By Kelsey Staff
Summer is a great time to bust out the cookbook and test your culinary skills. Whether it’s on the grill, the stove, or over the fire, cooking can be a great way to bring a family together. The Kayseean staff has compiled some of our personal favorite recipes to share with your family this summer break!
Fresh Picked Mint Tea
- Fresh Mint leaves
- Sweeteners, if wanted
- Tear leaves into small to medium sized pieces
- Put leaves in strainer that covers teapot
- Heat water to a boil and pour over leaves into teapot
- Put lid on teapot and let leaves steep for 5 minutes
- Bruise leaves to release oils into water
- Add a sweetener like sugar or honey if wanted and enjoy!
Recipe Credit: https://gourmandeinthekitchen.com/fresh-mint-tea-recipe/
Nana’s Potato Salad
- 4 Russet Potatoes (Peeled and diced)
- 3 large eggs (boiled and peeled)
- 5 stalks of celery
- ¼ cup Mayonnaise (any brand)
- 2 tbsp dijon mustard
- ½ red onion (diced)
- 1 tbsp pickle relish
- Chopped dill
- ½ tsp paprika
- Salt and pepper to taste
- After peeling and dicing the potatoes, add them to a pot of water and bring to a rolling boil over the stove. Cook for 10 minutes or until a fork can easily pierce a large potato.
- While the potatoes cook, chop and dice the eggs (yolk and whites), celery, and red onion.
- Combine eggs, celery, and red onion in a bowl and mix in mayonnaise, mustard, pickle relish and seasonings.
- Once the potatoes are done cooking, strain and let rest on cool burner of stove for at least 10 minutes. If this step is skipped the excess water will not evaporate off the potatoes and the final product will be watery.
- Add potatoes to mixture and top with chopped dill and a sprinkling of paprika for garnish.
- Enjoy! Serves 7 to 10 people.
Tammy’s Diner’s Famous Burgers
- 1 lb. of ground chuck
- 2 tbsp. flour
- 2 tbsp. ketchup
- 1 tsp. garlic salt
- 1 tsp. Badia Complete Seasoning (or any seasoning of your choosing)
- Salt and pepper to taste
- Mix all ingredients together in a large bowl
- Form into patties and fry or grill to your desired taste.
Mary Fogleman’s Butterscotch Pie
- 1 cup brown sugar, packed
- 2 cups milk (1 can of evaporated milk, then enough plain milk to make the 2 cups)
- 2 egg yolks
- 3 tbsp. cornstarch
- 1/3 stick butter
- 1 tsp. vanilla extract
- Frozen pie crust
- 2 egg whites
- 4 tbsp. sugar
- Mix brown sugar, milk, egg yolks, and cornstarch together and stir constantly while cooking on medium heat until thick. Add 1/3 stick of butter and 1 teaspoon vanilla extract after it cooks and mix together. Pour filling into pie crust.
- To make the meringue beat two egg whites until stiff. Gradually beat 4 tablespoons of sugar in, beating until stiff peaks. Spread over the filling. Bake at 425 degrees for 5 to 10 minutes. Let cool and enjoy!