Feel free to adjust the ingredients to taste, this is approximations based on what I think I put in for quantities (specifically the spices and liquids).

‍

2 - Mango

2 - Large Green Peppers (or 3-4 smaller)

1 - Large Vidalia Onion (or 2 smaller onions)

1 - Habannero

2 - Jalapeno

1 - Lime

2 Tbs - Pepper

1 Tbs - Salt (Garlic Salt is optional)

1/4 Cup - Apple Wine Vinegar

1/4 Cup - Grapeseed Oil

‍

Tools Necessary:

Food processor

Knife

Optional: Juicer

‍

‍

1. Skin the mangos and remove the seed, you can cut up the flesh of the mango if you prefer but it is un-necessary.

2. Remove the seeds from the green peppers, it works best if you cut them into thirds.

3. Optional: Remove the seeds from the habannero and jalepeno.

4. Peel and cut up the Vidalia Onion, quarters work best.

5. Juice the lime and pour it into the food processor.

6. Combine the mangos, green peppers, habannero, jalepeno, and Vidalia Onion in the food processor one piece at a time while the it is running.

7. Add the pepper, salt, oil, and vinegar to the food processor.

8. Make sure everything is mixed well, portion out the salsa and let sit in the fridge covered for 1 day or so (the time helps the flavor).

‍

Feel free to adjust the ingredients to taste, this is approximations based on what I think I put in for quantities (specifically the spices and liquids).

‍

2 - Mango

2 - Large Green Peppers (or 3-4 smaller)

1 - Large Vidalia Onion (or 2 smaller onions)

1 - Habannero

2 - Jalapeno

1 - Lime

2 Tbs - Pepper

1 Tbs - Salt (Garlic Salt is optional)

1/4 Cup - Apple Wine Vinegar

1/4 Cup - Grapeseed Oil

‍

Tools Necessary:

Food processor

Knife

Optional: Juicer

‍

‍

Feel free to adjust the cheese to flavor

‍

10 - Potatoes

12-16 oz - A mix of Mild and Sharp Cheddar

1- Egg

1 tsp - Salt

1 Tbs - Pepper

~4 Cups - Flower (Bread Flower preferred)

~2.5 Cups - Warm Water (Yes it matters)

1 - Onion

1 Tbs - Butter

2 Tbs - Brown Sugar packed

‍

Tools Necessary:

Masher

Knife

Pot

Pan

Kitchen Aid w/bread hook (if not a bowl to stir in)

‍

‍

Potato Preparation

1. Peel the Potatoes and boil them until soft (think mashed potato consistency).

2. Mash the Potatoes adding the salt and pepper to taste.

3. Add the Cheese to the mashed potatoes and stir it in completely.

4. Let the potatoes cool (They should be fine when the recipe calls for them again).

‍

Dough Preparation

1. Mix the Egg and Flower.

2. Add 2 pinches of Salt (literally pinch the salt).

3. Add Warm Water into the Egg and Flower mix slowly and only add enough to get to a bread dough consistency.

4. Work the dough either by hand (more control) or in your mixer until it has a smooth feel to it. (Remember you are trying to break the bonds in the dough to make it easier to work)

5. Cut dough pieces in 1"x1"x.75" squares then roll them out with a rolling pin getting as flat as possible without loosing integrity

6. Put one scoop of potatoes in each flattened piece of dough, then fold over the dough to cover the potatoes and crimp them closed.

7. Put each pirogi in the bowling water, when they start floating they are cooked. Pull them out and set them to the side.

8. Peel and cut the onion into small slivers.

9. Either fry the onion slivers in Butter or caramelize them using Butter and Brown Sugar.

10. Pan fry the pirogi's with the onions you just completed.

‍

‍

Feel free to adjust the cheese to flavor

‍

10 - Potatoes

12-16 oz - A mix of Mild and Sharp Cheddar

1- Egg

1 tsp - Salt

1 Tbs - Pepper

~4 Cups - Flower (Bread Flower preferred)

~2.5 Cups - Warm Water (Yes it matters)

1 - Onion

1 Tbs - Butter

2 Tbs - Brown Sugar packed

‍

Tools Necessary:

Masher

Knife

Pot

Pan

Kitchen Aid w/bread hook (if not a bowl to stir in)

‍

‍

Dressing

½ Cup - Olive Oil

1/3 Cup - Wine Vinegar

½ tsp - Oregano

¼ tsp - Garlic Salt

¼ tsp – Salt

‍

Salad

Cauliflower

Broccoli

Sliced Cucumber

Carrot

Small Onion

Mushrooms

Tomatoes

‍

Tools Necessary:

Knife

‍

1. Marinate ingredients for 2-3 hours

2. Mix vegetables together and add dressing

‍

Dressing

½ Cup - Olive Oil

1/3 Cup - Wine Vinegar

½ tsp - Oregano

¼ tsp - Garlic Salt

¼ tsp – Salt

‍

Salad

Cauliflower

Broccoli

Sliced Cucumber

Carrot

Small Onion

Mushrooms

Tomatoes

‍

Tools Necessary:

Knife

‍

Dressing

1 - Lettuce

¼ - ½ Cup – Sugar

1 - Medium Onion

¼ Cup – Vinegar

2 ½ Tbsp – Sour Cream

‍

Salad

Lettuce

‍

‍

1. Sprinkle Sugar on Lettuce.

2. Slice the Onion thinly, mix with Vinegar, Sour Cream, and the Sugar/Lettuce mix.

3. Drain off excess moisture.

‍

Dressing

1 - Lettuce

¼ - ½ Cup – Sugar

1 - Medium Onion

¼ Cup – Vinegar

2 ½ Tbsp – Sour Cream

‍

Salad

Lettuce

‍

‍

Dressing

½ Cup - Sugar

2 Tbsp - Corn Starch

1/3 Cup - Orange Juice

1 Tbsp - Lemon Juice

1 - 20oz Can (for juice) Pineapple Chunks

‍

Fruit Salad

Grapes (red and green)

Bananas

Mandarin Oranges

Pineapple

Apples

‍

‍

Tools Necessary:

Knife

Sauce Pan

‍

1. Put ingredients in saucepan and heat stirring until smooth

2. Bring to a boil continuing to stir for 2 minutes

3. Cool and refrigerate

‍

‍

Dressing

½ Cup - Sugar

2 Tbsp - Corn Starch

1/3 Cup - Orange Juice

1 Tbsp - Lemon Juice

1 - 20oz Can (for juice) Pineapple Chunks

‍

Fruit Salad

Grapes (red and green)

Bananas

Mandarin Oranges

Pineapple

Apples

‍

‍

Tools Necessary:

Knife

Sauce Pan

‍

Dressing

1 - Lemon

1 - Lime

1 - Egg

1 Cup - Sugar

1 tsp - Salt

‍

‍

Tools Necessary:

Knife

Grater

Sauce Pan

‍

‍

‍

1. Juice the Lemon and the Orange.

2. Grate the Orange Rind.

3. Mix all ingredients together an boil for 3 minutes.

4. Remove from heat, it will thicken as it cools, store in fridge.

‍

Dressing

1 - Lemon

1 - Lime

1 - Egg

1 Cup - Sugar

1 tsp - Salt

‍

‍

Tools Necessary:

Knife

Grater

Sauce Pan

‍

‍

‍

3 packages frozen broccoli

1 ½ cans mushroom soup

1 package pepperidge farm herb stuffing mix

‍

Let broc stand at room temperature until you can break it apart. Butter a 3 qt casserole dish. Put in one pkg of broc, the ½ can soup undiluted. Repeat with broc and soup, and broc and soup. Make stuffing according to directions and let stand until its crumbly and can be put on top of casserole like streusel.

‍

Bake covered for 1 hour and uncovered for ½ hr at 350. Might take 2 hrs.

‍

3 packages frozen broccoli

1 ½ cans mushroom soup

1 package pepperidge farm herb stuffing mix

‍

1 ½ pounds eggplant, stem discarded and sliced

⅓ cup low-fat Italian salad dressing

20 ounces prepared spaghetti sauce (about ¾ of 26-ounce jar), or to taste, divided

4 ounces fresh mozzarella cheese, thinly sliced

1 ounce parmesan cheese, grated (about ¼ cup)

12 ounces spaghetti

4 sprigs fresh basil, optional

‍

To grill eggplant: Toss eggplant slices in dressing. Marinate for 15 minutes. Grill eggplant over medium-high heat until tender, flipping once, for about 10 minutes total.

‍

To bake eggplant: Preheat oven 400 degrees. Coat 9-by-9-by-2-inch pan with cooking spray. Arrange single layer of eggplant slices in pan. Top with half of sauce. Repeat. Top with mozzarella. Sprinkle with parmesan. Bake for 20 to 30 minutes, or until sauce is hot and cheese is melted.

Makes 4 servings

‍

1 ½ pounds eggplant, stem discarded and sliced

⅓ cup low-fat Italian salad dressing

20 ounces prepared spaghetti sauce (about ¾ of 26-ounce jar), or to taste, divided

4 ounces fresh mozzarella cheese, thinly sliced

1 ounce parmesan cheese, grated (about ¼ cup)

12 ounces spaghetti

4 sprigs fresh basil, optional

‍

1 can cream style corn

2 eggs

¾ cup milk

6 or crushed soda crackers

Salt and pepper to taste

Dot with butter before baking

‍

Beat all ingredients with a hand egg beater a few times and bake in 350 degree oven for approximately 45 minutes

‍

1 can cream style corn

2 eggs

¾ cup milk

6 or crushed soda crackers

Salt and pepper to taste

Dot with butter before baking

‍

Beat 2 eggs and coat 3 or 4 boxes broccoli

Add 2 jars cheez whiz

Some sauted onions in butter

Top with cracker crumbs and butter

Bake at 325 till heated through

‍

1 package frozen broccoli spears

1 package frozen cauliflower

1 cup shredded cheddar cheese

1 can french fried onion rings (2.8 oz)

1 can cream of mushroom soup

⅔ cup evaporated milk

‍

Cook broccoli and cauliflower until tender crisp. Drain. Place in 9x11 greased baking dish. Put cheese and ¾ of the onion rings over the vegetables. Mix soup and milk and pour, then put remaining onion rings on top.

