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HomeMy WebLinkAboutEnfield Elementary sec 1.pdf Enfield School, located seven miles west of the city of Ithaca, is the most rural of the Ithaca City School District's eight elementary schools. The school was built in 1957, and additions were added in 1969 and 1991. The school is situated on a 12-acre rural site, which provides an ideal laboratory for science and nature study. For example, pond and stream exploration are done on T site. The life science curriculum is built around thematic gardens and each grade level, Pre-K through 5, has their own. Curriculum, school-wide, is integrated both through the gardens and four school-wide, themes of Peace and Cooperation,Celebrate the World,Growing and Summer and Safety. The PTA is very active and many parents volunteer both during special school activities and daily in the classroom. The School-Based Decision Making Council is made up of 12 members who are teachers, parents, community members, a service'worker and a paraprofessional. The council'is very involved in charting the course of the school. , PRESERVE CHILDREN Take 1 large field,,half a dozen children, 2 or 3 small dogs,a pinch of brook and some pebbles. Mix the children and dogs well together, put them on the field stirring constantly. Pour the brook over the pebbles, sprinkle the field with flowers, spread over all this a deep blue sky and bake in the sun. When brown,set away to cool in the bath tub. Glenda Smith 2190-99 A The school hosts two special events each year, the Holiday Breakfast and the End of Year Picnic, when families are invited to school to share a meal together with their children. The Holiday Breakfast is held the morning of the last day of school before Winter Holiday Recess and the End of Year Picnic is held at noon on the last day of school before summer vacation. Enfield School's Holiday Breakfast is a very special event not only because families are invited to share a meal,but also because the children help prepare the feast. Each class, Pre-K through 5, makes one or two holiday kuchens for this event. This is a tradition that we look forward to every December. We have great fun, measuring flour,raisins, sugar and cinnamon and rolling and shaping the dough. Imagine the lessons that are taught around this activity! The wonderful smell of baking bread that wafts down the halls at this time just adds to the excitement. To start this cookbook, we want to share with you our recipes for the holiday kuchen. These are our"secret" recipes we have used for years and are part of our tradition. As with all of the rest of the recipes,gathered by Mary Cole, our Family Liaison, and Darlene Armstrong, parent,shared with you in this book—Enjoy! Nancy Siembor-Brown Principal -B- Holiday Kuchen Recipe From Bread Dough _ Three loaves of defrosted frozen bread dough together; roll out to about 1/2 inch thick(30" x 18"). Spread with 1/4 pound melted butter. Spread with two cups brown sugar. Sprinkle with 1/3 cup cinnamon. Sprinkle with 1 1/2 cups raisins and 1/2 cup chopped nutmeats. Roll into ring as thin as possible, first jelly roll fashion and then into ring. Place on large pans covered with baking paper. Cut edges with kitchen shears or a knife. Spread the pieces open. Let rise 30 minutes. Bake at 350 for 25-30 minutes. Drizzle with glaze: 2 tablespoons soft butter 1 cup lOX sugar(confectioners) Dash of salt (optional) 1/2 teaspoon vanilla 1 1/2 tablespoons milk Cream butter and 1/2 cup sugar together — add remaining ingredients and milk. Glaze should be thin enough to drizzle over bread. 