SALADS - Dutch Potato Salad

Cook and slice 8 potatoes, add 1 cup diced celery, 1 small onion, diced and 2 boiled and sliced eggs. (Don't cook potatoes too done.)

Make dressing: 
Fry diced bacon, remove from grease and set aside.
Beat 2 eggs and add 1 cup sugar, 1/4 tsp. pepper, 1/4 tsp. dry mustard, 1/2 tsp. salt, 1/2 cup water, 1/2 cup vinegar and mix well.

Add egg mixture to hot bacon fat, (stir over low heat until mixture thickens); add bacon.  Pour over potato mixture and gently combine all ingredients (1-1/2 folds)

Submitted by Kathy Petzke, daughter of Harry and Frances Blaisdell, relative of Margie Hardy.

CASSEROLES - Baked Egg Dish

9 eggs
3 cups milk
1-1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, cubed
1# pork sausage
1# shredded cheddar cheese

This dish is mixed the night before and baked in the morning. Beat eggs, milk, mustard, and salt. Set aside. Brown and drain sausage. Stir the sausage, cheese, and bread cubes into egg mixture. Pour into a 9 x 13 pan (glass is better). Cover and refrigerate overnight. Bake uncovered at 350° for 40-45 minutes. Serve with fresh fruit, sweet rolls or toast. Is nice if having a lot of people for breakfast. Half the recipe for about 6 servings.

"This is great for a company breakfast or brunch."  

Submitted by Peggy Topping.