Potato Salad

I haven't made potato salad in years. This will make for a wonderful side to our Memorial Day picnic!

Mix and chill:

8 Russett potatoes, diced small and boiled for 15 minutes
5 green onions, chopped
2 heaping Tablespoons dill relish (or chop pickles)
1, 1/2 cup mayo
4 T mustard
4 hard boiled eggs, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
dill (to taste)

Crock Pot Fajitas

You could do this with chicken as well.

Mix and place in crock pot:

2 lbs sliced steak
1 can green chilies
1/4 cup water
1 packet fajita mix (McCormick)

Add:

1 onion, sliced
4 peppers, sliced (red, green, yellow, orange)
1, 1/2 cup water mixed with
1 more packet fajita mix

Cook on low for 6-8 hours

last hour add 1 can black beans, drained.

Serve with sour cream and chopped tomatoes

Blueberry Scones with Lemon Glaze

This recipe came from my friend MariLee. I thought it was a little funny there was no egg. It may be easier to work with if an egg was added. But, they are yummy!

Sift:

2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar

Cut in:

5 T butter, cold, cut in chunks

Make a well in the center and pour in :

1 c heavy cream

Fold everything together. Do not overwork the dough.

Fold in carefully:

1 c blueberries (fresh or frozen. I would actually use less than a cup)

Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1, 1/4. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape.  Place scones on an ungreased cookie sheet and brush the tops with heavy cream.

Bake at 400 for 15-20 minutes. Let cool

Glaze

Mix and microwave for 30 seconds:

1/4- 1/2 c lemon juice (3-4 lemons)
2 cups powdered sugar

Add:

1 lemon zest
1 T butter

Drizzle over scones