For the past few weeks, I have been going through my food magazines, old recipe files and cookbooks. After discovering many recipes that I haven’t used lately or had forgotten about, I decided to double up this week on my recipe contributions.

I hope you will give them a try. Thanks for reading.


6 large white potatoes

2 packages Good Seasons dry Italian salad dressing mix

1 stick butter

½ cup water

Wash potatoes, but do not peel. Cut into rings about ¼ to ½ inches thick. Place potatoes in a long baking dish. Dot with butter, and sprinkle dressing mix on top. Pour the water over the potatoes. Bake at 350 degrees for one hour.


1 pound ground beef

1 pound ground sausage

1 pound Velveeta cheese

1 teaspoon Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon oregano

Party Rye bread

Cook beef and sausage in skillet until done, and drain off fat. Cube the cheese, and add Worcestershire, garlic salt and oregano. Spread mixture on bread slices and bake on cookie sheets at 350 degrees for about 15 minutes or until heated through. You may garnish with sliced olives or mushrooms. They freeze well.


1 (5-pound) eye of the round roast

¼ cup salad oil

2 tablespoons lemon-pepper seasoning

½ cup wine vinegar

½ cup soy sauce

½ cup lemon juice

½ cup Worcestershire sauce

Marinate roast in a mixture of the remaining ingredients for two to three days, turning roast at least once a day. Cook uncovered at 250 degrees for three hours. Refrigerate roast overnight before serving. Slice thin, and serve with heated marinade.


1 cup sugar

1 cup vinegar

½ teaspoon salt

2 (2-ounce) cans Coleman’s dry mustard

3 eggs

Blend all ingredients together, and cook on low, stirring until thick. Cool and store in refrigerator. This is a great addition to any sandwich. It can also be served as a dip with pretzels.


6-8 cucumbers

2 tablespoons salt

1 red onion, thinly sliced

3 cups vinegar

3 cups water

3 cups sugar

2 tablespoons salt

2 teaspoons pepper

2 teaspoons dried dill weed

Peel and slice cucumbers about ½-inch thick. Place them in a bowl, and cover with water and ice. Add 2 tablespoons of salt, and let stand for 15 minutes. Drain and place in a container with sliced onions. Whisk the vinegar, 3 cups water, sugar, 2 tablespoons salt, pepper and dill weed. Pour over cucumbers and onion. Cover and chill overnight.


1½ cups sugar

2 teaspoons dry mustard

2 teaspoons salt

2/3 cup vinegar

2 cups oil

3 tablespoons poppy seed

With a mixer, beat together sugar, mustard, salt and vinegar. Slowly blend in oil until thick. Add poppy seeds, and beat for two minutes. Store in refrigerator. Serve over your favorite fresh fruit.

• Contact Lee Ann Flemming at

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