Ingredients Jump to Instructions ↓

  1. 2 pounds red or brown all-purpose potatoes

  2. 2 tablespoons white wine vinegar Salt and freshly ground pepper to taste

  3. 2 cups Emmenthaler, Gruyère or other good quality-Swiss cheese, cut in 1/4-inch cubes

  4. 2 cups diced celery Green-leaf lettuce leaves

  5. 1/2 cup coarsely chopped walnuts, lightly toasted Dressing:

  6. 1 cup mayonnaise, homemade (page xx) or high-quality purchased

  7. 1 tablespoon Dijon mustard, preferably whole grain

  8. 1 tablespoon Worcestershire

Instructions Jump to Ingredients ↑

  1. Preparation : Procedure: Cover the potatoes with cold water, bring to the boil and boil gently for 15 to 20 minutes, depending on the size of the potatoes. Test with the tip of a knife for doneness. Drain in a colander. When cool enough to handle, peel and cut into 1/4-inch cubes. Place the cubes in a large bowl. Sprinkle with vinegar, salt and pepper and let cool. Add the cheese and celery to the potatoes. Toss gently. To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce. Add the dressing to the potato mixture and stir gently but thoroughly. Line a bowl with the lettuce leaves. Pile the potato mixture on the greens and sprinkle with the walnuts. Cover and refrigerate for up to 2 days. Serve chilled. -- Personal Chefs Network. If you are looking to become a Personal Chef look no further! The Personal Chefs Networkâ„¢ has custom tailored an educational program, “The Making of a Personal Chefâ€, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, liveonline chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development. -- Kathleen Brewer contributed this salad recipe. This is my version of a Waldorf salad that is fast but very good. Ingredients 2 large cans of fruit cocktail (drained) 2 diced apples (sprinkle with lemon) 2 lg bananas (sprinkle with lemon and a little brown sugar) 1 lg container of sour creme 1 bag of miniature marshmallows 2 cups chopped walnuts Procedure: Blend all together and refrigerate then serve chilled on lettuce. -- A word from our sponsor, Signature Secrets Culinary Thickener A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secretsâ„¢ culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. Signature Secrets delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way, saving you time and energy. This product is now available for the home cooking enthusiast. -- Irene Burrell sent in this easy potato recipe for the grill. This is my husband and my all time "favourite" potato recipe for BBQ Peel 2 potatoes and cut into wedges. Peel a large onion and cut into wedges. Mix onions and potatoes with melted butter and garlic olive oil and sprinkle with assorted spices of your choice. (We like to use cumin powder, paprika, oregano, pepper and kosher salt, but choose the spices YOU like.) Make sure potato wedges are well coated. Take a large piece of strong tin foil and make a package, put the potatoes in the center and seal. Place on BBQ and cook until potatoes are tender. Delicious!!! -- Arctic Liquors now has a "Beer of the Month Club" Colorado Micro-Brews delivered to your door! Offering Colorado's finest micro-brews and wines on one convenient site. Select from the specialty ales, porters and stouts of Boulder Beer, Breckenridge Brewery, HC Berger, New Belgium, Odell's, Tommy Knocker and many others. We also have a sampling of Colorado wines from Steamboat Springs Cellars. Order today on our secure server! -- Kathy Zadjura sent in this recipe. It’s one of her favorites. Barbecued Pork Teriyaki Ingredients : 1/4 cup of dry red wine 1/4 cup of red wine vinegar 1/4 cup of low sodium soy sauce 1/4 cup of vegetable oil 2 cloves of garlic chopped 1 tsp. chopped fresh ginger 1/8 tsp. fresh ground black pepper 4 1/2" pork chops Procedure: Mix first seven ingredients in a glass bowl/dish. Add pork chops, cover and marinate in the refrigerator for 2-3 hours. Remove from marinade and grill on indirect heat for 5 minutes on each side, brushing with reserved marinade. -- CLUB MEMBERS, You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven place mats, napkins & rugs! Books, Pottery, Home Accents, too. -- Steve Essley’s Homemade Barbecue Sauce Ingredients : 1 bottle catsup 1 bottle water 1/2 bottle Worcestershire sauce 1/2 bottle Heinz 57 sauce 1/2 bottle Tabasco sauce 1 large grated onion 1/2 cup vinegar 1/2 cup sugar 1 tsp. salt 3/4 tsp. pepper 1 tbsp. lemon juice Procedure: Mix all together and simmer about 30 minutes. -- Shopping Lists: 2 pounds red or brown all-purpose potatoes white wine vinegar Salt and freshly ground pepper 2 cups Emmenthaler, Gruyerè, or other good quality-Swiss cheese celery Green-leaf lettuce leaves 1/2 cup coarsely chopped walnuts Mayonnaise Dijon mustard, preferably whole grain Worcestershire sauce 2 large cans of fruit cocktail 2 apples 2 lg. bananas Lemon juice Brown sugar 1 lg. container of sour creme 1 bag of miniature marshmallows 2 cups chopped walnuts 2 potatoes 1 onion Butter Olive oil Seasonings of your choice Dry red wine red wine vinegar low sodium soy sauce vegetable oil 2 cloves of garlic fresh ginger fresh ground black pepper 4 1/2" pork chops Catsup Worcestershire sauce Heinz 57 sauce Tabasco sauce 1 large onion Vinegar Sugar Salt Pepper Lemon juice -- QUESTIONS, Comments, Technical Support: -- ARCHIVE: All Club e-mails are archived each Friday at: -- --


Send feedback