Meatballs

 

From: Barbara Miller

Serves 15

2 pounds lean ground beef

1/4 cup onion, finely chopped

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/2 cup bread crumbs

1 eggs

1/4 cup milk

Barbeque sauce:

12 ounce bottle of barbeque sauce

1 cup water

Mix beef and other ingredients together in a bowl. Mix well. Form into about 2 inch size or walnut size balls. Brown meatballs on a cookie sheet in at 400 degrees. Place browned meatballs in a bowl. Combine barbeque sauce and water in a glass measuring cup and mix together. Pour barbeque sauce mixture over meatballs and let sit in the refrigerator for 2 - 3 days. To serve warm meatballs in a crockpot on low. 

Potato Salad

 

From: Barbara Miller

Serves 12

7 or 8 large potatoes

5 hard boiled eggs

1 cup onion, chopped fine

1/2 cup celery, chopped fine

2 cups Miracle Whip

1/3 cup pickle juice

1/4 cup mustard

cumin

parsley

Thyme

chives

salad herbs

sand and pepper

Mrs. Lemon Dash Lemon pepper

Boil potatoes and cool just enough to handle. Dice into pieces. Dice three of the hard boiled eggs. Add the onion and celery to the potatoes. It is better to  mix everything while still warm as the flavors will blend better. Use the amount of spices you like. Mix with Miracle Whip and add other ingredients. Place in the refrigerator overnight or at least 4 - 6 hours. When mixed it should be moist as the potatoes absorb most of the dressing. Use the remaining eggs sliced for garnish on top. Sprinkle with paprika.