recipe pages 25 & 26

DAN'S DELIGHTFUL TWICE BAKED POTATOES

sour cream
grated cheddar cheese

salt and freshly ground pepper to taste
3 eggs, hard boiled, sliced
2 celery stalks, diced
4 green onions, sliced without the tops
1/2 c. dill pickle, coarsely chopped

baking potatoes
butter

Bake potatoes as usual. When done, take potatoes out and cut in two. Scoop out - place shells on a baking sheet and scooped-out potatoes into bowl. Add butter and sour cream to potatoes, mix well with mixer until soft. Place potato mixture back into shells of potatoes. Cover with cheddar cheese then bake another 10-15 minutes until done and cheese is melted.
                                                                                    Geri Dunn - Georgia
                                                                                    In loving memory of
                                                                                        Daniel Alan Dunn

GRANDMA JEAN'S POTATO SALAD

5 med. new potatoes
1-1/2 c. mayonnaise (I use Best Foods)
1 T. dijon mustard
1 T. red wine vinegar
1 T. capers
1 tsp. dried dill weed

Wash potatoes and cut in half. In a large pot, cook potatoes in a small amount of boiling water until tender when pierced, about 15 minutes. Remove from heat, drain and peep. Cut into 1/4 inch slices and place in a bowl. While potatoes are cooking , in a small bowl, combine mayonnaise, mustard, vinegar, capers, dill weed, salt and pepper. Pour mayonnaise mixture over cooled potatoes. Add remaining ingredients and toss gently to blend. Adjust seasonings as desired. Cover and chill for at least 1 hour.

Note: Michaels favorite meal was potato salad and fried chicken, so in memory of Michael I am sharing my potato salad secrets.
                                                                     Jean Hargreaves - Washington
                                                                                    In loving memory of
                                                                                Michael Eugene Shoup

CLAUDE'S IRISH POTATO CASSEROLE

1 (10-oz.) sharp cheddar cheese, grated
1/2 c. melted margarine (Oleo)
1 can cream of chicken soup
2 c. crushed cornflakes
1/4 c. melted margarine (Oleo)

2 bags frozen hash browns, thawed
1/2 c. onions, diced
1 T. salt (or to taste)
1 T. pepper
2 cartons sour cream

4 c. cooked, mashed sweet potatoes
3/4 c. sugar
2 eggs

2/3 c. pecans
1/4 c. margarine (Oleo), softened

Mix ingredients together, reserving cornflakes and 1/4 cup margarine, and place in a casserole baking dish. Mix cornflakes and 1/4 cup margarine and sprinkle over top. Bake at 300 degrees for 1 hour.
                                                                                Ruth Burleson - Alabama
                                                                                        In loving memory of
                                                                                     Claude John Burleson

CLAUDE'S SWEET POTATO CASSEROLE

Sweet Potato Filling

Mix together and pour into lightly greased casserole.

Topping

1 c. brown sugar
1/3 c. flour

Mix ingredients together. Topping will be crumbly. Sprinkle over sweet potato filling, and bake at 350 degrees for 30 minutes or until golden brown.
                                                                                Ruth Burleson - Alabama
                                                                                        In loving memory of
                                                                                     Claude John Burleson