4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Instructions: Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy. Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl. In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine. Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve. Makes 6 servings

2 frozen gefilte fish loaves
1 onion, sliced
2 whole carrots
1 teaspoon sugar
1 teaspoon granulated garlic
1 teaspoon oregano
1 teaspoon paprika

instructions: Remove label from frozen loaves but leave in paper wrapper. Place in a pot and cover with water. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 1 hour. Cool, remove from plastic wrap and store in liquid in refrigerator. Slice before serving.

1 whole chicken plus two thighs
6 to 8 quarts water
1 onion, peeled and cut in quarters
6 carrots, peeled and cut in chunks
6 stalks celery, cut into chunks
2 parsnip, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 tablespoons kosher salt
1 tablespoon dill
1 tablespoon chicken consommé powder
1 box matza ball mix

Place chicken and water in a large stock pot. Bring to a boil, remove scum and reduce heat to simmer. Add remaining ingredients and simmer for about 1-1/2 hours. Remove chicken and spices for a clear soup. Add consommé powder and stir. Chicken can be shredded and returned to soup if desired or used for chicken salad and other dishes. Prepare matza balls according to package directions. Add to soup. I have made matza balls from scratch and from the package and after years of trial and error, I have concluded that the packaged ones just taste better!

2 chickens, cut in 1/8th’s
2 cups barbecue sauce (I use Char-B-Que but you can use whatever you like or have)

Instructions:Preheat oven to 350 degrees. Pour barbecue sauce over chicken and bake, uncovered, for about 2 hours, basting every 15 to 20 minutes. Cover and bake a little longer is you like the sauce to be really absorbed and the chicken to be falling over the bone…

4 white potatoes
2 large sweet potates

Method: Evenly oil a cooking pan. Cut the potatoes and sweet potatoes into cubs. Sprinkle Paprica, garlic and oregeno evenly on top. Add a dash of sald and pepper. sprinkle oil on top. Bake covered on 350° F for an hour.

2 pounds cholent meat or flanken
1 onion, chopped
2 tablespoons oil
1 cup dried beans, soaked in water for 12 hours or more
½ cup red wine
1 package onion soup mix
½ cup whole berry cranberry sauce
½ cup barley
2 potatoes, peeled and cut in chunks
water to cover

Instructions: Heat oil in a sauté pan and onion and cook it until it is soft and brown. Turn crockpot on high setting. Add a little oil, meat and onion. Cook in crockpot for about 30 minutes. Add beans, barley, and potatoes. Mix red wine, cranberry sauce, and onion soup mix together. Pour over the meat mixture. Add water to cover. Cook on high for two hours. Turn down to low and cook for 6 -7 hours. Turn to warm and serve when ready (it may be left on warm setting for the entire evening).

5 pounds potatoes, grated and drained
1 onion, grated
7 eggs, beaten
¾ cup canola oil
Heaping tablespoon of salt
1 teaspoon of pepper
½ cup seltzer

Directions: Preheat oven to 375 degrees. Place a small amount of oil in a 9 x 13-inch pan and warm in the oven for 10 minutes. Mix together the rest of the ingredients and pour into heated pan. Bake for about 1-1/2 hours until top is brown and crispy.