Herself's Recipes

8-10 lg potatoes, sliced
1 lg or 2 medium onions diced or sliced
2 cans of condensed cream of mushroom soup
2 cans of condensed cream of celery soup
24 oz chicken broth (more if thicker than desired)

Combine in a saucepan on medium heat until blended the broth and soup.

2 quart crock pot, layer sauce, potato slices, onions, sauce, potato slices, onion…. ending with sauce on top.

Cook on high 4 hours or 8 hours on low.

Waxy red or white potatoes work best in scalloped potato recipes.

If your potatoes turn black or gray when cooked it is because they were stored at too high of a temperature. Keep potatoes in the refrigerator until you are ready to use them.

We’ve got cucumbers coming out of our ears this year. I’ve made several salads, but so far I like this one the best. Cucumber salads are often served alongside of curry dishes to take some of the sting out of the spice. They are either made with yogurt or sour cream you might experiment with both. If you use yogurt you’ll find mint makes a better spice for the salad.

1 teaspoon sugar
2 Tablespoon cider vinegar
1 cup sour cream
2 Tablespoon chives, diced
2 Tablespoon dill
1 teaspoon celery seed
2 cucumbers, diced small

Mix all of the ingredients in a bowl and chill at least one hour before serving.

The cucumber originated in India, later being cultivated in Greece and Italy before heading to China. In the New World uncooked vegetables and fruits fell out of favor being believed to be a major cause of disease. The cucumber was not much eaten by people again until the late 1800s when fresh fruit and vegetables came back into favor.