GRAZING WITH GARY Let’s start with congratulations to all the high school seniors that are graduating this weekend; also, a big high five to the parents who supported your kids all these years. Then we have Memorial Day, which is the official kickoff to summer!!! I must be getting […]
Click here to view original web page at goldcountrymedia.com
GRAZING WITH GARY
Let’s start with congratulations to all the high school seniors that are graduating this weekend; also, a big high five to the parents who supported your kids all these years.
Then we have Memorial Day, which is the official kickoff to summer!!! I must be getting old because this year is flying by. I hope everyone stays safe and out of the rivers while they are so cold and flowing so fast.
This week, we can only do party recipes that will be great for graduation and Memorial Day pool parties. First, let’s take on the BLT dip. Check out the farmers market for fresh tomatoes and farm-fresh bacon to make it a dip to remember. Next, we have a great patriotic salad that will wow the guests. Last, firecracker potato salad offers a little zing to the salad.
Sometimes, we just need to change things up a little.
Happy Cooking!!!
BLT Dip
Ingredients
2 cups sour cream
2 cups mayonnaise
2 pounds sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Additional crumbled cooked bacon and chopped green onions, optional
Assorted crackers or chips
Directions
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.
Red, White and Blue Salad
Ingredients
1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2 1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Optional: Whipped topping and additional berries
Directions
Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.
Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.
Firecracker Potato Salad
Ingredients
3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Dressing
1 1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salad
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional
Directions
Toss potatoes with oil, salt and pepper, place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.
In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
