Moms Potato Salad

Contributed by: David LaFerney
Source: My Mom

First of all, I must say I don’t really have a recipe for this, I just know how to make it, and it always comes out delicious, and pretty much as I remember Mom’s. I talked to Donna about it, and she said the same thing. Also, this is the institutional size recipe, so if you don’t want to make 12 pounds of potato salad at one time then just do the math your self. However, it will probably all be eaten if you are making it for a picnic or party. It’s not as much work as it sounds like by the way.

  • 10 pounds of potatoes – peeled cubed and boiled until just done
  • 1 Dozen Eggs – hard boiled and cut into 1/2 inch cubes
  • 1 quart of miracle whip salad dressing (or equivalent)
  • 8 oz jar of sweet pickle salad cubes or diced up sweet pickles
  • 2-3 medium onions chopped very fine
  • 3-4 ribs of Celery chopped fine
  • 1/4 -1/2 cup of plain yellow mustard
  • Salt and Pepper to taste
  • Paprika to sprinkle on top just to look prettyCombine all of the ingredients EXCEPT the potatoes in a mixing bowl. Taste, and adjust the salt pepper and mustard to your taste. If you salted the potato water, keep this in mind lest you get it too salty and end up with 5 gallons of inedible goop. Otherwise use your own judgment, and just sneak up on it. This will make it your own creation.Divide the potatoes into two equal containers and add half of the dressing mix to each, then stir them together as little as possible so that you don’t end up with mashed potato salad. This is also why you don’t want to over cook the spuds to begin with. Sprinkle the top with paprika.

    This is best-served 24 hours later.

  • Teri’s Eggless Eggnog

    Contributed by: Teri LaFerney

  • 1 package instant French Vanilla Pudding Mix
  • 1-1/2 quarts Milk
  • 2-1/2 tsp. Rum flavored extract
  • 1/2 tsp. nutmeg
  • In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes. To the pudding, stir in the rum flavoring and nutmeg. Slowly Wisk in the remaining 4 cups of milk until the mixture is thick but a drinkable consistency. Chill until ready to serve.

    Continue reading Teri’s Eggless Eggnog

    Aunt Donna’s Basket Party Salsa

    Contributed by: Donna Wheatley (LaFerney)

    I got this recipe from a customer who became a dear friend over the years. She always served it at her parties, and it was always gobbled right up. It’s easy to make and is a great dip for veggies when you’re on a diet! (Another popular LaFerney family activity)

    4 ripe avocados, peeled and chopped, and placed in a bowl and covered with

    Lemon juice: 1/4 to 1/2 cup

  • 1 large onion chopped, or about a cup of chopped green onions
  • 1 can Rotel tomatoes
  • 1 can stewed tomatoes
  • Continue reading Aunt Donna’s Basket Party Salsa

    Aunt Donna’s Thanksgiving Caramel Apple Cake

    Contributed by: Donna Jean Wheatley (LaFerney)
    Source: Southern Living Cake Cookbook

    I got this recipe from a very old Southern Living Cake Cookbook that was supposed to be traditional southern cakes. It was called Auntie Ann’s Apple Cake. I made it the first time for Thanksgiving and it became a tradition. It’s also a favorite at our church’s annual Cake Auction.

    Continue reading Aunt Donna’s Thanksgiving Caramel Apple Cake

    Sausage Gravy

    Contributed by: David LaFerney

    Source: Probably Prehistoric. My Mother, Grandma Crockett and Shirley’s Granny Wilmoth all made this, but I think my friend Hal Brown actually taught me how to do it.

