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Potato Salad: Donated by Sally Shawger

6 Large Potatoes
4 Hard Boiled Eggs
1 Tablespoon Vegetable Oil
1 Tablespoon White Vinegar
1 Tablespoon Sugar
1 Small Onion, diced
3 Celery Stalks, diced (or 1 Tablespoon celery seed)
1 Tablespoon Parsley Flakes
Mayonnaise, approx. 4 Tablespoons
Salt and Pepper, to taste
1 teaspoon Paprika

Boil whole potatoes for approx. 45 minutes, or until tender. Use fork to test. If fork slides easily into potato, it's done. Set potatoes in refrigerator to cool for at least one hour.

Hard boil the eggs using warm water method: Place eggs in pot of warm water for 1/2 hour. Place pot on stove; cook on medium high for 20-25 minutes. Immediately remove from heat and rinse eggs with cold water. Set eggs in refrigerator to cool at least one hour.

Once potatoes have cooled, peel skins off. Unshell the cooled eggs. Begin dicing the celery, onion, eggs, and potatoes. Potatoes should be cut into bite size pieces.

Toss everything into large mixing bowl. Stir gently until potatoes are well coated. Sprinkle Paprika on top. Chill Potato Salad in refrigerator until ready to serve. Serves 8-10.


Spanokopita: Donated by Elaine & Bill Cole

2 Tablespoons Olive Oil
1 Onion, chopped
2 lbs. fresh Spinach
1 Teaspoon dry Oregano
8 oz. Cottage or Ricotta Cheese
4 Eggs, beaten well
Dash of Grated Nutmeg
12 oz. Feta Pastry Dough, thawed
1/4 Cup melted Butter
Salt and Pepper, to taste

Heat oil; fry onions. Cook spinach; press out water. To the cooked spinach, add the onion, oregano, cheese, beaten eggs, and nutmeg. Mix well. Butter a 10x7 inch baking dish; layer the filo dough on bottom and, using pastry brush, brush dough with melted butter. Pour filling mixture onto dough. On top of mixture, place layer of filo dough, then brush with melted butter. Bake in 375 degree oven for approximately 50 minutes.


Sweet Potato Pie: Donated by Bob Luciano

3 Cups Mashed Sweet Potatoes
1 Cup White Sugar
1/2 Cup Butter, melted
2 Eggs, beaten
1/2 Cup Milk
1 Teaspoon Vanilla
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon

Topping (choose one):

1) Combine:
1 Cup Brown Sugar
1/2 stick Butter
1/3 Cup Flour
1/2 to 1 Cup Chopped Pecans

OR

2) 1 Can Crushed Pineapple
1 Cup Miniature Marshmallows

(Layer of pineapple on bottom; layer of marshmallows on top)

Preheat the oven to 350 degrees F. Boil the potatoes whole until tender. Remove and let cool completely. After the potatoes are cooled, put them in a large bowl and mash them as you would regular potatoes. Add the rest of the ingredients. Pour into a large buttered baking dish. Cover the potatoes with the topping of your choice. Bake at 350 degrees for 35 minutes.


Three Bean Salad: Donated by Wilma Hill

1 can each: Kidney, green, yellow beans
1 small Onion, chopped
1 small Green Pepper, chopped (optional)

Dressing:

3/4 Cup Sugar
1/3 Cup Salad Oil
1 Teaspoon Salt
1/2 Teaspoon Pepper
2/3 Cup White Vinegar

Mix and chill all ingredients overnight. Drain before serving.