Mom hardly ever measured any thing so just use your own judgment on the amounts.

Peel and dice potatoes and boil till tender. In separate pan boil about 4-6 eggs. When potatoes are tender and eggs are boiled, drain them. To potatoes add mustard, mayo, sweet relish and a small chopped onion, salt and pepper. Peel eggs, chop all except 1 and add to potatoes. Mix well, place in bowl, slice other egg on top.

2 lbs. carrots, cleaned
1/2 cup margarine
1/4 cup sugar, (brown or white according to your taste)

Parboil carrots in boiling salted water. Cook 10 minutes; drain. Melt margarine in large skillet; stir in sugar, heat until bubbly. Add carrots, cook uncovered over medium heat, stirring and turning carrots frequently until glazed, about 15 minutes.

2 – 10 oz. pkgs. frozen broccoli
1 can Cream of Mushroom soup
1 cup grated cheese
2 cups Townhouse crackers, crushed
1/2 cup boiling water
1/2 cup milk
1/2 cup butter

Cook broccoli in the water, drain. Combine soup and milk and pour about half over the broccoli in a casserole dish. Put on cheese and top with remaining soup. Top with crackers and butter.