Macaroni and eggs

1 c. uncooked macaroni
2 T. shortening
2 eggs

Cook macaroni in boiling water till done. Melt shortening in skillet. Stir in macaroni. Scramble eggs over macaroni and cook till done.

Source: Mothers of the Kindergarten Association, Shipshewana, Ind., "Our Favorites" (1960); recipe by Mrs. D.M. Brubaker.

Sweet potato mash

6 large sweet potatoes
1/2 stick butter or margarine
1/2 bag large marshmallows

Boil potatoes in large pot over medium-high heat for 40 minutes or until fork-tender. Cool potatoes over running cold water. Peel potatoes; put in casserole dish. Mash potatoes. Add butter and marshmallows. Mash again and cover. Bake at 350 degrees for 1/2 hour.

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Debbie Kieres.

Dandelions with fried onions (Hind-Beh Mi'Lia)

1 lb. dandelions
2 medium diced onions
2 tbsp. salad oil
1/2 tsp. salt (to taste)
1 qt. boiling water

Boil water in large saucepan and add salt and clean dandelions. Lower heat to medium and cook until tender. Remove. Cool by pouring dandelions in strainer and pouring cold water over them. Remove from strainer and squeeze tightly to remove water. Sprinkle with salt. Fry onions in oil in small skillet until golden brown. Add dandelion mixture and cook together for about 10 minutes.

Source: Myrrh-Bearers of St. George Orthodox Church of New Kensington, Pa., "Sittoo's Loving Touch" (1978); recipe by Christine Mitchell.