Anna Vaughn's Mustard Potatoes Salad

My Mother-in-law Anna Vaughn passed away Nov 4 2014. She was one of the best cooks in New Orleans cooking.I love her Mustard Style Potatoes Salad for the Holiday meals.

She made a southern-style mustard potato salad that will melted in your mouth. Potatoes and tons of hard-cooked eggs. Surely this woman will be missed by all of her family and friends.( Love You Mrs Vaughn Always)...

1½ pounds Russet Potatoes

6 eggs

1/2 cup fine chopped celery

2 tablespoon fine chopped green bell pepper

1 teaspoon garlic powder ( only if you like it).

½ cup fine green onion chopped

½ cup sweet pickle chopped

2 tablespoons sweet pickle juice

2 tablespoons prepared yellow mustard

½ cup mayonnaise

salt and ground black pepper, to taste

Russet potatoes, peeled and cubed, cooked in salted water until fork tender not falling apart, drained well in a colander, add back to hot pan to dry out water. while yet hot add the hot peeled boiled eggs and smashed with a fork into the hot potatoes very fine and well.

Add celery,green onion,sweet pickles and bell pepper and pickles juice stirring well.Gradually add the mustard and mayonnaise, stirring between additions.

You don't want it too creamy, and you don't want it dry.
Add salt and pepper and garlic powder,adjusting to taste.

Pour into a bowl and smooth it out. I add to her recipe slice boiled eggs and cayenne pepper on top
refrigerate until ready to serve. If you want it really good, make it a day ahead...it gets better overnight.

Pumpkin Pound Cake With Maple Pecan Glaze

When ever I run a cross a wonderful recipes. I always like to share with you. This pound cake is the bomb and the bomb. If you going to serve something pumpkin this thanksgiving please try this wonderful pumpkin-pound-cake-with-maple-pecan-glaze.

Go To And Get More Recipes

  http://modernmartha.com/2013/11/pumpkin-pound-cake-with-maple-pecan-glaze/

INGREDIENTS

Pumpkin Pound Cake

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

8 ounces unsalted butter, softened

1 cup granulated sugar

¾ cup packed brown sugar

5 large eggs

1 can (15 ounces) pumpkin

1½ teaspoons vanilla extract

Maple Pecan Glaze

4 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons milk

1 cup confectioner sugar

3 tablespoons chopped pecans

INSTRUCTIONS


Pumpkin Pound Cake

Heat oven to 325°. Spray your Bundt cake pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).

Maple Pecan Glaze

In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
Drizzle over the cooled cake.

Candied Yams

Yams potatoes are like sweet potatoes... But yams or sweeter and more full of orange color and not pale yellow as sweet potatoes...When it come to making Candies Yams it mean "Yams Potatoes" Not sweet potatoes.

8 medium yams

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Peel skin from yams and slice into 1/2 to 3/4 inch thick circles or long,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.

Read About Yams And Sweet Potatoes...http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Cranberries For Thanksgiving

When I was a child my mother would buy cranberries sauce and serve it for thanksgiving and we knew no better but to enjoy but now....

 Wow Wee! Now I make it homemade.

12 oz bag fresh cranberries
   
3/4 cup orange juice
   
1 cup sugar

2 oz rum

Place all the ingredients in a sauce pan and cook on medium high for 15 minutes or until most of the liquid has reduced, stirring occasionally. You’ll hear the cranberries popping don’t worry that’s what you want them to do. Remove from heat and serve hot or cold