Three Potato Salad!

The sweet potato is a fabulous addition, and of course
this recipe can be made ahead!!

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper
Directions
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Yield: 15 servings.

New Orleans Barbecue Shrimp

2 lbs large shrimp with shells
1 and 1/4 Tbl minced garlic
2 tsp Creole Seasoning
1and 1/2 tsp Rosemary, ground
3/4 Cup Beer
2 Tbl Worcestershire sauce
3/4 cup butter, softened

Heat large skillet over high heat until hot. Add
shrimp, garlic, creole seasoning and rosemary.
Sautee shrimp one minute, shaking skillet.
Add beer and worcestershire sauce.
Simmer 2 minutes, lower heat slightly.
Whisk in butter 1 Tbl at a time. Heat
thoroughly, but do not biol. Stir and fold
to coat shrimp with sauce. Serve immediately with
rice or french bread. Makes 4 to 6 servings.