TUESDAY MAY 17

TUESDAY MAY 17

PAULA'S RED POTATO SALAD

6 cups cubed red-skinned potatoes unpeeled (about 1 1/2 pounds)

Salt

3 strips bacon)

1 cup chopped bell pepper (any color or a combination)

1/4 cup minced red onion

1/4 cup sliced scallions or green onions

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 tablespoon mayonnaise

Pepper

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, cook the bacon in a large skillet until crisp Drain on paper towels and finely chop

In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.

In a small bowl, whisk the olive oil, vinegar mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.

AMISH POTATO SALD

6 MEDIUM SIZE POTATOES CUBED AND COOKED

1 SMALL ONION CHOPPED FINE

1 CUP CELERY CHOPPED

1 TSP CELERY SEED

1 TSP SALT

4 HARD BOILED EGGS CHOPPED

DRESSING:

2 EGGS WELL BEATEN

3/4 CUP SUGAR

1 TBP CORN STARCH

SALT TO TASTE

1/4 - 1/2 CUP VINEGAR TO TASTE

1/2 CUP CREAM

1 TSP MUSTARD

3 TBP SOFTENED BUTTER

1 CUP MAYO

COMBINE ALL BUT BUTTER AND DRESSING

BRING TO BOIL AND ALLOW TO SIMMER

REMOVE FROM HEAT AND ADD BUTTER

ADD SALAD DRESSING

FOLD IN POTATOES

PAULAS CREAMY COLE SLAW

head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated onion

2 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired

EASY BREAKFAST PIE

12 slices bacon

1 cup shredded Swiss cheese

1/3 cup chopped onion

2 cups milk

4 eggs

1 cup baking mix

1/8 teaspoon black pepper

Heat oven to 400 . Grease 10 inch glass pie plate, Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Sprinkle bacon, cheese, and onion in pie plate.

In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.