Hofer Potato Salad

Boil 5 pounds red potatoes in salted water until soft. Put in cold water. Peel and set aside. Fry 1 pound bacon until crisp. Set aside and save bacon grease. Sauté an onion and celery in bacon grease. Add 1/2 cup sugar Add 1/2 cup vinegar Add 1 teaspoon prepared mustard Add 1 teaspoon of celery seed Add crumbled bacon Salt and pepper to taste Add fresh Parsley Mix in potatoes. Refrigerate and let stand.
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Mom’s Cinnamon Rolls

1 package active dry yeast 1/2 cup warm water (105-115 degrees) 1/2 cup lukewarm milk, scalded then cooled 1/3 cup sugar 1/3 cup butter, softened 1 teaspoon salt 1 egg 3 1/2 to 4 cups flour Dissolve the yeast in the warm water in a large bowl. Stir in the milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in the remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic — about 5 minutes. Place in greased bowl. Turn greased side up. Cover....
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Quick Clam Chowder

1/4 pound bacon, chopped fine 1/2 onion, chopped 1 cup celery chopped 1 can cream of potato or cream of celery soup 8 oz clam juice 1 can chopped clams, undrained 1 potato, diced small 1/4 cup heavy cream Chopped parsley Salt and white pepper to taste Sauté bacon, onion, and celery until tender. Do not drain fat. Add soup, clam juice, clams and potato. Cook until tender. Add heavy cream, parsley, salt, and white pepper
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New book I can’t wait to read

Just saw the good news that Philip Pullman is working on a book in the “His Dark Materials” (The Golden Compass, The Subtle Knife, and The Amber Spyglass) series, called The Book of Dust.  The bad news is that it won’t be released until 2016.  When I read The Golden Compass I thought the series was fantasy with a bit of science fiction, during The Subtle Knife I decided that the series was science fiction with fantasy elements, and by the time I finished The Amber Spyglass I came to the conclusion that the “His Dark Materials” series was...
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Strawberry-Jalapeno BBQ Sauce

1/4 Cup chopped onion 1 clove garlic, minced 1 Tablespoon cooking oil 1/2 Cup catsup 1/2 Cup strawberry preserves 1/4 Cup beer 2 jalapeno peppers, seeded and finely chopped 1 Tablespoon bottled steak sauce (such as A1) 1 Teaspoon chili powder In a small saucepan, cook the onion and garlic in hot oil until tender. Stir in the remaining ingredients. Bring to boil, then reduce heat. Simmer for about 10 minutes, stirring occasionally. Use as a sauce for pork ribs or pork steaks.
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Poached Pears with Sauce Grand Marnier

Pears Pound cake (prepared) For each 2 servings, peel 1 pear. Slice in half lengthwise and core. Place in sauce pan. Cover with Burgundy mixture (below). Bring to boil. Simmer until just tender. Drain and cool. Slice pears to fan out. Place on a slice of pound cake and sever with sauce Grand Marnier sauce (below). Burgundy Mixture 3 cups red wine 1 1/2 cups sugar 1 cinnamon stick 3 whole cloves Lemon peel in 1 to 2 inch strips Sauce Grand Marnier 1 1/4 cup milk 1/2 cup heavy cream 4 egg yolks 1/2 cup sugar 3 TBL...
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Chicken with Cognac Sauce

Chicken – I use boneless, skinless breasts. Use what you like. 2 TBL butter 1/3 cup white wine Sprinkle chicken with salt and pepper. Brown chicken in 2 TBL butter. Add 1/3 cup white wine. Cover and simmer for 15 minutes. Add water if needed. When cooked, remove from pan, cover, and keep warm. Deglaze pan. Cognac sauce 1 cup chicken broth – hint: substitute 1/2 cup hot water mixed with 1 teaspoon Better than Bouillon chicken flavor to save time reducing the liquid 1/3 cup white wine 1 TBL butter 2 tsp flour 2/3 cup heavy cream 2...
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