Soups, Salads & Vegetables

Salad:
1 c. fresh cranberries, chopped
1 orange, ground
3/4 c. sugar
1 pkg. lemon jello
1 pkg. cherry jello
1 pkg. raspberry jello
1 sm. can pineapple, crushed
1/4 c. lemon juice
1/2 c. ground celery
1/4 c. nuts (optional)

Mix all ingredients. Chill and serve with marshmellow dressing.

Marshmellow Dressing:
4 egg yolks
1Tsp. butter
1 dozen lg. marshmellows
1 c. ? , chopped
1 Tbsp. sugar
4 Tbsp. vinegar
1 c. whipped cream

Heat vinegar, butter, and sugar. Pour into well beaten egg yolks. Put in double broiler and stir constantly until thick. Add marshmellows and stir until melted. Let cool. Fold whipped cream and nuts.

Caesar Salad:
2 regular size heads of Romaine lettuce (crisped)
1/2 tsp salt
1/2 tsp pepper (coarsely ground)
1/2 cup crutons (store bought or home made)
1/4 cup garlic oil (see note at bottom on how to prepare)
6 garlic cloves
1 Tbsp Worcester Sauce
2 Tbsp wine vinegar
2 tbsp sherry wine
1 Tbsp lemon juice
1 egg soft cooked 1 minute
2 Tbsp chopped anchovies
1/4 cup grated parmesan

Slowly add all the indredients together. Start with the oil and vinegar and then add the sherry, worcester sauce and lemon juice, gently crack the egg and mix into the dressing. Add the salt, pepper and gently mix in the anchovies. It helps to add a little more of everything.
Por the dressing over the romaine and sprinlke the parmesan and crutons on the top. toss the salas and add freshly ground pepper for taste.
*On the morning before you make the salad you can prepare the garlic oil. Finely chop the garlic and let it sit in the 1/4 cup olive oil all day.

Makes 4 servings

Slowly add all the ingredients together. Start with the vinegar and sherry and slowly add the oil and mix with a wisk. Next add the worcester sauce, lemon juice and gently crack the coddled egg and add to the dressing. Add the salt, pepper and anchovies to the dressing and gently wisk. It helps to add a little more of everything.
Pour the dressing over the cleaned and prepared romaine, sprinkle the parmesan and crutons and add some fresh ground pepper. Toss the salad and enjoy!

Serves 4

4 small beets
1/2 C fresh peas
1/2 C asparagus, cut diagonally
1/2 C summer squash, chopped
3 C couscous, cooked
1/2 C radishes, quartered
1/2 C crumbled feta cheese
1 Tbsp fresh parsley, fine chopped
1 Tbsp fresh mint, fine chopped
2 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper, fresh ground

1) Leave roots and 1 inch stems on cleaned beets. Place in a medium saucepan; cover with water. Bring to a boil cover, reduce heat, and simmer 15 minutes until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skin and quarter.
2) Steam peas, asparagus, and squash, cook covered 3 minutes, or until crisp tender. Combine beets, peas, aspapagus, squash, and remaining ingredients in a large bowl. Serve.

1/4 cup sugar
8 tsp lemon juice
2 TBL vinegar
5 tsp honey
1/2 tsp ground mustard
1/2 tsp paprika
1/8 tsp salt
1/8 tsp celery seed
1/2 cup vegetable oil
Romaine lettuce
6 oranges, peeled and sliced

In a blender or fooc processor, combine the first nine ingredients; blend until slightly thickened. Pour into a jar or airtight container; chill. Line salad plates with lettuce. Arrange orange slices on top. Shake dressing and drizzle over oranges. 6-8 servings.

1 can of Cream Corn
1 can of Chilli
(1/2 cup carrots, sliced)
1/2 cup grated cheese
dinner rolls

Mix together any type of canned chilli with any canned cream corn in a medium saucepan; add carrots. Heat throughly over medium heat, stirring occasionally. Cook until carrots are tender (alternatively, carrots may be cooked in the microwave to speed things up). Serve over a dinner rolls with cheese.

Great when cold out and very easy to make!

Salad:
3 cups fresh small broccoli florets
2 0z (1/2 cup) shredded cheddar cheese
1/3 cup raisins
1/4 cup chopped red onion
4 slices cooked bacon or 1/3 cup real bacon pieces

In large bowl, combine all salad ingredients except bacon. Toss with dressing. Just before serving, crumble cooked bacon over salad.

This salad tastes better if made a day ahead.

I like to add craisins and a handful of chopped, toasted walnuts.

Dressing:
1/2 cup mayo or salad dressing
2 TBL sugar
2 tsp lemon juice

In small bowl, conbine all dressing ingredients; mix well. Pour over salad; toss gently to coat.

1 lb. linguine, cooked and drained
1 jar Salad Supreme (McCormick)
1 (16 oz.) bottle italian dressing
1 sm. head of cauliflower, chopped
1 bunch broccoli, chopped
2 tomatoes, chopped
2 onions, diced
1 cucumber, chopped

Mix all ingredients together. Chill

6 oranges
6 apples, diced
3 bananas, sliced
1 lb seedless grapes, sliced
1 c. dark raisins
1 c. walnuts
1/4 c. of lemon juice
1/4 c. sugar
1 c. mayonnaise
1 sm jar cherries, drained and chopped

Peel and section oranges first. Add apples and bananas. Coat with juice of oranges. Sprinkle sugar over all. Stir remaining ingredients together. Chill and serve.

1 c. mayonnaise
2tsp. red wine vinegar
5 slices of cooked bacon, crumbled
1/4 c. chopped red onion
2 tsp. sugar
1 (16 oz.) chopped broccoli flowerets
1/2 c. raisins

Stir together first three ingredients in large bowl. Add broccoli and remaining ingredient, tossing well.