Ingredients

• 1 head romaine lettuce, washed, chilled and torn into bite-size pieces
• 2 large Creole tomatoes, cut into bite-size pieces
• 1 large homegrown cucumber, peeled and sliced
• 2 pods fresh garlic
• 1 oz. finest quality extra-virgin olive oil
• 1 large lemon
• Salt and pepper, to taste

Directions

1. Toss the chilled greens, tomatoes and cucumber in a wooden bowl.

2. Crush the garlic over the salad using a garlic press.

3. Drizzle with olive oil and fresh lemon juice. Add salt and pepper.

The Plantation Dining Room, Carter Plantation

Ingredients

• 2 cups ground, cooked ham
• 3 small stalks celery, diced fine
• 1 large dill pickle
• 1-1/4 teaspoons dry mustard
• 1/4 teaspoon onion powder
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Directions

* Chop ham and grind through a hand-grinder or electric food processor, for those of you with electric. Pack ham firmly into each cup and then put into a bowl. Then cut celery and pickle with a sharp knife and add into ham.

* In a separate bowl, add dry mustard, onion powder, mayonnaise, salt and lemon juice and stir. Additional mayonnaise may be added to suit your taste. Then stir this mixture into the ham.

* Mix mayonnaise and spread onto sandwich bread. Ham salad tastes even better the next day after being refrigerated overnight. Also tastes great spread on crackers.

Makes 1 pound of salad.

Source: The Amish Cook

Ingredients

• 2 c. cooked chicken or turkey
• 2 c. celery
• 1/2 blanched almonds toasted
• 1/2 t. salt
• 2 t. grated onion
• 1/2 c. sweet pickle relish
• 1 c. Kraft Mayonnaise
• 1-1/2 cup grated cheddar cheese
• 1 c. crushed plain potato chips

Directions

MIX CHICKEN, CELERY, ALMONDS, SALT, ONION, RELISH AND MAYO. POUR INTO 13X9 INCH. DISH. SHAPE INTO PAN TOP WITH CHEESE, AND THEN CHIPS

BAKE AT 400 DEGREE FOR 15 MINUTES.

WONDERFUL DISH FOR HOLIDAY LEFTOVER TURKEY/CHICKEN

Ingredients

• 1 head cabbage (chopped or grated)
• 1 cup dill pickle juice (from jar of dill pickles)
• 1 cup sugar water (see directions)
• 3/4 cup yellow mustard

Directions

To make sugar water: Mix 1 part sugar and 1 part water. Boil for 2 minutes in microwave.

To make slaw: Mix all ingredients with mustard, using the amount it takes to make the mixture about the color of mustard. Serve on hot dogs.

Ingredients

• 2/3 cup rice wine vinegar
• 3 tablespoons fresh parsley, chopped
• 1 cup bermuda onions, chopped
• 6 large potatoes (about 2 pounds)
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 egg
• 4 strips bacon, cooked and crumbled
• 1/3 cup salad oil
• 1/3 cup water

Directions

Thoroughly wash potatoes and boil with the skins on until tender (about 25 minutes). Remove potatoes from pan and drain the water. Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes.

Peel and chop potatoes into 1/4-inch pieces. Place potato pieces in a large bowl and toss with onions, parsley, salt and pepper. Set aside.

Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil. Whisk egg in a bowl and pour the vinegar mixture over top while stirring. Add salad oil and stir. Pour this mixture over potatoes and place in a large skillet or pot over a low heat. Cook until evenly heated. Top with crumbled bacon.

Source: Clarion Ledger – Jackson, Ms