Lauralea's Potato Salad

Those of you who need-need-need structure will hate this recipe. Those with any amount of imagination might be able to deal with it. My potato salad is pretty much never exactly the same twice, because I generally use what's leftover and on hand. It's a good formula, though, and it's always tasty. Post your own inventive add-ins in the Comments section so others can reap the benefit of your expertise : )


If I'm planning potato salad for tomorrow, and I'm on the ball, I will purposefully cook extra potatoes for it today. If I happen to have a bunch of leftover boiled, baked or roasted potatoes, I might be inspired to turn them into potato salad.

Here are my potato salad tricks:

Figure on about half a medium potato per person. Plus one or two. I always err on the side of caution and abundance. For a potluck, I'll boil/cook probably 6 potatoes. Or whatever fits in the medium sized pot. Cut cooked potatoes up quite small. I don't generally make a chunky potato salad.

Boil an egg per person. Six to eight for a potluck salad. Chop them quite small. I cut each egg in thirds lengthwise, then in thirds again on the uncut side, (to make 9 lengthwise pieces) then cut across all 9 pieces making small diced bits of egg and yolk.

I use mayonnaise or Miracle Whip-type salad dressing, (whatever's on hand) added until the potatoes and eggs are coated but still quite dry. I squeeze in a generous dollop of prepared mustard, add a few soup spoons of green relish, and a splash of vinegar if I'm using mayonnaise. With the vinegar I add a couple of spoons full  of sugar from the sugar bowl. I like to add Ranch Dressing as the finishing touch,(Ranch with Bacon, Peppercorn Ranch and Creamy Cucumber are all good as well), to hold the salad together and make it creamy. Salt, onion powder (if I'm not adding onion-y things) and lemon-pepper are all added to taste.

Thinly sliced radishes, finely diced celery, chopped chives or green onions are all things I add to the potatoes and eggs if I have them in the fridge. If I'm not using peeled, cooked, leftover potatoes, I leave the skins on for a bit of extra fibre.

If it tastes a little "flat", I'll add a bit more vinegar and sugar to balance it as needed. Sometimes it just needs a little more salt.

I've been known to add 10%-18% cream to make the mayonnaise stretch further, and the Ranch Dressing was discovered when I'd run out of mayonnaise altogether before the salad was creamy enough. Low fat mayonnaise and dressings work fine, and I've used Splenda instead of sugar to counter the vinegar.

Hope these ideas work for you!

Oatmeal Muffins Your Kids Will Eat

These Company's Coming Muffins & More Banana-Oatmeal muffins have been twigged a bit. The substitutions qualify it as a lower fat, higher fibre, no-sugar-added breakfast or snack break. And besides all that- they taste really yummy.

1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) whole wheat flour
1 cup Roger's Porridge Oats
1/2 cup Splenda, artificial sweetener
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
2 eggs
1/2 cup (125 ml) peanut butter (to keep sugar lower, use a natural peanut butter or Kraft No Salt-No Sugar added Peanut Butter)
1/4 cup (50 ml) skim milk
3 over-ripe mashed bananas
1/2 cup chocolate chips
1/2 cup raisins
1 medium apple with peel, cored and chopped

Preheat oven to 400* F. (200*C)

*Kitchen Aid method: Into large mixer bowl put: eggs, peanut butter, milk and whole bananas. Mix on lower speed until all are blended and fairly smooth.

Stop mixer and add: flours, Oats, Splenda, baking powder, baking soda and salt. Mix slowly, (with pulsing motion for the first minute or so) until dry ingredients are blended. Stir in chocolate chips, raisins and apple.

Grease, or line 18 muffin cups with paper liners. Divide batter evenly among the muffin cups. Put muffin pans in preheated oven. Reduce heat to 350*F (180*C) and bake for about 20 minutes. Until centre of middle muffin bounces back to the touch and/or a toothpick inserted into the middle comes out clean.

*Non-Kitchen Aid method: In large bowl, mix together flours, Oats, Splenda, baking powder, baking soda, and salt. Make a well in the centre.

In a second, smaller bowl, mash bananas, then add eggs, peanut butter and milk. Mix with electric mixer or by hand until well blended and fairly smooth. Pour into the well in the dry ingredients.

Mix until just blended. Stir in chocolate chips, raisins and apple.

Grease, or line 18 muffin cups with paper liners. Divide batter evenly among the muffin cups. Put muffin pans in preheated oven. Reduce heat to 350*F (180*C) and bake for about 20 minutes. Until centre of middle muffin bounces back to the touch and/or a toothpick inserted into the middle comes out clean.

Fruity Oatmeal Muffins

Originally "Company's Coming Muffins & More" Oatmeal Muffins, these have had the fruit and fibre kicked up. Great for breakfast, a quick snack or even a fairly guilt free dessert. Try them with a little butter and honey.