‍

Bake at 350 degrees for 30 to 45 minutes

‍

1 package frozen broccoli spears

1 package frozen cauliflower

1 cup shredded cheddar cheese

1 can french fried onion rings (2.8 oz)

1 can cream of mushroom soup

⅔ cup evaporated milk

‍

4 cups diced celery

1 5oz can water chestnuts, drained and sliced

1 10oz can cream of chicken soup

1 8oz carton sour cream

⅛ tsp celery salt

½ cup dry bread crumbs

¼ cup slivered almonds

2 tbsp melted butter

‍

Cook celery in a small amount of water for about 7 to 8 minutes. Drain. Combine with water chestnuts, chicken soup, sour cream, and celery salt. Blend bread crumbs, almonds and melted butter. Mix half the crumb mixture into the first mixture and pour into a casserole. Sprinkle remaining crumbs over the top. Bake for 30 minutes at 350. Serves 5-6.

4 cups diced celery

1 5oz can water chestnuts, drained and sliced

1 10oz can cream of chicken soup

1 8oz carton sour cream

⅛ tsp celery salt

½ cup dry bread crumbs

¼ cup slivered almonds

2 tbsp melted butter

‍

2# sirloin or round steak cut bacon thin*

Sauce:

¾ cup soy sauce**

3 tsp sugar

Dash of pepper

Dash of garlic powder

‍

Mix together and 3-4 chopped green onions

‍

Mix meat with ¼ cup sesame oil (or crisco). When coated, add sauce mixture. Mix well. Marinate overnight or at least 4 hours. Broil in 9 x 13 pan about 7 minutes, stirring once or twice. Serve over rice.

‍

*have meat slightly frozen when cutting - cut in strips about 1 ½” wide and then cut it crosswise

**Use about ½ kikkomens (sweeter( and ½ regular (saltier)

‍

Serving sug. Orange jello with mandarin oranges in it

‍

2# sirloin or round steak cut bacon thin*

Sauce:

¾ cup soy sauce**

3 tsp sugar

Dash of pepper

Dash of garlic powder

‍

Mix together and 3-4 chopped green onions

‍

1 10 oz pkg frozen chopped broccoli - thawed and drained

1 17 oz can cream style corn

¼ cup saltine crumbs

1 egg, beaten

2 Tbls melted butter

1 Tbls minced onion

½ tsp salt

¼ pepper

‍

Combine and mix above ingredients. Put in baking dish. 

‍

Top with:

¼ cup cracker crumbs

2 Tbls butter

‍

Bake 350 30-45 min

‍

Serves 6

‍

1 10 oz pkg frozen chopped broccoli - thawed and drained

1 17 oz can cream style corn

¼ cup saltine crumbs

1 egg, beaten

2 Tbls melted butter

1 Tbls minced onion

½ tsp salt

¼ pepper

‍

1 (2 lb) rutabaga (6 cups diced)

2 tbsp brown sugar

1 cup sour cream

2 tbsp butter

1 tsp baking powder

½ tsp salt

⅛ tsp pepper

2 egg yolks, slightly beaten

2 egg whites

⅓ cup bread crumbs

2 tbsp soft butter

‍

Peel, dice and cook rutabaga till tender; mash. Stir in sugar, sour cream, butter, baking powder, salt, pepper, and egg yolks. Beat egg whites till stiff peaks form. Fold into rutabaga mixture. Pour into buttered 2 qt casserole. Combine bread crumbs and soft butter; sprinkly over top. Bake in a 350 over till golden (30-40 min).

1 (2 lb) rutabaga (6 cups diced)

2 tbsp brown sugar

1 cup sour cream

2 tbsp butter

1 tsp baking powder

½ tsp salt

⅛ tsp pepper

2 egg yolks, slightly beaten

2 egg whites

⅓ cup bread crumbs

2 tbsp soft butter

‍

1 can (10 ¾ oz) cream of mushroom soup

½ cup milk

1 tsp soy sauce

Dash pepper

2 cans (14.5 oz each) any style green beans, drained

1 can (2.8 oz) french fried onions

‍

Conventional: In 1 ½ quart casserol, combine soup, milk, soy sauce, and pepper. Stir in bean and ½ can french fried onions. Bake at 350F for 25 minutes; stir. Top with remaining onions. Bake 5 minutes. Makes 6 servings.

‍

Microwave: Prepare as above in microwave-safe casserole. Cover; microwave on HIGH 7 minutes or until hot, stirring halfway through cooking. Sprinkle remaining onions. Microwave, uncovered, 1 minute.

‍

1 can (10 ¾ oz) cream of mushroom soup

½ cup milk

1 tsp soy sauce

Dash pepper

2 cans (14.5 oz each) any style green beans, drained

1 can (2.8 oz) french fried onions

‍

2 Tbls butter

1 ½ lbs carrots, cut into ¼” strips

⅓ cup dry white wine (or water)

½ tsp nutmeg

⅓ cup white raisins

3 tsp light brown sugar

‍

Melt butter, add carrots, white and nutmeg. Cover and cook till tender but still crisp. Stir in raisins and sugar. Cool about 5 minutes or until glazed

‍

Yield - 4-6 servings

‍

2 Tbls butter

1 ½ lbs carrots, cut into ¼” strips

⅓ cup dry white wine (or water)

½ tsp nutmeg

⅓ cup white raisins

3 tsp light brown sugar

‍

2 pkgs frozen peas, cooked

1 can mushroom soup

½ cup chopped onions

½ cup green peppers chopped

½ cup chopped celery

½ cup milk

1 can sliced water chestnuts

Crushed cheese crackers - on top

‍

Saute chopped vegetables in butter. Bake at 350 for 45 minutes

2 pkgs frozen peas, cooked

1 can mushroom soup

½ cup chopped onions

½ cup green peppers chopped

½ cup chopped celery

½ cup milk

1 can sliced water chestnuts

Crushed cheese crackers - on top

‍

1 ¾ Italian seasoned dry bread crumbs

½ cup grated parmesan cheese, divided

1 large eggplant (about 2lbs) peeled and cut into ¼-inch slices

4 large eggs, beaten with 3 Tbsp water

8 oz fresh mozzarella cheese, thinly sliced

2 jars Bertolli Tomato & Basil sauce

‍

Preheat oven to 375F

‍

Combine bread crumbs with ¼ cup parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.

‍

Spread 1 cup sauce in 9x13-inch baking dish. Layer ⅓ of the baked eggplant, then 1 ½ of the remaining parmesan cheese; repeat. Top with remaining eggplant and sauce.

‍

Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.

‍

Serves 8

1 ¾ Italian seasoned dry bread crumbs

½ cup grated parmesan cheese, divided

1 large eggplant (about 2lbs) peeled and cut into ¼-inch slices

4 large eggs, beaten with 3 Tbsp water

8 oz fresh mozzarella cheese, thinly sliced

2 jars Bertolli Tomato & Basil sauce

‍

4 cups celery cut up

1 can water chestnuts, drained and sliced thin

1 can undiluted cream of chicken soup

1 small jar pimento sliced

¼ cup almonds toasted in 2 tablespoons butter

½ cup toasted (in) butter (crackers or bread) crumbs

‍

Cook celery in small amounts of water about 4 minutes (should be crunchy); mix chestnuts, soup and pimento together and add celery. Put in buttered casserole and top with bread crumbs and toasted almonds. Bake at 350 degrees about 30 minutes. Can be prepared night before serving. 

‍

Serves 8 to 10

‍

4 cups celery cut up

1 can water chestnuts, drained and sliced thin

1 can undiluted cream of chicken soup

1 small jar pimento sliced

¼ cup almonds toasted in 2 tablespoons butter

½ cup toasted (in) butter (crackers or bread) crumbs

‍

1 cup sour cream

¼ cup freshly grated or bottled horseradish, approximately, added according to taste

Salt to taste, if desired

‍

Combine the sour cream with the horseradish and salt. Stir to blend and serve. Makes about 1 ¼ cups.

1 cup sour cream

¼ cup freshly grated or bottled horseradish, approximately, added according to taste

Salt to taste, if desired

‍

2 ¼ cups beer batter (above recipe)

1 ½ pounds fresh mushrooms

1 teaspoon finely minced garlic

Juice of 1 lemon

Salt to taste, if desired

Freshly ground pepper to taste

Oil for deep frying

Sour cream and horseradish sauce

‍

Prepare the beer-battle base at least two hours in advance. Before using, fold in the egg white. If the mushrooms are small button mushrooms, leave them whole. If they are medium-size, cut them in half. If they are quite large, cut them into quarters.

‍

Place the mushrooms or mushroom pieces in a mixing bowl and add the garlic, lemon juice, salt and pepper. Toss and let stand until ready to cook. The mushrooms may be dipped batter and deep-fried from the raw state. It is preferable, however, if the mushrooms are steamed prior to dipping them in the batter and cooking. This will rid them of much of their liquid. Bring water to the boil in the bottom of a steamer base. Place the mushrooms or mushroom pieces in a steamer rack, place it over the water, and cover. Let steam about  three minutes. Drain and let stand until cool.

‍

Heat the oil in a deep fat fryer, wok, or skillet to a temperature of about 375 degrees. Add the mushrooms or mushroom pieces to the batter. Lift one mushroom or one piece at a time from the batter, using the tines of a two-pronged fork, and quickly add it to the surface. Do not crowd the pieces. As you fry, take care to remove and discard browned bits and pieces of batter that may accumulate from the droppings. Let cook, stirring, three or four minutes or until golden brown all over. Drain on paper towels. Serve hot with sour cream and horseradish sauce. Makes about 50 or more fried mushrooms or mushroom pieces.

