CROATIAN POTATO SALAD from Anne

I used a larger bag of potatoes this year (2011) but had tons left over and would guess we had about 30 people. I could have probably used a 10 lb bag. With 10 lbs. I'd probably use a little more than half of a yellow onion and about half a bottle of Italian dressing. You just need to play with it and add onion, vinegar, salt and pepper to your own taste. You want enough dressing to coat the potatoes lightly, but not be pooled at the bottom or the potatoes will get soggy.

I don't really have a written recipe, but here's how I make it...

Ingredients

red potatoes

yellow onion (very thinly sliced)

Italian salad dressing (Whatever kind you like best)

apple cider vinegar

salt and pepper.

Boil potatoes until tender throughout, but not too soft or mushy. Cool just enough to handle and peel.

Make it in a container with a tight lid. Cut the potatoes into medium thick slices and/or wedges. Cover the bottom of the container with about a one inch layer of potatoes. Sprinkle thinly sliced onions on top of that layer. Then, sprinkle with 2 or 3 capfuls of cider vinegar and with salt and pepper.

Keep repeating this until you've used all the potatoes.

Pour Italian dressing over the top and let it sit for quite a while to seep down through. If the container lid is tight enough, flip it over after a few hours to let the dressing drip down through again. (Can do multiple times.) I generally make this a day ahead of time and think it's better this way. Toss it around just before serving and taste test to see if any additional vinegar, salt or pepper is needed.

Oyster Dressing

Make 1 day ahead

1 quart of oysters

3 packs (sleeves) of Krispy (saltine) crackers, crumbled

Butter

3 eggs

1 pint ½ & ½

Spray casserole with Pam.

Layer: (3 times)

            crumbled crackers

           oysters

            small pats of butter

 Top with one more layer of crumbled crackers

Beat the 3 eggs, combine with the ½ & ½  Pour over the casserole, as much as the pan will allow. You will not use all the liquid…save it for the next day.

Refrigerate.  The next morning, look at see if there is liquid on the bottom.  If not, put the rest of the mixture in, or if you don’t have any mixture left, pour just some ½ & ½. 

Bake at 365 for 45 minutes.  It should puff up like a soufflé, and be brown on the top.

Wild rice

½ lb wild rice (pure, not mixed)

2 pints of sliced mushrooms, combined regular and portobellas

2 sticks of butter

Put the rice in a colander, boil water and rinse the rice with the boiling water several times, until rice kernels pop open.  This can take quite a while.

Sauté the mushrooms in one stick of the butter until they are just done (when the juice comes out)

Combine sautéed mushrooms and the rice with the other stick of butter (melted) into a casserole.  May need to add some water before cooking.

Salt, pepper, garlic salt as needed

Cover and cook at 350 for an hour.

White sauce with vegetables

Mom's White Sauce from Nora

In medium sauce pan, melt 1/2 stick butter.  Add approximately 3 tablespoons of flour to form a paste.  Gradually add 2 cups of milk.  When it starts to thicken, add 3/4 cup of shredded cheese and either 1 can asparagus or 1 can new potatoes, salt and pepper to taste.

 She also made this without the cheese and added new potatoes and peas. Lorraine

Calico Beans

This recipe for baked beans came from Berniece McEwen.  I've made them for so many years that I quit using the recipe 20 yrs ago.  I had to get this recipe from Barb who originally got it from me! I usually double this for the crowd but usually have some left over.

1 lb. hamburger
1/2 lb. bacon, crisp, cut up

1 c. chopped onion

2 cans pork & beans

1 can (1 lb.) kidney beans, drained

1 can lima beans, drained

1 c. ketchup

3/4 c. brown sugar
1/2 white sugar

3 T. white vinegar

1 tsp. salt, pepper

Brown ground beef, drain.  Saute onions in bacon drippings.  Put all ingredients in crock pot at 275 for 3-4 hours.

Potato Salad

Everyone loved Mom's potato salad.  I remember helping her
mainly by peeling the potatoes. It had to be made while the potatoes were hot,
so I peeled hot potatoes.  It seemed that she always used white baking potatoes.
This recipe is probably 1/2 of what Mom used to make for our family.

6 medium sized baking potatoes(boiled w/ skin on)
6 hard boiled eggs
1 c miracle whip
2 ts vinegar
1 scant Tbls mustard
1/2 finely chopped onion
salt and pepper to taste.
Peel potatoes. Mix everything together while potatoes are hot.

Add more Miracle whip if it needs to be more moist,
usually needs it after it sits for a while.( I actually added  more MW, a
little more vinegar, & a little more mustard to taste.)

Mom's Dressing (Loretta)

 

This recipe is from Nora and she said

"I've made this dressing for the past 10 years and rely alot on the smell for the correct amount of poultry seasoning and sage. "

1/2 cup butter, melted
1 cup chopped onion
3 1/2 cup chopped celery (1 stalk + 2 pieces)

Sautee

In Large Mixing Bowl combine:

1/2 loaf of bread, broken into pieces
1/2 load of bread, toasted, broken into pieces
2 tsp. poultry seasoning
1/2 tsp. sage
1 tsp. salt
1 tsp. peppter
Add 7 or 8 crushed saltine crackers

Add:

2 cups of milk
1 cup of chicken broth
3 beaten eggs, plus spash of water

Add Sauteed mixture, place in 9 by 13 pan.

Bake at 350 covered for 1 hour, uncover and bake at 275 for one hour.