Some traditional recipes just can’t be beat, like my dad’s recipe for egga kakka, a pancake recipe also known as Swedish Pancakes or Crepes. Pancakes come in many shapes, from very thick breakfast pancakes to very thin and delectable crepes. When my dad made egga kakka, he spreads it with butter, sprinkled with sugar and rolled them up. I also like to serve them topped with fresh fruit and whipped cream. It’s still a favorite meal of mine that I serve often. ■ Dad’s Egga Kakka (Swedish Crepes) ● 3 eggs
This week I am sharing a recipe for potato salad that my sister Judy served at a barbecue on Father’s Day that had lemon Jell-O in it. I know you think this is crazy to put a box of lemon Jell-O in your potato salad but it was very creamy and tasty. The recipe makes a large batch of dressing that would also be flavorful in a tuna or chicken macaroni salad. Because it keeps in the refrigerator for up to six weeks, it would be very handy to use in many different salads using as much dressing you need.
I remember as a young girl my grandmother making potato wedges. Still today, when I want to serve something different with grilled steaks, chicken or hamburgers, I make Grandma’s Potato Wedges dipped in a sour cream dip. People always enjoy them even as a snack or appetizer. ■ Grandma’s Potato Wedges with Dipping Sauce ● 1/3 cup flour ● 1/3 cup Parmesan cheese, shredded ● 1 teaspoon Paprika ● 3/4 teaspoon garlic powder
I have used Coke and 7-Up in various recipes but I have never used root beer until I recently got a recipe from my good friend Mary Jo for pulled pork. The pork roast is slowly cooked in the crockpot for several hours in root beer. The meat becomes tender enough that it can be pulled, or easily broken into individual pieces. Tossed with barbecue sauce at the end was a tender great tasting shredded pork to serve on fresh buns that brought rave reviews. I think it would also freeze well for quick great tasting meals. ■ Pulled Pork
Nothing says summer grilling better than a good old-fashioned meal all made on the grill. I enjoy many different flavors on the grill but I recently made chicken legs that were very tasty. Chicken breasts are definitely delicious barbecued but dark meat like legs has a little more fat in them and are not as apt to dry out from the grill heat. I served the BBQ chicken legs with grilled green beans and potatoes. It was a very enjoyable meal hot off the grill. Barbecued Chicken Legs on the Grill For the Rub: 2 teaspoons paprika
Summer offers all sorts of fun and activities and one of them is Memorial Day picnics. It’s a weekend that signals the traditional start of summer, and after a long winter, we are all anxious to enjoy the outdoors. Picnics many times include a potluck where many different dishes are enjoyed. This week I am sharing a couple of great salad recipes that would be great served at any picnic or summer event. Have a Safe and Happy Memorial Weekend! ■ Antipasto Pasta Salad ● 1 pound seashell pasta
It’s that time of the year when potato salad is served on many occasions. When I think of potato salad it makes me hungry for Gary’s mom’s recipe for creamy potato salad. In fact, I just boiled potatoes and eggs today to make a batch for dinner to serve with grilled chicken. Her recipe is a little more work, but ohhh, so well worth it. It’s absolutely delicious! ■ Hoglin Potato Salad ● 1/2 cup sugar ● 1 tablespoon flour ● 1/2 cup vinegar
Hats off to all the moms! I feel so blessed to still have my mom around to celebrate Mother’s Day. We just returned from Fargo where family gathered and celebrated my mother’s 86th birthday. With Sunday being Mother’s Day, be sure to thank your mom for all of the great things she has done. Mom always planned her menu and especially Sundays she relied on dishes that would be baked in the oven while we were at church. Still today I rely on many dishes I was raised on. This week I would like to share a few of her favorites. Happy Mother’s Day to all of you deserving moms!
When I pick up groceries, I like to purchase a roasted chicken in the deli. It’s so handy to have in the refrigerator to make sandwiches or to use in numerous recipes that call for cooked chicken. If you have an occasion where you need to bring a salad, my sister Judy’s recipe, Judy’s Chicken Pasta Salad with Grapes, is awesome. It fits any occasion and is also delicious served for a light supper with a soft dinner roll. ■ Judy’s Chicken Pasta Salad 1 deli roasted chicken 4 cups tricolor pasta, cooked
I really enjoy using my Crock-Pot when preparing meals. I have a number of slow cookers from a small one that I use for appetizers to large ones that I use when preparing soups and one pot meals. I prepare the dish in the evening, store the filled “lift out” vessel in the refrigerator overnight and place it into its electric holder in the morning as I dash out the door to go to work. I love coming home from a full day at work to a hot, fresh, slow cooked meal. ■ All Day French Dip ● 4 pounds beef roast