‍

2 ¼ cups beer batter (above recipe)

1 ½ pounds fresh mushrooms

1 teaspoon finely minced garlic

Juice of 1 lemon

Salt to taste, if desired

Freshly ground pepper to taste

Oil for deep frying

Sour cream and horseradish sauce

‍

1 cup plus 1 tablespoon flour

Salt to taste, if desired

1 tablespoon corn, peanut or vegetable oil

¾ cup beer at room temperature

2 tablespoons lukewarm water

1 egg, separated

‍

Put flour and salt in a mixing bowl and add the oil. Add the beer and water while stirring with a wire whisk. Stir until blended. Beat in egg yolk. Cover with a clean cloth and place in warm location. Let stand 2 to 3 hours. Beat the egg white until stiff and fold into the batter. Make 1 ½ cups or enough batter to cook 52 to 56 medium-size shrimp or the equivalent in mushrooms

1 cup plus 1 tablespoon flour

Salt to taste, if desired

1 tablespoon corn, peanut or vegetable oil

¾ cup beer at room temperature

2 tablespoons lukewarm water

1 egg, separated

‍

¾ cup cornstarch

¼ cup unsifted flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon pepper

½ cup water

1 egg slightly beaten

‍

Combine dry ingredients. Mix in water and egg. As you dip the vegetables, stir the batter occasionally. Heat oil to 375 degrees.

‍

¾ cup cornstarch

¼ cup unsifted flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon pepper

½ cup water

1 egg slightly beaten

‍

They look and taste like spring! The tangy orange glaze has just a touch of ginger makes bias-cut carrots extra special

‍

5 medium carrots

1 tablespoon sugar

1 teaspoon cornstarch 

¼ teaspoon salt

¼ teaspoon ginger

¼ cup orange juice.

2 tablespoons butter or margarine 

‍

Slice carrots crosswise on the bias about 1-inch thick. Cook, covered, in boiling salted water till just tender, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt, and ginger in small saucepan. Add orange juice; cook, stirring constantly, till mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. Makes 4 servings.

They look and taste like spring! The tangy orange glaze has just a touch of ginger makes bias-cut carrots extra special

‍

5 medium carrots

1 tablespoon sugar

1 teaspoon cornstarch 

¼ teaspoon salt

¼ teaspoon ginger

¼ cup orange juice.

2 tablespoons butter or margarine 

‍

2 cans (1lb each) cut green beans, drained 

¾ cup milk

1 can (10 ¾ oz condensed cream of mushroom soup

⅛ teaspoon ground black pepper

1 can (2.8 oz french fried onions

Non-stick cooking spray

‍

Combine beans, milk, soup, pepper, and ½ can of french fried onions. Spray 1 ½ quart casserole with cooking spray. Pour in bean mixture. Bake uncovered at 350 for 30 minutes. Top with remaining onions and bake for 5 minutes longer. Makes 6 servings.

2 cans (1lb each) cut green beans, drained 

¾ cup milk

1 can (10 ¾ oz condensed cream of mushroom soup

⅛ teaspoon ground black pepper

1 can (2.8 oz french fried onions

Non-stick cooking spray

‍

1 can (10 ¾ oz) Campbell’s Cream of Mushroom Soup

½ cup milk

1 tsp soy sauce

Dash pepper

4 cups cooked cut green beans

1 can (2.8 oz) French fried onions

‍

Mix soup, milk, soy, pepper, beans and ½ can onions in 1 ½ qt casserole. Bake at 350F for 25 min or until hot. Stir. Sprinkled with remaining onions. Bake 5 min. Serves 6.

1 can (10 ¾ oz) Campbell’s Cream of Mushroom Soup

½ cup milk

1 tsp soy sauce

Dash pepper

4 cups cooked cut green beans

1 can (2.8 oz) French fried onions

‍

1 can (10 ¾ oz) cream of mushroom soup

½ cup milk

1 tsp soy sauce (optional)

Dash pepper

4 cups cooked cut green beans

1 ⅓ cups french fried onions

‍

1.  In a 1 ½ -quart casserole mix soup, milk, soy, pepper, beans and ⅔ cup onions

2. Bake at 350F 25 minutes or until hot

3. Stir. Sprinkle remaining ⅔ cup onions over bean mixture. Bake 5 min or until onions are golden. Serves 6.

‍

1 can (10 ¾ oz) cream of mushroom soup

½ cup milk

1 tsp soy sauce (optional)

Dash pepper

4 cups cooked cut green beans

1 ⅓ cups french fried onions

‍

1 pound carrots, peeled. and thinly sliced

¼ cup golden raisins. 

¼ cup butter or margarine

3 tablespoons honey

1 tablespoon lemon juice 

¼ cup sliced, unpeeled almonds

‍

Cook carrots, covered in ½ -inch boiling water 8 minutes; drain. Turn carrots into a 1-quart baking dish. Stir in raisins, butter or margarine, honey, lemon juice and ginger. Bake, uncovered, in a preheated 375°F oven 35 minutes; stir occasionally. Spoon into serving bowl. Sprinkle with almonds.

Yield: 4 servings.

‍

1 pound carrots, peeled. and thinly sliced

¼ cup golden raisins. 

¼ cup butter or margarine

3 tablespoons honey

1 tablespoon lemon juice 

¼ cup sliced, unpeeled almonds

‍

2-16 oz. cans or 1-29 oz. can yams, cut or whole

5 tablespoons butter or margarine

⅓ cup brown sugar, firmly packed 

⅓ cup chopped pecans (optional)

1 cup miniature marshmallows (optional)

‍

STOVE TOP DIRECTIONS: Pour sweet potatoes and liquid into 2-qt. saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. Stir just to coat. Serve immediately.

‍

*One cup miniature marshmallows may be added on top of dish just before serving and placed under broiler until golden brown. Watch closely.

‍

2-16 oz. cans or 1-29 oz. can yams, cut or whole

5 tablespoons butter or margarine

⅓ cup brown sugar, firmly packed 

⅓ cup chopped pecans (optional)

1 cup miniature marshmallows (optional)

‍

2 lbs round steaks, sliced thin (freeze a few hrs first, slices easier)

3 Tbls dry cooking sherry or any wine will do

3 tsp sugar

6 to 8 Tbls soy sauce (I use ½ reg & ½ kikomen, its sweeter)

3 Tbls cornstarch

¾ tsp ground ginger

½ cup chopped onion

5 Tbls salad oil

Garlic powder

2 pkg frozen pea pods

Water

Bouillon

‍

Combine the sherry, sugar, soy sauce, onion, garlic powder, cornstarch and ginger in a bowl with a seal. Add the meat and toss to coat. Let stand 4 hours or overnight. Heat 2 Tbls oil in electric skillet. Add the pea pods and cook just until hot and still crisp - about 2 minutes. Remove. Add rest of oil and the beef. Cook & stir about 5 minutes. Add enough water for gravy to form, adding bouillon for extra flavor. If too thin add some more cornstarch. Add pea pods and heat through. Serve over rice. Serves 6. Add mushrooms if desired.

‍

2 lbs round steaks, sliced thin (freeze a few hrs first, slices easier)

3 Tbls dry cooking sherry or any wine will do

3 tsp sugar

6 to 8 Tbls soy sauce (I use ½ reg & ½ kikomen, its sweeter)

3 Tbls cornstarch

¾ tsp ground ginger

½ cup chopped onion

5 Tbls salad oil

Garlic powder

2 pkg frozen pea pods

Water

Bouillon

‍

1 lb boned chicken breasts (2 whole), thinly sliced

1 tbsp cornstarch

1 tsp ginger

1 large clove garlic, crushed

¼ cup water

¼ cup soy sauce

1 tbsp oil

2 small onions, cut into 8 wedges

2 cups thin diagonally sliced celery

1 (8oz) carton mushrooms, sliced thin

4 cups torn-up spinach

‍

Marinate chicken in next 5 ingredients 3-60 min. Heat oil in wok or Dutch oven. With slotted spoon transfer chicken to hot oil. Stir-fry over medium heat 2 min. Add onions and celery, stir-fry 3 min. Add mushrooms, stir-fry 1 min. Add spinach, stir-fry 1 min. Stir in reserved marinade, cook and stir 1-2 min

‍

Serves 4

‍

1 lb boned chicken breasts (2 whole), thinly sliced

1 tbsp cornstarch

1 tsp ginger

1 large clove garlic, crushed

¼ cup water

¼ cup soy sauce

1 tbsp oil

2 small onions, cut into 8 wedges

2 cups thin diagonally sliced celery

1 (8oz) carton mushrooms, sliced thin

4 cups torn-up spinach

‍

1 lb of tender beef, cut in 1” pieces

1 bundle of broccoli, clean and cut in 2” pieces

‍

Marinade: Marinade beef in this for about ½ hour

2 Tbls soy sauce

1 Tbls wine

1 Tbls cornstarch

½ tsp salt

½ tsp sugar

½ cup water

‍

Heat 3 Tbls oil in wok, add 1 tsp salt. Add broccoli and stir fry briskly over high heat about 30 seconds. Remove from wok.

‍

Heat ¾ cup oil in wok. Add beef and stir quickly for one minute. Add broccoli, blend thoroughly and serve.

‍

1 lb of tender beef, cut in 1” pieces

1 bundle of broccoli, clean and cut in 2” pieces

‍

Marinade: Marinade beef in this for about ½ hour

2 Tbls soy sauce

1 Tbls wine

1 Tbls cornstarch

½ tsp salt

½ tsp sugar

½ cup water

‍

¼ cup (½ stick) butter or margarine, softened, or ¼ cup rendered chicken fat

2 eggs

½ teaspoon salt

2 tablespoons finely chopped fresh parsley

¼ teaspoon pepper

½ cup matzo meal

About 1 ½ quarts chicken broth

‍

In a medium-sized bowl mix the butter or chicken fat with the eggs, salt, parsley and pepper. When well mixed, stir in the matzo meal. Cover and refrigerate for 1 hour. With wet hands, form the dough into balls, using 1 ½ tablespoons of the mixture for each. Put balls on a baking sheet, cover and refrigerate 30 minutes or longer. In a medium-sized saucepan bring the chicken broth to a boil over moderately high heat. Add the matzo balls and when simmering, reduce heat to moderately low, cover pan and simmer for 15 minutes. Cut open a matzo ball; if it’s fluffy throughout, it is cooked. Ladle matzo balls and broth into soup plates. Makes 4 to 6 servings.

