Potatoes and Eggs Au Gratin

Potatoes and Eggs Au Gratin

4 medium potatoes ( 1 1/2 pounds)
1/4 cup chopped onion
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup dairy sour cream
3/4 cup shredded sharp American cheese ( 3 ounces)
1/2 cup milk
2 tablespoons snipped parsley
1 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
4 hard-cooked eggs, slice
1 large tomato, peeled and cut in small wedges
3/4 cup soft bread crumbs ( 1 slice)
1 tablespoon butter or margarine, melted

Instructions: In covered pan cook whole potatoes in enough boiling salted water to cover till almost tender, 20 to 25 minutes, drain. Peel and slice cooked potatoes ( should have about 3 cups)

Meanwhile, in saucepan cook onion in 1 tablespoon butter or margarine till tender. Blend in flour. Stir in sour cream, shredded cheese, milk, parsley, salt, paprika, and pepper. Cook and stir over low heat till cheese melts. Combine sour cream mixture and slice potatoes.

In 1 1/2-quart casserole spread half the potato mixture. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Bake at 350* for 45 to 50 minutes. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired. makes 4 servings.

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German Style New Potato Salad

1 pound tiny new potatoes
2 cups torn lettuce
1 cup torn curly endive
2 hard-cooked eggs, chopped
1/4 cup thinly slices radishes
3 tablespoons slice green onion with tops
6 slices bacon
1/3 cup vinegar
1 teaspoon seasoned salt
1/4 teaspoon celery
1/4 teaspoon pepper

Instruction: Peel strip around center of each potato. Cook potatoes in boiling water. Drain. Halve any large potatoes. In bowl combine cooked potatoes, lettuce, curly endive, eggs, radishes, and green onion. In skillet cook bacon till crisp. Drain, reserving 1/3 cup drippings. Crumble bacon, add to potato mixture. To reserved drippings in skillet add vinegar, seasoned salt, celery seed, and pepper. Heat to boiling, pour over potato mixture. Toss quickly, serve at once. Makes 4 to 6 servings.

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Calico Potato Salad

7 medium potatoes, cooked. peeled, and cubed
1/2 cup chopped cucumber
1/2 cup chopped onion
1/4 cup chopped green pepper
3 tablespoon chopped pimiento
1 1/2 teaspoon salt
3/4 teaspoon celery seed
1/4 teaspoon pepper
2 hard-cooked eggs
1/3 cup mayonnaise or salad dressing
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon prepared mustard
1/2 cup whipping cream lettuce

Instructions: Stir together cubed potatoes, cucumber, onion, green pepper, pimiento, salt, celery seed, and pepper. Reserved 1 hard-cooked egg yolk. Coarsely chop the white and remaining hard-cooked egg. Add chopped eggs to potato mixture, chill. Blend mayonnaise or salad dressing, vineghar, sugar, and mustard, whip cream and fold into mayonnaise mixture. About 1/2 hour before serving, toss with potato mixture. To serve,spoon into lettuce-lined bowl. Serve the reserved egg yolk over salad. Make 6 servings.