AMBROSIA
Makes 6 servings
Ingredients:
4 navel (seedless) oranges
2 red apples
2 green apples
2 bananas
1 small jar maraschino cherries (drained)
1 bag mini-marshmallows (white or colored)
½ cup sugar
½ cup coconut (optional)
½ cup pecans (optional)
Directions:
Peel oranges and section. Core and slice apples, but don't peel them. Cut all fruit into bite-size pieces. Mix all ingredients together. Store in refrigerator in airtight container. This browns quickly, so make it the same day that you are serving.
****************************************************************************
APPLE SALAD
Ingredients:
3 lb. bag of red apples, cored, peeled and diced
½ box of raisins
Handful of pecans, broken into pieces
1 (12 oz.) pkg. Cool Whip
Directions:
Stir all ingredients together and serve.
*******************************************************************************
APPLE SAUCE
Ingredients:
red cooking apples (1 pound apples for each 1 cup sauce desired)
cinnamon and nutmeg to taste
Sugar (optional)
Directions:
Wash, cut up, seed and core the apples. You can peel or leave on the skins if you want. Put into a large pot and cook on the stove over low heat. Cover. Stir frequently, or the apples will stick to the pan. Don't add any liquids, the apples will release their juice. When apples are very soft and mushy, add spices and stir. Continue cooking, stirring often, until juice has evaporated, about 40 minutes. Strain applesauce. Add sugar to taste, if desired. Chill or serve hot.
Hint: If you don't have a strainer, you can strain applesauce in a colander which has been lined with coffee filters.
*******************************************************************************
BUNNY SALAD
Makes 2 servings
Ingredients:
2 canned pear halves
Apple slices
6 raisins
Cream cheese
Lettuce
Carrot slivers
Directions:
Lay lettuce down on 2 small plates. Put a pear half, cut side down, in the center of each plate. The pear is the body. Add apple slice ears, raisin eyes and nose, cream cheese cotton tail. Garnish with carrot slivers.
*******************************************************************************
CELEBRATION RICE
Ingredients:
White rice
Diced green bell pepper
Diced red bell pepper
Diced onion
Olive oil
Directions:
To cook white rice, use twice as much water as rice. Bring rice, water, small amount of oil, and chopped vegetables to a boil, stir once, turn down the heat to low, and cover. Let simmer about 20 minutes without disturbing. No peeking to check on it. Leave it alone! If you lift the lid, the steam escapes and your rice will not cook properly. After 20 minutes, check to see if the rice is fluffy and all of the liquid absorbed. If not, cook another 3-5 minutes until done. When ready, stir to mix all of the flavors and colors, and press firmly with the back of a spoon into a ring mold, the kind used to make bundt cakes, or microwave cakes (If you don't have a ring mold, you can place a short, heavy glass in the center of a bowl instead. Be sure to put the larger end of the glass against the bottom of the bowl). Lay a serving plate upside down over the top of the mold, then carefully flip the whole thing right side up, so that the ring sits on the plate. Let settle a moment before carefully lifting off the mold.
Hint: if it falls apart, just pack it back in, wipe off your plate, and try again!
*******************************************************************************
FALL VEGGIE DISH
Makes 2-4 servings
Ingredients:
2 large zucchini squash, sliced into "coins"
2 large yellow squash, sliced into "coins"
2 large carrots, cut into "shoestrings"
¾ stick butter or margarine
Salt and pepper to taste
Directions:
Melt butter in large skillet, but don't let it brown. Add vegetables. Cover and simmer for about ten minutes, stirring often. When vegetables are crisp-tender, pour into serving bowl. Sprinkle on salt and pepper to taste, if desired.
*******************************************************************************
GRILLED TOMATOES
Makes 4 servings
Ingredients:
2 large, ripe tomatoes
2 TBS Italian style breadcrumbs
2 TBS grated Parmesan cheese
Directions:
Preheat broiler to 325° F. Wash tomatoes and cut in half. Place on broiler pan, cut side up. In a small bowl, mix together breadcrumbs and cheese. Top tomatoes with mixture. Broil until top is brown and tomatoes are tender.
*******************************************************************************
EGG, TURKEY OR CHICKEN SALAD
Makes 4 servings
Ingredients:
Use one or more of the following: 4 boiled eggs, cubed; or 1 cup diced cooked meat
About 4 TBS sweet pickle relish
1/4 cup finely chopped celery
1/8 cup finely chopped sweet onion
Mayonnaise or creamy salad dressing
Directions:
Mix all ingredients together, using just enough mayonnaise to moisten. Good alone or on dark bread, like marble rye or pumpernickel.
*******************************************************************************
HOT POTATOES
Makes 4 servings
Ingredients:
2 cups mashed potatoes (prepare instant, or use leftovers)
½ cup sour cream
½ tsp salt
2 tsp mustard
½ tsp sugar
2 TBS chopped green onion
Sprinkle of paprika (optional)
Directions:
Prepare mashed potatoes, or re-heat, if using leftovers. Heat sour cream without bringing to a boil. Stir mustard, sugar and salt into sour cream. Mix into potatoes with onion, and spread into a 1 quart casserole dish. Sprinkle with paprika, if desired. Bake at 350° F., about 10 minutes, until lightly browned.
