Approximately 3 lbs. potatotes, celery, onions and hard-cooked eggs. Mix with the following dressing:

1 cup mayo
3 T. prepared mustard
1 1/2 t. salt
1 1/2 T sugar
1/2 t. pepper

4 pork chops
2 T. flour
1/2 t. salt
1/4 t. pepper
1/3 cup parmesan cheese
1 onion sliced thin
4 cups thinly sliced potatoes
1 T. lemon juice
3 beef bouillon cubes
3/4 cup boiling water

Coat chops with flour and brown. Combine cheese, salt and pepper and sprinkle 2 T. on chops. Cover with potato slices and sprinkle another 2 T. cheese. Add onions. Dissolve beef cubes in water, add lemon juice and pour over all. Sprinkle with remaining cheese. Cover and simmer 40 minutes or till done. Sprinkle with parsley. Serves 4.

2 cups flour
1 cup butter
1/2 cup powdered sugar

Combine with pastry blender and pat into 9x13 pan. Bake 350 degrees for 20 minutes.
While crust is baking mix the following:

2 cups granulated sugar
4 eggs
juice from 2 lemons (5 T.)
1/4 cup flour
1 t. baking powder
dash salt

Mix eggs, sugar, salt and lemon juice. Mix flour and baking powder and fold in the egg mixture. Pour onto hot crust and bake 25 minutes longer. Cool and cut into bars. Sprinkle with powdered sugar. Makes 24 bars.

1 1/2 cups flour
2 t. cinnamon
2 t. allspice
1 1/2 t. cloves
1 1/2 t. ginger
1/2 t. black pepper, finely ground
1/2 t. baking soda
2 sticks butter
1 t. vanilla
1 cup granulated sugar
1 cup brown sugar
2 eggs
3 cups quick oats

Cream butter and sugars. Add eggs and vanilla and beat well. Sift and add dry ingredients. Stir in oats with a spoon. Line cookie sheets with foil shiny side up. Use 1/4 cup batter for each cookie and put 10 cookies on each sheet. Let stand 2 hours before baking. Bake at 375 for 12-15 minutes. Cookies should be quite soft. Don't over bake.

2 cups butter
2 cups brown sugar
1 cup white sugar
3 eggs
2 t. vanilla
5 cups flour
1 1/2 t. soda
1 1/2 t. salt
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. In separate bowl whisk flour, soda and salt. Add wet ingredients and chocolate chips and mix. Bake 350 degrees (convection) 10 minutes.

1 cup mayo
1 cup sour cream
1/4 cup buttermilk
1 T. lime juice
1 t. wine vinegar
1 t. sugar
1 garlic clove
1 t. garlic salt
1/8 t. cayenne pepper
1/8 t. black pepper
1/4 t. cumin
1 T. parsley
1 t. dill
1/2 t. beau monde

Whip in Blender.

2 lbs. burgers
1 cup beef broth
1 cup water
1/2 cup minute rice
1 small onion
1 small green pepper
6 cloves garlic
1/2 cup ketchup
1/2 cup barbecue
1/4 cup mustard
1/4 cup relish
1/8 cup Worcestershire sauce

Brown burger. Saute onion, green pepper and garlic in olive oil. Boil broth and water and add rice, boiling till cooked. Combine all ingredients and heat thoroughly.

1 lb. seasoned sausage
6 cloves garlic
3 onions
3 green peppers
2 quarts peeled chopped tomatoes (canned or fresh)
3 6oz. cans tomato paste
1/4 sugar (optional and often skipped)
1 T. salt
1/2 t. pepper
1 T. Basil
1 T. Parsley

Brown sausage and saute 3 cloves garlic, onions and peppers. Add tomatoes, the last 3 cloves of pressed garlic and seasonings. Simmer and serve.

A wartime cake often served dashed with powdered sugar and milk:

1/2 cup butter
1 1/4 cup brown sugar
2 eggs
1 t vanilla
3/4 cup applesauce
2 3/4 cup flour
1 t salt
1/2 t soda
1 t cinnamon
1/4 t cloves
1 cup nuts
1 pkg. chocolate chips

Brown Butter Glaze:
1/3 cup butter
2 cups powdered sugar
1 t vanilla
4 T hot water

Heat butter over low heat till golden. Remove from heat. Blend in sugar and vanilla. Stir in hot water till spreading consistency.

Mix and place in 9x13:
10 cups sliced apples
3/4 cup sugar (depending on the apple you use; 1 cup for Granny Smith, 1/2 cup for Honey Crisp)
3 T flour
1/2 cup water
1 tsp cinnamon

Combine:
1 cup quick oatmeal
1 cup flour
1 cup brown sugar
1 stick melted butter
1/2 t soda
1/2 t baking powder
1/2 cup chopped nuts
Spread over apples and bake 325 degrees for 45 minutes.

5-7 pound ham
1/2 cup pure maple syrup
2 cups pineapple juice

Cook ham in crock pot till defrosted. Add maple syrup and pineapple juice.
Just before eating baste ham with juices. (can make a glaze out of juices with flour)

6 lbs. potatoes
2 t salt
1 t pepper
2 1/2 cups heavy cream
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded parmesan cheese

Mash Potatoes with salt and pepper. Beat cream till stiff peaks form and fold 2/3 of cream gently in potatoes till cream is mostly absorbed. Lightly grease 9x13 pan and spoon in potatoes. (Not flat on top; don't deflate.)
Fold all but 1/2 cup of cheese in remaining cream. Spread over potatoes and sprinkle with remaining cheese. (Can cover and refridgerate till ready to cook at this point)
Preheat oven to 375 degrees and cook 25 minutes.

1 lb. ground pork, beef or venison
1 t salt
1 t seasoned salt
2 cloves minced garlic
2 t sage
1 t black pepper
1/2 t rosemary
1/2 t thyme
1/2 t marjoram

(Made for spaghetti sauce 4/4/13; was delicious!)

9 cups milk
1 1/2 cups rice
1 1/2 t salt
3/4 cup sugar
cinnamon sugar

In crock pot mix rice, milk and salt the night before. Stir occasionally.
In the morning, add sugar to taste and serve with milk and cinnamon sugar.

Cream Puff Base:
10 T butter
1 1/3 cups water
2 T sugar
1 1/3 cup flour
6 eggs

Cream Mixture:
8 oz. cream cheese
1 1/3 cup powdered sugar
1 T Orange zest
1 T Orange Juice Concentrate
1 t vanilla
3 cups whipping cream
2 quarts sliced strawberries

Boil water, butter and sugar. Add flour and stir just till smooth. Let cool 5 minutes. Beat in eggs one at a time. Do not overbeat. Grease 2 - 9 inch circle cake pans. Divide mixture between pans and spread up sides. Bake at 375 degrees for 25 minutes. Poke 12 times with toothpick and cook 12 minutes more. Cool completely.

Beat cream cheese and gradually add powdered sugar. Add remaining ingredients and beat till stiff peaks form. Spread on cooled puff and top with strawberries.