2190-99 -c- KUCHEN From "Scratch" 1 5#bag flour 1 c. warm water with 1 c. shortening 2 Tbsp. yeast 1 c. sugar 3 c. warm milk 1 tsp. salt 4 eggs In large bowl, mix sugar, shortening and salt. Add eggs one at a time and mix. Add warm yeast water and milk—mix. Add 1/4 bag of flour and mix well. Slowly add flour and continue mixing until a little over 1/2 bag is used. Dough should be ready to turn out on floured table for kneading. (You need to wash and dry the bowl at this point.) Continue kneading until dough is elastic and about 3/4 bag of flour is used. Place in greased bowl. Cover with wet paper towels. Let rise about two hours, or until double in size. Punch down dough. Let rise 30 minutes. Divide dough into two equal parts. Roll on well-floured surface to about 1/2" thick (30" long x 18" wide). Spread with 1/4 pound butter. Spread liberally with brown sugar. Sprinkle with cinnamon. - Sprinkle with raisins and chopped nuts. Roll into ring as thin as possible. Place on large pans covered with baking paper in form of wreath. Cut edges with kitchen shears or a knife. Spread open. Let rise 30 minutes. Bake at 350' (20-30 minutes). Drizzle with glaze. D TABLE OF CONTENTS Appetizers, Relishes & Pickles . . . . . . . . . . Soups, Salads & Sauces . . . . . . . . . . . . . . . . . . . . . . 9 Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Breads, Rolls, Pies & Pastries 65 Cakes, Cookies & Confections . . . . . . . . . . . . . . . . . 81 Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Beverages. Sandwiches & Miscellaneous . . . . . . . 121 1 a rr B Published and Printed By j IIII Fundcra€t Publishing P.O. Box 340 I All:-tQhts reserved.No part of this book may be reproduced,stored in a retrieval syster,: or transmitted in any form, or be reproduced by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher,except by a reviewer who wishes to quote brief passages in connection with a review for magazine,broadcast or newspaper. f I I APPETIZERS, RELISHES & PICKLES RYE BOAT 1 1/3 c.mayonnaise 2 tsp. dill seed 1 1/3 c.sour cream 2 Tbsp. parsley 21bsp.onion, chopped 1 (3 oz.) pkg. corned beef, diced 2 tsp. seasoned salt 2 loaves rye bread Blend all ingredients together until smooth. Tape 1 loaf of bread and scoop out the center,making a bowl. Cut up the pieces from the scooped out bread. They are to be used for dipping. Put mixture into the scooped out bread. When dip is gone, break up bread and eat. Joan Gee HIDDEN VALLEY RANCH OYSTER. CRACKERS 12 oz.plain oyster crackers 1/2 tsp. dill geed 1 pkg.Hidden Valley Ranch' 1/4 tsp. garlic powder original dressing 3/4 C.oiI Mix all ingredients; pour over crackers. Place in a warm oven for 15 to 20 minutes. Joan Gee OYSTER. CRACKER, SCRAMBLE 1 box yllegman's oyster crackers 1/2 tsp. garlic powder c.corn oil(Fleischmann's) 1 Tbsp. dill weed You will also need 2 Wegman's large paper bags. Pour the crackers and oil into a paper bag. Shape well. Add the garlic powder and dill weed;-shake for 1 minute. Transfer to the sec- ond,paper bag and shake again. Put on a cookie sheet to dry for an hour. Store in an airtight container. BAKED BRIE Brie brown sugar 1 pkg. refrigerated crescent rolls sliced almonds 219099 — 1 — APPETIZERS, RELISHES & PICKLES Place brown sugar and sliced almonds on top of Brie. Roll Gres- cent rolls flat and cover Brie with dough. Seal all around. Bake at temperature suggested on roll package until golden brown. CHEDDAR. CHEESE PUFFS - 8 oz.cream cheese i tsp. dry mustard 3 egg whites,whipped 1 loaf unsliced bread,cubed Into 1/2 lb.butter or margarine inch blocks -- '/a lb.extra sharp cheese Melt cream cheese, butter, sharp cheese, dry mustard and egg whites in double boiler. Dip 3 sides of cubed bread in cheese mixture. Spread on cookie sheets and store in freezer in plastic bag. When needed,bake at 400' until golden brown. Donna Stevens-Boylan BUGS ON A LOG Fill some 4-inch celery sticks, washed and dried, with plain or crunchy peanut butter. When press in raisins here and there. Variation: Red Ants on a Log: Fill some 4-inch celery sticks, washed and dried,with cream cheese,pineapple cream cheese or your favorite cheese spread. Sprinkle with paprika. Donna Stevens-Boylan CHUNKY PIMIENTO CHEESE 2 c.