This was served at our wedding reception in Mesa. Great for a large crowd!
-Mom Roberts
1 frozen limeade concentrate (12 oz)
7 cups water
2 cups sugar
Stir until sugar is dissolved. Pour into 2 gallon-sized freezer bags. Use a 2 liter bottle of 7-up per gallon bag and chop up until slushy.
Tuesday, September 16, 2008
Monday, September 1, 2008
Potato Salad with Sour Cream and Scallions
Photo: Everyday Food-Stacey VanTassel - (Everyday Food)
2 lbs. white new potatoes, cut into 3/4 in chunks
salt and ground pepper
3/4 C reduced-fat sour cream
1/4 C light mayonnaise
1/2 C thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled
In a large pot, cover potatoes with salted water. Bring to a boil, reduce heat. Simmer until potatoes are tender when pierced with a sharp knife, 12-15 min. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least one hour and up to one day. To serve, season salad again with salt and pepper, if needed. Fold in scallions. Garnish with bacon and more scallions, if desired.
2 lbs. white new potatoes, cut into 3/4 in chunks
salt and ground pepper
3/4 C reduced-fat sour cream
1/4 C light mayonnaise
1/2 C thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled
In a large pot, cover potatoes with salted water. Bring to a boil, reduce heat. Simmer until potatoes are tender when pierced with a sharp knife, 12-15 min. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least one hour and up to one day. To serve, season salad again with salt and pepper, if needed. Fold in scallions. Garnish with bacon and more scallions, if desired.
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