*******************************************************************************
GRANDMA'S MAC & CHEESE
Makes 4-6 servings
Ingredients:
1 (8 oz.) box of elbow macaroni
¼ cup butter, diced
¼ cup milk
4 oz. mild cheddar cheese, diced
Directions:
Boil macaroni until soft, about 10 minutes. Drain. Pour into buttered pan (or use cooking spray). Add butter, milk and cheese. Stir together. Bake at 375° - 400° F., for about 30 minutes. This makes a crunchy, crusty casserole.
*******************************************************************************
SCALLOPED POTATOES
Makes about 4 servings
Ingredients:
3 cups milk
6 medium potatoes, thinly sliced
¼ small onion, finely diced
3 TBS butter
2 TBS flour
1 ½ tsp salt
¼ tsp pepper
Optional: ½ cup shredded sharp cheddar cheese
Directions:
Melt the butter in a saucepan. Put ¼ cup of the milk into a cup or bowl, and mix with the flour, until it makes a smooth paste. Pour into melted butter, stirring constantly. Add the rest of the milk, salt and pepper, and heat, stirring constantly, until it makes a white sauce, about 5 minutes. Don't let it boil, or the milk will scorch. Add cheese, if desired, and stir until melted and blended. In a buttered casserole dish, layer half of the potatoes. Sprinkle on half of the onion, and pour half of the sauce on top. Repeat layers. Cover and bake at 350° F., for one hour. Uncover and cook another 30 minutes.
Variation: You can add one can or one cup of cooked and chopped meat, plus one cup of frozen or fresh vegetables (peas, chopped broccoli, mixed veggies) to sauce before baking to make a one dish meal.
*******************************************************************************
TACO SALAD
Makes 4-6 generous servings
Ingredients:
1 head of lettuce, shredded
2 large ripe tomatoes, diced
2 large cans sliced black olives
1 regular jar of taco sauce
1 taco seasoning packet
1 bottle of Thousand Island dressing
8 oz sour cream
12 oz shredded cheddar cheese
1 lb ground beef or turkey
1 pkg tortilla or corn chips
Directions:
Cook meat in a skillet with taco seasoning packet, according to packet directions. Drain. In a large bowl, toss lettuce, tomatoes and olives. In a small mixing bowl, combine taco sauce and thousand island dressing. Pour over salad mixture and toss to coat. Divide into serving bowls. Top with meat, sour cream and cheese. Serve with chips.
I made this for my husband for our first "real" date. He never actually got any though, as I cut the end of my thumb off while slicing lettuce and he had to drive me to the doctor to get stitches!
*******************************************************************************
SAGE DRESSING
Makes about 8 -10 servings
Ingredients:
Turkey broth from boiled neck and giblets
1 loaf of white bread
2-3 onions, diced
3 eggs, slightly beaten
1/2 to 1 cup chopped celery
2 TBS. ground sage
Salt & pepper
Directions:
Tear up the bread into pieces in a large mixing bowl, add diced onions, celery, eggs, sage, and a few dashes each of salt and pepper. Mix with a spoon. Gradually pour broth over mixture, stirring, until all of the bread is wet. Put mix into a large baking dish that has been sprayed with non-stick cooking spray. Bake at 400° F., for an hour, or until firm and brown on top.
*******************************************************************************
VEGETARIAN SHEPHERD'S PIE
Thanks to homeschool mom, Eunice
Ingredients:
8-10 small white rose potatoes
½ cup finely chopped celery
½ - 1 cup coarsely chopped celery
1 heaping TBS chopped garlic
9 slices wheat bread, toasted and set out to stale
1 stick butter
1 medium white onion, diced
½ tsp salt
2 tsp pepper
2 tsp sage
1 tsp thyme
1 vegetable bouillon cube, dissolved into 2 cups hot water
Whipping cream (or substitute milk)
Directions:
Peel potatoes, cut in half, and put them into a large pot of cold water. Add finely chopped celery and garlic. Bring to a boil, cover and simmer for 20-30 minutes. Break stale toast into pieces (about 8 per slice). In large pot, melt butter over low heat. Add onion and remaining celery. Sauté until onions are soft. Add bread pieces to butter and onions. Add seasonings. Pour prepared bouillon into stuffing mixture and cook over low heat. Drain and mash potatoes. Add a little whipping cream and butter. Line casserole dish with stuffing and top with mashed potatoes. Bake at 350° F., for 35 minutes, or until potatoes are golden brown.
*******************************************************************************
ZUCCHINI CASSEROLE
Makes about 6 servings
Ingredients:
2 large zucchini squashes, thinly sliced
1 box cornbread stuffing mix
½ (8 oz) box of Velveeta, cubed
Directions:
Prepare stuffing according to box directions. Stir in zucchini and Velveeta, and pour into casserole dish. Bake at 325° F., for about 10 minutes, or until cheese is melted and zucchini is tender.
*******************************************************************************
