#3908 - Deviled Egg Potato Salad

(by Shirley McNevich)

3 1/2 lbs. Yukon gold potatoes (peeled and cut into 1" pieces)
salt
pepper
1 cup mayo
3 TBSP French's yellow mustard
6 hard boiled eggs (peeled and chopped)
3 celery ribs plus some of the celery leaves (chopped)
1/3 cup chopped parsley (less if you wish)
4oz. jar pimentos (drained and chopped; optional)
paprika

Place the potato pieces in a pot and cover them with water and add 1 tsp. salt--bring to a boil, then cook until tender. Drain well. In a large bowl add mayo and mustard--stir. Add chopped eggs, chopped celery/leaves, chopped parsley and chopped pimentos--stir. Add salt/pepper to your taste--stir. Taste--if too sour, add some white sugar and stir again until you like the flavor. Add drained potatoes--toss to coat. Place whole mixture into a serving dish, then sprinkle paprika all over the top. Cover and refrigerate until cold. Optional: if you like onions in your potato salad, add them at the same time as the parsley.

#3729 - Dutch Corn Pie

(by Shirley McNevich)

1 large baking potato (washed, peeled and cut into bite sized pieces)
1 - 15oz. can Del Monte whole kernel corn
1 - 15oz. can Del Monte cream style corn
3 hard boiled eggs (peeled and chopped)
6 slices of bacon (cooked and crumbled)
salt
fresh ground black pepper
1/2 cup milk
1 TBSP butter (cut into small pieces)
2 pie crust doughs

In a saucepan over medium heat add potatoes, whole kernel corn, cream style corn, chopped eggs, milk and salt/pepper (to your taste)--cook/stir until boiling, then turn back heat and simmer until potatoes are tender and mixture thickens. Remove from heat--add crumbled bacon--stir to mix. Place one pie crust dough into a greased pie plate and spray the inside of the crust with Pam. Pour the hot corn mixture into the crust and dot the butter evenly over the corn mixture. Place the top dough on the pie, then flute and seal the edges. Use a sharp knife to cut a few holes in the top dough. Place the pie plate on a cookie sheet (to catch any drips). Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees and bake 10-15 minutes longer or until crust is nice and brown. Cool slightly before cutting and serving.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3359 - Steak Sauce Egg Salad

(by Shirley McNevich)

5 hard boiled eggs
3 TBSP mayo (more as necessary)
2 TBSP Dijon mustard
2 TBSP sweet pickle relish
1 tsp. A1 steak sauce
1/4 tsp. paprika
1/4 tsp. dill weed
salt and pepper (to your taste)
a pinch of cayenne pepper

Peel the hard boiled eggs and chop the eggs. In a bowl add chopped eggs, mayo, mustard, relish, steak sauce, paprika, dill week, salt, pepper and cayenne pepper--stir well. If too dry add a little more mayo and stir again. Refrigerate until cold.

#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#3324 - Sweet and Sour Lettuce

(by Shirley McNevich)

1 head of lettuce (torn into salad sized pieces)
1 pint mayo
1 cup white sugar
1/2 cup cider vinegar
6 hard boiled eggs (peeled and chopped)

In a large bowl add mayo, white sugar, cider vinegar and chopped eggs--stir to mix. Taste--if too sour add more white sugar and stir again; if too sweet add more cider vinegar and stir again. Add lettuce pieces--toss to coat. Serve as a salad.

#3258 - Salmon Salad

(by Shirley McNevich)

2 cups canned/cooked red salmon
1/2 rib of celery (chopped)--more or less as desired
2 hard boiled eggs (peeled and chopped)
1/3 of a cucumber (peeled and chopped)--more or less as desired
1/4 to 1/2 cup chopped onions
mayo
salt and pepper (to your taste)

Into a bowl flake the cooked red salmon. Add the chopped celery, chopped eggs, chopped cucumber and chopped onions--stir to mix. Add 1 TBSP mayo at a time and stir. Keep adding mayo and stirring until salad is the consistency of tuna salad. Add salt and pepper to your taste--stir. Serve on rolls, on top of lettuce or with good quality crackers.

#3153 - Tomato Egg Muffins

(by Shirley McNevich)

4 hard boiled eggs
1/3 cup shredded cheese (your choice of type)
1/4 cup to 1/2 cup sliced green onions
1/2 cup mayo
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. pepper
4 English muffins (sliced)
8 tomato slices

Peel hard boiled eggs and chop the eggs. In a bowl add chopped eggs, shredded cheese, sliced green onions, mayo, Worcestershire sauce, garlic salt and pepper--stir well to mix. Cover the bowl and refrigerate overnight. The next day toast the 8 English muffin halves, place one sliced tomato on each muffin half and spread the egg mixture evenly over all of the tomatoes. Place them on a cookie sheet, turn oven to broil, place cookie sheet under the broiler and broil for 4-6 minutes or until bubbling hot. Serve hot.

