This mustard-style Great American Potato Salad is a traditional, basic potato salad—perfect for a Memorial Day picnic or any summer meal. It’s such a great summer side dish. I found this recipe over at KraftRecipes.com and I think it’s really good! Continue reading
I found a beef stew recipe in a vintage promotional cookbook that was published in 1961, the Cutco Cook Book. I found the 
cookbook at a flea market for $1.00, so I couldn’t pass it up! I love the vintage illustrations in these old cookbooks and it’s always fun to try recipes from them.
I first made this stew about four years ago, and this is actually a repost of the recipe–my original photo was really bad–this one’s a little better! I made a few more tiny changes to the recipe, too–I used light olive oil instead of vegetable oil (you can also use canola oil), used a little less water, and added a little more peas. The new amounts are updated in the recipe below.
Winter is the perfect time to eat a hot bowl of stew and I made this on one of the coldest days we’ve had so far this season! It’s a very chunky stew, so if you’re wanting to make something hearty, you’ll have to try this. The cookbook says the recipe serves four, but I think it’s more like six–it makes a big potful of stew! If you like your food well–seasoned, you’ll probably want to add additional salt and pepper or your favorite seasoning to taste; otherwise you may find this stew a little bland.
I made the stew in my cast iron Dutch Oven, but you can use whatever kind of pot with a lid that you like–just make sure it’s a large one! 🙂
RETRO BEEF STEW by NancyC, adapted from the 1961 Cutco Cook Book
Makes 4 to 6 servings
- 1 1/2 pounds stew beef (or chuck or round beef, cut into 1-inch chunks)
- 1/3 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 Tablespoons non-GMO canola oil or light olive oil
- 2 medium onions, diced
- 1 garlic clove, minced
- 1 1/2 cups boiling water
- 1 (14.5 oz.) can diced or crushed tomatoes
- 1 1/2 Tablespoons Worcestershire Sauce
- 3 medium potatoes, peeled and cut into chunks
- 1 (1-lb.) bag baby carrots that are peeled and ready to use–slice each baby carrot in thirds OR use 8 medium-size carrots, peeled and cut into 1″ thick slices
- 1 1/4 cups frozen peas
- additional salt and pepper (or your favorite seasoning) to taste, if desired
If you are cutting your own chunks of meat, trim excess fat from meat first, then cut into chunks.
Combine flour, pepper, and salt in a large ziploc bag; add chunks of meat; shake until pieces are coated.
Add oil to Dutch Oven over medium heat; add meat chunks and brown on all sides.
Add diced onion and garlic, then boiling water, canned tomatoes, and Worcestershire Sauce. Stir well to combine ingredients.
Cover and reduce heat to low; simmer for 1 hour. Add potatoes, carrots, and peas, and simmer for another hour or until potatoes and carrots are tender. Season with additional salt and pepper (or your favorite seasoning) to taste, if desired.
Stew is just the thing to warm you up on a cold day! Have you made any good stews this winter season? What ingredients do you like to use to add more flavor to them?
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This is a super-easy recipe I found a while back on the box of a Lipton® Onion Soup package. It’s so good! And I also like it because you don’t have to peel the potatoes–just leave those skins on and cut them into chunks! This is a very versatile side dish–you can serve these potatoes at breakfast, lunch, or dinner.
Many friends have asked me for this recipe over the years, and I posted it several years ago but didn’t have a very good photo of it– so this is a re-post of the recipe with a new photo. I also added suggestions on other ingredients you can add to these potatoes if you want.
ONION-ROASTED POTATOES adapted from Lipton®
Makes 4 servings
- 1 envelope onion soup mix
- 2 lbs. of potatoes (about 4 medium or 3 large), cut into large chunks
- Optional: 1/3 to 1/2 cup finely chopped green or red bell pepper
- 1/3 cup non-GMO canola or light olive oil
Preheat oven to 425˚F. Add all ingredients in a gallon-size plastic ziploc-type bag. Seal bag and shake until all the potato chunks are evenly coated with the oil/onion soup mixture. Then put potatoes in a 13 x 9″ baking or roasting pan and discard the bag. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
FOR BREAKFAST OR BRUNCH: These potatoes are great served with a breakfast casserole and fruit salad for a filling breakfast or brunch. After roasting them, you could add 1/3 cup of finely chopped fresh chives and/or mix in some crumbled bacon if you want to make the potatoes a little fancier.
FOR LUNCH AND DINNER: For lunch, these potatoes are great with just about any hot sandwich that you would serve french fries with–and they’re probably healthier than fries. It’s a great potato side dish for dinner, too. If you have cheese-lovers in your family, you could sprinkle some cheddar cheese on the potatoes after they’re done roasting, and pop them back in the oven for a few minutes, just to melt the cheese a little. Yum!
These potatoes get eaten up pretty quickly, so you may want to think about making a double batch in a larger baking pan if you’re cooking for more than 4 people.
Hope you enjoy them! Have you made roasted potatoes before?
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I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to try it out! You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very cheesy and creamy–just the way I like my potatoes! 🙂
The original recipe says to peel the potatoes after boiling them, but after trying that, I think it might be easier to peel them before boiling. Or just leave the skins on. I started peeling some of the potatoes after they were boiled, then decided to leave the skins on the rest of them to save time. Some of the peeling will come off as you’re grating the potatoes, too.
As you’re mixing the grated potatoes, cheese, and sour cream, be sure to use an extra-large bowl so it will be easier to mix (you might also want to add in real bacon bits or pieces–I didn’t think about adding the bacon in until after I had made these, so that’s why you’re not seeing any bacon in the photo). The mixture will be quite thick, so you’ll need to spoon it into your pan or baking dish. I really loved the way these potatoes turned out–how could they not be good with all that cheese and sour cream? When you’re in the mood for some comfort food, you’ll need to try these potatoes out!
