My Mom’s Potato Salad (vegetarian)
2.5 lb potato
1/2 cup apple, cut into mini cubes
1/4 cup Bread’n Butter pickles, cut into mini cubes
¾ cup salad dressing or mayonnaise
1 cup of pickle juice
Cook, peel and slice the potato. Add pepper, salt, paprika, and sugar.
Cut apples and pickles in little squares.
Mix the salad dressing/mayo with the pickle juice.
Stir everything together and let rest at least for 3 hours.
Potato Salad with Bacon
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Tante Erna’s Apple Cake
1 stick butter
1/2 cup sugar
1 cup flour
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/3 cup milk
Mix everything together. Peel and cut apples in 1/8 pieces and distribute evenly on batter.If desired add nuts on top. Bake at 350° for about 40 min (check with a bamboo stick). After baking sprinkle sugar and cinnamon mix over the cake (when still warm).