For this potato salad the potatoes must be oven baked not boiled

Servings 8-10

INGREDIENTS:

5 pounds small unpeeled red potatoes, cubed

1 cup mayonnaise

1-1/2 cups sour cream

2-4 teaspoons prepared yellow mustard

1 teaspoon garlic powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 bunch green onions, chopped

3 dill pickles, chopped (hand-squeeze out excess moisture)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Place the unpeeled potato cubes on a large greased baking sheet; sprinkle lightly with white salt and pepper.

Bake uncovered in a preheated 425 degree F oven until the potatoes are just fork tender (baking time will depend on the size that you cut the potatoes).

Cool in pan, then transfer to a large bowl.

Mix in the bacon, cheddar cheese, green onions and pickles.

In a small bowl whisk the mayonnaise with the next 3 ingredients;  pour over the potato mixture and toss to coat.

Season with seasoned salt and black pepper, to taste

Serve immediately or refrigerate until ready to serve.

These may not even make it to the table they are that good! for the best flavor fresh garlic is recommended although in a pinch you could use 1 teaspoon of garlic powder but the flavor will be reduced…

Serve the patties with sour cream

Servings 4-6

INGREDIENTS:

4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)

2 large eggs, slightly beaten

1 small onion, finely chopped (or can use 2 green onion, chopped)

1/2 cup all-purpose flour

2 medium garlic cloves, minced

1/2 teaspoon cayenne pepper, optional or adjust to taste

1/3-1/2 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese (can use cheddar cheese)

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

olive oil (for frying, or use oil of choice)

INSTRUCTIONS:—————————————

Hand-squeeze out as much of the moisture out of the shredded zucchini as possible… this is important!

Place the zucchini in a large bowl.

Add in all remaining ingredients except the oil.

Mix well to combine and adjust seasoning salt and black pepper to taste.

Heat oil in a skillet over medium-high heat.

Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Serve immediately.

Posted for “Greek Week”

Plan ahead the dressing must be chilled for a few hours before using,  fresh lemon juice only, amounts may be reduced to half

Yield about 1-1/2 cups

INGREDIENTS:

6 tablespoons fresh lemon juice (1/4 cup plus 2 tablespoons)

1 cup olive oil (preferably extra-virgin)

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh parsley

1 garlic clove, minced

1 teaspoon salt, or to taste

fresh ground black pepper, to taste

Yield 14 zucchini boats

INGREDIENTS:

7 zucchini (about 6 inches long)

1/3 cup oil vegetable or olive oil

1 small onion, chopped

1/2 to 3/4 cup fresh mushrooms, coarsely chopped

3 garlic cloves, minced

1 (3 ounce) package cream cheese, softened

1 large egg, beaten

1/4 teaspoon cayenne pepper, or to taste

1/2 cup freshly grated parmesan cheese

1/2 cup chopped fresh parsley

seasoned salt and fresh ground black pepper, to taste

shredded mozzarella or Swiss cheese

Make this with your summer’s crop of garden beets..

A delicious blend of sweet and sour!

Yield 6 pints

SERVINGS:

35-40 small beets, unpeeled (or 15-18 larger beets)

2 cups sugar

2 cups water

2 cups white vinegar

1 teaspoon ground cloves

1 teaspoon allspice

1 tablespoon cinnamon

1 teaspoon whole cloves