Manicotti with Three Sauces

08/03/2014 by Laura 1 Comment

We were watching the food channel the other night; Diners, Drive-Ins and Dives, I think. As we tuned in at the end of an episode, we caught a glimpse of a cannelloni with three sauces. Dave, my nephew and I all commented that it looked really good. The three sauces pesto, béchamel and marinara were layered on the cannelloni to represent the Italian flag. So when the daily conversation turned to “what shall we make for dinner” I decided we would give it a whirl. I had homemade pesto and marinara in the freezer and béchamel sauce only takes a couple of minutes. We took a quick survey of the pantry and only needed a few things. I usually use spinach and mushrooms in my filling, but since it is August and there are zucchini piled high in the veggie drawer, I decided that would be the “green” in the filling. I think my nephew went home one day too soon!

For the Manicotti

1 – 1 lb. chub of Italian Chicken Sausage

3/4 cup finely diced onion

4 cloves of fresh garlic, minced

3/4 cup of small dice zucchini

2 Tablespoons freshly chopped Italian parsley

2 Tablespoons freshly chopped basil

salt and pepper

olive oil for sautéing

1/2 cup dry white wine, to deglaze the pan

1 1 lb. container whole milk ricotta

2 eggs

3/4 cup of mozzarella, finely diced

(I like diced over shredded as you get little gooey cheese puddles in the filling!)

1/4 cup grated parmesan

12-16 manicotti tubes, boiled according to package directions

For assembly and serving

2/3 cup of prepared pesto

2 cups prepared marinara sauce

1 cup béchamel sauce

Add 2-3 tablespoons olive oil to a large sauté pan and heat over medium heat. Add the sausage and break up the chunks while cooking. Add in the zuchinni, onion and garlic and continue to cook until the vegetable are soft and the meat is browned. Add the white wine, stir and let simmer about 5 minutes until the liquid has evaporated. Season with salt and pepper. Remove from stove, pour into a large mixing bowl and let cool.

While the meat and vegetable mixture cools, prepare the manicotti. Boil for about 5 minutes. Drain and rinse with cold water. Set aside until ready to stuff.

In a small bowl, mix together the ricotta, eggs, diced mozzarella and parmesan. Add to the cooled meat and vegetable mixture and mix well. Prepare a baking dish by lightly oiling it.

Fill the pasta tubes. I used a very small spoon to stuff them. When we finished Dave said “we should have used a pastry bag”! Of course we should have used a pastry bag….what was I thinking?

Lay the filled tubes into the baking pan. Heat the oven to 350′. Add 3-4 Tablespoons of water to the baking pan and cover tightly with foil. Bake about 20 minutes and remove from oven.

While the pasta is baking, warm the marinara sauce in a small pan on the stove, prepare the béchamel sauce and pesto.

Basic Béchamel Sauce

4 tablespoons butter

1/4 cup finely diced onion

2 cloves finely minced garlic

1/3 cup Wondra flour

1/8 teaspoon freshly ground nutmeg

1/4 cup grated parmesan

salt and pepper.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and sauté until the vegetables are soft. Whisk in the flour to make a light roux. Slowly add the milk and continue to simmer until thickened. Add the cheese, nutmeg and salt and pepper to taste. Set aside. In a small bowl, mix about two tablespoons of béchamel into the 2/3 cup of pesto.

Remove the pasta from the oven. Layer the sauces on to the pasta in the desired fashion. My choice was three separate “sections”. You certainly could layer marinara, then béchamel and then pesto, one on top of the other. Return the pasta to the oven, uncovered and bake another 10 minutes. Garnish with grated cheese and freshly chopped Italian parsley, and touch up the sauces, if needed.

Buono appetiteo!

Bumper Crop Blueberry Pie

07/31/2014 by Laura 2 Comments

Our blueberry bushes are loaded with large berries in various stages of ripeness. The weather has been just perfect for them. I barely picked two gallons last year. I have picked about 4 gallons already.

So what do you do with an abundance of blueberries? You make pie, of course! This time, I made two. One for a friends birthday and one for my nephew, who just finished his bar exams. Lots of reasons to celebrate with pie.

Laura’s Blueberry Pie

pastry for 2 pies – detailed pie crust instructions here

Preheat the oven to 450′.

