Sugar Snap Peas with Orange Zest & Almonds

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6 T. Butter

1 to 1½ lbs. Sugar Snap Peas

½ tsp. kosher salt

½ tsp. pepper

½ cup sliced almonds

½ tsp. Creole seasoning

1 tsp. orange zest

Juice from one orange or ¼ cup

Directions:  Melt 2 T. of butter in a large skillet over high heat until foamy.  Add the snap peas, ¼ tsp. salt and ¼ tsp. pepper.  Cook, stirring often, until tender crisp, 3-to-4 minutes.  Transfer peas to a large serving platter.  (If lots of peas, may need to do in two batches.) 

Reduce heat under skillet to medium; melt 4 T. butter.  Add almonds and creole seasoning.  Cook, stirring constantly until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute.  Spoon sauce over peas on platter.  Sprinkle with orange zest.  Add additional salt and pepper to taste. 

Comment:  Can easily scale recipe to amount of peas. The seasoning amounts do not have to be exact just add salt, pepper and creole seasoning to taste.

German Potato Salad

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1 slice bacon

1 potato per person

1 onion per 3-4 potatoes

2 T. flour

2 T. vinegar

Directions:  Peel and slice potatoes.  Boil potatoes in salted water.  Fry bacon 

halfway.   Drain most of grease.  Add onion to grease and cook until translucent.  

Add “some” potato water to make a thick gravy.  Add vinegar.  Add drained 

potatoes.

Comment:  Grandma Ida Romer’s recipe.

Grape Salad

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4 lbs grapes (any color)

1 tsp. vanilla

8 oz cream cheese

2 T. brown sugar

8 oz sour cream

1 cup chopped pecans

½ cup white sugar

Directions:  Wash and dry grapes.  Mix together cream cheese, sour cream, white 

sugar and vanilla.  Add grapes until evenly incorporated.  Sprinkle with brown sugar 

and pecans.  Stir again and refrigerate.  

Comment:  This recipe makes a lot.  It could easily be cut in half.  I have used red 

and green grapes together and it is really pretty.

Potato Salad

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Red Potatoes

Celery, chopped

Onion

Chopped Bacon

Hard-boiled eggs

Mayonnaise

Mustard

1 T. Vinegar

1 T. pickle juice

Pepper, coarse

Directions:  Amounts depend completely on how big a batch you want.  Cut potatoes 

into proper sizes – no need to peel.  You can use red potatoes, Yukons or a 

combination.  Boil potatoes.  Cool slightly.

Add chopped celery and onions, crisp bacon pieces, and chopped egg whites to 

potatoes.

For sauce, combine egg yolks, mayonnaise, mustard, vinegar and pickle juice to a 

smooth mixture.   Salt and pepper to taste.

Comment:  An old-fashioned little or this and that recipe.  Bacon adds nice flavor.  

May skip vinegar, but do not skip pickle juice.  Sometime add a little garlic powder 

and celery seed as well.  

Using two kinds of potatoes adds to color. If seems dry, just make more sauce!