With summer in full swing, here are just a few great old family recipes to add to your traditional hamburgers and hot dogs on the grill. We hope you enjoy them as much as we do!

Dad's Potato Salad

• 5 Pounds Russet Potatoes
• 1/2 Cup Sweet Pickle Relish
• 1 Cup finely chopped onion
• 1/4 Cup Prepared Mustard (Yellow or Deli)
• 1 Cup finely chopped celery (2 large stalks)
• 1/2 Tablespoon salt
• 1 Cup Mayonnaise-type Salad Dressing
• 1 Tablespoon Dill Seed
• Paprika

Wash, peel and cut potatoes into bite size chucks approximately 3/4 x 3/4 x 1 inch. I do this by slicing the potato in two along the long dimension. Then turn the flat side down and cut into thirds along the long dimension keeping the pieces together. Now cut across the long dimension of the potato at 3/4 inch intervals.

Place potato chunks in a 6 quart stew pot. Cover with 2 inches of cold water. Bring to a boil on high heat. Once potatoes start to boil cut the heat back to medium.

While potatoes are cooking, peel a large yellow (Spanish) onion and cut it into 1/8 to 1/4 inch slices starting at the root end. Lay each slice flat and cut rings into 1/8 to 1/4 inch sections until you have 1 cup of diced onion. Dump onions into large mixing bowl. (The bigger the bowl the easier it is to mix the potato salad.) Clean 2 large stalks of celery. Slit stalks lengthwise into 1/8 to 1/4 widths. Then cut across the widths at 1/8 to 1/4 inch intervals to dice the celery. Dump celery into mixing bowl. Measure 1/2 cup sweet pickle relish and dump into mixing bowl. Stir onion, celery, and sweet relish until well mixed. Lift one chunk of potato from boiling water and test for being done by pressing it with a fork on a wooden spoon or plate. The potato should mash easily when properly cooked. Drain potatoes into a colander and then dump them into the mixing bowl. Add to the mixing bowl the Mayonnaise type Salad Dressing, Prepared Mustard, Dill Seed, and Salt. Mix potato salad while the potatoes are still hot. The onion, celery, and sweet pickle relish should be evenly spread in the salad. When properly mixed the potato salad has the consistency of lumpy mashed potatoes. Add additional Salad Dressing for a "wetter" potato salad. Transfer to serving bowl and sprinkle top with Paprika. Garnish with sliced hard boiled egg if desired.

Yield: Approx. 5 pounds or 20 4 oz. servings

Mom's Iced Tea

Boil 2 quarts of cold water in a teapot. Remove from heat once rolling boil is reached. Add 4 tea bags. Steep for exactly 15 minutes using kitchen timer. Then add 1/2 cup sugar and 2 tablespoons of lemon juice. Refrigerate and serve iced.

Place in a greased 6" x 10" baking dish 5 to 6 cups sliced and peeled apples (6 tart firm ones). Mix the following ingredients with a fork and sprinkle over the apple slices:

• 1 cup sifted all purpose flour
• 1 teaspoon baking powder
• 1 unbeaten egg
• 1/2 to 1 cup sugar, depending on your taste
• 3/4 teaspoon salt
• 1/3 cup margarine

Sprinkle with 1/2 teaspoon cinnamon and bake at 350° F for 30 to 40 minutes. Serve warm.