8-10 cups of blueberries, picked over to remove stems, leaves and green berries then rinsed and drained

2 cups of sugar

1 teaspoon cinnamon

1/2 cup quick cook tapioca

1/4 cup flour

4 ounces of butter

Prepare crust for two pies – or 1/2 recipe, one pie

Mix the berries, sugar, cinnamon, tapioca and flour together in a large bowl, very gently.

Pour the mixture into the prepared pie pans.

Cut two slices of butter into 4th’s and dot the pie with the butter.

Add the top crust. Trim evenly as shown in detailed pie crust instructions linked above. If you like, add little cut outs made from the remaining dough. Brush the crust with milk and sprinkle with sugar. Place each pie on a baking sheet lined with parchment paper. This makes the spill over a breeze to deal with!

Bake for 10 minutes at 450′. Reduce heat to 350′ and bake another 40 minutes. Rotate pies half way through the baking process. Let cool completely and then refrigerate. Serve with a big scoop of your favorite vanilla ice cream.

I almost forgot to mention…There is one more celebration happening today. Cooper is turning 3 years old and has officially been a part of our family for two years! (We adopted him on his 1st birthday.) It is traditional for our dogs to get an ice cream cone on their birthday! Happy 3rd Birthday Cooper, and many more!

Grilled Tandori Style Chicken

07/29/2014 by Laura Leave a Comment

After a few days of drenching rain,* we are back to our unusually hot temperatures in the mid eighties. Needless to say, if anything is getting cooked, it is being cooked outside on the grill! Our conversation, shortly after breakfast last Sunday, turned to what we would make for dinner. It went something like this:

Dave: “Have you thought about your dinner?”

Me: “No, have you”?

Dave: “No, not really”.

Me: “What about salmon”?

Dave: “We just had that. What about Chicken Parmesan”?

(We haven’t had salmon for weeks and Dave always wants chicken parmesan)

Me: “We just had spaghetti with Bolognese Sauce”.

Dave: What about hot dogs”?

Me: “Eeeeuuuuuwwwwwhhhh”!

(Dave frequently suggests hot dogs. I am happy with one or two a year, preferably at a baseball game with a very cold beer!)

And so it goes… This conversation is typical of most days when we are trying to figure out what to make for dinner.* My mom and I have said to each other, at least 100 hundred times, that coming up with what to cook, is harder than the actual cooking!

My current source of inspiration is the garden. I had lots of cucumbers and tomatoes ready to be eaten. That led me to tabouli (Lebanese) salad, which spring boarded me to tandoori (Indian) chicken and riata. The bonus of this international meal would be leftovers for lunch all week! A quick search on the internet for tandoori marinade led me to David Lebovitz Tandoori Chicken recipe. My version is below. Since it was late in the day, and since I had all the spices on hand in the “ground” version, I did not start with whole spices. Toasting and grinding whole spices would definitely intensify the flavor of the dish. We served the chicken with our version of raita, tabouli salad and grilled naan.

for the Tandoori Chicken

6 whole chicken legs (that means the thighs are attached)

1 cup whole milk Greek yogurt

1/4 t. saffron threads

1 T. boiling water

3/4 t. coarse salt

1 t. ground cumin

1 t. ground coriander

1 t. ground cinnamon

1/2 t. paprika

1 t. turmeric

1/2 t. garam masala

1 1/2 t. chili powder

1 t. fresh ground black pepper

juice of one fresh lime

1 tablespoon finely minced fresh ginger – about a 2 inch piece

4 cloves garlic, peeled and finely minced

Trim the excess fat from the chicken legs. Score the legs and thighs by making 3 deep angular cuts into the meat. (Most recipes call for skinless chicken. I did not remove the skin.) Place the chicken in a large zip lock bag. Soak the saffron threads in the boiling water for a minute. Place the yogurt in a small mixing bowl. Add the saffron and water, the spices, ginger, garlic and lime to the yogurt. Mix well. Pour the mixture over the chicken. Seal the bag and let marinate in the refrigerator a minimum of four hours, preferably overnight. Remove the chicken from the bag and place on a very hot grill. Cook until done, about 35-40 minutes, turning every 8-10 minutes.

Laura and Dave’s “Raita” Cucumber Cooler

This may not be traditional raita but it is our version and we love it.