¼ cup (½ stick) butter or margarine, softened, or ¼ cup rendered chicken fat

2 eggs

½ teaspoon salt

2 tablespoons finely chopped fresh parsley

¼ teaspoon pepper

½ cup matzo meal

About 1 ½ quarts chicken broth

‍

2 c raisins

½ c each dried apricots, cranberries, white raisins, craisins, prunes

Optional: Freshly peeled apples, oranges or lemons, cut into small pieces

½ c sugar

2 cinnamon sticks

‍

Place above ingredients into pan with 6 c cold water.

Cover and simmer for 30-45 minutes.

‍

Mix ½ c cornstarch with cold water and add to the fruit mix. Simmer until soup thickens.

‍

Serve warm with whipped cream. Keeps several days when refrigerated.

‍

2 c raisins

½ c each dried apricots, cranberries, white raisins, craisins, prunes

Optional: Freshly peeled apples, oranges or lemons, cut into small pieces

½ c sugar

2 cinnamon sticks

‍

1 ½ pounds dried navy or pea beans, washed and sorted

4 quarts hot water

¾ pound smoked ham hocks (or for smokier flavor, 1 pound)

2 cups coarsely chopped yellow onion (about 1 extra-large)

2 tablespoons butter

1 tablespoon salt to taste

½ teaspoon black pepper or to taste

‍

To cook beans:

Place beans in colander. Let hot tap water run over them for 1 minute. Dump beans into large, heavy kettle. Add hot water and ham hocks. Bring to a boil. Adjust heat so water barely bubbles. Cover. Simmer very slowly for 2 ½ to 3 hours or until beans are mushy and meat falls from bones. (Note: check and stir beans from time to time, and, if needed to keep water just below boiling, slide flame-tamer under kettle.)

‍

To make soup:

Remove ham from bones. Cut into bite-size pieces. Discard bones. Using potato masher, roughly mash beans in kettle (or use immersion blender). Note: Soup should be lumpy. Return ham to kettle. If soup seems thin, boil, uncovered, stirring frequently, for 10 minutes to thicken slightly.

‍

To cook onion:

Saute onion in large heavy skillet in butter over moderate heat, stirring ofter, for 8 to 10 minutes or until browned.

‍

To finish soup:

Add onion to soup. Cook, uncovered, stirring often, for 10 to 15 minutes. Season to taste with salt and pepper.

‍

Makes 10 to 12 servings

1 ½ pounds dried navy or pea beans, washed and sorted

4 quarts hot water

¾ pound smoked ham hocks (or for smokier flavor, 1 pound)

2 cups coarsely chopped yellow onion (about 1 extra-large)

2 tablespoons butter

1 tablespoon salt to taste

½ teaspoon black pepper or to taste

‍

In a bowl, mix 2 Tbsp corn starch and 1 ¼ cups water until smooth. Stir in ⅓ cup soy sauce, ⅓ cup karo syrup (light or dark) and ¼ to ½ tsp crushed dried red pepper.

‍

Mandarin Pork and Vegetables:

In large skillet or wok heat 2 Tbsp corn oil over medium-high heat. Add 1 lb boneless pork, cut in thin strips, and 2 cloves garlic, minced. Stir fry 5 min or until tender. Remove from skillet. Heat 2 Tbsp corn oil. Add 2 cups broccoli flowerets and sliced stems (about ½ lb), 2 onions, cut in thin wedges, and 1 carrot cut in 2” julienne strips. Stir fry 2 min. Add ½ lb mushrooms. Sliced. Stir fry 1 min or until vegetables are tender-crisp. Return pork to skillet. Restir Sauce Mix; stir into skillet. Stirring constantly, bring to a boil over medium heat and boil 1 min. Serve over rice. Makes 4 to 6 servings.

‍

Mandarin Chicken or Beef and Vegetables:

Follow recipe above. Omit pork. Use either 1 lb boned, skinned chicken cut in thin strips (stir fry 2 to 3 min) or 1 lb tender boneless beef cut in thin strips (stir fry 1 to 2 min)

‍

1 to 2 T oil

2 to 3 slices fresh gingerroot

1 lb boneless, skinless chicken, cut into cubes or strips

14 oz pkg Stir-Fry vegetables

1 to 1 ½ c fresh bean sprouts

1 ½ T no-salt chicken bouillon

1 ½ tsp low sodium soy sauce

‍

Heat oil in work or fry pan. Add gingerroot and stir fry for 1 to 2 minutes; remove and discard. Add chicken cubes to hot oil; stir fry over medium-high heat until white and opaque, about 2 minutes. Add stir-fry vegetables; stir fry, stirring constantly, until vegetables are hot but crisp. Add bean sprouts, bouillon granules and soy sauce, stir. Remove from heat and serve. Makes 4 servings.

1 to 2 T oil

2 to 3 slices fresh gingerroot

1 lb boneless, skinless chicken, cut into cubes or strips

14 oz pkg Stir-Fry vegetables

1 to 1 ½ c fresh bean sprouts

1 ½ T no-salt chicken bouillon

1 ½ tsp low sodium soy sauce

‍

3 lge or 5 medium apples, peeled and sliced

1 cup prunes

½ cup raisins

1 cup sugar

2 sticks cinnamon

2 qts boiling water

½ cup pearl tapioca

Juice of ½ lemon

Juice of ½ orange

‍

Pour boiling water over apples, prunes, raisins, sugar and cinnamon sticks. Simmer. Soak tapioca in cold water about 15 minutes. Drain. Stir into simmering fruit mix and continue to simmer, covered for about 1 hour or till tapioca is shiny and apples are tender.

‍

Shortly before fruit is done, stif in orange and lemon juice. Stir several times during cooking.

‍

NOTE: you may soak prunes, raisins and cinnamon sticks overnite in water. Don’t drain, just bring to a boil and continue as above.

‍

3 lge or 5 medium apples, peeled and sliced

1 cup prunes

½ cup raisins

1 cup sugar

2 sticks cinnamon

2 qts boiling water

½ cup pearl tapioca

Juice of ½ lemon

Juice of ½ orange

‍

1 pound dried great northern beans

1 meaty ham bone or 2 smoked ham hocks

3 medium onions, chopped

3 garlic cloves, minced

3 celery ribs, chopped

¼ cup minced fresh parsley

1 cup mashed potatoes or ⅓ cup instant potato flakes

Salt and pepper to taste

Garnish:

Minced parsley or chives

‍

To cook beans:

In large Dutch oven or soup kettle, combine beans, ham bone or hocks and 3 quarts water. Bring to a boil. Reduce heat. Cover. Simmer for 2 hours.

‍

To finish soup:

Skim off fat, if necessary, from beans. Add onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer for 1 hour.

‍

To cut up meat:

Remove ham bone. Set aside until cool enough to handle. Remove meat from bone. Discard bones. Cut meat into bite-size pieces. Return to Dutch oven. Heat through.

‍

To serve:

Garnish with parsley or chive. Serve immediately.

‍

Makes 8 to 10 servings

1 pound dried great northern beans

1 meaty ham bone or 2 smoked ham hocks

3 medium onions, chopped

3 garlic cloves, minced

3 celery ribs, chopped

¼ cup minced fresh parsley

1 cup mashed potatoes or ⅓ cup instant potato flakes

Salt and pepper to taste

Garnish:

Minced parsley or chives

‍

Saute:

6 tablespoons margarine or butter

1 tablespoon minced onion

‍

Mix and add to above:

¼ cup flour

5-6 cups chicken broth (2 cans)

‍

Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

‍

Stir in:

2 cups cooked wild rice

½ cup finely grated carrots

⅓ cup minced ham

3 Tbsp chopped slivered almonds

½ teaspoon salt

‍

Simmer about 5 minutes

‍

Blend in:

1 cup half and half

‍

Heat to serving temp Garnish with snipped fresh parsley or chives

Saute:

6 tablespoons margarine or butter

1 tablespoon minced onion

‍

Mix and add to above:

¼ cup flour

5-6 cups chicken broth (2 cans)

‍

Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

‍

Stir in:

2 cups cooked wild rice

½ cup finely grated carrots

⅓ cup minced ham

3 Tbsp chopped slivered almonds

½ teaspoon salt

‍

Simmer about 5 minutes

‍

Blend in:

1 cup half and half

‍

3 tablespoons butter

¼ pound slice of smoked ham, fat left on, cut into quarters

¼ cup coarsely chopped onion

½ pound dried lentils

5 cups fresh or canned chicken broth

2 cups water

1 bay leaf

1 sprig fresh thyme or one-quarter teaspoon dried

Salt and freshly ground pepper to taste

‍

Heat one tablespoon of butter in small kettle or deep saucepan and add ham and onion. Cook briefly until onion wilts.

‍

Add lentils and four cups of chicken broth. Add remaining ingredients and simmer 30 to 40 minutes.

‍

Remove half a cup of soup with lentils and set aside. Discard bay leaf. Remove ham pieces and set aside.

‍

Put soup through food mill to eliminate coarse lentil hulls. Return soup to stove and bring to boil. Add remaining cup of chicken broth and reserved soup with lentils. Finely dice ham and add to soup. Return soup to boil and swirl in remaining butter

‍

Yield: four to six servings

‍

3 tablespoons butter

¼ pound slice of smoked ham, fat left on, cut into quarters

¼ cup coarsely chopped onion

½ pound dried lentils

5 cups fresh or canned chicken broth

2 cups water

1 bay leaf

1 sprig fresh thyme or one-quarter teaspoon dried

Salt and freshly ground pepper to taste

‍

1 large bunch of broccoli

2 tablespoons butter

1 tablespoon vegetable oil

2 medium onions, diced

2 garlic cloves, coarsely chopped

2 tablespoons flour

6 cups homemade chicken broth (or canned broth)

¼ cup heavy cream

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Dash tabasco sauce, to taste

¼ pound cheddar cheese, grated (1 cup)

Salt and pepper

‍

Peel and slice broccoli stalks into 1-inch pieces; separate flowers into 1-inch bunches. In skillet, melt butter and saute onion until soft, about 3 minutes. Add garlic and cook 1 minute. Sprinkle on flour to make roux. Add broth slowly, stirring constantly until it comes to a boil.

