Jesse's Potato Salad

My family likes this potato salad the best, ever since first making it in 2000.  
I'd clipped the recipe from a newspaper that year.  I tried it, when my son was home from college as I wanted to treat him to something new.  "This is great! You can make it anytime," he said. 

Of course there's different types of potato salads in my recipe box (Warm, Sweet & Sour German, potato salad with bacon, and others with red potatoes) but this one I make most often for an old-fashion type potato salad for family gatherings, picnics or potlucks.  

It's also handy to have on hand to serve with burgers, hot dogs, or at lunch with a sandwich. Several years ago I bought a Chop Wizard for evenly chopping or dicing ingredients for soups, salads or pizza. It makes it so much easier and faster to prepare recipes.

Jesse's Potato Salad
6 medium white potatoes
1/2 cup diced onions
1/2 cup diced sweet pickles
1/2 cup diced celery
2 Tabs. diced pimentos or red pepper (or jarred red peppers)
6 hard-boiled eggs, peeled and diced
2/3 cup mayonnaise
1/4 cup sweet pickle juice
1-1/2 Tabs. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 Tabs. diced chives

Boil potatoes with skins on until tender and not falling apart.  Cool under cold water and peel while still warm.  In a large bowl, cut potatoes into even, bite-size pieces (1/2-inch cubes or smaller).

Dice onions. pickles, celery, pimentos and eggs, adding to potatoes, gently mixing to combine. In a separate bowl, blend mayonnaise, pickle juice, mustard, salt, pepper and chives.

Add to potato mixture stirring well, then chill at least 5 hours, or overnight.  For presentation, may top with paprika, chives or parsley flakes.

Serves 8-10
Estimated cost $2.40 or less; .30 cents a serving or less.

Italian Beef Sandwich, Chicago Style

When moving to Oregon in the mid-1960s after growing up in Chicago, I especially missed: Vienna hot dogs, Chicago style pizza, but mostly, Italian beef sandwiches.

The closest I came to finding something similar to the Italian beef style was a French Dip with au jus, until an Italian mom and pop opened an Italian restaurant in the early 80s.  I'd then get my craving satisfied.

After it closed in the 90s, I tried inventing my own version, but never nailed it.  For awhile, I discovered an online source to order the beef frozen, direct from Chicago.  It was spendy, but worth it.  

 With the explosion of foodie sites on the Internet in recent years, I've come across several different "adequate"recipes for Italian Beef, but not quite offering the taste or texture I was looking for, until I tried some crock pot methods and finally settled on this method and combination of flavors.

Ready to Shred

This recipe makes enough Italian beef mixture for about 16 hoagie sandwiches on 6-inch long rolls. Extra beef with juice can be frozen for future meals.  

This recipe can be easily cut in half.  I watch for beef sales (around $2 a pound) and cut beef at home into 1 pound chunks to make this for the two of us and get 6 servings. 

Shredded

Italian Beef Sandwiches, Chicago Style
3 pounds of boneless beef: rump roast, chuck, London Broil, top round 
1 16 oz. jar of peperoncinis, sliced
2 or 3 cloves of minced garlic
2 or 3 tsps. Italian dry seasoning mix,  or envelope of dry Italian dressing
14 oz. can of beef broth.
Hoagie type rolls, or buns of choice
Mayonnaise, Provolone cheese slices or cheese of choice
Sauteed sliced green pepper and onions strips

Done and Ready to Freeze Leftovers

Cut beef into 3 or 4 chunks. Put beef in crock pot and pour entire jar of peperoncini's including juice on top. If peperoncinis are bought whole, slice or chop into rings, discarding stems. Add minced garlic, seasonings and broth. Cook on low for about 8-10 hours. 

Meanwhile saute green pepper slices and onions and set aside or add to beef mixture after it shredded.

When done, remove beef and shred, then return to pot, keeping warm.  When ready to serve, drain meat  mixture, reserving the juice. 

Assemble sandwiches, by first lightly toasting rolls, then spreading on mayonnaise. Add beef mixture, then layer of green peppers and onion, and top with cheese.  Serve with side cup of juice for dipping, like a French dip. When sandwiches are assembled, you can put in a microwave to melt cheese for about 15 seconds, or under the broiler.

Serves 16 allowing 3 to 4 oz. of mixture for each sandwich.
Estimated cost: $10 or less for beef mixture and ingredients, plus rolls; .55 cents a serving plus bun or roll.