2-3 cucumbers, peeled, sliced in half, seeded and chopped

1 small, sweet onion, peeled sliced into fourths and then sliced thinly

1 cup whole milk Greek yogurt

1 teaspoon of salt

paprika for garnish

Please the cucumbers and onions in a bowl. Add the salt and gently stir. Let stand for about 15 minutes. Drain the excess water. Gently stir in the yogurt. Garnish with paprika. Refrigerate until ready to serve.

for the Tabouli Salad

Since it was late in the day and I did not want to boil grains for 40 minutes in a hot kitchen, I used a tabouli salad mix. I added lots of fresh, chopped tomatoes, cucumbers and parsley from the garden. I also added extra olive oil and fresh lemon juice. I am anxious to make this salad with quinoa, a diversion from the traditional bulgur wheat.

*As always, I am grateful for the much-needed rain, a life with choices and plentiful food to eat.

Chicken Enchiladas Verde and the Fentons 50th Performance Celebration

07/23/2014 by Laura 1 Comment

Two of my favorite Mexican dishes are enchiladas verde or the saucier version, enchiladas suiza. Inspired by my nephews favorite green sauce from a taco wagon in Kennewick, I decided to create a version of green sauce as close to their favorite as possible. With tomatillos, jalapenos and Anaheim chilis ripe in the garden, it was time to attempt the infamous green sauce! Of course, final confirmation on how close to their favorite this is, will need to come from them!

Laura’s Green Sauce

8-10 fresh, firm tomatillos, husk and stems removed, and rinsed (it will not taste the same if using canned tomatillos)

2 jalapeno peppers

3-4 Anaheim chilies or poblano peppers

5-6 cloves of garlic

one sweet onion, like Walla Walla

olive oil, to coat the pan

salt for seasoning

white balsamic vinegar – about 2 tablespoons (I received a sample of O Brand, and I love it!)

6-8 sprigs of fresh cilantro

Place all the tomatillos, jalapeno, Anaheim chili or poblano pepper, garlic and onion in an oiled roasting pan. Season with salt. Roast in a 350′ oven about 25 minutes. Let the chilies cool and remove the tough, outer skin, seeds and membranes. Slice the jalapenos in half and remove the seeds and membrane.

Place all the roasted vegetables in the blender and blend until smooth. Add the cilantro and two tablespoons of white balsamic vinegar. Add additional salt if needed, and blend again. To make it hotter, add additional roasted jalapenos. If you need to cool it down, add additional roasted tomatillos. If you prefer a smoother sauce, you can force it through a sieve or colander. I used the sauce as it was for the enchiladas.

to prepare the Chicken Enchiladas

Meat from one whole cooked chicken, bones and skin removed – you can use a rotisserie chicken or a fresh, poached chicken

1 chopped sweet onion, like Walla Walla

2 cups shredded cheese, like Monterey Jack

1 – 1 1/2 cups of THE Green Sauce

1 cup of sour cream

12-16 tortillas, we used flour – if using corn, soften them in a little oil in a warm skillet before assembling the enchiladas

Place the chicken, onion, cheese, green sauce and sour cream in a bowl. Mix the ingredients together.

Place 3-4 tablespoons of the mixture on the tortilla a roll up tightly.

Place enchiladas in an oiled baking dish, seam side down. Continue in this manner until the filling is used up. Pour additional sauce over the enchiladas. Add additional grated cheese. Bake covered for 25 minutes at 350′, remove cover and bake an additional 10 minutes.

Serve with a little sour cream and a garnish of cilantro.

I was hoping this weeks post would solely be about our fabulous garden party and barbeque in honor of the Fenton’s 50th performance last Sunday! We worked all last week prettying up the yard, scrubbing the patio furniture and freshening up the garden. We made potato salad, black bean and corn salad, watermelon and blueberry salad. Hamburgers and hot dogs were readied to grill. The Fentons performed from 2-3pm at The Bite of Seattle. About 4pm, as I finished putting the flowers on the tables outside, and after 20 hot and dry days, the skies opened up and the rain came pouring down! Needless to say – the party moved inside and the camera was put away! I did want to share the cupcakes I made with you. The edible logo stickers are from Edible Tasty Prints. I used the design from the bands newest t-shirt, unbeknownst to Dave! Aren’t they adorable?

By the way, Monday was absolutely perfect for an outdoor party!

Be sure and visit the Fentons website and order yourself a copy of their new CD “Little Window“. My favorite new song is “Stir the Love” written by my sweetheart, Dave Keller.