‍

Add broccoli stems and boil 5 minutes. Add flowers and leaves and cook about 3 minutes.

‍

Remove from heat. Let soup cool then puree in food processor or blender. Return to saucepan. Add cream, lemon juice, Worcestershire sauce, tabasco and simmer, uncovered, for 3 to 5 minutes until heated through. Stir in cheese just before serving. Season with salt and pepper.

‍

1 large bunch of broccoli

2 tablespoons butter

1 tablespoon vegetable oil

2 medium onions, diced

2 garlic cloves, coarsely chopped

2 tablespoons flour

6 cups homemade chicken broth (or canned broth)

¼ cup heavy cream

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Dash tabasco sauce, to taste

¼ pound cheddar cheese, grated (1 cup)

Salt and pepper

‍

1 lb ground beef or pork - browned (note- I also add onions -chopped)

1 qt canned tomatoes

1 large carrot - grated fine

2 potatoes - cubed small

½ head cabbage - cut fine

¼ tsp thyme

¼ tsp marjoram

¼ tsp parsley

½ tsp chili powder

Salt and pepper to taste

Beef broth and water to suit

‍

1 lb ground beef or pork - browned (note- I also add onions -chopped)

1 qt canned tomatoes

1 large carrot - grated fine

2 potatoes - cubed small

½ head cabbage - cut fine

¼ tsp thyme

¼ tsp marjoram

¼ tsp parsley

½ tsp chili powder

Salt and pepper to taste

Beef broth and water to suit

‍

10 cups chicken broth from cooking chicken

4 cups canned chicken broth (about 2 cans)

4 cups water

Chicken bouillon granules to taste

Chicken flavoring packets from ramen noodles

2 cups sliced carrots

2 ¼ cups sliced celery

1 cup chopped onion

2 cups cooked egg noodles (or 3)

2 cups cooked diced chicken or more (or 3 of 4)

Salt-pepper-garlic to taste

‍

10 cups chicken broth from cooking chicken

4 cups canned chicken broth (about 2 cans)

4 cups water

Chicken bouillon granules to taste

Chicken flavoring packets from ramen noodles

2 cups sliced carrots

2 ¼ cups sliced celery

1 cup chopped onion

2 cups cooked egg noodles (or 3)

2 cups cooked diced chicken or more (or 3 of 4)

Salt-pepper-garlic to taste

‍

1 tablespoon vegetable oil

1 medium onion, chopped

2 garlic cloves, finely chopped

2 teaspoons chile powder

1 teaspoon ground cumin

½ teaspoon crushed red pepper

2 cans (15 to 19 ounces each) black beans, rinsed, drained

2 cans water

1 can (14 ½ ounces) chicken broth

¼ cup chopped fresh cilantro

Lime wedges

‍

In 3-quart, heat oil over medium heat. Add onion. Cook, stirring occasionally, until tender. Stir in garlic, chile powder, cumin and crushed red pepper. Cook for 30 seconds. Stir in beans, water and broth. Bring to a boil over high heat. Reduce heat. Simmer for 15 minutes. Spoon one-fourth of mixture into blender. Cover, with center part of cover removed to let steam escape. Puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with lime.

Makes 6 servings.

1 tablespoon vegetable oil

1 medium onion, chopped

2 garlic cloves, finely chopped

2 teaspoons chile powder

1 teaspoon ground cumin

½ teaspoon crushed red pepper

2 cans (15 to 19 ounces each) black beans, rinsed, drained

2 cans water

1 can (14 ½ ounces) chicken broth

¼ cup chopped fresh cilantro

Lime wedges

‍

1 tablespoon vegetable oil

1 pound ground beef

1 ½ teaspoon chili powder

½ teaspoon allspice

¼ teaspoon freshly ground pepper

2 cans (14 ½ ounces each) beef broth

1 can (15 ounces) red kidney beans, drained

¼ cup shredded cheddar cheese

‍

To brown meat:

In large saucepan, heat oil over medium-high heat. Cook beef, stirring occasionally, for 5 minutes or until brown. Drain fat.

‍

To finish soup:

Add chili powder, allspice, and black pepper. Cook, stirring for 1 minute. Add broth and half of kidney beans. Bring to a boil over medium-high heat. Meanwhile, puree remaining beans in blender or food processor. Stir into soup. Bring to a boil. Reduce heat to simmer. Cook for 20 minutes. Garnish with shredded cheese.

Makes 3 servings

1 tablespoon vegetable oil

1 pound ground beef

1 ½ teaspoon chili powder

½ teaspoon allspice

¼ teaspoon freshly ground pepper

2 cans (14 ½ ounces each) beef broth

1 can (15 ounces) red kidney beans, drained

¼ cup shredded cheddar cheese

‍

Sirloin tip or flat

1# cut in ½ “ pieces

2 T soy sauce

Marinade 15 minutes

‍

~Meanwhile~

‍

Brown mushrooms and onions in large dutch oven. Remove. In same pot out cubed meat and brown. 

Add 1 clove garlic, 2 TBS tomato paste, ½ cup red wine

Add 4 cups beef broth

1 ½ cups ckn broth

‍

Add:

Carrots

Celery

Soften 1 TBLS Knorr gelatin in ½ cup water and add to pot

Salt

Pepper

‍

Only needs ½ hr of cooking when all ingredients are in pan

‍

Sirloin tip or flat

1# cut in ½ “ pieces

2 T soy sauce

Marinade 15 minutes

‍

~Meanwhile~

‍

Brown mushrooms and onions in large dutch oven. Remove. In same pot out cubed meat and brown. 

Add 1 clove garlic, 2 TBS tomato paste, ½ cup red wine

Add 4 cups beef broth

1 ½ cups ckn broth

‍

Add:

Carrots

Celery

Soften 1 TBLS Knorr gelatin in ½ cup water and add to pot

Salt

Pepper

‍

Only needs ½ hr of cooking when all ingredients are in pan

‍

2 ribs celery

2 carrots

1 onion

Add

2 cloves garlic smashed

4 cups chicken broth

3 cup water

‍

Soak beans in 3 TB salt and 1 qt water overnite

Panchetta meat cubed, fry until golden

250 oven

Kale or collards

Large canned tomatoes - no liquid

2 ribs celery

2 carrots

1 onion

Add

2 cloves garlic smashed

4 cups chicken broth

3 cup water

‍

¼ cup cider vinegar

4 teaspoons lemon juice

3 tablespoons Worcestershire sauce

2 teaspoons brown sugar

1 tablespoon prepared mustard

¾ teaspoon salt

½ teaspoon flavor enhancer

1 cup catsup

1 tablespoon garlic powder

Pinch of cayenne pepper

1 cup tomato puree

‍

Mix all ingredients well. Pour into jar and put a lid on it. Store in refrigerator until you are ready to use it.

¼ cup cider vinegar

4 teaspoons lemon juice

3 tablespoons Worcestershire sauce

2 teaspoons brown sugar

1 tablespoon prepared mustard

¾ teaspoon salt

½ teaspoon flavor enhancer

1 cup catsup

1 tablespoon garlic powder

Pinch of cayenne pepper

1 cup tomato puree

‍

Drain and reserve the liquid from 2 2 ½-oz jars of whole mushrooms. Saute mushrooms in 2 tablespoons butter. Remove from heat and stir in 1 tablespoon flour, ¼ teaspoon instant chicken bouillon and ⅓ cup reserved mushroom liquid. Return to heat and cook until thickened. Stir in 1 tablespoon sherry and ¾ teaspoon chopped chives. Serve over chops, hamburgers or steak.

2 tablespoons butter

2 tablespoons flour

⅛ teaspoon alt

⅛ teaspoon pepper

1 cup milk

‍

In heavy saucepan over low heat, melt butter. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk. Return to heat. Bring to a boil over medium heat, stirring constantly. Stir 1 minute.

Variation: Stir in ½ cup shredded cheddar cheese until melted

Makes 1 cup

‍

2 tablespoons butter

2 tablespoons flour

⅛ teaspoon alt

⅛ teaspoon pepper

1 cup milk

‍

Mix 1 Tbsp corn starch and 1 cup milk until smooth

‍

Add 2 Tbsp margarine, ¼ tsp salt and ⅛ tsp pepper.

‍

Stirring constantly, bring to boil over medium heat; boil 1 minute. Use for creamed vegetables, meat, poultry, fish or casseroles. Makes 1 cup.

‍

TIPS: 

1 Tbsp cornstarch = 2 Tbsp flour. Corn starch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much corn starch to thicken.

‍

To thicken hot liquids, first mix corn starch with a little cold water until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil one minute.

‍

1 large loaf unsliced white bread

(slice crusts off and cut into 4 lengthwise slices

‍

Filling - choose 3:

1 can tuna mixed with celery and mayonnaise

Egg salad - 4 eggs chopped and mixed with mayo

4 oz cr cheese and ½ large can crushed pineapple, drained

Ham salad (ground ham and pickles and mayo)

‍

Frost with 8 oz cr cheese - soften in microwave or thin with milk

‍

Cover with saran wrap or/and wet towel

‍

Slice into 10 or 11 slices

‍

1 large loaf unsliced white bread

(slice crusts off and cut into 4 lengthwise slices

‍

Filling - choose 3:

1 can tuna mixed with celery and mayonnaise

Egg salad - 4 eggs chopped and mixed with mayo

4 oz cr cheese and ½ large can crushed pineapple, drained

Ham salad (ground ham and pickles and mayo)

‍

2 tablespoons butter 

2 tablespoons flour

⅛ teaspoon salt

⅛ teaspoon pepper

1 cup milk

‍

Melt butter in heavy saucepan over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Simmer for 1 minute. 

