Pineapple Upside Down Cake

1 ½ c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 Tb. butter
1 egg
½ c. milk
1 tsp. vanilla
4 Tb. butter
½ c. brown sugar
Small can of pineapple rings
Maraschino Cherries
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Cream 4 Tb. butter, 3/4 c. sugar, add egg and vanilla until smooth. Combine flour, baking powder and salt. Sift. Add milk and flour mixture by alternating until gone.
In an eight-nine inch round cake pan, melt 4 Tb. butter, mix brown sugar until blended together. Place pineapple rings and cherries in a pattern. Pour cake batter over top. Bake 350 degrees for 50 min. When partially cool, place cake plate on top of the cake and turn over. This recipe can be doubled and placed in a 13 by 9 in pan.

Potato Salad

Red potatoes-cook as many or as few as you will need
Hard boiled eggs-3to 6 depends on the size of your salad
Onion- ½ to whole onion diced
Celery- ½ to whole cup depend on size of salad and your taste
Pickles- I use cucumber chips
Boil potatoes, let cool, peel and cut into small chunks
Peel and add eggs, celery and onion.
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Dressing:
Miracle Whip salad dressing
Mustard
Pickle juice
Salt and pepper
Mix 1 cup salad dressing with 1 - 2 Tablespoons Mustard depending on how much of a mustard taste you like. The amount of salad dressing depends on how many potatoes you use. This gives you an approximate ratio. Add about 1/4 cup pickle juice to thin the dressing. Add salt and pepper to taste. Pour dressing over potatoes and mix. If you need more dressing, mix a small amount proportionally. Refrigerate. This is best if made the day before.