Grilled Veggie Kabobs and Teriyaki Short Ribs

07/10/2014 by Laura Leave a Comment

I really do not mean to sound like a broken record but our fabulous summer just continues to be more and more fabulous! I have never had such great crops this early. I picked three cups of blueberries, a large cucumber, a batch of green beans, a couple dozen cherry tomatoes and more zucchini. I only have one zucchini plant and it is the small bush variety. However, it has produced 3-4 squash per week so far. With my commitment to use what I grow, I came up with this little veggie kabob. It was very simple and went perfectly with the teriyaki flanken style short ribs. There are no elaborate recipes or detailed instructions for this post. It’s too hot to cook, stage shots and spend a lot of time in the kitchen!

For the Veggie Kabobs

if using wooden skewers, soak them in warm water about 20 minutes, prior to placing the food on them

2 small zucchini, cut in bite size chunks

1 large red bell pepper, cut in bite size chunks

1 large, sweet onion (Walla Walla or Maui) cut in bite size chunks

1 fresh pineapple, peeled, core removed and cut into chunks

Place the fruit and veggies on the skewers in your desired pattern. Brush (or spray) the skewers lightly with coconut or olive oil. Season with salt and pepper. Place on a very hot grill, turning every 4-5 minutes until the zucchini is cooked through and the other vegetables and fruit are well-marked. When choosing ingredients for kabobs, make sure everything you are grilling together, will cook to the same doneness in the same amount of time.

For the Teriyaki Short Ribs

2 cups Soy Vay Island Style Teriyaki sauce (I LOVE their products and their story! As always, this is NOT a paid endorsement!)

2-3 pounds boneless or bone in, flanken style short ribs

Marinate the short ribs in the teriyaki sauce 3-4 hours or overnight. I place the meat in a zip lock bag, pour in the sauce and leave in refrigerator overnight. Bring the meat to room temperature prior to grilling.

Place the ribs on a very hot grill and cook to desired doneness. We prefer medium rare and we cooked them about 4 minutes per side.

Serve with rice and a little extra teriyaki sauce.

Dave’s Diner – The All American Burger!

07/06/2014 by Laura Leave a Comment

Dave has mastered the art of grilling a burger. He mixes 80/20 organic ground beef with salt, pepper, seasoning salt, and a little water. He heats the grill for a solid 15 minutes to ensure it is at the maximum temperature. The patties are seared about 5 minutes per side. He adds cheese the last few minutes, and lightly toasts the buns. Once removed from the heat, the meat rests at least 5 minutes. The best thing about grilling your own burgers? You can have it YOUR WAY! Mine was served with lettuce, tomato, dill pickle, purple onion, mustard, mayonnaise and ketchup. Oh, and a few sweet potato fries! My other favorite is with pepper jack cheese, grilled Anaheim chili, purple onion and avocado. Dave loves sautéed mushrooms and Swiss cheese on his. How do you like your burgers?

The picture below is one of the hummingbirds who lives in our back yard all year around. He loves the crocosmia, which is just outside of my office window. I caught this shot around dusk, while waiting for Dave to finish grilling our burgers.

Sweet Corn and Zucchinni Sauté with Basil and Chevre

07/01/2014 by Laura 1 Comment

This is my favorite time of the year! Dinners are quick and simple. Inspiration comes from what is on hand from the last visit to the farmers market, and what is ripe in the garden. The zucchini is now producing. If you have grown zucchini yourself, you know you need to check the plant every single day, under every single leaf or risk finding an 8 pounder that results in 15 loaves of zucchini bread! I have been checking everyday, and luckily I found two manageable zucchini. I was also lucky enough to find plenty of basil, a few Anaheim chilies and a sprinkling of ripe tomatoes. Unheard of this early in the season in Seattle, but hey, I’ll take it. Don’t you love the nasturtiums? They just seem to shout “summer”!

We had planned on bbq’d chicken and corn on the cob for a quick dinner. I love fresh, sweet corn but I prefer it OFF the cob. I know that is weird, maybe it’s due to a mouthful of braces and retainers as a kid, but I just don’t find a lot of pleasure in knawing the kernels off the cob. Armed with what I found in the garden and what was in the fridge, I came up with this quick sauté. It was delicious. If you’re like my Mom and don’t like chevre, you could easily use a little parmesan or feta, or even no cheese at all! Be creative, use what you have on hand and adjust the proportion of the ingredients to your taste!