(8 oz.)shredded sharp 1 Tbsp.vinegar Cheddar 1 tsp.sugar 2 c.(8`oz.)shredded medium 3/4 to 1 c.salad dressing or Cheddar mayonnaise 4 oz.jar diced pimiento,drained Combine all ingredients; stir well. Cover and chill. Yields 2 3/ cups. COOL RASPBERRY FRUIT DIP 1/2 c.Seven Seas free raspberry 3/4 c.thawed Cool Whip lite vinaigrette fat-free dressing whipped topping 1/2 c.Sreyers vanilla low-fat cut-up fresh fruit yogurt — 2 — APPETIZERS, RELISHES & PICKLES Mix dressing and yogurt. Stir in whipped topping until smooth. Cover. Refrigerate. Serve with assorted fruits. Amber Armstrong r- — VELVEETA@ SALSA DIP 1 (16 oz.) lb.Velveeta 1 c.Taco Bell Home Originals pasteurized process cheese thick In chunky salsa spread,cut up Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corporation. Microwave Velveeta and salsa in 1 1/2-quart microwavable bowl on High 5 minutes or until Velveeta is melted,stirring after 3 minutes. Serve hot with tortilla chips or assorted cut-up vegetables. Darlene Armstrong CHILI CHEESE DIP 1 (8 oz.) pkg.'Philadelphia soft 1 c. Kraft shredded Cheddar cream cheese* cheese 1 (15 oz.)can chili (any variety) *Or substitute Philadelphia Neufchatel cheese, 1/3 less fat than cream cheese for cream cheese. Spread cream cheese on bottom of 9-inch microwavable pie plate or quiche dish. Top with chili. Sprinkle with Cheddar cheese. Micro- wave on High 3 minutes or until heated through. Serve hot with tortil- la chips. Variation:Prepare as directed. Bake at 350°for 20 to 25 minutes or until cheese is melted. Garnish with chopped green onion and tomato. ,Serve with tortilla chips. Variation:Prepared as directed,stirring 1 fresh jalapeno pepper, chopped, into chili. Darlene Armstrong SEVEN-LAYER MEXICAN DIP 1 (8 oz.)pkg.Philadelphia cream 1 c. Kraft shredded mild Cheddar cheese,softened cheese 1 Tbsp.Taco Bell Home Originals 1 c. shredded lettuce taco seasoning mix - 1/2 c. chopped green onions 1 c.guacamole 2 Tbsp. sliced pitted ripe olives 1 c.Taco Bell Home Originals thick In chunky salsa 219099 — 3 — APPETIZERS, RELISHES & PICKLES Taco Bell and Dome Originals are trademarks owned and licensed by Taco Bell Corporation. Mix cream cheese and seasoning mix. Spread on bottom of 9-inch pie plate or quiche dish. Layer remaining ingredients over cream cheese mixture. Refrigerate. Serve with tortilla chips. Darlene Armstrong GARLIC HERB DIP 1 (8 oz)pkg. Philadelphia cream 3 Tbsp.finely chopped fresh I cheese, softened parsley 3 Tbsp. milk 2 Tbsp. chopped fresh chives 3 Tbsp: finely chopped fresh 1 clove garlic, minced basil assorted cut-up vegetables, breadsticks or chips Mix cream cheese and milk with electric mixer on medium speed until smooth. Blend in basil, parsley, chives and garlic. Refrigerate. Serve with assorted cut-up vegetables, breadsticks or chips. Darlene Armstrong EASY CHEESY DIP 1 (16 oz.)jar Cheez Whiz 1/2 c.sliced green onions pasteurized process cheese tortilla chips or assorted cut up sauce vegetables 1 (8 oz.) pkg.Philadelphia cream cheese,softened Mix all ingredients except tortilla chips in 1-quart microwavable - bowl until well blended. Microwave on High 3 to 4 minutes or until thoroughly heated, stirring every minute. Serve warm with tortilla chips or vegetable dippers. Note:To serve cold,mix all ingredients until well blended. Serve immediately. Darlene Armstrong FENNEL AND ARTICHOKE DIP 6 oz. cream cheese pinch of white pepper 1/4 c.finely chopped fennel 1 tsp. cumin `1/2 tsp.fennel seeds - 1/2 tsp. cayenne pepper: 2 oz.jar marinated artichokes lemon juice 1/2 tsp.garlic salt 1/2 oz. chives or scallions — 4 — APPETIZERS, RELISHES & PICKLES Combine cream cheese, artichokes, garlic salt, pepper, cumin and cayenne pepper. In blender, finely chip fennel, fennel seeds and scallions. Add to cream cheese mixture and blend with lemon mice for desired consistency. %olene 0, onnor GARLIC