1 Large Pan Boiled Potatoes, still warm
  1 Jar Pimientos, undrained
  3 Hard-Boiled Eggs, peeled and diced
  2 TBSP Mustard
  2 TBSP Sweet Pickle Relish
  1 TBSP Onion Powder
1/2 Jar Kraft Mayonnaise

Peel and dice boiled potatoes while still warm, into a large bowl.
Add the rest of the ingredients and mix together well. This is good
served immediately while still a little warm - but even better after
being refrigerated for 24 hours.

    4 TBSP Paprika
2 1/2 TBSP Black Pepper
    3 TBSP Garlic Powder
1 1/2 TBSP Onion Powder
1 1/2 TBSP Season All Salt
    2 TBSP Salt
1 1/3 TBSP Oregano
1 1/3 TBSP Thyme

Mix all above listed ingredients together, and store in a
clean, dry, airtight container. This seasoning mix can be
used on any type of beef or pork. It is best if you sprinkle
it onto your cut of meat, and then rub it into the meat that
you are going to cook. Then bake at 350 degrees for several
hours (according to how many pounds of meat you are cooking)
so that the meat will be more tender and juicy. This will
also allow it time to absorb the flavorful seasonings.

  3  Cups   Cornmeal
  1  Cup    Flour
3/4  Cup    Sugar
  1  tsp    Salt
  8  tsp    Baking Powder
  2         Eggs, beaten
  2  Cups   Milk
1/2  Cup    Melted Butter or Margarine

Mix all of the dry ingredients together in a very large
sized bowl. In a seperate medium sized bowl, mix together
all of the wet ingredients. Gently pour the wet ingredients
over the dry ingredients. Mix together just until all of
the ingredients have come together. Do not over mix. Pour
all of the batter into a 9 x 13 inch metal baking pan that
has been greased. Do not use a glass pan, as it makes the
edges and bottom of this cornbread bread very hard. Bake at
425 degrees for 25 minutes or until light golden brown.