G
Guest
Guest
Christine Joan Margaret Mary Otranto Beeker Aquaviva 10-04-1933 to 03-24-1991
My Mother has the longest name! She would always recite it fast then repeat slow to give an awsome effect. Her name was a good topic of convresation. She use to go by Chris Beeker and someone actually mailed her a letter addressed Crispy Ker, she was forever called Crispy for the rest of her life, us, her 5 children, and her 3 grandchildren called her Crispy too! She loved it.
This is her best recipe, I am sure she would be very flattered if people made her potato salad.
Christine's POTATO SALAD (please enjoy it)
Important you must follow this recipe exactly as it is written, no short cuts.
Introducing Mom’s potato salad Written In her own words………
CHRISTINE J. BEEKER’S POTATO SALAD
Step 1
Take 6 to 8 russet or thin skinned potatoes - boil until fork goes in easily - drain and refrigerate over night - hard boil 2 to 3 eggs - refrigerate over night.
Step 2
Use 3 to 4 large Tablespoons of mayonnaise - put in medium bowl – add a little milk – 1 teaspoon of dry mustard – salt and pepper – stir/mix/whisk together until a little frothy – some what thick - not too thin.
Step 3
Peel and cut up potatoes – shell and chop up egg – place in large bowl – add mayonnaise mixture – stir together to fully covered – if desired, use more mayonnaise or milk –potatoes will absorb – if desired you can blend some chopped onion (approximately a Tablespoon amount of onion) and add a little water, place in blender and puree, then add to potato salad and mix together.
Step 4
Refrigerate minimally for 4 hours- If possible, let stand in refrigerator over night before serving.
My Mother has the longest name! She would always recite it fast then repeat slow to give an awsome effect. Her name was a good topic of convresation. She use to go by Chris Beeker and someone actually mailed her a letter addressed Crispy Ker, she was forever called Crispy for the rest of her life, us, her 5 children, and her 3 grandchildren called her Crispy too! She loved it.
This is her best recipe, I am sure she would be very flattered if people made her potato salad.
Christine's POTATO SALAD (please enjoy it)
Important you must follow this recipe exactly as it is written, no short cuts.
Introducing Mom’s potato salad Written In her own words………
CHRISTINE J. BEEKER’S POTATO SALAD
Step 1
Take 6 to 8 russet or thin skinned potatoes - boil until fork goes in easily - drain and refrigerate over night - hard boil 2 to 3 eggs - refrigerate over night.
Step 2
Use 3 to 4 large Tablespoons of mayonnaise - put in medium bowl – add a little milk – 1 teaspoon of dry mustard – salt and pepper – stir/mix/whisk together until a little frothy – some what thick - not too thin.
Step 3
Peel and cut up potatoes – shell and chop up egg – place in large bowl – add mayonnaise mixture – stir together to fully covered – if desired, use more mayonnaise or milk –potatoes will absorb – if desired you can blend some chopped onion (approximately a Tablespoon amount of onion) and add a little water, place in blender and puree, then add to potato salad and mix together.
Step 4
Refrigerate minimally for 4 hours- If possible, let stand in refrigerator over night before serving.