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September 5th, 2019 on KELOLAND Living

KELOLAND Living

Val Lietz is the Activity Director for Active Generations here in Sioux Falls. She’s here to share some ideas for all of you grandparents out there who want to make your grand kids’ visits are extra special.

German Potato Salad

1kg russet potatoes (2.20 lbs)

4 hard boiled eggs (+1 for garnish)

185g dill pickles (5.6 oz)

50 ml pickle juice (3 Tbsp)

200 g bologna (7 oz)

5 slices of bacon

4 Tbsp Mayonnaise

salt/pepper to taste

  1. boil, peel potatoes and let stand until cool completely (when cooled down cut potatoes into slices or pieces)
  2. while potatoes cool down, dice bacon and cook and let cool
  3. dice 4 eggs, pickles and bologna into small cubes 
  4.  in a large bowl, toss cut potatoes, diced eggs, pickles and bologna. Add pickle juice, mayo, cooked bacon bits and salt/pepper to taste. 
  5. Gently fold together to combine until coated completely, I always add some of the bacon grease into the potato salad. 
  6. Garnish with the 1 hard boiled egg

Pork Schnitzel

Pork loin chops pounded to 1/4 inch thickness or Center cut pork, pounded to 1/4 inch thickness, or Think cut pork chops

1 cup flour

1 cup bread crumbs, plain

2 eggs, lightly beaten

salt/pepper to taste

3 cups canola or vegetable oil 

  1. add eggs, flour and bread crumbs to three separate shallow dishes 
  2. pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt & pepper
  3. lightly dip into flour, then egg and finally the bread crumbs.
  4. When all pieces are coated fry without crowding the schnitzel. Fry both sides until golden brown (3 minutes is all that is required)

Watch the video above to see what’s happening in KELOLAND this weekend.

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