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Let's hear it for all of the food and treats we can possibly
tie in with the Red-White-And-Blue theme! Well I'm still
feeling patriotic from the holiday weekend festivities so I'm
keeping things going. I love using strips of strawberries and
blueberries to decorate over white frosting on top of a full
sheet pan of sugar cookie. You don't even have to make a flag
just line them up. There have been so many cool ideals way
before Pinterest was even born ;o)

Here is a recipe for ALL AMERICAN POTATO SALAD which is great
with any picnic or BBQ fare you may have coming up too, just be
sure to keep it safely out of the hot temps. One thing you can
do for cooling is to set your bowl inside another larger bowl
filled with ice like a mini salad bar that was a helpful tip
I've used a ton.

Don't forget the watermelon which is a must-have and there
are some great tips below too keep looking!

Enjoy & stick around for more!
Marzee Email Me




2 1/2 pounds small boiling potatoes
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs

Boil potatoes. In a large saucepan cover potatoes with salted
cold water by 1 inch and simmer, covered, until just tender,
about 15 to 30 minutes, depending on size of potatoes. In a
colander drain potatoes and cool to warm. With a sharp knife
peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl
immediately toss potatoes with vinegar. In a bowl mash yolks and
stir in mayonnaise, mustard, and onion. Chop whites and celery
and gently toss together with potatoes, mayonnaise mixture, and
salt and pepper to taste. Serve potato salad chilled or at room

Makes 6 servings.

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

Tip for the ultimate hot-day treat...watermelon!
All you need is a knife, platter and some napkins.

--> 1st HOW TO SPY A GREAT WATERMELON - 3 things:

1. Choose a firm, symmetrical fruit that is free of
bruises, cuts and dents.

2. Before you buy, pick up your melon. The heavier it
feels, the better -- a good watermelon is 92% water,
which makes up most of its weight.

3. on the underside of the watermelon there should be
a creamy yellow spot from where it sat on the ground
and ripened in the sun.

Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices as pictured above.

Cut watermelon in half, then in quarters. Cut through the
flesh of the melon along the seed line with a paring knife.
Now, lift off the piece of the melon you just cut. Using a
fork, scrape the seeds from the piece you just removed and
the remaining flesh on the rind.

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