A tater salad I make to serve at large get togethers, socials and weddings, the original recipe actually serves triple this amount but I have reduced the servings to 50 you could even reduce further to yield 25… feel free to adjust amounts to taste, if you wanted to go the extra mile boil another 8 eggs slice in half or quarters and place them around the inside edge of the bowl sprinkle then them lightly with paprika

Plan ahead this must chill for at least 5 hours before serving, if you are placing the egg halves on top make certain to cover the bowl with plastic wrap or the eggs tend to dry

Servings 50

Ingredients:

15 pounds red potatoes, peeled cooked and cubed

7-8 hard-boiled eggs, peeled and chopped

1 small onion, chopped (or can use 1 bunch green onions, chopped)

1 (4-ounce) jar diced pimiento, drained (do not omit!…this is what makes this salad)

5 celery ribs, finely diced

3 cups mayonnaise

1 cup sour cream

2 teaspoon garlic powder

1 cup sweet pickle relish

3-4 tablespoons prepared yellow mustard

1-1/2 tablespoon seasoned salt (or to taste, can use white salt)

1 tablespoon white sugar

3 teaspoons fresh ground black pepper, or to taste

paprika

green bell pepper rings, optional

Instructions:

Place the potatoes in a large pot (or you may need to cook into two pots) cover with cold water and add in 1 tablespoons salt (per pot) to the water; bring to a boil and cook until just fork tender, drain and place into two large bowls a large bowls.

Cool the potatoes to room temperature then add in chopped eggs, onion, pimiento and celery, gently toss to combine.

In a large bowl combine the mayonnaise with sour cream, garlic powder, relish, mustard, seasoned salt, white sugar and black pepper; mix vigorously until well combined.

Pour the dressing mixture over the potato salad; toss gently to combine.

Cover and refrigerate for at least 5 hours.

Before serving dust lightly with paprika then arrange bell pepper rings decorativly on the top, if you are topping with egg halves then arrange with the bell pepper rings.

I sometimes use this as a replacement for one can of condensed cream of  mushroom soup in casserole recipes… for a change of pace and a deeper flavor instead of using white button mushrooms use shiitake, cremini, chanterells or even wild mushrooms…

what no garlic you say??.. okay add some in if you want and saute with the onions and mushrooms, using a good quality beef broth is a must for this!

Yield about 1-3/4 cups

Ingredients:

1/4 cup butter

1/2 pound fresh mushrooms coarsely chopped

1/2 onion, chopped (about 1/3 cup)

1/4 cup all-purpose flour

1/2 teaspoon salt (I use seasoned salt)

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

1 cup good-quality beef broth

Instructions:—————————————-

In a medium saucepan melt butter over medium-high heat.

Add in chopped mushrooms and onions; saute until softened (about 5-6 minutes).

Stir in flour, salt and pepper and stir for 1 minute or until the mushrooms and onions are thoroughly coated with the flour.

Slowly add in the beef broth stirring constantly; cook until the sauce has thickened (about 3-5 minutes).

Use hot or cool, cover and refrigerate until ready to use.

My family loves this in the summer months, it’s especially good using garden cucumbers, you can control the heat level by adjusting the jalapeno and Tabasco sauce… go ahead and eat this soup with gusto it’s fat-free and healthy!

Plan ahead there is a 3 hour chilling time before serving

Servings 4

Ingredients:

1 large cucumber, peeled sliced in half lengthwise and all seeds removed, divided

1/2 large red bell pepper, seeded and chopped

1/2 small sweet onion,  (use a sweet onion only)

1 tablespoon minced jalapeno pepper

1 garlic love (no garlic powder for this only fresh garlic will do!)

4 cups spicy V-8 cocktail, divided

1 tablespoon fresh lime juice

1/2 teaspoon seasoned salt

Tabasco sauce, to taste

Instructions:————————————

To a food processor add in half only of the cucumber, then add in the red bell pepper, onion,  jalapeno,  garlic, 1 cup only spicy V-8, 1 tablespoon fresh lime juice, 1/2 teaspoon season salt and dash Tabasco; process until smooth.

Pour into a large bowl then mix in remaining 3 cups spicy V-8.

Chill the gazpacho for a minimum of 3 hours before serving

Before serving chop the remaining half of the cucumber finely then add into the bowl.

Ladle into bowls.

We love this soup in the summer with fresh garden peas but will also work with frozen, for vegetarian option use vegetable broth in place of chicken, after I puree the soup I sometimes add more cooked whole peas, the amounts may be doubled successfully but keeping the garlic at 4-6 cloves

Servings 3-4

Ingredients:

4 tablespoons butter

1 small onion, chopped

4 garlic cloves, minced (garlic lovers use more, I use 6 cloves)

1/2 teaspoon crushed red pepper flakes, or to taste

2 cups chicken broth

3 cups fresh shelled peas (do not use any discolored peas)

1 teaspoon seasoned salt

fresh ground black pepper, to taste

2 tablespoons heavy whipping cream, or to taste

croutons, optional

Instructions:————————————–

In a medium saucepan heat butter over medium-high heat.

Add in onion; saute until softened (about 5 minutes).

Add in garlic and chili flakes; cook stirring for 2 minutes or until softened).

Add in broth, fresh peas and 1 teaspoon salt; bring to a boil.

