Recipes from the 2016 Whooz-In Celebration:
Loaded Potato Salad - By: Val Ouellette
2 pounds Red Potatoes
1/2 pound Bacon
1/2 cup Mayo
1/4 cup creamy Caesar Salad Dressing
1/4 cup Ranch Dressing
3 T. sour cream
1 T. Dijon mustard
3 green onions
1/4 cup shredded cheddar cheese
Coarsely ground pepper
Mix cooked potatoes with cooked bacon & drippings - cool. Mix remaining ingredients together and blend. Pour over potato mixture and blend.
Reuben Roll-ups - By Deb Skowlund
Corned beef
Swiss cheese
Sauerkraut
1,000 Island Dressing
Tortillas
Put all ingredients in the tortillas, roll & cut up
Crab Salad - By Lynn Youngblom
1 box rainbow rotini or bowtie pasta, prepared
1 package (8 oz.) imitation crab, chopped
Radishes - sliced
Celery - sliced
Green Onions - sliced
3/4 to 1 cup Miracle whip or Mayo
Salt & Pepper to taste
Mix it all together. Quick & Easy!!
Refrigerator Sweet Pickles - By Chris, Niki & Maddie
9 cups sliced cucumbers
1 cup sliced onion
*Pack canning jars tightly with above!
3 T. salt
3 T. celery seed
6 cups sugar
3 cups vinegar
Boil above ingredients for 3 minutes.
Pour over cucumber mixture and seal with lids. Refrigerate next day. Wait 2 weeks before opening.
Dill & Garlic Pickles - By: Chris, Niki & Maddie
3 quarters H2O (12 cups)
2 cups vinegar
1 cup salt
1/2 tsp alum
*Boil above ingredients for 10 minutes
Pack jars will dill and garlic in bottom, then cucumbers; then dill and garlic on top. Pour hot mixture prepared above into jars, and seal jars with lids.
Makes 6 quarters or 12 pints. Wait 2 weeks before opening.
Jimmy Dean's Sausage Dip - By: Jan Hansen
1 package Jimmy Dean Sausage (cooked and drained)
6 o. cream cheese
1 can Ro-tel (drained)
Place all ingredients in crockpot.
