Baked Potato Salad

3 potatoes
1 1/3 teaspoons salt (divided)
2 tablespoons salad oil
1/2 cup onion, chopped
1 teaspoon yellow mustard
1/4 teaspoon celery seed
2 tablespoons cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded
Cheese, to taste (omit if lactose intolerant)


Put potatoes in a large saucepan with cold water and 1 teaspoon salt, bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender, drain and cool. Peel potatoes and slice 1/4-inch thick, set aside.

Heat oil in a medium-size skillet, saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar, cook over low heat, stirring constantly, until mixture boils and thickens.

Combine potatoes, green pepper and carrots in a bowl, add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish, sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.

Bake, uncovered, in preheated 350 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Chicken Salad Sandwiches

2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise


Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise.

Serve on your favorite type of bread or rolled in a leaf of yoir favorite lettuce.

Make-Ahead Egg Casserole

6 slices bread, cut in cubes
6 slices cooked, crumbled turkey bacon
1/2 cup frozen spinach, thawed
1/4 cup green pepper, finely chopped
1/2 cup onion, finely chopped
6 eggs
3 cups milk Lactose free


1.Mix bread, turkey bacon, spinach, bell pepper, and onion; spread in a 13x9x2-inch baking dish, treated with nonstick spray.

2.Whisk eggs and milk, and pour over top.

3.Cover dish with foil and refrigerate overnight.

4.To prepare for serving, bake uncovered in a preheated 375 degree oven until eggs are set.