‍

2 tablespoons butter 

2 tablespoons flour

⅛ teaspoon salt

⅛ teaspoon pepper

1 cup milk

‍

2 tablespoons turkey droppings

2 cups turkey or chicken broth or water

2 tablespoons cornstarch

¼ cup cold water or milk

Salt and pepper to taste

‍

Skim off all but 2 tablespoons fat from drippings in roasting pan. Stir in broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat.

‍

In small bowl, stir corn starch and ¼ cup cold water until smooth; stir into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Season to taste.

‍

2 tablespoons turkey droppings

2 cups turkey or chicken broth or water

2 tablespoons cornstarch

¼ cup cold water or milk

Salt and pepper to taste

‍

2 pkg turkey gravy mix

¼ cup flour

3 cups cold water

1 cup turkey pan drippings or turkey broth

‍

Mix gravy mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth.

‍

Stirring frequently, cook on medium-high heat until gravy comes to a boil. Reduce heat to low and simmer 5 minutes or until thickened; stirring occasionally (gravy with continue to thicken upon standing).

‍

2 pkg turkey gravy mix

¼ cup flour

3 cups cold water

1 cup turkey pan drippings or turkey broth

‍

¼ cup butter or margarine

¼ cup flour

2 cup chicken broth

¼ t salt

2 t dried dillweed

1 cup sour cream

‍

Add flour to melted butter. Mix in chicken broth, salt and dried dill. Stir while sauce thickens. Add sour cream.

¼ cup butter or margarine

¼ cup flour

2 cup chicken broth

¼ t salt

2 t dried dillweed

1 cup sour cream

‍

Pan juices

2 cups chicken broth

4 Tbsp butter

4 Tbsp flour

½ tsp dried thyme

‍

While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. Heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.

Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt and pepper.

Pan juices

2 cups chicken broth

4 Tbsp butter

4 Tbsp flour

½ tsp dried thyme

‍

Pour off al but 1 Tbsp fat drippings from roasting pan

‍

Add 1 ¾ cups broth or water

‍

Cook over medium heat, stirring to loosen browned bits. Remove from heat

‍

Mix 2 Tbsp cornstarch and ¼ cup cold water until smooth. Stir into pan. Season to taste.

‍

Stirring constantly, bring to a boil over medium heat: boil 1 minute. Makes 2 cups.

‍

¼ cup flour

¼ cup pan drippings or margarine

2 cups water

2 teaspoons beef flavor bouillon granules or 2 cubes

‍

Makes about 1 ¾ cups

In medium skillet, stir flour into drippings. Over medium-high heat, cook and stir until dark brown. Stir in water and bouillon; cook and stir until thickened.

¼ cup flour

¼ cup pan drippings or margarine

2 cups water

2 teaspoons beef flavor bouillon granules or 2 cubes

‍

2 tbsp all-purpose flour

2 tbsp pan drippings from meat loaf or roasted beef

1 ½ cups water

½ cup milk

1 pouch dry onion soup mix

‍

In 2-qt saucepan, stir flour into drippings until smooth. Over medium heat, cook until mixture begins to bubble, stirring constantly

‍

Gradually stir in water, milk and soup mix. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Makes about 2 ¼ cups.

‍

Variation: In 2-qt saucepan, heat 1 soup mix pouch and 1 ½ cups water to boiling. Reduce heat to low. Cover; simmer 8 min. In cup, combine 2 tbsp flour and ½ cup water. Gradually stir into onion mixture; cook until mixture boils and thickens, stirring often.

‍

2 tbsp all-purpose flour

2 tbsp pan drippings from meat loaf or roasted beef

1 ½ cups water

½ cup milk

1 pouch dry onion soup mix

‍

½ cup vinegar

½ cup sugar

1 cup water

1 Tbsp cornstarch

1 cup crushed pineapple

1 tsp soy sauce

½ cup catsup

‍

Combine vinegar and sugar, water, and cornstarch, and cook until mixture is thickened and smooth. Blend in the pineapple, soy sauce and catsup. Makes about 3 ½ cups. This sauce can be stored, covered, in the refrigerator for about a week, or frozen and stored for up to 3 months.

‍

Serve over roast pork, chicken or on fried fish

‍

½ cup vinegar

½ cup sugar

1 cup water

1 Tbsp cornstarch

1 cup crushed pineapple

1 tsp soy sauce

½ cup catsup

‍

¼ cup flour

¼ cup margarine or pan drippings

2 cups water

2 teaspoons beef flavor bouillon granules or 2 cubes

‍

In medium skillet, stir flour into dripping or margarine. Over medium-high heat, cook and stir until dark brown. Stir in water and bouillon; cook and stir until thickened.

¼ cup flour

¼ cup margarine or pan drippings

2 cups water

2 teaspoons beef flavor bouillon granules or 2 cubes

‍

1 can (14 ½ oz) beef broth

3 tbsp all-purpose flour

‍

Remove beef from roasting pan. Pour off fat. In roasting pan gradually mix broth into flour until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Serves 4

1 can (14 ½ oz) beef broth

3 tbsp all-purpose flour

‍

Step 1. Roast 12-pound turkey to yield about 1 cup drippings (Note: if you estimate you have less, add 4 tablespoons butter to roasting pan)

‍

Step 2. Place pan over medium heat until drippings start to bubble. Add ¼ cup flour. Whisk to form a paste. Cook for 3 to 4 minutes or until flour is browned.

‍

Step 3. Add ½ cup dry white wine, which helps deglaze pan and adds flavor. Cook, whisking constantly, for 1 minute to cook off alcohol. (Note: if you don’t want to use wine, add 1 tablespoon tomato past to help deglaze pan and add complexity.

‍

Step 4. Slowly add 2 cups turkey stock, whisking constantly. Cook until gravy is caramel colored. (Note: add more stock as needed to achieve desired consistency.)

‍

Step 5. To finish gravy, whisk in 3 tablespoons butter, cut into small pieces and added piece by piece. (Note: this makes a shiny gravy). Season with salt and pepper. Serve

‍

Variations:

To make mushroom gravy add mushrooms after step 2. Cook mushrooms until juices are released.

To include diced giblets, add them after adding wine in step 3..

For richer gravy, use brandy or cognac instead of wine in step 3.

To season with fresh herbs, add them after step 4.

‍

¼ cup butter - melt in pan

Shake together:

2 cups milk

½ cup flour

‍

Blend in grad to melted butter and cook til thick. Add salt and pepper to taste.

¼ cup butter - melt in pan

Shake together:

2 cups milk

½ cup flour

‍

Base Sauce (bechamel):

¼ cup butter or regular margarine

¼ cup unsifted all-purpose flour

½ teaspoon salt

⅛ teaspoon pepper

2 cups milk or light cream

‍

Cheese Sauce:

½ teaspoon dry mustard

2 cups grated sharp cheddar cheese (½ lb)

Dash cayenne

‍

Deluxe Cream Sauce:

2 egg yolks

‍

Horseradish sauce:

⅓ cup prepared horseradish

1 tablespoon lemon juice

Dash cayenne

‍

Base:

In heavy, medium-sized saucepan, slowly heat butter just until melted, not browned, stirring with wooden spoon. (for a savory sauce, add 1 tablespoon chopped onion to butter; cook, stirring, until golden and tender, not browned - about 5 minutes). Remove from heat. Gradually add flour, salt and pepper; stir until smooth. (combining fat and flour first prevents lumping) Add milk, stirring to mix well. (liquid may be light cream, chicken broth, fish stock or wine depending on sauce. Add cold liquids all at once. Add hot liquids gradually, stirring after each addition.) Return to heat. Over medium heat, bring to boiling, stirring constantly, until thickened; reduce heat; simmer 3 minutes stirring. (sauce must come to boiling and be held there briefly to cook flour so it thickens sauce and does not have raw taste). Makes 2 cups.

‍Cheese Sauce:

Add to base sauce. Stir over low heat until cheese melts and sauce is smooth. Nice over broccoli, cauliflower, asparagus and egg dishes.

‍Deluxe Cream Sauce:

In medium bowl, beat 2 egg yolks. Stir in about ½ cup hot base sauce; mix well. Return egg-yolk mixture to rest of sauce in sauce-pan, stirring constantly. Cook, stirring, over low heat until thickened; do not boil. To keep sauce hot, cover and place over hot water.

Horseradish sauce:

Add ⅓ cup undrained prepared horseradish, 1 tablespoon lemon juice and dash cayenne to base sauce. Heat, stirring constantly to combine. Nice with beef, ham or tongue.

‍

Base Sauce (bechamel):

¼ cup butter or regular margarine

¼ cup unsifted all-purpose flour

½ teaspoon salt

⅛ teaspoon pepper

2 cups milk or light cream

‍

Cheese Sauce:

½ teaspoon dry mustard

2 cups grated sharp cheddar cheese (½ lb)

Dash cayenne

‍

Deluxe Cream Sauce:

2 egg yolks

‍

Horseradish sauce:

⅓ cup prepared horseradish

1 tablespoon lemon juice

Dash cayenne

‍

1 package (8 ounces) cream cheese

1 package (3 ounces) cream cheese

½ cup beer

2 tablespoons minced onion

2 tablespoons Worcestershire sauce

2 cans (6 ½ ounces each) crab meat

6 whole English muffins

12 slices cheddar cheese

12 slices tomato

‍

Soften cream cheese with beer. Mix in onion, Worcestershire and crab meat. Split English muffins in half. You may toast both sides of muffin under broiler first if you prefer. Preheat oven to 350 degrees. Place 2 heaping tablespoons of crab meat mixture on each muffin. Cover with slice of tomato and then slice of cheese.

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Bake in over for about 10 to 15 minutes.

