Mom's Potato Salad

5 potatoes, boiled, peeled, and cut into pieces

4 hard-boiled eggs, cut into small pieces

½ cup chopped onions (I slightly cook them in the microwave so they’re not crunchy)

½ can black olives, sliced (or small can of sliced olives)

¼ cup mayonnaise

1 tablespoon mustard

1 tsp. salt

Ground black pepper to taste

1.     Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

2.     Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3.     In a large bowl, combine the potatoes, eggs, onion, olives, mayonnaise, mustard, salt, and pepper. Mix together well and refrigerate until chilled.

4.     If you wish, garnish top of salad with a sliced boiled egg and sprinkle with paprika.

I usually double this recipe. Add more mayonnaise and mustard for a creamier salad.

CORN BREAD

1 cup yellow cornmeal
1 cup flour
1/4 cup granulated sugar
1 TBL baking powder
1 tsp salt
1 tsp soda
1/3 c vegetable oil
1 egg, lightly beaten
1 cup milk

Mix wet and dry ingredients separately, then combine. Bake in 8x8 pan at 400* oven for 20 minutes or until toothpick comes out clean. Can be doubled for a 9x13 pan.
For muffins: spoon batter into 10-12 baking cups filled 2/3 full. Bake at 400* for 15 minutes.

SWEET POTATO CASSEROLE

Recipe courtesy the Henderson Family

Prep Time:10 min -- Cook Time:30 min-40 min. until hot and browned
Level: Easy
Serves: 12 servings

Ingredients
Filling:

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk

Topping:

1 cup brown sugar
1/3 cup all-purpose flour
1/2 cup melted butter
1 cup chopped pecans

Directions
Preheat the oven to 350 degrees F.

Filling:

In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.

Topping:

In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

RICE PILAF WITH CHICKEN

1 cup white rice

4 Tbl. butter or marg.

½ cup chopped onion

½ c. diced green pepper

½ lb. mushrooms, sliced

(or one small can)

1 tsp. salt

2 cups chicken broth

Diced cooked chicken

(optional)

Saute rice in butter; add onion, gr. pepper & mushrooms and sauté. Add salt, broth, and chicken.

Pour into casserole dish; cover and bake at 375° for 40 min. to 1 hour until liquid is absorbed and rice is tender. Stir once after done.

POTATO CASSEROLE (AKA FUNERAL POTATOES)

6-8 potatoes, baked and shredded

2 cups shredded cheese

¼ cup butter or margarine

1 can cream of chicken soup

1 pint sour cream

½ cup chopped green onions or cooked yellow onions

Salt to taste

2 Tbl. melted butter or margarine

Melt ¼ butter, soup, sour cream, and cheese. Heat and stir over medium heat until cheese melted. Add salt and onions. Stir. Place mixture in 9” X 13” pan. Top with 2 Tbls. melted butter.  Bake in 350°oven for 45 minutes.