The Times

Wednesday, August 25, 1976, page 16 (of 38)

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Pass the potato salad, please

Bacon and sour cream combine to make a memorable and delightfully different kind of potato salad Mainstays of summer meals, potato salads, are easily the most popular of the season's offerings. The only question seems to be, which does the family like best? Hot Creamed Potato Salad is similar to the old German variety, except that this one is creamy. With its flavor, tang and crunchiness, this salad will please the crowd on picnic, porch or patio. Scandinavian inspiration characterizes dill potato salad with its unusual flavor. This salad offers a novel treatment because potatoes and green beans are used together. Either choice makes a good base point for planning the summer supper. Potato salad can be served with a platter of cheese and cold cuts: thin slices of Swiss cheese, thicker slices of Cheddar cheese, Gouda wedges, Muenster or Brick cheese and bologna rounds and boiled ham. Mugs of ice-cold milk are a perfect accompaniment. Hot creamed potato salad 4 slices bacon 2 tablespoons butter 1 cup thinly sliced celery 1/4 cup sliced green onion 2 tablespoons all-purpose flour 2 tablespoons sugar 2 teaspoons salt 1 teaspoon paprika 1 teaspoon dry mustard 1/4 teaspoon pepper 1 cup milk 1/4 cup vinegar 4 cups sliced cooked potatoes (1 1/3 lb.) 1/2 cup diced green pepper 1/2 cup dairy sour cream Cook bacon, drain and crumble; set aside. Melt butter in large skillet. Add celery and onion; saute until tender. combine flour, sugar, salt, paprika, mustard, pepper and milk. Stir into celery mixture. Cook, stirring constantly, until thickened. Stir in vinegar. Add potatoes and green pepper; stir carefully to coat with dressing. Heat thoroughly. Stir in sour cream just before serving. Sprinkle with crumbled bacon. Yield: 6 servings. Dill potato salad 4 cups sliced cooked potatoes (about 1 1/3 lbs.) 1 can (1 lb.) cut green beans, drained 1/3 cup vinegar 1 tablespoon instant minced onion 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon dill weed 2 hard-cooked eggs, chopped 3 tablespoons chopped pimiento Toss together potatoes and green beans. Combine vinegar, onion, salt, sugar and dill weed. Pour over potatoes and beans; toss to coat evenly. Cover and chill to blend flavors. Add eggs, sour cream and pimiento; toss lightly. Yield: 6 servings.

on the town . . . pat gabriel Summer sailors take to the seas for island cruise

Vacation time is almost over for many and they have settled in for the fall happenings. Helen and Ray Reichling took to the high seas with son John, daughter Lynn and friend Lynn, and friends L.E. and Aileen Cotton. They spent a week aboard, putting in at Bimini, Cat Cay and Andros, and even had a brush with our first "lady storm" that hit the sea lanes. Their engine went out, there was a leak in the water line and the stove caught fire but outside of that it was a ball. The second week Helen and Ray took off alone for a power boat cruise with all the comforts of home - showers every day, fresh water and hot food. Of course there is nothing like that silent sail beneath a full moon for contentment. Bits and pieces Dolph and Jane DeCamp have been vacationing in bits and pieces. Spring took them to Israel, back to Miami for a short time, then off to Canada for a change of scene. But the place they love is their replica of a Swiss chalet near Hendersonville. But isn't that what real estate brokers do on their vacations, buy real estate? Opening night "John Brown's Body" with Rock Hudson, Claire Trevor and Leif Erickson was a pleasant experience and the background singing of The Young Americans added luster. You could hear every word and feel every emotion. The bare stage with risers, formal attire instead of costumes and a cappela voices gave free rein to the deft hand of the director. First nighters included Eli and Ronnie Greenberg. Mrs. G. is the nationally known artist Ronnie Bogaev. Ethel Harr, Martha and Lester Mischon and Claire Paul were also in the audience. Tennis tips My friend Less Simmonds made an astute observation the other day, saying more of you gals are forsaking the bridge table for the tennis courts. So here is a tip from him to you tennis buffs. Be sure your racquet is the correct weight - even a half ounce difference could mean arm trouble. Don't try to play a set first time out. Begin with 10 minutes and work up gradually. It's like a sun tan, you could get physically 'burned' if you overdo. Have fun, ladies. Labor Day gala The Country Club of Coral Gables is planning a gala Labor Day celebration. Besides the usual swimming races for young ones and adults, there will be a water ballet, a show by the ladies exercise group and, for more fun, a simulated equator crossing ritual. In the evening, there will be a talent program in the ballroom where members will do their thing. Ed Greenop is putting that together. Golf pointers Rain or shine, members of the Riviera Country Club Women's Golf Association have been playing up their own storm. They just completed their 'point tournament' full handicap. Points went like this; eagle, 4 points; birdie, 3; par, 2; bogey, 1 point. The high scorer was the winner. Four classes played and Nellie Jo Creel took the top spot for the A class with 38 points. Elaine Nell tied her with 38 for her Class B while Bev Callahan came out with a 44 Class C and Fay Britt came in with 33 points for Class D. Hostesses for the play were Ailsa Miller and Banks Sharp. Association chairman is Grace Prussing. Vacation baby Al and Mary Sherman have had an extra special vacation this year. Not only was it a joy to visit with daughter Cheri and son-in-law Donald Troutman in North Carolina but they also became grandparents. Wee Jason Eric was born July 30, a bubbling little Leo. The Shermans are home again but already planning for the holiday trek to shower Jason with goodies.

Try potatoes for gourmet treat

gourmet goodies . . . marion richey Try potatoes for gourmet treat The bland taste of potatoes also makes them an ideal base for other recipes and the following added ingredients turn this much used staple into a gourmet treat. Shrimp potato bake One pound raw peeled shrimp Four cups cooked, thinly sliced potatoes Six slices bacon One cup thinly sliced celery One cup finely chopped onion One cup thinly sliced green pepper Two tablespoons flour One teaspoon salt Three tablespoons sugar Half teaspoon celery seed Half teaspoon paprika One cup water Half cup vinegar Quarter cup each chopped pimento and parsley Cook bacon until crisp and set aside to drain on absorbent paper, leaving bacon drippings in pan. Saute celery, onion and green pepper in bacon drippings. Stir in flour and water and stir until thickened. Stir in salt, sugar, celery seed and paprika, adding vinegar last. Place potatoes in an oven proof casserole, top with shrimp and crumbled bacon. Then pour over sauce. Bake at 350 degrees until light brown. Parmesan cheese topping optional. Excellent when served cold as a salad.