Lynns Salad

1 head cabbage, coarsley chopped
8 - 12 green onions, thinly sliced
1/4 c. chopped parsley
3 tbs. sesame seeds
1/4 c. slivered almonds
1 pkg. top ramon noodles, oriental style, crumbled

Toast seeds and almonds in oven,
300 - 350, cool and mix with noodles.
Dressing:
2 tbs. honey
2 tbs. lemon juice
1/4 tsp. salt
1/2 c. safflower oil
mix well.
Just before serving, mix dry ingredients with cabbage,
add dressing and serve immediately.
Recipe from Lynn Rosette

Vegetarian Stuffed Peppers

4 large bell peppers
1 to 2 c. vegeburger, add 1 chopped onion
3 garlic cloves, minced
1/2 tsp. salt - pepper if desired
1/2 tsp. oregano
1 can w k corn, drained, or cooked rice or half of each
1/4 to 1/2 c. mayonaise
1 can tomato soup
1 c. mozzarella cheese
Cut and core peppers. Simmer in boiling water for a couple minutes. Drain and cool under cold water, drain on paper towels.
Saute onions & garlic in small amount of oil, add vegeburger, , seasonings, mayonaise ,cook a few more minutes.
add corn or rice or both
check seasonings, correct if needed.
Stuff peppers, put in pam sprayed pan. tomato soup over all. Bake 350 30 to 45 min.
Sprinkle cheese over peppers, bake til melted.
.
For pot lucks, I cut the peppers in half .Cook in boiling water not more than 1 to 2 min. Assemble them close together in pan. they will be soft.
From the kitchen of Lois Wood

Pistachio Salad

1 box instant pistachio pudding
1 can crushed pineapple
1 cool whip
mix all . chill and serve. mix pudding and pineapple well, add cool whip, mix well.
can last for days in refrig.
given to me by Jeanne from Rolla, Mo.
Made this for soldier dinner, its very good!!
Thanks Jeanne!

Lois Vegetarian Stroganoff

1 can veg.steaks or use homemade gluten, cut in strips
1 large onion, diced small
4 cloves garlic, minced
1 quart vegetarian beef broth, about 4 tsp. powder to 1 quart hot water or
use chicken seasoning., dissolved in water. or vegetable broth with added
veg. beef or chicken seasoning. to taste.
1 can drained mushrooms or use fresh.
few drops kitchen bouquet for color , optional
about 3/4 of a 12 oz. bag wide noodles, I use dumpling noodles.
Cook noodles per pkg. directions, drain and rinse. set aside.
Roll steaks strips in flour, brown in in hot oil both sides.
Add onions, garlic, cook a few more minutes, add mushrooms,
broth and kitchen bouquet. Simmer til broth thicken and veggies
are tender.
adjust seasonings..
Add noodles and sour cream, amount your choice.
This is the recipe I have used for years with "real" meat.
I changed nothing except I used gluten instead of beef.,
and used vegetarian broths.

I served this at the soldier dinner, had a number of comments, all
positive. It was well received. Try it you will like it!!!





.

Sandys Green Enchiladas

1 tbs. olive oil
2 large onions, chopped
1/4 tsp. salt
12 corn tortillas
12 oz. jack cheese, shredded
10 oz. spinach, frozen, chopped, thawed
2 green onions, sliced
4 oz. green chilies, diced
2 cans mushroom soup
1/2 pint sour cream
Heat 1 tbs. oil in wide frying pan over medium heat.
Add onions and cook til soft, about 5 min. Stir in salt.
set pan aside.
In small fry pan, heat a little oil over med. heat. One at a time
dip tortillas in oil for a few seconds on each side or til soft.
drain briefly, Across the middle of each tortilla , sprinkle 2
tbs. each cooked onion and shredded cheese. Roll to enclose.
Place seam side down in a greased 9 x 13 baking pan. Squeeze
spinach to remove excess moisture.
In blender, puree spinach, green onions, chilies, soup and sour cream til smooth. Pour sauce over tortillas. Sprinkle remaing cheese on top
receipe from Sandy from Rolla
Bake uncovered 350 for 30 min or til hot and bubbly.
serves 12

I would pour a little of the sauce on bottom of dish, then put tortillas in.Then pour remaining sauce over top.
I served this at the soldier dinner, no leftovers!! This will be added to the favorites list..

Moms Feather Dumplings

2 c. flour
1 tsp. salt
4 tsp. baking powder
Mix and add:
1 egg, beaten
2 tbs. butter, melted
2/3 c. milk
Mix well, makes a stiff dough.
Drop by teaspoon in simmering
broyh.
These are as light as air, so handle carefully

Moms Dumplings

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Add 1/2 c. milk & 2 tbs. oil
Drop by spoonfuls on top
of simmering broth.
Cook covered 15 min.
A family favorite

Lois Hot Rolls

4 tbs. crisco
4 tsp. yeast or 2 pkg.
2 c. warm water
4 tbs. sugar
2 tsp. salt
2 1/2 c. sifted unbleached flour + 2 1/2 cups sifted whole wheat flour
2 eggs
1. Put yeast in warm water, let stand 5 minutes
2. Add sugar, salt and 1/2 of flour. Mix and add eggs, shortening, mix
then add the rest of the flour.
Pour out on floured board, Knead just a little. Put in large greased bowl,
let dough rise til double. Punch down , knead a little, make rolls.
oil in baking pan, put rolls in pan. let rise til almost double.
Bake 400 15 -20 min.
I sometime add 1/4 c. wheat germ or oatmeal,oatbran, soy flour or ?? Just
take out an equal amt. of flour.
from the kitchen of Lois Wood...
I have served these many times for the soldier dinners.

Lois Corn Bread

1 c. flour
1 c. cornmeal
3 tsp. baking powder
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. oil
1 c. milk

Pour some oil in a heavy cast iron skillet, put the skillet in hot oven 400,
til oil very hot.
Meanwhile mix dry ingredients. In separate bowl beat eggs, add milk, oil
Mix well. Add to dry ingredients, mix, don't overmix.
Pour into hot skillet, if the skillet is hot enough it will sizzle,
Bake 400 til golden brown.
from the kitchen of Lois Wood

Lentil Spread

Grind in Blender:
1 1/2 c. dry lentils, grind as fine as possible.
Pour into saucepan, add 1 1/ 4 tsp. salt
1/2 tsp. beef seasoning
2 1/2 tsp. marjoram
4 c. water
Mix well and cook over med heat, Stir constantly til
thickened.
Add 1/2 med onion which has been sauteed in oil,
best to do this first.
When mixture has thickened, pour into 2 soup bowls.
Let cool 1 hour, cover with plastic wrap.
Store in refrig. unmold, slice use on bread, crackers
or sandwiches.
receipe from Betty Kramer, Soap Lake , Wa.

Helens Pizza Crust

3 c. flour
2 tbs. sugar
1/2 tsp. salt
2 tbs. yeast or 2 pkg.
1 1/4 c. warm water
2 tbs. Oil

Garbanzo Spread

1 can garbanzos, save juice
Blend til smooth, add a little chopped onion.
Blend again, add juice if needed.
Add 1 tbs. brewers yeast.
Pour out in bowl, add sliced black olives
And more onion if desired.
Add mayo to desired consistency.
Use with crackers, bread or sandwiches.
from Betty Kramer, Soap Lake, Wa
love this in sandwiches or crackers

Corn Meal Dumplings

1/2 c. flour
1/3 c. cornmeal
1/4 c. snipped fresh parsley
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp/ pepper
1 egg
1/4 c. milk
1 tbs. oil
Combine dry ingredients, parsley, Whisk egg,
milk & oil. Add to flour mixture. Mixing just
enough to moisten.
Using a spoon, drop dumplings in 6 mounds
on simmering soup or stew.
Reduce heat to simmer, covered 12 to 15 min.
test witha toothpick. Don't peek while cooking.
Receipe from Betty, Soap Lake, Wa.

Communion Bread

2 c. ww flour
1/2 tsp. salt
7 tbs. oil
8 tbs. cold water
Add salt to oil. Pour in water, beating slowly
until thick and white. Pour flour in all at once.
Mix lightly.Turn out onto floured boardor pastry
sheet and knead over and over until it is elastic.
about 6 minutes. Roll out on cookie sheet until
thickness of pie crust. Bake 275 until light
golden.
Before baking, I use a pizza cutter to make slight
grooves in dough so it will make nice small squares.
Makes it easier to break.
Linda Randolph

Apple Walnut Stuffing

1 c. sliced celery
1 c. chopped onion
1/2 c. butter
1 c. chicken broth
3/4 to 1 c. apple juice
1 - 4 oz - pkg. herb seasoned stuffing mix
2 c. chopped apples
1 c. chopped walnuts
In large skillet, cook celery, onion, in butter
til tender.
Add chicken broth , in large bowl combine
remaining ingredients.
Mix with celery mixture/.
Loosley stuff turkey or winter squash
Bake as usual.

Rich & Cheesey Macaroni

2 1/2 c. uncooked macaroni
6 tbs. butter, divided
1/4 c. flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz. velveeta, cheese, cubed
1 1/3 c small curd cottage cheese
2/3 c. sour cream
2 c. - 8 oz - shredded sharp cheddar cheese
1 1/2 c. soft bread crumbs
Cook macaroni according to pkg. directions. drain,
Place in a greased 2 1/2 qt. baking dish.
In a saucepan, melt 4 tbs, butter. Stir in flour, salt and sugar til smooth. Gradually stir in milk. Bring to boil, cook and stir 2 min. or til thickened.
Reduce heat , stir in velveeta til melted. Stir in cottage cheese and sour cream. Pour over macaroni. .Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs. Sprinkle over top.
Bake uncovered at 350 for 30 min. or til golden brown.
from the kitchen of Lois Wood

Rice Holopch

Easy & Good!
5 c. water
2 1/2 c. rice Cooked rice
1 tsp. salt
1 large onion. chopped
1 pint sourkraut
1/2 c. butter or oil saute onion in butter, add to cooked rice.
add the sourkraut, mix well.
Put in 9 x 13 greased baking pan.
Bake 15 to 20 min. at 350
.
from the kitchen of Delores , Rolla, Mo.

Red Lentils

2 c. red lentils
3 c. hot water
1 tsp. cumin seed
1/4 c. chopped onions
2 cloves garlic, minced
2 bay leaves
1 - 2 tsp. salt
1/2 tsp. turmeric
1 qt. hot water
Rinse lentils well. Soak in 3 c. hot water 5 min, drain.
Lightly spray large pot with pam. Heat pot, add cumin
seed. Stir briefly, add onions & garlic. Heat a few
minutes, & stir occasionally.
Add lentils & remaining ingredients. Stir briefly,
Add 1 qt. hot water & mix well. Cover and cook til
lentils are tender.Add butter last, at end of cooking

Pasta With Carrots & Scallions

2 c. chicken broth
1 lb. carrots, sliced _ 4 c.-
1 bag -16 oz - frozen peas
4 cloves garlic, minced
1 lb. penn pasta
6 oz. cream cheese
1/2 c. sliced scallions
cook pasta, return to pot.
Bring chicken broth to a boil, Add carrots,
peas & garlic. Cover & simmer 10 minutes.
til crisp tender.
Add cream cheese, scallions to veggies,
stir til cheese melts. Pour over pasta, toss
and mix to coat.
Transfer to a serving bowl.

Pasta With Asparagus

5 garlic cloves, minced
1 tsp. dried red pepper flakes
2 - 3 dashes hot pepper sauce
1/4 c. olive oil
1 tbs. buttter
1 lb fresh asparagus, cut in 1 1/2 inch pieces
salt to taste
1/4 tsp. pepper
1/4 c .parmesean cheese
1/2 lb. elbow macaroni
In skillet, cook garlic, red pepper flakes & hot pepper
sauce, in oil & butter 2 -3 minutes.
Add asparagus , salt & pepper. Saute til asparagus
is crisp tender, 8 to 10 minutes.
Add parmesean cheese, Mix well, pour over hot pasta
and toss to coat.

