1. 1 cup mayo
  2. 1/4 cup vinegar
  3. 1 tsp garlic powder
  4. 1/2 tsp salt
  5. 1/4 tsp celery seed

russian dressing

Russian Dressing
  1. 2 1/2 Tbs mayo
  2. 2 Tbs sour cream
  3. 1 1/2 tsp ketchup
  4. 1 Tbs dill pickle relish
  5. 1 Tbs lemon juice
  6. 1 tsp horseradish
  7. salt & pepper

deviled eggs

deviled eggs
  1. 6 hard boiled eggs
  2. 1/4 cup mayo
  3. 1 tsp yellow mustard
  4. 1 tsp vinegar
  5. paprika


  1. 2 cups juice
  2. 2 Tbs gelatin
  3. honey or sugar
  1. Add gelatin to cold juice
  2. stir, let sit a minute or two, stir (until gelatin is completely dissolved)
  3. simmer medium heat 10 minutes
  4. taste for sweetness, add sweetener
  5. pour into container(s)
  6. refrigerate 3 to 4 hours

Lemon Meringue Pie

Lemon Meringue Pie
  1. Filling
  2. 1 cup white sugar
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons cornstarch
  5. ¼ teaspoon salt
  6. 1 ½ cups water
  7. 2 lemons, juiced and zested (use large, not jumbo)
  8. 2 tablespoons butter
  9. 4 egg yolks, beaten
  10. Meringue
  11. 5 large egg whites
  12. 3/4 cup sugar
  13. 1/4 teaspoon cream of tartar
  14. Pinch fine salt
  15. 1/2 teaspoon pure vanilla extract
  16. 1 pie crust
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
  4. To make the meringue: Beat egg whites, cream of tartar, and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
  5. Bake in preheated oven until meringue is golden brown, about 10 minutes.
  1. pre-bake the lard crust 20 minutes
  2. do not over beat the meringue or it will shrink

Lobster Mac and Cheese

Lobster Mac and Cheese
  1. 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  2. 16 ounces dry pasta cavatappi, penne or shells
  3. ⅓ cup butter
  4. ⅓ cup flour
  5. 1 teaspoon onion powder
  6. ½ teaspoon dry mustard powder
  7. ½ teaspoon salt or to taste
  8. ¼ teaspoon Old Bay Seasoning
  9. ¼ teaspoon black pepper to taste
  10. 2 ¾ cups milk
  11. ½ cup light cream
  12. 2 cups sharp cheddar shredded
  13. 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  14. ½ cup fresh parmesan cheese shredded
  15. Topping
  16. ½ cup bread crumbs
  17. 2 tablespoons butter melted
  18. 2 tablespoons parmesan cheese grated
  19. 1 teaspoon parsley chopped
  1. Preheat oven to 400°F. Grease a 9x13 pan.
  2. Combine topping ingredients in a small bowl. Set aside.
  3. Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  5. Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  6. Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.
  7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  9. Add remaining lobster meat on top and sprinkle with the topping mixture.
  10. Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.

meat loaf

Meat Loaf
  1. 1 beaten egg
  2. 3/4 cup soft bread crumbs (1 slice) or 1/4 cup fine dry bread crumbs
  3. 1/4 cup milk, beer, apple juice or wated
  4. 1/4 cup chopped onion
  5. 1/4 cup celery, green pepper, or shredded carrot
  6. 1 pound ground beef
  7. 2 Tbs catsup
  1. mix it all up, form a loaf with a divot in the top
  2. put catsup in divot
  3. bake 350 45 to 50 minutes

Broccoli Cauliflower Salad


Broccoli Cauliflower Salad
  1. 1 bunch of broccoli, separated into small pieces
  2. 1 head of cauliflower, separated into small pieces
  3. 1 small red onion
  4. dried cranberries
  5. 1/2 pkg bacon, cooked and crumbled
  6. 6 oz sharp cheddar cheese, grated
  7. 1/2 C sugar
  8. 4 T cider vinegar
  9. 1 C mayonnaise

Cauliflower Casserole

Cauliflower Casserole
  1. Cauliflower
  2. Chicken broth
  3. Butter
  4. Cream cheese
  5. Sour cream
  6. Cheddar cheese
  7. Garlic
  8. Garlic powder, salt, pepper
  9. Parmesan
  10. Green onion
  11. Cooked bacon
  1. Cook the cauliflower: This recipe starts by steaming or boiling a head of cauliflower. If you are buying cauliflower florets this is about 6 cups. Personally, I boil mine in 2 cups of chicken broth until they are fork tender. I think this adds a richness that this recipe would otherwise lack. However, you can use water in a pinch.
  2. Mash the cauliflower: Once the cauliflower is tender, drain the liquid and transfer to a mixing bowl. Then it’s time to add all the good stuff, cream cheese, butter, cheese, garlic, and spices. Mash or blend (using an immersion blender) until it reaches the consistency you like.
  3. Bake the casserole: Once the cauliflower reaches consistency you like, transfer it to a baking dish (I use my 12-inch cast iron skillet), then top with shredded cheddar and parmesan. Bake for 25-30 minutes until gold and bubbly.
  4. Add the toppings: Top with cooked chopped bacon, green onions, sour cream and freshly cracked pepper!