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Dear Readers,

I had some russet baking potatoes left from a ten pound bag I had purchased and decided to see if they could be used in a potato salad.  Here is what I came up with:

Mimi’s Chunky Baked Potato Salad

5 med. russet potatoes, baked and cut into 1-inch cubes with skin on

4 hard boiled eggs, coarsely chopped

1/2 cup dill pickle, cubed

mayonnaise

celery salt and pepper to taste

Coat scrubbed potatoes in olive oil and pierce all over with a fork.  Generously salt and pepper them.  Lay them directly on oven shelf and bake for 45 to 60 minutes until done.  Let them cool thoroughly and then cut in 1″ cubes with skin on.  Add eggs, dill pickle, celery salt and pepper.  Using a spatula, mix in enough mayonnaise to moisten salad.  Store in refrigerator until ready to serve.  Makes a large bowl of potato salad.

Enjoy and remember to

Keep smilin’!

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Dear Readers,

Fall is the perfect time for homemade soup; especially vegetable soup.  I’ve been making this soup for years but one day I decided to measure precisely all the ingredients and commit the recipe to paper.  It was my Dad’s idea to add hard-boiled eggs and lemon juice and I think it is a good one.

Hope you like it!

Mimi’s Vegetable Soup

1-1/2 lbs. soup bones

1/1/2 lbs. stewing beef, cut into cubes

64 oz. V-8 vegetable juice

2 tablespoons vegetable oil

1 medium onion, chopped

1 large sweet potato, peeled and diced

2 medium potatoes, diced

2 medium turnips, peeled and diced

1-16 oz. pkg. frozen mixed vegetables

(peas, carrots, corn, green beans and lima beans)

3 hard-boiled eggs, peeled and sliced

1/2 cup fresh chopped parsley

2 tablespoons lemon juice

In medium saucepan, cover bones with water; bring to boil and then simmer for 1 hour.  Let cool and cut any meat off bones.  Discard bones and strain broth of impurities.  Have broth and meat ready to mix into soup pot.  (This can be done day before or can be skipped altogether; but the bone broth adds more flavor to the soup than water.)

Brown cubed stewing beef and onions in two tablespoons vegetable oil in large, deep soup pot over medium-high heat for about 4 to 5 minutes.  Add V-8 juice, frozen mixed vegetables, potatoes, turnip and sweet potato along with 2 cups of the bone broth.  Bring to a boil and then simmer for 1 to 2 hours.  Be sure potatoes and turnips are cooked through.  Turn off soup.  Add lemon juice, sliced eggs and chopped parsley.  Mix well.  Soup can be served immediately or let cool for 30 minutes; then refrigerate and heat up the next day.  If soup is not served immediately, wait to add eggs until right before serving.

This makes a lot of soup.  It can be frozen.  Omit hard-boiled eggs and leave 1 inch head space in freezer container; and cool completely in fridge before freezing.

Enjoy and

Keep smilin’!

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