I don't remember much about this book, except I loved it.
I thought I could go to Amazon and tweak my memory, but no. Nothing available. On this Goodreads site, the one woman mentioned loving the story... and the second review hated Gloria for forgiving her husband...
So then I wonder WHAT DID I SEE IN THIS BOOK?????
Remember I was a teenager at the time.
But I do remember loving it....
Of course back then I loved THIS, too...
Now my tastes have changed... My reading still favors romance, but I also like books like this:
And we know I'm a sucker for this:
This recipe... My mother-in-law's German Potato Salad... has withstood the test of time, cross-generations.
People love it. They flock to it. She taught me how to make it decades ago, when I was that silly, romance-loving teen (not to be confused with a romance-loving middle-aged woman!!!) and one of the GREAT COMPLIMENTS IN OUR FAMILY is to hear the words, "That tastes as good as Theresa's!!!"
So here it is, Mom's German Potato Salad, a classic among the Eichas and Blodgett clans. And in typical family style, measurements are approximated according to taste... but I'll guide you along!
For this party I did an eight-pound batch:
8 lbs. potatoes (russet or Idaho give a firmer salad!), cooked but still firm
12 Slices bacon, cooked and broken into pieces
One medium onion chopped small and then lightly cooked in bacon grease
So here's the trick. Don't overcook the spuds.
Grab out a casserole dish or slow cooker. Cut up a full layer of potatoes into bottom of casserole. Sprinkle about 1/4 of the bacon over it. Sprinkle liberally with parsley. Then spoon-drizzle about a tablespoon of the lovely bacon grease/onion mix...
BIG GRIN HERE< HEALTH LOVERS!!!!
and then drizzle the same amount of cider vinegar, sprinkling it over potatoes.
Repeat, and repeat and repeat until it's all used up.
If slow cooker, put into heater and leave on low for 4-6 hours. Don't stir until at least halfway done...
If in oven, use slow oven, about 250 degrees, same way.... heat on slow, low heat, and then stir around about 2-3 hours in.
Make it the day before, giving the flavors time to B-L-E-N-D. I forgot to take a finished picture because there were all these PEOPLE around!!! So fun!!!!
But as it cooks the potatoes take on a golden tinge... and the taste is amazing.
Mom never used sugar in her German potato salad. She didn't like that sweet/sour mix, and I'll tell you, this is an awesome dish to pass anywhere. Simple... good.... honest food.
It's a Blodgett and Eichas favorite... and now a Herne favorite!!! In upstate New York!