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Mandarin Salad Karen

2 quarts salad greens 2 or 3 green onions

(variety good) diagonally cut
2 or 3 stalks of celery 1 cup grapes (opt.)
1 (8oz) can mandarin ½ cup chopped pecans
oranges, drained

Clean and dry greens thoroughly. Add remaining ingredients. Toss to mix well.
Just before serving, toss with dressing, using enough to moisten slightly.

Cucumber salad Karen Perfect Pair: Butter Chicken

3 or 4 cucumbers, sliced 1 cup sour cream
5 or 6 Cherry tomatoes (optional) 3 Tbsp. Vinegar
3 Tbsp. Chives or green onions ½ tsp. Dill weed
1 ¼ tsp. Salt ½ tsp. Sugar
1/8 tsp. Pepper

Mix ingredients and chill ½ an hour before serving.

Swiss Cashew Tossed Salad Mom

1 medium bunch romaine, torn 1 cup 2 tsp prepared mustard

salted cashew halves 1 tsp grated onion
4 ounces Swiss Cheese julienned dash salt
Dressing: 1 cup vegetable oil
1/3 cup white vinegar 1 tsp poppy seeds
3/4 cup sugar
In a blender, combine the vinegar, sugar, mustard, onion and salt;
Cover and process until well blended. While processing, gradually add oil in
A steady stream. Stir in poppy seeds. In a salad bowl, combine the greens,
cashews and cheese. Serve with dressing. Yield 8-10 servings

Broccoli Salad Wendy

1 head chopped broccoli 1 cup mayonnaise

2 cups red grapes- halved ½ cup sugar
1 cup raisins 1 tbsp. Rice vinegar or red wine vinegar
1 small pack of slivered toasted almonds one small red onion finely chopped
or sunflower seeds green onions to taste
½ lb. Bacon, cooked and crumbled

Mix mayonaise, sugar, and vinegar together and blend, then add all other ingredients.

Pasta Salad Karen overnight prep.
½ cup Italian dressing ¾ cup sour cream
2 cups cherry tomato halves ¼ cup grated parmesan or
1 cup sliced cucumber romano cheese
1 cup sliced mushrooms ¼ cup sliced green pepper
¼ lb. Salami or pepperoni, 2 cups wide egg noodles
cut into strips (or 4 cups if more salad needed)

Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni and

marinate overnight. Combine sour cream, cheese and onions; Pour over
noodles. May combine or leave separately (putting noodles on plate, then
marinade over top)

Frog Eye Salad Suzanne Clegg (Matt’s cousin) overnight prep, makes lots!
1 cup sugar 3 (11oz) cans mandarin
2 Tbsp. Flour oranges, drained
½ tsp. Salt 2 (20oz) cans pineapple
1 ¾ cups pineapple juice chunks, drained
2 eggs, beaten 1 (20oz) can crushed
1 Tbsp. Lemon juice pineapple, drained
3 quarts of water Fresh strawberries (opt.)
1 (16oz) package of acini 1 (9oz) carton Cool whip
de pepe (small round pasta)

Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice and
eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool
mixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook at
rolling boil until the pasta is done. Drain pasta, rinse with water, drain and cool
to room temp. Combine egg mixture and acini de pepe. Mix lightly but well.
Refrigerate overnight in airtight container. Add remaining ingredients. Mix
again. Chill. Makes 25 servings.

Summer Corn Salad Wendy and Mom

1 package frozen shoepeg 1 red onion chopped
or white corn, cooked 1 Tbsp. cilantro, minced
1 package frozen peas, 4 Tbsp. oil
cooked 2 Tbsp. vinegar
1 red pepper, chopped ½ tsp. Cumin
1 green pepper, chopped Sugar, salt, and pepper to
1 (6oz) can olives taste

Toss to mix.

Greek Penne Pasta Salad Karen
12 oz. penne pasta 8 oz. Chopped plum tomatoes
5 tsp. Olive oil (about 4 large)
4 Tbsp. Pine nuts ½ cup tofu, cut into small
toasted slightly squares and drained
5 cloves of garlic 4 oz. Feta cheese, cut into
10oz. Package frozen small squares
packed spinach, thawed ½ tsp. Salt
and well drained 1/8 tsp ground black pepper

Cook pasta according to directions; drain and set aside. Spray an unheated large
skillet with non-stick spray. Add 3 tsp. Of the oil. Heat over medium. Add pine
nuts and garlic. Soak and stir about 5 minutes. Stir in spinach and tomatoes.
Cook three minutes until heated through. Meanwhile, mix feta and tofu
together. Put half pasta in serving bowl, drizzle with 1 tsp. Of oil and toss. Add
remainder of pasta and 1 tsp. Oil and toss again to cover. Add to pasta-spinach
mix and toss. Add cheese, tofu mix, salt and pepper. Toss and serve. 5-6

