Peel strip around center of each potato. Cook potatoes in boiling water. Drain. Halve any large potatoes. In bowl combine cooked potatoes, lettuce, curly endive, eggs, radishes, and green onion. In skillet cook bacon till crisp. Drain, reserving 1/3 cup ..

Peel strip around center of each potato. Cook potatoes in boiling water as directed Drain. Halve any large potatoes. In bowl combine cooked potatoes, lettuce, curly endive, eggs, radishes, and green onion. In skillet cook bacon till crisp. Drain, reserving ..

Brown bacon in blazer pan of chafing dish over direct high flame. Remove bacon from drippings, drain and save. Add celery and onion to drippings; cook until onion is limp. Stir in next 8 ingredients. Cook until thickened, stirring constantly. Fold in ..

Add enough oil to bacon drippings to make 1/2 cup. Add sugar, flour, salt and pepper to drippings; stir until smooth. Gradually stir in vinegar and water; cook 3 minutes, stirring constantly. Pour over potatoes and onions; set aside at room temperature for 3 ..

GETTING READY 1) Boil potatoes for 30 minutes and then drain them. 2) Peel the potatoes and cut them into 1/2-inch cubes. 3) Peel the onions and slice them thinly. 4) Mix the potatoes and onion together and keep the mixture aside. MAKING 5) Cook the bacon ..

Pierce the potatoes all over with a fork. Arrange them in a circle, without crowding, in a 9" pie plate. Sprinkle with the water and invert another pie plate over the top as a lid. Microwave on high for 5 minutes. Flip the potatoes, cover, and microwave on ..

MAKING 1 Peel a strip around the center of each potato.Halve the large potatoes,if any. 2 In a 1 1/2-quart casserole combine potatoes, onion, and water.Cook, covered, on 100% power (high) for 7 to 9 minutes or till the potatoes are tender, stirring once.Keep ..

GETTING READY 1) Peel a strip from the center of each potato. 2) Halve the large potatoes. MAKING 3) In a 1 1/2-quart casserole add potatoes, onion, and water. 4) Cook covered on 100% power (high) for 7 to 9 minutes stirring once. 5) Keep aside covered for ..

In saucepan of boiling salted water, cook potatoes until tender; drain well. Peel (if desired) and slice. In large bowl, sprinkle warm potatoes with vinegar; stir in dill pickle, parsley and onion. Let cool. Remove any loose papery layers from garlic head. ..

1. today we use already cooked sausages (another is fresh meat, usually we use a fork to sting it a few times before fry ) put the sausage in the hot pan, add some oil and sausages in , after both side turn brown, put it in oven on middle stage for 8 - 10 ..

German Potato Salad has a grand taste. German Potato Salad gets its taste from bacon mixed with soup and potatoes. German Potato Salad is inspired by many food chains

GETTING READY 1) Get ready with the ingredients and the utensils required for the cooking. MAKING 2) In a saucepan, place the eggs and cover ..

In skillet cook bacon till crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside. Stir sugar, flour, salt, and pepper into reserved drippings. Add water, vinegar, and onion. Cook and stir till mixture thickens and bubbles. Stir in ..

Quarter the potatoes lengthwise and cut them cross wise into 1/2-inch pieces. In a vegetable steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are tender, and transfer them to a large bowl. In a large heavy ..

MAKING 1) In a pot with boiling water, gently scrub and place the potatoes, cook for 15 minutes or until tender. 2) Drain and quarter the potatoes while still warm. 3) In a large mixing bowl, place the potatoes, drizzle them with vinegar and olive oil. 4) ..

Combine all ingredients in a 1 1/2-quart casserole. Bake, uncovered, in a slow oven (300°) for 25 to 30

Alsation Pork and Sausage Bake is a treat for your taste buds. This German Pork and sausage bake has much more to woo you than mere meat. Greeen cabbage and apples along with borwn sugar and grape juice seasonings make this bake truly compelling. If you don;t ..

GETTING READY 1) Chop 1 quarter of the onion very fine and set aside. MAKING 2) In a deep, 2-quart saucepan, place chicken, celery and cold water. 3) Add remaining 3 quarters of onion. 4) Put 1 teaspoon of the salt to saucepan. 5) Over high heat, bring to a ..

MAKING 1) Take the potatoes and put them in a pan along with cold water. Boil the potatoes for around 20 minutes to make them tender. Take the potatoes away from the water and allow them to cool for another 30 minutes. 2) Peel the potatoes and cut them into ..

In stacks of 2 slices each, heat bologna in hot shortening in skillet until meat forms cups. Heat potato salad. Fill bologna cups with potato salad. Sprinkle with paprika. Serve individually or as

In stacks of 2 slices each, heat bologna in hot vegetable shortening in skillet until meat forms cups. Heat potato salad in saucepan; fill meat cups with the

MAKING 1. In a skillet, heat shortening and stack together 2 slices of bologna; heat until slices forms cups. 2. In a saucepan, heat potato salad. FINALISING 3. Into each Bologna cups, spoon potato salad. 4. Season with paprika. SERVING 5. Serve Bologna ..

MAKING 1. In a skillet, heat Crisco, and stack 2 slices of bologna; heat until meat slices forms cups. 2. In a saucepan, heat potato salad. FINALISING 3. Fill meat cups with potato salad. SERVING 4. Immediately serve Bologna Baskets with a hot

Cooking tips and techniques from the nation's finest chefs. Chef Walter Staib of City Tavern uses Dietz and Watson items to make party platters.