MISS TEENIE’S OLD FASHIONED POTATO SALAD

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electrolux137

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<span data-offset-key="52t7p-0-0"><span data-text="true">When I was a school-age boy in the mid-1960s living on Gwynn’s Island, Virginia, the Baptist Church (where my father was the pastor) often had covered-dish luncheons and suppers when the ladies would bring one of their many specialties.</span></span>


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<div class="_1mf _1mj" data-offset-key="8tm57-0-0"><span data-offset-key="8tm57-0-0"> </span></div>
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<div data-offset-key="bltaq-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="bltaq-0-0"><span data-offset-key="bltaq-0-0"><span data-text="true">One of my favorites was the mouth-watering potato salad that Miss Teenie Edwards would bring. I didn’t know how she made it but I knew it sure was good!</span></span></div>
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<div class="_1mf _1mj" data-offset-key="9oqhn-0-0"><span data-offset-key="9oqhn-0-0"> </span></div>
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<div data-offset-key="4ess4-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="4ess4-0-0"><span data-offset-key="4ess4-0-0"><span data-text="true">Back in 1981, “Gywnn’s Island Specialties,” a cookbook compiled by the Gwynn’s Island Civic League, came out. I got a copy from Mama one year for Christmas. (I still have it and occasionally go through it for nostalgia’s sake, remembering some of the folks who contributed -- and often trying their recipes.)</span></span></div>
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<div class="_1mf _1mj" data-offset-key="2n89r-0-0"><span data-offset-key="2n89r-0-0"> </span></div>
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<div data-offset-key="b56f8-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="b56f8-0-0"><span data-offset-key="b56f8-0-0"><span data-text="true">One day, I don’t remember when now, I was leafing through that cookbook when I came across “Old Fashioned Potato Salad” by Teenie Edwards! Well smack my lips!! Of course I made a batch!!!</span></span></div>
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<div class="_1mf _1mj" data-offset-key="26p29-0-0"><span data-offset-key="26p29-0-0"> </span></div>
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<div class="_1mf _1mj" data-offset-key="587k2-0-0"><span data-offset-key="587k2-0-0"><span data-text="true">I’ve made it a few times over the years, not very often due to the huge amount of sugar it calls for. (It really is so sweet that you could almost have it for dessert.) This year for our Memorial Day celebration, I decided to make a batch using coconut palm sugar which has a far-lower glycemic index than refined sugar.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="1i7ar-0-0"><span data-offset-key="1i7ar-0-0"> </span></div>
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<div data-offset-key="8s4va-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="8s4va-0-0"><span data-offset-key="8s4va-0-0"><span data-text="true">It came out really well as it always does, but it was “missing something” as usual. I wish I could get Miss Teenie over here to make me a batch, but she’s now in Heaven.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="3rl8e-0-0"><span data-offset-key="3rl8e-0-0"><span data-text="true">Anyhow, here’s the recipe, which a few folks have asked for.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="d08ms-0-0"><span data-offset-key="d08ms-0-0"><span data-text="true">MISS TEENIE’S </span></span></div>
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<div class="_1mf _1mj" data-offset-key="9hd9s-0-0"><span data-offset-key="9hd9s-0-0"><span data-text="true">OLD FASHIONED POTATO SALAD</span></span></div>
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<div class="_1mf _1mj" data-offset-key="au698-0-0"><span data-offset-key="au698-0-0"><span data-text="true">5 lbs. potatoes, boiled and cubed (you can peel if you wish but I prefer not to)</span></span></div>
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<div class="_1mf _1mj" data-offset-key="b0rjq-0-0"><span data-offset-key="b0rjq-0-0"><span data-text="true">4 eggs, beaten well</span></span></div>
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<div class="_1mf _1mj" data-offset-key="6ontv-0-0"><span data-offset-key="6ontv-0-0"><span data-text="true">1 cup granulated sugar (I use coconut palm sugar)</span></span></div>
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<div data-offset-key="a4jm9-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="a4jm9-0-0"><span data-offset-key="a4jm9-0-0"><span data-text="true">4 tsp. prepared yellow mustard</span></span></div>
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<div data-offset-key="4cbqj-0-0" data-editor="ak70l" data-block="true">
<div class="_1mf _1mj" data-offset-key="4cbqj-0-0"><span data-offset-key="4cbqj-0-0"><span data-text="true">2 Tbs. apple cider vinegar</span></span></div>
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<div class="_1mf _1mj" data-offset-key="5ecuj-0-0"><span data-offset-key="5ecuj-0-0"><span data-text="true">1 tsp. celery seed</span></span></div>
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<div class="_1mf _1mj" data-offset-key="2vu2f-0-0"><span data-offset-key="2vu2f-0-0"><span data-text="true">In a double boiler combine the eggs, sugar, mustard and vinegar. Cook, stirring constantly, until thickened, about 15 minutes.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="9jqu3-0-0"><span data-offset-key="9jqu3-0-0"><span data-text="true">Pour over cubed potatoes and toss. Sprinkle the celery seed on top.</span></span></div>
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<div class="_1mf _1mj" data-offset-key="1ei52-0-0"><span data-offset-key="1ei52-0-0"><span data-text="true">Then tell me this is the best potato salad you’ve ever had!!</span></span></div>
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<div class="_1mf _1mj" data-offset-key="ev1m0-0-0"><span data-offset-key="ev1m0-0-0"><span data-text="true">(Note: Mine looks browner in color than the original, due to my having used coconut palm sugar.)</span></span></div>
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</div>[this post was last edited: 5/31/2016-20:14]

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German Potato Salad -- with BACON

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German Potato Salad

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water

3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.

Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.

Crumble in half of the bacon. Heat through, then transfer to a serving dish.

Crumble the remaining bacon over the top, and serve warm.
 

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