As I’ve mentioned before, a friend of mine used to say that if you had the salad and a dessert nailed down before noon, the rest of dinner would fall into place.
If you want to put that theory into practice, here are two recipes designed to do the job.
The salad how-to comes to us courtesy of Camano Island cook Jane Tozer Paton, who says, “I love this potato salad it is spicy!”
Then, for the dessert portion of the plan, we have the last of the cherry brownie possibilities. It’s yet a different version of Black Forest brownies, and it’s another recipe shared by Carol Wilson.
Sugar snap potato salad
112 pounds small red potatotes, quartered
Boiling water
Cold water
12 pound fresh sugar snap peas
12 cup finely chopped red onion
13 cup mayonnaise
13 cup plain yogurt
1clove garlic, minced
3tablespoons Dijon mustard
2teaspoons dill weed
12 teaspoon salt
Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain well. Place potatoes in a large bowl; add peas and onion.
In a small bowl, combine the mayonnaise, yogurt, garlic, mustard, dill weed and salt; pour over the potato mixture and gently toss to coat. Cover and refrigerate at least 1 hour.
Makes 12 servings.
Black Forest brownies
1can (20 ounces) cherry pie filling, divided
1package (15-20 ounces) fudge brownie mix
1egg
1package (3 ounces) cream cheese, softened
2tablespoons butter, softened
12cup cocoa
112 cups powdered sugar
12teaspoon vanilla
Combine 113 cups of the cherry pie filling with brownie mix and egg. Spread batter in a greased 9-inch square baking pan. Bake at 350 degrees for 35 minutes. Remove from oven and cool.
When cold, prepare frosting: In mixing bowl, cream the cheese and butter; mix in the remaining cherry filling, cocoa, powdered sugar and vanilla; beat until smooth. Spread on cooled brownies. Keep refrigerated.
Makes 12 servings.
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