STRAWBERRY SPINACH SALAD

1 10 oz bag of baby spinach (or approx 6 cups)
2 cups of sliced strawberries
1/2 cup slivered almonds

DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 TBS sesame seeds
1 TBS poppy seeds
1/4 cup minced white onion

Whisk all the dressing ingredients together. Place clean spinach in a bowl and top with sliced strawberries and almonds. Toss with dressing.

BROCCOLI SALAD

1 head of broccoli
1 head of cauliflower
1 purple onion
1 cup shard grated cheddar cheese
1/2 cup golden raisins
bacon pieces  (I use about a pound and add before serving so it will stay crisp)

DRESSING:
1/2 cup mayo
2 TBS sugar
1 TBS red wine vinegar (I usually use a little more to taste)

Double dressing if necessary

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes

1/2 cup finely chopped onion

8 oz bacon cooked and crumbled

1 cups (4 oz) shredded cheddar cheese 

1 can (12 oz) evaporated milk

1 large egg, beaten

1 1/2 tsp seasoned salt

Pre-heat oven to 350°. Grease 8 in square baking dish

Layer 1/2 of potatoes, 1/2 of onion, 1/2 of bacon and 1/ 2 of cheese in a prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in a small bowl. Pour evenly over potato mixture; cover. Bake for 55 to 60 minutes. Uncover and bake for additional 5 minutes. Let stand for 10 -15 minutes before serving 

SPANISH RICE

3 TBS veg oil
1 cup long grain rice
1/2 tsp cumin
2 cloves minced garlic
1/2 cup tomato sauce
1 1/2 cup water
1/2 tsp sea salt

Heat oil - add rice and stir until puffed and golden. Sprinkle with salt and cumin the add garlic. Stir in tomato sauce and water; bring to a boil. Reduce to low, cover and simmer 20 -25 min

WILD RICES SALAD

2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6 oz) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6 oz) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish

DRESSING:
1 1/3 cup canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 TBS sugar
1 tsp salt
1 tsp celery seed
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic, minced

In a 1 quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temp. Just before serving, toss again and taste. Add some of the remaining dressing if desired. Sprinkle with the almonds and serve.

BLACK EYED PEA SALAD

DRESSING:

1/4 cup olive oil
1/3 cup lemon juice
1 tsp dried marjoram leaves
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

SALAD:
1 (15 oz) can black eyed peas, rinsed and drained
1 (15 oz) can whole kernel sweet corn, drained
 4 oz Colby-Monterrey Jack Cheese blend, cut into 1/2 in cubes
1/2 cup chopped onion
2 medium tomatoes, seeded and chopped

In a small bowl, combine all dressing ingredients and blend well.
In a large bowl, combine all salad ingredients and mix gently
Pour dressing over salad; toss gently. Cover and refrigerate at least 2 hours to blend flavors

7 (1cup) servings

ROASTED POTATO BALLS

Canned Potatoes (cut the large ones in half so you wind up with reasonably consistent sized potatoes)
2 TBS butter
2 TBS olive oil
2 tsp dried rosemary
2 garlic cloves
Salt and pepper

Melt butter with oil in a large skillet. When butter foams, add drained potatoes, rosemary, garlic and salt and pepper. Cook over medium heat, turning frequently. When potatoes are golden brown, remove garlic. Serve immediately.

FERN'S BROCCOLI CASSEROLE

10 oz chopped broccoli - cook very done and squish a bit
Medium size onion - chopped super fine and cook with broccoli
salt and pepper
1 can cream of mushroom soup
2 eggs
1/2 cup mayo

Stir together and put in greased dish
Slice a stick of butter into pieces and layer over the mixture
Cover with very fine grated cheddar cheese
Take 1 stack of Ritz crackers and crush and top over cheese then pat down
Cook 350° until bubbly

MARINATED SLAW

8 cups shredded cabbage (1 - 1/2 lbs)
2 TBS chopped pimento
1/2 cup chopped green pepper
3/4 cup onion
1 cup sugar
1 cup vinegar
1/2 cup water
1 TBS mustard seed

