dang good restaurant-style salsa

2 cans diced tomatoes
3 green onions
1 Cup of cilantro (CLEANED and stems cut off)
1⁄2 jalapeño pepper, cleaned out with NO seeds
21⁄2 tsp minced garlic (or garlic cloves)
1 can green chilies, 4 oz
1 tsp sugar
11⁄2 tsp salt
1 tsp cumin
2 tsp lemon juice

*Put ingredients in blender in this order and blend until smooth.

Mom's Potato Salad

7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
2 stalks celery, diced
1 jar (2 ounces) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
Dressing

The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bowl. Dice onions, celery, pickles and with pimientos add to potato-egg mixture; blend lightly but thoroughly.

Dressing

1 cup mayonnaise
1 T vinegar
1 T sweet pickle juice
1 t salt
1/4 t pepper
1 T prepared mustard
1/4 t celery seed

Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.

Creamy Au Gratin Potatoes

Ingredients

• 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.

Angela's Potato Salad Recipe

7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
1 stalk celery, diced
1 jar (2 oz) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
*Dressing

The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bolw. Dice onions, celery, pickles and with pimientos add to potato-egg mixture;blend lightly but thoroughly.

*Dressing
1 cup mayo
1 T vinegar
1 T sweet pickle juice
1 t. salt
1/4 t. garlic salt
1/8 t. pepper
1 T. prepared mustard
1/4 t. celery seed

Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.

Angela's Hashbrown Casserole

6 eggs, well beaten

1 (12 oz) can evaporated milk

1 t. salt

½ t pepper

1 (30 oz) pkg frozen shredded has browns (if using O’Brian style omit onion and green pepper)

2 c. (8 oz) shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 c. diced ham (optional)

Preheat oven to 350 degrees. Grease a 13x9 in. baking dish. Beat eggs in a bowl until well blended. Stir in evaporated milk, salt and black pepper. Add other ingredients, mix well. Pour into baking dish. Bake for 60-65 minutes or until set.

Doyle's Sweet Potato Casserole

3 cups mashed sweet potatoes, cooled
1 cup brown sugar, packed
2 large eggs, lightly beaten
1 t vanilla
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the 1/2 cup of brown sugar, flour, 1/3 cup of melted butter, and the chopped pecans; blend well. Sprinkle the pecan mixture over the top of the sweet potato mixture.

Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

To Make Ahead To save a little time on serving day, prepare the sweet potato filling the day before. Transfer to the prepared baking dish, cover, and refrigerate. You may also prepare the topping in a separate bowl; cover and refrigerate. Take the casserole out of the refrigerator about 30 minutes before baking. Spread with the topping and bake as directed.

Variations 

Marshmallow Topping - Omit the pecan topping and bake the casserole for 30 minutes. Top with about three to four cups of mini marshmallows. Return to the oven for 10 minutes longer, or until the marshmallows are lightly browned.