Midwestern Potato Salad

[nverland]

Midwestern Potato Salad

Ingredients
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled

Directions
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.

2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours.

Makes 10 to 12 side-dish servings.

*Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain

Pineapple Chess Pie

[alexcat.livejournal.com]

luin77, this is for you!

PINEAPPLE CHESS PIE

1 deep dish pie shell
1/2 cup or 8 tablespoons or 1 stick butter or margarine, melted
1 1/2 cups white granulated sugar
1 tablespoon cornmeal
4 eggs
1 teaspoon vanilla extract
1 cup coconut (Optional)
1 (8 ounce) can crushed pineapple in syrup, undrained
1 tablespoon all-purpose flour

Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour. Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!
Note: If you don’t want your pie crust to get brown around the edges, you can cover the edges with foil while cooking. We like it brown.