Frogmore Potato Salad

I mentioned last time that I was thinking of making a shrimp boil potato salad. I found the original recipe online, then found it a couple other places as "original." I'm only going to link to the original that was posted first by a known magazine. 

I modified the original recipe. It called for halved potatoes and jumbo shrimp. Since I was making it for a large group, I made some needed changes. And I changed the name. 

Frogmore Potato Salad

5lb red potatoes, cut into chunks

1lb petite yellow and white corn

1 pkg little smokies, cut in quarters
1.5lb salad shrimp
6T creole mustard
1c lemon juice
2/3c olive oil
3t old bay, plus more for water

Put potatoes in large pot of water with old bay to taste (approx 2T). Bring to a boil and simmer just til tender. 

Meanwhile, whisk together lemon juice, olive oil, mustard and old bay in large bowl. Add drained potatoes and stir to cover all potatoes in dressing. 

Add frozen corn to hot potatoes and mix. Add sausages and shrimp and combine well. Sprinkle with Old Bay and serve warm or cold.

I served it cold and it was tasty enough. I didn't get the rave reviews I have gotten for other meals I've provided for my small group. I don't know if warm might have been better. I'm not sure if I will make it again. For the trouble and expense, I'll just make a shrimp boil for my girl and I, and find a different salad to share. 

Here is the link to the original recipe: http://www.myrecipes.com/recipe/shrimp-boil-potato-salad-50400000122199/

Baked ziti

This is a yummy baked ziti recipe I found on Martha Stewart's website. I like the baked ziti at Sbarro's, but wanted something I could make at home for cheaper (and in case my local Sbarro's closed). It is really rather simple.

Boil 8 oz ziti (or other short tubular pasta...penne or rigatoni would work). While that is going, mix a cup of ricotta with 1/2 c shredded mozzarella, 1/4 c grated parmesan, an egg, and salt and pepper. When the pasta is done and drained, pour half a jar of spaghetti sauce of choice (I used Prego mushroom) in a 2 qt baking dish. Top with drained pasta, spread ricotta mixture over the pasta, and top with remaining sauce from the jar. Then sprinkle another 1/2 c each Parmesan and mozzarella on top, and bake at 450* for 20-25 min (I baked it at 400* cuz I baked a loaf of par-baked french bread first and forgot to change it) until melted and yummy.

The recipe from Martha gave instructions how to make a salad and garlic bread, but I'll let you figure that out yourself. the recipe made enough for me for dinner last night, and 2 baggies of leftovers, but is supposed to (and could) feed four. I just like food.