5 LB Idaho russet (baking) potatoes
10 eggs (hard boiled)
½ LB chopped ham or ½ LB crisp bacon
1 onion (grated)
1 small jar (8oz) sweet pickle relish
mayonnaise (Hellman’s)
Salt and pepper to taste

Temperature:

Peel potatoes and cut into small ½” cubes. Boil in salted water then drain in a collander. Add grated onions to hot potatoes. Hand grate the boiled eggs coarsely then add to potatoes. Add salt and pepper gradually to taste. Mix ingredients gently – don’t mash the potatoes. Add relish. Add mayonnaise gradually to the desired consistency. Fold in ham or crumbled crisp bacon. Garnish top when serving with paprika and hard boiled egg slices and a few sprigs of fresh parsley.

1½ C sugar
¼ TSP cream of tartar
2 egg whites
¼ TSP salt
5 TBS water
1 TSP vanilla

Temperature:

Combine all ingredients except vanilla in large mixer bowl. Beat on high until well blended and sugar is dissolved. Place the bowl over a pot of simmering water (or place in the top of a double boiler) then beat with electric beater on high, until icing forms very stiff peaks. Remove from heat, add vanilla and continue to beat until slightly cooled.

2 TBS olive oil
1 onion (chopped)
½ C green onion
½ C celery (chopped)
8 cloves garlic (minced)
2 LB chicken (cubed)
1½ LB smoked sausage (andouille, etc.)
1 LB ground beef
1 LB chicken liver (pureed)
2½ TSP salt
¼ TSP black pepper
3 TBS parsley
1 PKG Lipton Cream Of Chicken Soup (dried)
3 C chicken stock
2 C long grain rice

Temperature:

Brown the chicken in a heavy 6 QT pot and set aside. Brown the sausage and set aside. Brown the  ground beef then add the chicken liver and cook through then set aside. Sauté the onion, green onion, garlic and celery in olive oil until soft and turning translucent. Return meats to the pot. Add salt, pepper, parsley and cream of chicken soup. Add 2 C chicken stock and simmer covered for 20 minutes. Add remaining 1 C of chicken stock, bring to a boil then stir in 2 C rice. Cover and simmer on low heat till rice is tender and dry, stirring halfway through (~30 – 35 mins).

Can be done in electric rice cooker – make base in pot then put in cooker with rice and water.

6 eggs
1 12 OZ can evaporated milk
1½ C sugar
1 can sweet condensed milk
½ TSP salt
4 C pureed strawberries
1½ QT milk (scalded)
1 TBS vanilla

Temperature:

Combine eggs, sugar and salt. Gradually stir in hot milk. Cook on low, stirring constantly till mix thickens and coats the spoon. Chill at least 5 hours. Add vanilla, evaporated milk and condensed milk. Stir in berries. Makes 1 gallon. Can be reduced for use in smaller, electric freezers.

3 C sugar
3 egg whites (stiffly beaten)
½ C Karo syrup
1 TSP vanilla
2/3 C boiling water
½ C nuts (chopped)
Dash salt

Temperature:

Mix sugar, Karo and water. Bring to a boil while stirring. Continue to cook without stirring till it forms a soft ball in tepid water. Pour ½ hot mix over the beaten egg whites. Beat with mixer. Continue to cook remainder of syrup to the hard crack stage. Add remaining syrup to mixture and beat for 1-2 minutes. Add vanilla and nuts. Drop by TSP onto a buttered surface (or aluminum foil). Cool.

3 egg whites
6 TBS sugar
¼ TSP cream of tartar
Dash salt
½ TSP vanilla

Temperature: 325

Beat egg whites, cream of tartar and salt on high speed till stiff peaks form. Add sugar, one TBS at a time, beating well. Continue to beat at high speed until sugar has completely dissolved and there is no longer a “grainy” consistency and the meringue stands in very stiff peaks. Add vanilla and beat another for 30 seconds. Spoon onto pie. Bake till peak tips are slightly golden and meringue is “set” – about 12 minutes.

Sauce:
½ TSP oregano
¼ C olive oil
¼ TSP thyme
1 onion (chopped)
4 cloves garlic
1 C honey
1 C catsup
1 C red wine vinegar
½ C worcestershire
1 TBS dry mustard
1½ TSP salt
½ TSP pepper

Meatballs:
3 LB ground sirloin or round
1½ C bread crumbs
1 egg
¼-½ C milk
1½ TSP salt
¼ C parmesan cheese

Temperature: 350

Mix meatballs. Form into small balls and bake on shallow pan till well done (15-20 minutes). Sauté the onion and garlic in oil. Add other ingredients. Simmer for 15-20 minutes. Add meatballs and simmer another 15 minutes. Allow to marinate in sauce for a few hours. Serve hot.

1 PKG (or 2 TSP bulk) yeast
¼ TSP baking soda
¼ C warm water
1 egg (slightly beaten)
2 TBS sugar
2+1/3 C flour
1 TSP salt
8 OZ cream style cottage cheese

Temperature: 350

Heat cheese until warm (not hot). Add yeast that has been dissolved in warm water. Add sugar, salt, baking soda and egg – mix well. Gradually beat in flour with a wooden spoon (or use dough hook on electric mixer). Cover dough with a dry towel. Rise in warm place until double. Stir down. Place in a greased, 6 cup round bowl (turning dough once to grease outside). Cover. Let rise until double. Bake for 50 minute or till bread is golden brown and gives a hollow sound when tapped lightly. Turn out on a cake rack. Brush outside with melted butter.

1 egg
1 TSP sugar
1 TSP salt
2 TBS oil
1 C ice water
1 C flour

Temperature:

Beat all wet ingredients with a fork. Add flour and beat until smooth. Use for shrimp, chicken, Banana or Apple Fritters, fish, etc. Dip objects in flour, then into batter. Drop into hot, deep oil. Fry until golden.

• ½ C red wine vinegar
• 1 onion (sliced or diced)
• ½ C water
• 1 TBS yellow mustard
• 4-8 TBS sugar (to taste – tart but not sour)
• ½ TSP black pepper
• ¼ TSP cayenne
• 1½ TSP salt
• 1 lemon (sliced in ½)
• ½ stick (¼ C) butter or margarine
• 1 C catsup
• 2 TBS Worcestershire
• 1½ TBS liquid smoke (Colgin’s brand)

1. Combine all the ingredients with the exception of the catsup, Worcestershire sauce and liquid smoke.
2. Simmer for 20-30 minutes then add the remaining ingredients.
3. Brush or pour onto pre-cooked meat. Grill, bake or broil until meat is tender. Sugar may be increased to taste.