For the Sweet Corn and Zucchini Sauté

olive oil for sautéing

salt and pepper

2 small zucchini, sliced in thirds and then diced

2 ears of corn, kernels sliced away from cob (Place the corn in a bowl, use a very sharp knife to cut the kernels away)

1 small, sweet onion

1 large Anaheim chile, chopped fine

1 diced tomato or a handful of cherry tomatoes, halved

1-2 Tablespoons fresh basil chiffonade

2-4 Tablespoons crumbled chevre, or any other cheese you prefer

Warm the olive oil over medium heat in a sauté pan. Sauté the diced onion and green chili until soft. Add the zucchini and tomatoes. (I also threw in a little purple salad onion I accidentally pulled up!)

Season with fresh ground salt and pepper. Sauté about 5 minutes and layer the corn on top of the pan. Reduce the heat to low, cover and let the corn steam, about 5 more minutes. Do not over cook. You want the corn to remain a little crispy.

When ready to plate, scoop onto a serving dish, garnish with the basil chiffonade and crumbled chevre. Serving this at room temperature is perfectly fine. Serve this over brown rice or quinoa for a hearty vegetarian main dish.

First Day of Summer!

06/22/2014 by Laura Leave a Comment

Yesterday was the first day of summer; the longest and most wonderful day of the year. The solstice begins a series of long days! Since we are so far north it can remain light up to 10:30pm. We were charmed by perfect weather, not always the case on June 21st in Seattle! We worked in the yard most of the day; weeding, trimming, mowing, sweeping. Feeling inspired and motivated, we tore into our garden shed. The shed was in total disarray and begging for reorganization. By disarray, I mean knowing you have string for the weed whacker, a washer for the sprinkler, twine for the tomatoes; but cannot find any of it! With hooks replaced, tools rehung, gloves, hand tools, washers, sprinklers and clippers all sorted and placed in bins the shed has returned to a state of organized usefulness! We pinky swore we would keep it that way! Rewarding ourselves, we relaxed on the patio for a couple of hours; listening to music and drinking in the beauty of the day.

It was (all too) soon time for dinner. Armed with my bounty from the farmers market and a piece of Copper River Salmon, dinner was quick and easy. I knew I wanted to use my peas, fava beans, and garlic scapes, somehow. Catching up on my favorite blogs in the afternoon, I came across a dish posted by Aran Goyoaga at Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg. Not really a salad and not really a vegetable, it was more of a first course. The dish was exactly what I was looking for. I modified the recipe to include tiny, new potatoes. The dish would be a wonderful meal on its own, and was also perfect with the grilled salmon.

I prepped the peas and the fava beans the day before. If you have never worked with fava beans, there are a couple of steps. First, remove the beans from their velvety outer jacket.

Next, blanch the beans for about 30 seconds in a pot of boiling water, and immediately place in ice water. This makes it easier to remove the white, outer shell from the bean. Remove the outer layer and set aside.

Shell the peas and set aside. Can you tell Dave shelled and photographed the peas?

For the Fava and Peas with Potato, Prosciutto and Fried Egg

Adapted from the original recipe Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg.

About 1 pound of Fava Beans, shelled, blanched and peeled

About 1 pound of English peas, shelled

4-6 tiny, new potatoes (not in original recipe)

3 tablespoons of olive oil, plus additional for frying the eggs

1 small leek, cleaned and sliced, white parts only

5-6 garlic scapes, or 2 finely sliced garlic cloves if you do not have scapes

4 slices prosciutto or Serrrano

2 eggs

1 cup watercress, – I had arugula which I used instead

Chopped mixed herbs, I used parsley and tarragon

Bring a pot of salted water to a boil. Blanch the fava beans and peas about 2 minutes. Remove and drain in a colander.

Add the potatoes to the boiling water and cook until a sharp knife can easily be inserted, about 10 minutes. Drain and slice in half.

Heat 3 tablespoons of olive oil in a sauté pan. Sauté the leeks and scapes (or garlic) until soft, but not brown. Add the fava, peas and potatoes. Season with salt and pepper. Sauté to warm through and to ensure all vegetables are coated with the oil. Set aside and prepare two fried eggs.

When ready to plate, place the vegetables on a plate of arugula (or watercress). Top with the prosciutto and fried eggs. Garnish with the chopped herbs. I also added some sliced radishes at this stage.

