liquid. Put cucumbers and onion in container. Stir together vinegar, sugar and pepper; pour over slices. Cover; refrigerate at least 4 hours. Drain cucumbers before serving.

Warm German Potato Salad

I love German Potato Salad, but find that it can often be too "wet" for my taste -- that includes the one I tried from Grandma Marson's family.

In my recipe search, I found this one on the Food Network website (courtesy of Gourmet Magazine) that I really like.

Ingredients
2 lbs small red potatoes, washed well (I use any potatoes I have on hand and don't find it to be a problem -- for the pictured salad, I think they were Yukon Gold)
5 slices bacon, cut crosswise into 1/4 inch strips (about 1/4 lb)
1 medium onion, chopped
1/2 teaspoon sugar
2 T cider vinegar
1/2 cup beef broth
1 1/2 T chopped fresh parsley leaves plus extra for garnish

In a large saucepan combing potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and put into a relatively big bowl. You can cut the potatoes into smaller pieces before cooking to shorten cooking time -- don't overcook since they tend to fall apart to easily.

While potatoes are cooking, in a medium heavy skillet,cook bacon over moderate heat, stirring until browned and crisp and transfer with a slotted spoon to paper towels to drain. Then add to bowl with potatoes. Keep mixture warm, covered (I put a plate over the bowl but I guess plastic wrap or foil would work).

Pour off all but 2 T of fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 T vinegar and both and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 T vinegar, tossing gently and season with salt and pepper. I tend to stir it (gently) to absorb more of the liquid that falls to the bottom of the bowl after making and before serving. If it doesn't taste tart enough, I will add a little more vinegar.

Serve potato salad warm or at room temperature, garnished with parsley. When I make it ahead of time and refrigerate, I zap it in the microwave to warm it up.


tip: I freeze the left over beef broth in an ice cube tray and transfer to a freezer bag to use the next time I need beef broth.

Why Mac & Cheese & More?

This Mac & Cheese recipe was passed down to us by our Mother/Grandmother, Beverly. As long as I can remember Mac & Cheese always had a reserved space at the farm table we would all gather at to eat. It was the favorite dish of all & one of those things that you knew if you didn't help yourself to a generous scoop, you would be sorry, because, when you would go back for seconds it would be too late!

Here is the recipe:

Macaroni & Cheese

3 cups elbow macaroni
1 tsp salad oil
1 egg beaten in bottom of measuring cup and add milk to make 1 1/2 cups
3/4 lb cheddar cheese (sharp) cut into small pieces

Add macaroni to boiling water along with salad oil. Cook until al dente. Drain.

Mix macaroni, egg/milk mixture and cheese in a greased casserole, reserving a bit of the cheese to sprinkle on top.

Bake at 350 degrees for 30 minutes or until knife comes out clean.

**When there was left over mac and cheese, Grandma Bev much preferred reheating in a skillet with a little butter – she would break it up into relatively small pieces and just fry it up. Or you can throw in the microwave.