Masterson Mashed Potato Salad

When Mom and Dad were first married, Dad decided he wanted to know what mashed potato tasted like so he told Mom (who was anxious to please Dad since she was a new bride) that his mother mashed the potatoes in the potato salad. Back in those days, it cost too much to make long distance phone calls (they lived in California and their families lived in Illinois), so Mom and Dad had to figure out the recipe on their own. This is what they came up with. When they went home a couple of years later, Mom asked Grandma Masterson how she made it. She said she had never heard of it! Dad was just curious and lied to her. He liked it so much that he never told her any different. We have made it this way ever since with just a few minor adjustments. 

This is one of those recipes that doesn't really have measurements.

From Sandi: 

I cook 5lbs of potatoes and mash them (with butter, but no milk). Mix miracle whip, mustard, and vinegar (or pickle juice), (to taste) then mix with potatoes. Add onion and dill relish. After everything is mixed in, add chopped boiled eggs and fold gently. After putting it all in your container, garnish the top with sliced boiled eggs. 

How many eggs? 

Almost 12. Depends on how many slices you want on top. I usually put 4 or 5 in the salad. 

Sherri's Notes 

I use the hand masher so that some of it is lumpy. 

Use about ¾ stick of butter. 

Use the same ingredients for deviled eggs (i.e. mayonnaise vs. miracle whip and Dijon mustard vs. yellow mustard) and the same ratio to taste. 

Deviled eggs (increase amounts according to taste for amount of potatoes): 

 • 1/3 cup mayonnaise

 • 1¼ tsp Dijon mustard

 • 3/4 tsp white vinegar

 • 1/4 tsp salt 

 I used 8 large eggs rather than 12. Cut up 5 in the salad plus the ends of the remaining 3. Then sliced the remaining 3 to put on top. Could have used 9 large eggs and put 4 on top for the 5 lbs. of potatoes.

Perfect Deviled Eggs

 

I’ve always guessed at how much of each ingredient to use for deviled eggs. I recently found this recipe that uses the same ingredients I use and it gives measurements! My deviled egg container holds 8 eggs so I added the measurements in parentheses for 8 eggs. I’ve tried it a few times and they came out really good every time. Tom raves about how good they are.

Ingredients:

•       6 hard-boiled eggs (8 eggs)

•       1/4 cup Mayonnaise or Miracle Whip (1/3 cup)

•       1 tsp. Dijon mustard (1 1/4 tsp)

•       1/2 tsp. white vinegar (3/4 tsp)

•       1/4 tsp. salt

•       Paprika or smoked paprika to taste

Directions:

1.      Slice eggs in half lengthwise. Remove yolks to a medium bowl.

2.      Mash yolks with a fork.

3.      Add mayonnaise (or Miracle Whip, if using), mustard, vinegar, and salt; mix well.

4.      Spoon a heaping spoonful of yolk mix on each egg white half.

5.      Sprinkle with paprika or smoked paprika.

Notes:

·        We usually use very little, or no, salt so I didn’t increase that measurement. But the eggs did need salt so don’t skip it.

·        Be sure to use fresh eggs. To test the freshness, fill a glass or bowl with cold water and submerge the egg:  (https://www.southernliving.com/food/dairy/eggs/how-to-tell-if-an-egg-has-gone-bad)

o   If the egg sinks to the bottom and lays flat on its side, it’s still fresh.

o   If it sinks, but stand on one end at the bottom, it is not as fresh but still edible.

o   An egg that floats to the top is not fresh and could be spoiled.

·        I usually boil 1 or 2 extra eggs to make up for wrecking the white of as couple of them.

·        I discovered the trick to peeling hard-boiled eggs without wrecking the white.

o   Crack just the large end of the egg, not the sides, and peel from the end. It’s not 100% perfect, but almost.

o   Also, make sure they are cold before cracking them. I drain the hot water out of the pan, put a lot of ice cubes in, and fill with cold water. Then let it sit until the ice is melted and the eggs are cool.

