tag:blogger.com,1999:blog-2711339609550745568.post-92212207457587313082008-04-03T08:38:00.000-07:002008-04-03T08:52:37.348-07:00<strong>Ingredients:</strong><br />2 pounds russet potatoes<br />1 cup mayonnaise<br />4 teaspoons sweet pickle relish<br />4 teaspoons sugar<br />2 teaspoons minced white onion<br />2 teaspoons prepared mustard<br />1 teaspoon vinegar<br />1 teaspoon minced celery<br />1 teaspoon diced pimentos<br />1/2 teaspoon shredded carrot<br />1/4 teaspoon dried parsley<br />1/4 teaspoon pepper<br />dash salt<br /><br /><strong>Directions:</strong><br />Lightly peel the potatoes and cut into bite sized pieces. Pl<br />ace in a pot of salted water and boil the potatoes for 5 to<br />10 minutes till fork tender, depending upon the size you cut<br />them. While the potatoes are cooking in a bowl make the dre<br />ssing by mixing the mayonnaise, pickle relish, sugar, white<br />onion, mustard, vinegar, celery, pimento, carrot, parsley, p<br />epper, and salt. When the potatoes are done and have cooled<br />add the sauce and refrigerate for 2 hours. The best is if yo<br />u allow this to sit overnight.<br />The Colonel’s Baked Beans used to be baked and made fresh da<br />ily. Now there made with a can of Navy Beans made by Hanover<br />and a bag of sauce and precooked frozen bacon. When it is n<br />eeded it is just microwave and there you go.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2711339609550745568-9221220745758731308?l=therecipefactory.blogspot.com'/></div>Spiral Medianoreply@blogger.com0