Mais bien sûr!<br><br>&#63743; &#63743; &#63743; &#63743;

Yeah thats the "pdfs" maybe add photos of the dish or how or links too video on the menu page.<br><br>Ranch Style Potato Salad - serves six to eight - My original recipe <br><br>6 whole Russet potatoes <br>1 - Small Red onion coarsely chopped<br>1 - Sprig of minced Parsley <br>1/4 jar of imitation Bacon Bits "flake" type<br>1/2 table spoon ground mustard "Colemans"<br>2 - boiled eggs grated <br>1/2 carrot shredded<br>3 - dash of Lea & Perrins Worcester Sauce <br>1 - quart Best Foods Mayo<br>Celery salt to taste<br>White Pepper to taste<br>Sprinkle Paprika for color<br><br>Steps<br>1 - Wrap potatoes with foil and bake or brush with olive oil with no wrapper - Fridgerate potatoes over night <- important<br><br>2 - Cube potatoes "small size" with skin on into a bowl<br><br>3 - Combine into bowl - Red onions - minced parsley - bacon bits - ground mustard - 1 boiled egg - shredded carrot - Lea & Perrins Worcester Sauce - celery salt - white pepper. <- important<br><br>4 - Mix the bowl "by hand" don't use spoons, wear plastic food prep gloves and "toss" too combine the ingredients <- important<br><br>5 - Let the combination stand for 2 hours in fridge<br><br>6 - Remove from frigerator and add the jar of mayo - use food prep plastic gloves to massage the mayo into the salad, should be wet with mayo <-- important because the "baked" potatoes will absorb the mayo compared to the boiled ones that absorb water from boiling.<br><br>7 - Place salad into "presentation bowl"<br><br>8 - Top salad off with paprika - the remaining 1 grated egg and then rim the bowl with parsley sprigs <br><br>9 - Chill for an hour then serve <br><br>Whats "unique" about this salad is that the potatoes are "baked" not boiled which gives a different texture and flavor over boiled - This salad (should) have at the end a bake potato, bacon, steak flavor with a tang to it.<br><br>

Imitation "Bacon" bits?<br><br>I don't think so.<br><br><br><br>

LOL - well for those who are on low fat , you can use the real ones<br><br>

What's kind of funny, Carp, is that you talk about substituting low fat imitation bacon bits, yet the recipe has a <B><I>quart</B></I> of mayonnaise.<br><br>Dude, it's Potato Salad. It's not supposed to be particularly heathful.<br><br>Using fake bacon in that recipe makes as much sense to me as somebody ordering Bacardi 151 and Diet Coke.<br><br> <br><br>

The chemicals they throw in that fake stuff will kill you long before any fat will. <br><br>

Well might not be a whole "quart" you kinda have to feel it out on how dry you want it.<br><br>Keep in mind that "baked" vs "Boiled" the baked is dryer and will absorb more mayo as opposed of the boiled in water ones. The baked potatoes do have a different texture and flavor which makes this salad different.<br><br>Now I don't have a "fat calculator"<br>But imitation bacon with more mayo -vs- Real fat bacon with less mayo ? ?<br><br>Anyway my entry recipe was not trying to win any weight loss awards.<br><br>

<OL><B>"Anyway my entry recipe was not trying to win any weight loss awards."</B></OL>Then why bother with the "Fakon" bits?<br><br>See what I'm getting at?<br><br>IMO, the more you can use natural ingredients in ANY recipe, the better.<br><br>And BTW...I have had a potato salad made with baked potatoes (once, MANY years ago), and you're right: They DO impart a really nice flavor compared to boiled potatoes.<br><br>I suppose any potato salad recipe could be altered to use baked spuds. That's the fun of kitchen experimentation!<br><br><br><br>

King Ranch Chicken<br><br><br>Chicken pieces ~ A big breast, a fat thigh, a couple of legs. (Leave that skin on. This isn't health food), carrots, celery and yellow onion<br><br>Cumin<br>Sage<br>Bay leaf<br>Garlic powder<br>Salt and pepper<br><br>Corn tortillas ~ fresh, if you can get 'em, packaged works just fine<br>More yellow onion<br>Cheddar cheese (Don't use the "already shredded" stuff)<br>Cream of mushroom soup<br>Cream of chicken soup<br>Rotels (This is a brand of canned tomatoes. You want "Original.)<br>Jalapeño peppers, the sliced and in a glass jar variety<br><br><br>Simmer the chicken with chopped veggies in just enough water to cover. Spice heavy to taste, don't be shy and don't skimp on the cumin or sage. <br><br>When the chicken's done, fish it out to cool. Let the broth simmer for another half hour. Longer doesn't hurt.<br><br>While the chicken's cooling: Quarter 8-10 tortillas (put 'em in a baggie, they dry out really quick). Course chop a cup of more sweet onion and finely chop half a dozen jalapeño slices. In a big mixing bowl, combine half a can of each soup and the Rotels (but not their "juice").<br><br>Put on some good music, pop a beer and pick the chicken off the bone, hand shred as you work (save the skin for dog treats).<br><br>When the broth is finished, fish out the veggies and grab a baster. Suck out one cup of the broth from the bottom of the pot. This stuff will be murky and full of "stuff." That's good. Blend the broth with the soup and Rotel mixture, then add the jalapeño to taste (start small and work your way up).<br><br>Pop another beer. Ladle enough of the broth/mixture into a square glass dish (8"-9") to coat the bottom. Lay down tortilla quarters to form a bottom "crust." Scatter half the shredded chicken over the tortillas, then scatter half the chopped onion. Shred lots of cheddar to cover. Lots. Ladle in half the broth mixture ~ it's gloppy, so just rain it around, it'll settle in.<br><br>Repeat the tortilla, chicken and onion layering. But for this top layer, glop the remaining broth/mixture, then top with shredded cheddar. Lots of cheddar. Lots.<br><br><br>Bake for 50-60 minutes at 350. It's ready when it's doing a good simmer and the cheddar (lots of cheddar) starts to turn a golden brown. Let it set for at least ten minutes.<br><br><br>Prep Time ~ To serve by 7, I start around 3, which works because that's a great time to pop a beer.<br><br>You can double this recipe if you want to double your work. But the recipe above will feed 4-6 people. It's dense and rich and truly killer delicious.<br><br>I freeze up the left over broth, it's great for simmering green beans and such.<br><br>DO NOT substitute flour tortillas. You'll wind up with a really gross, swollen "I Love Lucy" looking mess. A friend that I don't want to embarrass can testify. <br><br><br><br> <br> <br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>

<h3>[color:blue]AMERICA'S TEST KITCHEN</font color=blue></h3><br>The Quest For the Perfect MITT<br><center>or<br><h1>[color:red]TOO HOT TO HANDLE</font color=red>!</h1></center><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>