Chile-Rice

This is an oldie but a goodie. I like to serve it with pork chops or chicken.

Ingredients:
1 bag SUCCESS rice per layer*
12 oz. Monterrey Jack Cheese
8 oz. Sour Cream**
7 oz. Diced green chiles

Directions:
Cook rice per directions. Place a layer of rice (one bag) in bottom of square baking dish. Top with a half the sour cream, half the cheese, and half the green chiles. Repeat with a second layer using the rest of the ingredients. Bake in 350° oven for 20 minutes.

* Each bag makes four 1/2 cup servings.
**Stir the sour cream with a fork to loosen it before spreading on the rice.

Cheesy Cauliflower Patties

 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated...
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Fried Mashed Potato Balls

1. Fried Mashed Potato Balls
   
   Ingredients
   2 cups cold mashed potatoes
   1 egg, lightly beaten
   3/4 cup shredded cheddar cheese...
   1/2 cup chopped green onions
   1/4 cup real bacon bits
   1/2 cup dry bread crumbs
   Oil for frying ( I use Canola Oil )
   
   Instructions
   Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
   In an electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain.
   
   Serve warm. Yield: 6 servings.See More

Roasted Cabbage Wedges

Rachel found this recipe on Martha Stewart's website and cooked it for us. It has become another of our favorite veggie dishes. Here it is with Rachel's modifications in purple.

This is pretty much how it looks...just imagine
crumbled bacon instead of caraway seeds.

Ingredients:
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds We omitted the caraway/fennel seeds but added crumbled bacon sprinkled on top.

Directions:
Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds cooked bacon crumbles to taste. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Depending on how thin you slice the cabbage, you may want to shorten the cooking time. The edges should be brown as shown to the right, just not burned.

Roasted Asparagus with Feta

Mom made this dish as her contribution for Thanksgiving dinner. We love it and have made it often. We now have a new family tradition for Thanksgiving. Who needs green bean casserole, anyway?

 Ingredients:
2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
Kosher salt to taste
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese





 Directions:
Arrange asparagus in an ungreased 13 in x 9 in baking dish. Drizzle with oil and sprinkle with salt.

Bake, uncovered, at 400 degrees for 15-20 min or until tender. Transfer to a serving dish; sprinkle with the tomatoes and feta cheese. Serve immediately. YIELD: 6 servings.

My Changes:

• I usually break the asparagus in half when I put it in the baking dish to make it easier to arrange.
• I don't measure the olive oil--I just drizzle it over the asparagus then I move the asparagus around so that each piece will have some oil on it.
• Be careful with the salt! It is easy to get it too salty. I usually just use a pinch (or 2).
• I bake in a glass baking dish so don't bother to transfer to a serving dish. 
• After I add the tomatoes and feta cheese, I mix it all up.

Don't throw away the trimmings! Microwave or sauté them and serve them to the dogs for a healthy and tasty addition to their meal.

Tom's Favorite Guacamole

OK, this might not look that appetizing,
but it's really delicious.

Ingredients:
Four or five large avocados
One Tomato (or one can of diced tomatoes)
Green Onions
15 oz. cream cheese
One can green chiles
1/2 can jalapeños
Garlic powder
Onion powder


Directions:
Mash avocados. Mix all ingredients together. Eat. Yum!!!

Spinach Terrific

This recipe came from my friend, DeNese.

I promise that someday I will post pictures of the real dishes!

Ingredients:
2 pkgs. frozen chopped spinach, cooked and drained (gently squeeze excess water)
1 can artichokes (packed in water), cut up
1/2 cup Parmesan cheese (a heapin' portion)
1 medium onion, chopped
1 stick margarine or butter
1 cup sour cream

Directions:
Saute onion in butter. Mix all ingredients with onions. Bake at 350 for 25 minutes or microwave for 5 minutes on medium high.