Potato Salad

  • 2 qt red potatoes cut to bite size; cooked in boiling, salted water until done but not mushy
  • 3 T vinegar
  • 1 medium onion, chopped fine
  • 3 T whole grain mustard
  • ¾ cup mayonnaise
  • 1 cup sour cream
  • salt, pepper, granulated garlic, hot sauce, and Lawry’s season salt to taste
  • Prepare potatoes as described above.
  • Strain potatoes and transfer to mixing bowl.
  • While still hot, add vinegar and onion and toss gently.
  • Allow to cool to room temperature then fold in remaining ingredients.
  • May be served immediately or chilled and served cold.

I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste. Makes 16 1/2-cup servings.

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Flourless Chocolate Cake (with video)

  • 8oz semi sweet chocolate, chopped
  • 1-cup butter, melted
  • 1¼ cup granulated sugar
  • 1 cup cocoa powder
  • 6 eggs, large
  • 1 T vanilla flavoring
  • Preheat oven to 350F.
  • Butter 1- 10” spring form pan and line the bottom with parchment paper.
  • Combine melted butter and chocolate in a double boiler until chocolate is melted and mixture is smooth; stirring every few minutes.
  • While chocolate is melting combine the rest of the ingredients in a bowl and whisk until smooth and sugar begins to dissolve.
  • Once chocolate mixture is ready, combine with egg mixture and whisk until smooth. Pour into prepared spring form pan and bake for about 45 minutes or until just set.

Enjoy this rich, chocolate lovers dessert with maybe a little extra chocolate sauce or we use our creamy Bailey’s sauce drizzled over a small slice. Makes 16-20 servings.

Video Tutorial

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Bailey's Sauce

  • 1 cup heavy cream
  • 2 T granulated sugar
  • 2 T light brown sugar
  • 1 t cornstarch
  • 1 t cold water
  • ¼ cup Bailey’s or other coffee liqueur
  • Combine cream and sugars together in small sauce pan.
  • Bring to a simmer over medium heat, stirring occasionally.
  • Combine cornstarch and cold water together in small bowl.
  • Add this to the simmering cream and whisk continuously for 1-2 minutes.
  • Remove from heat and allow to cool slightly.
  • Whisk in vanilla and Bailey’s.

May be used immediately or chilled first. Goes great on anything chocolate! Makes 24 1/2-oz servings.

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