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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Wednesday, January 29, 1992

German Potato Salad

red potatoes stays firm -

even when cooked -

so theys won't break apart when tossed.

this potatoe salad tastes best served warm.

6 or 7 medium red potatoes (about 2 pounds), cooked n peeled
1 hard-cooked egg, sliced (optional)

4 bacon strips, diced
1 medium onion, chopped
3 celery stalks, chopped

1 cup water
1/4 cup vinegar
1/4 cup sugar
1 tbsp cornstarch
2 tsp garlic powder
1/2 tsp mustard
1/2 tsp horseradish (optional)
1/2 tsp celery seed
1/2 tsp mustard seed
1/4 tsp cracked black pepper

slice potatoes into a large bowl. add egg. set aside.

in a skillet, cook the bacon n onion n celery. drain, reserving 2 tbsp of drippings.
add bacon n onion n celery to potato mixture.

add remainin ingredients to the drippings. cook n stir until slightly thickened.
pour over potato mixture n toss to coat.

serve warm.

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