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Serves 6

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1 package (8 ounces) cream cheese

1 package (3 ounces) cream cheese

½ cup beer

2 tablespoons minced onion

2 tablespoons Worcestershire sauce

2 cans (6 ½ ounces each) crab meat

6 whole English muffins

12 slices cheddar cheese

12 slices tomato

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1 pound ground beef

1 onion, chopped

1 can chicken gumbo soup

1 tablespoon prepared mustard

4 tablespoons (or more) ketchup

Salt and pepper to taste

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Makes 6 servings

In medium skillet, brown beef and onion. Add soup, mustard, ketchup, salt and pepper. Simmer until thick enough to serve on bun.

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1 pound ground beef

1 onion, chopped

1 can chicken gumbo soup

1 tablespoon prepared mustard

4 tablespoons (or more) ketchup

Salt and pepper to taste

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8 ounces process swiss cheese shredded (2 cups)

½ cup whipping cream

12 slices white bread

9 slices bacon, cooked and drained

1 3-ounce can chopped mushrooms, drained (½ cup)

½ cup milk

3 slightly beaten eggs

Butter or margarine

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Mix together cheese and cream. Spread 2 tablespoon mixture on each of half the bread slices. Halve cooked bacon slices. Place bacon pieces and drained mushrooms on top of cheese. Top with remaining bread.

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Combine eggs and milk. Dip sandwiches in milk-egg mixture, coating both sides. Lightly brown sandwiches in melted butter on grill, turning once. Garnish with bacon curls and mushrooms, if desired. Makes 6 sandwiches.

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8 ounces process swiss cheese shredded (2 cups)

½ cup whipping cream

12 slices white bread

9 slices bacon, cooked and drained

1 3-ounce can chopped mushrooms, drained (½ cup)

½ cup milk

3 slightly beaten eggs

Butter or margarine

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1 ½ lb ground beef

1 onion - diced

¾ cup ketchup

1 tsp salt

2 Tbls white sugar

1 Tbls vinegar

1 Tbls prepared yellow mustard

¼ tsp Worcestershire sauce

1 dash tabasco

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Brown beef and onion. Drain fat. Combine remaining ingredients and simmer 20-25 min. Serve on buns.

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Optional: diced celery (cook it in water or add to beef and onion while browning)

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1 ½ lb ground beef

1 onion - diced

¾ cup ketchup

1 tsp salt

2 Tbls white sugar

1 Tbls vinegar

1 Tbls prepared yellow mustard

¼ tsp Worcestershire sauce

1 dash tabasco

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2 ½ pounds ground beef

3 cups chopped celery

1 large diced onion

1 cup ketchup

1 can cream of tomato soup

1 can chicken gumbo soup

2 tablespoons prepared mustard

2 tablespoons vinegar

2 tablespoons brown sugar

1 teaspoon chili powder

Salt and pepper to taste

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In a large frying pan, brown ground beef. Add chopped celery and onion. Cook until vegetables are tender. Drain off excess fat. In large bowl, combine meat mixture, ketchup, tomato soup, chicken gumbo soup, mustard, vinegar, brown sugar, chili powder, salt and pepper. Transfer to crockpot. Cook on low for 6 to 8 hours. Or transfer to oven-safe cooking pot and bake in 250-degree oven for 2 hours, stirring occasionally. Serve on hamburger buns.

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2 ½ pounds ground beef

3 cups chopped celery

1 large diced onion

1 cup ketchup

1 can cream of tomato soup

1 can chicken gumbo soup

2 tablespoons prepared mustard

2 tablespoons vinegar

2 tablespoons brown sugar

1 teaspoon chili powder

Salt and pepper to taste

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Arrange halves of English muffins on cookie sheet. Brush tops of muffins with oil; top with the following in order given: 1 slice mozzarella, swiss, or colby cheese; 1 to 2 tablespoons tomato sauce; pinch of oregon; 1 to 2 tablespoons pork sausage, fried and drained; thinly sliced stuff olives; green onions; mushrooms; green pepper; thinly sliced pepperoni sausage and sprinkle over the top a generous amount of parmesan cheese. Bake in 400 degree oven for 10 t0 15 minutes or until cheese melts.

Arrange halves of English muffins on cookie sheet. Brush tops of muffins with oil; top with the following in order given: 1 slice mozzarella, swiss, or colby cheese; 1 to 2 tablespoons tomato sauce; pinch of oregon; 1 to 2 tablespoons pork sausage, fried and drained; thinly sliced stuff olives; green onions; mushrooms; green pepper; thinly sliced pepperoni sausage and sprinkle over the top a generous amount of parmesan cheese. Bake in 400 degree oven for 10 t0 15 minutes or until cheese melts.

1 can luncheon meat

¼# american cheese

1 small onion

1 small green pepper

3 hard-boiled eggs

Salt

Pepper

½ cup mayonnaise

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Grind together:

Broil

1 can luncheon meat

¼# american cheese

1 small onion

1 small green pepper

3 hard-boiled eggs

Salt

Pepper

½ cup mayonnaise

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1 can mushroom soup

1 can tuna

1 tbsp minced green pepper

1 tbsp minced onion

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Combine

Spoon onto 6 hamburger buns

Brush buns with butter

Bake at 400 for about 10 minutes

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1 can mushroom soup

1 can tuna

1 tbsp minced green pepper

1 tbsp minced onion

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1 ½ cups hamburger relish

¾ cup water

¾ lb thinly sliced spiral ham

8 hamburger buns, heated

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Combine relish and water in saucepan. Add ham. Simmer 5 minutes. Serve in heated sandwich buns.

1 ½ cups hamburger relish

¾ cup water

¾ lb thinly sliced spiral ham

8 hamburger buns, heated

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8 slices white bread, crust removed

½ lb sliced turkey

¼ lb sliced swiss cheese

4 eggs

2 cups milk

2 tsp onion salt

¾ tsp thyme, crushed

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Preheat oven to 325 (300 if using a glass pan). Prepare 4 sandwiches with turkey and cheese slices. Place in a 9-in-square baking dish. In a bowl beat the eggs until frothy. Add milk, onion salt, thyme. Blend, pour over sandwiches. Bake for 50-60 minutes until set and tops golden. Serve immediately.

8 slices white bread, crust removed

½ lb sliced turkey

¼ lb sliced swiss cheese

4 eggs

2 cups milk

2 tsp onion salt

¾ tsp thyme, crushed

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1 (1 lb .3oz) can Grands buttermilk biscuits

8 slices bacon, halved

1 tablespoon margarine

¼ cup chopped green bell pepper

¼ cup chopped onions

8 eggs, beaten

8 (⅔-oz) slices american cheese

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Prepare biscuits and bacon as directed on packages.

Melt margarine in medium skillet. Add bell pepper and onion; cook and stir until tender.

Pour eggs into skillet; cook until set; stirring occasionally. Season with salt and pepper to taste.

Split biscuits; fill each with egg, cheese and bacon.

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Makes 8 sandwiches.

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1 (1 lb .3oz) can Grands buttermilk biscuits

8 slices bacon, halved

1 tablespoon margarine

¼ cup chopped green bell pepper

¼ cup chopped onions

8 eggs, beaten

8 (⅔-oz) slices american cheese

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8 slices white bread

Mayonnaise or salad dressing

1 2 ¼-ounce can deviled ham

4 slices (4 ounces) sharp process american cheese

4 thin slices onion

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2 eggs

3 tablespoons dairy sour cream

Dash salt

Butter or margarine

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Spread 4 slices of bread lightly with mayonnaise, then with deviled ham. Top each with one cheese slice and one onion slice. Top with remaining bread. Beat together eggs, sour cream, and salt. Dip each sandwich in egg mixture. In 12-inch skillet, cook in butter or margarine over medium-low heat till sandwiches are golden brown on both sides and cheese is melted. Makes 4 sandwiches.

8 slices white bread

Mayonnaise or salad dressing

1 2 ¼-ounce can deviled ham

4 slices (4 ounces) sharp process american cheese

4 thin slices onion

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2 eggs

3 tablespoons dairy sour cream

Dash salt

Butter or margarine

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8 slices bread (rye or French are nice)

Sliced cheese (muenster, cheddar, edam or swiss)

3 eggs

2 cups milk

Butter

½ teaspoon salt

Optional: sweet basil, savory or onion

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Grease a cake pan. Place 4 slices bread in pan. Cover each slice with a slice of cheese. Cover sandwiches with a second piece of bread buttered on the outside. Whip eggs, salt, milk and seasonings. Pour egg mixture over the sandwiches. Let them stand 2 ½ hour or overnight. Bake at 400 degrees for 30 to 40 minutes; the sandwich tops will be golden brown when done. Nice served with pickles.

8 slices bread (rye or French are nice)

Sliced cheese (muenster, cheddar, edam or swiss)

3 eggs

2 cups milk

Butter

½ teaspoon salt

Optional: sweet basil, savory or onion

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12 slices white bread

1 package (10 ounces) chopped broccoli, thawed

1 package (8 ounces) sliced mozzarella cheese

3 eggs

2 ¼ cups milk

2 tablespoons prepared mustard

1 teaspoon barbecue seasoning

1 teaspoon onion salt

Paprika

1 to 2 tomatoes, cut in wedges

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Trim crust from bread. In greased 2-quart shallow casserole (about 12x7 inches) arrange layer of 6 slices bread, broccoli, ½ package cheese, and top with remaining bread slices. Beat together eggs, milk, mustard, barbecue seasoning and onion salt; pour over sandwiches. Cover and refrigerate at least 1 hour. Sprinkle with paprika. Bake at 400 degrees for 30 minutes, until knife inserted in custard comes out clean. Top with remaining cheese and tomato wedges and bake 10 minutes longer. 

