Swedish Palt Grandma Hilma Forsberg (This is the way I'd describe to make it) I choose red potatoes and sausage "Regular" (little pigs can be poked open) *PUT WATER "ON TO SIMMER, TO COVER"* Grate potatoes and stir in flour to make thick. (Til almost not sticky, but NOT crumbly dry). PRESS into (apple size) ball around 1 rounded Tablespoon sausage. Simmer in water to cover for 1 hour. Serve w/ butter --- Oven Wedge Fries Makes 4 servings 2 large potatoes 1 tsp olive oil or other vegetable oil Aunt Eunice Sieverding Preheat oven to 450°F. Scrub potatoes well. Cut them lengthwise into 6 wedges the size and shape of dill pickle spears. Dry them on a paper towel. In a large bowl, toss the potato wedges until they are evenly coated. Spread potatoes on a baking sheet, dust them with paprika or parsley or one of the Seasoning Variations listed below. Bake for 20-30 minutes or until fork-tender. Or, cook them in a wire basket on the grill. Seasoning Variations * Dried spice mix * Parmesan cheese * 2 cloves of garlic, finely chopped * Chili powder or cayenne red pepper --- *350°* Scalloped Potatoes Bake 1 1/2 hr covered pan or glass in oven Peel & slice 4-5 large potatoes or desired amount of potatoes. Add about 2 T minced onions (onion should be chopped very fine). Place in greased casserole & pour 1 can of Cream of Celery soup & a little milk (use about a soup can). Bacon may be added if desired.