Annie wins. It was indeed my recipe. If you would be so kind as to post it for us, that would be great. I have misplaced it at the moment. :/ As for the recipes that were sent: From Nikki, prepared by Shirley Stick of butter (yum) 1-2 cups brown sugar Juice of 1 lemon 3 tbs soy sauce onion powder Green beans Bacon Either use can of whole green beans or blanch fresh green beans in vegetable broth till tender. Wrap green beans in little bundles using bacon. Make a sauce with remaining ingredients and pour over the bundles. Cover with foil and bake for 25 minutes and remove cover. Continue baking until bacon is cooked to your liking. From Jayeanne prepared by Nikki Cinnamon Rolls Biscuit CINNAMON Roll!! Sticky Bun Breakfast Ring: 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth) 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Instructions: Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes. Sent by Annie, prepared by me Sweep potato casserole CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 stick butter -- melted (Do not omit or reduce this amount) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can or fresh) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish (8 x8). Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes (covered with foil) before serving. Serves 6 NOTE: When I make this, I usually do it x 3 or 4 and then use a much larger dish. Sent by Shirley, prepared by Jayeanne Cranberry Jello Salad: This is a recipe that you can make whatever size you want or need: 1 can of cranberry sauce 1 can mandarin oranges Nuts 1 pkg. raspberry jello Mix Jello and let "froth" for about 20 minutes; then, drain oranges and add to jello. Add 2-4 tsps. of the cranberry sauce; Mix well, adding nuts, if wanted. Refrigerate until firm. This is the only way my kids will eat cranberry sauce! Several years, it didn't gel real firm, so don't be surprised if it doesn't; tastes good anyway! I serve it at the beginning of the meal, in small dishes. if you serve it for a dessert, you can add Dream Whip. Enjoy! Thanks again to everyone. Margo Annie, your prize will be in the mail soon. Congratulations.

I always think of German Potato Salad as being served warm dressed using vinegar or vinegar/oil instead of mayo or mayo/mustard. The potatoes are sliced instead of cubed, and hard-cooked eggs would be optional. There are a lot of German Heritage recipes show-up at potlucks and Church Suppers around here, and German Potato Salad is a favorite. As usual, the recipes are as individual as the folks who make them :-). This is close to the recipe my German-Canadian mother used. I doubt she ever had, or used, fresh parsley. When my mother made "yellow potato salad", she made Mustard Sauce (a cooked dressing). -Grainlady Kartoffelsalat (Potato Salad) 5# potatoes 1/4 c. finely diced bacon 1/4 c. chopped onions 1 T. flour 2 t. salt 1-1/4 T. sugar 1/4 t. pepper 2/3 c. cider vinegar 1/3 c. water 1/2 t. celery seed 3 T. chopped parsley Cook the potatoes in their jackets until tender. Cool, peel and slice thinly. Fry out the bacon until crisp. Add the chopped onion and cook 1 minute. Blend in the flour, which has been sifted with sugar, salt and pepper. Stir in the vinegar and water. Cook 10-minutes, stirring well. Pour this over the sliced potatoes and add the celery seed and chopped parsley. Toss and serve warm.

This is hgl gaylemarie's recipe: GERMAN POTATO SALAD (hgl Gayle Marie@KT) 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste 1.Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 3.Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 4.Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

2 pounds small russet potatoes ¼ cup dry white wine 1 tablespoon white-wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon white pepper ¼ cup olive oil 2 tablespoons finely chopped green onions 2 tablespoons finely chopped fresh parsley Ingredient Substitution Guide Nutritional Information Preparation Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine. Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.