Potato Salad

This is my grandmother Cleone's recipe:

14 small potatoes
8-10 eggs
2 cups Miracle Whip
3/4 tbsp Mustard
1/2 tsp Onion Salt
1/2 tsp Celery Salt

Cook potatoes by covering in water and boiling until soft, 30 minutes to 1 hour. In a separate pan, cook eggs for 15 minutes after they start to boil. Refrigerate eggs and potatoes until cool. Peel potatoes and cut them into bite size pieces. Peel eggs (save 4-5 of the middle pieces of each egg to put on top of salad). Cut all the rest of the eggs into bite size pieces. In a bowl, put miracle whip, mustard, onion salt, and celery salt and mix well. Put potatoes in large bowl and add miracle whip mix. Taste to see if it is dry. If it is dry, add more miracle whip. Add more mustard, celery salt, or onion salt to fit your taste. Add cut up eggs and mix. Level salad and put middle pieces of eggs on top. Sprinkle salt, pepper, and paprika on top of the eggs.

Crock Pot Pork Chops

1 package of ranch seasoning
1 can cream of chicken
4 pork chops
4 large potatoes, diced
1/2 cup milk
1/2 cup parmesan cheese
1/2 tbsp garlic powder
2 tbsp butter

Spray crock pot with butter spray.  Place pork chops on the bottom, pouring ranch seasoning and cream chicken over them.  Cook on low for 6 hours.  Boil potatoes for 20 minutes on the stove until tender.  Mash them with butter, Parmesan, milk, and garlic powder.  Serve with pork chops.

Crack Potatoes

I found this recipe on Pinterest.  They're like funeral potatoes but you add cream of onion to the cream of chicken.  Gives the potatoes a better taste.

Italian Chicken

4 chicken breasts
1 bottle of Italian Dressing
1 cup grated Parmesan Cheese
4 Potatoes
1 bag of Baby Carrots
Italian Seasoning

Spray crock pot with butter spray.  Add Chicken.  Spread 1/3 Italian dressing over chicken.  Add baby carrots.  Spread 1/2 of the remaining Italian dressing over carrots.  Spread the remaining Italian dressing over potatoes.  Sprinkle Italian seasoning and cheese over all.  Cook on low for 6-8 hours, stirring halfway through and before serving.

Baked Potato Soup

I found this recipe on Pinterest and made a few changes:

• 3 red potatoes, medium or large sized
• 1 1/2 cups chicken broth
• 1 1/2 cups fat milk
• Dash of salt and pepper
• 1/2 cup sour cream
• 10 tbsp shredded cheddar cheese
• 2 tbsp chives
• 4 slices bacon, cooked and crumbled

Wash potatoes and Pierce potatoes with a fork; Microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Put in refrigerator until cool. Then peel and crumble in pot. On medium heat, add chicken broth and milk to potatoes, mix with whisk, and bring to a boil. Add sour cream, chives, salt and pepper and cook on medium another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon. Serves 5.

Sweet Potatoes

This is my Aunt Elaine's recipe:

1/3 cup brown sugar
1/3 cup sugar
2 tbsp corn starch
12 cup pineapple juice
2 1/2 cups orange juice

Put all dry ingredients in medium sauce pan. In small sauce pan, heat fruit juices. Bring to a boil. Then add to dry ingredients. Stir and bring to a boil, until thickened. Pour over cooked and peeled sweet potatoes. Bake at 350 degrees for 30 to 35 minutes.

Scalloped Potatoes

1/2 cup ham, cooked and cut up into cubes
1 can cream of mushroom soup
1 can milk
1/3 cup chopped onion
1 tsp garlic salt
1 cup grated cheddar cheese
3 quarts cubed potatoes

Boil potatoes like you do for potato salad. Cube and put in casserole dish. Mix ham, cream of mushroom, milk, chopped onion, and garlic salt and pour over potatoes, mixing well. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes.

Funeral Potatoes

This is Velma's recipe:

6 Medium potatoes
1/2 cup melted margarine
1 can cream of chicken soup
1 cup sour cream
1/3 cup shredded onion
1/2 cup shredded cheddar cheese

Cook potatoes in jackets until cool and grate into a 9 by 3 baking dish. Combine margarine, cream of chicken, sour cream, onions, and cheddar cheese. Pour over potatoes and mix lightly. Bake at 350 degrees for 30 minutes. For the last 10 minutes, top with butter and cornflakes.

German Potato Salad

1 can (10.5 oz) condensed chicken broth
1/2 cup finely chopped onion
1/3 cups vinegar
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
5 cups cubed potatoes, cooked (about 2.5 pounds)
1 cup sour cream
2 tbsp chopped parsley
grilled Knackwurst sausage

In skillet, combine chicken broth, onions, vinegar, oil, lemon juice, mustard, salt, and pepper. Bring to a boil and reduce heat. Simmer 25 minutes or until done. Let stand 30 minutes. Add potatoes. In bowl, blend sour cream and parsley. Toss well with potato mixture. Serve with grilled sausage.

Glazed Yams

4 medium sized Yams
Juice of 2 medium Oranges
1/4 cup Margarine
2/3 cup Brown Sugar
1/4 cup Sugar

Cook yams until tender. Cut yams, length wise, and place in casserole pan. Cover with orange juice, margarine, brown sugar, and sugar. Bake 1 hour at 325 degrees.

Yams

3 cups Cooked Yams
1/4 cup Butter
3/4 cup Brown Sugar
3 TBSP Milk
1/4 tsp Salt
1/2 tsp Lemon Rind
8 Marshmallows
1 cup Corn Flakes

Cook and mash yams, adding butter, brown sugar, milk, salt, and lemon rind. Shape into ball, placed on greased pan and place marshmallow in center. Cover and roll in flakes.