#3085 - Deviled Eggs and Ham

(by Shirley McNevich)

8 hard boiled eggs
3 TBSP minced onions (optional)
3 TBSP minced celery
1/2 cup small cubed cooked ham pieces
4 TBSP minced pickles OR pickle relish
2-4 heaping TBSP mayo
1/4 tsp. dill
1-2 tsp. French's yellow mustard (optional)
white sugar if necessary
salt
pepper
finely shredded cheddar cheese (ROOM TEMPERATURE)

Hard boil 8 eggs, then cool and peel eggs. Slice each egg in half lengthwise. Use a fork and remove yolks and place the yolks in a small bowl. Add minced onions, minced celery, cubed ham, pickles/relish, dill, mustard and 2 TBSP mayo to the yolks--stir well. If mixture is too dry, add more mayo and stir again. Taste--if too sour add a little white sugar and stir again. Add salt and pepper if necessary--stir well. Use one heaping tsp. of yolk mixture to fill each egg white half. Place completed deviled eggs on a jelly roll pan (pan with a lip) and sprinkle shredded cheddar cheese over the top of each deviled egg. Turn oven to broil and place deviled eggs under the broiler just until cheese melts. Serve immediately.

#2909 - Ham and Potato Casserole

(by Shirley McNevich)

1 1/2 cups cooked ham (bite sized pieces)
5 medium red potatoes (washed, cooked with 1 tsp. salt until tender and sliced)
3 hard boiled eggs (peeled and sliced)
1 1/2 cups Breakstone's sour cream
salt and pepper to your taste
3 slices buttered bread (cut into bite sized pieces)
diced chives (your choice of amount)
shredded cheddar cheese

In a bowl add sour cream, salt, pepper and chives--stir until mixed. Grease a 2 qt. casserole dish. Make layers: 1/3 of the sliced potatoes, all of the sliced hard boiled eggs, 1/2 of the sour cream sauce, another 1/3 of the sliced potatoes, all of the ham pieces, the remaining sliced potatoes, and the remaining sour cream sauce on top. Bake at 350 degrees for 20 minutes, remove from oven, spread some shredded cheddar cheese over the top, spread the buttered bread pieces all over the top of the cheese, return to oven and bake 10-15 minutes longer or until bread on top is browned and crispy.

#2795 - Bacon Egg Salad

(by Shirley McNevich)

1 beaten egg
1/3 cup white sugar
2 TBSP cider vinegar
2 TBSP water
salt and pepper to your taste
1/2 cup mayo
1/2 lb. bacon (fried and crumbled)
1 hard boiled egg (peeled and chopped)
torn lettuce pieces

In a saucepan add beaten egg, white sugar, cider vinegar and water--cook/stir over medium low heat until mixture gets thick. Remove from heat--cool to room temperature. Add the mayo, salt, pepper, bacon pieces and chopped egg to the cooked mixture--stir well. Place lettuce pieces in salad bowls--top with the bacon dressing mixture.

#2749 - White Pickled Eggs

(by Shirley McNevich)

12 hard boiled eggs
4 cups white vinegar
1 tsp. salt
1 large onion (chopped)
1/3 cup white sugar
1 TBSP pickling spice

Peel the hard boiled eggs, rinse them with water to remove any leftover shells and place them all in a 1 gallon glass jar--set aside. In a saucepan add white vinegar, salt, chopped onions, white sugar and pickling spice--cook/stir over medium heat until boiling. Once boiling, cook for 5 more minutes. Remove from heat--pour the juice mixture slowly over the eggs. If all of the eggs are not covered with juice, add enough water so all of them are covered. Place the lid on the glass jar--shake gently to mix the water into the juice and then let them sit on the counter for 24 hours. Place the jar in the refrigerator and keep cold.

#2638 - Pea Salad

(by Shirley McNevich)

8oz. shredded cheese (your choice of type--more if you wish)
3 - 15oz. cans small peas (drained)
1 cup Miracle Whip salad dressing (more if needed)
3 hard boiled eggs (peeled and chopped)
1 red onion (chopped)
1 - 4oz. jar diced pimentos (well drained)
1/2 tsp. salt
ground black pepper to your taste

In a bowl add shredded cheese and drained peas--stir gently until mixed. Add Miracle Whip, pimentos, salt, ground pepper, chopped onions and chopped eggs--stir until well mixed. If too dry, add a little more Miracle Whip and stir again. Refrigerate overnight for best flavor. Stir before serving.

#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.

#2338 - Beef and Corn

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. can whole kernel corn (cooked and drained)
2 cups raw egg noodles
2 cups beef broth
1 TBSP butter
3 hard boiled eggs (peeled and chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Cook and drain egg noodles according to bag directions. In a bowl add ground beef mixture, drained corn, drained noodles and beef broth--stir until mixed. Pour the mixture into a greased casserole dish. Dot the butter over the top. Bake at 350 degrees for 40 minutes or until heated through. Remove from oven, sprinkle chopped eggs over the top and serve.

