Sunday Supper Gramma Richters Potato Salad Food

GRAMMA'S POTATO SOUP

Steps:

• Put one can of vegetable broth and the rice in a large pot.
• Bring to a boil, turn down heat and simmer 10 min, or until rice is tender.
• Add the onion and celery to the pot, as well as the other can of vegetable broth.
• Simmer 10-15 minutes, or until onions and celery are tender.
• Add the potatoes and 2 cups of water, or enough so that the potatoes are about 2\3 covered.
• Cover and simmer until potatoes are tender but not mushy.
• Add the half and half and the butter and heat on low heat until the soup is thick.
• Make sure to use a wooden or plastic spoon to scrape the bottom of the pot occasionally
• At the last minute, drain the mushrooms and add them.
• Enjoy!

SUNDAY SUPPER TACO SALAD BOWLS & TACOS.

Steps:

• HEAT vegetable oil to 350°F Submerge tortilla into oil 30 seconds with a large ladle, use tongs to remove to a towel to drain.
• MEANWHILE, brown meat in chili powder (in batches) in large nonstick skillet on medium-high heat, stirring occasionally. Drain juices. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
• Fill shells with greens mixture and meat mixture. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.

GRAMMA BONITZ'S GERMAN POTATO SALAD

Steps:

• Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
• Fry onion and celery in reserved fat until onion is transparent.
• While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
• AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
• Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
• Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
• Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
• Return bacon to skillet with onion and celery pieces.
• Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
• Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
• Pour sauce (bacon, onion, etc.) over vegetables in bowl.
• Serve while warm or keep warm in a crockpot.
• Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

SUNDAY SUPPER NORTH COUNTRY BOIL

Steps:

• Bring several pots to a rolling boil. About 10 minutes.
• Add sausage, and boil for about 10 minutes. Add bacon and ham chunks, carrots and cook all for 5 minutes. Add potatoes and onions and cook all for 10 more minutes. Fork test all for doneness. Add corn and seasoning and cook 3-5 minutes more. Maintain continuous boil @ 212°F.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beverage and enjoy a Wisconsin Sunday. Maintain serving temperarures @ 135°F.
• Should do about 2-3 "BOILS" to complete cooking sprinkling each boil dump with seasoning.This adds great flavor!
• Drain meat pot. Place meat in large bowl. Sprinkle with seasoning.
• Serve with garden salad, fresh bread, desserts and plenty of napkins and several buckets for corn cobs. Sometimes I use use several SS water containers or melted butter brush for corn, but it isn't a must. They taste great either way!
• Sweet Sun iced tea, coffee, and fruit drinks are typically the beverages for this meal.