Ethel’s July 4th Picnic Fixin’s

T’ my way of thinkin’, you jest can’t have a picnic wit’out tater salad, slaw an’ fried chicken. Miz Ginny likes t’ have aspic an’ deviled eggs. I like ’em jest fine, but baked beans an’ macaroni an’ cheese—now yer talkin’ some good fried chicken.! I think I done gave you da recipe fo’ deviled eggs .If I ain’t, I’ll do it next time. Might even give ya m’ recipe fo’ macaroni an’ cheese, some kinda good.

Doan fo’get watermelon. Nothin’ says fou’th of July picnic like a nice cold watermelon.

Potato Salad

2 lbs bakin’ potatoes peeled an’ cubed

2 big spoons full mayonnaise

5 ribs o’ celery chopped

½ cup o’ sweet pickles

1 small onion chopped

1 bunch o’ spring onions chopped

4 hard-boiled eggs chopped

2 soup spoons o’ yellow mustard

Salt & Pepper t’ taste

Put potatoes int’ cold water bring t’ a boil,  den add salt cook ’til you can just pierce wit’ a fork.  When done drain an’ let cool. While de taters is coolin’ mix mayonnaise, mustard, pickles, onions an’ eggs.  Pour over just cooled potatoes, add mo’ mayonnaise if needed.  It should be runny ’cause de potatoes will absorb any excess sauce.

Coleslaw

1 head o’ white cabbage
2 carrots
1 green pepper
2 big spoons full o’ mayonnaise
A small pour o’ apple cider vinegar
4 fingered pinch o’ sugar
A good pinch o’ salt

Chop cabbage fine. Fo’ extra color, you can add some finely chopped red cabbage too. Use a box grater an’ grate carrots an’ green pepper. Make de dressin’ wit’ de remainder o’ de ingredients.  Mix vegetables t’gether.  Pour dressin’ over just afore servin’ so de slaw doan get runny.  It woan change de taste, but it looks nicer on de plate when it ain’t runny.