Tag Archives: creamy

Creamy Cucumber Salad

BLJOlKJOld fashioned goodness. My mom and granny used to make this.

peel and slice 4 large cucumbers. thinly slice 1 small  sweet onion. you can add tomatoes or not. sprinkle about 3 tablespoons granulated sugar over all. toss lightly and then add about 2 tablespoons apple cider vinegar and toss.  stir in about 1 cup (more or less to taste) miracle whip or mayo (your preference),  let this stand over night or at least for a few hours to form the wonderful sauce.


The secret to Flavorful and Creamy Mashed Potatoes

These are to die for!!!

I use Idaho potatoes for the most flavor.  Wash, scrub and peel about 10 large potatoes.  Dice them and put them in a large pot.  Add just enough water to cover the potatoes.  Bring to a boil.  reduce heat to med. high and boil til tender.  Once you can easily mash them with a fork, remove from heat.  Do not pour off all of  the water.  Keep about 1/2 of the water.  put water and potatoes in a large bowl and use a mixer to mash them completely. add about 1 tbs. of coarsely ground black pepper.   add 1 stick of real butter.  it will melt while you beat it into the potatoes.  Now turn the mixer on high and whip the potatoes til they are smooth and creamy.  The secret is using the water you boiled the potatoes in.  This is where alot of the flavor is lost when you throw it out.  And the black pepper adds just enough to bring out the flavor of the potatoes.  You can add milk if you like but you really don’t need to.

Creamy Potato Soup

          Creamy Potato Soup with Rivels…… just like Granny used to make!  Warm up with a nice hot bowl of soup on a cold, blustery, winter day!

This is pretty easy to make and you can make it “yours” by changing the meat you put in.  I normally use diced ham.  I have used little smokies, (those little cocktail sausages). I have also used crumbled, cooked bacon…. also good is a nice polish sausage or kielbasa, sliced.

Start with a pot that will be large enough to hold the amount of soup you want to make.  I normally make it for a group of at least 6-10 so, scale up or down your ingredients accordingly.

Wash and peel about 8-10 large Idaho potatoes.  cut into bite sized pieces.  place into pot and cover with water.  once boiling, add to water 1 pkg dry onion soup mix.  continue to boil until potatoes are tender.  not mushy, try not to overcook.

While cooking potatoes, make rivels.  Mix about 1 tsp salt with 2 cups of flour, put this  flour  into a bowl.  Make a well in center and add 2 whole eggs.  Now with a fork mix together eggs and flour by starting at the outer edge of the bowl and “turn” the flour into the eggs.  The fork will proceed down through the eggs and by repeating this motion you will eventually mix all the flour with the eggs.  You are not making a sticky dough. your mixture should look more like a dry crumbly mix, almost like pie crust, but much larger pieces.  Make sure the eggs are thoroughly mixed.

Once the potatoes are cooked, continue boiling, do not drain potatoes.  Drop the rivels into the boiling water by gently adding the entire bowl and stirring the potatoes while you add rivels.  Cook allowing to boil for about 5 min. remove from heat.  Add 1/2 stick real butter, allow to melt and then stir.  Add meat, what ever you want to use.  Like I said I normally use diced ham.  I like a generous amount of meat so I will use about 2 cups of diced ham.  Add about a quart of whole or 2% milk, stirring to blend.  Now either return to heat, on low or do as I do.  Put it in a crock pot on warm or low.  After about an hour, this soup will be blended and thicken up to a wonderful consistancy.  If it gets too thick add more milk or water.  Do not cook this on high heat or allow to boil after adding the milk.  Milk will scortch and burn very easily.  Thats why I use the crock pot once its cooked.

I have also added some cubes of velveeta about 1/2 an hour before serving.  Makes an awesome cheesy potato soup too.