#2316 - Lettuce and Egg Salad

(by Shirley McNevich)

3 cups cold lettuce pieces
2 hard boiled eggs
1/2 tsp. salt
1/4 cup cream
2 TBSP white sugar
1 TBSP cider vinegar

In a bowl add lettuce pieces. Peel hard boiled eggs, slice them with an egg slicer and spread the egg slices evenly over the lettuce. In a bowl add salt, cream, white sugar and cider vinegar--stir until mixed. When ready to serve, pour the vinegar dressing over the top of the eggs and lettuce--toss lightly.

#2230 - Mozzarella Macaroni Salad

(by Shirley McNevich)

3 cups uncooked macaroni
4 TBSP cider vinegar
2 cups shredded mozzarella cheese (more if you wish; substitute your favorite cheese if you don't like mozzarella)
1 cup chopped green bell pepper
1/2 cup chopped celery (more if you wish)
12 cherry tomatoes
2 to 3 cups mayo (more if too dry)
salt and pepper to your taste
2 TBSP white sugar
a few dashes of celery seed
2 hard boiled eggs (chopped--more if you wish)

Cook macaroni according to box directions (with 1 tsp. salt). Drain but do not rinse. In a large bowl add drained macaroni and cider vinegar--toss to coat. Once coated, set aside for 20 minutes. After 20 minutes add mayo, shredded mozzarella cheese, chopped green bell pepper, chopped celery, and chopped hard boiled eggs--stir carefully until mixed. Add white sugar and celery seed--stir until mixed. Taste--if necessary add salt and pepper to your taste--stir. If too dry, add more mayo. If too sweet, add a little more cider vinegar. If too sour, add a little more white sugar. Refrigerate until cold. When ready to serve, chop each of the cherry tomatoes into 4 pieces and add to the macaroni salad--stir to mix.

#2127 - Cooked Dressing Potato Salad

(by Aunt Betty [Herman] Arnold)

1 chopped onion
1 rib of celery (cut fine)--more if you wish
4 hard boiled eggs (peeled and chopped)
5 to 6 large red potatoes
1 tsp. salt
Dressing: 1 beaten egg; 3/4 cup white sugar; 2 TBSP flour; 1 1/2 cups water; 1/4 cup cider vinegar; 2 tsp. yellow mustard; 4 heaping TBSP mayo

Peel the red potatoes. Put potatoes in a pot and cover with water. Add 1 tsp. salt. Bring water to a boil. After water comes to a boil, cook for 20 minutes. Test potatoes for doneness with a fork. If they feel soft when you stick fork in, they're ready. If not, boil a few more minutes. Drain potatoes. Cool completely and set aside. In a saucepan add white sugar and flour--stir. Add 1 beaten egg--stir. Add cider vinegar and water--stir until mixed. Turn heat to medium and cook/stir until mixture thickens. Remove from heat--cool to room temperature. Add mustard and mayo--stir until mixed. Cut potatoes into bite sized pieces. In a large bowl add potatoes, chopped onions, celery pieces, chopped hard boiled eggs and the dressing mixture--stir until mixed and potatoes are coated. Refrigerate until cold.

#2086 - Cream Cheese Deviled Eggs

(by Shirley McNevich)

12 hard boiled eggs
2oz. Philadelphia cream cheese (softened)
1/4 cup mayo
1 TBSP French's yellow mustard
1/2 tsp. cider vinegar
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. onion powder
paprika for sprinkling

Peel hard boiled eggs and cut them in half lengthwise. Carefully remove yolks and place them in a bowl--set egg whites aside. Mash the yolks with a fork. Add cream cheese, mayo, yellow mustard, cider vinegar, salt, pepper and onion powder to mashed egg yolks--beat with a fork until mixture is smooth. Use one heaping tsp. of yolk mixture to fill each egg white. Sprinkle paprika over the top of each egg. Refrigerate on an egg plate or dinner plate.

#1660 - Turkey Macaroni Casserole

(by Shirley McNevich)

2 cups raw macaroni
1/2 lb. turkey (cut into bite sized pieces)
1 cup shredded cheddar cheese
3 hard boiled eggs (peeled and chopped)
2 cups milk
2 - 10.75oz. cans Campbell's cream of chicken soup
3 to 4 slices buttered bread (cut into bite sized pieces)

In a bowl add macaroni, turkey, shredded cheddar cheese, chopped eggs--stir until mixed. In a separate bowl add milk and both cans of soup--stir. Pour the soup mixture into the macaroni mixture--stir. Pour the whole mixture into a greased 9 x 13 glass baking dish--salt and pepper the top to your taste. Cover the dish with foil and refrigerate overnight. The next day place the dish in a cold oven, turn oven to 350 degrees and bake uncovered for 30 minutes. Remove from oven and sprinkle the buttered bread pieces all over the top. Return to oven and bake for 30 minutes longer or until well heated.