  • 2 Tablespoons fat retained from cooking sausage
  • 1/8-cup flour – all-purpose flour if you have it, but any kind including self-rising will work fine.
  • 1 cup milk
  • Salt and Pepper to taste Continue reading Sausage Gravy
  • Mom’s Cranberry Salad

    Contributed by: Donna Wheatley
    Source: only every Thanksgiving meal I can ever remember at Mother’s house

    Combine the following into your serving dish and set aside:

  • 2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
  • 1 ground orange, including the peel (see above)
  • 1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
  • 1 cup chopped celery
  • 1 1/2-cup sugar
  • 1-cup pecans, finely chopped, but not to powder

    In separate bowl, mix

  • 1 package lemon Jell-O
  • 1 package cherry Jell-O
  • 2 cups boiling water
    the reserved pineapple juice/water mixture (1 cup)

    Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

  • Sweet and Sour Slaw Dressing

    Contributed by: Donna Wheatley
    Source: Mama, who said it is what Ridgefield’s Restaurant in Kingsport used

    Combine the following in a bowl and beat with a mixer until thick:

  • 1-teaspoon onion salt
  • 1-teaspoon garlic power
  • 1 1/2-cup sugar
  • 1 Tablespoon ground mustard (dry)
  • 1-Tablespoon salt
  • 1-cup white vinegar
  • 3 cups Wesson Oil (somewhere along the way, I switched to Canola. It tastes just the same and is healthier.)

    This makes a quart of dressing, but it keeps in the refrigerator indefinitely. You can then just pour a little over your cabbage and onion mixture as needed. Mom said it is good over Chinese cabbage too.

  • Mom’s Thanksgiving Dressing

    Contributed by: David LaFerney
    Source: Mom – Jean LaFerney

  • 4 Quarts of breadcrumbs – at least half should be cornbread the rest can be loaf bread, biscuits, rolls, whatever. Save your stale bread in the freezer just for this recipe. Mom would measure these in a gallon tea pitcher.
  • 2-3 Stalks of celery – chopped
  • 2 medium Onions – chopped
  • 2-3 Tbsp. Rubbed Sage
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • 2 Eggs
  • 6 1/2 Cups of liquid – broth or milk or a combination, but it needs to contain plenty of fat. So, if you use milk or canned broth that doesn’t contain PLENTY (around 1 1/2 cups) of fat, then add some in the form of melted butter, margarine, oil, or meat drippings. This is really a bread and butter casserole so don’t skimp on the fat, or it will be like bread with no butter.

    Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.

  • Grandma Jean’s Cole Slaw

    Contributed by: Esther Jean LaFerney (Crockett) AKA Mom

  • 1/2 to 1/3 Head of cabbage – Shredded fine
  • 1/3 Medium mild onion – Chopped fine
  • 1/3 of a green sweet Pepper – Chopped fine


  • 1/2 C. real Mayonnaise
  • 1 Tbsp. Lemon juice or 1 Tbsp. Vinegar
  • 1/4 C. Milk
  • 1 Tbsp. Sugar or Sugar substitute
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper

    Make the dressing by slowly adding one ingredient at a time in order listed while stirring. Mix thoroughly until smooth before adding next ingredient. Add dressing to chopped slaw vegetables.

    Variation: Substitute Miracle whip salad dressing (or equivalent brand) for real mayonnaise and lemon juice/vinegar. I.E., if you use salad dressing, don’t include either lemon juice or vinegar.

  • Carol’s Baked Potato Soup

    Contributed by: Carol Haworth (LaFerney)

  • 3 med. Baked potatoes (prepare soup while potatoes are cooling)
  • 3T. Butter (or margarine
  • 1c. Diced white onion
  • 2T. Flour
  • 4 c. chicken stock
  • 2 c. water
  • 1/4 c. cornstarch
  • 1 1/2 c. instant mashed potatoes
  • 1 t. salt
  • 1/4 t. pepper
  • 1/2 t. basil
  • 1/8t. Thyme
  • 1-2 cups half and half (start with 1 cup; add according to thickness)

    Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

    Reduce heat and simmer for 5 minutes.

    Add chopped baked potato and half and half to the saucepan, bring soup back to boil, then reduce heat and simmer the soup for another 15 min. or until it is thick. (Do not boil any longer or the milk will clabber and make the soup look unappetizing.

    Garnish with shredded cheese, crumbled cooked bacon (or bacon bits), chopped green onions)