Stamppot

 1/4 small red cabbage (diced)

2-3 small russet potatoes (diced)

1 carrot  (peeled and diced)

1 hand full chopped kale

1 yellow onion (julienned)

 1 red bell pepper (julienned)

1 Italian sausage sliced into rounds

salt to taste 

butter to taste

garlic powder to taste (optional)

Boil the cabbage, potatoes, carrot, and kale together until the potatoes are soft.  Drain, add butter & salt, and mash.  While the first part is boiling thoroughly saute the sausage, onion, bell pepper, and garlic powder. Serve the sauteed sausage, onion and peppers on top of the mash.

Egg Salad/Deviled Eggs

 ~ 7 eggs (hard boiled)

mayo

black pepper

salt

dill weed

celery seed

smoked paprika

horseradish (optional)

Hard boil the eggs and remove the shells. If making deviled eggs, cut eggs in half, put the yokes in a mixing bowl, and set the egg white halves aside. If making egg salad, put both the whites and yokes in the mixing bowl. Add the other ingredients (if making deviled eggs, don't add the paprika) to taste, and with a big fork, mix well, chopping the eggs in the possess to the desired consistency. If egg salad, it is complete. If deviled eggs, spoon mix into the egg white halves and dust with the paprika.

Note for deviled eggs: the yoke mix may not fill all of the egg white halves; discard/eat a about two of the egg white halves that were damaged when removing the shells.

Corn Pudding/Corn Casserole

1 stick of butter (1/2 C)

1 16 oz can whole corn (drained)

1 16 oz can creamed corn

1 box corn muffin mix

2 eggs beaten

1 C sour cream

Melt the butter.  Add corn, muffin mix and eggs then mix.  Add sour cream and mix.  Bake in a 9x9 pan at 350 F for 45 minutes.