OK, might make my own mayo again.

To me the real stuff tastes much better.

No surprise.

But I've cooked for groups the majority of whom
will say, ugh, what's that, and upon being told,
they'll go, but it doesn't taste like mayo.

They may be looking for the Miracle Whip taste.

They may well be looking for the Hellmann's taste,
which I refuse to try to simulate.

did feature a field trip to the Baltimore
Lexington Market, and it was not repeated.

We missed that picnic, sounds like we didn't miss a lot on

the field > ML> > trip. (G)

It was fine, though it hasn't been repeated.

Lack of interest or opportunity?

I guess better things to do.

Like sitting around, catching up on each other's lives.

There is that, but it may be time to pay a return visit
to the market next time there's a Maryland picnic.

Depends on what you were raised with--to some people, it may be

their > idea of the ideal GPS. Haivng had both home made and canned, I prefer > the former.
I'm thinking the ideal GPS is one that doesn't
run you or your taste buds off a cliff.

That works for me.

Title: GERMAN POTATO SALAD #2

Very similar to what I make, differing in amounts of ingredients but the
same stuff.

There's a commonality in such recipes - one certainly
hopes there is, because otherwise what's in a name?

In large skillet, fry bacon until crisp, remove, set aside. Drain
all but 3 tablespoons of the drippings, cook onion in it until
tender.
Stir in flour, blend well. Add vinegar, and water, cook and stir
until bubbly and slightly thick. Add sugar and stir until it
dissolves. Crumble bacon, gently stir in bacon and potatoes. Heat
thru, stirring lightly to coat potato slices. Serve warm.
Source unknown

Same way to make it too but I'll sometimes, after mixing it all
together, pop it in the microwave briefly to equalise the temperature.
If the potatoes have been cooked and have cooled too much, this helps.
I've also made a double batch of the dressing, single amount of potatoes
and saved the extra dressing for another time. Good for a quick salad
when you have left over boiled potatoes then.

My way would be more bacon, less vinegar, probably
no flour.

Honey Walnut Shrimp
Categories: Nyonya, Cantonese, Chinese, shellfish, main, starter
Serves: 4 to 6

1 lb large shrimp, peeled and deveined
1 lg hd broccoli
1 c cooking oil
1 egg white
1/2 c cornstarch
h - For the dressing
3 Tb mayonnaise
1/2 Tb honey
1/2 Tb condensed milk
1 ts lemon juice
h - For the candied walnuts
1/2 c walnut halves
1/4 c water
1/4 c sugar

Peel and devein the shrimp, and then rinse and pat dry
with paper towels. Coat them with the egg white in a
bowl and set aside.

Prepare the dressing. In a medium bowl, mix together
the mayonnaise, honey, condensed milk, and lemon juice.

Cook the broccoli. Heat a pot of salted water to and
cut the broccoli into smaller florets. Prep an ice
water bath. Once the pot of water comes to a boil,
blanch the broccoli in the water for 2 to 3 min until
it turns bright green in color and is slightly
softened. Drain the broccoli and put it immediately
into the ice water to stop the cooking process. After
another minute, drain and set aside.

Make the candied walnuts. Rinse the walnut halves and
drain. In a small pot, heat water and mix in the sugar
and bring it to a boil. Continue boiling until the
liquid reduces to a golden brown, thick syrup, about
5 min. Add the walnut halves and continue boiling for
2 min. Remove from heat, drain, and put them on a
parchment paper to dry. They will be very sticky!

Prepare a dish or rack lined with a paper towel and
set it near the stove to drain the oil from the shrimp
after they are fried.

Fry the shrimp. Heat the cooking oil in a deep pot
over high heat. One by one, dredge the shrimp in the
cornstarch and fry in the oil until light golden brown,
1 to 2 min. Transfer them to the dish lined with the
paper towel. Repeat this step for all the shrimp.

Toss the fried shrimp in the dressing, coating evenly
before transferring the shrimp to a serving plate.
Place the broccoli florets around the shrimp towards
the outer edge of the plate, and top with walnuts.

rasamalaysia.com vis Chinatown Delights
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Hi Michael,

But I've cooked for groups the majority of whom
will say, ugh, what's that, and upon being told,
they'll go, but it doesn't taste like mayo.

They may be looking for the Miracle Whip taste.

They may well be looking for the Hellmann's taste,
which I refuse to try to simulate.

Sounds like some of my family who don't like trying new foods. (G)

When we were in Germany, we were introduced to spaghetti eis--it quickly
became a favorite treat for our girls. Rachel texted us a couple of
pictures the other day of her girls chowing down on it; they'd found a
place relatively near by (30 minutes) that does it. She said that Robert
didn't like it; I wonder, if he had been introduced to it at a younger
age, he might have liked it. Our girls were 6 and 8 when we went over to Germany in the fall; the following summer when they were closer to 7 and
9 (the ages of Rachel's girls) was when they had it for the first time.

did feature a field trip to the Baltimore
Lexington Market, and it was not repeated.

We missed that picnic, sounds like we didn't miss a

lot on > ML> the field > ML> > trip. (G)

It was fine, though it hasn't been repeated.

Lack of interest or opportunity?

I guess better things to do.

Like sitting around, catching up on each other's lives.

There is that, but it may be time to pay a return visit
to the market next time there's a Maryland picnic.

Sounds like a fun outing.

Depends on what you were raised with--to some people, it may

be > ML> their > idea of the ideal GPS. Haivng had both home made and canned, I > ML> prefer > the former.

I'm thinking the ideal GPS is one that doesn't
run you or your taste buds off a cliff.

That works for me.

Title: GERMAN POTATO SALAD #2

Very similar to what I make, differing in amounts of ingredients but

the > same stuff.

nancy said she'd buy a can of Read's if I make one so I'll add that to
my "to do" list for the picnic.

There's a commonality in such recipes - one certainly
hopes there is, because otherwise what's in a name?

A rose by any other name.....................?

In large skillet, fry bacon until crisp, remove, set aside.

Drain > ML> all but 3 tablespoons of the drippings, cook onion in
it until > ML> tender.

Stir in flour, blend well. Add vinegar, and water, cook and

stir > ML> until bubbly and slightly thick. Add sugar and stir
until it

dissolves. Crumble bacon, gently stir in bacon and potatoes.

Heat > ML> thru, stirring lightly to coat potato slices. Serve
warm.

Source unknown

Same way to make it too but I'll sometimes, after mixing it all together, pop it in the microwave briefly to equalise the

temperature. > If the potatoes have been cooked and have cooled too
much, this helps. > I've also made a double batch of the dressing,
single amount of potatoes > and saved the extra dressing for another
time. Good for a quick salad > when you have left over boiled potatoes then.

My way would be more bacon, less vinegar, probably
no flour.

I'll probably do one the same way I've usually done so, maybe add a bit
more bacon. I've always thought the recipe I had was a bit skimpy on the
bacon but.........

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

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