June 30

Churchville, USA Best Bean Dip

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To: sarahcooks@gmail.com

From” sallyrayjones@gmail.com

June 30th, 2013

Thank you so much for the BBQ invite Joe and I will be out of town next weekend so we cannot make it.  The potato salad sounds wonderful and I think it would be a great addition to this year’s book.   In fact after reading through it I think I will make some for Joe soon.  The one thing I see you could add would be dill.  I love adding dill to things in the summer it makes things taste even fresher.

Speaking of dill I happen to have a ton of growing in my garden if you would like some stop by and I can dig some up along with chives.  I really wish I would have never planted chive as it’s over taking my herb garden.  The flowers are so pretty but once they are gone it Ahhhh pops up everywhere.   I was thinking about trying to cut it back so it looks more like ground cover?

As you know the next women’s club meeting is end of July and I have been planning on inviting Krissy.   This way she can be a part of the discussion about allowing or not allowing teams to register for the cook off.  I personally do not think it matters unless it cuts down on the number of recipes submitted.   Which just gave me an idea that I will bring up in the meeting.

Here is the recipe I was shopping for when we ran into each other at Marv’s and Joe and I plan on taking with on our road trip.

Cowboy Caviar or Pickled Bean Dip

1/2 cup canola oil

1 cup sugar

1 tsp salt

1/2 tsp pepper

1 tbs water

3/4 cup apple cider vinegar

Bring to a hard boil for about 2-3 minutes than let cool before pouring over beans and veggies.

1 can of black beans

1 can of black eyed peas

1 can of garbanzo beans

1 can of pinto beans

1 jar of diced pimentos

1 can of white shoe peg corn

open rinse and drain bean in a strainer.

1 onion

1 bunch of celery

1 green pepper

1 jalapeno pepper

Remove all seeds for peppers and dice to about 1/4 inch all of the above.

Serve with scoops Frito’s and nacho.

I use an ice cream bucket and once the sauce is cooled pour over beans and veggies.

Keeps for up to 3 weeks in fridge and tastes best after a few days.

 

PS I plan on submitting this just so you know

Category: Church Cooks, Krissy Carpenter, Sarah Ray Jones | Comments Off on Churchville, USA Best Bean Dip
June 28

The Best Potato Salad in Churchville, USA

To: sallyrayjones@gmail.com

From: sarahcooks@gmail.com

June 28th, 2013

Hi Sally Ray

It was nice running into you the other night at Marv’s we do not see each other near enough life gets crazy busy with kids and trying to keep Bill happy.  Bill works so many hours at the plant he never has time for me so I end of doing everything.   I am sure you know how that feels during football season it must drive you crazy.   By the way what is Joe saying about the team this year.   OMG I feel like we have so much to talk about.

Do you guys want to come over Sunday for a BBQ Bill said he would grill up Brats and the kids can play and we can talk and test out my new potato salad recipe I am thinking submitting this year?   It’s a recipe from Bill’s mom that I have adapted to of course make so much better.  I wish just once Bill’s Mom would cook with some flavor….I can understand why she does not as his Dad is such a bore won’t eat thing but meat and flavorless potatoes.   You have meet him haven’t you?   I know Joe knows him.

Also have you heard what has been going on with Krissy always being over at the floral shop?  Does not seem right to me that they can submit a recipe to the cook off as a team, but what do I know we can discuss on Sunday you can come right?  I have tried to befriend Krissy being new in town and all but she is so shy maybe we could invite her to the next women’s club meeting?

Anyway let me know about Sunday and here is my potato salad recipe I am making on Sunday do you think I should add more or less of anything?

Picnic Potato Salad Submitted by Sarah Smith

8-12 eggs

5 lbs. Red Potatoes

2 tbsp. sugar

2 tbsp. white vinegar

Boil potatoes to a hard soft drain and peel skin off  than  place in single row on a jelly roll pan.

Sprinkle sugar and vinegar over warm potatoes and let cool.

Boil eggs and drain and let cool and peel when cooled

While potatoes are cooling prepare the following

1 onion diced

1 bunch of radishes sliced and cut in half

2 cups Miracle Whip

1 tbsp. yellow mustard

1 tbsp. celery seed

1 tsp. salt

¼ cup pickle juice

2-3 midget pickles diced

Mix together in large bowl and let sit while you peel and slice the boiled eggs

Mix sauce with potatoes and gently add eggs after mixed.

Garish with sliced radishes?

PS…I am making enough so you can take some home after for lunch on Monday!

 

Peel the potatoes when still hot

Peel the potatoes when still hot

Category: Church Cooks, Sally Smith, Sarah Ray Jones | Comments Off on The Best Potato Salad in Churchville, USA