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    3 Recipes

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    This recipe begins with a “panade” – a mixture of crumbled bread and milk – that keeps the beef moist and tender, even when well-done, by interfering with beef proteins that would otherwise link together and toughen the meat when cooked. This trick was explained on America’s Test Kitchen in the Season 8 Episode “Drive In Specials” and it works very well!

    Recipe #382367

    This is a modified version of a Betty Crocker recipe. It's ready after resting for 1 hour after preparation, but it should be made at least overnight, preferably 2 days in advance, to generate excellent sweetness and creaminess. The sour cream "kicks it up" just enough to generate a lot of compliments. I added a touch of vinegar, offset with sugar, which seems to greatly promote the development of flavor as it "ages". NOTE: I don't bother shredding the cabbage and carrot, I simply buy a 16 oz. bag of "shredded cabbage and carrots for cole slaw" in the salad veggies section of my supermarket. The listed prep time is based on that short cut.

    Recipe #354734

    This is an easy to make German-style potato salad which my late father made - influenced by his mother's German roots. When I make this for pot luck events, I have to make extra because everyone wants to take some home. To make it creamier, you can add more mayo as desired - but be sure to balance it off with and equal amount of vinegar.

    Recipe #354723

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