Wash and peel potatoes then dice. Boil in water until tender. Drain and let cool completely. Mix mayonnaise (“I always use Duke’s Mayonnaise”), mustard, diced onion, diced celery, sweet relish, sugar, vinegar (“that’s the secret to my potato salad”), salt and pepper. Mix with potatoes. Refrigerate. “The longer it sets in the refrigerator, the better it is.”
CHICKEN AND AVOCADO WRAPPED IN TORTILLAS
Make the aioli by blending avocado with mayonnaise. Add a little lemon juice, salt and pepper to taste. Spread the aioli over the tortillas and then spread on the diced chicken seasoned to taste. Roll up and then slice in half. Note: Use the large tortillas. The following recipes are among those used in the RWC kitchens.
FRIED GRIT CAKES
10 c. quick grits
2 gal. water
2 c. butter
2 qt. heavy cream
2 Tbs. salt and pepper
2 qt. flour
4 qt. egg wash
Prepare grits on stove top. When grits are almost done add the heavy cream, salt ...
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