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Salads ..
Pasta Salad
2 cups of spiral maccaroni
1 package
frozen style california blend ( broccoli, carots, califlour)
1 can black olives
1 can mushrooms
1 cup cubed cheese
( chedder/colbyjack)
1 large jar of zesty italian salad dressing
Methord
cook maccorroni according to package
directions and cool
cook vegetables til fork tender and cool
slice black olives
cube cheese
drain mushrooms
Blend
everything together and chill
Fruit Salad
I Large Can of Fruit Coctail
1
medium can mandarin oranges
1medium can chunk pineapples
1 jar marschanio cherries pitted
1 cup coconut
1 cup
marshmellos
1 cup chopped walnuts
1 large tub of cool whip or some kind of whipped topping
Blend all together and chill til serving
Chicken salad
1 1/2 cups chopped
cooked chicken or turkey
1/2 cup chopped celery ( 1 stalk)
1/2 chopped cucumber
1/4 cup thinly sliced green onions
(2)
1/3 cup mayonnaise or salad dressing
1 Table Spoon lemon juice
1 teaspoon of snipped fresh tarragon or basil,
or 1/4 teaspoon of dried tarragon or basil crushed
Method
In a medium bowl combine chicken,
celery,cucumber and green onions. For dressing, stir together mayonnaise, lemon juice, tarragon, and 1/4 teaspoon of salt.
Pour over chicken mixture; toss to coat. Cover and chil from 1 to 4 hours.
Curried chicken Salad
Prepare as above, except
reduce mayonnaise to 1/4 of a cup, add 2 tablespoons chutney, and 1 teaspoon of curry powder; substitute basil for tarragon.
Before serving, stir in 2 table spoons of toasted cashews or almonds
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Main course ..
Savory Roast Beef
1 top Round Roast
1
medium onion
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon of mixed herbs
1 can of cream of mushroom
soup
1 cup of water
Method
Wash roast in cold water then braise
to seal in flavors in a hot skillet.
Place in roasting pan
Sprinkle with seasonings, onion and cream of mushroom soup.
add water, cover and cook in 350 f. oven for 2 1/2 hours. Serve hot with gravey in pan.
Mash Potatos and Chives
10 - 12 medium
size potatos
1 stick of margerine or butter
salt and pepper
chives
milk
Method:
Boil potatos
drain and mash.
add rest of ingredients and enjoy
Parsley Carrots
Baby
carrots fresh
1 tablespoon margerine
salt & pepper to taste
shredded parsly
Method:
Steam cook carrots
melt margerine add salt & pepper and parsley and blend in carrots.
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Deserts ..
Fruit Crisp
5 cups sliced, peeled cooking apples,
pears, peaches or apricots or frozen unsweetened peache slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled
oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, giner, or cinnamon
1/4 cup
butter or maragerine
1/4 cup chopped nuts or coconut ( I use both)
Vanilla ice cream oppitional
Method:
1- For fruit
filling, thaw fruit if frozen. Do not drain. Place fruit in a 2- quart square baking dish.
stir in the granulated sugar.
2- For topping, in a medium bowl combine the oats, brown sugar and flour, and nutmeg. Cut in butter until mixure resembles
coarse crumbs.
stir in nuts, Sprinkle topping over fruit.
3-Bake in a 375 oven for 30-35 minutes ( 40 minutes for thawed
fruit) or until tender and topping is golden
if desired serve warm with ice cream
Chocolate Chip Bread pudding
4 beaten eggs
2 1/4 cups of chocolate
milk
1/2 cup of sugar
1 tablespoon of vanilla
1/2 teaspoon of cinnamon
4 cups of dried french bread cubed or regular
bread cubes ( 6 to 7 slices of bread)
1/3 cup chocolate chips.
add 1/2 cup of chopped pecans
Method:
In a large
bowl beat together eggs, milk, sugar, vanilla.and cinnamon
In an ungreased 2- quart square baking dish toss together
bread cubes and chocolate chips.
pour egg mixture evenly over bread mixture.
press mixture lightly with back of a large
spoon.
Bake uncovered in a 350 oven for 40 to 45 minutes or until puffed and a knife incerted near the center comes out
clean.
Cool slightly, if desired serve with carmel sauce or bourbon sauce.
Carmel Sauce
1/2 cup of brown sugar
1 tablespoon of corn starch
1/3 cup of hafe and hafe or light cream
2 tablespoons light-color corn surup
1 table spoon of butter
1/2 teaspoon of vanilla
In a small heavy sauce pan combine
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brown sugar and corn starch.
Stir in 1/4 cup of water.
methord
Stir in hafe and hafe , corn surup and butter.
cook and stir over meduim heat until bubbly
( mixture may appear curdled). cool and stir
two minutes more. remove from heat and
stir in vanilla.
Bourbon Sauce
1/4 cup of butter
1/2 cup of sugar
1 beaten egg yolk
2 tablespoons of water
1 to 2 tablespoons of bourbon
methord
In a small sauce pan melt the butter.
Stir in the sugar, egg yolk, and water.
cook and stir mixture over medium-low
heat
5 to 6 minutes or until sugar dissolves
and mixture boils. Remove from heat:
stir in bourbon.
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