Reduce heat to low and simmer for 20 minutes or until the peas are very tender.

Using a hand blender carefully puree the soup until smooth (or you may process in a food processor or blender).

To the pureed soup add in 2 tablespoons whipping cream and reheat.

Season with black pepper to taste.

Ladle/divide into bowls.

Add in croutons.

Posted on www.recipezazz.com

I most always make this with my red ripe garden plum tomatoes, you could use all Swiss or all cheddar the mixture really gives it a nice flavor, this is wonderful to serve at a ladies luncheon or a baby shower!

Servings 6-8

INGREDIENTS:

1  prepared bottom pie pastry (to fit a 9 or 10–inch deep-dish pie plate)

1 egg white, lightly beaten

2 cups red rip, firm plum tomatoes, coarsely chopped (I use two tomatoes)

1 teaspoon seasoned salt (can use white salt)

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

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 large green onion, chopped

1-1/2 cups shredded cheddar cheese, divided

3/4 cup shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup evaporated milk

1/2 teaspoon garlic powder

2 large eggs

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Set oven rack to bottom position.

Fit the pastry into pie plate, then trim the pastry to 1/2-inch beyond the pie plate.

Flute the edges.

Brush a small amount of  egg white over the pastry (do not use too much only about 3-4 teaspoons use just enough to lightly cover the pastry).

Bake the pastry shell for 10 minutes; remove and cool slightly.

Sprinkle the chopped tomatoes over the partially baked crust, then sprinkle with salt, black pepper and basil.

Top/sprinkle with green onions, Swiss cheese and 3/4 cup shredded cheddar cheese (save the remaining 3/4 cup to sprinkle on at the end of cooking).

In a bowl whisk the flour with evaporated milk, garlic and eggs until smooth and well combined.

Pour over the top of the filling.

Bake for 40-45 minutes or until a knife inserted in the middle comes out clean (try not to over bake).

Immediately sprinkle the remaining 3/4 cup cheddar cheese on top of the pie and allow to melt.

Allow to sit for 15 minutes before slicing

Notes from our test kitchen; make certain not to cook the sweet potatoes until mushy soft cook only until fork tender they may be cooked up to a few days ahead and refrigerated until ready to use, the amounts may be doubled if desired to serve 8

Servings 4

Ingredients:

4 medium cooked sweet potatoes, peeled and sliced about 1/2-inch thick or a little smaller

1/4 cup butter (can use the bacon fat mixed with butter to make about 1/4 cup)

1 small onion, finely chopped

3 garlic cloves, minced

1 (10-ounce) package chopped frozen spinach, thawed (hand-squeeze out all excess moisture)

1/4 cup all-purpose flour

1/2 teaspoon salt, or to taste (I use seasoned salt)

1/4 teaspoon ground nutmeg

fresh ground black pepper, to taste

pinch cayenne pepper, optional

1/2 cup heavy whipping cream (33-35%)

1-1/2 cups cups light cream (can use milk)

1/4 to 1/3 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese or Gouda cheese (I prefer the Gouda)

3 bacon slices, cooked and crumbled

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Generously grease an 11 x 7-inch baking dish or use a similar size casserole dish.

In a skillet melt butter over medium-high heat.

Add in onion and saute until tender (about 3-4 minutes).

Add in garlic and spinach; cook stirring for 3 minutes.

Stir in the flour with next 4 seasonings; stir with wooden spoon for 1 minute.

Slowly add in whipping cream and light cream stirring constantly until thickened, then mix in the Parmesan cheese; remove from heat and set aside.

To assemble;

Spread half of the spinach mixture into the bottom of the baking dish, then top with half of the sliced sweet potatoes then half of the shredded mozzarella cheese.

Repeat with  remaining half the spinach mixture, sweet potato slices then the remaining shredded mozzarella cheese on top.

Sprinkle the crumbled bacon over the top of the casserole.

Cover with foil and bake for 12-15 minutes or until just heated through (if you are using cold sweet potatoes from the fridge cooking time may take longer).

I make this using half butter and bacon fat, all butter will work well but the bacon fat really adds to the flavor, if desired fry 8 slices of bacon in the same skillet, remove and chop finely use the fat to fry the onion and cabbage in, then return the bacon back to the skillet

Servings 6

Ingredients:

1/2 cup butter (can reduce slightly)

1 medium head green cabbage, core removed and coarsely chopped

1 large onion, chopped

1/2 teaspoon crushed chili flakes (or adjust to taste)

4-6 garlic cloves, finely chopped

1-1/2 teaspoons caraway seeds (can omit if desired)

1 teaspoon freshly ground black pepper, or to taste (the more the better)

1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted

1/4 cup heavy whipping cream (33-35%)

salt, to taste

1/4 cup freshly grated Parmesan cheese

Instructions:—————————————

In a large skillet melt butter over medium-high heat.

Add in butter and chili flakes; saute until softened (about 4 minutes)

Add in garlic, caraway seeds and black pepper; cook stirring for 2 minutes.

If you are adding in the chopped bacon return to the skillet at this point.

Add in chopped cabbage; cook stirring gently for about 15 minutes or until tender (the cabbage may turn brown slightly not to worry it will still taste great!).

Mix in condensed soup, whipping cream and Parmesan cheese; cook stirring until heated through and combined (about 10-12 minutes).

Season with salt and more black pepper if needed.