May 1st , Day 1.

Yesterday was the first day of our use up the accumulated stock month. We had tuna noodle casserole and mixed veggies. It will be interesting to see what we have after a month.

It is supposed to be really nice weather in the Pacific Northwest, time to break out the deck furniture and enjoy the sunshine. After all, it might be the last we see....LOL.

Dill Pickle Potato Salad

8 medium sized Potatoes, cooked and chopped. Cool slightly.
6 hard cooked eggs, chopped
3 ribs celery, chopped
6 green onions, chopped
2 medium dill pickles
1-1/2. Cups mayo
1/4 cup dill pickle juice
4 teaspoons mustard
Salt, pepper

Mix together. Chill.

Grilled Shrimp

1-1/2 pounds shrimp, cleaned
1/2 bunch green onion, diced
1/4 cup Italian salad dressing
2 T lemon juice
2 T balsamic vinegar
2 T olive oil
1 tsp minced garlic

Place shrimp in a greased grill basket.
grill shrimp over indirect heat for 2-3 minutes or until shrimp turns pink.
Refrigerate until chilled.
add dressing ingredients in a large plastic bag. Add shrimp. Chill at least 2 hours.

serves 4

Berry Torte
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup flour
1tsp baking powder
1/4 tsp salt

Cream butter and sugar.Add egg. Fold in dry ingredients. Spread in a 9 -10 inch circle on parchment lined
cookie sheet. Bake at 350 for 8-10 minutes. Remove to wire rack and cool.

Filling
Combine
1/4 cup sugar
2tsp confectioners sugar
2tsp cornstarch

Beat 1-1/2 cups whipping cream until soft peak stage.

Assembly

Place cookie crust on a serving plate. Top with 1/2 of the whipped cream and a cup of mixed berries.
Repeat layers twice, ending in berries. Cover and chill at least 2 hours.

I have not tested this recipe. You could probably put the filling in a graham cracker crust also, or line a 9x13 pan with a graham cracker crust and fill it. Neater way to take to a picnic!


Next chocolate cream puffs.....

Thanks for stopping by

Please share

Jane