Mom's Dill Potato Salad

Ingredients

• Servings: 12
• 3 pounds new red potatoes
• 1 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons dried dill weed
• 4 green onions, chopped
• salt and ground black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• place potatoes in a large pot and cover with water. bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. drain, cool in an ice water bath until cold, about 5 minutes. leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
• combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. season with salt and pepper to taste. pour mayo mixture over potatoes and toss to coat evenly. adjust seasoning if necessary. cover and refrigerate at least 2 hours, or overnight.

Peanut Butter Chews

Ingredients

• Servings: 1
• 1/2 cup peanut butter
• 1/2 cup light corn syrup
• 1/2 cup white sugar
• 3 cups cornflakes cereal

Recipe

• in a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. bring to a boil, remove from heat.
• add cereal, mix well and mold into small balls.

bbq corn

Ingredients

• Servings: 10
• 10 ears fresh corn with husks
• 1 quart
• 1 (7 pound) bag of ice cubes

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 10 hrs 10 mins


• place whole ears of corn in an ice chest. pour over top. dump ice out over the ears of corn. place the lid on the cooler, and let sit 8 hours, or overnight.
• preheat smoker to 250 degrees f ( 120 degrees c).
• place corn in the smoker and close the lid. cook for 1 to 2 hours, turning every 20 minutes or so. kernels should give easily under pressure when done. to eat, just peel back the husks and use them for a handle.

Sensational Salmon Loaf

Ingredients

• Servings: 9
• 1 (14.75 ounce) can salmon, drained and flaked
• 1 1/2 cups crushed saltine crackers
• 1 egg, slightly beaten
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1/4 cup milk
• 1/2 teaspoon worcestershire sauce
• 1 dash hot pepper sauce (optional)
• black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking dish.
• in a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. mix in milk, worcestershire sauce, and hot pepper. season with black pepper. mix well with your hands, and spread into baking dish.
• bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. cut into squares to serve.

spiced pickled beets

Ingredients

• Servings: 8
• 2 1/2 cups sliced canned beets, juice reserved
• 1/2 cup apple vinegar
• 2 tablespoons sugar
• 2 whole cloves
• 3 black peppercorns
• 1 bay leaf
• 1/2 teaspoon salt
• 1 small onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr


• place the beets into a medium bowl and set aside.
• in a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. remove from heat, and pour mixture over the beets. toss until coated, cover and chill. serve the beets very cold.

sweet and sour zucchini salad

Ingredients

• Servings: 6
• 1 (1 ounce) package dry onion soup mix
• 1/2 cup white vinegar
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/3 cup vegetable oil
• 2/3 cup vinegar
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 7 small zucchinis, thinly sliced

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a mixing bowl, soak onion soup mix in vinegar. let stand 5 minutes.
• combine the onion soup mixture with the sugar, salt, pepper, oil, vinegar, bell pepper, celery and zucchini. chill 4 to 6 hours, stirring occasionally. drain off any extra liquid before serving.

Ez Peanut Butter Pie I

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2/3 cup creamy peanut butter
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

• beat the cream cheese, sugar and vanilla together. add the peanut butter and mix well. fold in the dessert topping until completely blended.
• fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. note: good in a chocolate crust with chocolate chips sprinkled on top.