In a large bowl, combine the first 4 ingredients. Toss lightly and set aside. Combine remaining ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer uncovered for 20 - 25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days. Yield 10 servings

CARAMELIZED BRUSSELS SPROUTS

4 lbs Brussels Sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 TBS sugar
salt and pepper to taste

Place Brussels Sprouts in a steamer basket over boiling water. Cover sauce pan and steam 8 - 10 minutes or until sprouts are tender yet crisp

Melt the butter in a deep skillet, add the onions and 3 TBS vinegar; cook until onions are brown

Add the sprouts, sugar, and remaining vinegar. Saute over medium heat until the sprouts are lightly caramelized.

Season with salt and pepper to taste

SAUTEED APPLES

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch

• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

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CREAM CHEESE AND PINEAPPLE SALAD

1 box lemon Jell-O
1 box orange Jell-O
3 cups of hot water
1 8 oz cream cheese, room temp
1 small can crushed pineapple

Put cream cheese in mixer; add a small amount of warm Jell-O to dissolve and beat until smooth. Add remaining ingredients and put in freezer; stir several times. When Jell-O begins to set, pour into Jell-O Ring and put in refrigerator until set.

CHERRY SALAD

1 can cherry pie filling
1 small can crushed pineapple
1 large box cherry Jell-O
2 cups hot water

Mix together and chill for 2 hours

TOPPING:
8 oz cream cheese, room temp
8 oz sour cream
1/2 cup of sugar
1 tsp. vanilla

Mix well and spread on top of chilled salad

ONION ROASTED POTATOES

1 envelope Lipton Onion Soup Mix
2 lbs all-purpose potatoes, cut into large chunks
1/3 cup olive oil

Pre-heat oven to 450°
In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until evenly coated.
In a 13 x 9 baking dish, arrange potatoes;discard bag
Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown
Makes 4 servings

Cheesy Potato Casserole

2 1/2 lbs potatoes, diced and cooked (can use frozen hash browns, thawed)
1 can cream of chicken soup
1 cup (or more!) shredded cheddar cheese
1 1/2 cups sour cream
1/4 cup chopped onion
1/2 cup butter, melted
salt and pepper to taste

Mix ingredients all together - spread in a 9 x 13 dish - baked at 350* for 1 hour

Cornbread Dressing

Ingredients:

2 cups cornbread crumbs

2 pieces white bread crumbs

1 can chicken noodle soup, mashed

1/2 teaspoon sage

1 onion (the size of an egg)

pepper to taste

1/3 stick of butter, melted

2 eggs

Mix well and bake at 350 degrees until brown (approx. 45 minutes)

Broccoli Casserole

Ingredients:

2 packages chopped, cooked broccoli

2 tablespoons butter

2 tablespoons grated onion

1 (10 oz) can cream of chicken soup

salt lightly

Combine above ingredients and put in casserole dish.

Mix together grated cheese and Ritz crackers and top broccoli.

Bake 300 degrees until bubbly

Squash Casserole

Ingredients:

2 cups cooked squash, mashed

1 cup milk

2 eggs, beaten

3 tablespoons chopped pimento

1 tablespoon grated onion

2 tablespoons parsley flakes

3 tablespoons melted butter

salt and pepper to taste

Mix together and top with:

1 cup grated cheese

1 cup crushed Ritz crackers

Bake in greased casserole dish for 30 minutes at 350 degrees

Gram's Sweet Potatoes

Ingredients:

3 cups cooked, mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

3 eggs

1/3 stick butter, melted

1/4 cup can milk

1 teaspoon vanilla

Mix above ingredients well and put in a glass baking dish

Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/3 cup butter, melted

1 cup chopped pecans

Mix together and top sweet potato mixture. Bake 350 degrees for 30 minutes

Sweet Green Bean Bundles

Ingredients:

2 (14.5 ounce) cans whole green beans, drained

11 ounces of bacon cut in halt

1/3 cup butter, melted

2/3 cup brown sugar

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.

Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 45 minutes

www.allrecipes.com (Mark Kames)