Betty Crocker’s Creamy Potato Salad

Ingredients:

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped ( 1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Directions:

  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips:

  • For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
  • Trim fat grams by using fat-free mayonnaise and just 2 eggs.
  • Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Mama’s Cornmeal Hushpuppies

Recipe courtesy of Trisha Yearwood, adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Ingredients:

  • 2 cups self-rising white cornmeal
  • 3/4 cup finely chopped onion
  • 1 large jalapeno, chopped fine
  • Kosher salt
  • 2 cups buttermilk
  • 8 cups peanut oil, for frying

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
  4. Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Tangy Tzatziki Pasta Salad

Yield: 10 Servings

  • 1 (16-oz.) container low-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves
  • 1 (16-oz.) package penne pasta
  • 1 cup pitted kalamata olives, sliced
  • 2 cucumbers, peeled, seeded, and diced
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 1/2 cups crumbled feta cheese

Directions:

  1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
  2. Cook pasta according to package directions; drain and rinse with cold water.
  3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.

Grilled Sweet Potato Wedges Recipe

Grilled Sweet Potato Wedges

Photo by Taste of Home©

Yield: 8 Servings

Ingredients:

  • 4 large sweet potatoes, cut into 1/2-inch wedges
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper

DIPPING SAUCE:

  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder

 

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
  2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

 

 

 

Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57

 

Grilled Three-Cheese Potatoes Recipe

While this is delicious grilled, I’ve also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Yield: 6 to 8 Servings

Grilled Three-Cheese Potatoes

Photo by Taste of Home©

Ingredients:

  • 6 large potatoes, sliced 1/4 inch thick
  • 2 medium onions, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup butter, cubed
  • 1 tablespoon minced chives
  • 1 to 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper

 

Directions:

  1. Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
  2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
  3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

 

Nutritional Facts
1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

 

 

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

Grilled Corn with Cheese and Lime

Yield: 8 Servings

Grilled Corn with Cheese and Lime

Photo by Taste of Home©

Ingredients:

  • 8 ears corn, shucked
  • 1 tablespoon olive oil
  • kosher salt
  • 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 limes, cut into wedges

Directions:

  1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
  2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Grilled Veggie Pasta Salad

Yield: 4 Servings

Grilled Veggie Pasta Salad

Photo by BHG.com

Ingredients: 

  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • Shredded Parmesan cheese (optional)

Directions:

  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Photo by Taste of Home©

Yield: 6 servings.

Ingredients:

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
  • 1 medium onion, halved and thinly sliced

Directions:

  1. In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
    Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
  2. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

Nutritional Facts
about 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

White Castle® Turkey Stuffing

Yield: Makes about 9 cups (enough for a 10-to-12-pound turkey).

White Castle® Turkey Stuffing
Find more recipes at white castle.com

Ingredients:

  • 10 to 12  White Castle® Sliders, no pickles
  • 1-1/2 cups  Celery, diced
  • 1-1/4 teaspoons Thyme, ground
  • 1-1/2 teaspoons Sage, ground
  • 3/4 teaspoon Black pepper, coarsely ground
  • 1/4 cup  Chicken broth

Directions

  1. In a large mixing bowl, tear the Sliders into pieces and add diced celery and seasonings.
    Toss and add chicken broth. Toss well.
  2. Add ingredients to Casserole Dish, add an additional 3/4 cup of chicken broth and bake at 350 degrees for 35 minutes.
  3. Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.

Note:  Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.