AUNT BEE’S SOUR CREAM AND CHEESE POTATOES slightly adapted from RecipeLion
Makes a 9 x 13″ pan
- 4 pounds red potatoes
- 4 cups shredded or grated Sharp Cheddar Cheese
- 24 ounces light sour cream
- salt and pepper, to taste
- optional: stir in some real bacon bits or pieces, about 1/2 to 2/3 cup
- optional: 1 1/2 Tablespoons finely chopped fresh chives, for garnish
Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish; set aside.
Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, then peel (or you can peel before boiling or just leave the skins on; whatever is easiest for you). Using the large holes on a grater, shred the potatoes.
Place potatoes in an extra-large bowl. Stir in the cheese and sour cream (also stir in bacon bits or pieces, if using). Add salt and pepper to taste.
Spoon potato mixture into a greased baking dish or 9 x 13″ pan and bake, uncovered, at 350˚F for 45 minutes. Remove from oven and sprinkle fresh chives on top, if desired, then serve.
It’s really hard to stop eating these super-cheesy, super-creamy potatoes-you keep on wanting to go back for more! Keep this in mind as a side dish for the holidays–I’m sure everyone would love it! Do you have a favorite potato side dish recipe?
Two of my favorite summer foods are deviled eggs and potato salad. So why not put them together? I decided to try that out, and found that this Deviled Egg Potato Salad is soooo good! The deviled egg mixture is so yummy with a sprinkling of paprika on top and the potato salad is a creamy mustard-style salad that goes perfectly with the taste of the deviled eggs on top. And there are some eggs mixed into the potato salad too, giving you lots of delicious deviled egg flavor.
I tried a new mayonnaise in this recipe which was really good–JUST MAYO from Hampton Creek, a company on a mission to make healthier food affordable. This mayonnaise is made with healthy ingredients like non-GMO expeller pressed canola oil, filtered water, lemon juice, white vinegar, and a touch of organic sugar, pea protein, and spices. So it’s great for people with soy and egg allergies, since it’s egg-free. But you’d never know–it has such a rich taste and creamy texture. And of course it is cholesterol-free too. This mayo also comes in several savory flavors: Chipotle, Sriracha, and Garlic. You can visit the Hampton Creek site to find where it’s available at stores near you.
I’m having a giveaway which includes samples of Hampton Creek Just Mayo, Just Mayo Sriracha, and Just Mayo Garlic, plus a handy little hat with the Hampton Creek logo on it. See the end of the post for details on the giveaway!
Going back to the Deviled Egg Potato Salad, this would be a great dish to make over Labor Day weekend, especially if you are planning on having a potluck or picnic! This dish is definitely not cholesterol-free like the Just Mayo is, but at least this mayo doesn’t add any additional cholesterol, for those of you who have to watch that. And if you just want to make a basic egg-free potato salad, follow the directions for the POTATO SALAD part of this recipe, leaving the hard-boiled eggs out.
DEVILED EGG POTATO SALAD by NancyC, adapted from CDKitchen
Makes about 10 servings
EGGS:
- 6 hard-boiled eggs, peeled (you will need a total of 9 hard-boiled eggs; see the rest of the recipe below)
- 1 teaspoon minced dill pickle (or you can substitute sweet pickles)
- 1 teaspoon yellow mustard
- 1/2 teaspoon dry mustard
- 2 Tablespoons mayonnaise
- 1 dash salt
POTATO SALAD:
- 1/2 cup finely chopped yellow onion
- 1/3 cup yellow mustard
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 cup shredded or finely chopped dill pickles (or you can substitute sweet pickles)
- 1/2 Tablespoon dill pickle juice
- 1 1/4 cup mayonnaise
- 6 cups boiled potatoes (peeled or unpeeled) and cubed
- 3 hard-boiled eggs, finely chopped
- 1/2 to 1 teaspoon paprika
Cut 6 of the 9 boiled eggs in half; remove yolk (save the other 3 eggs for the potato salad mixture). Place yolks in medium bowl and mix with pickles, mustards, mayonnaise, and salt; stuff the 6 eggs with the yolk mixture and set aside.
In large bowl, blend the onion, mustards, salt, pickles, pickle juice, and mayonnaise. Then stir in the cubed boiled potatoes, and add in the remaining 3 hard boiled eggs, finely chopped, last.
Spoon mixture into large serving bowl (or keep in your large mixing bowl if you want to serve the salad from that). Top with paprika, sprinkling evenly over the salad, and arrange deviled eggs around the top of the salad in a circle for garnish (you can top the deviled eggs with a little paprika too, if you want).
GIVEAWAY IS NOW CLOSED–Congratulations to Cheri, who made comment #8, which was chosen randomly as the winner!
NOW FOR THE GIVEAWAY: If you’d like to win three (8-ounce) containers of JUST MAYO (one each of Regular, Garlic, and Sriracha flavors) plus a black cap with the Hampton Creek logo, leave a comment on this blog post between now and Wednesday evening, August 27, at 8 p.m. (CST). The random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced later on Wednesday evening, August 27 on this post. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.
First Entry: Leave a comment on this post–it would be great to hear if you are a deviled egg or potato salad fan!
One Bonus Entry: If you are a new or existing follower or subscriber, you may leave one extra comment telling me the way (or ways) you follow.
Note: if your comment doesn’t show up right away, it just means I haven’t had a chance to approve your comment yet–I approve all comments because of spam comments that sometimes come through!