F'ETA CHEESE SPREAD 14.lb. Feta cheese, crumbled 1/4 tsp. dried basil 1/2 c..Mayo 1/4 tsp. dried thyme i garlic clove, minced 3/41b. cream cheese, cut into bits 1/4 tsp.dried marjoram and softened '/a tsp.dried dill Blend together in a food processor until combined well. Transfer to a bowl and chill for 2 hours. Makes about 1 1/2 cups. Marguerite Elam SPICY ME ' CAN DIP 2(8 oz.)cream cheese 2 c. grated Cheddar and 1 can chill Monterey Jack cheese 3 or 4 scallions,chopped up, or a small can jalapeno peppers, chopped In a pie tin, layer cream cheese on the bottom. Then add chili. Then scallions (or jalapenos). Top with grated cheese. Bake at 350' until cheese on top is melted and bubbly, NOT BROWN. Serve with tortilla chips. Dorm Lynch BREAD AND BUTTER, PICKLES i-gal.cucumbers 5 c.sugar 2 green peppers, seeded 1 1/z tsp.turmeric 8 small white onions 1/3 tsp. ground cloves 1 qt.crushed ice 2 tsp. mustard seed 1/2 c.salt i tsp, celery seed 5 c.vinegar Place first 3 ingredients in a crock in layers with 1/z cup salt. Use ice in layers. Place in refrigerator 3 hours. Drain. Make syrup of 219099 - 5 - APPETIZERS, RELISHES & PICKLES sugar,vinegar and spices;add vegetables. Heat slowly with very little stirring. Scald; do not boil. Place in gars and seal_ at once. Ana Kastenhuber CHRISTMAS PICKLES 1 (1 qt.)jar dill pickles 1 tsp. celery seed 1 '/a u. sugar 3 Tbsp.vinegar 2 Tbsp: dried onion flakes Brain pickles;discard liquid. Slice pickles lengthwise into quar- ters; repack pickles in jar. Add remaining ingredients over pickles. Cover. Let stand at room temperature for 1 day; shake jar often to dissolve sugar. Jar will be about 2/3 full of liquid and pickles. Strips will be crisp: Glenda Smith QUICK AND CRISP PICKLES -31/2 c.thinly sliced cucumbers 1 c.white or cider vinegar 2 or more small onion slices 2 Tbsp. salt — 1 3/4 c. sugar 1 tsp. celery seed Layer cucumbers and onions in a glass jar. Mix remaining ingre- dients thoroughly until sugar is dissolved. Pour over cucumbers and anions. Cover and refrigerator up to 1 month. Glenda Smith SAVORY CHEDDAR SPREAD 8 oz. cream cheese(at room 3 Tbsp.freshly chopped Italian temperature) parsley r /2 lb. grated sharp Cheddar 1 tap. dried and crumbled or 1 cheese Tbsp.fresh summer savory _ 8 Tbsp. unsalted butter(at cool 1 tsp. Dijon-style mustard room temperature) 3 dashes of bitters 2 pinches of cayenne pepper i Combine cheeses'and butter in food processor until blended. Add all but parsley; process until smooth. Add parsley; process until just blended and refrigerate. Spread on crackers and serve. Jolene O'Connor - 6 - APPETIZERS, RELISHES & PICKLES CAROL'S SOMBRERO DIP — i lb.ground beef, cooked and 3 tsp. chili powder drained 1 tsp. salt(optional) '/z c.chopped onion 1 (15 oz.)can kidney beans with '/a c. cocktail sauce(ketchup and liquid, mashed horseradish) Combine all ingredients. Spread in shallow casserole. Top with 1 cup shredded Cheddar cheese and 1/z cup chopped onion and/or chopped black olives. Heat in a 350°oven until cheese melts and ingre- dients are heated through. Serve with dip size corn chaps. Judy Singer SAUSAGE BALKS 3 c.Bisquick 1 lb. uncooked hot Italian 10 oz.grated dark sharp cheese sausage water Mix ingredients together. Sprinkle with water to hold together (crumbly, not batter-like). Form into small balls (recruit help...it's more fun and goes faster). Bake 20 to 25 minutes at 350°. Mapes about 100 balls. Freezes well. Linda®uttweiler NACHO NUGGETS 5 boneless skinless chicken 1 (3 oz.)gar Cheez Whiz breast halves, cut into 1 1/2 to pasteurized process cheese 2-inch pieces sauce, heated as directed on 1 packet Shake 'N Bake label seasoned coating mix(original Taco Bell Home Originals thick In chicken) chunky salsa Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corporation. Moisten chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in 15 x 10 x 1-inch baking pan. Bake