Get the latest Down-home flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/down-home This recipe takes time but is relatively easy to make - especially if you have a food processor: Start by cooking the macaroni and eggs in plenty of water. While I dice the peppers by hand to give them a great eye appeal, I put the green onions, medium onion and celery through a course disk of a food processor to get the vegetables done. Toss this into a BIG mixing bowl but do not clean out the food processor yet. The pasta and eggs should be done so you can cool them down with water. Putting a sharp blade in the procssor, add everything else but the shrimp and eggs. Process for 30 seconds. Peel and slice the eggs with an egg slicer and add to mixing bowl. Dump in the cooled macaroni and add the liquid from the processor. Next take 2 large mixing spoons and mix by digging down to the bottom with the spoons and pulling the salad up, turning over and mixing thoroughly. Pack into 4 large quart containers and put in the fridge overnight or at least several hours. Dump into serving bowl, and decorate with shrimp. Sprinkle with paprika and/or Old Bay Seasoning. Enjoy. http://www.grouprecipes.com/64083/bills-simple-macaroni-salad-but-simply-delicious.html This has a stroganoff taste to it, but with potatoes, which usually appeals to the guys. The prep time changes from 60 minutes to about 10 if you use venison you've canned. The long prep time is only to cook the meat before putting it in the oven. http://www.grouprecipes.com/38469/venisonpotato-bake.html Yuck! Gross! Disgusting! Are reactions from most folk, self-proclaimed cooks or not. But I kept seeing these packages of them on my supermarket shelves. So when I saw a 3 lb package of split pigs feet for $2.17 with a $2 off coupon on them... hey, what could I lose by giving these things a try!!! The first question was, what the heck am I going to use them for? With my wife in the hospital for shoulder surgery, I figured it was safe for the great experiment! And I realized TASTE was the object with goals of having a fantastic stock, some meat for such things as sauerkraut, bulk sausage, black beans and the like. http://www.grouprecipes.com/29653/pigs-feet-the-ugly-duckling.html My mom made city chicken when I was growing up. I finally found a recipe that is close to what she made. http://www.grouprecipes.com/20012/city-chicken.html