Masterson Mashed Potato Salad

When Mom and Dad were first married, Dad decided he wanted to know what mashed potato tasted like so he told Mom (who was anxious to please Dad since she was a new bride) that his mother mashed the potatoes in the potato salad. Back in those days, it cost too much to make long distance phone calls (they lived in California and their families lived in Illinois), so Mom and Dad had to figure out the recipe on their own. This is what they came up with. When they went home a couple of years later, Mom asked Grandma Masterson how she made it. She said she had never heard of it! Dad was just curious and lied to her. He liked it so much that he never told her any different. We have made it this way ever since with just a few minor adjustments. 

This is one of those recipes that doesn't really have measurements.

From Sandi: 

I cook 5lbs of potatoes and mash them (with butter, but no milk). Mix miracle whip, mustard, and vinegar (or pickle juice), (to taste) then mix with potatoes. Add onion and dill relish. After everything is mixed in, add chopped boiled eggs and fold gently. After putting it all in your container, garnish the top with sliced boiled eggs. 

How many eggs? 

Almost 12. Depends on how many slices you want on top. I usually put 4 or 5 in the salad. 

Sherri's Notes 

I use the hand masher so that some of it is lumpy. 

Use about ¾ stick of butter. 

Use the same ingredients for deviled eggs (i.e. mayonnaise vs. miracle whip and Dijon mustard vs. yellow mustard) and the same ratio to taste. 

Deviled eggs (increase amounts according to taste for amount of potatoes): 

 • 1/3 cup mayonnaise

 • 1¼ tsp Dijon mustard

 • 3/4 tsp white vinegar

 • 1/4 tsp salt 

 I used 8 large eggs rather than 12. Cut up 5 in the salad plus the ends of the remaining 3. Then sliced the remaining 3 to put on top. Could have used 9 large eggs and put 4 on top for the 5 lbs. of potatoes.

BEEF STROGANOFF

 

 

4QT                            6-8QT                         INGREDIENTS

1 lb                              2 lbs                            Beef stew meat – 1in. pieces

1 tbsp                         2 tbsp                            flour

1 tbsp                         2 tbsp                           Shortening

1 4-oz can                 2 4-oz cans                    Mushrooms, drained (reserve liquid)

1                                  2                                  Onions, medium, sliced

1 tsp                            2tsp                              Salt

¼ tsp                          ½ tsp                             Pepper

Dash                          ¼ tsp                             Ground Marjoram

2 tsp                            4 tsp                            Dry Mustard

3 tbsp                         6 tbsp                           Catsup

½ cup                         1 cup                           Dairy Sour Cream

 

1.  Roll beef in flour, brown in hot shortening in pressure cooker.

 

2.  Add enough water to reserved mushroom liquid to measure ¾ cup.  (Use 1 ½ cups for 6-8qt recipe).  Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.

 

3.  Cover, set pressure cooker for 30 minutes.

 

4.  Cool cooker normally for 5 minutes, then release pressure slowly by opening the valve.

 

5. Stir in sour cream; heat through.  Serve with egg noodles.

Milky Way Cake

I got this cake from Mom a long time ago.  Everybody loves it, and asks me to bring it again and again.  It's very fattening though. So yummy.

INGREDIENTS:

8 Milky Way bars or 13 miniature bars                             ½ cup butter (not margarine)

Combine in double-boiler and melt.  Set aside.to cool

½ tsp baking soda                            ½ c butter

2 c sugar                                            1 ¼ c buttermilk

2 ½ c flour                                         4 eggs

1 tsp vanilla                                       1 c chopped nuts (optional)

Powdered sugar

DIRECTIONS:

Preheat oven at 350 and grease 12 cup bundt pan. In large bowl, cream butter and sugar together.  Add eggs, mixing well, then remaining ingredients.  Mix well. Stir in Milky Way mixture. Stir in nuts (optional).

Pour into greased bundt pan and bake at 350 for 1hr 20 minutes.  Check for doneness at 1hr.  Cake is done when toothpick comes out clean.  Cool 5 minutes then turn out onto plate.  When completely cool, dust with powdered sugar.

Peanut Butter Balls

I used to make these all the time, but I can't make them very often now.  It hurts my hands to do the rolling.  Now Nikolas helps.  He has lots of people at his school that keep asking him for them.

INGREDIENTS:

1 (20oz) jar peanut butter  (I prefer Jif)                       1 stick margarine (softened)

1 box powdered sugar                                                 1 cup Rice Krispies

1 (12 oz) milk chocolate chips                                    1 (8 oz) Hershey bar

½ square parafin wax

INSTRUCTIONS:

Cream sugar, margarine, peanut butter.  Add Rice Krispies and form in balls.  Put in freezer for at least 4 hrs.  When you are ready to dip the balls in chocolate, melt wax in double boiler.  Add chocolate chips and hershey bar, stirring frequently.  When completely melted, keep warm (medium heat).  Dip balls into chocolate using toothpick and place on wax paper.

Individual Cheese Cakes

I make these for Aaron for his birthday every year.  I taught Nik how to make them so he can bake them for his father any time he wants to butter him up.

INGREDIENTS:

12 Vanilla Wafers

1 tsp vanilla

2 (8oz) pkg cream cheese softened

½ c sugar

2 eggs

INSTRUCTIONS:

Line muffin tin with foil liners.  Place 1 cookie in each tin.  Mix cream cheese, vanilla and sugar on Medium speed until well blended.  Add eggs and mix well.  Pour mixture over wafers, filling ¾ full.  Bake 25 min at 325.

Remove from pan when cool.  Top with fruit, preserves, nuts or chocolate.

Makes 12 cheesecakes

Variation:

Crush Oreo cookies, add melted margarine.  Place 1 tbsp in each foil liner and press (instead of using vanilla wafer).  After mixing eggs into cheesecake mixture, fold in chocolate chips.  After cakes are cooled, melt some chocolate chips (about ½ cup) and drizzle chocolate over the cheesecakes.