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With all of the yummy picnic food I can't believe I haven't
shared with you this recipe for BAKED POTATO SALAD yet which
among potato salad recipes is a definite must make for Summer
fare. I've got nothing against the plastic deli tub of various
salads but once you've had homemade you'll agree will there's
no comparison.


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3 Potatoes,Idaho,medium-size
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded

Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and
simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil
in a medium-size skillet; saute onion until soft. Stir in
flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat,
stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add
sauce, mixing well. Spoon half the mixture into a shallow
8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover
with remaining potato mixture and cheese. Bake, uncovered,
in preheated 350 degree oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.

Yield: 4 Servings
Category: Salads, Potatoes


*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

If you don't plan on using your herbs immediately,
try any of the following techinques to store them:

1. Remove leaves and blanch in boiling water for three seconds
and refrigerate or freeze. The herbs will retain their nice
green color and stay fresh.

2. Puree herbs in a blender/food processor with your favorite
oil and refrigerate or freeze.

3. Puree herbs with a small amount of water and freeze in ice
cube trays. Store ice cubes in a plastic bag in freezer and
add to soups, etc.

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