1 cup (250 ml) whole wheat flour
1 cup (250 ml) rolled oats
2 Tablespoons (25 ml) brown sugar, packed
2 Tablespoons (25 ml) Splenda, artificial sweetener
2 Tablespoons (25 ml) Bob's Red Mill 10 grain cereal
1 Tablespoon (15 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) cinnamon
3/4 cup (175 ml) raisins
1 cup (250 ml) chopped, cored, but not peeled apple (about 1 small)
1 egg
2 Tablespoons (25 ml) molasses, treacle or black treacle
1/4 cup (50 ml) Canola oil
1 cup (250 ml) skim milk
2 teaspoons (10 ml) vanilla

Preheat oven to 400*F.

Mix flour, oatmeal, brown sugar, Splenda, 10 grain cereal, baking powder, baking soda, salt, cinnamon, raisins and apple in a large bowl. Make a well in the centre.

In a small bowl, beat egg until frothy. Mix in molasses/treacle, oil, milk and vanilla. Pour into well. Stir only to moisten. Let stand 5 minutes.

Fill greased or paper lined muffin cups. Divide between 16 cups.

Put muffin tins into 400* F oven. After 5 minutes reduce oven temperature to 350*F. Bake for an additional 15-20 minutes, until tops are browned and bounce back when touched, or a toothpick inserted into the centre of a muffin comes out clean.

Remove paper lined muffins to cooling rack. Let un-lined muffins rest for 5 minutes before removing them from the pan.

Makes 16 muffins.

Cinnamon Oatmeal Breakfast Pudding

This recipe is from my French magazine, "Madame" (the September issue). I reread it several times, thinking my French must be faulty... but no, it is indeed cooked oatmeal with an egg added. Being quite sceptical, I tried it, and was delightfully surprised. I was expecting scrambled eggs and oatmeal, but what I got was creamy, tasty porridge with a hint of cinnamon. What a great way to start the day. Now you can have your oatmeal, and some protein too! I'd advise assembling all the ingredients before you start, as once the water boils it goes quite quickly.

Per Serving:

1/2 cup/ 125 ml water
pinch of salt (1 ml/ 1/4 teaspoon for 4 servings)
1 Tablespoon/ 15 ml dried cranberries or raisins (optional)
1 egg
1 Tablespoon/ 15 ml (skim) milk
1/8 teaspoon/ .5 ml cinnamon
1/8 teaspoon/ .5 ml vanilla
1/3 cup/ 75 ml quick oatmeal (not instant)

1/3 cup (skim) milk
2 Tablespoons/ 30 ml chopped walnuts
1 teaspoon/ 5 ml sugar or Splenda to taste

Bring the water, salt and raisins (if desired) to a boil over high heat.

Whisk together the egg and milk. Add cinnamon and vanilla and mix well. Stir the egg mixture into the water. Reduce the heat to medium-low. Stir in the oatmeal. Simmer until the desired consitency is obtained, about 5 - 6 minutes, stirring occasionally.

Serve with 2nd amount of milk, walnuts and sugar/ sweetener as desired.

Curry Beef Wraps

Inspired by our English friend Toni, this ground beef dish is a winner. I have found that 1/2 pound of ground beef per person is a good gauge. Temper the seasonings to your own taste; use these as a guideline.

For each pound of ground beef use:

1 medium clove of garlic, minced
1/2 medium onion, chopped
1/2 teaspoon cumin seed
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon beef bouillon powder
1/2 - 1 teaspoon curry powder
1/4 teaspoon citrus & pepper seasoning
1/2 can condensed tomato soup

sliced or diced tomato, cucumber, green, red and/or yellow peppers
shredded lettuce
grated cheese
Plain yogurt, ranch dressing or sour cream if desired
2 whole wheat tortillas per person

Scramble fry ground beef in large skillet. Add garlic, onion and spices and cook until meat is browned through. Drain off fat, then add tomato soup. Simmer until meat filling is thick, liquids having been reduced/ boiled away.

Meanwhile, prepare vegetables and cheese. Putting each topping in its own dish is a nice way for everyone to add what they like to their wrap.

15 minutes before serving, wrap tortillas in foil and warm in 350*F oven.

Pass the meat filling and toppings. Roll up the wraps to enjoy.

"Middle Eastern" Sandwiches

I found this recipe in a Better Homes & Gardens Slow Cooker book from the 1970's. After I'd taken out the red wine and twigged a few spices my family really liked it. Served in Pitas, these "sandwiches" are great for lunch time, supper time, company time- any time really! Makes a fun change for Sunday Dinner- and if you do the vegetable prep the day (or evening) before, you'll have a fabulous, delicious meal on the table in no time flat!


4 pounds boneless beef cut in 1/2 inch cubes
2 Tablespoons cooking oil
2 cups chopped onion
2 - 3 cloves garlic, minced
1 cup water
2 teaspoons beef bouillon powder
1 x 6-oz (156 ml) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 teaspoon cumin seed, crushed
salt to taste
1/8 teaspoon pepper
1/4 cup cold water*(see Note)
1/4 cup cornstarch
Pita bread pockets*
1 large tomato, diced
1 large cucumber, diced
1 cup plain yogurt
2 cups shredded, sharp cheddar cheese

In skillet brown meat, in oil, in batches. Use a little more oil if needed for additional batches. Transfer drained meat to slow cooker. Add onion and garlic to skillet; cook until tender. Add to meat. Add first amount of water to skillet with bouillon powder. Stir to scrape bottom of pan and dissolve bouillon powder. Add to slow cooker. Stir in tomato paste and spices. Mix well.

