Aunt Shirley's Potato Salad

6 medium boiled potatoes, peeled and chopped

6-9 hard boiled eggs, peeled and chopped

6 green onions, sliced thin

1/2 c finely chopped celery

6 sweet OR dill pickles, chopped

2 cups mayonnaise

2-3 T sugar

pepper & seasoning salt

1/2 - 3/4 cup juice from pickles

Mix last 4 ingredients together. Use enough pickle juice to make mayonnaise tangy and the consistency of thick hand lotion. Use enough sugar to sweeten the tang. Mix the dressing with everything except the eggs. Potatoes will soak up some of the dressing, so allow a little extra to keep the salad from being dry. Add eggs last so they stay in good shape. Refrigerate 8 to 24 hours before serving.

Sauerkraut with Beef or Pork

1-2 lbs boneless beef (any cut you like), OR pork boneless country-style spare ribs

1 quart sauerkraut

2-3 large potatoes, peeled & sliced

In large kettle place the beef or pork in the bottom. Pour sauerkraut, including any juice, on top. Place potatoes on top of the sauerkraut. Add a little water if the sauerkraut is dry. Cover with lid and cook on medium stove-top heat until potatoes are done. Takes about an hour.

(Thanks for sharing the recipe, Shirley!)

Roasted Yellow Pepper Sauce

2 lg yellow bell peppers

1/2 c chopped green onions

1/4 c vinegar

2 T olive oil

2 T lemon juice

2 t ground cumin

2 t ground aji amarillo or hot paprika

1 t ground turmeric

1/2 t salt

1/2 t black pepper

2 cloves of garlic, minced

Cut peppers in half and clean out. Place skin side up on foil-lined baking sheet. Flatten the peppers. Broil 15 minutes until blackened. Place the peppers in a ziploc bag, seal and let stand 15 minutes. Peel the skin off and chop the peppers. Place all ingredients in a blender and puree until smooth.

Great sauce to serve with meat and/or potatoes. Especially good with anticuchos!

Anticuchos (Peruvian Beef Kebabs)

1 1/2 lbs boneless sirloin steak, trimmed & cut into 1/2" pieces

Marinade:

3 T red wine vinegar

2 t ground aji amarillo or hot paprika

1 t salt

1 t ground black pepper

1/2 t ground cumin

1/2 t ground turmeric

Combine all ingredients and toss well with beef pieces. Cover and chill 3 hours.

Fiery Rub:

1 t ground aji amarillo or hot paprika

1 t salt

1/2 t ground black pepper

1/4 t ground turmeric

3 T chopped fresh flat-leaf parsley

Remove beef from bowl, discarding marinade liquid. Thread beef onto 6 10" skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes, turning once. Serve with Roast Yellow Pepper Sauce.

Spaghetti Pie

6 oz spaghetti noodles

2 T butter

1/3 c grated parmesan cheese

2 eggs, beaten

1 cup cottage cheese

1 lb ground beef or chicken sausage

1/2 c onion, chopped

1 cup tomatoes, cut up

6 oz can tomato paste

1 t sugar

1 t dried oregano

1/2 t garlic salt

1/2 c mozzarella cheese, shredded

Cook the spaghetti noodles and drain well. Stir butter, p. cheese, and eggs into the noodles. Pour mixture into a 10" pie crust and form to bottom and sides. Spread cottage cheese over the bottom of the crust.

Cook the ground beef or chicken sausage and onion until meat is browned. Drain off any liquid. Stir in tomatoes (including any liquid), tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.

Pour meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle M. Cheese on top and bake 5 more minutes. Makes 6 servings.

Hot Salsa

12-14 medium to large tomatoes, quartered (about 10 cups)

2 large onions, chopped (about 2 cups)

2 large bell peppers, chopped (any color; I use one yellow & one red)

6 jalapeno peppers, minced (about 2/3 cup)

6 cloves garlic, minced

1/4 cup sugar

1 cup vinegar

3-4 T salt

1 T pepper

1 cup finely chopped cilantro (optional)

Cook one hour at a soft boil, stirring frequently. Refrigerate and use fresh, or seal in jars and process in hot water bath for 30 minutes.

Fruit and Nut Bread

1 c dried apricots, chopped

1 c dates, pitted & chopped

1/2 c boiling water

1 orange

1/4 c evaporated cane juice

1 egg

1 t vanilla

2 T canola oil

2 c whole wheat pastry flour

1 t baking soda

1/4 t salt

1 c chopped pecans (or other nuts)

Cover apricots and dates with boiling water and set aside. Grate orange rind and reserve. Cut orange into pieces, discard seeds, and process in blender until smooth. Add rind and pureed orange to the apricots and dates. Stir in sugar, egg, vanilla, and oil. Stir together the flours, soda, and salt. Add to fruit, stirring just until combined. Fold in pecans.

Divide batter into 2 greased 8x4" loaf pans, or 4-5 smaller loaf pans. Bake at 350 degrees for 35 minutes (check smaller loaf pans after 25 minutes) or until a toothpick comes out clean.

Note: Other dried fruit can be used, as desired. Just keep the amounts equal to the 2 cups.