Norfolk Noodles

Make it now, bake it later.
12 oz. wide noodles
1 c. fresh parsley, chopped
1 pt. large curd cottage cheese
1 pt. sour cream
1 tbs. worcestershire sauce
dash tobasco
1 bunch green onions, chopped, be sure to use the green tops.
1/2 c. grated sharp cheddar cheese
1/2 tsp. paprika
Boil noodles per pkg. directions.Drain.
while noodles are still hot, mix in all the remaining ingredients
except cheese and paprika
Place in a baking dish, preferably shallow.
Refrigerate.
When ready to bake, top with cheese and paprika. Place in a
350 oven, uncovered for 40 min or til hot through and cheese
is melted..
Serves 8

Molasses Baked Beans

1 c. chopped onion
1 med. jalapeno pepper, seeded and chopped
2 tsp. olive oil
1/2 c. water
1/2 c. ketchup
3 tbs. brown sugar
3 tbs. molasses
2 tbs. prepared mustard
1 tbs. chili powder
1/2 tsp. liquid smoke
2 cans - 15 1/2 oz. each - great northern beans, rinsed and drained
1 can -15 oz - pinto beans, rinsed and drained
In a non - stick skillet, saute onion and peppers til onion begins to brown, about 5 min.Remove from heat. In a large bowl, combine the water, ketchup, brown sugar , molasses, mustard chili powder and liquid smoke if desired. Stir in the beans and onion mixture.
Transfer to a 1 1/2 quart baking dish coated with pam.
Bake uncovered, 350 for 1 hour or til beans are bubbly and as thick as desired.

Mac & Cheese, Emeril Style

2 tsp. salt
1 tsp. olive oil
1/2 lb. elbow macaroni
9 tbs. unsalted butter ( 1 stick + 1 tbs.)
1/2 c. flour
3 c. whole milk
1/4 tsp. white or black pepper
3 c. grated cheese.
1/2 c. fine bread crumbs
2 tsp. baby bam
Boil macaroni, add 1 tsp. salt & oil, stir.Cook 10 min.
Rinse macaroni, drain well.
Greases a 2 qt. casserole with 1 tbs. butter. Set aside.
Melt remaining butter in a heavy saucepan, over med
heat, Add flour and cook over med heat and cook 3 - 4
minutes. Do not allow to burn, using whisk, add milk and
cook til thick and smooth. About 4 minutes.
Remove from heat, add remaining 1 tsp. salt & pepper &
2 c. cheese. Stir well.
In mixing bowl, combine remaining 1 c. cheese, with bread
crumbs & baby bam. Add macaroni to pot with milk and
cheese. Stir well.
Pour into buttered casserole, Top with seasoned cheese
mixture. Bake til bubbly and golden brown.
Oven 350 about 25 min.

Heavenly Rice Casserole

2c. cooked rice
2c. fri chik, diced
1 c. diced celery
1/2 c. chopped onion
1 can mushroom soup
1/2 c. mayonaise
1/2 tsp. salt
.
Mix all and bake 350 - 45 min

from the kitchen of Lois Wood
this is good!

Green Chili Rice

1 can cream of celery soup
1 c. sour cream
1 small can chopped green chilies
1 c. - 4 oz - shredded cheddar cheese
1 1/2 uncooked instant rice
In a bowl, combine soup, sour cream, chilies
cheese. Stir in rice.
Transfer to a greased shallow 1 1/2 qt. baking dish.
Bake uncovered, 350 20 minutes.
or til rice is tender.
serves 4 - 6

Emerald Rice

2 c. cooked rice
1 pkg. - 10 oz - frzen chopped spinach, thawed, & squeezed dry.
1 c. - 4 oz - shredded cheese
1 c. haf & half
1/2 c. chopped onion
1 tbs. butter
1 tsp. salt
Combine all ingredients, transfer to a
greased 1 1/2 qt baking dish.
Cover and bake 350 25 to 30 min.
or til heated thru.

Dilled Rice

1 c. uncooked long grain rice
2 tbs. butter
2 1/2 c. chicken broth
1 tsp. dried minced onion
2 tbs. snipped fresh dill or 2 tsp. dill weed
Combine all And cook about 20 min

Cooked Rice, Chinese Style

2 c. water in heavy saucepan
1 tsp. salt
1 c. rice
Bring water to a boil.
Add salt & rice.
Cover & boil (simmer) 15 min.
Turn off heat and allow
to remain covered 10 to 15 min.
Do not lift lid.

Cheddar Bean Quesadilas

4 - 8 in. - flour tortillas
2/3 c. refried beans
1 1/2 c. - 6 oz - shredded cheddar cheese
1/4 c. chopped green chilies
1/3 c. sliced green onions
1/3 c. sliced ripe olives
On 2 tortillas, spread refried beans to within
1 in. of edge. Top with chilies, onions, olives,
& remaining 2 tortillas.
On a lightly greased griddle, cook quesadillas
over med. heat for 2 - 4 min. on each side or til
browned & cheese is melted. Cut into wedges.
Serve with salsa

Cheesey Pinto Bean Bake

2 cans -15 oz- or 2 cups pinto beans, rinsed & drained
1 pkg. - 16 oz - frozen corn, thawed
1 jar - 16 oz. - salsa
1 can - 8 oz - tomato sauce
1 can - 4 oz. - green chilies - diced
2 tsp. hot pepper sauce
1 pkg. - 9 oz - corn chips, crushed
2 c. shredded cheddar cheese
oven 350 grease a 9 x 13 dish
Combine beans, corn, salsa, tomato sauce, chilies,
and hot sauce in med. bowl.
Sprinkle crushed corn chips into prepared baking
dish. Pour bean mixture over chips. Sprinkle with
cheese.
Bake 20 to 25 min. or til cheese is melted.

Boston Baked Beans

1 lb. navy beans
1/2 c. catsup
1/4 c. molasses
1/4 lb. butter
salt to taste
1 small onion, chopped
1/4 c. brown sugar
wash and soak beans overnight. Rinse and boil til nearly soft.
Mix all ingredients.
Bake 350 for 1 hour then 250 - 5 to 7 hours.
Add water as needed.

Beans & Rice Burritos

1 can - 15 oz - black beans, rinsed & drained
1 can - 14 1/2 oz - diced tomatoes, drained
2 tsp. garlic powder
1 tsp. cumin powder
2 c. cooked rice
1 sauteed onion
1 garlic clove, minced
12 flour tortillas
your choice of cheese, if desired
1 c. sour cream
In large skillet, combine, beans, tomatoes, garlic powder,
minced garlic & cumin. Heat thru.
Stir in rice. Spoon about 1/3 cupful into each tortilla, Top
with cheese, sauteed onions
Serve with sour cream..

Baked Rice & Cheese

3 eggs
3 canned pimentos, chopped
3 c. milk
1/8 tsp. pepper
2 tbs. butter
1 1/2 c. cooked rice
1 1/2 c. american cheese
1/8 tsp. salt
1/3 c. dry bread crumbs
Beat eggs, add rice, pimentos, cheese,
milk, salt and pepper.
Pour into buttered casserole dish. Cover
with crumbs. Pat with butter and bake in
slow oven. til firm.
300.
Serves 6

Honey Spice Dip

try with chicken
2 tsp. cornstarch
2 tsp. water
1 c. heinz 57
1/2 c. honey
Dissolve cornstarch in water. Combine with heinz
57 & honey.
Put in small saucepan, Cook over low heat. Stir til
thickened.
Serve at room temp.

Yummy Fruit Dip

1 c. sour cream
4 oz. cream cheese
1/3 c. brown sugar
1 tsp. vanilla
Mix with electric mixer til smooth.
Green Chili Dip
1 small can chopped green chilies
1 small can chopped black olives
4 green onions, chopped
1 tsp. garlic salt
1 tbs. oil
1 tbs. vinegar
Mix all & refrigerate several hours
before serving.

Yogurt Marinade For Tough Beef Cuts

1 container - 6 oz - low fat plain yogurt
1 tbs. lemon juice
1 1/4 tsp. each sugar and salt
1 tsp. paprika
1/2 tsp. gound coriander
1/4 tsp. curry powder
Marinate 1 1/2 lb. beef or chicken in refrig.
for up to 2 hours.

Weiner Appetizers

2 pkg. weiners, cut in 1 in slices *
1 large jar raspberry jam. -2lb or close-
1 med jar prepared mustard
Mix jam & mustard, stir occasionally over
med. heat. After mixture is warm, add
weiners and continue heating.
* use big franks…

Vegetarian American Cheese

1 c. water
1/3 c. plus 1 rounded tsp. emes gelatin
1 1/4 c. boiling water
2 c. raw cashews
1/4 c. food yeast flakes, optional
1 tsp. salt
2 tsp. onion powder
1/4 tsp. garlic powder
1/4 c. lemon juice
1/3 large red sweet pepper or 4 oz. jar pimentos
Soak gelatin in the 1 c. water in blender, while
assembling remaining ingredients.
Pour boiling water over soaked gelatin, and
whiz briefly to dissolve.
Cool slightly.
Add cashews and liquify thoroughly. Add
remaining ingredients,
Liquify until mixture is the consistency of
a creamy sauce.
pour into a 1 qt. mold. Cool slightly.. Cover before refrigerating.
from the kitchen of Jeanne Woolsey.

Twice As Nice Steak Rub

GOOD!
1 tsp. prepared mustard
1 tsp. worcestershire sauce
1 clove garlic, minced
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
pinch of ground red pepper
Rub on 1 1/4 lb. sirloin steak
Broil 14 min. turn once.

Tips For Marinade

Left over fruit juice
try pear juice with white wine vinegar
& dill, fresh dill for fish.
peach juice, red wine vinegar, dijon mustard
& basil for beef and lamb.

Thousand Island Dressing

1 c. mayo.
1/4 c. chili sauce
2 tbs. minced green olives
1 tbs. pickle relish
1 tbs. chopped bell pepper
1 tbs. minced chives or onions
1 tbs. chopped parsley
1 hard cooked eggs, chopped
Combine all, chill.
from the kitchen of Lois Wood

Tarter Sauce

Vegetarian
1 c. almond mayonaise
1 tbs. finely chopped bell pepper
1 tbs. finally chopped black olives
1 tbs. finely chopped onion
1 tbs. finely chopped parsley
1/8 tsp. salt
paprika to taste
Combine, let stand in refrig. overnight
before using.
Makes 1 1/2 cups
from the kitchen of Lois Wood

Tarragon Mustard Sauce

1 c. mayo.
2 tbs. sour cream
1 1/2 tsp. dry mustard
2 tsp. tarragon vinegar
salt to taste
1/8 to 1/2 tsp. dried tarragon
Mix all well. bruising tarragon leaves before adding.
Chill a few hours, not more than 4, to develope flavors.
Mustard Sauce
2 tsp. prepared mustard
1/2 c. heavy cream, whipped stiff.
salt, pepper lemon juice to taste.

Robust Mustard Sauce
1/3 c. sour cream
1/3 c. mayo.
1 tbs. dry mustard
1 tbs. finely minced green onion
1 1/2 tsp. tarragon vinegar
from the kitchen of Lois Wood
.

Tangy Cream Cheese

1 pkg. Cream cheese, softened
1 -8 oz2 tbs. fresh parsley, finely chopped
2 tbs. fresh chives, finely chopped
cucumber,thinly sliced
radishes, thinly sliced
freshed spinach leaves, thoroughly washed
and patted dry.
tomato, thinly sliced
Mix together cream cheese and herbs.
Spread cream cheese mixture on bread
and top with cucumber, radish, and tomato
slices, and a few spinach leaves

Taco Dip

1 lb. hamburger
1 pkg. taco seasoning
1 can refried beans
1/2 c. sour cream
1/2 bottle green taco seasoning
Cheddar cheese, shredded
Brown burger, drain, Then add taco seasoning
and beans. Heat thru.
In separate bwl, combine sour cream & green
taco seasoning.
Put burger in a square dish.
Sour cream on top.
Sprinkle cheddar cheese on top.
Bake 350 til cheese starts to bubble.
Serve with tortilla chips.

Super Marinade

Makes about 1 cup
1/2 c. tomato juice
1/2 c. oil
1/4 c. onion slices
2 tbs. minced parsley
1 small garlic clove, crushed
1/2 tsp. each, dried oregano, thyme leaves.
salt and pepper
Marinate meat at least 4 hours.

Sunny Sour Cream

3/4 c. water
2/3 c. raw sunflower seeds
3 tbs. fresh lemon juice
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp garlic powder
Process all in blender til smooth.
Adjust water & seasonings to
taste to desired consistency.
1 1/4 c.

Sunflower Sour Cream

Whiz in blender til creamy:
1 2/3 c. water
1 tsp. salt
1/2 tsp. garlic powder
1 c. sunflower seed
1/3 c. lemon juice, fresh is best
Delicious on baked potato'
or use as a dressing. May
thin as desired.