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Serves 4 to 6

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12 slices white bread

1 package (10 ounces) chopped broccoli, thawed

1 package (8 ounces) sliced mozzarella cheese

3 eggs

2 ¼ cups milk

2 tablespoons prepared mustard

1 teaspoon barbecue seasoning

1 teaspoon onion salt

Paprika

1 to 2 tomatoes, cut in wedges

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1 loaf french bread

2 cans (4 ½ ounces each) deviled ham

2 tablespoons flour

⅔ cup beer

2 eggs slightly beaten

2 cups (8 ounces) shredded swiss cheese

¼ teaspoon pepper

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Cut bread into ¾-inch slices. Place on baking sheet, and toast in 350-oven 10 minutes. Spread each slice with deviled ham. In a bowl, blend flour, beer, eggs, cheese and pepper; spread over ham. Increase oven temperature to 450 and bake 10 minutes, until puffed and browned. Makes 20 snacks.

1 loaf french bread

2 cans (4 ½ ounces each) deviled ham

2 tablespoons flour

⅔ cup beer

2 eggs slightly beaten

2 cups (8 ounces) shredded swiss cheese

¼ teaspoon pepper

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½ cup olive oil

⅓ cup wine vinegar

½ teaspoon oregano

¼ teaspoon garlic salt

¼ teaspoon salt

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Marinate ingredients for 2 to 3 hours. 

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For antipasto, good choices are cauliflower, broccoli buds, sliced cucumber, carrot, small onions, mushrooms and tomatoes. Break, slice or cut the vegetables into bite-size pieces, marinate with the dressing or buy an Italian dressing and use for marinade and serve as a flavorful dip.

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½ cup olive oil

⅓ cup wine vinegar

½ teaspoon oregano

¼ teaspoon garlic salt

¼ teaspoon salt

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½ cup sugar

2 Tbls corn starch

⅓ cup orange juice

1 Tbls lemon juice

Juice from 1 20oz can pineapple chunks

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Put above ingredients in saucepan and stir until smooth.

Bring to a boil and cook and stir 2 minutes.

Cool and refrigerate covered.

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Grapes - red and green/bananas/mandarin oranges/pineapple/apples

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½ cup sugar

2 Tbls corn starch

⅓ cup orange juice

1 Tbls lemon juice

Juice from 1 20oz can pineapple chunks

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¼# cheese cubed

3 hard-boiled eggs chopped

1 tuna

2 T chopped onion

2 T chopped sweet pickle

2 T chopped green pepper

2 T chopped stuffed green olives

½ cup mayonnaise

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Mix together:

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¼# cheese cubed

3 hard-boiled eggs chopped

1 tuna

2 T chopped onion

2 T chopped sweet pickle

2 T chopped green pepper

2 T chopped stuffed green olives

½ cup mayonnaise

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Sprinkle ¼ to ½ cup sugar all over lettuce.

Slice thinly 1 medium onion

Put about ¼ or less vinegar over it (it doesn’t specify whether t, T or cup)

Mix in 2 ½ Tbsp sour cream

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Mix above thoroughly

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Drain excess moisture and dressing.

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Sprinkle ¼ to ½ cup sugar all over lettuce.

Slice thinly 1 medium onion

Put about ¼ or less vinegar over it (it doesn’t specify whether t, T or cup)

Mix in 2 ½ Tbsp sour cream

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Juice of 1 orange and grate the rind

Juice of 1 lemon

1 whole egg - beaten

1 cup sugar

Dash of salt

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Mix together and boil for 3 minutes.

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It thickens as it gets cool. Store in refrig.

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Juice of 1 orange and grate the rind

Juice of 1 lemon

1 whole egg - beaten

1 cup sugar

Dash of salt

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Juice of 1 lemon

Cider vinegar

⅓ cup sugar

2 tablespoons celery seed

1 teaspoon dijon mustard

Dollop of honey

½ cup oil

5 green onions, thinly sliced (optional)

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Squeeze lemon juice and place in measuring cup. Add enough vinegar to reach the ½ cup mark. Place in mixing bowl. Whisk in sugar, celery seed, mustard and honey. Slowly whisk in oil until well-blended. Stir in onion, if desired.

Makes 1 cup

Juice of 1 lemon

Cider vinegar

⅓ cup sugar

2 tablespoons celery seed

1 teaspoon dijon mustard

Dollop of honey

½ cup oil

5 green onions, thinly sliced (optional)

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1 cup real mayonnaise

1 or 2 Tbls vinegar

2 to 4 Tbls sugar

1 chopped apple

1 medium head cabbage

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Mix together

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1 cup real mayonnaise

1 or 2 Tbls vinegar

2 to 4 Tbls sugar

1 chopped apple

1 medium head cabbage

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1 ½ cups salad oil

½ cup red wine vinegar

1 ½ teaspoons salt

1 teaspoon basil

2 garlic cloves, crushed

½ teaspoon sugar

¼ teaspoon pepper

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Combine all recipe ingredients in a jar with tight-fitting lid; shake vigorously until well combined. (May be prepared in advance to this point. Cover the jar and let stand at room temperature 2 days)

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Makes 3 cups.

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1 ½ cups salad oil

½ cup red wine vinegar

1 ½ teaspoons salt

1 teaspoon basil

2 garlic cloves, crushed

½ teaspoon sugar

¼ teaspoon pepper

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1 cabbage, grated

1 carrot, grated

1 small onion, grated

1 ½ tablespoons salad oil

¾ cup mayonnaise

½ cup sugar

2 tablespoons cider vinegar

½ teaspoon celery seed

1 ½ teaspoons prepared mustard

¼ teaspoon salt

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Combine cabbage, carrot, onion and salad. Toss until cabbage is coated. Chill. Mix remaining ingredients, and combine with cabbage mixture. Serve cold. Makes 6 servings.

1 cabbage, grated

1 carrot, grated

1 small onion, grated

1 ½ tablespoons salad oil

¾ cup mayonnaise

½ cup sugar

2 tablespoons cider vinegar

½ teaspoon celery seed

1 ½ teaspoons prepared mustard

¼ teaspoon salt

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¼ cup salad dressing

1 tablespoon vinegar

1 tablespoon sugar

¼ teaspoon salt

⅛ teaspoon pepper

Milk

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Mix ingredients and toss with cabbage. Note: add milk to make dressing desired consistency.

¼ cup salad dressing

1 tablespoon vinegar

1 tablespoon sugar

¼ teaspoon salt

⅛ teaspoon pepper

Milk

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3 cups shredded red cabbage

3 cups shredded green cabbage

2 carrots, shredded

½ cup honey

½ cup vinegar

2 tablespoons oil

1 tablespoon poppy seeds

1 teaspoon salt

1 teaspoon dry mustard

¼ teaspoon onion powder

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Process cabbage and carrots in food processor and place them in medium-sized bowl. Mix remaining ingredients in processor. Pour over cabbage and toss well.

3 cups shredded red cabbage

3 cups shredded green cabbage

2 carrots, shredded

½ cup honey

½ cup vinegar

2 tablespoons oil

1 tablespoon poppy seeds

1 teaspoon salt

1 teaspoon dry mustard

¼ teaspoon onion powder

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¼ cup vinegar

½ cup ketchup

½ cup sugar

½ teaspoon salt

¼ teaspoon pepper

1 small onion, grated

1 cup oil

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Combine all of the ingredients except the oil; beat together. Gradually add oil, beating continuously. Refrigerate. Makes 1 pint.

¼ cup vinegar

½ cup ketchup

½ cup sugar

½ teaspoon salt

¼ teaspoon pepper

1 small onion, grated

1 cup oil

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⅔ cup sugar

1 teaspoon dry mustard

1 teaspoon paprika

¼ teaspoon salt

5 tablespoons vinegar

1 teaspoon grated onion

1 teaspoon celery seed

⅓ cup honey

1 tablespoon lemon juice

¾ to 1 cup salad oil

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Blend all ingredients, except oil. Add oil slowly, continuing to mix. Store in covered jar in refrigerator. If mixture separates, shake vigorously. Serve over fresh fruit. It is especially good over melon balls.

⅔ cup sugar

1 teaspoon dry mustard

1 teaspoon paprika

¼ teaspoon salt

5 tablespoons vinegar

1 teaspoon grated onion

1 teaspoon celery seed

⅓ cup honey

1 tablespoon lemon juice

¾ to 1 cup salad oil

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½ cup real mayonnaise

½ cup dairy sour cream

½ cup grated parmesan cheese

¼ cup milk

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Combine ingredients. Mix well. Chill. Makes 1 ½ cups.

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For color add chopped chives or parsley.

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½ cup real mayonnaise

½ cup dairy sour cream

½ cup grated parmesan cheese

¼ cup milk

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1 teaspoon celery seed

1 teaspoon paprika

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon onion juice

2 tablespoons sugar

¼ cup vinegar

¼ cup honey

1 cup vegetable oil

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Beat vinegar, ½ cup oil, spices and honey together. When well beaten, add remaining oil and blend well. Store in refrigerator. Beat well before serving.

1 teaspoon celery seed

1 teaspoon paprika

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon onion juice

2 tablespoons sugar

¼ cup vinegar

¼ cup honey

1 cup vegetable oil

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1 cup mayonnaise

1 cup light cream

2 packages (4 ounces each) Roquefort cheese

1 teaspoon salt or garlic salt

½ teaspoon paprika

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Mash cheese and add to mayonnaise gradually. Mix in remaining ingredients and refrigerate. Makes 2 cups

1 cup mayonnaise

1 cup light cream

2 packages (4 ounces each) Roquefort cheese

1 teaspoon salt or garlic salt

½ teaspoon paprika

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1 cup sour cream

1 cup mayonnaise or salad dressing

1 ½ tsp lemon juice

1 clove garlic, minced fine

2 ounces (or ½ package) of crumbled blue cheese or Roquefort cheese

⅛ tsp celery salt

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Mix all ingredients and let blend overnight before using. Keeps 2 or 3 weeks.

1 cup sour cream

1 cup mayonnaise or salad dressing

1 ½ tsp lemon juice

1 clove garlic, minced fine

2 ounces (or ½ package) of crumbled blue cheese or Roquefort cheese

⅛ tsp celery salt

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