Mildred's Potato Salad 2 quarts potatoes, peeled and diced 3 tbsp mustard 2 hard boiled eggs, chopped 2 tbsp mayonnaise 3/4 cup vinegar 1 med onion, chopped 1 tsp salt 3/4 cup sugar 2 tbsp sweet pickle relish Cook potatoes until well done. Mash slightly. Add remaining ingredients. Serve warm or chill, if desired. Sweet Potato Casserole 3 cups sweet potatoes, mashed 1 tsp vanilla 1/2 cup sugar 1/2 cup brown sugar 2 eggs, beaten 1/3 cup flour 1/2 teaspoon salt 1 cup chopped pecans 1/2 cup margarine, melted 1/3 stick margarine, cold 1/2 cup milk Combine sweet potatoes, sugar, eggs, salt, melted margarine, milk and vanilla. Pour into 2-quart casserole dish. Cream sugar and margarine. Add flour and nuts; mix. Spread on top of sweet potato mixture. Bake at 350 degrees for 35 minutes. Rancho Beans 1 pound ground beef 1 can chili 1/2 med onion, chopped 1/2 cup brown sugar, packed 3 cans mixed beans Brown ground beef and onion; drain. Combine beans, chili, and brown sugar in large casserole dish. Stir in beef and onion. Cover and bake at 350 degrees for 35-45 minutes. Wilted Lettuce & Onions 2 quarts leaf lettuce 1/4 tsp salt 1 bunch green onions, chopped 1/2 cup shortening Cut or tear lettuce into small pieces. Place in glass bowl. Add onions and salt. Place shortening in pan and heat until very hot. Pour over lettuce and onions. (Be careful - this sometimes spatters!) Toss and serve while hot. Corn Pudding 3 eggs, slightly beaten 1 tbsp butter or margarine, melted 2 cups whole-kernel corn 1 tsp sugar 2 cups scalded milk 1 tsp salt 1/3 cup chopped onion Combine all ingredients. (If using canned corn, drain before adding to other ingredients.) Pour into greased 1 1/2 quart casserole dish. Set in shallow pan. Fill pan to 1" of top with hot water. Bake at 350 degrees for 40-45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Hominy 1 quart white corn 2 tbsp baking soda 2 quarts cold water 1 tsp salt Wash corn. Add cold water and soda. Cover and soak overnight. Next morning, bring mixture to a boil in an enamel kettle. Cook for 3 hours or until hulls loosen. Add more water if necessary. Drain off water. Wash corn in cold water, drain, repeat. Add salt to season, then reheat. Black-Eyed Peas 1 lb dried black-eyed peas 1/4 tsp black pepper 4 cups water 1 large onion, chopped 2 tsp salt 1/2 lb salt pork Soak peas in refrigerator overnight. Next day, drain peas and place in kettle or slow cooker. Add water and remaining ingredients. Cover and bring to a boil. Reduce heat and simmer slowly for eight hours, stirring occasionally. If cooking in slow cooker, cook on high for four hours then reduce heat to low and cook for four more hours. Cheesy Potatoes 1 quart diced potatoes 2 cups milk 1 onion, chopped 1/2 lb American cheese 4 tbsp butter or margarine, melted 3/4 tsp salt 4 tbsp plain flour 1/8 tsp black pepper Place potatoes and onion in saucepan. Cover with water. Cover and cook until potatoes are tender. Drain and place in buttered baking dish. Combine melted margarine and flour in saucepan. Stir until smooth. Add milk and bring to a boil over medium heat. Add remaining ingredients, stirring constantly until cheese melts. (I use cheese slices that I break into bits.) Pour mixture over potatoes. Bake at 350 degrees for 15-20 minutes.