Tomato & Summer Mayonaise

1 c. mayo
2 tbs. heavy cream, slightly beaten
2 tbs. tomato paste
Dash tobasco sauce
1 med. tomato peeled, seeded, & minced.


Summer Mayonaise
1 c. mayo.
1 tbs. chopped fresh parsley
2 tbs. chopped chives
1 tsp. chop fresh tomatoes
1/2 tsp. chervil
1/2 tsp. chopped, fresh dill
from the kitchen of Lois Wood

Spinach Dip

A big hit at the soldier dinner!
1 c. mayonaise
1 c. sour cream
1 - 10 oz - box spinach, thawed and squeezed dry.
1/2 c. chopped italian parsley
1/2 c. chooped green onions
1 tsp. lemon pepper
Mix all. Serve with crisp garlic bread
and or fresh veggies.
from the kitchen of Lois Wood

Special Hamburger Sauce

1 c. mayo.
1/3 c. creamy french dressing
1/4 c. sweet pickle relish
1 tbs. sugar
1 tbs. dried minced onion
salt & pepper to taste
yield 1 1/2 cups.
from the kitchen of Lois Wood

Southwest & Italian Flavored Butters

1/2 c. butter, softened
1 tsp. chili powder
1/2 tsp seasoned salt
1/2 tsp. finely minced fresh garlic
1/4 tsp. ground red pepper
Italian Flavored Butter
prep time 10 min.
1/2 c. softened butter, 1 tbs. fresh chopped basil leaves
1 tbs. fresh chopped oregano leaves
1 tsp. finely chopped garlic
1/2 tsp. salt.
Mix med speed, mixer.
Brush on meats, poultry, fish & veggies.
from the kitchen of Lois Wood

Sour Cream Fruit Dip

1 - 8 oz - sour cream or yogurt
1/4 c. apricoy or peach preserves
1/8 tsp. cinnamon
Mix. Use with apples. pears or peach slices.

Savory Steak Rub

1 tbs. dry marjoram
1 tbs. dry basil
2 tsp. garlic powder
2 tsp. dried thyme
1 tsp. rosemary, crushed
3/4 tsp. dried oregano
Combine all, store in covered container.
Rub over steaks before grilling or broiling.
Will season 4 - 5 steaks.
Makes 1/4 cup

Sandwich Relish

1 c. homemade mayo.
1 1/2 tsp. finely chopped pimentos
1 1/2 tsp. chopped parsley
2 tbs. finely chopped celery
2 tbs. finely chopped dill pickle
2 tbs. green onion, finely chopped
1 pkg. gw. broth
1/2 tsp. turmeric
dash italian seasoning.
Mix all ingredients thoroughly and refrigerate.
won't keep as long as commercial spread.

Plum Sauce For BBQ Chicken

17 oz jar purple plumbs
2 tbs. apricot preserves
1/4 c. cider vinegar
dash salt
Puree plums with juice, blend in
rest of ingredients
Simmer 10 min, over low heat.

Pizza Popcorn

2 1/2 quart popped corn
1/3 c. butter
1/4 c. grated parmesean cheese
1/2 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt
Place popcorn in ungreased 13 x9 dish.
Melt butter in small saucepan.
Add remaining ingredients. Pour over
popped corn.
Mix well.
Bake uncovered 350 for 15 min..

Pimento Cheese

1 lb. velveeta cheese
2 eggs, beaten
1 can pimentos, chopped
1 large can evaporated milk
1/4 c. vinegar
1 tbs. sugar
1 tsp. salt
Warm milk in a double boiler, add cheese.
Add eggs as soon as cheese is melted.
temper eggs- add a little of the hot cheese to
the eggs, stirring constantly, warming the
eggs so they don't scramble on you, do this
a couple of times, then add eggs to cheese.
Stirring all the time.
Add rest of ingredients, mix well. Cook about
15 min. Will thicken as it cools.
This will freeze.
from the kitchen of Lois Wood.

Perfect Tomato Sauce

1 tbs. Evoo (extra virgin olive oil)
2 garlic cloves, crushed
1/2 c. minced fresh parsley
15 fresh tomatoes, peeled, seeded & chopped
& drained
In a large skillet over low heat, saute garlic in
oil. Do not brown. Remove garlic and discard
Raise heat to med, add basil, parsley & tomatoes.
Cook gently about 30 min. The sauce will be lumpy.
Blend a few seconds, not to much or it will become
thin.
from the kitchen of Lois Wood..
this is very good..

Perfect Blender Mayonaise

Good !
1 egg
1 tbs. lemon juice
1/2 tsp. dry mustard
1/4 tsp. salt
1 c. salad oil
Bled egg, lemon juice, mustard, salt with 1/4 c.
of the oil.
With blender running, immediately remove
cover and pour in oil in quite a fast stream.
All oil must be blended at the end of 15 seconds.
Note: works well with egg beaters.
from the kitchen of Lois Wood.
This is very good, i've made it many times.

Pats Oriental Marinade

1/4 c.soy sauce
1/4 c. worcestershire sauce
1/4 c. vinegar
1/2 to 1 c. hot water
1 clove garlic, minced
2 pinches curry powder
1 tsp. red pepper
1 tbs. brown sugar

Flavored parmesean Butter

1 lb. butter - room temp.
1 c. grated parmesean cheese.
Mix with electric mixer.
Savory Butter
1/4 c. butter, softened
1 tbs. minced parsley
2 tsp lemon juice
1/2 tsp. dried herbs or 1 tbs. fresh
Choose 1
Basil
chives
dill
garlic
marjoram
thyme
summer savory
mix all. use to season cooked veggies
from the kitchen of Lois Wood

Ortega Dip

1 -7oz can chilies, chopped
1 - 8 oz - sour cream
1 tomato, diced
3 -4 green onions, chopped
1/4 tsp. garlic salt
Mix all.
Serve with tortilla chips

Original Chex Party Mix

1/4 c. butter
5 tsp. worcestershire
1/1/4 tsp. seasoned salt
1/4 tsp. garlic powder
2 2/3 c. corn chex
2 2/3 c. rice chex
1 c. mixed nuts
1 c. pretzels
1 Melt butter in open roasting pan.
in preheated oven 250, stir in
seasonings.
2. Gradually add cereals, nuts pretzels.,
Stir to coat evenly.
3.Bake 1 hour, stirring every 15 min.
Spread on paper towels to cool.
Store in zip lock bags.
from the kitchen of Lois Wood

Oriental Sweet and Sour Sauce

1/2 large bell pepper, diced large
1 med. onion, diced large
2 stalks celery, diced large
3 tbs. oil
Saute onion, pepper, & celery til clear.
4 tbs. lime juice
1 c. pineapple juice
6 tbs. pureed tomatoes
2 tbs. soy sauce
1 c. drained pineapple tidbits
1 c. brown sugar
1/4. tsp. garlic salt
Add & mix well, 1 tbs. cornstarch, make a smooth
paste with a little water.
Add to mixture, cook til clear.
from the kitchen of Lois Wood

Oriental Marinade

1 tbs. dry mustard
1 tbs. brown sugar
1 tsp. powdered ginger
1 med. onion, minced
1 c. soy sauce
Combine, heat to boiling. Simmer 10 min.
Let cool, pour over meat.

Nutty Olive Spread

1 -8 oz- pkg. cream cheese, softened
3/4 c. walnuts, toasted and finely chopped
1/2 c. black olives, chopped
Mash cream cheese and stir in walnuts and olives.
Spread on dark bread and garnish with either strips
of red pepper or thin cucumber slices.

No Oil Soy Mayonaise

2 c. water
1/2 c. soy milk
1 c. raw cashews
1 1/3 tbs. arrow root powder
1/3 c. lemon juice
1 tsp. salt
1/2 tsp. garlic powder.
Blend in blender til smooth. Pour into pan and cook. ,
stirring constantly til it boils.
Cool and pour into a jar. You may need to thin down
for salad dressing. Just pour in a little water and stir.
Stirring briskly after it cools. Makes it smoother.
Soy milk:
1 c. soaked soy beans, blended in 4 c. water & a dash of
salt. Simmer 45 min. to 1 hour. Let stand then drain off top.
Discard settleings.
I freeze this in 1/2 c. containers, so I will have it when I make
mayonaise.
from the kitchen of Jeanne Woolsey
Got this receipe from Jeanne, don’t know if she has tried it or not.
I plan to try it soon., Lois.

Mustard Dill Sauce For Fish

1/4 c. mayo.
1/4 c. sour cream
1 tbs. dijon mustard
3/4 tsp. chopped fresh dill or 1/4 tsp. dill
Mix all, Cover and refrgerate til serving

Mock Sour Cream

2 tbs. skim milk
1 tbs. lemon juice
1 c. low fat cottage cheese
Place all ingredients in blender & mix
on med. high speed until smooth and
creamy. Use as a sour cream substitute.
from the kitchen of Jeanne Woolsey

Mexican Salad Dip

Mix 1 - 1 large can refried beans
1 small can refried beans
1 envelope taco seasoning
Mix 2 - 1 - 16 oz. sour cream
2 large ripe avacados, blended together, divided in half.
Prepare- 1 can black olives, sliced
-1 can diced green chilies
- 1 pkg shredded cheddar cheese
- 1 pkg. monterey jack cheese, shredded
- 1 bunch chopped green onions.
Topping - 3 tomatoes, diced, alfalfa sprouts
1.Place half of bean mix on a plate.
Layer as follows:
1. mix 1
2. mix 2
3. olives, onions
4. chilies
5. cheeses
6.Repeat
Top with tomatoes and sprouts
serve with tortilla chips.
from the kitchen of Lois Wood

Melted Cheese Sauce

Vegetarian
2 c. water
1/4 c. clean raw cashews ( rinse thoroughly)
4 oz. jar pimentos
3 tbs. food yeast flakes
2 tbs. cornstarch or arrowroot powder
1 tbs. fresh lemon juice
1 1/2 tsp salt
1/2 tsp. onion flakes or powder
Process cahews in about 1/2 c. of the water in blender
til very smooth.
Add remaining water and other igredients and
continue blending til very smooth.
Simmer in heavy saucepan til thickened.
Pour over veggies, potatoes or tortilla chips.
from the kitchen of Lois Wood.

Marinade For Burger Patties

1/4 c. orange juice
1/4 c. soy sauce
2 tbs. brown sugar
1 clove garlic, minced
1/8 tsp. powdered ginger
use with hamburger patties.

Marinade For Lamb

3/4 c. dry red wine
1/4 c. olive oil
2 crushed juniper berries
Sprig each, parsley & thyme
1 clove garlic, crushed
2 slices onion
1 tsp. salt
1/8 tsp. pepper
thumb nail size of bay leaf
Combine all. Pour over lamb.
Marinate several hours in
refrig.

Marinade For Beef

1/4 c. soy sauce
2 tbs. dijon mustard
1 tbs. lemon juice
4 garlic cloves, peeled
1 tsp. gingeroot, minced
1/2 tsp. dried thyme
1/2 tsp. pepper
1/2 tsp. fresh rosemary leaves.
Whiz in blender.

Lemon Herb Marinade

1/2 c. lemon juice or red wine vinegar
1/2 c. olive oil
1/4 c. finely chopped onion
1/2 tsp. dried rosemary, crushed
1 bay leaf
1/4 tsp. black pepper
Combine all, bring to boil, simmer
5 min. cool

Layered Mexican Dip # 2

1 can (16 oz) refried beans
6 oz. prepared bean dip
1 onion, chopped
2 avacados, chopped
2 tbs. lime juice
1 c. sour cream
2 tbs. mayo
1 pkg. taco seasoning mix
6 oz. monterey jack cheese, grated
6 oz. cheddar cheese, grated
1 can 2.25 oz chopped black olives
2 tomatoes, chopped
2 green onions, sliced
In a 13x9 dish, layer refried beans, bean dip & onions.
2. Sprinkle avacados with lime juice, arrange on bean
layer.
3. Stir together sour cream and mayo. carefully spread
over avacados.
4.Sprinkle taco seasoning mix, over avacados.
5. then monterey jack cheese
6 Then cheddar cheese
7. Layer olives
8 Arrange tomatoes and green onions on top.
from the kitchen of Lois Wood

Korean BBQ Sauce Marinade

3 cloves garlic, crushed
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
2 tbs. oil
1 bunch green onions with tops, chopped
4 tbs. soy sauce
Combine all, marinade 4 lbs meat,
blade cut, ribs, chuck steak, for at
least 2 hours.
Turn meat & baste while marinating.

