Cucumber Salad

1 c. plain yogurt

2 cloves garlic, minced

1 T. dried mint

1 T. dried parsley

1/2t. salt

1/4 t. pepper

4 cucumbers, peeled, seeded, and thinly sliced.

Garnish with a fresh mint sprig.

Stir together yogurt and next 5 ingredients. Add cucumbers and toss. Garnish if desired.

Apple Salad

2 large Red Del. apples, coarsely chopped

1 large Granny Smith, coarsely chopped

1 celery rib, diced

1 1/2 mini marshmellows

1/4 c. mayo

1/2 c. lemon yogurt

2 c. granola

Stir together all but granola. Spoon mixture evenly onto 8 individual serving dishes then sprinkle evenly with granola just before serving.

TACO SALAD

Lettuce

Fresh tomatoes

1 can Ranch Style beans

1 lb. ground beef

grated cheese

Salsa

tortilla chips or Doritos

Chop lettuce and tomato and put in bottom of bowl. Cook beef and drain, add beans and continue cooking on low until heated through. Layer on top of lettuce and tomatoes. Then top with grated cheese and serve in a bowl with chips and salsa.

Gramama's Oven Baked Chicken

4 chicken breasts

crushed corn flakes

beaten egg

Wash chicken, dredge in beaten egg, roll in cornflake crumbs, place in a dish sprayed with oil/Pam. Bake at 350 for 45-60 minutes until done, but not dry.

Sweet and Sour Chicken Wok

3/4 lb. boneless, cubed chicken

1 T. oil

1. c. green and red pepper strips

1 T. cornstarch

1/4 c. soy sauce

1 can chunk pineapple in juice

3 T. vinegar

3 T. brown sugar

1/2t. ground ginger

1/2t. garlic powder

1 1/2 c. minute instant brown rice

Cook and stir chicken in hot oil in a wok until well browned add other ingredients with exception to the rice. Bring to a full boil.

Prepare rice as directed on package.

Serve chicken over rice.

Makes 4-6 servings.

Teryaki Chicken

Secret sauce:

4-6 breasts of chicken or slices of pork chops

1/2c. soy sauce

1/4c. oil

2 T. molasses

2 T. ground mustard

2 T. ginger

Minced garlic (2 cloves)

Mix all ingredients together in a pan or bowl. Place chicken in and completely cover with sauce. Marinade for one hour or more to taste. Grill on the grill until done or bake covered in foil for one hour.

Debbie's Italian Beef

6lb. rump roast

2 pkg. french onion soup mix

3-6 t. Italian seasoning

1 t. crushed red pepper

3 c. water

Bake in Crock Pot all day on low. Shred with fork. Can be served open-faced on a Kaiser roll or bread.