Maine Potato Salad From Anne Lovell Dressing: 4 T. olive oil 3 T. vinegar 2 tsp. salt 1/2 t. black pepper Pinch of red pepper 1 tsp. dry mustard 2 T. chopped parsley 2 T. minced onion (I like to use green onion) Cook potatoes, drain and cool enough to handle. Dice potatoes and pour dressing over them while warm Refrigerate. Add a small amount( 1/4 c.) of mayonnaise to taste if you would like. Make a bed of lettuce serving platter and mound salad on top. Enjoy.
Scones and cinnamon roll dough 3 cups hot water ½ cup shortening 1 Tbs salt 2 Tbs yeast 2 tsp baking powder 1/2 c. sugar Flour until it comes neatly away from sides of bowl. Knead 8-10 minutes Roll out and fry (Half recipe for just the family)
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