Italian Artichokes

2 cans artichoke hearts, drained and chopped
1 c. mayo
1 pkg dry salad dressing mix
Mix all.
Serve with crackers
Artichoke & Hot Cheese Dip
2 cans artichoke heart, drained and chopped
2 c. mayo
1 1/2 c. parmesean cheese
1 tps. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Combine all in a baking dish,
Bake 350 for 20 min or til
bubbly.
Serve with crackers.
wheat thins, or melba rounds

Horseradish Cheese Ball

2 - 8 oz - cream cheese, softened
1 tbs. prepared horseradish
1 tsp. celery salt
1/2 tsp. onion salt
1 c. chopped dried beef
3/4 c. chopped fresh parsley
Early in the day or day before,
In small bowl with mixer at med.
speed, beat cream cheese til smooth.
Beat in horseradish, celery& onion salt.
Mix in beef, chill til firm. Form a ball.
Sprinkle with parsley.

Flavored Butters

3 sticks butter
1/2 c. honey
1/4 c. powered sugar
Beat all together
Avacado Butter
1/2 c. softened butter
1/2 c. ripe avacado, mashed
4 tbs. fresh lemon juice
2 tbs. chopped parsley
1 tsp. worcestersire sauce
1/2 tsp garlic salt
use electric mixer
Strawberry Butter
1 lb. butter
1 c. strawberry preserves, drain extra liquid.
1/3 c. powdered sugar
use mixer

Homemade Pizza Sauce

1 can - 29 oz - tomato sauce
1 can - 12 oz- tomato paste
1 tbs. italian seasoning
1 tbs.
dried oregano
1 2 tsp. fennel seed, crushed
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
In a saucepan, over med. heat, combine tomato sauce, & paste
Add remaining ingredients , mix well.
Bring to boil, stirring constantly, Reduce heat, cover and simmer
for 1 hour , Stir occasionally. Cool.
Pour into freezer containers & freeze up to 12 months.

from the kitchen of Lois Wood

Hollandaise Sauce

3 egg yolks
1/4 c. simmering water
1 1/2 tbs. freshly squeezes lemon juice
1/2 c. butter , melted
1. In double boiler over simmering water, whisk yolks
for about 1 min. Stir constantly. Yolks should cook but
not solidify..
2. Add simmering water 1 tbs. at a time, whisking vigor-
ously between additions, til mixture thickens. 1-2 min.
Stir in lemon juice.
3. Remove from stove & place over another pan or bowl
of hot water. Slowly add melted butter, continue whisking
add salt.
Serve immediately.
from the kitchen of Lois Wood

Healthy Pimento Cheese

1 c. water
1 c. raw cashews, well rinsed
1 jar - 4oz - pimentos, undrained
1/4 c. lemon juice
2 tbs. unhulled sesame seeds
1 1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. bakon seasoning
Place all in a blender and blend about 4 min.
til creamy smooth.
Store in refrigerator, it will keep about 10 days.
I often use sunflower seeds instead of cashews.
May substitute red bell peppers for pimentos.
this can be frozen.
from the kitchen of Lois Wood

Healthier Mustard

1 c. cashew Mayonaise
2 tsp. turmeric
2 tsp. onion juice
1 1/2 tbs. chopped parsley
4 tsp. lemon juice
1/8 tsp. paprika
1/8 tsp.garlic & onion salt
Blend all!
from the kitchen of Lois Wood
I haven’t tried this yet,.

Green Onion Dip

1 c. sour cream
1 c. mayo.
1/2 c. chopped green onions
1/2 c. chopped parsley
1 tsp. dijon mustard
1 clove garlic, crushed
Blend til smooth. Chill.
Makes 2 cups.
French Onion Dip
1/2 c. mayo
2 c. sour cream
1 pkg onion soup mix
Mix and chill

Garlic Butter

1 to 3 cloves garlic, minced
1 tsp. to 1 tbs. salt
1/2 c. butter Blend well, softened
use mortar and pestle to mash garlic.
Add salt & butter..

Garden Fresh Salsa

6 med. tomatoes, chopped
3/4 c. chopped green bell peppers
1/2 c. chopped onions
6-8 cloves garlic, minced
2 tsp. cider vinegar
2 tsp. lemon juice
2 tsp. oil
1 - 2 tsp. minced jalapeno peppers
1 -2 tsp ground cumin
1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
Mix and refrigerate
Serve with tortilla chips

Garbanzo Spread

1 c. ground sesame seeds
2 c. cooked garbanzos with juice, or -20 oz - can
1 large clove garlic, minced or 1/2 tsp. garlic powder
1 small green onion or or 2 tsp. onion powder
1/2 tsp. salt
1/4 c. fresh lemon juice, to taste
1. Liquify beans & juice in blender
2. Blend in onion, garlic, & salt
3. Add sesame seeds & lemon juice, blend
4. chill at least 1 hour to thicken & let flavors to blend
use as a dip, for sandwiches, or with pita bread
from the kitchen of Jeanne Woolsey

Fried Cheese

8 oz. cheddar cheese or swiss
3/4 c. cornflakes crumbs
1/2 tsp. fine herbs
2 beaten eggs
oil for deep fat frying
Cut cheese in sticks. Combine crumbs &
herbs. Dip cheese in beaten eggs.
then roll in crumbs.
Chill 2-3 hours to set coating.
fry cheese sticks in deep fryer, 375
a few at a time. 30 to 45 seconds
Drain on paper towels. keep warm.

Fresh Homemade Salsa

6 jalapeno Peppers
4 cloves garlic chopped
1 small onion, chopped
1 - 32 oz - can tomatoes or 4 or 5 fresh
Nice to mix the two.
1 bunch cilantro or use dreid
juice of 3 limes
salt to taste
Cook peppers on high in microwave in small amt.
of water for 1 1/2 min. Let stand 2 min.
Remove seeds and coarsly chop.
In food processor with blade running , process
garlic til minced. Add pepper & part of cooking
liquid & onion. Pulse to rough chop. Add to
chopped tomatoes with juice of 3 lemons.
Add cilantro. Salt to taste, add garlic powder
to taste.
from the kitchen of Lois Wood

Flavored Butter

Garlic butter
1/2 c. butter, melted
2 cloves garlic, minced
1/2 tsp. garlic powder
Parsley Butter
1/2 c. butter
1 tbs. snipped parsley
1 tsp lemon juice
1/4 tsp. savory 1/4 tsp. salt
Herb Butter
1/2 c. butter
1/2 tsp. sage
1/2 tsp. dried thyme
Lemon tarragon butter
1/2 c. butter
1 tsp. tarragon
1/2 tsp. finely grated lemon peel
from the kitchen of Lois Wood

Fiesta Onion Dip

1 pkg. onion soup mix
1 can ( 16 oz) stewed tomatoes, undrained, cut up
2 tsp. chili powder
1 c. shredded cheddar cheese
In small pan, heat soup mix, tomatoes, chili powder,
to simmer, Cover and simmer 10 min.
Pour into bowl, sprinkle with cheese before serving.
Serve with veggies or chips.

Eggless Mayonaise

1 small can evap. milk
1 c. veg. oil
juice of one lemon
1/2 tsp.chicken like seasoning
dash garlic salt
dash seasoned salt
Pour evap. milk into a blender.
Gradually add oil, pouring in a thin, constant
stream. This will make a white emulsion.
Pour into a small bowl, add seasonings and mix well.
Add lemon juice last, because as soon as you add it
the dressing will begin to set up. Keep stirring til the
mayo is a good consistency and the little lumps have
disappeared.
Store in refrigerator. This will not keep as long as
commercial mayo but will keep several days.
Use just as you would mayo or salad dressing.

Easy Blender Hollandaise Sauce

2 egg yolks
dash salt
1/2 tbs. lemon juice
dash cayenne pepper
3 tbs. melted butter
Blend yolks, salt, lemon juice & pepper.,
in blender til smooth.
Melt butter in saucepan. Turn on blender
and slowly add melted butter.

from the kitchen of Lois Wood

Easy Avacado Dip

freezing is the secret of this simple
to prepare party dip
4 med. avacados, mashed
8 oz cream cheese
2 tbs. fresh lemon or lime juice
1 tbs. vinegar
1 tbs. grated onion
1 - 2 tsp. salt
dash of hot pepper sauce.
Mash avacados in med. bowl. Transfer to blender.
Add remaining ingredients & blend til smooth.
Spoon into plastic containers , cover and freeze.
Thaw before serving.
from the kitchen of Lois Wood..

Drawn Butter

1 lb. butter, slowly melt butter in a glass dish,
use a micro-wave. You will see it separate.
Gently pour the rich top part off.
The milky bottom part can be used in cooking.
The rich top part is drawn butter.
This is wonderful with a squeeze of lemon or
a sprinkle of garlic to use for dipping with most
any sea food.
From the kitchen of Lois Wood

Grams Ranch Dressing

2 c. mayo
2 c. buttermilk
1/2 tsp. garlic powder
2 tsp. dried onion flakes
1 tsp. black pepper
2 tbs. parsley flakes
1 tsp. Salt (to taste)
1 1/2 tsp. onion powder
this is very good, much cheaper than buying
ready made. Keeps a long time in refrig.
It it separates just stir it.

Dill Weed Dip

2/3 c. mayonaise
2/3 c. sour cream
1 tbs. diced onion
1 tbs. diced parsley
1 tsp. lowerys seasoning salt
dash pepper
2 drops tobasco sauce
1/2 tsp. woecestershire sauce
1/2 tsp. accent
Mix and let stand at least 2 hours
before serving.
Good with fresh veggies.

Curry Dip

1 1/2 c. mayo
1 tsp. curry powder
1 tbs. onion, grayed
1/2 tsp. dry mustard
1/2 tsp. salt few drops tobasco
Blend and chill several hours before serving.
use with veggie sticks.

Creamy Italian Sauce

1/2 c. creamy Italian Dressing
1/4 c. sour cream
1/4 c. mayo.
1/4 c. milk
Mix all...

Lemon Mustard Sauce
3/4 c. mayo.
2 tbs. lemon juice
1 tbs. dijon mustard
1/8 tsp. cayenne pepper.
Mix all, cover and refrigerate at least 1 hr.
to blend flavors.

Creamy Dill Dip

1 - 8 oz - cream cheese, softened
1 - 8 oz - sour cream
2 tbs. finely chopped green onion
2 tsp. dill weed
1/2 tsp. seasoned salt or salt
Mix well.
Creamy Hot Beef Dip
1 pkg. - oz - cream cheese, softened
1 c. - 8 oz - sour cream
3 oz. dried beef, rinsed and finely chopped
1 1/2 tsp. chopped onion
2 tbs. chopped bell pepper flakes
1/2 tsp. garlic powder.
pepper to taste
Combine all, in 1 qt. baking dish.
375 for 30 min. til hot and bubbly.
Use with raw veggies and /or crackers.

Cowboy Marinade

1/2 c. worcestershire sauce
1/4 c. olive oil
1/4 c. cider vinegar
1/2 c. chopped onion
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. salt
your favorite steak!
Combine all except steak, use plastic bag.
steak in bag, pour marinade over.
Marinate several hours in refrig.
from the kitchen of Lois Wood

Cocktail Sauce

1/2 c. chili sauce
1/3 c. catsup
2 -4 tbs. horseradish
1 1/2 tsp. worcestershire sauce
1 tbs. lemon juice
for a sharper sauce use:
1 1/4 tsp. salt
1 tbs. lemon juice
dash pepper
a few drops tobasco sauce.
from the kitchen of Lois Wood

Chinese Mustard

1/4 c. dry mustard
1 tsp. vinegar
1/2 tsp. soy sauce
Add enough water to make a
thick paste.
Mix and let age several hours
before using.
from the kitchen of Lois Wood

Chilled Marinated Asparagus

2/3 c. packed brown sugar
2/3 c. cider vinegar
2/3 c. soy suce
2/3 c. veg. oil
4 tsp. lemon juice
1 tsp. garlic powder
2 lb. fresh asparagus, trimmed
1 c. chopped pecans, toasted
In saucepan, combine brown sugar . vinegar,
soy sauce, oil, lemon juice, & garlic powder.
Bring to a boil, reduce heat & simmer, uncovered
5 min. Refrigerate til cool.
In another skillet, cook asparagus til tender crisp.
Drain and rinse in cold water.
Place asparagus in large zip lock bag, Add marinade,
seal bag & seal to coat.
Refrigerate 2 hours or overnight. Turn occasionally,
Drain & discard marinade. Place asparagus on a
serving plate. Sprinkle with pecans.