at 400'for 15 minutes or until cooked through. Drizzle process cheese sauce over nuggets. Serve with salsa. Darlene Armstrong 219099 —7 — APPETIZERS, RELISHES & PICKLES COLD VEGGIE PIZZA 2 pkg.crescent rolls(pat out 1 1/2 tsp. onion salt onto cookie sheet,hake) 1 1/2 tsp. dill weed 2(8 oz.)pkg.cream cheese 1 c, rnayo Mix together and spread on baked crust. On top of this, add small pieces of diced broccoli, scallions,green and red peppers,toma- toes,sliced black olives and combo you like. Add grated cheese. Lille any pizza,make it your way. Chill well before serving. A real crowd pleaser. Ginger Baker CRESCENT ROLLVEGETABLE PIZZA 8 oz.cream cheese 3/4 c. broccoli 1 c. Miracle Whip 3/4 c.shredded carrots I pkg. Hidden Valley Ranch mix 3/4 c. mushrooms,sliced 2 large tubes crescent roils 3/4 c. chopped tomato 3/4 c.green peppers,chopped 1 pkg. Mozzarella or Cheddar 3/4 c.green onion cheese 3/a c.cauliflower Mix first 3 ingredients together. Unfold rolls and press in pizza pan or cookie sheet. Rake 10 minutes at 350% Let cool and then spread cream cheese mixture on top. Spread vegetables on top. Mozzarella or Cheddar can be put on top if wanted. Cut and enjoy. Ana Kastenhuber _ g _ SO PS, SALADS & SAUCES I CREAM OF SPINACH SOUP 10 oz.frozen spinach 2 c.half and half cream 2 Tbsp. margarine 2 Tbsp.flour 1/8 tsp.thyme dairy sour cream dash of nutmeg Defrost and drain spinach. Put all ingredients in blender and blend until smooth. Pour into saucepan and cook over medium heat, stirring until thickened. Serve hot with dollops of sour cream. Serves 4. AVGOLEMONO SOUP WITH CHICKPEAS AND ASPARAGUS 1 1/2 Tbsp dive oil 3 stalks fresh asparagus, sliced i c.finely chopped onions in thin rounds 2 medium cloves garlic, minced 1 c.cooked chickpeas 6 c.stock 3 large egg yolks 1 medium carrot, diced '/a c. lemon juice salt and pepper to taste Heat oil;add onions and garlic and saute. Add stock and carrots. Bring to a boil and simmer for 10 minutes. Add chickpeas and aspara- gus and simmer 5 minutes until asparagus is barely tender. Mean- while,whisk together eggs and lemon juice. Remove I cup stock; cool 1 to 2 minutes then pour slowly into egg mixture,whisking constantly. Add egg mixture to soup and reheat gently, stirring constantly until soup thickens slightly. Do not allow soup to boil. Serves 6. BACON AND BAKED POTATO SOUP 1 Tbsp.butter or margarine 10 slices Oscar Mayer center cut '/a c.chopped onion bacon,crisply cooked, '/a c. chopped celery crumbled and divided 1 (141/2 oz.)can reduced sodium 3/4 c. Kraft Cheddar classic melts chicken broth Cheddar and American 1 '/4 c.milk shredded cheese, divided 2 medium baking potatoes, 2 Tbsp. sliced green onion, baked and cutinto to 1/2-inch divided cubes salt and pepper 1/4 c. Breakstone's or Knudsen sour cream SOUPS, SALADS & SAUCES Melt butter in heavy saucepan or Dutch oven. Add onion and celery;cook and stir about 4 minutes or until soft but not brown. Add broth, milk and potatoes; heat just to boiling, stirring constantly. Slightly crush potatoes. Reduce heat; simmer S minutes, stirring fre- quently. Reserve 2 tablespoons of the bacon, 2 tablespoons of the - cheese and 1 tablespoon of the green onion for toppings;set aside. Stir in remaining bacon, cheese and green onions just before serving. Sea- son to taste with salt and pepper. Serve topped with reserved bacon, cheese, onions and sour cream. Darlene Armstrong I CROCK-POT SOUP 3 cans ham, bacon split pea soup 2 Tbsp. mustard 3 cans water 1 1/2 c. half and half 1 lb. kielbasa,cut up and 1 1/2 tsp. curry powder browned 1 jar pimentos Bring soup and water to a boil and then add remaining ingredi- ents. You can do this in a pot on the stove and then transfer to crock- pot to simmer and take to dish to pass dinner. Sprinkle with grated Cheddar cheese. Ginger Baker CHEDDAR CHOWDER 2 c. boiling water 1/2 tsp. pepper 2 c.diced potatoes '/a c.butter 1/2 