September 20

Churchville USA – Best Potato Salad

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!

Category: Church Cooks, Sally Smith | Comments Off on Churchville USA – Best Potato Salad
September 9

Sarah Smith’s Pulled Pork

To: sallyrayjones@gmail.com

From: sarahcooks@gmail.com

July 2nd 2013

So exciting that you are going out of town where are you going? I had not heard you guys were leaving I wish I could go with. I could use a break from my life. I feel like all I do is cook, clean and drive the kids around.

Not sure if you heard but I am the head of Mandy’s dance booster club and wanted to pick your brains about fundraising. Dance Fever is such a great studio I know I have to drive into the city but it’s so worth it. Did you hear our team went to nationals and we took 2nd can you believe it 2nd place. Mandy really wants a solo next year we are keeping our figured crossed and I am doing some pushing with her coaches. I cannot tell you enough how important it is for us parents to advocate for our children and what they want if we don’t who will. Am I right?

Anyway I really do need to talk with you about Krissy and Mark. We have to make sure everything is fair. I am sure you understand that in a smaller town people talk. I would hate for our club and parish to lose sales of our cook book because of a scandal.

Let me know when you can grab coffee I just love the new coffee bar that opened up downtown. Have you been?

Thanks for the bean dip recipe I do remember it being the hit of the party last 4th of July. Why don’t you submit it in the cook off?

I wanted to share with you my pulled pork recipe the one I brought to the last meeting. You are the only person I am sharing this with as I am submitting to the cook book this year.

Sarah Smith’s Pulled Pork

1 pork butt

1 large onion or 2 smaller ones

1 1/2 cup water

1/2 cup apple cider vinegar

3/4 cup brown sugar

1 table spoon salt

1/2 tsp pepper

1-2 bottles of your favorite BBQ sauce

Cut onions in thick 1/2 inch slices and place in bottom of crock to hold the pork off the bottom of crock and add flavor from below. Place meat on top of onions. In a mixing bowl combined water, vinegar, salt, and black pepper and pour over top of pork. Sprinkle brown sugar on top and squeeze BBQ sauce over sugar about 1/2 bottle. Turn crock on low and cook for 12 hours until falling apart.

Pulling the pork apart needs to be done when still hot so you will need a large tong and kitchen fork to keep from burning your fingers. Grab a dutch over or large pot and use the tong and fork pull the good meat out of the crock working to separate as much of the fat out as you can. If you like more fatty pulled pork pull more into the mix. Once you have everything pulled out of the crock take about 1 cup of the juice left in the crock and pour over pulled meat. Add BBQ to desired consistency but should be nice and juicy. Using the kitchen fork mix the pulled pork until BBQ sauce is mixed in and pork is in very small strings/pieces. Remember every pork butt is different in size so you need to adjust ingredients a bit either way depending on the size of your butt.

Serve with fresh baked buns.

Category: Sally Smith, Sarah Ray Jones | Comments Off on Sarah Smith’s Pulled Pork
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