Cheese Whiz

Very good !
2 lb. velveeta cheese
3/4 c. butter
1 large can evaporated milk
1/4 tsp. yellow food coloring
Melt all ingredients in double boiler.
Pour into small jars and refrigerate.
This will freeze nicely.
Makes 6 to 8 half pints
from the kitchen of Lois Wood

Cheese Sauce # 2

1 jar -8oz- process cheese spread
2 tbs. milk
1/4 c. chopped tomato
3 med green onions, sliced
Heat cheese spread and milk over med. heat.
Stirring constantly til smooth.
Stir in tomato & onion.
Serve warm.

Cheese Logs

1 c. whole tomatoes
1- 8oz - cream cheese
2 c. grated cheddar cheese
1/2 c. butter
1/2 c. finely chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp. cayenne pepper
8 oz. chopped walnuts
fresh tomato and parsley.
In a large bowl, combine tomatos, cheeses,
butter , onion, garlic,cayenne. Beat with mixer
til smooth.
Spoon onto waxed paper, roll into a log.
Place in freezer til firm. Remove from paper,
Smooth shape. Cover with chopped nuts,
Garnish with bits of fresh tomato, sprinkle
with parsley.

Best Ever Red Sauce

Makes 10 cups, 2 1/2 quarts
2 tbs olive oil
1 1/2 c. chopped yellow onions
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
2 - 28 oz- cans whole peeled tomatoes
2 - 15 oz - cans tomato sauce
3 tbs. tomato paste
2 c. water
1 tsp. sugar
Heat oil in large heavy pot over med. heat. Add onions,
garlic, salt, basil, oregano, & pepper. Cook, stirring til
soft, about 5 min.
Crush tomatoes with hands, add to onion mixture with
tomato sauce, paste, water & sugar. Stir well.
Simmer over med high heat. Lower heat & simmer , un-
covered, 45 min.
Stir occasionally, will keep a few days in the refrig. or
freeze.
this is good and freezes well.

Bean Dip

1 can - 16 oz - refried beans
picante sauce
1 chopped tomato
guacamole
1 small can chopped green chilies, drained
grated cheese
1 - 4 oz - can chopped black olives
Layer ingredients in the order give.
Use a 9 inch pie plate. Chill for 30 min.
Serve with tortilla chips.
Guacamole
2 ripe avacados, mashed
2 tbs. finely chopped onion
hot pepper sauce to taste
1 tbs. lemon juice
1 tomato , chopped
Mix avcado with onion, hot pepper sauce,
& lemon juice. fold in tomato.

BBQ Sauce

1 -32 oz- bottle ketchup
1 tbs. celery salt
3/4 tsp. garlic salt
3/4 c. brown sugar
1/2 tsp. pepper
1 tsp. red pepper
3 tbs. liquid smonke
Mix all, pour back into ketchup bottle.
No need to refrigerate.

Basil Pesto Sauce

1/2 c. olive oil
3 cloves garlic
1-2 c. basil leaves
1/2 tsp. salt
1/2 c. parmesean cheese
1/4 c. pine nuts or walnuts, toasted
Process all in food processor til blended well.

Balsamic Mustard Marinade

for beef, pork, poultry
2 tbs. dijon mustard
2 tbs. balsamic vinegar
1 tsp. cracked pepper.
Combine, makes 1/4 c. - 1 1/2 lb. meat.

Baked Onion Dip

2 c. chopped vidalia onions
2 c. mayo.
2 c. shredded swiss cheese
2 tbs. parmesean cheese
Combine onion, mayo, swiss cheese,
in mixing bowl. Sprinkle parmesean cheese
on top.
Bake 325 40 min.

Vegetarian American Cheese

2 1/4 c. boiling water
1/3 c. Ems jello, (kosher)
1 c. clean raw cashews
1 -4oz - jar pimentos
3 tbs. food yeast flakes
2 tbs. fresh lemon juice
2 tsp. onion powder
2 tsp. salt
1 tsp. paprika
1/4 tsp. garlic powder
Dissolve Ems jello in boiling water. Process cashews
in jello in food processor til smooth.
Add remaining ingredients & continue blending til very smooth.
Pour into containers and refrigerate . Can be sliced when firm.
For grating, freeze first then grate while partially frozen.
Will melt when reheated.
from the kitchen of Lois Wood.

Six Layer Taco Dip

serve with chips!
4 oz cream cheese at room temp.
1/2 c. sour cream
1 jar - 15 oz- salsa drained and divided
1 tbs. plus 1 tsp. chopped fresh cilantro, divided
1/4 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. cayenne
1 can - 15 oz - black beans, rinsed & drained
1 small can diced green chilies
1 c. finely shredded cheddar cheese. - 4 oz -
tortilla chips
At med. speed of electric mixer, beat cream cheese til
smooth. Stir in 2 tbs. salsa, 1 tbs. cilantro, cumin, garlic
powder & cayenne.
Spread mixture in bottom of a 5 qt. serving bowl.
Top with beans, remaining salsa, & olives.
Sprinkle with cheese & remaining cila\ntro.

Veggie Seasoning Mix

2 tbs. garlic salt
2 tbs. onion powder
2 tbs. dry minced onion
2 tbs. salt
use 1/2 to 1 tsp. to cooked veggies

Taco Seasoning Mix

1/4 c. dried minced onion
1/4 c. chili powder
3 tbs. salt
4 tsp. cornstarch
1 tbs. dried minced onion
1 tbs. ground cumin
1 tbs. crushed red pepper flakes
2 tsp. beef boullion granules
1 1/2 tsp. dried oregano
Use 2 tbs. - equivilent to 1 envelope taco seasoning.

Sweetened Condensed Milk

1 c. powdered milk
1/3 c. boiling water
3 tbs. melted butter
2/3 c. sugar
put in blender, process til smooth,
this is good but thin.

Soy Sauce Substitute

3 tbs. beef bouillon granules
1 1/2 c. boiling water
1/4 c. plus 1 tsp. cider vinegar
2 tbs. sesame oil
1 tbs. dark molasses
dash pepper
In small bowl, dissolve bouillon in
boiling water.
Stir in the remaining ingredients. Pour
into a jar with a tight fitting lid.
Store in the refrigerator. Shake well
before using.
yield 2 cups
from taste of home magazine!

Rug Shampoo

3/4 c. detergent
1 gal. warm water
1/2 c. white vinegar
Whip up a foamy lather. Put on rug with
brush or sponge. Dry overnight, the vaccum.
from my mother, Ora Belle Mitchell

Roasted Garlic

Prep & cook time 50 to 60 min.
3 heads garlic
1 -2 tbs. evoo
salt & pepper
Cut off tops of garlic heads.
Pour evoo over top. ( extra Virgin Olive Oil)
Season with salt & pepper
Wrap in foil
Bake garlic 350 til very soft.
45 to 55 min.

Ranch Dressing And Dip Mix

Store in airtight container for up to 1 year!
2 tbs. + 2 tsp. dried minced onion
1 tbs. dried parsley flakes
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 1/2 tsp. garlic powder
for salad dressing use:
1 c. mayo , 1 c. buttermilk, 1 tbs. mix
for dip:
1 c. sour cream, 1 tbs. mix.

Pickled Garlic

Use big cloves, serve with grilled meat
or sandwiches, salads, or whole as
appetizers.
3/4 c. white vinegar
2 tbs. sugar
1/4 tsp. hot chili flakes
1/4 tsp. black peppercorns
1/4 tsp. cumin seed
1 c. large garlic cloves, peeled
In a 1 1/2 qt. pan, combine all ingredients, except garlic
Bring to boil over high heat. Add garlic cloves and return
to boil. Simmer uncovered for 2 min. Pour into a jar.
Cover, cool, chill at least 24 hours or up to 1 month..

Pancake Mix

6 c. flour
1 1/2 tsp. baking soda
3 tsp. baking powder
3 tsp. kosher salt
2 tbs. sugar
Mix thoroughly each time you use this.
Keeps 3 mon.
Pancakes:
2 c. milk
4 tbs. butter, melted
2 c. buttermilk
2 eggs
thoroughly combine liquid, beat eggs, add
mix last.
griddle 350
Don't overmix

Moms All Purpose Cleaner

1 -8 quart- size powdered milk
1 med. size nestle quick
1 - 6 oz- coffee mate powder
1/2 c. powdered sugar
Mix well.
Use 1/3 c. to a cup of hot water

Cocoa Mix
1 c. cocoa
2 c. sugar
1 c. coffee creamer
5 1/2 c. powdered milk
1 1/2 tsp. salt
Mix well. Store in air tight container.
1/4 c. mix - to 1 c. hot water.
from the kitchen of Lois Wood

Hot Chocolate Mix

1 -8 quart- size powdered milk
1 med. size nestle quick
1 - 6 oz- coffee mate powder
1/2 c. powdered sugar
Mix well.
Use 1/3 c. to a cup of hot water

Cocoa Mix
1 c. cocoa
2 c. sugar
1 c. coffee creamer
5 1/2 c. powdered milk
1 1/2 tsp. salt
Mix well. Store in air tight container.
1/4 c. mix - to 1 c. hot water.
from the kitchen of Lois Wood

Homemade Tempura Batter

Sift 1 c. flour with:
1 tsp. baking soda
2 tsp. ginger
1 tsp. salt
Blend in 1 c. very cold water til smooth.
Heat 3 c. oil, in fryer. Dip food into batter
Drop into oil. fry 2 to 3 min., turning to
coat evenly. Drain on paper towels.

Homemade Spaghetti Sauce Mix

1/4 c. cornstarch
1/4 c. dried minced onion
1/4 c. dried parsley flakes
3 tbs. dried vegetable flakes or sweet pepper flakes
2 tbs. italian seasoning
4 tsp. sugar
4 tsp. salt
2 tsp. dried minced garlic
for sauce:
1 lb. ground beef
2 c. water
1 can - 6 oz - tomato paste
1/4 c. spaghetti sauce mix.

Homemade Sour Cream

2 c. whipping cream
2 tbs. buttermilk
Combine, pour into sterilized jar.
Stir well, cover loosley with plastic
wrap.
Let stand in warm place til cream becomes
thick. 24 to 48 hours.
Stir well and refrigerate.
Makes 1 pint.
this is good.

Homemade Self Rising Flour

for each cup of flour add:
1 1/2 tsp. baking powder
1/2 tsp. salt
there are approx. 3 1/3 c. flour per pound.
About 34 cups in a 10 lb. bag of flour

Homemade Seasoning Salt

6 tbs. salt
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. garlic powder2 tsp. paprika
1/2 tsp. curry powder
1 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. dill seed
1/2 tsp. celery salt.
Blend til fine, Store in air tight container
yield 2/3 cup.
1 c. + 2 tbs. salt
1 1/2 tsp. thyme
1 1/2 tsp. marjoram
1 1/2 tsp. garlic powder
6 tsp. paprika
1 1/2 tsp. curry powder
3 tsp. dry mustard
3/4 tsp. onion powder
3/8 tsp. dill seed
1 1/2 tsp. celery salt
Same as above..
yield 1 pint

Homemade Pudding Mix

Mix:
2 3/4 c. powdered milk
1 1/2 c. sugar
3/4 c. cornstarch
1 tsp. salt
Store in airtight container.
To make pudding:
Combine 1 1/4 c.Mix, 2 1/4 c. milk
In a 2 qt saucepan, bring to boil over med heat,
stirring occasionally,.
Boil 1 min., Remove from heat. Stir a small amount
into 1 beaten egg,( temper egg) Add to pudding,
stirring constantly (so egg does not curdle)Cook
and stir over med. heat for 2 minutes.
Remove from heat, add 1 tbs. butter, and 1 1/2 tsp.
vanilla and mix well.
Pour into dishes, cover with plastic wrap and chill.
2 to 3 hours.

Italian Meatball Seasoning

8 slices white day old bread cut in thirds
8 tsp. dried oregano
8 tsp. dried parsley
4 tsp. dried basil
4 tsp. dried marjoram
3 tsp. garlic powder
2 tsp. seasoned salt
Makes 2 cups.
Mix::
Place bread on ungreased cookie sheet,
Bake 200 - 20 min, turn, bake 15 to 20
min or til dried.
Place in food processor & process til
crumbly, Add seasonings, Store in
airtight container.
To use: 1 c. seasoned bread crumb mix
2 eggs
1/2 c. grated parmesean cheese
1 garlic clove, minced
1/8 tsp. pepper
1 lb. ground beef
2 tbs. oil
Mix and shape into 1 1/2 in. meatballs
Brown in oil til no longer pink.
Drain on paper towels.

