Potato Salad
9 average potatoes
1 tbsp. salt
12 oz. sweet pickle cubes
1 tb sp. prepared mustard
1 carrot, grated
4 hard-boiled eggs, chopped
3/4 cup mayonnaise
1/2 tsp. chopped chives
1/2 tsp. parsley flakes
1/2 tsp, 1/2 tsp, celery salt salt
2 tbsp. minced onions
Peel and cube potatoes. Add salt to the water and boil for 20
- 30 minutes. Drain and cool. When thoroughly cooled, add
all other ingredients and mix well. Store in refrigerator overnight
before serving.
Patricia Harpe Shelton
Scalloped Potatoes
6 to 8 medium potatoes, sliced
1. can cream of mushroom soup
1 stick of margarine
dehydrated onion
milk .
salt and pepper (to own taste)
Slice potatoes and place one layer in bottom of casserole dish
sprayed with PAM. Spread 1/2 of mushroom soup on top of
potatoes; sprinkle with dehydrated onion; place slices of margarine
on top. Layer once again with same, placing a layer of
potatoes on top with margarine slices. Pour milk in dish until
3/4' s full . Bake in 400 degree oven 1 hour or until done.
Lisa Wishon