Friday, June 27, 2014

Potato Salad with bacon


  • Preparation
    6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
  • 1/2 pound bacon, cooked and crumbled
  • green onions, chopped
  • celery ribs, finely chopped
  • 2 tablespoons diced pimiento, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Garnishes: paprika, celery sticks
  1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
  2. Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

bacon wrapped shrimp recipe

1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise

  1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade
  2.  into a large resealable plastic bag; add shrimp.
  3.  Seal bag and turn to coat; refrigerate for 30-60 minutes. 
  4. Cover and refrigerate remaining marinade for basting.
  5. In a large skillet, cook bacon over medium heat until cooked but not crisp.
  6.  Drain on paper towels
  7. . Remove shrimp from marinade; discard marinade.
  8.  Wrap each shrimp with a piece of bacon and secure with a toothpick.
  9. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  10.  Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
  11.  Yield: 1-1/2 dozen.

Peach Cobbler

Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream:
Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! Yield: 4 cups.

Recipe courtesy of 
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Saturday, June 7, 2014

Suttle Lake Oregon Starting to grow again

Suttle Lake area Oregon
View always of log trucks.
Lake area starting to recover after the big fire a few years ago.