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1 1/2 C. sugar
1/4 C. flour
1/4. C vinegar
1 1/2 C. water
1/2 tsp. salt
1 C. mayo
3 Tbsp. prepared mustard
1 Lb. macaroni
chopped celery
shredded carrot-optional
Mix sugar, flour, vinegar, water and salt in a saucepan. Heat to a boil and boil and stir till clear. Cool. Cook macaroni as directed, drain, and mix macaroni with cooled sauce. Add mayo, mustard, celery, and carrot and mix gently.
8 oz. favorite pasta cooked as directed
1 tomato, diced and seeded
8 oz. shredded Cheddar
green onions, sliced
1 1/2 oz. chopped pepperoni
1/3 C. vegetable oil
1/3 C. grated Parmesan cheese
1/4 C. red wine vinegar
1 tsp. dried oregano
1/2 tsp. garlic powder
salt and pepper to taste
croutons if desired
Mix oil, Parmesan cheese, vinegar, and seasonings. Toss together remaining ingredients and pour the dressing over this. Cover and chill for several hours. Before serving toss with croutons. Serves 8.
16 oz. black-eyed peas cooked as directed
2 C. chopped tomatoes
1 C. green bell pepper, chopped
1/2 C. onion, chopped
1/2 C. rice wine vinegar
2 tsp. sugar
Cook the peas and drain and chill. Mix peas and vegetables. In a small bowl whisk together vinegar and sugar and pour over vegetables and peas. Toss and chill. Serves 4-6.
1 head of cabbage shredded
1 rib celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 C. water
1 C. sugar
1/2 C. vinegar
dash of salt
Combine cabbage, celery, and peppers in a bowl. Mix sugar, salt, water and vinegar till sugar is dissolved and pour over vegetables and toss.
2 C. broccoli florets, blanched
2 eggs, beaten
1/3 C. Cheddar cheese
1 tomato, chopped
3 Tbsp. milk
onion powder and salt to taste
Grease casserole dish and put in blanched broccoli. Add chopped tomato and toss. Sprinkle with cheese and onion powder and salt. Mix eggs with milk and pour over vegetables. Bake in a preheated 375' oven for 35-45 minutes till golden and knife inserted in center comes out clean.
2 C. diced yellow, red, and green bell peppers
2 C. broccoli florets
1/4 C. chicken broth
minced garlic to taste
dried oregano to taste
1-2 chopped tomatoes
Put peppers. broccoli, broth, garlic and oregano in saucepan. Bring to a boil, then cover and simmer 6 minutes till tender/crisp. Stir occassionally. Add tomaoes and stir and heat through. Serves 5-6.
1 tsp. butter
2 Tbsp. softened butter
1 C. fresh parsley, chopped
1/4 C. fresh chives, chopped
1 Tbsp. fresh mint, chopped
2 tsp. roasted garlic (in a jar, or minced garlic)
2 C. chicken both mixed with 3 C. water
onion powder to taste
1 1/2 C. Arborio rice
1/4 C. evaporated milk
3 Tbsp. freshly grated Parmesan cheese
In a food processor put the 2 Tbs. of softened butter, parsley, chives, mint and garlic and process till almost a paste. In a saucepan simmer the chicken broth and water. In another pan, melt the 1 tsp. butter and add the onion powder and rice. Saute till rice is glistening, about 2-3 minutes. Add simmering broth 1/2 C. at a time, stirring till liquid is absorbed. Continue adding broth and stirring till liquid is absorbed for about 20 minutes or till rice is al dente and creamy. You may not need all of the broth. Add evaporated milk and heat through. Add herb paste and Parmesan and stir.
6 medium potatoes, peeled, quartered, and placed in cold water
1/3 C. butter
1/4 C. flour
1/4 C. grated Parmesan cheese
salt and pepper to taste
Melt 1/3 C. butter in a 9"x13" pan. In a plastic zip bag, mix the flour, Parmesan cheese, salt and pepper. Take potatoes out of water and shake off excess. Put into plastic zip bag with flour mix and shake to coat. Place coated potatoes in the pan in a single layer and bake at 350' for 1 hour, turning once, till golden brown.
1 pkg. frozen green beans (I like french cut)
1 chopped tomato
onion powder to taste
garlic powder to taste
dried oregano to taste
1/8 tsp. black pepper
Combine all in a microwaveable dish. Microwave on high for 2 minutes, stir, and microwave for 2 minutes more or till hot.
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