Do you like to read romance novels? Wouldn't you like to know more about your favorite authors? Well you came to the right place! Join the writers of Romance Weekly as we go behind the scenes of our books and tell all..... About our writing of course! Every week we'll answer questions and after you've enjoyed the blog on this site we'll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box.
This week, we were challenged to divulge a family favorite holiday dish. With the holidays right around the corner, it's the perfect time to pick up a few new recipes to try. If you just hopped on over here by way of Elaine Jeremiah:
http://elainejeremiah.co.uk, welcome!
Every year the family gathers at my house for Thanksgiving dinner. Ironic, since I am terrible in the kitchen. These funny cards are very true for me.
As much as I hate cooking, this is the one time of year when I absolutely love being in the kitchen. There's just something comforting about making all my family favorites. It's like remembering or honoring all those that we have lost. And I am a huge stickler about traditions. No holiday is complete without my Grandma Nana's candied yams and my Grandpa's Napa Cabbage Salad.
Some years we wind up with 30 or more people crammed into my small house, and other years we have around 16-20. No matter what happens, someone always begs me to make my Baked Potato Salad. Hope you like it!
Baked Potato Salad
Ingredients
8 potatoes
1/2 lb Velveeta cheese, cubed
1/2 lb bacon, fried and crumbled
3/4 C sliced black olives
1 C mayonnaise
1/2 C onion (optional)
Paprika
Directions:
Peel, cube, and boil potatoes. Fry bacon until crisp, then cool and crumble. Both can be done the night before, if desired.
Preheat over to 350 degrees. Spray a 9 x 13 inch pan with Pam or other non-stick spray. Layer potatoes in the bottom of the pan. Cover potatoes with Velvet cubes, chopped olives, and onions. Spread mayonnaise over the top. Sprinkle with crumbled bacon and paprika. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 30 minutes.
Notes: Whatever you do, don't boil the potatoes until they turn to mush! It just won't taste the same. I usually double the recipe and use a 10 pound bag of potatoes and a large box Velvet. It's usually enough to make a 9x13 dish and a 8x8 dish. We keep the smaller dish on hand in case we run out.
What to do with the leftovers:
The next morning, fry the potato salad up in a skillet and add scrambled eggs, leftover ham, and bell peppers to the mix. It's a great way to start your day!
Next up on the blog hop is author A.S. Fenichel. Click the link to check out what recipe she's cooking up for us.
http://asfenichel.net/blog/
