• Combine all salad ingredients in large bowl and then prepare dressing.
• Fry bacon in a skillet until crisp.
• Remove the bacon bits and add to salad.
• Beat together eggs, sugar, vinegar, water, and spices.
• Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes.
• Pour over the potato mixture and mix gently.
• Refrigerate for several hours before serving, or eat when it’s cooled down to room temperature.

• In a large heatproof mixing bowl stir together the sugar, flour, and salt.
• Add the beaten eggs and stir again.
• Bring the milk to almost boiling and then slowly add it to the egg mixture, stirring constantly.
• Pour it into the unbaked pie shell and sprinkle the fruit over the top.
• Bake at 350° for about 45 minutes or until the custard is set.
• Cool.

• Mix together all ingredients.
• Place in a large covered casserole dish (about 3-quart size).
• Bake at 250° for 5 hours.

• Discard outer leaves of cabbage.
• Wash the remainder of the cabbage, drain well, and then shred leaves.
• Mix together the cream, salt, sugar, and vinegar and beat very well.
• Just before serving, combine the cabbage and dressing and mix well.
• This is classic coleslaw to my way of thinking.
• If desired, you can add a bit of diced onion, carrot, or bell pepper.
• For a change of pace, I sometimes add a can of drained mandarin oranges.
• Delicious!

• In a large bowl and using your fingers, mix together all ingredients, reserving ½ cup catsup for the top.
• Form meat into two loaves and put them in loaf pans.
• Spread the remaining catsup over the tops and bake at 350° for 1 hour and 15 minutes or until done.

• Mix together all ingredients until well blended and batter is smooth, although there will still be small lumps of cottage cheese.
• Fry on lightly greased griddle or frying pan; leave plenty of room between pancakes for turning…and turn quick because the batter is thin, but you’ll soon get the hang of it.
• If you’ve ever eaten cheese blintzes or crepes, these pancakes will prove reminiscent.
• Not really a pancake, per se, these delicate pancakes make for an excellent light brunch or lunch when paired with a tossed green salad or fruit.
• Or try them rolled around a bit of blackberry jam and then sprinkled with powdered sugar.
• I make these for breakfast, lunch, and sometimes even dinner because they’re just that good!

• Pour the milk into a large, nonreactive pot (such as stainless steel) and slowly heat the milk to 180-190° F.
• (No need to stir.
• ) When the milk has reached the proper temperature, remove from the heat and add the vinegar.
• Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate.
• Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth.
• Allow the whey to drain completely, about 15 minutes.
• Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse.
• Drain again and then place the curds in a bowl.
• Add some cream or half and half and salt to taste.
• Note: You can use the whey to replace milk or water (there will be a lot!
• ) in many recipes, such as biscuits, bread, cornbread, cooked oatmeal, and even smoothies.
• But remember that the whey from this recipe is acidic from use of the vinegar, so it will add a tangy taste to your food.

• In a bowl, mix together the mayonnaise, salt, garlic salt, and rosemary.
• Brush pieces of chicken with the mayonnaise mixture and then roll them in the crushed cornflakes.
• Place the chicken, skin side up, in a lightly greased baking pan; don’t crowd the pieces.
• Bake uncovered in a 350° oven for 1 hour or until all chicken pieces are thoroughly cooked.
• I’ve used this recipe with boneless, skinless chicken breasts with great success, although I reduce the bake time by about 20 minutes.
• How long you bake the chicken is contingent upon the size of the individual pieces.

Prepare Cinnamon Nut Topping:

• In a small mixing bowl, mix together the brown sugar, chopped nuts, flour, and cinnamon; add butter and mix together until mixture resembles coarse crumbs; set aside for now.

Prepare Coffee Cake:

• In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
• Pour milk into another bowl; stir in egg and melted butter.
• Pour all at once into the flour mixture and stir just until mixed.
• Pour batter into a greased 8 × 8-inch baking dish.
• Sprinkle the Cinnamon Nut Topping over the top of the batter and bake at 375° for 20-25 minutes or until baked through.
• This is a rather plain Jane coffee cake, but it’s so good that you’ll turn to this recipe again and again.
• It’s also excellent without nuts.

• In a small bowl, mix together the cocoa powder and salt; set aside.
• In a 3- or 4-quart pot, mix together the water and sugar.
• Turn heat to medium and heat to boiling, whisking constantly.
• Once the sugar water is boiling, add the remainder of the ingredients, whisking constantly.
• Note that when the cocoa powder is added, the mixture will bubble up in the pot.
• Lower the heat and continue to whisk and cook the sauce for about 15 minutes; the liquid will be reduced and the sauce will thicken slightly.
• Cool and use it over ice cream, fruit, cake, or mixed with milk for chocolate milk or hot chocolate.
• You can also water-bath can the chocolate sauce.
• Use half-pint or 4-ounce canning jars and process for 15 minutes.