Potato Salad &?

There are so many Potato Salad recipes out there try this one and let me know what you think!

A Southern Potato Salad


4 potatoes peeled and diced large

1 sweet onion peeled and chopped

4 tablespoons sweet relish

2 hard cooked (boiled) eggs

1 / 3 cup mayonnaise

1 / 3 cup sour cream

2 tablespoon apple cider vinegar

1 / 2 teaspoon sugar

Salt and pepper to taste.


Place diced potatoes in pot cover with cold water bring to boil, let cook 5 to 7 minutes remove from heat.

In large mixing bowl add onions relish, chop eggs and add to bowl mix well. Next add mayonnaise, sour cream, apple cider vinegar along with sugar mix.

Drain the potatoes, then add to mixing bowl, it is ok it they are still warm, turn potatoes over and over to coat but not break potatoes. Can be served warm or place in refrigerator to chill.

Tomatoes stuffed with Spinach


8 medium sun ripen tomatoes

1 / 4 stick butter

2 tablespoon olive oil

2 large bags of fresh spinach

5 cloves garlic minced

1 cup seasoned bread crumbs

1 cup Parmesan cheese

3 green onions chopped

2 eggs

Salt and pepper to taste



Slice the top off each tomato, scoop out tomatoes set pulp aside, turn tomato shells upside down to drain.

To large sauté add butter and oil, then heat, add spinach, tomato pulp and garlic place lid on pan and cook until spinach wilts about 3 to 5 minutes. Remove Lid and cook about 3 to 5 minutes longer or until liquid cooks away.

Allow cooked spinach to cool add remaining ingredients season with salt and pepper, mix well, then spoon into tomato shells.   Place on baking sheet bake at 325 for about 30 minutes.

Chow-Chow ( as it is said on my side of town Cho-Cho)

Is a southern pickled dish that I am really not sure how to explain? All my life it has been on the table at family gatherings its tart and sweet and goes with everything!

Aikens Cho-Cho

1 large Cabbage chopped

3 Vidalia onions peeled and chopped

3 Spanish (yellow) onions peeled and chopped

6 each red and green bell pepper, seeded and chopped

2 pounds ripe tomatoes chopped

1 / 4 cup canning salt

2 tablespoon prepared mustard

5 cups vinegar

2 1 / 2 cups sugar

2 teaspoon turmeric

2 teaspoons ground ginger

3 tablespoon mustard seeds

2 tablespoons pickling spices


In large bowl combine vegetables and add salt cover let stand overnight.

Drain, in stock pot Mix mustard with a little of the vinegar, add remaining vinegar along with sugar and spices bring to boil lower to simmer for about 20 minutes add vegetables and simmer about 15 minutes.

While vegetables are simmering, spoon out and fill pint size mason or bell jars. You should be able to fill 8 jars.

Pour enough liquid in each jar to cover vegetables. Process each jar in boiling water for 5 minutes (temperature 212 f) Chow- Chow is great with meat and vegetables, you can make it hot by adding hot peppers while simmering.



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