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This Recipe contributed by: | ||||||||||
| My Aunt, Marie Wright Killgore, is an aging Southern lady living in her native Roanoke, Va. I hate to have her hunting gifts for me or my husband a couple of times of year so I suggested she do the following: when she would usually send a gift, send me one of her or her mother’s recipes. I’m hoping we will cover all the basic food group basics in the next few years. Here’s the first recipe she sent. 1 1/2 pounds medium size potatoes (boiling variety) ½ cut vegetable oil 3 Tbsp. flour 1 ½ cuts water ½ cup vinegar (type will affect flavor) 2 Tbsp. sugar 1 1/4 tsp. salt Pepper to taste 1 egg yolk (or whole egg) slightly beaten 1 medium onion, diced 1 cup celery (cut up) Wash potatoes well and cook in boiling salted water until just done. Peel potatoes while warm, slice 1/8 inch thick (about 4 cups). Meanwhile, blend oil with flour in a pan. Add water and vinegar gradually; stir over medium heat until smooth and thick. Add seasonings. Stir small amount of hot mixture into the egg then return to egg mixture to pan; stir. Add warm potatoes, onion and celery. Mix by lifting potatoes in and out of dressing. Serve warm. Makes 8 servings. Note: be sure egg is fully cooked. | ||||||||||
| (Updated: 15 Sep 2002) | ||||||||||
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