Fresh Strawberry Lime & Basil Jam by "Cheffie Cooks"

Super delicious with many uses. Will store in refrigerator 2 weeks.

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Creamy Mashed Potatoes by Beth Roan

Delicious, easy, creamy mashed potatoes.

Broccoli 2/3 cup pp by william ruiz

Aztec Corn 400pp by william ruiz

Honey Dijon Vegetables-400 by william ruiz

Yield 400-3/4c srvngs

Phoebe's Plum Sauce by Salad Foodie

This snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing…

Mashed Potatoes 400pp@1/2cup by william ruiz

Vegetable medley 400pp@3/4cup by william ruiz

PA pickles by kathleen Skrzypczak

This is a recipe my dad used to make in the summer. I completely forgot about it until recently when I went back to my hometown and was served it at dinner.

Mashed Potatoes by Candice Goodyear

I don't like instant mashed potatoes at all. I make mine from scratch like many cooks out there. I like them either with butter and sour cream or butter and milk in them both are delicious. But, if you don't have milk or sour cream on hand you can substitute 1/4 cup real mayo, still taste great.

Lancaster County Lima Beans by Denise Sherin

The Amish serve many of their vegetables in cream and most of the are very good. Lima beans in cream are outstanding!

Islanders Rice 400pp@3/4cup by william ruiz

Browned Butter by Denise Sherin

The Amish use browned butter on their vegetable and over mashed potatoes. You can make it and keep in the refridgerator til ready to use. It has a light spicy taste