Cheese Ball 
Mince 1/8 cup of onions add 
1TBLS of Worchestershire sauce 
Add Salt & pepper to taste
Grate 1# of Sharp Cheddar cheese
Mix it all together with 1 package of cream cheese
Form into ball with hands.
Roll the ball in chopped walnuts or pecans.


Macaroni & Cheese 
Boil 1# of Macaroni until tender, Drain.
Grate 1# of Longhorn Cheese
Layer macaroni then cheese 3 times 
in a buttered roasting pan.
Mix in 1 can of evaporated milk.
Top with 1 bag of crushed potato chips.
Bake for 45 minutes at 350 degrees.


Lefse 
5 pounds of red potatoes
1 can evaporated 2% or skim milk
butter
Peel 5 pounds of red potatoes.
Boil until tender then drain. Add the milk 
and 1/4 stick of butter mash until smooth.
Let cool overnight. 
In the morning heat a lefse pan or electric 
frying pan to 500 degrees. Add a minimal amount of flour
to the taters until it can be rolled out (the less flour the better)
Roll out about 1/2 cup at a time on a floured surface. 
When its very thin pick up with a lefse stick* and layout 
on the frying pan. After brown spots appear turn it over 
with the stick and brown the other side.
This works well with 2 people one person rolling out the dough
and the other person frying. 
*My grandparents would make lefse at our house right before Christmas.
For a lefse stick they used a wooden strip from a window shade.
I use the same kind of stick that I have sharpened at one end to help
pick up the delicate dough.
If there is any left at the end of the day it can be stored with 
waxed paper between the pieces and refrigerated. It can also be frozen. 


Potato Salad 
5 pounds of red potatoes
1 pint of Best Foods Mayo
1 pint Kosher Dill Pickles
6 eggs
2 bunches of green onions
1 bunch of radishes
1 teaspoon of mustard (for Grandma)

Boil the whole potatoes until fork tender.
While the potatoes are cooking boil
the eggs until hard boiled. As soon as 
the eggs are done drain and fill the 
pan with cold water & keep it cold until 
the eggs are cold too. Dice the pickles, 
onions radishes and eggs put in a 
large bowl. When the potatoes are 
done drain and cover with cold water. 
Keep running the water until the potatoes 
are cold. Peel the taters with a paring knife 
then dice or cube them. Mix the potatoes with 
the pickles and stuff in the bowl. Spread the 
mayo on top of the mix then stir it in. Add the 
mustard, and salt and pepper to taste. 



Macaroni Salad 
2 small bags of shell pasta
1 pint of Best Foods Mayo
1 pint Kosher Dill Pickles
6 eggs
2 bunches of green onions
1 bunch of radishes
1 pound frozen baby peas
3 small cans of shrimp drained & rinsed
1/2 cup of Miracle Whip
Cook pasta then cool under running water.
Boil the eggs until hard boiled. As soon as 
the eggs are done drain and fill the 
pan with cold water & keep it cold until 
the eggs are cold too then peel. Dice the 
pickles, onions radishes and eggs put in a 
large bowl with the pasta, shrimp and peas.
Spread the Mayo and Miracle whip over the top
then mix in. Add salt and pepper to taste.



Taco Salad

1 pound ground beef
1 package Schillings dry taco seasoning mix
1 head of iceberg lettuce, soaked, drained & chopped
2 cups shredded Sharp Cheddar cheese
1 can dark red kidney beans, rinsed and drained
2 large tomatoes, diced
1 medium red onion chopped
2 cans sliced black olives, drained
1 bag ranch-flavored tortilla chips, crushed
1 bottle creamy French salad dressing
1 bottle La Victoria Salsa Brava

In a medium-sized skillet, brown the ground beef with 
the taco seasoning mix over medium-high heat, stirring 
to break up the meat; drain and cool. In an extra-large 
salad bowl, layer half of the lettuce, then half of the 
cheese, beans, ground beef, tomatoes, onions and olives. 
Repeat the layers once more, then top with the crushed 
tortilla chips. Before serving, add the dressing and 
salsa then toss well to coat. 



Sauer Kraut & Ribs

10 pounds Lean Pork Ribs
4 Jars Gedney Sauer Kraut
1 Box Bisquick Baking Mix

In a large pan layer the ribs and sauer kraut, starting 
with the ribs and ending with the sauer kraut. Cover 
the pan and bring to a simmer. Leave covered and let 
it cook for 5 hours. Prepare the dumpling recipe. Spoon 
the dumpling mix over the simmering ribs. Let cook for 
10 to 15 minutes, then cover and finish cooking for 
10 to 20 minutes or until the dumplings are cooked 
through.This is always better the second day, so make 
enough for leftovers. 



Russian Fish

Fresh Trout or Salmon Fillets
Butter
16 ozs Sour Cream
2 Whole Lemons Sliced

Butter the bottom & sides of a large casserole dish 
or roaster.Place the fillets in a single layer in 
the dish, then spread the sour cream over the fillets. 
Place the lemon slices over the sour cream.
Bake at 425 for 15 to 20 minutes or until the meat 
is opaque.



Tempura Batter  

Mix 1 cup of flour with 1 Tbls of Cornstarch. Quickly
mix in 1 cup of ice water and 1 egg.