GERMAN POTATO SALAD AND BRATS by CK  
DRESSING:
1 egg, beaten
2 tbsp. sugar
2 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. celery seed
1/8 tsp. pepper
In small saucepan combine all dressing ingredients. Cook over medium heat, stirring constantly, until thickened. Set aside.
BASE:
3/4 pound bacon
1/4 c. sliced green onions 
1 1/2 c. water 
1 tsp. instant beef bouillon 
1/2 c. milk 
1 1/2 c. Hungry Jack mashed potato flakes 
6 brats
In large skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Add onions to bacon drippings and cook until tender. Stir in water and beef bouillon; bring to rolling boil. Remove from heat. Add milk and potato flakes, stirring until combined. Add bacon and dressing; stir until well mixed. Keep hot. Grill bratwurst until thoroughly cooked. Split each bratwurst lengthwise not cutting through completely. Spread open. Top each with about 1/2 cup hot potato mixture. Serve immediately. 6 servings.




Strawberry Pretzel Salad by BDM
Melt ¾ c butter
Mix in 3 T sugar
2 ⅔ c crushed pretzels
Press into 9 by 13 inch pan. Bake at 350˚ for 10 minutes
Cream together one 8 oz package cream cheese
                   1 c sugar
                   Fold in one 16 oz tub whipped topping
Spread over cooled crust. Let cool in refrigerator. Arrange 2 c sliced strawberries over cream cheese layer
In medium saucepan combine 1 c sugar
                           ¼ c flour
                           Two 3 oz packages strawberry gelatin
Stir in 1 c water, cook and stir until thickened and bubbly Cook and stir one minute more. Remove from heat. Cover and let cool (30 minutes)Spoon the cooled gelatin mixture over strawberries. Cover and
chill to set up.

LEMON POPPY SEED BREAD by CK
1 pkg. yellow cake milk
1 pkg. (3 3/4 oz.) instant lemon pudding mix
1 c. water
1/2 c. oil
4 eggs
2 tsp. lemon juice
1/4 c. poppy seed
Combine cake mix, pudding mix, water, oil, eggs and lemon juice. Stir until combined, then beat 4 minutes. Fold in poppy seeds. Put in 2 well greased loaf pans. Bake in oven 350 degrees for 35 to 40 minutes.
Do not eliminate pudding even if cake mix has it.




Window Cleaning by BDM
Use two buckets. Fill each with 1 gallon hot water
To one bucket add:                                                                                1 c ammonia  1 c vinegar   2 tablespoons rubbing alcohol



Wipe window with the ammonia solution
When the dirt is removed, rinse with the plain water
Use a squeegee to remove the water
Use a clean cloth to wipe only the wet corners




Laundry Stain Remover by BDM
In a spray bottle combine:
¼ c ammonia
2 T dish detergent
2 ½ c water




Mildew Remover by BDM
In a spray bottle combine:
½ bleach
½ c vinegar
2 c cold water

Easter Ham with Rhubarb Sauce by CK

4 lb ham, boneless and fully cooked
3 cups fresh rhubarb, OR 16 oz frozen 
1 1/4 cups sugar
1/3 cup orange juice
2 tsp orange peel, grated
3/4 tsp dry mustard
1 cinnamon stick
Do not preheat oven.  Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water.  Insert an ovenproof meat thermometer into the thickest part of the ham.  Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.  Roast in a 325 degree oven until thermometer registers 135 - about 20 minutes per pound
Combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan.  Bring to a boil.  Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.  Remove cinnamon stick.  
About 15 minutes before the end of cooking time, remove aluminum foil from ham and spoon a small amount of sauce over the ham.  Remove ham from oven when meat thermometer reads 135.  Allow ham to stand, covered, about 10 minutes or until the thermometer says 140.
Serve remaining sauce with ham.  Makes 2 1/4 cups sauce.




Impossibly Easy Breakfast Bake by GT
1 1/2 pounds bulk pork sausage
1 medium bell pepper, chopped (one cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen has brown potatoes
2 cups shredded Cheddar cheese
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs
Heat oven to 400 degrees.  Grease 9x13 baking dish.  Cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain.  Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.  Stir Bisquick mix, milk, pepper and eggs until blended.  Pour into baking dish.  Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.  sprinkle with remaining cheese.  Bake 1 to 2 minutes longer or just until cheese is melted.  Cook 5 minutes. Serves 12.