Homemade Cream Soup Mix

2 c. powdered milk
3/4 c. cornstarch
1/4 c. chicken boullion granules
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. black pepper or use white pepper
Mix well, store in airtight container.
yield 3 cups.
Blend 1/3 c. mix, 1/1/4 c. water in a 1 qt. saucepan
til smooth. Bring to boil, 2 1/2 to 3 min.
Stir occasionally, cool, use as a substitute for 1 can
cream soup.

Classic Cream Soup Mix

2 c. non fat powdered milk
1/2 c. + 2 tbs. cornstarch
1/2 c. mashed potato flakes
1/4 c. chicken boullion granules
2 tbs. dried veg. flakes
1 tsp. onion powder
1/2 tsp. dried marjoram
1/4 tsp. garlic powder
1/8 tsp. white pepper
In blenderm combine all ingredients.
Cover and process til veg. flakes are
finely chopped.
Store in air tight container.
To use:
for 1 can cream soup,
1/3 c. soup mix
1 1/4 c. water
Brint to boil, 2 - 2 1/2 min. Cool or chill.

Homemade Baking Powder

2 tbs. cream of tarter
1 tbs. baking soda
1 tbs. cornstarch
Sift together, mix well
store in air tight container

Herb Seasoning Mix

Use in salt shaker instead of salt!
1/2 tsp. cayenne pepper
1 tbs. garlicpowder
1 tsp. ground or dried basil
1 tsp " " marjoram
1 tsp. ground or dried thyme
1 tsp. ground or dried parsley flakes
1 tsp. ground or dried leaf savoy
1 tsp. ground or dried mace
1 tsp. ground or dried black pepper
1 tsp. ground rubbed sage
Grind leaf herbs in blender.
Put in salt shaker.

Hearty Pancake Mix

5 c. flour
1 1/2 c. ww flour
1 1/2 c. finely crushed cornflakes
1 c. old fashioned oats
2 tbs. sugar
1 tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
Mix well, Store in air tight container.
Up to 6 months
To use:
1 1/2 c. milk
1 egg
1 tbs. oil
1 1/2 c. mix
Combine just til moistened. Pour batter
1/4 c. fulls onto hot griddle.

Grandma Belles Laundry Solution

Use no alunimum!
1 gal. hot water
1 c. cascade dishwasher soap
1/4 c. bleach
Soak clothes 30 min. Wash as usual.
Add white vinegar to rinse water.
from my mother, OraBelle Mitchell

G. Washington Broth Substitute

4 tsp. celery salt
1 tsp. turmeric
4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. marjoram
4 tsp. parsley flakes, ground
pinch savory
1 tsp. brown sugar
1 tsp. of this mix may be substituted for 1
packet of G. washington broth.
When so doing, use less salt.

Egg Substitute, Egg Beaters

3 egg whites
2 tbs. powdered milk
1 tsp. water
2 - 3 drops yellow food coloring
equivilent to 2 eggs

Egg Replacement

For binding veg. loaves & patties
To replace eggs in receipes use one
of the following.
1. 3 tbs. potato flour or potato flakes
2. 2 tbs. soy flour
3. 2 tbs. garbanzo flour & water to makes paste
4. 2 tbs. rolled oats, whizzed in blender
5. 2 to 3 tbs. gluten flour
6. 1/2 c. garbanzos, whizzed smooth, in 1/4 c. water
7. commercial product called ener-g-egg
8. or use egg beaters

Date Butter

3 c. pitted dates
1 1/4 c. water ( approx)
Cut dates in pieces, & place in blender
Add water and blend til smooth.
chill.

Date Butter # 2

Simmer til soft
3/4 to 1 c water
1 c. pitted dates
when soft, blend til smooth.
use in cakes, cookies, granola, etc.
will freeze

Crazy Crunch

6 - 8 qts. popped corn
1 c. brown sugar
1/2 c. butter
1/2 c. honey
1 tsp. baking soda
Mix brown sugar, butter, honey
in saucepan. Boil 1 - 2 min.
Remove from heat, add soda,
pour over popcorn.
Stir & eat.

Cracker Jacks

1/2 c. honey
1/4 c. butter
6 c. popped corn
1 c. peanuts
Beat honey & butter in saucepan.
Heat to boiling, cool.
Pour into buttered pan with peanuts
Bake 350 5 to 10 min. til crisp.
Stir several times.

Pomander Balls

Stud entire fruit with whole cloves,
then apply generously with the
following spice..
fruit: Spice:
limes ------------------powdered nutmeg
apple -------------------cinnamon
orange -------------------orris root powder
lemon -------------------powdered cloves
quince -------------------powdered allspice
Wrap in cheesecloth, then place in sealed
paper bags.
Best to age thse pomanders about 6 weeks.
for full fragrance.

Classic Onion Soup Mix

3/4 c. dried minced onion
1/3 c. beef bouillon granules
1/4 c. onion powder
1/4 tsp. sage
1/4 tsp.celery salt
use about 5 tbs. to equal 1 pkg
onion soup mix.

Bulk Shake And Bake For Chicken

4 c. flour
4 c. cracker meal
4 tsp. salt
2 tbs. sugar
2 tsp. each:
garlic & onion powder
1/4 c. oil
Mix all & store in refrig. This is
equvilent to 20 packs for 1/4 the price.

Breading Meal

1 2/3 c. flour or whizzed oats
1/3 c. brewers yeast flakes
2 tbs. chicken style seasoning
1 - 2 envelopes G. washington broth
1 tsp. garlic powder
2 tsp. fine herbs
1 tsp. onion powder
Makes 1 pint.

Bisquick Mix

9 c. flour
1/3 c. baking powder
1 tbs. salt
2 tsp. cream tarter
1/4 c. sugar
2 c. crisco
Store in air tight container in refrig.
or keep in freezer.
for biscuits use: 3 c. milk- 1 c. milk
Don't over mix

Bird Feed

1 c. lard
1 c. peanut butter
1/3 c. sugar
1 c. ww flour
2 c. oatmeal
2 c. corn meal
Melt & mix lard, & peanut butter.
Add remaining ingredients. Put
in cake pan, Cut to size.
In the even you want to feed birds and I hope
You enjoy it as much as I do!!

Baby Bam From Emeril

3 tbs. paprika
2 tbs. salt
2 tbs. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
1/4 to 1/2 tsp. cayenne pepper - to taste
Makes 3/4 cup
Great in pasta salads or ?

All Purpose Seasoning

2 tbs. onion powder
2 tbs. parsley flakes
1 tbs. celery salt
1 tsp. turmeric
1/2 tsp. garlic powder
1/4 tsp. marjoram
1/4 tsp. savory
Store in airtight container

Sunny Fruit Fiesta

1 cantaloupe half, seeded
1/2 honeydew melon, seeded
1/4 c. sugar
1/4 c. fresh lime juice
2 tbs. fresh lemon juice
1 1/2 tsp. lime zest
1 c. sliced fresh strawberries
1 c. black or red seedless grapes
use a melon baller on melons.
set aside.
combine sugar, lime juice, lemon juice,
and lime zest. Stir well to dissolve.
Add the melon balls, berries, & grapes.
toss lightly.

Wilted Salad

1 tbs. chopped parsley
1 hd. boston lettuce
1/4 c. sliced green onions
5 turkey bacon slices, diced
1/4 c. vinegar
dash garlic salt
1 1/2 tsp. sugar
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
2 hard cooked eggs
for garnish.
Tear lettuce in bite size pieces, Mix with onions and parsley.
In skillet, fry bacon, cut in small pieces.& add to bowl.
Pour off all but 1/4 c. bacon fat ( you will have to add oil, theres
little fat in turkey bacon)
Add all of next 5 ingredients, heat to boiling, stirring, pour over
salad, toss to coat.
Serve immediately.

Warn Spinach Salad

2 garlic cloves, minced
1/4 c. olive oil
3 tbs. red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 pkg. -10 oz ea. - fresh spinach, torn
Hard cooked eggs, & croutons
In a dutch oven, saute garlic in oil,
for 1 - 2 min. Remove from heat, cool slightly
Stir in vinegar, salt, pepper, add spinach
toss to coat.
Place on plate.
Top with eggs & croutons.

Vegetable Soup

Very good!
1/2 c. chopped celery
1/2 chopped onion
1/2 c. sliced carrots
1 c. diced potatoes
1 tsp. oil.
Cook in 2 qts. water 15 min. then add
1 c. canned tomatoes
1 to 4 tsp. brown sugar (to taste)
salt to taste
1/2 c. frozen or canned or fresh green beans
1/2 c. frozen or fresh peas
1/2 c. wk corn
Cook 15 min. more. Then add:
2 tbs. chopped parsley
1 tbs. butter.
Remove from heat.
This is better the second day.
Receipe from my friend, Betty Kramer
This soup is better the 2nd. Day..

Vegetable Chicken Noodle Soup

1 c. chopped celery
1/2 c. thinly sliced leek, white part only
1/2 c. chopped carrots
1/2 c. chopped turnips
6 c. chicken broth, divided
1 tbs. minced fresh parsley
1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. fresh rosemary or 1/4 tsp. dried
1 tsp. balsamic vinegar
2 ounces uncooked wide noodles
1 c. diced cooked boneless chicken breast
1. Combine celery, leeks, carrot, turnip, and 1/3 chicken broth
in a large saucepan. Cover and cook over med heat 12 to 15
min. or til veggies are tender. Stir occasionally.
2. Stir in remaining 5 2/3 c. broth, parsley, thyme, rosemary,
vinegar & pepper. Bring to a boil, add noodles, Cook til noodles
are tender, add chicken. Simmer until heated thru.

Vegetable Broth

2 tbs. oil
1 c. diced onion
2 -3 garlice cloves, minced
2 qt. water
1 c. sliced carrots
1 c. sliced celery
1/2 c. sliced turnips
1/2 c. diced potatoes
1 c. shredded greens
1/2 bay leaf
1/2 tsp. thyme
1/4 tsp. marjoram
salt to taste
Saute onions, garlic in oil 5 min. Reduce heat
Add all ingredients except salt.
Continue cooking 30 min. til veggies are tender
Strain. Reduce more if more flavor needed.
add salt..
use as a base for soup!

Vegetable Beef Soup

2 tbs. oil1 1/2 lb. boneless beef cubes, cooked til brown
1 c. chopped onions, add to beef & cook briefly
1 1/2 lb. beef marrow bones
3 qts. water
1 one lb. can tomatoes, cut up
5 tsp. salt
pepper to taste
1 tbs. caraway seeds
1 tbs. paprika
2 c. sliced carrots
2 c. diced potatoes
2 c. sliced celery
2 c. diced cabbage
1 lb. fresh mushrooms
Add bones to cooked beef & onions. Bring to boil.
skim foam off top.
Add tomatoes, salt, caraway seeds, paprika & pepper.
Cover & simmer 1 1/2 hours til meat is tender.
Remove bones, scooping out marrow.Add veggies
cook 30 min. Add sliced mushrooms, cook about 10
min.

Turkey Vegetable Soup

4 lb. turkey wings or turkey carcass
3 c. water
7 c. chicken broth
3 large onions, diced
1 c. diced turnips
1 c. diced celery
1 c. coarsley chopped cabbage
1/4 c. chopped parsley
1/4 c. barley
4-5 carrots, sliced
1/4 c. macaroni
1/4 tsp. dried marjoram leaves
1/8 tsp. thyme
1/2 tsp. pepper
1 1/2 c. corn
1 - 15 oz - can tomatoes
1 - 16 oz. can white beans
Season as desired
Cook 1 1/2 - 2 hrs.

Tortellini Soup

1 tbs. olive oil
2 med ribs celery, diced
1 med. carrot, diced
1 med. onion, diced
4 cloves garlic, minced
3 cans chicken broth
1. Heat oil in a 4 qt, saucepan over med. low heat,
Stir in veggies. Cover and cook 10 min. til soft.
Add broth and 2 c. water
2. Bring to a boil, stir in tortellini and simmer as pkg
directs.
Stir in remaining ingredients & cook thru..

