This is another good summer salad, great for pot-lucks.
- 1 bunch broccoli, broken into florets
- 2/3 cup shredded mild cheddar cheese
- 1 c. grapes, quartered
- 1/4 c. red onion, finely chopped
- 1 c. sunflower seeds
- 8 strips bacon, fried and crumbled
- 1 c. cashews
In a large bowl combine salad ingredients, refrigerate. In a small bowel combine dressing ingredients and refrigerate. One hour before serving mix together the salad and dressing ingredients.
- 1 c. mayonnaise or salad dressing
- 1/2 c. sugar
- 2 Tbsp. apple cider vinegar
I tried this recipe, this past weekend at my in-laws. My mother-in-law wanted to try it, and I really loved it. It is light and flavorful. I am making the whole batch for myself, so I can take it to work for lunch. My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it. It is one of those recipes you can change without worrying about ruining it.
- 1 – 1 lb package vermicelli – prepared as package directs
- 2 tsp. Accent
- 1 Tbsp. vegetable oil
- 1 Tbsp. lemon juice
- 1 c. chopped green onions
- 1/4 c. diced red bell pepper
- 1/2 cup green olives finely chopped
- 1 small jar pimentos, drained
- 2 c. chopped celery
- 1/2 c. finely chopped black olives
- 3 Tbsp. Miracle Whip
- 3 Tbsp. zesty Italian dressing
- salt and pepper to taste
Mix together first 4 ingredients and refrigerate overnight. Next day, add the remaining ingredients and mix together. Refrigerate.
I did add in the red bell pepper, because I think it will taste great in this salad. You could really add or take out whatever you like. I am making this in a few days, and I will try to re-post a picture of the salad when it is done.
One of my favorite comfort foods is Scalloped Potatoes. My grandma used to make these and add chunks of ham to it, it was so good. This is one thing that I really miss during the holidays, these and her stuffing were the best. I haven’t had stuffing that tastes as good as hers did for years. Then again, I rarely get to go home for the holidays. Anyway here is the recipe. You can add ham to it, trust me it makes it that much better.
- 6 c. sliced, peeled potatoes (rinse one time)
- 2 pt. whipping cream ( I didn’t say these were guilt free)
- 1 1/2 c. milk
- salt & pepper to taste
- 1/4 onion chopped
Put sliced potatoes and onions in greased pan. Do not add salt. Cover potatoes with cream. Add milk to cover potatoes. Then stir to separate. Bake at 350 F covered for 1/2 hour. Then uncover and remove starchy film. Then stir and bake uncovered 1 1/2 hours. Add salt and pepper when done. Ham can be added, but heat the ham in microwave and add just before serving. Serves 8.
I don’t think I need to add any nutritional value, especially when you see the 2 pints of whipping cream. This is one of those dishes that you eat and don’t care about the nutritional value.
I love asparagus. When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus. Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky. I wish I would have had my husband pick up another bunch for this lovely little recipe.
- 3 tbsp. olive oil
- 3 tbsp. whole-wheat flour
- 3 tbsp. nutritional yeast
- 1/2 c. milk powder
- 3 tbsp. fresh parsley, minced
- 1 c. milk
- 4 eggs, separated
- 2 1/2 c. asparagus cooked and cut up
Blend oil, flour, yeast, milk powder and parsley in top of double boiler. Gradually add liquid milk. Blend. Set on bottom of double boiler, to which hot water has been added. Cook, stirring until mixture thickens slightly. Cool to lukewarm. Gradually beat in egg yolks. Add asparagus. Fold in stiffly beaten egg whites. Turn into oiled casserole or oiled individual custard cups. Bake at 325 F. for about 45 minutes until souffle is set. Makes approximately 6 servings.
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I love shrimp and so does my daughter. I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota. This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974. I love old church and community cookbooks, they have the best home cooked recipes.
- 2 lb. raw shrimp
- wild rice
- 1/2 c. butter
- 1/2 lb. fresh mushrooms sliced
- 18 cherry tomatoes
- 1 c. sliced celery
- 1 tsp. parsley flakes
- 1/2 tsp. tarragon leaves
- 1/2 tsp. ginger
- 2 tsp. salt
- 1 tsp. dry mustard
- 1/8 tsp. garlic powder
- 1/4 tsp. pepper
- 3 tbsp. lemon juice
Shell and devein shrimp. In large skillet, sauté mushrooms in melted butter for 2 minutes. Add celery and tomatoes and sauté 1 minute longer. Remove and push to one side. Mix seasonings together, add shrimp and sprinkle with seasonings. Saute shrimp, stirring, 2 minutes. Add lemon juice, combine shrimp and vegetables. Cover and simmer 5 minutes. Serve over wild rice. Serves 4-6.
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This recipe comes from a cook book I received as a gift from my mother-in-law. This recipe reminds me of a soup that they served at the Dairy Queen, when I was in high school. It was so good! Especially on a cold winter day.
- 4 c. water
- 16 oz. frozen California blend vegetables
- 2 c. chopped celery
- 1 c. chopped onions
- 2 1/2 c. hash brown potatoes, frozen
- 4 chicken bouillon cubes
- 1 lb American cheese, grated
- 2 cans cream of chicken soup
- 1 c. milk
- 2 T. bacon bits
In a 6-quart covered kettle, boil water, vegetables, celery, onions, hash brown potatoes and bouillon cubes together until tender, about 20-30 minutes. Beat vegetable mixture with a hand mixer if small chunks are desired. Add grated cheese. In a separate container, mix the soup and milk until smooth; add this mixture to soup. Heat soup until cheese is melted. When serving, sprinkle the top of each bowl of soup with bacon bits. Makes 10 servings.
- Calories: 320.4
- Fat: 21.5 g
- Protein: 14.9 g
- Carbs: 17.5 g
- Cholesterol: 53 mg
- Sodium: 1210 mg