Easy Corn Chowder

2 cans cream style corn (family size, 15 oz.)
2 cans whole milk  (measured from the can’s the corn came in)
1 med. potatoes, diced
1 sm. onion, finely chopped
1 green onion (scallion), finely chopped (optional)
1 tbsp. real bacon bits, optional
Pepper & salt to taste

After chopping 1 small onion into fine pieces and dicing 1 small potato, take a medium saucepan. Add to it 2 cans cream style corn, taking remaining can and add 2 cans full of milk. Add potato and onion, salt and pepper. Cook on high heat to a boil while stirring. Then reduce heat to a slow simmer. Cook for approximately 30 minutes, stirring occasionally or until potato is tender. Add 1 tablespoon of bacon bits and 1 scallion finely chopped in the last 15 minutes of cooking time (if desired).

Country Potatoe Salad

Recipe by Tisha Adams

Potatoes, diced

Onions, diced

6 eggs, hard boiled and diced

Mayonnaise

Dash of mustard

Vinegar

Sugar

Salt and pepper, to taste

Directions:

In a large kettle of water boil together the potatoes and onions.

In a small  bowl add mayonnaise, mustard, sugar and vinegar; stir until smooth (taste should be sweet and tangy).

Drain potatoes.

Place in a large bowl the potatoes and onions, add eggs. Then pour mayonnaise mixture over potatoes.

Note: Great served hot.