Lazarus' Ham Potato Salad

                                    
                                                                     
I can remember what a treat is was when my grandma took Kym and I downtown Columbus to get our hair cut, if needed, do a bit of shopping, and then stop at the Colonial Room in Lazarus for lunch. I can also remember going with aunt Pam and the two oldest boys.
Lazarus was always willing to share many of its recipes with readers in the Food Section of the Dispatch, besides publishing their own cook books which they sold in their stores.
No, it isn't summer anymore, but potato salad can be enjoyed anytime of the year. This is a nice basic recipe with the addition of meat that adds a heartiness to the salad. It is also a great way to use up some leftover ham from the upcoming holidays.
And it is a reminder of a wonderful place that we kids used to love to go visit whenever we took the bus downtown with our grandma.

Lazarus' Ham Potato Salad

5 cups diced potatoes*
2 1/2 cups diced ham
2 1/2 cups diced celery
3 hard-boiled eggs, diced*
2 cups mayonnaise*
2 Tbls Dijon mustard
1/4 tsp black pepper


Cook potatoes till fork tender; drain and cool. Transfer to a large bowl once cooled.
Add ham, celery and eggs to the potatoes and toss.
In a small bowl, combine the mayonnaise, mustard, and pepper together, then add to the potatoes and blend well to coat. Let chill for a couple of hours before serving. Makes about 12 servings.

Tips:
*Red potatoes work best. You can choose to peel or not peel red potatoes for added color and
  nutrition.
*Try making your own mayonnaise for a homemade taste.
*Farm-fresh eggs are best.

 

Lori's Yellow Cake With Chocolate Frosting

                               
                                                                       

Sometimes you just want a nice dessert. This is that kind of dessert. A rich yellow cake with a creamy chocolate frosting. I have also used this cake recipe for the basis of my grandma's Pineapple Upside Down Cake and it turns out wonderful. In my quest to move away from highly-processed foods and finding quality homemade equivalents, I think you will like this just as well, if not better, than any store-bought cake mix. Boxed cake mixes taste terribly metallic to me. This is a simple recipe that you can whip up in no time. This is a moist and delicious cake.
It could also be made into cup cakes, a layer cake, or any form of pan you'd want, just remember to adjust the time it takes to bake.
And of course, you can use any frosting you'd like on this cake, it is just that chocolate pairs so well with a yellow cake! But a vanilla or cream cheese frosting would be just as good. I will leave that choice up to you. Enjoy!

Lori's Yellow Cake With Chocolate Frosting
                                          Preheat oven to 350 degrees
2 1/4 cups sifted unbleached flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 tsp real sea salt
1 1/4 cups milk
olive oil
1 stick (1/2 cup) real butter, softened
1 Tbls vanilla
3 large eggs*
Frosting recipe, follows

Cut wax paper to fit bottoms of 3 9"x1 1/2" round or square pans. Spray pans with cooking spray or use palm shortening. Spray or grease the paper; set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.; set aside.
In a 2 cup measuring cup, add milk, then add enough olive oil to make 1 1/3 cups.
Add milk/oil, butter, and vanilla to flour and blend well. With an electric beater, beat on medium speed for two minutes, scraping sides occasionally.
Add eggs and beat an additional two minutes, scraping sides.
Pour into prepared pans and bake at 350 for 20-25 minutes or until cake tests done with a toothpick by coming out clean.
Cool in pans for 15 minutes; remove from pans, remove paper and cool completely. Frost as desired.

Chocolate Frosting

3 cups confectioners' sugar

3/4 cup unsweetened cocoa

1 stick real butter, softened

3 - 4 tablespoons heavy cream or milk 

1 teaspoon vanilla

 

Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread on cake as desired.

Tips:
*Farm fresh eggs are best.