Text 737, 80 rader
Skriven 2010-08-29 23:27:58 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: potato salads
=====================
->  
->  RH> In other words, it won't have people asking if you're
Jewish/Catholic/
->  RH> etc. I get the Jewish one sometimes - a Gentile using Yiddish and
->  RH> Hebrew doesn't always compute.
-> 
-> I've had that question for years, especially before getting married and
-> changing my last name.  One of the first ones to ask was a Jewish girl I
-> used to baby sit (and her sister).  Follow up question when I said "no"
-> was "Then why is your name Ruth?" so I explained I was named for my
-> father's only sister.
-> 
In the 1920s and 1930s, lots of babies were named Ruth. Some Jewish babies
are being named that again, and plenty of adults have the name too.  

-> -> for dinner & to do his laundry.  So, I was exposed for a few hours
but
-> -> got away without getting the cold.
-> 
->  RH> Lucky you.  There's been some sort of bug running through this
area.
-> 
-> I'm glad I avoided it; they usually go right to bronchitis for me.

I got it.  The cold is now my standard allergy mess or something.  I
probably need to unhook myself from the 12-hour nasal sprays as usual.
 
-> -> that's for sure!  I like the southern mustard style better.  I've
also
-> -> had one made from mashed potatoes a couple of times but never made it
-> 
->  RH> That sounds interesting.  A little strange, but interesting.
-> 
-> Actually, not too bad, as I recall.  I think Rachel has the recipe; she
-> got it from one of her friends.

Like this?

Mashed Potato Salad
http://allrecipes.com//Recipe/mashed-potato-salad/Detail.aspx

Ingredients

    * 5 red potatoes
    * 5 Yukon Gold potatoes
    * 2 tablespoons butter
    * salt and pepper to taste
    * 1/2 cup mayonnaise
    * 1/2 cup prepared mustard
    * 1/2 cup sour cream
    * 1 stalk celery, finely chopped
    * 1 red onion, finely diced
    * 2 small sweet pickles, finely chopped
    * 1 green bell pepper, chopped

Directions

   1. Cube potatoes, if desired you may peel them. Place potatoes in a
large saucepan and cover with water. Cook over medium heat until potatoes
are tender. Drain and place cooked potatoes in a large bowl.
   2. Mash potatoes with butter and salt and pepper to taste. Once mashed
stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the
celery, onion, pickles and green pepper. Serve warm or at room temperature.

 

-> -> Don't know if it would be curry ice cream or some other off the wall
-> -> one.  Depends on what's available but probably would have a chicken
-> -> stock base.  I found 3 quart boxes, 3 pints so tomorrow they get
-> -> combined and simmered down into maybe about a quart and a pint or
two.
-> 
->  RH> I haven't done that in a while.  Sounds like a good idea.
-> 
-> Helps clear out some space.  Six boxes (3 pint, 3 quart) were reduced to
-> 2 pint boxes.

It's almost too bad you can do that with ice cream.... 
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