French Dressing Potato Salad by Patty Ward

QCA Admin — Thu, 17 May 2012 13:38:00 GMT

Patty's husband claims he could make a meal out of her French Dressing Potato Salad, enjoy!

5 Pounds Yukon Gold Potatoes (White Potatoes Are Also Fine)

1 Large Bottle French Dressing

Boil potatoes until fork tender. After potatoes cool, peel, cut into bite-size pieces and place in large bowl. Pour the salad dressing over the potatoes and gently mix. Cover and place in the refrigerator for at least 4 hours or overnight.

The next day add:

1 Green or Red Pepper Chopped

2-3 Stalks of Celery Chopped

2-3 Carrots, Peeled and Chopped

6-8 Hard-Boiled Eggs, Chopped

Mayonnaise or Miracle Whip (1 qt. size)

Salt and Pepper to Taste

Dill Weed to Taste (Optional)

Mix all together well. You may not want to put the entire jar of Mayo or Miracle Whip in, so add some first then mix and see if you need more.

This is usually a summer party hit after people hesitate over seeing the color of the salad and then try it anyway!

Israeli Couscous with Apples, Cranberries and Herbs by Nancy W.

QCA Admin — Wed, 16 May 2012 14:33:00 GMT

Nancy found this recipe on the Internet and found out it's a great side at a cookout. She serves it at room temperature. It serves 4-6 by itself but serves double when served as a side.

Couscous:

2 T. Olive Oil

2 C. Israeli Couscous (or Barley or Orzo)

4 C. Low-sodium Chicken Broth

1/4 C. Chopped Fresh Flat-Leaf Parsley

1 1/2 T. Chopped Fresh Rosemary Leaves

1 tsp. Chopped Fresh Thyme Leaves

1 Medium Green Apple, Diced

1 C. Dried Cranberries

1/2 C. Toasted Slivered Almonds

Vinaigrette:

1/2 C. Apple Cider Vinegar

2 T. Maple Syrup

1 T. Kosher Salt (Nancy uses less)

1/2 tsp. Freshly Ground Black Pepper

1/4 C. Olive Oil

For the couscous: In a medium sauce pan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3-5 minutes. Add the chicken broth and bring to a boil. simmer for 10-12 minutes or until the liquid has evaporated.

Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Quilters' Recipes Blog : side dish

French Dressing Potato Salad by Patty Ward

Israeli Couscous with Apples, Cranberries and Herbs by Nancy W.