Homemade Beantown Pastrami Potato Salad Recipe

Ingredients:
5 pounds gold potatoes, cubed
1 1/2 cups Cain’s mayonnaise
1/4 bunch of fresh parsley chopped
3 bunches of scallions, sliced & chopped
1/8 cup apple cider vinegar
1/2 tablespoon granulated garlic 1/4 tablespoon smoked paprika
Salt and pepper to taste

Instructions:
1. Steam or Boil cubed potatoes until soft.

2. Shock potatoes with cold water and allow to cool.

3. Pour wet ingredients into a large bowl and stir.

4. Add other ingredients and mix slowly.

5. Adjust seasonings to taste.

Creamy New England-style ColeSlaw Recipe

Ingredients:
1 1/2 heads green cabbage, shredded
1/3 head red cabbage, shredded 
2 carrots, julienned 
2 cups Cain’s mayonnaise 
1/8 cup apple cider vinegar
1 tablespoon celery seed
1 tablespoon sugar
black pepper to taste

Instructions: 
1. Shred and Julienne vegetables and move to a large bowl.

2. In a smaller bowl stir together the mayo, apple cider vinegar, celery seed and sugar and add to the vegetables.

3. Adjust all seasonings and pepper to taste. 

Beantown Pastrami Cranberry Compote Recipe

Ingredients:
1 pound Wyman’s frozen Maine cranberries (or other fresh frozen cranberries)
1/3 cup brown sugar
1/3 cup cranberry juice
1 teaspoon plus a dash of cinnamon
1/4 teaspoon nutmeg
Instructions:
1. Combine all ingredients in a pot and bring to a boil, stirring often.

2. Turn off heat and cover.

3. When cranberries have cooled to warm, mash half of them (leaving the other half whole) and mix well.

Store in refrigerator in a non-staining container.