c.chopped carrots 1/3 c.flour 1/2 c. chopped broccoli 2 c. milk '/a c.chopped onions 2 c. Cheddar cheese 1 1/2 tsp. salt 1 c. cooked cubed ham Cover and cook 10 minutes the water, salt, pepper and vegeta- bles. Do not drain. Make a white sauce with flour, butter and milk. Add cheese; stir until melted. Add ham and undrained vegetables. Heat together. Do not boil. (A?6-inch thick slice of ham works well.) Laura Barlow SIX LAYER SALAD 1 lb.bacon peas,drained 1 lb.frozen peas 1 red onion,sliced 2 heads lettuce,shredded or 1 (3 1 qt. ellmann's mayonnaise lb.)bag preshredded salad 2 Tbsp. sugar 2 stalks celery,sliced Parmesan cheese,grated 1 green pepper, sliced into rings bacon — 10 ® SOUPS, SALADS & SAUCES Precook bacon. (Drain well on paper towels.) Precook frozen peas. (Peas should remain firm). In large bowl, layer the following: lettuce, celery, green pepper, peas, onion and mayonnaise (spread). Sprinkle with sugar. Sprinkle with Parmesan cheese. Crumble bacon on top. Cover and let sit in refrigerator for 12 to 24 hours before serving. Barbara Masser FAT-FREE COLE SLAW 1 1/2 c.each:shredded red 1 (20 oz.)can crushed or cabbage, green cabbage and chunked(I dice these) carrots pineapple 1 c. raisins 2 Tbsp. each: minced onion or onion powder, minced ginger or ground ginger, soy sauce Mix well; let sit for at least a day in the fridge before serving. Non fat-free: Mix in 4 tablespoons of mayonnaise to the same recipe. Diane A.Ayers BROCCOLI SALAD 1<bunch broccoli 1 c. raisins 1 c.spring onions, chopped 1 c.shredded Cheese S to 8 strips cooked bacon Mix well. 1 c.mayonnaise 3/4 c.sugar 2 to 3 tsp.vinegar Mix dressing well and pour over salad. Let set for awhile, then mix well before serving. Glenda Smith SEASHELLS AND MUSHROOMS WITH BASIL CREME SAUCE (Makes 4 servings.) 8 oz.macaroni shells, uncooked 1 Tbsp. all-purpose flour 4 c.sliced mushrooms 1 c. evaporated skim milk 2 tsp.dried basil 3/4 oz. grated Parmesan cheese(3 1/4 tsp.garlic powder Tbsp.) 1/a tsp.pepper 219099 r SOUPS, SALADS & SAUCES Cook macaroni according to package directions. Brain. While pasta is cooking,heat a large nonstick skillet over medium-high heat. Add mushrooms. Sprinkle with basil, garlic powder and pepper. Cook 5 minutes, or until mushrooms are tender, stirring frequently. Place flour in a small bowl. Add a few tablespoons of the milk,stirring to make a thick paste. Gradually add the remaining milk, stirring until smooth. Add to skillet, along with Parmesan cheese. Reduce heat to medium and cook, stirring, until the sauce thickens slightly and coats the seashells. Jennifer Christensen TACO SALAD 1 lb. ground beef 1 small can kidney beans 1 large onion, chopped 1 pkg. taco seasoning 1 head lettuce,torn 1 bottle Catalina dressing 1 lb.cheese,grated 1 bag Doritos, crumbled 1 tomato, chopped The day before,cook meat and onion;drain. Add taco seasoning and refrigerate. Next day,add remaining ingredients. 'foss and serve. ®olley ITALIAN PASTA SALAD 3 c. (8 oz.)rotini pasta,cooked 1 (4 oz.)c. Kraft 100% grated and drained Parmesan cheese 2 c.broccoli flowerets 1/2 c.chopped red pepper 1 (8 oz.)bottle Kraft house Italian 1/2 c. pitted ripe olives with olive oil blend dressing 1/2 c. sliced red onion Toss all ingredients. Refrigerate. Darlene Armstrong RED POTATO SALAD WITH FRESH DILL `5 lb. red potatoes, sliced skin on 3/4 tsp.white pepper 12 oz.jar mayonnaise 2 tsp.fresh dill,snipped 8 oz.sour cream 1 tsp. Dijon mustard 1 c. celery,thinly sliced 1 tsp.fresh parsley,minced 1/2 c. red onion,minced 1/2 c. red wine vinegar 1 1/2 tsp.salt — 12 — SOUPS, SALADS & SAUCES Cook sliced potatoes in 3 gallons of boiling salted water until_just done (approximately 20 minutes). Drain in colander. Dour red wine vinegar over hot potatoes. Allow to cool to room temperature. Whip together mayonnaise,sour cream,salt,pepper,Dijon mustard,dill and parsley until well mixed. Add onion and