Best Potato Salad*

From LeAnne Richards

Serves 8-10

6-8 medium potatoes cooked in skins and cooled (Boil about 15-20 min.). When cool peel off skin and dice into chunks. Put in large bowl. Hard boil 9 eggs. Run under cold water. Slice 3 green onions and put in with potatoes. Sprinkle with garlic salt, Season-All salt and regular salt, and pepper until all potatoes are seasoned. Stir in 6 of the eggs peeled and chopped. Mix together 1 pint Miracle Whip with 1 Tbsp mustard. Stir into all ingredients until well coated. Place the last 3 eggs sliced on top of salad and sprinkle with paprika. Chill covered until serving.

Black Eyed Pea Soup

From Linae Pickard

1 lb smoked sausage (fully cooked)
2 cans diced tomatoes
2 cans black eyed peas
1 can corn (or frozen)
1 small onion
2 tsp hot sauce
1 tsp cajun seasoning
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp black pepper
1 bouillon cube
1/4-1/2 cup water

Melt some butter in a large pan and add chopped onion and sliced sausage. Cook for a bit, until the onion is a bit translucent. Add the tomatoes (do not drain), black eyed peas (drained and rinsed) and the water and bouillon cube. Then add all the spices. After it all boils, cover and turn the heat to low and cook about 15 minutes. Then add the corn and cook another 15 minutes.

Other variations: Add potatoes, or noodles, or rice. Tastes great with homemade rolls!

NOTE: The recipe I got from Linae was a little more vague than this, and this is what I firmed up as far as the measurements, so you might want to adjust the spices to your liking. What is here will give you a pretty spicy version. If you like it spicy though, then you can make it even more so by getting a spicy smoked sausage.

I made this soup for a contest at church and it won for the "spicy" category. See what you think! If you don't use potatoes in the recipe it freezes and reheats really well. Since Mike doesn't like soup much for dinner, I make it and freeze it for myself for lunches.

Broccoli and Bacon Salad

Salad Ingredients:

1 1/2 lbs broccoli, broken up into small bite-sized pieces

1 cup dried cranberries

1/2 cup cooked chopped bacon (I just used the real bacon bits like from Costco)

1/2 cup red onion, finely chopped

1/2 cup pine nuts

Dressing:

1 cup real mayonnaise (not Miracle Whip)

1/2 cup white sugar

2 tablespoons cider vinegar

Mix salad ingredients together in a bowl. Mix together the dressing and add to the salad mixture 30 minutes before serving (I actually disagree with this part of the recipe - I think it has tasted better and better as it's sat in the juices, so I would combine maybe a couple to 3-4 hours before serving). Cover with plastic wrap (or like I did in a ziploc) and chill in refrigerator before serving. Delicious!

Easy Potato Salad

Like apple cider, I am picky about Potato Salad. There are three recipes for it on here, this one is my own making and not the best in the world, but good and, as the title says Easy! The German Potato Salad is a completely different style than your typical potato salad, and the Best Potato Salad recipe from LeAnne Richards is my all-time favorite.

Reser's - Northwest Potato Salad, from Costco
Hard boiled eggs, chopped
Dill pickes, chopped
Real bacon bits

Just add to your liking, possibly add some miracle whip or mayonnaise as you like.

German Potato Salad

From Lybbert Family

1 lb bacon, cut into inch pieces, fry on medium heat until crisp (drain oil throughout, and keep oil) – lean bacon

6 little brown potatoes, boil with skins, (with knife, no mush, no force) then peel, slice into thin circles (half first if nec.)

In the pan with bacon grease residue sautee 1 onion

Then add

½ cup vinegar

½ cup sugar

½ bacon grease

2 Tablespoons flour (to make gravy with other wet ingredients)

1 teaspoon salt

(if nec. Add ½ cup water to make gravy juicy)

Add back in the potatoes and bacon

Pizza Soup*

From Carolyn Lybbert

1 lb Regular Italian Sausage
1 lb Hot Italian Sausage
1 onion
2 cups baby carrots
2-3 stalks celery
2-3 potatoes, cubed
1 can Italian green beans
3 cans whole stewed tomatoes
16 oz. (about) spaghetti sauce
sugar

Combine all and heat through.

Russian Salad

I was told this is the Russian equivalent to a green salad. Recipe from Jenny (then Landaker, not sure of her current last name)

Ingredients: Green pepper, onion, cucumber, cherry tomatoes - slice all VERY

thin, except the tomatoes - leave whole, or just half. Add a dollop of
miracle whip or mayo (whatever you prefer), be careful not to add too much,
the water from the vegetables can make it too runny - you only want enough
to just barely coat the vegetables. Add salt and pepper to taste. Very
simple, but SO good!

Stuffed Green Peppers

Ingredients:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
1/2 cup uncooked rice (2/9/09 Note: I am told that this recipe would be better with a little more rice, I haven't experimented yet to know how much more is desirable and how else to adjust the recipe for the added rice (enough fluid for the rice to absorb) - next time I make it I'll try and figure that out. But I think this is pretty tasty the way it is here too.)
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 4 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Place peppers open side up in a baking dish. Stuff each pepper 1/3 full with the beef and rice mixture. Spoon in half of the tomato soup. Stuff each pepper with the rest of the beef and rice mixture and spoon in the rest of the tomato soup. Top each pepper with grated cheese.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Three Bean Salad

From Lybbert Family

1 can each of green beans, kidney beans, garbanzo beans

2 cans yellow beans

1 cup sugar

1 cup vinegar

1 cup oil

1 onion – circles (thin)

Combine all in a large ziploc bag and let soak at least 24 hrs before serving.

Zucch Soup

From Lybbert Family

1 zucchini, quarter lengthwise and cut out seeds, then cube
1 onion, chopped
3 cans stewed tomatoes
Garlic or garlic pepper, to taste
salt & pepper, to taste

Steam zucchini with onion in 1/2 cup water for 20 minutes. Add remaining ingredients and heat through.

Top with shredded cheddar cheese, and enjoy with toast!