Potato Salad 5 cups white potatoes, diced 2 tsp. salt water 2 eggs, boiled, diced 3 Tbsp. sweet pickle relish 2 tsp. prepared mustard 2/3 cup mayonnaise

In a sauce pan combine diced potatoes and salt with enough water to cover. Cover and cook until potatoes are tender. Drain. Add other ingredients to the potatoes, mixing well. If desired, garnish with paprika.

The potato salad is best if served warm. Refrigerate if prepared well before your meal. 6-8 servings.

Potato and Onion Bake Sliced white potatoes Sliced sweet onion Margarine (approx. 6 Tbsp.) Salt & Pepper to taste

According to the number of people to be served slice white potatoes and onions in thin slices. Spray a baking dish with a cooking spray. Alternate layers of potatoes, onion, margarine, salt and pepper. Repeat layers. Cover with aluminum foil and bake in 425 degree oven until potatoes are tender.

Steamed Cabbage Fresh green cabbage water 2 Tbsp. cooking oil or bacon drippings Salt & Pepper to taste

Cut fresh cabbage into bite size pieces. In a sauce pan place enough water to measure 1/4 inch. Heat water to boiling, add cabbage, oil, salt and pepper. Cover and cook on medium heat until cabbage is
tender (DO NOT OVER COOK).

Serve with your favorite cornbread.
Variation: Add your favorite sausage