Mom's Spinach Salad

Mix spinach, hard boiled eggs, cooked bacon, cranberries and almonds

Dressing:
1/4 c. sugar
1/3 c. apple cider vinegar
1 c. oil
1 t. salt
1 t. dry mustard
1 t. onion flakes (or red onion)
1 T. poppy seeds
1/2 c. large curd cottage cheese

Mix well and pour over salad.

Elaine's Famous Chicken Cabbage Salad

1 head shredded cabbage
2 pkg. Ramen noodles crushed
1 bunch green onions chopped fine
8 T. toasted sliced almonds
4 T. sesame seeds
8 boneless breast chicken cooked and cubed
Stir all ingredients together. Cover with dressing.

Dressing:
1 c. canola oil
2 T. sugar
8 T. rice vinegar
1 t. salt
1 t. pepper

Stir ingredients until sugar dissolves, pour over salad.

This is one of Kate's favorites!

Chicken Salad Sandwiches

2 c. cooked chicken, diced
2 T. minced onion
1 1/2 c. grated cheese
1 T. lemon juice
1 1/2 c. celery, diced
1 c. mayonaise
1/2 c. slivered almonds

Hollow out loaf of french bread which has been sliced lengthwise, leave about an inch around edge. Fill with salad mixture, wrap in foil and bake at 350 for 20 min.

Thanks Becky Tanner for this delicious one.

Lone Star Fish Tacos

Fish:
6 T. ground dried California chilies
½ t. pepper
about ½ t. salt
½ t. garlic powder
½ t. cayenne
½ t. ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
6 T. salad oil

1 pd. boned skinned firm-flesh fish such as halibut, mahi-mahi or rock fish

Combine above ingredients and rub over fish, put covered fish in Ziploc while making sides then broil fish until juices run clear and fish flakes easily. (Note the rub will cover up to 3 pounds of fish.)

Cilantro-jalapeno mayonnaise:
1 ¾ c. mayonnaise
2 T. water
2 T. distilled white vinegar
1 fresh jalapeno chili, rinsed and stemmed, remove seeds for less heat
1 peeled garlic clove
½ c. lightly packed fresh cilantro
¼ t. pepper

Combine ingredients and blend in blender.

Pico de Gallo:
2 c. fresh tomatoes
½ c. finely diced onions
2 T. minced jalapeno chilies
¼ c. minced fresh cilantro
2 T. lime juice
½ t. garlic powder
salt to taste


Garnishes:
corn tortillas, shredded cabbage, and limes

Cracked Wheat Bread

3/4 c. wheat
5 c. water

Simmer for 2 hours until water is absorbed. Drain any excess water.

Blend wheat with 1 1/2 c. hot water

Scald 1 c. milk
Dissolve 2 T. yeast in 1/2 c. warm water
2 T. salt
1 c. brown sugar or 2/3 c. honey
2/3 c. oil

Flour - enough to make a good dough (usually around 8-10 cups)
Rise 1 hour, punch down, put in pans (4 loaves) and raise 1 hour.

Bake 350 degrees for 35 minutes.

Thanks Melissa for passing this one on it me!

Ribbon Salad

Ribbon Salad – Put in 9x13 pan
1st layer – 2 small pkgs. Lime jello (make according to pkg directions) – set hard

2nd layer – Mix together:
1 sm. Pkg. lemon jello with 1 cup hot water
2 cups mini marshmellows
1 (8 oz.) pkg. cream cheese

Cool slightly then add:
1 c. crushed pineapple
1 c. WHIPPED cream
Set until thick then pour over lime jello. Let set.

3rd layer – 2 small pkgs. Cherry jello made according to pkg directions. Let it set until cold then carefully pour over lemon layer. Let set.

Cranberry Salad

1 6 oz. pkg. cherry jello
1 3 oz. pkg. black cherry jello
¾ c. sugar
5 c. water
1 13 oz. can crushed pineapple
3 apples grated
1 c. cranberries
1 pomegranate

Dissolve jello and sugar in 5 c. water. Partially set. Pour approximately a cup of jello into blender, enough to cover the blades. Add cranberries and blend. Add all ingredients together and pour into a 9x13 pan. Refrigerate until set.


This was a yummy one served at enrichment a few years ago. Both sides of our family love it at Christmastime.