Miss Kittys Evolutionary Potato Salad By Florida Native Recipes

Steps:

• Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.
• Remove from heat, drain, and cool potatoes.
• Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.
• In a large bowl, add potatoes, celery, and eggs.
• Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.
• Taste test; add more mayo to your taste and sea salt and ground pepper to taste.
• Add chopped dill pickles last and stir to mix.
• Taste test again. Adjust mayo, salt and pepper if needed.
• NOTE: Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.

Steps:

• Place corned beef into oven bag.
• Add all ingredients & then tie knot in bag (or with string etc).
• Shake to mix.
• Place bag with meat fat side up in a microwave container which is large enough to fit (this is for safety reasons as liquid will be extremely hot when done).
• Pierce bag a couple of times to allow steam to escape.
• Microwave on HIGH for 10 Minutes.
• Then reduce to a simmer & cook for 20 minutes per 500grams (1.1lbs).(power level 6 on my microwave).
• Allow to stand for 30 Minutes.
• Slice and serve hot.
• (Leave any left over portions in liquid until serving so the meat does not dry out.).
• Note:- It is possible to make this in a large enough microwave bowl without the bag. The bowl must have a lid with holes and the liquid must cover the meat entirely ie. double the recipe.

Steps:

• Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
• In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
• Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
• Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.

Steps:

• Preheat oven to 325 degrees.
• Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
• Bake chicken 30-40 minutes or until thoroughly cooked through.
• Remove from oven, cool, and slice into bite-size chunks.
• While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
• Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
• Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
• Over medium-high heat, stir-fry the asparagus for about 3 minutes.
• Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
• Stir together well and bring to a boil.
• Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
• Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
• Remove pan from heat.
• Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
• Serve in individual pasta bowls with warm garlic bread.

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.