German Potato Salad With Apple

Recipe By :Randy Pollak
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices bacon — diced
2 onion slices — halved
1/2 apple — sliced
1 tablespoon turbinado sugar
1/4 cup apple cider vinegar
1/2 egg — beaten
1/4 teaspoon salt
1/2 teaspoon Dusseldorf mustard
3 large potatoes — boiled

Dice and fry bacon. Add sliced onion and cook until translucent. Add apple slices and cook until soft.

In a small bowl, add eggs, salt, mustard, sugar, and vinegar. Beat well and pour into hot pan with bacon and bacon grease stirring until thickened.

Add diced cooked potatoes. Season to taste with salt and fresh ground pepper. Serve warm.
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Per Serving (excluding unknown items): 136 Calories; 3g Fat (20.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I like to make this ahead of time and allow the flavors to blend; then warm in microwave.

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Cracker Jack Chex Party Mix

Recipe By :Randy Pollak
Serving Size : 10 Preparation Time :0:10
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter
1/4 cup white corn syrup
1/2 tablespoon vinegar
1 cup brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
3/4 cup peanuts
5 cups popped popcorn
2 cups rice chex®
2 cups corn chex®
1 cup wheat chex®

Boil butter, corn syrup, vinegar and brown sugar for 5 minutes. Remove from heat and add baking soda, vanilla and peanuts. Pour over popped corn and cereal; then stir.

Bake for 1 hour at 250 degrees F. stirring every 15 minutes. Cool before serving. Store in plastic to retain freshness.

Start to Finish Time:
“1:10″
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Per Serving (excluding unknown items): 264 Calories; 15g Fat (48.8% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.

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Potato and Leek Soup

Recipe By :Randy Pollak
Serving Size : 8 Preparation Time :0:10
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 small leeks — about 1 pound
2 tablespoons butter
2 ounces bacon — chopped
1/2 cup sherry
5 cups chicken stock
1 pound Yukon Gold potatoes — diced (1 to 1 1/4)
2 bay leaves
1 teaspoon parsley, freeze-dried
1 teaspoon minced garlic
1/4 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup heavy cream

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the sherry and bring to a boil and reduce to half. Add the chicken stock, potatoes, bay leaves, parrsley, garlic, thyme, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bay leaves and, working in batches, puree the soup in a blender or use a immersion blender and puree the soup directly in the pot. Stir in the heavy cream and adjust the seasoning, if necessary (do not allow to boil again). Serve immediately, with some snipped chives or scallions sprinkled on top!

Start to Finish Time:
“0:45″
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Per Serving (excluding unknown items): 207 Calories; 12g Fat (59.2% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 1896mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : Substitute the bacon for 1/2 pound sweet Italian Sausage.

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