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Ingredients

  • 5 pounds potatoes, peeled and cubed
  • 2 cups mayonnaise
  • 1/2 cup yellow mustard
  • 1 cup chopped onion
  • 2 tablespoons prepared horseradish
  • sea salt to taste
  • 8 hard-cooked eggs, chopped
  • 3 dill pickles, chopped (optional)
  • freshly ground black pepper to taste
 Directions
  1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
  2. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
  3. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
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Ingredients
  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
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Ingredients

  • 8 ounces macaroni
  • 3 cups milk
  • 1 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup chopped onion
  • 1/4 cup butter
  • 1 1/2 cups shredded Cheddar cheese

Directions

  1. Melt butter or margarine in a saucepan pan over medium heat. Add onions, and saute. Stir in flour and salt.
  2. Add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally
  3. Add cheese, and stir until cheese melts. Serve.
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  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
 Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.