Tomato And Onion Salad

prep time 10 min.
1/4 c. red wine vinegar
3 rounded tbs. brown sugar
1 tbs. worcestershire sauce
1 tsp. coarse black pepper
1 c. canned tomato sauce
2 tbs. evoo
3 large tomatoes, sliced 1/2 in. thick
1 large vidalia onion, sliced 1/2 in. thick
salt
2 tbs. chopped parsley to garnish
In a small saucepan over med. heat, combine vinegar,
sugar, worcestershire ,& pepper. Cook til all sugar is
dissolved in vinegar & liquids comes to a bubble.
Remove from heat and whisk in tomato sauce. Then
whisk in evoo. Let dressing stand.
Arrange veggies on a platter. Season with salt. Pour
dressing over salad.
garnish with parsley.

Tarragon Salad Dresssing

1/2 c. evoo –(extra virgin olive oil)
1/3 c. red wine vine vinegar
2 tbs. minced fresh tarragon or 2 tsp. dried
1 tsp. dijon mustard
1 garlic clove minced
1/2 tsp. tsp salt
1/2 tsp. pepper
1/2 tsp. minced chives
1/2 tsp. minced fresh parsley
Combine & shake well

Tangy Vinagrette Dressing

1 tsp. baby bam – look for this in homemade group receipes..
1 tsp. italian seasoning
1 1/2 tsp. dijon mustard
1 tbs. sugar
1/4 c. white wine vinegar
2 tbs. chopped green onion, tops only
3/4 c. veg. oil
Combine all but oil, then whisk in oil
til emulsified.
from Chef Emeril

Tangy Cabbage Slaw

1 pkg. chicken top ramen noodles
coleslaw mix
1/3 c. slivered almonds
3 tbs. sliced green onions
1/2 c. oil
1/3 c. white wine or cider vinegar
3 tbs. sugar
In large bowl, break noodles into small pieces.
Set seasoning packet aside.
add coleslaw mix, onions &almonds
In small bowl, combine, oil, vinegar, sugar
& contents of seasoning packet.
Pour over coleslaw & toss to coat.

Superb Yellow Pepper Soup

1 yellow pepper= 1 1/4 c. - med. 3/4 c.
Very very good!
1 tbs. olive oil
1 tbs. butter
6 med. yellow peppers, cut in 1 in. pieces
1 large onion, diced
1 med. potato, peeled & quartered
1 garlic clove, minced
6 c. chicken broth
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1 c. buttermilk
sour crean and snipped chives
Heat oil & butter in stockpot, saute peppers, onions, potatoes,
garlic til onions are tender. About 5 min.
Add broth, bay leaf, salt & pepper, bring to a boil. Reduce heat
cover & simmer 20 min. or til veggies are tender. Discard bay leaf.
Cool slightly. puree in blender or food processor. Return to pot.
Stir in buttermilk, heat thru, serve hot or cold.
Garnish with sour cream & chives.
Buy the yellow peppers when in season and sale,
Freeze for later use. This soup is one of my favorites!
Be sure and use the garnish, sour cream/ chives or scallions.

Summertime Strawberry Jello Salad

Bottom Layer--
1 small pkg. strawberry jello
1 c. boiling water
1 c. cold water
In a bowl, dissolve jello in boiling water. Stir in cold water, Pour into a 9 x13 dish. Chill til set.
Meanwhile begin middle layer.
Middle Layer--
1 envelope unflavored gelatin
1/2 c. cold water
1 c. half and half
1 pkg cream cheese, softened
1 c. sugar
1/2 tsp. vanilla
Place unflavored gelatin & cold water in a small bowl. Let stand til softened. In a saucepan over
med. heat heat cream, do not boil. Add softened gelatin, stir til gelatin is dissolved Cool to room temp.
In a mixing bowl beat cream cheese, sugar and vanilla til smooth
mixture. Mix well. Carefully pour over bottom layer. Refrigerate til set. about 1 hour.

Strawberries In Balsamic Vinegar

Good!
1 pint strawberries, cut in half
2 tbs. superfine sugar
1 tbs. balsamic vinegar
Combine berries with sugar.
Let stand 30 minutes.
Just before serving, toss
with balsamic vinegar.
Serve on spinach leaves.
Serve at once..

Spinach Bisque

1/2 c. chopped onion
2 tbs. butter
1/3 c. flour
1/2 to 1 tsp. salt
1/8 tsp. nutmeg
2 1/2 c. milk
1 c. water
3/4 c. processed american cheese
1 pkg. -10 oz - frozen chopped spinach thawed & drained
Oyster crackers, opt.
In a 3 qt. saucepan, saute onion in butter til tender. Stir in
flour, nutmeg, & salt til smooth.
Gradually whisk in milk & water. Add cheese, cook and
stir over med. heat til melted.
Add spinach, cover and simmer 4 -5 min. or til heated thru.
Serve with crackers if desired.

Saurkraut Salad

2 c. sourkraut, rinsed & drained
1/2 c. each:
chopped
bell pepper
onions
carrots
sugar
red wine vinegar
Mix, Cover & chill overnight. Drain well.
Serve.l

Simple Balsamic Vinagrette

good!
1/4 c. balsamic vinegar
1 -2 tsp. brown sugar
1 clove garlic, minced
little salt & pepper
3/4 c. evoo
Slowly add oil, whisk til emulsified.
Fro. Chef Emeril

Seven Fruit Salad

1/2 c. lime juice
1/2 c. water
1/2 c. sugar
2 med. nectarines, thinly sliced
1 pint blueberries
1 large firm banana, thinly sliced
1 pint fresh strawberries, sliced
1 1/2 c. watermelon balls
1 c. green grapes
1 kiwi fruit, peeled & chopped
In bowl combine lime juice, water, sugar, Stir til sugar is
dissolved.Add nectarines & bananas, toss to coat.
In a 2 1/2 qt. glass bowl, combine remaining ingredients
Add nectarine mixture, Stir gently.
Cover and refrigerate for 1 hour.
Serve with a slotted spoon.

Savory Yellow Split Pea Soup

1 small pkg, yellow split peas
1 rib celery, cut in pieces
1/2 onion, cut up
salt to taste
chicken seasoning
Cook in chicken broth, use as much as needed for soup.
Add all ingredients, simmer til tender.
Then blend in food processor or blender til smooth
Best to let it cool about 10 min. before blending.
Fry an egg, breaking it up in small pieces, fry til golden
brown.
Add the egg and 1 c. noodles to pea broth.Cook til noodles
are done.Add more chicken broth as needed.
Add a little butter at end of cooking. Adjust seasoning..
From my dear friend Betty, when we lived in Soap Lake, Wa.

Roasted Garlic Vinagrette

3 large whole roasted heads of garlic
1 tsp. + 2 tbs. olive oil
Squeeze garlic bulbs into blender.
add:
3 tbs. tarragon vinegar
2 tbs. water
1 tbs. sugar
1 tbs. lemon juice
1 1/2 tbs. italian seasoning
1/2 tsp. dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
Remaining oil
Cover and process til smooth.
Store in refrigerator.
3/4 c.

Pink Salad

1 -12 oz - cool whip
1 small cottage cheese
1 small box strawberry jello
1 - 8 oz. can crushed pineapple.
1 - 11 oz - can mandarin oranges
1 - 8 oz - can pineapple chunks.
Mix cool whip, cottage cheese, Sprinkle dry jello
over, stirring jello in. Drain fruit, stir in.
My grandaughter, Samantha LOVES this!

Perfect Mustard Vinagrette

2 tbs. dijon mustard
1/3 c. rice wine vinegar
1 c. evoo
1/2 tsp. kosher salt
1/4 tsp. pepper

Pasta Salad

About 10 cups.
1 lb. bow tie or penn pasta
3/4 c. parmesean cheese
2 tbs. basil pesto
1/4 c. evoo
3/4 tsp. baby bam
1/2 tsp. salt
Cook pasta about 10 min, drain, rinse with cool water, drain.
Pour into large bowl, add your choice..
cherry tomatoes
chopped tomatoes
blanched asparagus
other cheeses, feta, goat cheese
chopped black olives
chopped sun dried tomatoes
artichoke hearts
white beans or peas
red or green pepper
thinly sliced red onions
use what you like
From Chef Emeril
I grow my own basil,then make pesto and freeze it.
So I always have pesto on hand, make this salad a lot.
My family loves it. Occasionally we make a big bowl of
It and send it to my daughters work place for their lunch.

Party Salad

1 small pkg. lemon jello
1 c. hot water
1 - 16 oz - crushed pineapple, drained
3/4 c. cottage cheese or cooked rice
1/3 c. marachino cherries
8 oz. cool whip, thawed
Dissolve gelatin in hot water. Chill til partially set.
Add pineapple, cottage cheese or rice, & cherries.
Fold in whipped topping.

Waldorf Salad

3 -4 med. size apples
marshmellows
chopped nuts
chopped celery
raisins
marachino cherries
Dice apples and add remaining
ingredients.
Add slightly sweetned mayo
with a little vinegar.

Veggie Weggies

2 - 8 oz- pkg. crescent rolls
2 - 8 oz. - pkg. cream cheese
1 c. mayonaise
1 -1 oz - pkg Hidden valley buttermilk salad dressing mix.
Combine softened cream cheese, mayo and dressing, Mix and beat well.
Set aside.
Press crescent dough onto two ungreased cookie sheets. forming a
rectangle on each pan. Bake in preheated oven 350 10 to 12 min.
When crusts have cooled, spread creamed mixture evenly on both
crusts.
Top each with fresh chopped veggies. (your choice) I used cucumbers, cauliflower
florets, black olives, and tomatoes, seeded, Best to use roma tomatoes.
or the tiny grape or cherry tom. cut in half.
Better to assemble last minute so crusts don't become soggy.
Keep in refrigerator til serving time.

from the kitchen of Lois Wood

Overnight Fruit Salad

3 eggs, beaten
1/4 c. sugar
1/4 c. vinegar
2 c. green grapes
2 c. minature marshmellows
1 can - 20 oz - pineapple chunks, drained
1 can - 15 oz - mandarin oranges, drained
2 med. firm bananas firm , sliced
2 c. heavy whipping cream, whipped
1/2 c. chopped pecans
In a double boiler over med heat, Cook & stir eggs, sugar &
vinegar, til mixture is thickened & reaches 160. Cool.
In a large serving bowl,combine grapes, marshmellows,
pineapple, oranges, & bananas. Add cooled dressing. & toss to coat.
Refrigeate 4 hours or overnight. Just before serving, fold in the
whipped cream, & pecans.
12 to 16 servings.

Orange Buttermilk Salad

1 can - 20 oz - unsweetened crushed pineapple, undrained
3 tbs. sugar
1 pkg. - 6 oz - orange jello
2 c. buttermilk
1 carton - 8 oz - cool whip, thawed
1 c. chopped nuts
In saucepan combine pineapple & sugar. Bring to boil,
Stir occasionally. When mixture boils immediately add
jello & stir til dissolved.
Remove from heat and cool slightly. Stir in buttermilk.
Chill til partially set. Fold in whipped topping and nuts.
if necessary chill mixture til it mounds slightly.
Pour into a lightly oiled 8 1/2 c. mold.

Onion Cream Soup

2 c. thinly sliced
sweet onions
6 tbs. butter, divided
1 can chicken broth
2 tsp. chicken seasoning
1/4 tsp. pepper
3 tbs. flour
1 1/2 c. milk
1/4 c. velveeta, diced
Shredded cheddar cheese & minced fresh Parsley
In large skillet,, cook onions in 3 tbs. butter over med low heat til tender.
Add broth, chicken seasoning & pepper. Bring to boil, remove from heat.
In large saucepan, melt remaining butter, stir in flour til smooth. Gradually
add milk. Bring to a boil, cook and stir 2 min. or til thickened.
Reduce heat, add cheese & onion mixture. Cook and stir til heated thru.

Mandarin Cashew Salad

toss salad:
1/2 hd. lettuce
1/2 spinach
1 c. drained mandarin orange slices
1 - 6 oz - can cashew nuts
Dressing:
1/3 c. vinegar
1 c. salad oil
1 tbs. celery seeds
1/4 c. grated onion
Salad can be fixed just before serving but the dressing
can be made the night before. Be sure and shake well
before using. Do not put dressing on til ready to serve.
Be sure and cover the salad with the dressing. You might
want to sprinkle a few cashew nuts on top.
Margaret Clark

Cheese Soup

Excellent!
1/2 c. grated carrot
1/2 c. finely chopped celery
1 c. water
2 tbs. chopped onion
1/4 c. flour
2 c. milk
2 c. chicken broth
1/2 lb. sharp cheddar cheese, diced
Cook carrots, celery in boiling water til tender..
Cook onions in butter til tender.
Stir in flour, add milk & chicken broth.
Cook over low heat til thickened.
Stir constantly. Add cheese and stir to blend.
Stir in veggies.
Add a sprinkle of cayenne pepper if desired.
I add a sprinkle to each serving bowl.
delicious....