celery and mix well. Add cooled potatoes and chill for 3 hours or overnight. Mix well before serving. Jolene O'Connor TACO SALAD 1 medium head lettuce 1 large onion, chopped 1 lb.hamburg 4 tomatoes, diced 8 oz.Cheddar cheese 1 pkg.taco chips, crushed 16 oz.kidney beans 1 pkg.taco seasoning Dressing: 8 oz. 1000 Island dressing i Tbsp.taco seasoning mix 1/3 c.sugar Brown hamburg. Add taco seasoning (reserve 1 tablespoon for dressing). Use large salad bowl to layer ingredients, starting with let- tuce and ending with cheese. Cover and chill until serving time. Toss with dressing and chips before serving. Serves 12 to 14 as salad, 6 as a main course. TACO SALAD WITH DIP 6 oz.crow cheese 1 pkg.taco seasoning mix 8 oz.sour cream Mix together and chill_ until set. Put in shallow dish. Top with shredded lettuce, chopped tomatoes, sliced black olives, shredded cheese and salsa. Serve with tortilla chips or Fritos. Double the batch; put on cookie sheet for a crowd. Ginger Baker HOT GERAUN POTATO SAS 6 slices bacon,fried and cooled 1/2 tsp. salt 3/4 c.chopped onion 1/2 tsp. celery seed 6 medium boiled potatoes dash of pepper 2 Tbsp.flour 3/4 c.water Tbsp.sugar 1/2 c.vinegar pinch of parsley 219099 — 13 — SOUPS, SALADS & SAUCES Fry bacon and.set aside to cool. Add onion to approximately gh cup bacon drippings and fry until tender. Mix in flour,sugar,salt,cel- ery seed and pepper. Stir in water and vinegar. Cook, stirring until mixture boils. Boil 1 minute and pour mixture over potatoes which have been cut into bite-size pieces. Cover and keep warm until ready to serve. Garnish with parsley. Donna Stevens-Boylan ORANGE POLENTA WITH MARINARA SAUCE lblarinara Sauce: - 1/4 c. extra virgin olive oil 3 Tbsp. oregano(fresh) 2 Tbsp. garlic,chopped 3 Tbsp. basil (fresh) 1 c.onion,chapped 2 Tbsp.thyme(fresh) 3 lb canned tomatoes, crushed, salt and pepper to taste sliced or fresh Saute onions and garlic in olive oil until aromatic. Add toma- toes;stir to blend together. Simmer until sauce begins to thicken. Add oregano, basil and thyme; stir well. Season to taste with salt and pepper. polenta Recipe: 5 c. water 1 lb.cornmeal 3 tsp. salt 1 1/2 Tbsp. oregano Bring water and salt to a moderate but steady boil. Slowly start pouring the cornmeal into the pot while stirring it with a whisk,keep- ing it at a steady boil. When all the cornmeal is in the pot, add the oregano. Continue stirring until the polenta becomes a mass that pulls away from the sides of the pot. Serve while soft and hot. Jolene ®'Connor N CY'S BROCCOLI SALAD Dressing. 1 c.mayo 2 Tbsp.wine vinegar 1/4 c. sugar Mix 1 to 2 hours ahead and refrigerate. i head broccoli,chunked '/a c. chopped walnuts 4 oz. grated Mozzarella 10 slices crisp bacon, crumbled — 14 — SOURS, SALADS & SAUCES Pour dressing over salad and mix; refrigerate. Nancy Kacroth THREE BEAN SALAD 1 can green beans 1/2 c.vinegar 1 can yellow wax beans 1/2 C. oil _ 1 can kidney beans 2/3 c. sugar 1 chopped green pepper 1 tsp.salt minced onion _ Drain beans. Mix and add green pepper and onion. Marinate several hours in remaining ingredients. Drain before serving. Ginger Baker APRICOT SALAD 2 pkg.(3 oz.)apricot jello 1 (20 oz.)can pineapple(not 2 c.boiling water drained) 1 (3 oz.)cream cheese 3 oz. Cool Whip,divided 1 c. milk Dissolve jello in boiling water and set aside. Beat cream cheese and milk until smooth. Stir in jello. Add pineapple; mix and chill until sightly thick. Fold in 1/z of Cool Whip. Place in bowl. Chill 2 hours or more. Top with remaining 1/2 of Cool Whip for garnish. Ginger Baker SHAVING CREAM SALAD 1-pkg. cream cheese,softened cherries, cut up 3/4 pkg.miniature marshmallows whipped cream 1:can crushed pineapple Mix cream cheese and pineapple. Let set overnight. Add marsh- mallows. Next day, add cherries and whipped cream. Glenda Smith RASPBERRY SALAD 1 (3 oz.)pkg.raspberry Jell-O 3 1i bsp.orange juice 1 c.vanilla ice cream 