Mom's Potato Salad

I know the title says mom's potato salad, but it's not the "exact" recipe...my mom never has an exact recipe, but I think this comes pretty close. It is the hightlight of any get together with my family!
6 medium potatoes
1/2 Tbs. Garlic Powder
1 1/4 cups mayo or salad dressing
1/4 can evaporated milk
1 Tbs. mustard
1/2 tsp. salt
1/4 tsp. black pepper
Garlic powder to taste
1/4 tsp. dill weed
1 Tbs. relish
2 scallions
8 hard boiled eggs, diced; save 3 eggs for the top
Boil together potatoes, whole, with Garlic powder for about 20-25 minutes. Drain well; cool slightly. Peel and cube the potatoes. Meanwhile for dressing, in a large bowl combine the mayo, milk, mustard, and seasonings. Stir in relish and scallions. Add the potatoes and eggs. Toss lightly to coat. Press into bowl and top with sliced eggs. If you desire, sprinkle with paprika. Cover and refrigerate overnight...I usually end up adjusting the seasonings...more salt, we really love salt!

Crockpot Lasagna

This was a very yummy crockpot recipe. You do have to brown the beef and do a little work before adding it to the crockpot, but once it is in, you can sit back and relax when dinner time is approaching...one of my favorite things! The salad is delicous and you can add whatever ingredients you want! And toast...you can't get any easier!

Crockpot Lasagna
1 pound ground beef
1 small onion
1 (48 ounce) spaghetti sauce
1-2 teaspoons Italian seasoning (optional)
1 (24 ounce) cottage cheese
1 egg
12-14 lasagna noodles, uncooked
3 cups mozzarella cheese
In medium skillet, brown ground beef and onion. Drain well. While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.Add drained ground beef to sauce. Add Italian Seasoning, if desired. Pour half of meat mixture on bottom of crock-pot. Layer uncooked lasagna noodles on top of meat sauce. Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Next, spread 1/2 of cottage cheese mixture over uncooked noodles. Top with half of mozzarella cheese. Repeat all 4 of these layers, ending with mozzarella cheese on top. Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

Salad
4 cups mixed salad greens, washed and dried
1 apple or pear, peeled, cored, and sliced
1/3 cup raisins or craisins
½ cup slivered or whole almonds
12 grapes or cherry tomatoes, halved
2 scallions, white and green parts, sliced on the bias
2 carrots, grated
1 avocado, diced

(I did Romaine Lettuce, Pear, Craisins, sliced almonds, 2 green onions, grated carrots, I would have added avocado, but it wasn't a good one) I had a balsamic dressing in the fridge that I used, but this one seems good)

Balsamic Vinaigrette
1/3 cup balsamic vinegar
1 shallot, finely diced
salt and pepper
2/3 cup olive oil
In a large bowl, combine all salad ingredients. To mix the vinaigrette, in a small bowl, combine the vinegar, shallot, and 1 tsp. Salt. Whisk until the salt is dissolved. Slowly add the olive oil and whisk until incorporated. Season with salt and pepper, if necessary. Toss the salad with just enough vinaigrette to wet lightly. Season with salt and pepper and serve.

Toast with Butter