A perfect summer meal and a perfect summer day. Cheers to many more!

Greek Style Salad and Chicken with Herbs

06/20/2014 by Laura 1 Comment

Here in Seattle, I can visit a different neighborhood Farmers Market everyday of the week from early June through late September. I visited the Lake City Farmers Market yesterday afternoon. It was my first visit to this particular market, and my first “summer” market shop. Needless to say, I got a little excited and a bit carried away. I found many late spring treasures: last of the season asparagus, fava beans, English shelling peas, green garlic, garlic ramps, farm fresh eggs and farmstead feta cheese. There were also some early summer things from the warmer, Eastern part of the state: cucumbers, peppers and even a few tomatoes. I had no immediate plans for anything I bought. I just knew it would all be wonderful.

Quickly surveying what was available from my garden, the chicken breasts I thawed earlier in the day, and my haul from the market, I decided on a Greek Salad and grilled chicken for dinner.

Dave was at rehearsal and not around to help me with photos, so I had not really planned on posting this meal. I took a few shots along the way that turned out fairly well, and since the meal was really delicious, I decided to share it after all.

Like I mentioned earlier, I had originally planned to throw the chicken on the grill for a few minutes. Once the chicken breasts were on the plate and liberally seasoned with olive oil, chopped oregano, lemon zest and salt and pepper; they just seemed to say “roll me up and sauté me”! Ok then, that’s what I did and I will definitely do it again. Next time, I will hold back a little feta from the salad and include that in the center as well as the herbs.

Roll the chicken from the longer edge. Tie with kitchen twine or secure with toothpicks. Heat a sauté pan over medium heat. Add a little olive oil to the pan. Sauté the chicken breasts on all sides, until done…about 10 minutes. Deglaze the pan with a squeeze of lemon juice and a little white wine. Slice the chicken into rounds and serve with the pan drippings and the Greek Salad.

Laura’s Greek Style Salad – adjust the ingredients and proportions to your personal taste

Cucumber, peeled, quartered and sliced

Red bell pepper, chopped into bite size pieces

Purple onion, quartered and then thinly sliced

Pitted kalamata olives

Feta cheese, cut into cubes

Cherry tomatoes, halved

2 Tablespoons fresh oregano, coarsely chopped

Fresh cracked pepper and freshly ground salt

Juice of one lemon

Good quality, fresh, peppery olive oil

Chop all ingredients and place in a bowl. Gently mix with your hands. Add the lemon juice and enough olive oil to coat the vegetables. (Olive oil to lemon juice ration is typically 3 to 1.) Adjust the seasoning. Chill until ready to serve. I plated the salad on butter lettuce leaves.

I harvested our first of the season tomatoes this week! Having a ripe tomato this early is a big accomplishment in Seattle! I took a chance and planted earlier than usual this year. Luckily, the weather has supported that decision with mild temperatures and alternate days of rain and sun.

Dave’s Diner – Summertime Macaroni Salad

06/11/2014 by Laura 2 Comments

We posted this recipe last summer with some pretty bad photos. You may remember, Dave has taken over macaroni salad responsibilities. It is one of his favorites and I used to make it for him. Last summer, due to my heavy travel schedule for work, Dave decided to learn to make it on his own. After a couple of phone calls; one to me and one to his Mom, he had his recipe down! This post is especially fun as I was away when Dave made this. He set up the shots and took all the photos himself! He also made bbq chicken to go with this salad, but did not get any shots. Maybe next time!

Dave’s Summertime Macaroni Salad

1 1lb package elbow or salad macaroni, cooked according to directions (be sure not to overcook), rinsed, drained and cooled

6 hard-boiled eggs, cooled, peeled and chopped

1.25 cups chopped dill pickle (I used to use sweet pickle – Dave changed it up)

1.25 cups diced celery

1.25 cups chopped, purple onion

1 cup sharp cheddar cheese, cut into small cubes

1 to 1.5 cups mayonnaise, depending on how you prefer the salad

2 T. yellow mustard

2 T. pickle juice

2 t. celery seed

1 t. celery salt

salt and pepper to taste

paprika for garnish

Place all ingredients in a large mixing bowl. Stir together gently. Place in serving bowl, garnish with paprika and chill at least 4 hours. This salad is actually best chilled overnight.

As with all kitchen endeavors, Dave had a lot of help with this recipe. (Photo from first post.)

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