1 (10 oz.)can crushed pineapple 1 c.boiling water 219099 — 15 — SOURS, SALADS & SAUCES Dissolve Jell-O in boiling water. Add ice cream;stir until melted. Partially congeal,then add 3 tablespoons orange juice and the crushed pineapple. Joyce Dixson A Touch of Country D&D FRUIT SALAD 1 c. mandarin oranges 1 c. coconut 1 c.pineapple 1 c. sour cream 1 c. miniature marshmallows Combine all ingredients in a large bowl. Mix well. Chill in the refrigerator for several hours. I Glenda Smith FRUIT SALAD 1 (g oz.)can crushed pineapple 2 Tbsp.flour 1 (8 oz.)can fruit cocktail 1 1/2 c.sugar 2(11`oz.)cans mandarin oranges 1 c. acini de pepe-27 macaroni 2 eggs 1 container Cool Whip Drain fruits and reserve juices. Cook macaroni. Heat juice and add eggs,flour and sugar. Cook until thick. Combine fruit,thickened juice and macaroni. Refrigerate overnight. Stir in Cool Whip and serve. Debbie Teeter LAYERED LETTUCE SALAD 1 small head lettuce 1 lb.bacon, cooked and 1 small head cauliflower, crumbled chopped 1/3 c. Parmesan cheese 1 c mayonnaise '/a c.sugar 1 red onion,sliced thin Layer in large bowl in order listed. Cover and refrigerate at least 4 hours, then toss and serve. Serves at least 8. MANDARIN ORANGE SALAD 2 pkg.orange jello 1 c. heavy cream,whipped 1 c. boiling water 1 c. mandarin oranges, drained -- 1 pt.orange sherbet - 16 - SOUPS, SALADS & SAUCES Dissolve jello in boiling water. Add sherbet, cream and oranges. (Can substitute any flavors.) Use 9-inch square pan. Nancy Combs i FRUIT SALAD IN CUSTARD 4 eggs,slightly beaters juice of 2 lemons '/z c. honey 1 c. heavy cream 3'Tbsp.dry milk powder fruits Combine eggs,honey,milk powder and lemon juice in a 2-quart saucepan. ',Cook and stir until thickened. Cool. Whip cream and fold in. Mix in your favorite fruits and chill. Donna Stevens-Boylan CRUNCHY CAULIFLOWER, SALAD 1 head cauliflower, broken into %c.sour cream small pieces 3/4 c. mayo 1:c.sliced radishes 1 pkg. buttermilk salad dressing 1/2 c.scallions,cut up (optional) mix(bidden Valley) 1 (8 oz.)can drained, sliced water chestnuts Mix together sour cream, mayo and salad dressing mix; pour over vegetables. Cover. Chill. Serve. This is a good way to use"fat-free"and "low-fat"items and still have a very good taste without the calories. Ginger Baker PEPE FRUITY SALAD 1 box#27 p&FR pepe macaroni, 1 112 oz.)container Cool Whip cooked,drained and cooled 1/2 c. sugar 1'large can crushed pineapple, 1/2 c.flour drained and juice saved 2 eggs,beaten 2 cans mandarin oranges, drained and juice saved In large pan, put the pineapple and orange juices. Add to the juice sugar, flour and eggs. Cook until it thickens on low heat. Add this thickened sauce to your macaroni. Mix and refrigerate overnight. 219099 — 17 — SOUPS, SALADS & SAUCES Wait until you eat it to add your fruit and Cool Whip. Add chopped cherries for color. Mary Cote ACINI DE PEPE SALAD 1/2 box Pepe macaroni,cooked 2 Tbsp.flour 1 small can crushed pineapple 2 eggs, beaten 1 can fruit cocktail 1/2 tsp.salt 1 can mandarin oranges 1 (8 oz.)Cool Whip 1/2 c.sugar Drain fruit;save. Thicken juices with sugar,flour,eggs and salt. Add thickened juice to cooked macaroni and chill. Add fruit and Cool Whip to chilled macaroni. Blend well; chill. Serve. -- Glenda Smith PRETZEL SALAD First Layer: 2 c.crushed pretzels(not fine) 1 Tbsp. sugar 3/4 c.melted butter Mix and pour in 9 x 13-inch pan. Bake at 400° for 8 minutes; cool. Second Layer: 1 (8 oz)cream cheese, softened 1 small Cool Whip c.sugar With mixer,beat sugar into soft cream cheese. Stir in Cool Whip and spread over cooked pretzels. Refrigerate. Third Layer: 1 (6 oz) large strawberry Jell-O 2(10 oz.)frozen strawberries 2 c.boiling water Put frozen strawberries into dissolved Jell-O. Let stand 10 min- utes. Stir until completely dissolved and mixture starts to gel. Pour over cream cheese mixture. Refrigerate. Serves at least 24. -- Mary Cote — 18 —