FOR THE POTATO SALAD: Cook 10 pounds waxy new
Cook
potatoes.
Drain\tand
mash
with
old
fashioned potato masher
(not
mixer).
Leave
lumpy.
Cut cooked eggs. Keep
2 eggs for the top of the dish.
Add mayonnaise (as much as you prefer) and onions and fold into potatoes.\tIf you have fresh bacon
fat,
add
3 teaspoons.
Add 1 teaspoon mustard. Slice reserved eggs over top of salad and enjoy.
n how you like your potato salad - we like the potatoes to
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
Yield 9 servings @ 1 cup = 4 ww pts.
oupy. Adjust seasonings and place potato salad in a large, covered storage
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Combine salad dressing, mustard, celery seed, salt and pepper. Mix well.
Add potatoes, eggs, onion, celery and pickles.
Mix lightly.
Chill.
Makes 6 to 8 servings.
Cook potatoes, drain and cool.
In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes, cover and chill.
Yields 6 to 8 servings.
Mix salad dressing, mustard and pepper in a large bowl.
Add remaining ingredients.
Mix lightly.
Refrigerate.
Makes 12 servings.
Mix salad dressing, mustard and pepper in a large bowl.
Add remaining ingredients; mix and refrigerate.
o combine.
Place all potato salad ingredients in to a bowl
hrough.
For the potato salad, cook the potato slices on a heated
nd cooked.
Meanwhile, make potato salad: Place potatoes in a large
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
br>To make the sweet potato salad, combine the oil, vinegar & brown
to set.
For the potato salad:
Combine the gherkins, capers