INGREDIENTS
| 1?2 cup light or regular mayonnaise | 2 Tbsp each cider vinegar and water |
| 1 Tbsp each sugar and mustard | 1?4 tsp salt and pepper |
| 1?2 head green cabbage (about 11?2 lb), shredded | 2 carrots, shredded |
| 1?2 small onion, finely chopped |
PREPARATION
Whisk mayonnaise, vinegar, water, sugar, mustard, salt and pepper
in large bowl. Toss with cabbage, carrots and onion. Cover and refrigerate
at least 1 hour or until serving.
1- 1 lb bag of Hashbrowns…the shredded Ore-Ida kind in the red bag….let this thaw out. (I find that the refrigerated kind work wonderfully…no thawing time needed)
One small yellow onion..chopped fine
16 oz. jar of sour cream
10 3/4 can of cream of chicken soup
3 cups of sharp cheddar cheese
1 stick of butter
pepper to taste
Chop onion finely, melt butter. Mix with onion, sour cream, cream of chicken soup and cheddar cheese.
Slowly stir in the thawed hashbrowns and pour into a lightly buttered 9 x 13 pan.
Bake for 45 minutes at 350 or until golden brown and bubbly.
| 4-6 Servings | Prep/Total Time: 20 Min. + Chilling |
Ingredients
1 Lb. Med. cooked shrimp (frozen cleaned and deveined)
2 green onions sliced thin
1/4-1/3 red pepper chopped
5-6 sm. Mushrooms sliced
2 tbsp. parsley
3/4 cup finely shredded cheddar cheese
3/4 cup finely shredded mossarella cheese
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
Directions
Thaw shrimp in refrigerator overnight. Soak in salt water to finish thawing and then rinse and drain. Remove tails and cut in half. Lay on paper towels to dry. Prepare the vegetables and mushrooms while the shrimp dries. Combine shrimp, vegetables, mushrooms and cheeses gently stirring.
Mix Olive Oil, Lemon Juice, salt, dill weed and pepper. Pour over shrimp salad and gently blend. Chill several hours to allow flavors to meld. I concocted this recipe to eat as a side dish and everyone really liked it. Can also be used as a main dish when looking for something cool in the summer.
Suggestion
Serve over a bed of fresh greens and sliced tomatoes for a main dish.
This is a traditional side dish at our Thanksgiving feasts. It also works well in a crock pot just so long as you make the rice separately and add it already cooked. Rice doesn’t cook well in a crock pot.
| 1 C. Chopped Celery
1 C. Chopped Onion Saute in 1 stick margarine or butter |
1 (10 oz.)Pkg. Frozen Chopped Broccoli cooked and drained |
| 1 1/2 C. Cooked Rice (1/2 c. raw rice w/ 1c. Water | 1 Can Cream of Chicken Soup
|
| 8 oz. Jar Cheese Whiz
|
2/3 C. Water |
Combine all and bake in 1 1/2 qt. casserole at 350 degrees for 30 min.
Great especially with any Italian main dish!
| 1 Head Lettuce torn in pieces | 6 Green Onions with tops thinly sliced |
| 1/2 C. Diced celery | 2 tbsp. Snipped Parsley |
| 3/4 C. Shredded Cheddar cheese | 1/2 C. Oil |
| 1/4 C. Lemon Juice | 1/2 tsp. Salt |
| 1/2 tsp. Dill Weed | 1/4 tsp. Pepper |
Combine vegetables and cheese. In small bow combine remaining ingredients. Add to salad and toss. Serves 6-8.
| 6-8 Servings | Prep: 15 Min. Ready in: 45 Min. |
Ingredients
1 (16 ounce) package broccoli coleslaw mix
2 (3 ounce) packages oriental flavored ramen noodles
1 bunch green onions, chopped
1 cup sunflower seeds
1 cup sliced almonds
1/2 cup white sugar
1/3 cup vegetable oil
1/3 cup cider vinegar
Seasoning pkgs from noodles
Directions
Looking for something easy to take to a pot luck dinner? Here is a suggestion.
| 6-8 servings | Prep:15 Min. Total Time: 3 Hours + 15 Min. |
Ingredients
1 cup crushed pineapple drained
1 cup mandarin oranges drained
1 cup coconut
1 cup mini marshmallows
1 cup sour cream
Directions
Simply mix all ingredients together. Great light dessert.