Baked Potato Salad

(Source:  Taste Of Home Magazine, 1995)

I made this for our family reunion.  I was away while it was being served and when I returned my husband greeted me wide eyed and said "have you tasted this!"  It was being scarfed down, they loved it.  Its quite a bit of work, but worth it.

 

 

 

 Ingredients:

• 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
• 1/4 cup olive oil
• 2 envelopes Italian salad dressing mix
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 bunch green onions, chopped
• 2 large tomatoes, chopped
• 4 hard-cooked eggs, chopped
• 5 bacon strips, cooked and crumbled
• 1-1/2 cups mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions:

• In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. 

• In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

Crockpot Ground Beef and Barley Soup (Source: Lindsey'sLuscious, 2011)

My co-worker, Professor Gina Lindsey is a marvelous cook and has a great blog: http://www.lindseysluscious.blogspot.com.  I have made many of her recipes, but this one is one of my favorites.

Crockpot Ground Beef and Barley Soup (Adapted from Better Homes and Gardens)

1 pound lean ground beef
2 cups thinly sliced carrots (4 medium)
1 cup chopped onion (1 large) or 1/2 large onion and one leek, thinly sliced  
1 cup sliced celery (2 stalks) 
1/2 cup chopped red pepper (or use roasted ones from a jar)
2-4 cloves garlic, minced (I love garlic, so I used 4!)  
48 ounces beef broth  
1 28-ounce can diced or crushed tomatoes, undrained 
1 8-ounce can tomato sauce  
1 cup medium barley (uncooked)  
2 bay leaves  
2 tablespoons Worcestershire sauce 
2 teaspoons dried oregano, crushed, or 2 tablespoons snipped fresh oregano  
1 teaspoon dried thyme  
1/4-1/2 teaspoon cayenne (to taste)  
1 teaspoon black pepper 
1/2 teaspoon salt (to taste)

In a large skillet cook beef, carrot, onion, celery, sweet pepper, and garlic over medium heat until meat is brown and vegetables are tender. Drain well; add to crock pot.

Stir in beef broth. Add undrained tomatoes, tomato sauce, barley, bay leaves, Worcestershire sauce, dried or snipped oregano, thyme, cayenne, black pepper, and salt.

Cook on high for 4-5 hours until barley is tender. Discard bay leaves before serving.  Finely-shredded Italian cheese blend makes the perfect garnish.

Makes five quarts