Cheesy Mustard Pretzel Dip

Microwave 1 lb. (16 oz.) VELVEETA -- cut up, 1/4 cup Dijon mustard and 2 Tbsp. honey is 2-quart microwavable bowl on HIGH 4 to 6 minutes or until VELVEETA is melted, stirring after 3 minutes. Serve hot with pretzels.



Baked Potato Salad

3 potatoes,Idaho,medium-size
water
1 1/3 tsp.salt
2 tbs. salad oil
1/2 cup onion,chopped
1 tsp. mustard,prepared
1/4 tsp. celery seed
2 tbs. cider vinegar
1/2 cup green pepper,diced
1/4 cup carrot,shredded

Put potatoes in a large saucepan with cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
Heat oil in a medium size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar;cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered,in preheated 350F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.



DREAM SALAD

I box lemon or lime jello
3 oz. pkg. Philadelphia cream cheese, room temperature
1 small can crushed pineapple

Make up jello and let cool until it starts to jell. Mix pineapple and cream cheese until cheese is dissolved. Whip pkg. of dream whip (or 1/2 pt. whipping cream). Mix cream and 1/2 cup chopped nuts with jello mixture, pineapple and cheese. Cool until set.
VARIATION: Toss in 2 cups torn romaine lettuce.

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