Potato Sticks Chicken Salad

Today's recipe is...

Potato Sticks Chicken Salad

4 c. cooked chicken or turkey
2 c. shredded carrots
2 c. cut-up celery
1/2 c. sweet pickles, finely cut
3 tbsp. minced onion flakes (optional)
1 1/2 c. Kraft mayonnaise
1 can potato sticks
Sweet pickle juice

Shred the carrots, cut up celery. Cut chicken in medium small pieces, mix with the 2 above ingredients. Add sweet pickles and onion. Use a little pickle juice to thin the mayonnaise. Then add to the other items. Chill in refrigerator. Just before serving, add potato sticks. Can be served on a lettuce leaf.


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Creamy Tomato Soup

Today's recipe is...

Creamy Tomato Soup

1 carrot -- chopped2 celery stalks -- chopped
1/4 cup Water
3 cups tomatoes -- unsalted canned OR peeled.
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1 cup powdered nonfat dry milk
2 bouillon cubes
1 quart water
Pepper to taste

Steam carrots and celery in 1/4 cup water until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree' tomato mixture in blender. Blend powdered milk with tomatoes. Pour back into pan.

Dissolve bouillon cubes in 1 quart of water and add other ingredients. Heat thoroughly but do not boil.

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Foil-Grilled Italian Potatoes

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Foil-Grilled Italian Potatoes

3 medium russet potatoes, about 1 pound (460 g) total, unpeeled and scrubbed
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.25 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) crushed dried oregano
1/8 teaspoon (0.6 ml) crushed dried rosemary
1/8 teaspoon (0.6 ml) garlic powder
1/8 teaspoon (0.6 ml) paprika
2 tablespoons (24 g) freshly grated Parmesan cheese

Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with olive oil.

In a small bowl, combine thyme, oregano, rosemary, garlic powder, and paprika. Sprinkle over potatoes and toss gently to coat evenly.

Wrap and seal foil securely with tight double folds. Place on grill about 4 to 6 inches from source of heat over medium-hot coals.

Cook 30 to 40 minutes until potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 minutes, until cheese melts. Serve hot.

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Sweet Potato Balls

Today's recipe is...

Sweet Potato Balls

2 c. cooked sweet potatoes
6 marshmallows
2 c. prepared cereal crumbs

Mash sweet potatoes and season to taste; shape into balls, roll in crumbs. Place on broiler grill until brown. Turn, place a marshmallow on top of each ball, brown lightly. If desired you can place a marshmallow in the center of the balls, then roll in the crumbs and broil.

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Spinach Salad & Dressing

Today's recipe is...

Spinach Salad & Dressing

DRESSING
1/2 c. brown sugar
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
1/3 c. ketchup

SALAD
2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced in rings

In bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.

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Crock Pot Spinach Casserole

Today's recipe is...

Crock Pot Spinach Casserole

2 pkgs. frozen spinach pieces, thawed
2 c. cooked noodles
1 c. shredded cheese
1 can cream of mushroom soup
1/2 c. onion, chopped
1/4 c. butter or margarine

Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.

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Old Fashioned Baked Beans

Today's recipe is...

Old Fashioned Baked Beans

1 lb. navy beans
Water
Salt pork
3/4 c. firmly packed brown sugar
1 3/4 c. catsup
2 tbsp. dry mustard
2 tbsp. salt

Soak navy beans overnight, covered in water. Drain, cover with 1 quart water, cover and bring rapidly to boiling point. Reduce heat and simmer for 1 hour. Skim off foam. Drain again. Place bans in greased bean pot or casserole. Add slices of salt pork, brown sugar and beans in layers: put 1/3 of beans, 1/3 cup of brown sugar and 1/3 of the salt pork. Repeat layers, ending with salt pork. Pour over this a mixture of catsup, mustard and salt. Cover casserole and bake at 275 degrees for 5 to 6 hours.

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Mediterranean Vegetables

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Mediterranean Vegetables

1 tbsp. sweet unsalted margarine
1 1/2 c. sliced onions
1 c. green pepper strips
1/2 tsp. crushed fresh garlic
1 (16 oz.) can low sodium tomatoes, coarsely chopped
2 c. cubed, unpeeled eggplant
1 1/2 c. thickly sliced zucchini
1/4 tsp. thyme leaves
1 bay leaf

Melt margarine in a large heavy pan over medium heat. Add onions, green pepper and garlic. Saute, stirring occasionally until onions are transparent, about 5 minutes. Mix in tomatoes, eggplant, zucchini, thyme, bay leaf and pepper. Cover and simmer over medium low heat, stirring occasionally, until vegetables are tender, about 15 minutes. Remove cover and cook an additional 5 to 10 minutes. Remove bay leaf. Makes 4 servings.

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Herb Salad Dressing

Today's recipe is...

Herb Salad Dressing

1 tbsp. blue cheese
1 tsp. chives, clipped
1 tsp. fresh dill, clipped or dill seed
1 tsp. parsley, clipped
1/2 tsp. horseradish
1/2 pt. sour cream

Mix cheese, chives, dill, parsley and horseradish into sour cream 1 day before serving. May be kept in covered jar in refrigerator for
several days to improve flavor. Serve on cabbage slaw or sliced tomatoes and cucumbers, if desired.

Yield: 1 cup.

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Cherry Salsa

Today's recipe is...

Cherry Salsa

1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped green chiles
1/3 cup dried cherries, chopped
1/3 cup red cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro

Combine onion, green pepper, green chilies, dried cherries, jam, vinegar and cilantro; mix well. Cover and chill several hours overnight.

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Italian Pasta Salad

Today's recipe is...

Italian Pasta Salad

2 pounds cooked and cooled pasta
1 jar drained artichoke hearts
1 can green olives
1 jar drained giardiena salad (in the pickle aisle and spelled correctly on the jar)
4 shredded carrots
4 chopped celery stalks
one bottle Newman's Own Italian Dressing
1/2 cup breadcrumbs

Mix all of the above together.

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Creamed Onions

Today's recipe is...

Creamed Onions

2 15-oz cans small white onions

2 tbsp butter

2 tbsp flour

1 1/4 cups milk

1/2 tsp salt

1/4 tsp mace

dash pepper

2 tbsp bread crumbs

Drain onions, reserving 1/2 cup of liquid. Melt butter in medium saucepan, remove from heat. Stir in flour until smooth. Gradually add reserved onion liquid and milk, bring to a boil, stir and boil gently for one minute.

Add onions, salt, mace, and pepper, heat through. Turn into a 1-quart casserole. Sprinkle with bread crumbs and place under broiler for 2 minutes to brown the top.

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Sour Cream Potatoes

Today's recipe makes a great side dish!

Sour Cream Potatoes

2 lbs. frozen hash browns
8 oz. cheddar cheese, grated
1 can cream of chicken soup
1 lg. container sour cream
1 tsp. salt
1 med. onion, diced
2 c. crushed sour cream & onion potato chips, crushed
1 stick butter or margarine

Mix all ingredients except chips and butter. Place in 3 quart casserole and bake 45 minutes at 350 degrees. Remove from oven and top with chips and dot with butter. Return to oven and bake 15 minutes longer.


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