These recipes are guaranteed to be good

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Have you ever tried a recipe that turned out to be really bad? You read the ingredients, and you’re sure it will be great, but the result is definitely not good? This has happened to me more than once since I’ve been writing this column.
I’ve had lots of readers send me recipes over the years, and I’ll have to say that most have been pretty good. However, a few times something was so bad it made me suspicious an ingredient had been left out, or maybe the measurements weren’t right, or something. (You don’t think it was on purpose, do you?) One time, a lady sent me a cake recipe to try, and she told me, “Everybody says my cake is always the best.” Well, it was terrible, resembled a Frisbee and tasted like cardboard with icing on it. She called me to see if I was going to put it in the paper, and I told her I’d had too many desserts that year, and was going to focus on other recipes. Fortunately, she never asked me about it again. What a relief! And no, I won’t tell.
I’ve read hundreds of cookbooks, magazines and newspapers to find new recipe ideas, but believe me, just because a recipe appears in a publication doesn’t make it delicious. I’ve had some epic failures. For instance, I have a new vegan cookbook that I wanted to try a recipe from. Most of the recipes had too many ingredients (over 15, and I’m out of there,) and ingredients that didn’t exist in our local stores. I did see a recipe for a bean dish that looked great in the picture and used ingredients I had in the house.  It used canned beans, and had a sauce containing tomatoes, lots of garlic, some other things. Like I said, the picture looked great.
So, on Saturday afternoon, I made the recipe, just as it was written, but at the end it was really bad. I couldn’t figure out any way to fix it. I thought about adding brown sugar, or barbeque sauce, but nothing I tried worked. It was hopeless, and the whole mess went in the compost. 
I’m sure not going to give you that recipe, but here are some random good ones you might like.

Dilled Potato Salad
6 new potatoes, unpeeled
1 medium red onion, diced
8 radishes, sliced thinly
1 ½ c. cooked fresh or frozen and thawed green peas
2 hard-cooked eggs, sliced thin
2 c. mayonnaise
2 T. chopped fresh dill
Salt, white pepper to taste
Bring potatoes to boil in water to cover in saucepan.  Simmer till tender, about 15-20 minutes.  Drain and let cool slightly.  When they are cool enough to handle, cut them in big chunks.  Put potatoes in large bowl and add remaining ingredients.  Toss gently to mix and refrigerate at least one hour or more.  Serves six.  (“Prairie Home Cooking,” by Judith M. Fertig.)

Hot Chicken Salad
2 c. cooked chicken, diced
2 c. celery, diced
½ c. slivered almonds
1 c. mayonnaise
1 c. crushed potato chips
½ c. grated cheddar cheese
Mix the first four ingredients and put in sprayed shallow baking dish.  Cover with potato chip crumbs and cheese.  Bake at 350 degrees for 20-25 minutes, uncovered.  Serves four.

Momo’s Hominy Casserole
1 large can (1lb.13oz) hominy, drained
1 c. sour cream
1 (7oz) can chopped green chilies
1 t. salt
1 c. grated cheddar cheese
Combine hominy, sour cream, chilies and salt.  Put in greased square pan.  Bake, uncovered, at 350 degrees, for 25 minutes, then cover with grated cheese and bake 5-10 minutes more.  Serves four.

Onion Pie
1 ½ c. crushed crackers (saltine or Ritz)
1 c. melted butter, divided
3 ½ c. sliced onion
1 c. milk
3 eggs, slightly beaten
1 lb. sharp cheddar cheese, grated
Make a pie crust of crushed crackers and ½ c. melted butter.  Press this mixture around bottom and sides of a 10-inch pie plate.  Saute’ onion till tender but not browned in ½ c. butter.  Add the milk, eggs, salt and grated cheese.  Pour this mixture slowly over the crust.  Bake 50-60 minutes at 300 degrees, till golden brown.  Serves six to eight. (Dorothy Netherland, ’92 Co-op Extension cookbook. I’ve made this for years. Really good.)

One Minute Doughnuts
Tube of refrigerated biscuits
Oil for cooking
Chocolate frosting or sugar
Heat oil to 375 degrees.  Poke hole in center of each biscuit.  Deep fry to a golden brown on both sides.  Roll in sugar (cinnamon-sugar is great) or frost with frosting.  Serves four.  (Dorothy Dillon Spicer, my mom)

E Z Cheese Blintzes
1 loaf white bread, crusts removed
1 (8oz) pkg. cream cheese, at room temperature
1 egg yolk
¼ c. sugar
2 T. minced onion
½ c. butter, melted, or a little more
Beat together cream cheese, egg yolk, sugar, and onion.  Roll bread thin between wax paper sheets, with rolling pin.  Put 1 T. cream cheese mixture on each slice, spread and roll up.  Cut in half.  Roll in melted butter.  Put on wax paper, seam side down, and let sit for ½ hr.  (Can be refrigerated or frozen at this point.  To freeze, place in freezer uncovered and separate for 1 hour, then store in plastic bag.)  Bake at 400 degrees for 10 minutes or till lightly browned.  You can sprinkle with paprika, if desired.  Makes 2 dozen plus. (My mom again.)