Polynesian Chicken Salad

1 head romaine chopped

4 stalks celery sliced thin (cuisenart)

4 green onions sliced (green part only)

2 tablespoons toasted sesame seeds

2 cups cooked and cubed chicken

1/2 (12 oz.) package wonton sliced into strips and fried golden brown (350 F. in deep fryer)

In a bowl, combine lettuce, chicken, onions, sesame seeds, and celery.

Just before serving, toss with desired amount of Polynesian Salad Dressing and top with fried wonton strips.

Can also add a can of mandarin oranges, drained well.

Polynesian Salad Dressing

4 tablespoons sugar

2 teaspoons salt

1/2 teaspoon pepper

4 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 cup vegetable oil

1/4 teaspoon sesame seed oil

I have found that Brianna 's Ginger Mandarin Dressing contains these same ingredients (plus a few more) and tastes great. It's a little time saver, especially if you do go to the effort of deep frying your own won tons.

Roasted Tomato-Basil Soup

2 28 oz. cans peeled whole tomatoes, drained and liquid reserved.

2 1/2 T. brown sugar

1 medium onion finely chopped.

3 cups tomato liquid reserved form canned tomatoes

3 cups chicken broth

3 T. tomato paste

1/4 teaspoon allspice

1 can evaporated milk

1/2 cream

1/2 cup shredded fresh basil leaves (about 10 large leaves)

salt and pepper to taste

1. Preheat oven to 450 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray (I just used a silpat liner). Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake 25-30 minutes or until tomatoes look dry and light brown. Let cool slightly; finely chop.

2. Place tomato mixture, reserved tomato liquid, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover;cook on Low 8 hours or High 4 hours.

3. Add evaporated milk, cream and basil;season with salt and pepper.

Makes 6- 8 servings. Tastes great with shredded cheddar cheese on top or with Saltine crackers.

English Trifle

TRIFLE

Tapioca (recipe follows) Gelatin mixture (recipe follows)

1 angel food cake, broken into chunks Whipped cream

Tapioca

¾ cup tapioca ½ teaspoon salt

¾ cup sugar (or equivalent 8 cups milk

sugar substitute) 4 egg whites

4 egg yolks 1 tablespoon vanilla

8 tablespoons sugar (or equivalent

sugar substitute

Mix tapioca, salt, ¾ cup sugar (or sugar substitute), milk, and egg yolks in pan. Let stand 5 minutes. Beat egg whites until foamy; gradually beat in 8 tablespoons sugar (or sugar substitute, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly—6 to 8 minutes. Graudauuly add to beaten egg whites, stirring quickly just until blended. Stir in vanilla. Cool.

Gelatin

2 packages (3 oz. each) red gelatin 2 10-oz. packages frozen raspberries

3 cups boiling water 2 10-oz. packages frozen strawberries (I like fresh)

1 cup vanilla ice cream 1 large can diced peaches, drained

(I've also used frozen peaches sliced in the Cuisinart)

Dissolve gelatin in 3 cups boiling water. Stir in vanilla ice cream, and fruit. (Fresh fruit may be substituted for frozen and canned fruit.) Let chill till partially set.

Pour one-fourth of gelatin mixture into each of two trifle bowls. Layer one-fourth of angel food cake chunks on top of gelatin mixture in each trifle bowl. Top with one-fourth of tapioca pudding in each bowl. Repeat layers. Refrigerate. Serve with whipped cream.

NOTE: If making in a large punch bowl, place one-half of each mixture in punch bowl in layers.

MAKES 2 Trifle Bowls - about 16- 20 servings

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.