Bonnie's cabbage cucamonga

Yield: 6 Servings

Ingredients:

1 tb Olive oil
1 tb Butter
2 lg Garlic cloves ;finely chopped
1 sm Head red cabbage ;thinly shredded Freshly ground pepper
5 lg Potatoes (up to 6)*
2 c Medium Cheddar cheese ;shredded
2 oz Feta cheese crumbled
1 tb Sweet paprika

Instructions:

*Boil the potatoes and make them into mashed potatoes using butter milk and salt to your taste. Preheat oven to 350 F. In a large skillet heat oil and butter. Add garlic and saute just until fragrant. Add shredded cabbage and saute until just wilted not soft. Stir in lots of freshly ground pepper. Spread mashed potatoes in a lightly greased 9x12" baking dish. Cover with sauteed cabbage and cheddar cheese then sprinkle with feta and top with paprika. Bake 20 to 25 minutes until hot and cheese has melted. Yield: 6 to 8 servings. The author writes: "A heartly meatless casserole that is delicious the first day and also makes great leftovers thereafter. A good potluck dish too." Recipe in 1993 "Shepherd's Garden Seeds Catalog pg. 11. Posted by

Cathy Harned.

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Title: BONNIE'S POTATO SALAD

Categories: Vegetables, Salads, American

Yield: 8 Servings

1/2 c Salad oil

1 c Salad dressing

1 tb Mustard

2 tb Vinegar

2 tb Sugar

8 Potatoes cooked, peeled, and

1/2 c Onion-chopped

1/4 c Pickles-chopped

2 Celery-chopped

3 Eggs, hard-cooked and choppe

1 ts Celery seed

Salt, to taste

Pepper, to taste

In bowl, mix together oil, salad dressing, mustard, vinegar, and

sugar. In large bowl, place diced potatoes. Add onions, pickles,

celery, celery seed, and eggs. Salt and pepper to taste. Add

dressing.

Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985)

NOTE: Sherri says the only fixed" amounts are the sauce's ingredients amounts. Sherri Pileggi in Houston TX