June 2021: Recipe Roundup

“OMG, Rynetta, have you tried David’s non-potato salad?!” Salad

    1    head cauliflower, cut into florets and steamed
    4    hard-boiled eggs, chopped
    ¾    cup mayonnaise
    2    tsp. Dijon mustard
    1    tsp. yellow mustard
    2    tsp. creamy horseradish
    2    stalks celery, finely chopped
    2    scallions, chopped
    2    large dill pickles, chopped
    3    T. dill pickle juice
    1    T. dill weed
    1    T. kosher salt
    1    tsp. pepper
        Paprika
        Optional (not really): chopped bacon for topping!

Cut cauliflower into bite-sized pieces and steam for 4-5 minutes until soft, but still slightly crisp. Let cool.

Mix mayonnaise, mustards, horseradish, celery, scallions, dill pickles and juice, salt, pepper and dill weed. Gently add steamed cauliflower and hard-boiled eggs. Sprinkle with paprika and chopped bacon. Cool in refrigerator for at least 3 hours.

Serve to all who enjoy happiness and winning!

Recipe by David Straley, board director and member of Capital Electric Cooperative

RYNETTA’S “RUNNER-UP” POTATO SALAD

    3    lbs. red potatoes
    1    tsp. grey sea salt
    1    T. olive oil
    4    green onions, chopped
    3    hard-boiled eggs, diced
    1½    cup mayonnaise
    1/3    cup Dijon mustard
    6    strips bacon, cooked and chopped small

Cut potatoes into large, bite-sized chunks. Coat in olive oil and salt, skewer and grill until fully cooked. (Or skip skewers/grill and roast in the oven at 425 degrees).

Mix mayonnaise and Dijon mustard together. Stir in hard-boiled eggs and cooked potatoes. Top with green onions and bacon pieces.

Serve to the unlucky souls who didn’t get any of the award-winning “OMG, Rynetta, have you tried David's non-potato salad?!” Salad.

Recipe by Rynetta Renford, David Straley’s sister