hosted by Laverne Diede & Rhonda Fitterer
Ham & Potato Salad
- 2 lbs. potatoes, peeled and cut into 3/4-inch chunks
- 1 cup mayonnaise
- 2 Tbsp. vinegar
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 cups fully cooked ham, diced
- 2 hardboiled eggs, chopped
- 2 Tbsp. chopped fresh chives or fresh dill
Cover potatoes with water in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly. In a separate bowl, add mayonnaise, vinegar, salt, sugar and pepper in a large bowl, mix until well combined. Add potato chunks, celery, onion, ham, eggs, chives or dill to mayonnaise mixture; toss gently until ingredients are well coated. Refrigerate until ready to serve.
Rhubarb Crunch
Crust:
- 1 cup oatmeal, uncooked
- 1/2 cup butter
- 1 cup brown sugar
- pinch salt
- 1 cup flour
Filling:
- 4 cups diced rhubarb
- Few drops red food coloring
- 1 cup sugar
- 1 tsp. almond flavoring
- 1 cup water
- 1 can cherry pie filling
- 1 Tbsp. cornstarch
- 1/2 cup chopped nuts
Preheat oven to 350 degrees. Mix all crust ingredients together. Press half of crust in bottom of a 9×13-inch greased baking pan. Place diced rhubarb on top of bottom crust. Boil sugar, water and cornstarch together until thick. Add food coloring, almond flavoring and pie filling; stir until combined and spoon over rhubarb. Sprinkle remaining crust over top, then add chopped nuts. Bake for 45 minutes.
