An All-American Summer Meal
In a medium saucepan, bring 4 Russet Potatoes to boil until you can pierce them easily with a fork.
Remove from heat, drain pan, and cool.
At the same time, place 4 eggs in a small saucepan and cover with water.
Bring them to a rolling boil, then turn the burner off. Let the eggs cool in the water.
Place in a large mixing bowl:
3 ribs of Celery, chopped
1/2 White Onion, finely diced
1 – 1 1/2 cups Mayonnaise (I like a lot, some people like less)
2 Tablespoons Country Dijon Mustard
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Celery Seeds
Eggs sliced both ways in an egg slicer
Stir until well-blended. Taste; and adjust Salt and Pepper to taste.
Place on a sheet of foil, spread with Butter, and sprinkle with Salt & Pepper.
Wrap Corn in foil and seal well.
Roast on indirect heat on the grill for 15 – 20 minutes, turning occasionally.
|Miniature Roses for sale at the Channel Islands Farmers’ Market|
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