Lemon Party Salad

10 large marshmellows
1 c. milk
2 -3oz-- pkg. cream cheese
1 small lemon jello
1 large can undrained crushed pineapple
1 c. whipped cream
2/3 c. mayo
Melt marshmellows in top of double boiler; add
jello, stir til dissolved.
Add cream cheese, stir well. Let cool.
When chilled fold in whipped cream and mayo
pour into molds or use loaf pan.
From the kitchen of Lois Wood

Lemon, Avacado Dressing

1 med. avacado, peeled and cubed
1/4 c. water
2 tbs. sour cream
2 tbs. lemon juice
1 tbs. minced fresh dill or 1 tsp. dill weed
2 tsp. evoo
1/2 tsp. seasoned salt
1/2 tsp. honey
1 garlic clove , minced
In food processor, combine first 9 ingredients.
Process til smooth.
Makes 1 cup

Lees Salad

this is good!
1 pkg. lime jello
1 c. hot water
1 c. pineapple juice
1/2 c. diced celery
1/2 c. chopped nutmeats
1 no 2 size can crushed pineapple
2 - 3 oz - pkg. cream cheese
1/2 pint whipping cream
Dissolve jello in hot water. Add pineapple juice then cool.
Soften cheese and blend. Add pineapple, celery & nuts.
Add to slightly thickened jello.
Whip cream and fold in. Pour into greased mold.

Layered Fruit Salad

Use large tall glass bowl
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. packed brown sugar
1/2 tsp. orange zest
1/2 tsp. lemon zest
1 cinnamon stick
2 c. fresh or canned pineapple chunks
1 c. seedless red grapes
2 med. bananas, sliced
2 med. oranges, sectioned
1 med. grapefruit, sectioned
1 pint strawberries, sliced
2 kiwi, peeled & sliced
In med. saucepan, combine first 6 ingredients. Bring to boil,
Reduce heat, simmer uncovered 5 min. Remove from heat,
cool completely.
Meanwhile, layer fruit in bowl. Remove cinnamon stick from
sauce. Pour sauce over fruit.
Cover & chill several hours.
This makes a very pretty dish!
We made ths, very pretty but a little sour,
Think I would double the sauce!

Kim Chee Chinese Cabbage

2 1/2 c. thinly sliced savoy cabbage
1 can drained bamboo shoots
2 tbs. thinly sliced green onions
1/4 c. seasoned rice wine vinegar
1 tsp. sugar
1 tbs. water
2 tsp. soy sauce
1 tsp. dark sesame oil
1 garlic clove, minced
Combine cabbage, bamboo shoots, & onions,
In another bowl, combine vinegar & next 5
ingredients. Stir well.
Pour over cabbage mixture. Toss well.
Serves 2

Kansas Salad

good!
1 c. mayo
1/4 c. sugar
4 tsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt
4 med. cucumbers, peeled and thinly sliced
3 green onions sliced.
I use this dressing for coleslaw a lot. Delicious!

Kansas Cucumber Salad

good!
1 c. mayo
1/4 c. sugar
4 tsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt
4 med. cucumbers, peeled and thinly sliced
3 green onions sliced.
I use this dressing for coleslaw a lot. Delicious!

Jellied Pear Salad

Stir 1 pkg. lime jello into 1 3/4 c. hot pear juice.
Aa 1 pkg. cream cheese. chill.
then whip 3/4 c whip cream & add 1/2 c. pecans.
Pour pears into well greased mold.
Chill in refrig.

Honey Poppy Seed Dressing

1/4 c. veg. oil
3 tbs. honey
2 tsb. lemon juice
1 1/2 tsp. poppy seeds
Shake all in a tightly covered jar.
Shake again before pouring over fruit

Vanilla Scented Fruit Salad

1/3 c. sugar
1/4 c. water
1/4 c. apple juice
1 tsp. vanilla
2 c. coarsley chopped apples
2 c. coarsley chopped pears
1 c. red or green seedless grapes
2 tsp. fresh lemon juice
Stir together first 3 ingredients in a small
saucepan. Bring to a boil, reduce heat and
simmer, stirring occasionally , 12 min. or til
mixture is reduced.
Remove pan from heat, stir in vanilla, and
cool completely.
Combine apples and next 3 ingredients.
in a large bowl. Drizzle cooled syrup over
fruit., gently tossing to coat,.

Tomatoes In Marinade

2/3 c. good vegetable oil
1/4 c. red wine vinegar
1/4 c. sugar
1 clove garlic, minced
1 green onion, minced
1 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/2 tsp. thyme leaves
3 c. cherry tomatoes, rinsed
Combine oil, vinegar, sugar, Whisk well.
Combine garlic, green onions, salt, pepper,
parsley, thyme,. Mix all, pour over tomatoes.
Let marinate overnight.

Pickled Celery Sticks

2 1/2 c. white vinegar
2 1/4 c. sugar
1 tsp. mustard seed
1 tsp. ground ginger
1/4 tsp. black pepper
4 - 3 in long cinnamon sticks
3 med. size bunches celery, make sticks
In a 2 qt. saucepan, combine vinegar, sugar
mustard seed, ginger, pepper., ccinnamon.
Over high heat, bring to boil.. Reduce heat
and simmer 5 min. to blend flavors.
Refrigerate til chilled, add celery sticks

Honey Mustard Dressing

2/3 c. mayo
1/4 c. honey
2 tbs. grey poupon mustard
1 tsp. white vinegar
pinch of paprika
pinch salt
Combine & whisk til combined

honey French Dressing

this is good!
3/4 c. honey
1/3 c. ketchup
1/3 c. cider vinegar
1/3 c. chopped onion
3 garlic cloves, minced
1 tsp. salt
1 tsp. paprika
1/2 tsp. celery seed
3/4 c. veg. oil
In blender or food processor, combine
first 8 ingredients. Cover and process til
blended. Add oil in a steady stream.
Process til thickened.
Makes 2 cups
keep refrigerated

Homemade Chicken Broth

2 1/2 lb. boney chicken pieces
2 celery ribs, with leaves, cut in chunks
2 med. carrots
2 med. onions, quartered
2 bay leaves
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
8-10 peppercorns
2 qts. water

Homemade Chili

1 1/2 c. granburger1 1/4 c. hot water
1 1/2 c. chopped onion
2 cloves garlic, minced
1 - 28 oz - can tomatoes
1 can kidney beans
1 tbs, sugar
2 tsp. chili powder
1 tsp. salt
Rehydrate granburger in hot water for 10 min.
Saute burger, onion, garlic in a little oil til
veggies are tender.
Add remaining ingredients. Stir til thoroughly
blended. Simmer uncovered 30 min. til proper
constistency is reached.
yield 6 cups.

Herb Dressing

1/2 c. buttermilk
1/2 c. sour cream
1/4 c. mayo
1/4 c. chopped green onions, tops only
1 tbs. minced fresh parsley
1/8 tsp. pepper
3/4 tsp. salt
1 tsp. minced fresh garlic
2 tsp. fresh lemon juice
1/2 tsp. baby bam
whisk all til smooth.
from Chef Emeril

Hearty Hamburger Soup

1 med onion, coarsley chopped
3 tbs. butter, melted
1 1/2 lb ground round
2 1/2 size can crushed tomatoes
3 cans chicken broth
2 cans water
4 carrots, sliced
1 bay leaf
4 celery tops, chopped
6 sprigs parsley
1/2 tsp. thyme
10 peppercorns
1 1/2 tsp. salt
Cook onions in butter til limp. Add beef, cook
slightly.Stir in remaining ingredients.
Cover and cook about 1 1/2 to 2 hours.
This is very good and very filling.

Hanley Fruit Salad

1 can pineapple chunks, drained
1 can fruit cocktail, drained
1 - 24 oz.- cottage cheese
1 small orange jello
nuts, opt.
7 oz. cool whip

from Carolyns mom., Michigan

Greek Dressing

1/4 c. water
2 tsp. lowerys seasoning salt
1 tsp. black pepper
1 tbs. oregano
3 c. olive oil
1/2 c. red wine vinegar

Grams Ranch Dressing

Never buy ranch dressing again!
Save money..
2 c. mayonaise
2 c. buttermilk
1/2 tsp. garlic powder
2 tsp. dried onion flakes
1 tsp.black pepper
2 tbs. parsley flakes
1 tsp. salt
1 1/2 tsp. onion Powder.
Combine in order given, whisking til smooth.
This will keep for a long time in refrigerator.
If it separates, just stir briskly.
I use it all the time, have for years.
from the kitchen of Lois Wood

Vegetarian Chili

2 cans -15 oz. ea. pinto beans rinsed and drained or
4 c. home cooked
1 - 28 oz- crushed tomatoes
1 can - 16 oz - kidney beans, rinsed & drained
1 can - 15 1/2 oz.- hominy, rinsed & drained
1 can - 15 1/2 oz- rinsed and drained
1 small can chopped green chilies
1 can - 6 oz tomato paste
2 small zuchinni, halved & thinly sliced
1 med onion , chopped
1 1/2 c. - 2 c. water
1 -2 tbs. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp sugar
1/2 c. monterey jack cheese.
Mix all but cheese. Cover and simmer 30-
to 35 min.
Sprinkle with cheese.

Tortilla Soup

1 can chicken broth
1 - 14 oz can cajun style stewed tomatoes-
3 tbs. fresh lemon juice
3 garlic cloves, pressed
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1 1/2 c. cubed cooked chicken.
1 c. frozen corn kernals
1 - 15 oz - can black beans, rinsed & drained
2 tbs. half and half
1 green onion, thinly sliced
tortilla chips.
1 c. shredded mexican 4 cheese
Serve with tortilla chips and if desired green onions & cheese.blend.., about 4 ounces
Blend first 7 ingredients to a boil. Reduce heat, add chicken, and next 4
ingredients, and simmer 20 min.

Homemade Chicken Broth

2 1/2 lb. boney chicken pieces
2 celery ribs, with leaves, cut in chunks
2 med. carrots
2 med. onions, quartered
2 bay leaves
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
8-10 peppercorns
2 qts. water

Glass Bowl Salad

1 med. hd. iceberg lettuce, shredded
1/2 c. chopped celery
1 c. shredded carrots
1 pkg. -10 oz - frozen peas, thawed
6 green onions, sliced
1 med. green pepper, chopped
1 c. mayo, 2/3 c. sour cream.
In a 3 qt glass bowl, layer first 6 ingredients in order given,
Combine mayo & sour cream til smooth. Spread evenly over salad
Cover & chill overnight.
Sprinkle with veg. baco chips before serving.

Garlic Soup

good!
2 small onions, chopped
3 garlic cloves, minced
1/2 c. butter
6 tbs. flour
6 c. chicken broth
1/4 to 1/2 tsp. cayenne pepper
In stockpot,saute onion & garlic in butter til tender.
Stir in flour, gradually add broth.
Bring to a boils, cook & stir 2 min. til thickened.
Reduce heat and simmer uncovered 15 min.
Stir in cayenne.
Can add a little shredded spinach, or cheese
or green onions!

Fresh Cream Of Mushroom Soup

1 lb. fresh mushrooms, wash & slice
butter
1/4 c. chopped green onions
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
3 cans chicken broth, or 6 c. homemade
2 egg yolks
1 c. heavy cream
chopped parsley
Saute mushrooms in 2 tbs. butter, Add green onions, saute.
Stir in flour, salt, pepper til smooth.
Add broth to make 6 cups. Cook til smooth and starts to
boil.
Beat egg yolks & cream til blended. Carefully pour into
soup.
Add parsley.

French Onion Soup

6 c. thinly sliced onions
1 tbs. sugar
1/2 tsp. pepper
1/3 c. veg. oil
6 c. beef broth
8 slices french bread. sliced 3/4 in. thick
1/2 c. shredded parmesean cheese
In dutch oven over med. low heat, cook onions, sugar,
& pepper in oil 20 min. or til onions are carmelized.
Stir frequently.
Add broth, bring to a boil. Reduce heat, cover & simmer 30 min.
Ladle soup into oven proof bowls. Top each with a slice of bread,
Sprinkle with cheese. Broil til cheese melts.
From the kitchen Of Tiffany Kovacs , New Jersey
Tiffany is my grandaughter and a great cook.
Thanks for the receipe Tiff!