Cover; cook on low setting for 4 hours.

To serve, turn slow cooker to high heat setting. Blend 1/4 cup water with cornstarch; stir into meat mixture. Cook until thickened and bubbly, stirring occasionally.

Fill pitas as you would to make a taco- with meat filling, vegetables, cheese and yogurt as desired.

Makes 10 to 16 sandwiches, (depending on the size of the Pitas)

*NOTE: if you use whole wheat pitas, I guarantee your white bread loving family won't notice, so give them the extra fibre.

I serve the meat filling, vegetables and cheese in serving bowls with spoons, and we pass the fillings around, each person making their own sandwich.

To cut down on the starch a bit, plan an extra hour into the cooking time, and remove the cover for the last hour before serving. Turn the heat to high and let it simmer and steam; this should allow for some natural evaporation of liquid, causing the sauce to thicken without so much cornstarch being needed. If, after an hour, the sauce is still too runny, try 1 Tablespoon water with 1 Tablespoon cornstarch at a time to thicken it up.

Tarte aux Epinards, (or Spinach Quiche)

The Guest Chef for today is my daughter Johanna, who writes from Switzerland, "Ok, I have a recipe for you. It's the third or fourth time I've made it, and it's pretty darn good. Even the girls (the two girls she's an Au Pair for) will eat it, green though it is. This'll feed 5 or 6 easily. One time I forgot to buy a pie crust, so I just stuck it together in a pan and made it a gratin, and it was just as good. So yeah....a recipe for you from Switzerland, that I got from a friend who got it from a friend."


1 pie crust (I buy one that's uncooked and rolled up)
600g epinards (spinach*, better to buy it frozen with milk already in it. otherwise you have to add more milk)
200mL milk
2 eggs
50-200g cheese (my friend made it with only sprinkled on top, but I use about 100g...and I use gruyere)
1 onion
salt, pepper, nutmeg to flavour.

1. pie crust in the pan, we use a round flatter thing
2. mix up the spinach, milk and eggs. I use a whisk to make sure it's all even.
3. cut up the onion small and add that, then add the grated cheese
4. season
5. pour spinach filling into pie crust.
6. bake in the oven for about 40 minutes at 200'C

*you probably want frozen, chopped spinach, drained and patted dry. I've never heard of "spinach in milk", so you'll need to add extra. I'd start with 1/4 cup, making the milk 250 ml instead of 200.

Homemade Alphabet Spaghetti

There was a time... back in the day... when my kids liked this better than the stuff that came in cans from the store... It's fairly quick and very inexpensive if you get your alphabet noodles from the bulk food section. Makes a big batch. This isn't an original-to-me recipe, but I can't begin to remember where I found it, it's been in my collection for so long. Give it a try- start about an hour before you want to feed the kids.


5 cups colds water
2 chicken bouillon cubes
1 cup uncooked alphabet noodle pasta
1 - 5 1/2 oz (156 ml) can tomato paste
1/2 cup milk
1- 2 tablespoons sugar ( to taste)

In a medium saucepan, bring water to a boil. Reduce heat to medium-low and add bouillon cubes and noodles. Stir until bouillon cubes are dissolved and foam disappears.

Partially cover saucepan and simmer until noodles are tender, (about 40 minutes). Add tomato paste, milk and sugar, stirring well to blend.

Remove from heat, cover saucepan and let stand for 15 minutes (mixture will thicken slightly)

Serve warm.

Makes 4- 6 servings

Pizza Bun Mix

An excellent mixture to have on hand in the freezer. Turns day old buns into a real treat.

1 large onion, finely chopped
2- 340 g. (12 oz) cans luncheon meat such as Klik or Prem, grated separately
1- 300 g package cheddar cheese, grated (about 3  1/2 cups)
2 tsp. oregano
1 tsp. basil
1/4 tsp. garlic
1- 10 oz can condensed tomato soup

Grate one can of luncheon meat into a large skillet or frying pan, and fry it together with the onion, until meat is crisp and onion is clear. Drain well.

Add second can of grated luncheon meat, cheddar cheese, spices and tomato soup. Simmer and stir together to melt cheese.

Refrigerate up to a week, or store in the freezer. Freeze in 1 cup containers, and thaw in the fridge- or microwave until the mixture is spreadable.

To make pizza buns: Spread halved buns with Pizza Bun Mix, and place (Mix side up!) on a baking sheet. Bake at 350* F, until buns are toasted and Pizza Bun Mix is bubbly; 5-10 minutes. For less crisp Pizza Buns, place prepared buns on baking sheet under the broiler for 3 - 5 minutes, until tops are bubbly and edges of buns are crisp.