hj’s version of tangy german potato salad

I moved back to Oklahoma City in 1997 to open a deli/computer

retail and services shop with my brother. It was the most challenging

and rewarding experience of my career. We offered an array of deli

items like melted muenster and roast beef on onion-flavored Italian

bread; vegetarian salad with alfalfa sprouts, avocados, and peppers

on a pita; gourmet pastries and freshly baked goods; fruit smoothies

and, of course, an assortment of coffee drinks. I created this potato

salad recipe to serve as a side dish with the deli sandwiches but

people wanted to buy pints of it. It was one of the best selling items.

Ingredients

1. •2 Pounds Russet potatoes
   

2. •1/2 Cup extra virgin olive oil
   

3. •4 Tablespoons apple cider vinegar
   

4. •1/3 Cup red onion, diced
   

5. •1/3 Cup carrots, diced
   

6. •2 Eggs, boiled for 4 minutes, diced
   

7. •2 Tablespoons jalapenos, diced
   

8. •2 Tablespoons garlic powder
   

9. •1 Tablespoon mustard powder
   

10. •1/4 Teaspoon fresh dill, minced
    

11. •2 Tablespoons fresh parsley
    

12. •3/4 Cup extra virgin olive oil
    

13. •1 Stalk green onion, sliced
    

14. •Salt and pepper to taste
    

Directions

Cut potatoes in half. Bring a large pot of water to a boil. Add salt, wait 2 minutes and add potatoes. Cook until you can easily stick a fork in the potato but still firm.

Drain the potatoes and let it cool a bit. When it’s cool enough to handle but still warm, dice the potatoes in small cubes and put in a large mixing bowl. Add onions and carrots. Drizzle the apple cider vinegar, toss quickly and refrigerate for at least 3 hours.

After the potatoes have soaked up all the great flavors of the onions, carrots and vinegar add eggs, jalapenos, garlic powder, mustard powder, dill, parsley, olive oil, salt and pepper. Toss until thoroughly mixed. Top with scallions and serve.

aunt joyce’s orzo with roasted veggies

Ingredients

1. •1/2 Pound orzo
   

2. •1 Small eggplant, peeled & diced into 3/4-inch pieces
   

3. •1 Red bell pepper, 1-inch diced
   

4. •1 Yellow bell pepper, 1-inch diced
   

5. •1 Red onion, peeled and 1-inch diced
   

6. •2 Garlic cloves, minced
   

7. •1/3 Cup good olive oil
   

8. •1  1/2 Teaspoon Kosher salt
   

9. •4 Scallions, minced (white and green parts)
   

10. •1/4 Cup pine nuts, toasted
    

11. •3/4 Pound feta, (Optional, crumbled or 1/2-inch diced)
    

12. •1/4 Cup fresh basil leaves, cut into thin strips
    

Directions

Preheat oven to 425 degrees F.

In a large pot, bring water add salt and orzo. Cook or 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Set aside.

On a large baking sheet, toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper. Roast for 40 minutes, until browned, turning once with a spatula.

Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.

Dressing Ingredients

1. •1/3 Cup freshly squeezed lemon juice (2 lemons)
   

2. •1/3 Cup extra virgin olive oil (optional)
   

3. •1 Teaspoon kosher salt
   

4. •1/2 Teaspoon freshly ground black pepper
   

Directions

Whisk together all ingredients.

Putting It All Together

Drizzle the dressing on top of the orzo and vegetables mixture. Add scallions, pine nuts, feta and basil. Toss until all ingredients are mixed.

Serve at room temperature

grandma higgins’ bird’s nest apple cobbler

Ingredients

1. •5 Large apples, peeled and sliced
   

2. •1 Cup sugar
   

3. •Pinch of salt
   

4. •2 Tablespoons flour
   

5. •4 Tablespoons unsalted butter
   

6. •2 Teaspoons cinnamon
   

Directions

Preheat oven to 375 degree F.

Butter a pudding dish and add apple, sugar, salt and flour. Toss until coated. Top with small pieces of butter and sprinkle with cinnamon.

Crust Ingredients

1. •1 Cup all-purpose flour
   

2. •1 1/2 Teaspoons baking powder
   

3. •2 Tablespoons sugar
   

4. •4 Tablespoons unsalted butter, chilled and cubed
   

5. •1/4 Cup milk
   

Crust Directions

In a mixing bowl, add flour, baking powder, sugar and butter. Using your fingers, pinch the mixture until clumpy. Add milk and gently fold until combined. The mixture should be crumbly. Layer the mixture on top of the apples.

Bake for 45 minutes or until golden brown.

The original recipes says to serve with cream or milk. I say serve it with ice cream and whip cream.

grandma higgins’ kolachkies

Ingredients

1. •5 Cups flour
   

2. •1 Pound ice cold margarine
   

3. •1 Small Fleishmann’s yeast cake, softened
   

4. •1/2 Pint heavy whipping cream
   

5. •2 Tablespoons confectioner sugar
   

6. •Apricot, lekvar (prune) and/or cherry fillings
   

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, combine the flour and

margarine. Using your fingers, mix together until lumpy.

Soften the yeast cake in small amount of warm water.

Add whipping cream and mix until thoroughly combined.

Form into a ball and refrigerate overnight.

Take the dough out of the refrigerator. Sprinkle confectioner

sugar on a clean workspace. Divide into three pieces and roll

thin.  Cut dough into squares*.

Spoon a dab of the filling in the center of the square then fold over opposite corners to seal.

Bake for 15 minutes.

*A note from Jeff’s Aunt Mary who sent this recipe to me: Mom was a stickler for thin dough, and small squares.  Me not so much.  I use solo filling--apricot, lekvar (prune) and cherry-- which is found in the Jewish food section at the supermarket.  I use a baby spoon to dab filling in center of square of dough, then fold over opposite corners to seal.  I often roll out the dough in powdered sugar so that the cookie is crisp on the outside.  Lately Donny has taken over this Christmas tradition, bless his patience, while Josh does the bourbon balls.

Team CHARLIE Carrot Cupcakes

Hay’s  Bati Bati Blueberry Muffins

It’s Mine Pumpkin Pie

Lazy Days at the Beach French Toast (Recipe to Come)

Aunt Joyce with her cousin Johnny. Johnny was MIA during the Korean war.