Deluxe German Potato Salad

 

 Ingredients

• /2 pound sliced bacon, diced
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 cup cider vinegar
• 1/2 cup water
• 5 pounds unpeeled small red potatoes, cooked and sliced
• 2 medium carrots, shredded
• 2 tablespoons minced fresh parsley
• Additional salt, optional

Directions

1. In a large skillet, cook the bacon over medium heat until crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
   
2. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. 
3. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers

 

 

https://www.tasteofhome.com/recipes/deluxe-german-potato-salad/

 

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Leah Fisher "Never fail Pie Crust"

Leah Fisher "Never fail Pie Crust"

Ingredients:

3 cups flour

1 1/4 cups vegetable shortening (probably actually Crisco)

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup water

Directions:

Mix the flour shortening, sugar and salt with a pastry blender.  (Or use fork)

Beat the egg, add the water and vinegar and mix well.

Combine the two mixtures, a little at a time, until all the dry ingredients are moist.

Mold together with your hands.

(you can't handle very much, now or later.)

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Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

--30--

Cucumber Salad

Ingredients

• 2 English cucumbers , ends trimmed, cut into 1/2 inch pieces
• 3 small Roma tomatoes , cut into 1/2 inch pieces
• 1/2 red onion , halved, sliced thin
• 1/3 cup water
• 1/3 cup apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh dill

Directions

1. Place cucumbers, tomato, and onion in a large bowl.
2. Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate.
3. Pour dressing over the cucumbers and tomatoes. Mix to coat.
4. Cover bowl and refrigerate for 1 hour to let the flavors blend.
5. Drain off the liquid; sprinkle with fresh dill and serve.

-30-

Ohio Chili (sounds like Chili 3 ways)

Ingredients

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• 2 pounds ground beef
• 4 cups water
• 1 onion, chopped
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons cinnamon
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 can tomato sauce
• 2 tablespoons apple cider vinegar
• 4 cups spaghetti
• Cheddar cheese, shredded

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Instructions

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1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.

2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.

3) Cook spaghetti according to package directions until al dente. Drain.

4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,