From Marilyn

Makes about 3 quarts for a 12 pound turkey.

From Kathy: These are very easy to make, and can be stuffed somewhat ahead, refrigerated, and cooked as people arrive.

This recipe is from Elena. It’s a staple in their household. Even Noel knows how to make it!

I confess to liking my potato salad better than most others I’ve tried. I use a cooked sweet-and-sour dressing I adapted from Pennsylvania Dutch Cooking (Dutchcraft Co., Gettysburg, PA, no year listed).

This year, we accidentally grew an unbelievable number of butternut squash. It seems that every seed packet we planted (zucchini, summer squash, pumpkins, etc.) were actually butternut squash seeds. We like squash, but 40 are just way too many! Bring on the creative recipes. A few of the squash weren’t as sweet as I like...

Another of my sister-in-law Ann’s contributions, from the New York Times magazine section. Vary the vegetables for a different taste.

This was served by a friend at a church covered dish supper. I enjoyed it on several occasions before I finally got around to ask for the recipe. I like the combination of salty/smoky, sweet, and tangy.

From Millie: the avocado gives a California flavor.

Millie sent this along – a nice change from “plain old potatoes.”