Curried Couscous Wendy

1 ½ cup couscous 1 tsp. pepper
1 Tbsp. unsalted butter ½ cup grated carrots
1 ½ cups boiling water ½ cup minced fresh
¼ cup plain yogurt flat leaf parsley
¼ cup olive oil ½ cup dried cranberries
1 tsp. white wine vinegar ¼ cup blanched sliced almonds
1 tsp. curry powder 2 green onions, thinly sliced
1 tsp. ground turmeric (white and green parts)
1 ½ tsp. salt ¼ cup small-diced red onions

Place couscous in medium bowl. Melt butter in boiling water and pour over
couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with
a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and
pepper. Pour over fluffed couscous and mix well with a fork. Add carrots,
parsley, cranberries, almonds, scallions, and red onions; mix well and taste for
seasoning. Serve at room temperature.

Carrots vichy Karen

2 c. thinly sliced carrots ½ c. boiling water
2 Tbsp. butter 1 Tbsp. sugar
¼ tsp. salt Chopped parsley

Place all ingredients but parsley in sauce pan. Cover the pan. To form glaze
with butter and sugar, simmer carrots until the water is absorbed. Add chopped
parsley and serve. Serves four

Bookclub chicken salad Wendy

6-8 Chicken breasts 1 cup shredded mozzarella
cut or shredded bites Dressing :
8 oz. slivered almonds ½ red medium red onion
4 Tbsp. sugar 2 cups sugar
2 bags European blend 4 tsp. dry mustard
salad mix 1 tsp. salt
1 head iceberg lettuce 1 cup red wine vinegar
1 lb. Bacon, cooked, crumbled 2 cups vegetable oil
1 cup craisins

Cook chicken breasts for 35 minutes at 350. Cool and cut into small pieces. In a
small skillet, sprinkle sugar over almonds and cook over medium heat until
almonds are coated and sugar has dissolved. For dressing, finely chop red onion
in food processor. Add sugar, dry mustard, salt and vinegar and blend until
frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, and cheese together
in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds
on top and serve.

Winter tomato Soup Grandma Worthington

1 (16oz) can whole tomatoes 1 Tbsp. brown sugar
½ cup chopped onion 3 Tbsp. flour
½ cup chopped celery (with leaves) 2 cups beef broth
4 Tbsp. butter 1 tsp. salt
½ tsp. dried basil 1 cup milk
½ tsp. dried oregano pepper to taste
2 Tbsp. tomato paste

In a saucepan over medium heat, combine tomatoes, onions, celery, two Tbsp.
butter, basil, oregano, tomato paste, and sugar. Simmer uncovered until celery is
tender. Puree in blender 2 cups at a time.

Over low heat, melt remaining 2 Tbsp. butter in a large pot. Stir in flour, and
beat rapidly with a whisk. Add broth and stir until smooth. Continue heating
until broth thickens. Stir in milk; add the tomato puree and pepper to taste.
Heat through and serve in hot bowls or mugs.

Michelle’s award winning Baked Potato soup Michelle W.
6-8 slices of bacon 2 cups cream
1 small yellow onion, diced 2 Tbsp. dried parsley
1/3 cup flour 1 tsp. garlic powder
6 cups hot chicken broth 1 ½ tsp. dried basil
(really large can) 1 ½ tsp. salt
4 cups diced, peeled baked 1 tsp. pepper
potatoes ( 6 medium) 1 cup grated cheddar cheese

Bake potatoes day before and cool completely in the fridge. Peel potatoes and
dice into chunks. Cook onions in one Tbsp. of butter about 3 minutes. Add flour
and one more Tbsp. of butter and cook for another 3-5 minutes or until golden.
Add chicken broth gradually, mixture should begin to thicken. Reduce heat to
simmer. Add everything, except cheese, and simmer for 10 minutes. Add cheese
and serve. Yield 5

Tortilla Soup Linda Wardle (Matt’s aunt)

1 can diced tomatoes 1 cup cooked and cubed
with chiles chicken or one can cooked
1 can Texas style beans chicken
1 large can family style 2 cups cheddar cheese
chicken and rice soup Sour Cream and Tortilla chips

Mix the ingredients together and heat to boiling. Reduce the heat and add 1 cup
of cheddar cheese. Heat throughout until cheese melts. Garnish with sour
cream, shredded cheese, and broken tortilla chips.

