1/4 c. vinegar
1/4 c. water
1/4 c. sugar
1/4 tsp. salt
Dash of pepper
1 tsp. mustard
2 eggs, well beaten
4 c. cooked potatoes, diced
2 hard-boiled eggs, diced
1/2 c. chopped cucumber
1 T. minced onion
1 T. green pepper
1 c. Miracle Whip
In a saucepan, combine the vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Reduce heat gradually. Beat in the 2 eggs. Cook, stirring constantly; until slightly thickened (about 5 minutes). Beat in Miracle Whip. Pour this mixture over potatoes, eggs, cucumber, onion and green pepper, while mixture is still warm. Refrigerate. May garnish with radish slices and parsley.
Jacqueline Rutherford
4 med. red potatoes, cooked & diced
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. Mrs. Dash seasoned salt
3/4 c. fat-free Miracle Whip
1/2 c. nonfat plain yogurt
1 T. prepared mustard
Cook and dice potatoes. Toss with celery, onion, green pepper and salt. Mix Miracle Whip, yogurt and mustard. Mix into potato mixture.
Joyce Kingsbury
3/4-full cold-pack canner of red potatoes
1 c. diced celery
1 lg. onion
2 doz. hard-boiled eggs
1 pt. whipping cream
1 1/2 qt. Miracle Whip
1 pt. prepared mustard
1/2 pt. milk
1/2 c. sugar
3 T. salt
Cook potatoes with skins on. Peel and dice in large roaster when cooled. Add celery, onions and eggs. Whip cream; set aside. Miracle Whip, mustard, milk, sugar and salt should be mixed together and folded into whipping cream. Then mix with potatoes. Extra milk and Miracle Whip may be added if mixture is too dry. Serves 50.
Leona Rapacz
2 c. sugar
1 T. butter
1 c. cream
1 1/2 sq. chocolate
1 tsp. vanilla
18 lg. marshmallows
1 c. nutmeats
2/3 c. hot mashed potatoes
3 c. finely-rolled graham crackers
Cook first 4 ingredients to soft ball stage. Stir often, to prevent sticking. While cooking, prepare pan. Line small bread loaf pan with foil, leaving enough extra to fold over top. As soon as soft ball stage is reached, add vanilla, hot mashed potatoes and marshmallows; stir to melt marshmallows. Then add nuts and grahams, stir to blend, pour into pan. Allow to harden and cool. Do not cut before mailing. Fold over top, and mail pan and all. Good for that son or daughter at college.
RRVPGA Auxiliary
1 1/2 lb. ground beef
1/2 c. chopped onion
1/4 c. flour
3/4 c. beef consommé
1/2 tsp. salt
1/8 tsp. pepper
1 can cream of mushroom soup
1 c. sour cream
Instant mashed potatoes or leftover mashed potatoes
Velveeta cheese, cubed
Crushed corn flakes
Brown ground beef and onion; drain. Stir in consommé, flour, salt and pepper. Cook until thick. Stir in soup and sour cream. Pour into 2 1/2-quart casserole. Shape the potatoes into balls the size of an egg; place a cube of cheese in the center of each. Roll each ball in crushed corn flakes. Place on top of meat mixture. Bake at 350° for 20 to 25 minutes.
Michelle Larson
1/3 c. carrots, thinly sliced
1/4 c. chopped onion
2 T. butter
2 c. mashed potatoes
1 1/2 c. milk
In saucepan, cook carrots and onion in butter for 6 minutes. Stir in the potatoes. Slowly add enough milk for a medium-thick soup. Add some salt and pepper; heat. Serves 4 to 6.
Carol Aarestad
1 c. potato buds or flakes (dry)
1/4 c. margarine
1/4 c. Parmesan cheese
1/2 tsp. garlic salt
Heat oven to 350°. Heat margarine in 9×13-inch pan until melted. Stir in remaining ingredients. Bake, uncovered, stirring once or twice until golden brown, 8 to 10 minutes. Remove from pan, cool. Makes 1 1/4 cups crunch.
30 lb. potatoes
3 doz. hard-boiled eggs
6 onions, chopped
3 bunches celery, chopped
1 jar sweet relish
Radishes for color
2 jars salad dressing
1 (6 oz.) jar mustard
Salt & pepper, to taste
Sugar, to taste
1 pkg. yeast
1 c. mashed potatoes
5 T. sugar
1 T. salt
1/2 c. warm water
1 pt. potato water
4 T. melted shortening
12 c. flour (about)
Dissolve yeast in warm water and 1/2 teaspoon sugar. Add potato water, mashed potatoes and 1 tablespoon sugar. Add 3 cups flour to make a sponge. Let stand in a warm place for 1 hour. Then add 4 tablespoons sugar, the melted shortening, salt and flour. Knead until smooth; let rise, knead down and let rise again. Shape into 4 loaves. Let rise and bake at 350° for 1 hour.
Irene Clemenson
2/3 c. instant potatoes
2 1/4 c. boiling water
1/4 c. salad or cooking oil
1 T. sugar
1 tsp. salt
1 c. flour
Extra flour for rolling
Combine potatoes and boiling water. (When measuring potatoes, shake down cup for an accurate measure.) Stir in oil, sugar and salt. Leave uncovered until cool. Chill thoroughly. Just before rolling, add 1 cup flour. Stir in completely. Using a small amount (1/4 cup makes 1 large lefsa), roll dough on a floured pastry cloth, using a stockinette-covered rolling pin, which has also been well floured. Fry on an ungreased griddle at 500° until small bumps appear and it has light-brown spots. (If using an electric fry pan, use the highest setting.) Turn the lefsa. When the second side is lightly browned, place between folds of a towel to cool. When cool, wrap tightly and store in the refrigerator or freezer until wanted. This makes 15 (10-inch) lefsa.
Note: To use fresh potatoes, peel 3 or 4 large potatoes. Cut in 1-inch slices, then cook in water, just until tender (about 15 minutes). Drain well!! Rice or mash until lump free. Measure 3 cups potatoes for each batch of lefsa. Add flour to only 1 batch at a time. When doing this, omit the instant potatoes and water. Continue as directed above.
Lucia Schroeder