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.

Debbie's Taco Soup

1/2 lb. lean ground beef

1 sm. onion chopped

1 28oz. can tomatoes, slightly blended

1 15 oz. can kidney or pinto beans (undrained)

2-3 c. taco seasoning

1 17oz. can whole kernel corn (undrained)

2 cans of V8

Brown beef and drain. Drain well. Add remaining ingredients. Simmer 15 minutes. Makes 4-6 servings. Top with grated cheddar cheese and Fritos.

To stretch this recipe and make it larger... add a few more cans... one more tomatoes can, one more corn, one more V8.

Home Fried Chicken Strips

Boneless, skinless chicken breast or strips

flour

baking soda

salt and pepper

oil

Place everything but the chicken and oil in a ziplock bag and mix. Cut chicken into strips if not already that way. Shake in bag to cover. Place oil in skillet on high. Place strips carefully into hot skillet. Turn making sure each side is even. Drain in a strainer or use paper towels to soak excess oil. Serve with BBQ or honey mustard.

Stromboli

1 can pizza dough or biscuits

2 pkgs. shredded cheese

1 pkg. pepperoni

1 jar pizza sauce

melted butter

grated parmesan cheese

any other pizza toppings you like

Preheat oven to 350. Roll dough out flat. Layer pizza toppings. Roll dough lengthwise. Keep closed with toothpicks or pinch together. Bake for 15-20 minutes until golden brown on top. Brush with butter and sprinkle with parmesan. Use pizza sauce for dipping.

Salmon Croquettes

1 can salmon

2 eggs

cracker crumbs (saltines work best for me)

flour

1. Melt 2 T. butter in saucepan, add 2T flour, then pour in the liquid from the can of salmon. Let this thicken and set aside.

2. Put drained salmon in mixing bowl and add egg, several T. flour and cracker crumbs. Salt to taste and shape into croquettes.

3. Out one beaten egg into another bowl and have more cracker crumbs on a foil sheet. Dip each croquette into the egg mixture and then into the crumbs. Fry in skillet with oil. Turn until all sides are golden-brown, over med. heat.

Serve with ketchup!

Pancake Syrup

MAPLE SYRUP!

1 3/4 c. white sugar

1/4 c. brown sugar

1 c. water

Combine these in a saucepan and bring to boil, cover, and cook 1 minute. Cool slightly.

Add:

1/2t. vanilla

1/2t. maple flavoring

Cover saucepan for a few minutes as syrup cooks to melt down crystals. This helps prevent syrup from crystalizing later in storage as well.

ESSENTIALS

The Next set of recipes are from my essential collection. I want to have a place to store these as well as access them easily!

Mama's Meatloaf!

2 lbs. ground meat 1 can canned milk 2 tsp.salt 2 eggs 2 cups corn flakes 1/4 tsp. pepper 1 green pepper mix and cook 10 min. at 350. Add sauce. Bake 1 hour or till done, baste with sauce. Sauce 4 tbsp. Worchestershire sauce 4 tbsp. Brown sugar 4 tbsp. vinegar 1/2 cup water 1 cup ketchup 1 can tomato soup small onion chopped