Flank steak spinach salad Mom

4 – 1 lb. beef flank steaks ½ lb. fresh mushrooms, sliced
1 - 16 oz bottle Italian dressing divided 1 large red onion, thinly sliced
1 ¼ cups uncooked wild rice 1 pint grape tomatoes, halved
2 – 6oz pkg. Baby spinach 1 – 2 ½ oz pkg. Almonds, toasted

Place steaks in a gallon size ziplock bag; add ¾ cup salad dressing. Seal bag and turn to
coat. Chill overnight. Prepare rice according to directions. Combine rice with ½ cup
salad dressing. Cover and chill overnight as well. Drain and discard marinade from
steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side. Let
stand for 10 minutes. Thinly slice against the grain. To serve, arrange spinach on large
platter. Top with rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds.
Drizzle with remaining salad dressing.

Green Beans with garlic, lemon and cilantro
1 ½ lbs. Fresh green beans 2 large cloves garlic, minced
2 Tbsp. butter ¼ cup chopped fresh cilantro
2 Tbsp. olive oil 1 Tbsp. grated lemon peel

Cook beans in a large pot of boiling salted water about 4 minutes. Drain; place beans in
a bowl of ice water to cool. Drain well. Melt butter and oil in skillet over med-high heat.
Add garlic lemon peel, and cilantro. Stir for 30 sec. Add beans; sauté until heated
through, season with salt and pepper.

Garlic Green Beans Mom

1 pound fresh or frozen green beans 2-3 tsp onion powder

1/2 cup sliced fresh mushrooms 1 to 1 1/2 tsp garlic powder
6 TBS butter or margarine salt and pepper to taste

Put beans in salted boiling water and cook 4 minutes or until tender crisp. Meanwhile,
in a skillet, saute mushrooms in butter until tender. Add onion powder and garlic
powder. Drain beans and add to skillet and toss. Season with salt and pepper. 4-6

Split Pea Soup Mom

1 pound (2 ¼ cups) ¼ teaspoon dried marjoram, crushed
green split peas (one bag) 1 cup diced celery
meaty ham bone (1 ½ lbs), 1 cup diced carrots
or large ham chunks
(don't chop into bite-size pieces yet.) Salt and Pepper
1 ½ cups sliced carrots

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat;
cover and let stand 1 hour. Add ham, onion, 1 tsp salt, ½ tsp pepper and marjoram.
Bring to boil; cover, reduce heat, and simmer (don't boil) 1 ½ hours. Stir occasionally.
Remove ham. Put the soup liquid in blender a little at a time and blend. Return to pot.
Dice ham and add to soup. Add vegetables. Cook slowly, uncovered, 30 to 40 minutes.
Serves 6 to 8.


4 T butter ¼ t. cardamom
1 1/2 onion, chopped ¼ t. nutmeg
2 cloves garlic, pressed 1 t. salt
2 C pumpkin (1 large can) ½ t. pepper
4 C chicken stock 2 C cream
(I use 4 C water plus 4 bullion cubes) 4-5 chicken breasts baked with 1
1 bay leaf smashed bullion cube, garlic powder,
2 t. curry powder

and pepper sprinkled over, then

Melt butter, saute onions and garlic for about 8 minutes. Add everything but the
chicken and the cream. Reduce heat and simmer for 30 minutes. Add chicken and
cream, warm, but don’t boil.

Chicken Queso Soup Michelle

3-4 C. cooked chicken, shredded
(I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot
with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded
right up)

After shredding the chicken, add it back to the broth (which should now be 4+ cups of
broth with the extra juices from the chicken. So if you do your chicken a different way
you need about 4 1/2 C. of chicken broth).

Then add:
16 oz. can Mexican corn (rinsed)
16 oz. can black beans (rinsed)
4 oz. can diced green chilies (with juices)
10.75 oz. can Campbell's Cream of Potato Soup (I want to try leaving this out and see if I
still like it. It would save on money and be healthier without it and I think it would still
be good. If someone tries it without, let me know, although you wouldn't have anything
to compare it to. . .)
1/3 C. snipped fresh cilantro (plus more for the very end)
1 envelope Taco Seasoning

Let that simmer for a while. I did it for a few more hours in the crock pot.

About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C.
water, plus 1 C. of sour cream (I used low-fat and it was still good) and a 14-16 oz. jar of
queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright
orange) and it was the cheapest. Blend that all together and then add it back to the rest
of the soup. Sprinkle with additional fresh cilantro before serving.

You can garnish with fresh avocado. I didn't, but I think it would be very yummy. I also
thought fresh chopped tomato would be a nice touch, but didn't do that either. It tastes
great with tortilla chips for dipping, but is also amazing (and much healthier) without.