Fourth Of July Wishes And A Couple Of Dishes From Vivian And Marilyn

Hi Gals,

The Fourth of July is upon us and it’s going to be great on-the-water weather. Vivian and her husband, Roland, plan to enjoy the fireworks from their 42′ Maxim on Lake Washington. Her husband is president of their condo marina board so they are active there. Vivian is an inspired cook so I’m sure they will have great food around.

Marilyn and her husband live aboard a 42′ Chris Commander in the middle of the fire works action on Lake Union. The trick is to stock up a day ahead and then never leave your parking spot on the 4th. Lake Union is like a bowl around which much of the city descends. The dock is one big party. Marilyn plans to make a couple of Indian dishes, her grandma’s amazing potato salad and then relax.

Vivian’s recipe is a blast from the past. Her mother used to make Tomato Aspic which, if memory serves, gained popularity in the 1950’s. I wonder how many of you had it growing up and still make it? The idea of cutting it into chunks to serve with vegetables would add an interesting taste and texture to the hors d oeuvre platter.

Tomato Aspic
Makes about 2 cups or 4 servings

INGREDIENTS:
1 pck. (4-serving size) JELL-0 Brand Lemon or Orange Flavor Gelatin
1 cup boiling tomato juice or vegetable juice cocktail
2/3 cup cold tomato juice or vegetable juice cocktail
1 tablespoon lemon juice
1 to 2 teaspoons prepared horseradish
1/2 teaspoon onion powder (optional)

INSTRUCTIONS:
Dissolve gelatin in boiling tomato juice. Add cold tomato juice, lemon juice, horseradish and onion powder. Pour into 9×5 or 8×4-inch pan or 2 cup mold. Chill until firm, about 4 hours. Cut into 1-inch cubes and serve as a snack with celery stalks, or serve on tossed salad, if desired.

Marilyn’s recipe is from her maternal grandmother and makes it hard to ever make another type of potato salad. It makes enough for a crowd and has been a creamy family favorite for years. The tricks are the finely chopped onions and the whip cream.

Ruth Allen’s Potato Salad

INGREDIENTS:
1 – 5 lb. bag of Russet potatoes
2 teaspoons of salt (for boiling potatoes)
1 large sweet onion, chopped very fine
8 large eggs, hard-boiled
2 cups of Best Foods Mayonnaise
½ cup of cider vinegar
¼ cup of whipping cream (not whipped)
2 teaspoons of salt (start with 1 teaspoon and add to taste)

INSTRUCTIONS:
Boil eggs, peel and place them in the refrigerator to cool.

Bring 9 cups of water to a boil with 2 teaspoons salt.
While heating water, peel all the potatoes and cut them for boiling.
Add the potatoes to enough of the boiling water to cover and keep them boiling uncovered for around 15 minutes (a potato chunk should break easily in two when cut with a spoon.)Drain the potatoes and allow them to cool, ideally in the refrigerator.

In a very large bowl, slice the potatoes and eggs, mixing chunks together (the potatoes may be a little flaky.) Add the finely chopped onion, 2 cups of Best Foods Mayonnaise; slightly mix the mayonnaise into the ingredients. Add ¼ cup of whipping cream and continue mixing. When the potatoes and eggs are coated, add ½ cup cider vinegar and the salt. Mix well. It’s very creamy. It gets even better after sitting for a bit in the refrigerator.

We wish you a relaxed and enjoyable Fourth of July!

Marilyn and Vivian

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