Schinken Noodlen ( Ham noodles)

This is a great recipe to use up extra ham.

1 yellow onion, chopped

1 clove garlic, crushed

1/2 stick butter

1-2 cups cubed ham ( Can buy a chunck at the deli and cube it)

12- 16 oz package pasta of choice (I use small shell pasta)

12- 16 oz shredded swiss cheese

Saute onion in butter, add garlic and ham. (Use a big skillet)

Cook pasta till aldente or according to taste. Drain and add to skillet. Stir in 3/4 of the shredded cheese. Mix well. Top with remaining cheese. Cover skillet with lid till melted or you can put into a casserole dish, then top with remaining cheese and bake at 350 for 10-15 minutes, till chesse is melted.

French Onion Soup

5 large onions sliced very thin 1/2 stick of butter

4 C. beef stock

Slice onions using a food processor. Sautee in a pan with melted butter till they begin to carmalize. When nice and brown and tender add to stock in a pot. Simmer 30 minutes or throw in a crockpot and cook on low for 4-6 hours. To make authentic soup, put each serving in an oven-safe dish, put a big slice of French bread on top and put a slice or two of mozzeralla on top of bread. Place in the broiler till cheese is melted. Remove carefully. These will be HOT!

Serves 4-6

This is super yummy when you use Videlia or Walla Walla onions

Soup Dumpling Soup

1 egg

pinch nutmeg

1 egg yolk

pinch salt

1/2 stick of butter, softened

3-4 T flour

Mix butter until soft. Gradually add egg and egg yolk, nutmeg and salt. Mix well. Add flour till stiff, beat till smooth. Drop in simmering broth. Do not boil (SIMMER) broth. Cooks about 10 minutes. We usually do chicken stock and add some frozen peas to make this soup.

Chicken Velvet Soup

1/3 cup butter

1 C. warm cream

3/4 C. flour

1 C. warm milk

6 C. hot chicken stock

2-4 cooked and shredded chicken breasts

Melt butter and mix with flour with a wisk to make a roux. Add 2 C. hot chicken stock, cream and milk. Stir till flour is dissolved. Put in a pot with remaining 4 C. stock. Simmer 30 minutes. Add chicken breasts. Salt and pepper to taste.

This is from the Lion House Cookbook. Its rich and super yummy. It would make a great first course at a fancy dinner.

Taco Soup

1 lb. ground beef or turkey

2 cans stewed tomatoes

2 cans diced green chilies

1 T chili powder or 1 pkg taco seasoning mix

1 tsp garlic salt or 1 clove garlic crushed

1 can corn, drained and rinsed

1 can kidney beans, drained and rinsed

Brown hamburer (can also dice 1/2 an onion and cook with beef), drain. Add other ingredients. Simmer. Can throw in a crockpot. Serve with grated cheese, sour cream and tortilla chips.

Saucy Smokies

For a small crockpot

2 pkg. Little Smokies

equal ammounts of

your favorite BBQ sauce and grape jelly

Thow in your crockpot, mix and heat through

Dill Dip

3/4 C. mayo

3/4 C. sour cream

2 T. minced onion flakes

2 tsp. Beau Monde (Spice Island brand Seasonings)

2 tsp. dill weed

Mix together. Chill 2 hours. Serve with veggies

Fruit dip

This is the quickerst fruit dip ever

1 small carton cool whip, thawed

1 6- 8 oz. container fo your favorite flavor yougert. I like blueberry or raspberry

Mix together thoroughly. Serve with your favorite fruits. Pineapple chunks, banana chunks, strawberries, apple slices, orange segments, melon chunks,grapes etc..

Tomato Salad

3 tomatoes, sliced

1/4 c. thinly sliced mild onion

1/4 c. oil

2 T wine vinegar

1/2 tsp. salt

1 tsp sugar

dash fresh ground pepper

1/4 tsp Dijon mustard

small clove of garlic, crushed

Mix all ingredients. Refrigerate about 30 minutes before serving. This is excellent when made with fresh off the vine summer tomatoes and a Vidella or Walla Walla onion. Tasty. Dish up with tongs or a slotted spoon.

Really Good Caesar Dressing

2/3 c. oil

1 tsp dijon mustard

1/4 c. red wine vinegar

1/2 tsp. Worstershire sauce

1/4 c. mayo (No substitutions)

1 tsp salt

3-4 garlic cloves, minced (fresh is best)

1/2 tsp pepper

Mix together. Toss with romaine lettuce, parmesean cheese to taste, croutons, and I like to add grape tomatoes.

Debbie's Famous Winter Salad

1 head romaine washed, torn and spun

1 head red leaf lettuce washed, torn and spun

2 apples washed, cored and diced ( Gala or Fuji are best)

1 pear washed, cored and cubed

4 oz. craisins

4oz. sugared, toasted almonds*

Dressing

1/4 c. sugar 1 tsp. dry mustard

1 tsp. salt 1/3 c. cider vinegar

3/4 c. canola oil 1 T poppy seeds

2 tsp onion (sweet) finely chopped

Put in a jar or tightly sealed plastic container, shake or mix vigorously. Toss with salad ingredients.

* Toasted, sugared almonds. Place 4 oz. sliced or slivered almonds in a frying pan. Sprinkle 3 T. sugar over nuts. Heat on medium-high until toasted and sugar carmelizes, stirring often. remove from heat and cool. (WARNING: DO NOT WALK AWAY, OR THEY WILL BURN I KNOW FROM EXPERIENCE!)

We love this salad around the holidays. But I'll make it any time. It's just so good.

Blueberry Salsa Salad

2 c. fresh blueberries

1 red apple, diced

1 large navel orange,peeled and chopped

1 pkg spring salad mix, or 1 head romaine

1/4 - 1/2 c. crumbled blue cheese

Dressing

2 Tbsp vidella or sweet onion finely chopped,

2 Tbsp cilantro,

1/4 c. red wine vinegar,

3Tbsp apple juice,

2Tbsp sugar,

2 Tbsp olive oil,

1/4 tsp. salt.

Mix in blender or food processor.

Toss together and enjoy.

Calico salad

1-2 carrots peeled and diced 1 can corn, drained

1 Cucumber peeled and diced 1/4 c. green onion sliced

2 c. spinach washed and torn (optional) 1/4 lb. french feta, crumbled

Dressing

1/2 c. oil 1 T. Dijon mustard

1 tsp. dill weed 1 tsp salt

1/4 c. white wine vinegar fresh ground pepper to taste

1/8 tsp garlic powder

Combine all ingredients. Add dressing and serve.

This is especially on those hot summer days.

No-White Coleslaw

1/2 medium cabbage thinley sliced

or 1 package coleslaw

1/4-1/2 red onion sliced thin

1-2 carrots peeled and grated

1 green pepper sliced thin

2/3 C. red wine vinegar

1/3 C. salad oil

1/4 C. sugar

1 tsp salt

1/4 tsp pepper

Place veggies in a bowl, toss lightly. Add dressing, toss to coat. Coleslaw will shrink, drain before serving or use a slotted spoon.