Loaded Baked Potato Salad
INGREDIENTS 2 pounds russet potatoes 1 bunch of cilantro (leaves only, discard stems) 1 1/2-2 cups of mayonnaise 1/2 cup sour cream (optional) 16 oz of cooked, crispy crumbled bacon 6 chopped boiled eggs 1/2 cup shredded sharp cheddar cheese salt and pepper to taste
DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm for about 15-18 minutes. Drain, fully cool and chop each potato into quarters. In a large mixing bowl, combine the potatoes, mayonnaise, sour cream (if desired), cilantro, bacon, eggs, salt and pepper. Be careful not to over-mix the ingredients. Chill, garnish with cheddar cheese on the top and serve. Recipe by Miguel Rodriguez; Submitted by Carrie Rodriguez
Fruit Trifle
Prep Time: approx. 30 min. | Ready in approx. 30 min. | Makes 1 trifle (12-15 servings)
1 (12 oz) container frozen whipped topping, thawed (fat free) 1 (8 oz) container sour cream (fat free) 1 (9 inch) angel food cake 1 (3.4 oz) package instant vanilla pudding mix or any other flavor 1 pint fresh strawberries, sliced 1 box fresh blueberries 1 (12 oz) can pineapple tidbits, drained 1 can mandarin oranges 2 bananas, peeled and sliced (OPTIONAL) 1 sprig fresh mint Vanilla extract Cinnamon Directions In a medium bowl, mix vanilla pudding mix with Âź cup non-fat milk. Fold in sour cream, vanilla, cinnamon and the whipped topping. Keep cool until you are ready to assemble the trifle. Cut the cake into thirds, horizontally. Line a large trifle or other glass serving bowl with strawberries slices and blueberries, reserving two whole strawberries and two blueberries. Place one layer of cake in bottom of bowl, top with 1/3 of pineapple and mandarin oranges, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved blueberries, and a sprig of mint. Refrigerate until serving. Liqueur or dessert wine may be served as an optional topping. Submitted by Nadya Curtis
26
THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way