Mom's Potato Salad

3 pounds potatoes (about 9 medium) boiled, peeled and diced

1/2 cup finely chopped onion

1/2 cup finely chopped dill pickles

3 hard boiled eggs, chopped

1/2 cup finely chopped celery

1 cup mayonnaise

1/4 cup mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika to garnish

Combine potatoes, onion, dill pickles, eggs and celery in large bowl. In small bowl, mix together mayonnaise, mustard, salt and pepper to create dressing. Coat potato mixture with dressing, chill and serve. Garnish with paprika.

You may also choose to add sliced olives, green onion, green pepper or carrots.

Orange Julius

2 cups orange juice
1 teaspoon vanilla
3 eggs
2 Tablespoons sugar
3/4 cup milk
ice

Blend OJ, vanilla, eggs, sugar in blender until blended. Add milk, blend. Add ice to make into a smoothie texture. Serve.

Optional Additions: 1 banana; 1/2 cup strawberries; or 1/2 cup pineapple. Blend with OJ then add other ingredients.

Melody this one is for you.

This was a special treat that my mom would make for us when I was a teenager. She got the recipe right after Orange Julius went into business. Now they use mixes and powders for their products. This is a more natural way to make it without additives.

Ceasar Salad

Salad Dressing:
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup wine vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Mix together; store in refrigerator.

Salad:
1/4 cup parmesan cheese
1 egg, beaten
1 can anchovy fillets, rinsed in can and drained.
1 large head romaine lettuce, rinsed and dried
3/4 cup croutons

Mix parmesan cheese and beaten egg together in large salad bowl. Add anchovies, stir. Break romaine into bowl and mix together. Drizzle dressing and croutons over lettuce and mix. Serve immediately.

This was another one of my mom's specialty recipes.

BBQ Chicken Marinade

1 1/2 cup oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tablespoons dry mustard
1 Tablespoon salt
1 teaspoon pepper
1/2 cup wine vinegar
1 Tablespoon parsley flakes
1 teaspoon garlic powder
1/3 cup lemon juice
1 whole chicken or 2-3 lbs. of chicken pieces (breast/thighs)


Mix all ingredients together. Cut whole chicken in to pieces. Place chicken in flat container and cover with marinade. Cover and chill for at least 4 hours. BBQ. Discard all unused marinade.

This was a summertime standard. BBQ chicken was always made with this marinade. I remember as a teenager, my mom taught me how to cut up a whole chicken. It was amazing how she was able to get enough pieces out of that one chicken for our entire family. Each person had their favorite piece of the chicken. My father's was always the breast, mine was the back. I don't know about the others.

Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt

Heat oven to 450. Grease 12 custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.

Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower oven temperature to 350 and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan and serve hot.

This was what I would call one of mom's specialty recipes. We all loved having the popovers and somehow she always pulled them right out of the oven and onto the table. Served with butter - these were one of the great memories of my mother's cooking.

Frozen Cranberry Salad

1 can whole cranberry sauce
2 Tablespoons lemon juice
1 cup whipping cream, whipped or 1 8 oz container Cool Whip
1 teaspoon vanilla
3/4 cup pecans, chopped

Mix cranberry sauce and lemon juice. Place in 8 inch square pan and partially freeze. Whip cream and add vanilla and pecans. Spread over cranberries and freeze solid. Serves 8 to 10.

When I was growing up this was a standard on our table every Thanksgiving and Christmas. I didn't realize how easy this recipe was to make.

Curry

4 lbs. beef, cubed
1 large can mushrooms
10 sticks celery, chopped fine
8 large onions, chopped fine
3 Tablespoons A-1 sause
6 Tablespoons ketchup
3 Tablespoons curry powder
1 Tablespoon worcestershire sauce
1/4 cup lemon juice
1/3 cup butter
1/2 cup tomato juice

Fry onions in butter. Add curry powder. Add remaining ingredients. Fry 2-3 hours covered. Salt to taste and add water to make saucier.

Serve over cooked rice.

OK Stephanie, this one's for you. Sorry it took me so long to get this recipe to you.

Spaghetti Sauce

2 lbs. ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 ozs each) tomato sauce
2 cans (12 ozs each) tomato paste
1 can (4 ozs) sliced ripe olives, drained
2 cans (4 ozs each) mushrooms, stems & pieces, drained
3 cups water
1 tablespoon sugar
1 teaspoon oregano leaves
1 tablespoon italian seasoning
2 cloves garlic, crushed and chopped
1 bay leaf, crumpled
1 lb package of spaghetti noodles

Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti. Cover; simmer 1 1/2 hours, stirring sauce occasionally.

Cook spaghetti as directed on package. Serve meat sauce over hot spaghetti and top with Parmesan cheese.

Makes 8 servings.

The difference in this recipe from most is the sugar. It really does add life to this sauce. Thanks for the request Diana.