1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons homemade or prepared mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions
1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes

You can find more delicious tapas recipes here.

1/2 – 3/4 C. sugar
1/4 tsp. salt
2 Tbsp. Lemon Juice
2 Tbsp. white wine champagne vinegar
2 Tbsp. Miracle Whip (Do not substitute)
1/2 10 oz tub sour cream
3-4 garlic cloves
1 head cabbage
1-2 leaves red cabbage
3 large carrots
3-4 green onions
3-4 celery stalks

Rub salad bowl and the inside of the lid with all of the garlic cloves(save garlic).
Cover bowl and let stand in refrigerator as long as possible, over night is best.
Shred all of the vegetables as small as possible and chop up left over garlic.
Combine all of the sauce ingredients together and stir until the vegetables are creamy with the sauce.
Place vegetables in the garlic marinated bowl and stir well.  Cover and let stand in the refrigerator until cool.
This gets better as the salad marinates together.

This salad will keep good in the fridge for 5 – 6 days and can be frozen for later use.

Thanks to rickoh for sharing this salad recipe.

Dressing:
1 Cup sugar
1 tsp pepper
1 tsp salt
1 Tbsp. water
3/4 cup corn oil
Salad ingredients:
1 16 oz can shoepeg corn
1 large can French Style green beans
1 large can Small English Peas
1 7 oz jar chopped pimento
1 Chopped medium size green bell pepper
1 medium sized onion chopped
1 cup chopped celery

To make the dressing, place all ingredients into a pan and bring to a boil stirring constantly. Let boil for 1 minute, remove from heat and let cool completely.
Dump all the vegetables into a colander and let drain.
When dressing has cooled, place all ingredients together and marinate over night in refrigerator until ready to serve.

Thanks to Mari for sharing this salad recipe.

3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste

Bake potatoes, wrapped in foil until fork tender

Cool at room temperature for an hour or so

Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later.

Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended.

Fold in chives and bacon.

Scoop mixture back into the potato shells and top with rest of cheese.

Bake in oven at 375 until bubbly and browned.

1 pound cabbage, shredded
1 small carrot, shredded
1 tablespoon minced onion
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon prepared horseradish
1/2 teaspoon celery salt
1 1/4 cups mayonnaise-style salad dressing

Combine ingredients in bowl in order given. Mix until well blended.

1 Cup chopped artichoke hearts (canned or frozen & thawed)
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash black pepper
On the side
Crackers
Chips
or Sliced toasted Pitas

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.  Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.

Serve hot with crackers, chips, or toasted pitas for dipping.

Thanks to wes_s81 for sharing this recipe.

2 lbs. Red Seedless Grapes
2 lbs. Green Seedless Grapes
8 oz Container Sour Cream
8 oz Cream Cheese
1 tsp Lemon Juice
1 1/2 cup Powder Sugar

Wash and completely dry Grapes. Mix with a mixer until completely mixed the rest of the ingredients. Combine everything in a large bowl and chill for 1 hour.

Thanks to Wendy Norris for this recipe.

2 C. whole corn
1 C. grated cheese
1/2 C. thin white sauce
Breadcrumbs
White Sauce Recipe
1 tablespoon butter
1 tablespoon flour
1 cup of milk
Prepare the white sauce by combining in a small saucepan the flour and the butter, cook together until all of the butter has melted, and the flour is combined, cook for about 1 minute before adding the milk. Stir continuously until the sauce thickens.

5 C. sliced, cooked carrots
1 minced onion
1/2 C. oil
2/3 C. sugar
1 tsp. celery seed
1 tsp. Worcestershire sauce
3/4 C. vinegar
1 can tomato soup
1 diced green pepper
1 tsp. salt
1 tsp. mustard
1 tsp. basil leaves
1/2 tsp. pepper

Cook carrots, last 5 minutes, add onions and green pepper. Drain. In separate pan bring rest ingredients to boiling point. Pour over carrots. Cool and refrigerate.

1/2 lb. pepperoni – sliced thin
1/4 lb. spiral noodles
1 green pepper – sliced thin
1/4 lb. shell noodles
1 onion – sliced thin
1/4 lb. wheel noodles
mushrooms ( optional )
8 oz. mozzarella cheese (shredded)
1/2 lb. hamburger (browned)
8 oz. Parmesan cheese (shredded)
1/2 lb. Italian sausage (browned)
2 jars spaghetti sauce (32 oz.) your choice

Cook noodles according to box directions. Heat sauce & combine with cooked hamburger and cooked sausage. In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.