Grandma's Potato Salad

I am taking a main dish break and putting this up. This is my grandmother's wonderful potato salad and really the only potato salad that I like. It is rich and creamy and amazing. Come by some time, I will make it for you, and you will see just how good it is.

6 medium potatoes, cooked, peeled and cubed
2 stalks celery, chopped
4 bacon slices
3/4 cup sugar
1/2 cup vinegar
3 large eggs
1 tea. dry mustard
1/2 tea. salt
2 tea. celery seed
1/2 tea. black pepper
2 large eggs, hard boiled, peeled and sliced

Place potatoes and celery in a large serving bowl.

Fry bacon in a medium frying pan until crisp. Remove, drain and crumble bacon then add to bowl with potatoes. Leave 1 - 1 1/2 T. bacon drippings in pan.

Combine well sugar, vinegar, 3 eggs, dry mustard, salt, celery seed and black pepper in a medium bowl. Pour into pan with bacon grease and heat over low medium heat. Stir and scrape frequently until sauce thickens and just barely begins to boil. Sauce will be very thick.

Pour sauce over potatoes and stir gently to combine.

Garish with sliced eggs.

Zion Church Slaw Dressing

submitted by Harriet Zuroweste

2 c. sugar
1 c. cider vinegar
1/2 c. oil
1 package Good Seasons Italian dressing mix
1/2 tea. celery seed
1/4 tea. salt
1/4 tea. black pepper

Combine all ingredients in a small mixing bowl (I use a quart jar). Whisk or shake to combine well.
Let stand one hours for flavors to blend. Pour over fresh cabbage slaw, shredded carrots, bell peppers diced and onion. Mix and serve.

I keep this in the quart jar in the fridge for a month or more and just use it as I need it, pouring over the bagged slaw mix.

Oven-Roasted Broccoli

I made this for a couple parties this Christmas season and it was a big hit. Very good and very easy:

Rachel Ray's Oven Roasted Broccoli