Cold Plates - Salads - Traditional Newfoundland - Bonita's Kitchen скачать в хорошем качестве

Cold Plates - Salads - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Cold Plates, made with old fashion salads and coleslaw. See recipe below! Our website link: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Pineapple Salad:    • Pineapple Salad - Bonita's Kitchen   Dinner Rolls:    • FOUR LEAF CLOVER BREAD BUNS - Bonita's Kit...   Jelly Salad:    • Orange Jelly Salad - Traditional Newfoundl...   Shop our recommended kitchen tools and canning supplies on our Amazon Storefront: https://www.amazon.ca/shop/bonitaskit... Ingredients: Mustard Potato Salad 6 Medium Potatoes 1 Medium Onion 2 Eggs ½ Tsp Sea Salt 1 Tbsp Sugar 1 Tbsp White Vinegar ½ Cup Yellow Mustard 1 Tbsp Cream or Evaporated Milk 1 Tbsp Butter ½ Cup Miracle Whip or Mayonnaise 1 piece of Celery Topping for Salad: ¼ Cup Miracle Whip or Mayonnaise ¼ Cup Yellow Mustard Method: In a medium boil half full of water, add peeled potatoes chopped in cubes, onion cut in half, ½ celery and sea salt. Let boil until potatoes are fork tender. When boiled drain water off, return potatoes to boiler and toss onion and celery. In a small boiler half full of water, add your eggs start the boil until hard boiled. Then peel eggs add one egg to the potato pot and the other slice and set aside. Start mashing your potatoes then add butter and cream, mash until combined. Then add mustard and vinegar, sugar continue mashing, then with a large spoon mix in miracle whip or mayonnaise until creamy. Then put all your mustard potato salad in a large glass bowl. In a small bowl mix together yellow mustard and miracle whip or mayonnaise until all combined. Spread mixture over top of salad then top with your sliced eggs, place in your fridge until cool then ready to serve. Serves 6/8 people Beet Potato Salad Recipe: 6 Medium Potato 1 Cup Chopped Pickled Beets ½ Cup Miracle Whip, or Mayonnaise 1/4 Cup Beet Juice 1 Tbsp Sugar ½ Tsp Sea Salt 2 Eggs 1 Medium Onion Sprinkle of paprika 1 piece of celery Method: In a medium boiler half full of water, add your peeled potatoes cut them in pieces for faster boiling time and your medium peeled onion cut in half, celery, sea salt. Let boil until fork tender then drain water off and return your potatoes to the same boiler, remove onion and celery from boiler and toss. Mash in beet juice and sugar until all combined. In another small boiler add your two eggs half full of water and let boil until hard boil, about 5 to 10 minutes. When cooked peel and add one in with your mashed potatoes and continue mashing together. The other egg cut in slices and set aside until needed. In a large glass bowl add your mashed potato salad, then with a large spoon start mixing in miracle whip or mayonnaise until creamy. Then add your cup of chopped beets and foiled in with the potato salad until combined. Then place your sliced egg pieces on top, sprinkle with some paprika seasoning, then put in your fridge until nice and cold. Serves 6/8 people Coleslaw Recipe: 2 Cups Shredded white Cabbage 1 large Carrot Shredded 2 Tbsp White Vinegar ½ Cup Miracle Whip or Mayonnaise Pinch Sea salt Pinch Black or White Pepper 2 Tsp Sugar Method: In a medium bowl with lid, shred cabbage and carrot together and toss together. In a small bowl mix together all of your other ingredients. Then toss dressing in with cabbage and carrot mixture toss together and more of any ingredients if needed, refrigerate until ready to serve. Please note: If making it the day before don't add the dressing until about one to two hours before ready to use, serving is for about 6 to 8 people. Cold Plates After all your salads are made and your coleslaw, put them in the fridge until your are ready to plate. These are other food items you would need for your cold plate. Tomato Iceberg lettuce Turkey roll Cooked Ham Cheese This is where you get creative, anything that you love cold in food can go on this cold plate. Pickles Bread roll with butter cold stuffing piece of salt beef The old fashioned way was on Sunday when you finished our Jiggs dinner the potatoes and carrots from that meal would be transferred into a salads. The stuffing from the chicken or turkey would be used on a cold plate, plus the chicken. So plating your cold plate. 2 scoops of each salad, a scoop of coleslaw, a few pieces of iceberg lettuce and 1 or 2 pieces of slices tomato. Roll your cooked ham and turkey roll then put in plate, cut 1 or 2 pieces of cheese of choice. All of this on a plate kept in the fridge until ready to serve this was one of the best meals of the week. Bonita’s Tips: Mash potatoes while hot and let come to room temp before adding mayonnaise. Keep potato salad in fridge until all eaten, good for three days. Let cool in fridge until ready to serve. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!