Lil' Pie by Sarah Jane Hunt

This guarded, Great Depression era recipe has been in Sarah’s family for generations and was traditionally made with leftover dough scraps, but she usually uses a store-bought pie crust when she makes this simple, yet delicious cream pie for friends and family.

Pie crust

4 tablespoons sugar

3 tablespoons flour

heavy cream (amount depends on the size
of the pie crust)

dash of nutmeg

Preheat oven to 425 degrees. Place pie crust in pie pan and fold edge of crust tightly over edge of pan and continue all the way around. Mix, with fingers, the sugar and flour. Pour in heavy cream to cover flour and sugar mixture.

Sprinkle a dash of nutmeg across the top. Place in center of oven for 10-15 minutes until crust is golden and center is bubbling. Turn oven down to 350 degrees and bake for an additional 45 minutes. Let it cool slightly on a wire rack.

Czech Potato Salad by John Jelinek

This authentic Czech potato salad has four generations of history and family get-togethers behind it. Elements of sweet, smoke and the right amount of crunch will make this dish the perfect compliment to your next brisket or burger.

serves 12-15

12 medium potatoes – peeled and hard boiled
to retain firmness

12 large eggs – hard boiled

1 pound of bacon cut into ¼-inch pieces,
fry and set aside to cool

4 stalks celery

1 medium or large onion

6 or 7 sweet pickles

2 large dill pickles

2-3 tablespoons mayonnaise

2 tablespoons white vinegar

salt to taste

pepper to taste

It is recommended the eggs and potatoes chill overnight before slicing. Chop all ingredients into approximately ¼ inch square pieces. Put all ingredients in large mixing bowl and mix in the following: 2 tablespoons each dill and sweet pickle juice, 2-3 tablespoons mayonnaise, 2 tablespoons white vinegar, salt and pepper to taste. Mix thoroughly and let chill in refrigerator for at least two hours.