Robin Rose has graciously provided copies of Evans News, newsletters that were sent for Mary Beth's fans from 1998-2001. Recipes were a popular feature of those newsletters.

Sides

Evans Family Potato Salad
6 white rose potatoes , cubed
4 hard boiled eggs, cubed
6 stalks celery, diced
6 gherkins, diced (have to be gherkins - not just plain sweet)
1/2 large onion, diced (vidalia or white)
small jar pimientos, diced (these come in a little jar)
celery seed
salt
Mayonnaise

Boil the potatoes until tender when pierced by a fork. About half an hour. Much more and they become mushy.

Combine all the ingredients then sprinkle generously with celery seed.
The sprinkle sparingly with salt. Add enough mayonnaise to bind. Refrigerate.

Cheese Mushroom Puffs
36 mushroom caps
3 tablespoons butter
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1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 egg white

Sauté mushrooms in butter for two to three minutes on each side. Mix cheese, mayonnaise and Dijon mustard. Beat egg white until stiff not dry. Fold into mixture. Fill mushrooms and bake in preheated 450 degree oven for ten minutes or until browned.

Artichoke Stuffed Mushrooms
1 4 ounce can artichoke hearts, drained and finely chopped
1/2 cup fine dry bread crumbs
1/2 finely shredded Parmigiano-Reggiano cheese
2 ounces finely chopped prosciutto (1/2 cup)
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 beaten egg
1/4 teaspoon pepper
24 medium (1 1/2 inch diameter) mushroom caps
2 tablespoons finely shredded Parmigiano-Reggiano cheese
Snipped fresh tarragon or oorgano (optional)

Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto, garlic, olive oil, lemon juice, tarragon, egg and pepper.

Arrange mushroom caps in a 15x10x1 inch baking pan. Spoon the artichoke mixture into mushroom caps, mounding slightly. Top each with some of the 2 tablespoons of cheese.

Bake in a 425 degree oven for 10 minutes or until heated through. Sprinkle with snipped fresh tarragon or oregano if desired. Serve warm.

Creamy Cranberry Salad
By Fan...the late Lenore Bloomquest
donated by Rabet.

3 cups fresh of frozen cranberries, coarsely chopped
1 can 2 oz crushed pineapples, drained
1 med apple peeled, chopped (granny green)
2 cups mini marshmallows
2 cups sugar (too taste)
1/8 tsp. salt
1/4 cup chopped walnuts
2 cups whip cream

Mix all in bowl well except whip cream, cover and refrigerate
overnight.  Just before serving fold in whip cream.  Serves 10 to 12.

Bisquick Cheddar Garlic Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar
2 tablespoons melted butter
1/8 teaspoon garlic powder

Heat oven to 450 degrees.  Mix first three ingredients to form soft dough.  Drop by 9 spoonfuls onto ungreased cookie sheet.  Bake 8-10 minutes.  Mix butter and garlic powder; brush over warm biscuits.

Country Potatoes
2 lb. shredded hash brown potatoes
1/2 c. shredded cheddar cheese
1 c. sour cream
1 can cream of chicken soup
1 stick melted butter
1 1/2 c. crushed cornflakes
4 tbsp. butter

Mix hash browns, sour cream, cheese, soup and butter together.  Put in a 9 x 13-inch casserole.  Mix crumbs and butter and pour over top.  Bake at 350 degrees for 1 hour.  Serves 12.