CreaseysCusine.com Recipes

Mama Creasey's Potato Salad

Boil five pounds of potatoes (any will work but redskins are best) until tender. Add six large eggs to boiling water. Remove from stove and place under cold running water until cool. Remove skins. Dice potatoes into quarter inch pieces. Peel the eggs and dice fine. While the potatoes and eggs are boiling, dice four large ribs of celery into small pieces. Dice up a medium size onion. Dice, very fine, eight pieces of Aunt Marge's Million Dollar Pickles. Combine all the ingredients and add salt and pepper to taste. Pour about ¼ cup Aunt Marge's Million Dollar Pickle juice into the mixture. Add one tablespoon of prepared yellow mustard. Stir in 1-1/2 to 2 cups prepared salad dressing such as Miracle Whip or mayonnaise. Finish with a tablespoon of celery seed. Chill well and serve. Serves a pretty good size picnic crowd, approximately 12-15 people.

Chef Creasey's Wowee Zowee Nachos Grande

Brown 2 pounds ground beef. Add two packets of taco seasoning, following the directions and one can of chili beans then set aside. Cut into triangles (1/8'ths) fresh corn tortillas and deep fry in 350 degree vegetable oil for just a few minutes, then drain on a towel. Salt the chips lightly. Shred one pound of extra sharp cheddar cheese. Dice very fine one small onion. Chop extra fine three or four of Cousin Jonah's Pickled Habenero Peppers. In a 9x13 baking dish layer the tortillas, top with chili mixture, onion, habeneros and cheese. Bake in a 400 degree oven until the cheese is thoroughly melted. Or a glass baking dish can be placed in the microwave. Serve with extra hot salsa and sour cream. Serves about 8 people.

Grandpa Steve's Pasta Salad

Cook one pound pasta (your choice, I like spirals) until tender and rinse until cold and drain well. Chop one small can ripe pitted olives (or fresh, black Greek olives if available). Dice three ribs of celery very fine. Finely chop one small onion. Cut crosswise eight pods of Grandpa Steve's Hot Crisp Pickled Okra into little round circles. Dice very small two small, firm, ripe tomatoes, preferably Romas. Add all ingredients in a large bowl. Mix 1/2 cup olive oil (extra virgin), ½ cup vinegar, (your choice of distilled, cider, or balsamic) ¼ cup sugar or honey, 1 heaping teaspoon basil, one teaspoon oregano, one heaping teaspoon granulated garlic, ( not garlic salt, not garlic powder, either fresh chopped garlic or granulated garlic). Use fresh herbs when possible and chop them very fine. Mix with a wire whip and drizzle over pasta-vegetable mixture and toss until well coated. Salt and pepper to taste. Chill well and serve. Serves about ten people.

Uncle Ralph's Tuna Salad

Two large cans light chunk (dolphin free) tuna in water drained well, (give the cat a treat and drain the juice on his dry food). Two ribs finely chopped celery. Four hard -boiled eggs finely chopped. One small onion finely chopped. Two tablespoons of Uncle Ralph's Green Tomato Picillili. Add ingredients and stir in enough mayonnaise to give the desired consistency.
Salt and pepper to taste. Chill well. Serve on crackers or toasted bread with a healthy portion of Rose Ellen's Bread and Butter Pickles on the side.

Chef Creasey's Egg Salad

Coarsely chop ten to twelve hard- boiled eggs. Chop two ribs of celery very fine. Slice crosswise about twenty stuffed green olives, Chop very fine eight of Aunt Marge's Million Dollar Pickles. Grate very fine one small onion. Salt and pepper to taste. Combine ingredients. Add a drizzle of Million Dollar juice and mayonnaise to give the desired consistency. Serve on toasted while or wheat with a generous side of Grandpa Steve's Hot Crisp Pickled Okra.

The Chef's Bloody Maria

In a 16 ounce glass add 2 ounces of good Tequila or Mescal. Salt and pepper to taste. Four good shakes of Worcestershire sauce. ½ teaspoon of celery salt. The juice of two lemon slices and two lime slices. 8 ounces of tomato juice. ½ Cousin Jonah's Pickled Habenero Peppers, (1/2 of one pepper). Empty into a blender and mix until the pepper has pureed. Add ice and a rib of fresh celery and enjoy!