German Potato Salad

Boil & Slice when COOL:
1 Kettleful of Potatoes

Frying Pan:
1 Package Bacon
2 Onions
1/2 Cup Celery
1/2 Cup Flour
3 Cups Water
1 1/4 Cup Vinegar
Sugar & Pepper to taste
Frying Pan & Crock Pot

Crock Pot:
Cooled/Sliced Potatoes and adding ingredients as finished
Add 4 Diced Hard Boiled Eggs

Peal & Boil Potatoes (stick a ford though potato to see if it goes through easily - about 8-10 minutes)

Set aside and let potatoes cool

Cut Bacon into 1/2 inch peices and fry with onions and celery (the key is not to fry bacon too dark - this will determine the color and taste of the salad. Too burnt or dark will give you that color and taste, just the right color will make the taste more flavorful and good color)

While bacon is finishing up slice potatoes (do not slice too thick). Add to crock pot.

Remove the finished bacon and stir in flour into bacon grease. Turn the heat up to high and add vinegar & water to thicken. Add Sugar to Taste (about 1 Tablespoon) and Pepper to taste (1/2 teaspoon)

Add the bacon/vinegar mixuture to crock pot with potatoes. Make sure diced eggs are init, and leave crock pot on high for about 2 hours - then switch to low until you serve.

Broccoli Rice and Chicken Crock Pot

Ingredients:

1 1/4 cup uncooked converted rice
--parsley
--pepper
2 pounds chicken tenders or boneless breasts cut in strips
--
1 package cream of broccoli soup mix
1 1/2 cup chicken broth


Place rice in a lightly greased slow cooker. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6-8 hours.

Monica's Cranberry Sauce

1 cup OJ
1 cup sugar
cranberries (about a 12 oz. bag more or less)

1. Bring the OJ to a barely-there simmer.
2. Pour the sugar in; stir until dissolved (keep simmering).
3. Add the cranberries; simmer for 10 more minutes--or maybe longer.

This is a Monica Simpson recipe for the Thanksgiving table--SO GOOD; SO much better than any store bought kind of sauce!!

Pancakes: Grandma Doug's

1 cup buttermilk
a pinch of salt
1 rounded tbsp. sugar
2 eggs
1/2 tsp. baking soda dissolved in 1 tbsp. of hot water
1/2 cup flour (more or less)
1 tbsp. melted butter

1. Add together in the given order.
2. Beat together.
3. Fry in hot pan (400 degrees) with just enough oil to cover the bottom

Someone may want to post to confirm this or not, but I THINK that adding more or less flour will affect the pancake thickness--more making them more thick. I'm not positive, though.