My husband had a potluck at his work today. We signed up to bring homemade soft pretzels. They were a huge hit! We paired them with pretzel cheese sauce, made with Vermont and regular cheddar this time, and horseradish mustard. Many of the guys in the office went back for a second pretzel. I’m so glad they all liked them. I got to taste some really great food that other people brought too. I expect we will have another pot luck since it was such a hit. So, how can I top my pretzels? Maybe I’ll make burgers next time. Any suggestions?
This cheese sauce is great over pretzels. It would also be great over chips for nachos. I’ve made this version with provolone and Vermont cheddar but feel free to use any of your favorite cheeses. I love using mild or medium cheddar cheese myself but this version of the sauce was created for my husband’s taste.
2 Tbs Butter
2 Tbs Flour1 c Milk
2 oz. Provolone
3 oz. Vermont Cheddar
2 tsp Mustard
Melt butter in a sauce pan. Whisk in the flour to make a roux. Whisk in the milk ensuring that there are no lumps. Bring to bubbling and add in the cheese, stirring to melt and keep the bottom from burning. Once the cheese has melted, add in your mustard. Stir to combine and serve.
German potato salad is meant to be served warm. This is very different in comparison to the American potato salad we see at pot lucks and often sold in large tubs. This potato salad is simple yet full of flavor.
2 lb. Potatoes, peeled and sliced 1/2″ thick
1/2 lb. Bacon (6-8 slices)
3/4 c Onion (or 3 Tbs Dried Minced)
1/3 c Vinegar
2 Tbs Sugar
2 Tbs Mustard1/4 tsp Salt
1/4 tsp Pepper
1/4 c Vegetable Oil
Green Onion (optional)
Cook bacon on a griddle. When the fat has rendered, remove to a paper towel lined plate to cool. When cool, crumble into bite size pieces. Cook potatoes in boiling water about 15 minutes or until they break apart with a fork not to easily. We want them to stay in one piece but still be soft enough to eat. Drain the potatoes and set aside, keeping warm. Cook onion in vegetable oil in a high sided skillet or a large pot. Whisk in the vinegar, sugar, mustard, salt & pepper. Stir until it has thickened a little and it’s not too bubbly. Add in your potatoes and toss to coat. Dish up and top with bacon. Add chives or green onion if using.
Meatloaf has a love/hate relationship with many people. There are plenty of recipes out there for meatloaf and while some are good, some are not. I’ve tried many recipes for meatloaf over the years and this is the one I’ve fallen in love with. So share the meatloaf love and bake some up tonight! This recipe makes 8 servings. Great served up with some homemade mashed potatoes!
Also, you can cut this recipe in half if you want. You’ll end up with a half height meatloaf but remember that the topping is for the surface area of the meatloaf, so that has to remain the same unless you also cut down the size of the pan you bake it in.
Pre-heat your oven to 350°. In a large bowl, whisk together eggs, milk, and pepper. Add in your bread cubes and mix until they’ve soaked up some liquid. Toss in your carrots, onion, and Worcestershire sauce. Mix well and then add in your cheese and ground beef. Mix only until the ingredients are dispersed somewhat evenly. Place your meatloaf mixture into a 9×5 pan and pack it well. Bake for 30 minutes. While that’s baking, make your topping by mixing together the ketchup, mustard and sugar. Once it’s done baking for the first 30 minutes, pull it out of the oven and spread the topping on top. Stick it back in the oven for another 30-45 minutes or until your thermometer reaches 160°. No one wants an undercooked meatloaf. We also don’t want an overcooked brick. Once it’s all nice and done, bring it out of the oven and let it sit for 5-10 minutes before you slice into it.