BROCCOLI AND CAULIFLOWER SALAD

1 head cauliflower
1 -2 bunches broccoli
4 -5 green onions
½ c bacon bits
DRESSING:
½ c. miracle whip
1/3 c. oil
½ c. sugar
½ c. vinegar
salt and pepper to taste.
Break cauliflower and broccoli into small pieces. Add chopped onions and bacon bits. Mix remaining ingredients together and add to broccoli and cauliflower
Toss and serve.

VEGETABLE SALAD

2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age

GLENN’S PASTA SALAD

3 – 4 cloves of garlic
olive oil
basil
ham
white pepper jack cheese
black olives
green olives
red wine vinegar
green onions
tomatoes
green and red pepper
grey poupon mustard
mayonnaise
3 color pasta
red pepper flakes
parmesan cheese
Italian dressing
Cook pasta, cut up basil, ham, cheese, green onion, tomatoes and pepper. Sautee garlic in 3 – 4 T oil add red pepper flakes, black pepper and salt. Put in bowl and add 2T mayo 1 large t mustard, several shots of red wine vinegar, several shots of Italian dressing. Incorporate ingredients. Chill and then serve at room temperature with parmesan cheese.

TWICE BAKED POTATOES

4 baking potatoes
¼ cup butter
½ c. sour cream
salt and pepper
grated cheese
3 – 4 green onions chopped

Bake potatoes as usual cut in half and remove potato from shell leaving the shell intact. Add the remaining ingredients and mox well. Put bake in shells. Cover with cheese and bake in oven or microwave until cheese is melted.

TEXAS HASHBROWNS

3 small pkg. hashbrowns
1 carton sour cream
½ c. butter melted
1 t. salt
¼ t. pepper
1 can cream of chicken soup
2 c. crushed corn flakes

Mix all togher in casserole dish. Top with 2 cups crushed corn flakes mixed with ¼ c. butter. Bake @ 350* for 45 minutes.

AUTUMN TOSSED SALAD

Salad:
1 large head romaine lettuce
1 c. Swiss cheese, grated
1 pear chopped
1 apple chopped
1 c. Unsalted cashews
¼ c. dried cranberries (craisins)

Salad Dressing:
½ tsp. Lemon Juice
2 tsp. finely chopped onion
1 tsp Dijon mustard
½ c. sugar
2/3 c. oil (olive, canola, or vegetable)
½ tsp. salt
1 tsp. poppy seeds
Mix in blender adding oil last. Cover and refrigerate 1 hour. Pour over salad right before serving.

FROZEN FRUIT SALAD

FROZEN FRUIT SALAD

Cream together
2 8 oz. packages fat free cream cheese
½ c. sugar
Add to mixture
2 bananas sliced
1 can crushed pineapple (drained)
Frozen or fresh fruit sliced (raspberries, strawberries, mangos, peaches, or a mix of any fruit combined) (I mostly use just strawberries)
2 small containers fat free COOL WHIP (must use this brand or it will not set up)
Stir all together and freeze. Remove from freezer about ½ hour before serving. Scoop out and enjoy. (Makes about 16 servings, 2 pts for 1 cup)

BLACK BEAN SALSA

BLACK BEAN SALSA

2 cans black beans drained
2 ½ c. frozen corn
2 bell peppers (use different colors for variety)
½ c red onion diced
½ c. fresh cilantro chopped
1 c. Fat Free sour cream
½ c. fat free mayonnaise
4 TBS red wine vinegar
2 tsp. cumin
1/8 tsp. pepper
2 tsp. garlic powder
2 tsp. chili powder
½ tsp. salt
Mix all together and refrigerate over night
Serve with baked Tostitos scoop
(May substitute regular sour cream and mayonnaise.)

CORN BREAD

CORN BREAD
(Marie Calendar’s)
2 c. corn meal
1 c. flour
2 TBS. sugar
1 TBS. baking powder
1 tsp. salt
1/3 c. shortening
1 egg
1 c. milk
½ c. yellow cake mix (any brand), mixed according to directions.

Combine dry ingredients except cake mix. Cut in shortening. Mix in egg and milk. Mix and set aside. Fold yellow cake batter into bread batter and bake in 9x13 inch pan (greased). Bake at 400* for 30 minutes or until bread shrinks from edge of pan. (Tip, use the other ½ of cake mix, because you have to mix it up, to make cup cakes.)

BAKE BEANS

BAKE BEANS


2 cans of pork and beans
1/3 c. ketuph
squirt of mustard
¼ to ½ c. brown sugar
¼ c syrup
1 onion finely chopped
bacon cooked and chopped (opt.)

Mix all ingredients together and bake @ 300 * for 1 to 2 hours. Cover with foil
(Cooking longer will let the flavors marinate better)

BREAD BOWL DIP

BREAD BOWL DIP

2 c. Grated cheese (Mexican blend)
8 oz. cream cheese
8 oz. sour cream
4 green onions chopped
1 to 2 TBS. jalapenos
1 small can green chili’s
1 large bread bowl (opt.)

Mix all ingredients together. Hollow out a large bread bowl. Put mixture in bowl. Place bread lid on top bake @ 350 for 20 to 30 min. Remove lid and serve with chips or crackers.

If you don’t want to use a bread bowl, place in oven safe dish and cover with foil. Or microwave until all cheese is melted and hot throughout,

BREAD STICKS

BREAD STICKS


1 1/2 c. Warm water
1 TBS yeast
2 TBS sugar
Stir and let the yeast work.
Then add
1tsp. salt
3 ½ c. flour

Mix and knead. Let stand for 10 to 20 min. Place 1 cube of butter (melted) on a cookie
Sheet.
Roll out and shape bread stick how ever you like them. (Twist, sliced etc..) Roll them in butter. Sprinkle with Garlic powder, Parmesan, Oregano, Dried parsley flakes, or salad supreme. You can choose which spices you like.
Let rise for about 15 min.
Bake @ 375* for 12 to 15 min.