Soups,Chowders and Sauces

Canadian Pea Soup

• 2 cups dried whole yellow peas
• 8 cups cold water
• 2 onions, chopped
• 1 or 2 stalks celery, chopped
• 1 carrot, chopped
• 1 ham bone or 3 or 4 slices salted port, chopped
• 1 or 2 bay leaves, this is optional
• Salt and pepper to taste
• Pinch of thyme, also optional

Place peas in soup pot, cover with the cold water and soak overnight. Next morning, add the chopped vegetables, ham (bone or the chopped slices) and the bay leaves. Bring this to a boil, then lower the heat and cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the bone if you used it. You can if you wish removed the chopped ham if you coose that route or leave it in. And add your seasonings. Amount of salt you add depends greatly on how salty the ham was so do taste do not blindly add salt.

Hamburger Soup

• 1 can tomatoes
• 1 can tomato soup
• 1 consomme soup
• 3 to 4 carrots
• 3 stalks celery
• 1 onion, cut into small pieces
• 1 1/2 lbs. of hamburger
• 2 cups cooked macaroni or other pasta you wish. You want to precook it to make sure you get rid of the extra starch from the pasta.

Cook hamburger well and drain off the fat and liquids. Add 2 cups of water and the rest of the ingredients expect for the paste. Simmer 2 hours on the stove or 6 to 8 hrs in a slow cooker. Add the precooked pasta 5 minutes before serving. Season with salt, pepper, dill weed, thyme, parsley or what have you to suit your tastes.

Hearty Autumn Soup

• 1/2 lb. ground beef, browned please and drain
• 1/2 cup chopped onion
• 4 cups coarsely chopped zucchini
• 1 cup tomatoes
• 3 cups chicken broth
• 1 cup grated carrots
• 1/2 tsp. sugar
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/8 tsp. garlic powder
• Salt to taste

Quick and easy this one is- Brown the beef. Add the remaining ingredients and simmer til it is fully cooked.

Cucumber soup

• 2 large cucumbers, peeled
• 1 large onion
• 2 Tbsp. margarine
• Parsley, to taste
• 1/4 cup of four
• 2 cups chicken broth
• Milk
• Salt and pepper to taste

Saute cucumber, onion, margarine and parsley together. Put in a blender and add flour and chicken broth. Return the soup now in the blender to the stove into a pot of course and Cook until thick, add milk to make the soup consistency, you can eye ball it I trust. Start with 1/4 and then maybe another 1/4 til you feel you have the right level. Be careful not to over heat now, milk burns easily. Add Salt and pepper to your tastes. This soup can be frozen but leave out the milk if you wish to do that.

Hearty Tomato Chowder

• 2 cups diced raw potatoes
• 3/4 cup minced onion
• 1 cup coarsely chopped celery
• 3 cups coarsely chopped peeled tomatoes
• 2 tsp. salt
• 1/4 tsp. oregano
• 2 1/2 cups boiling water

• 3 Tbsp. Butter
• 1/4 cup flour
• 1/2 tsp. dry mustard
• 2 cups milk
• 1 tsp. Worcestershire sauce
• 2 tbsp. cheese spread or 1 cup grated cheese

Combine first 7 ingredients in a large heavy saucepan. Bring this to a boil, reduce the heat and cover and shimmer time until the vegetables are tender. Do not overcook. Melt butter in another saucepan. Sprinkle in the four and mustard and stir to blend. Remove from the heat and add mil and Worcestershire sauce. Return to mid heat and stir until smooth and thick. Remove from the heat and add cheese. Stir to melt the cheese. Add the sauce to the vegetable mixture. Makes 6 to 8 servings.

Vegetable Chowder

• 2 potatoes, diced
• 2 Carrots, diced
• 2 celery sticks, diced
• 1 small onion, diced or garlic coves to taste or I like to add both onion and garlic.
• 1 diced tomato
• Chicken oxo cube(s) to taste
• Curry, to taste
  
• Salt and Pepper
• 1/4 of Oatmeal or some barrly
• Water about 3 cups but add as needed
• Milk or powder milk

ok put water and oxo cubes in a put and get those going while you chop up the potatoes, carrots, celery, onion and garlic. They are what you need to cook first and for most for get those in the water right away. add the oatmeal/ barrly. Add water to keep a good level in the pot. once the potatoes and carrots and celery are soft not mush lower your heat to make sure we only ever simmer. dice the tomato and put it in, we don't want it over cooked. Add the curry, salt and pepper to taste and the milk or powder milk. Personally I like the powder milk better in it but it is your choice. Enjoy.

Vegetarian Spaghetti Sauce

• 1 big tin of tomatoes
• 1 can tomato paste
• 1 large onion
• 1 to 2 tsp. garlic diced
• 2 to 3 Tbsp. plain yogurt
• 1 egg
• 1 to 1 1/2 cups grated cheese, best is cheddar or mozzarella but your choice
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. paprika
• Salt and pepper to your tastes

mix all but the cheese in once you have enough heat put the grated cheese in and wait til it has melted. And serve.

Chili Sauce

• 6 ripe tomatoes
• 1 apple
• 2 stalks celery
• 1 red pepper
• 1 green pepper
• 1 cup vinegar
• 1 tbsp. pickling salt
• 1/2 tsp. cinnamon
• 3/4 cup brown sugar
• 1/2 tsp. allspice

Chop up the tomatoes, apple, celery and peppers. Combine all ingredients in 3 L casserole dish. Cover, microwave on High for 5 minutes. Stir after and microwave on low for 45 minutes stir every 10 minutes at least. Now you can pour into jars and seal like you would for pickles and you have chili ready in a snap.

Salads, Coleslaw

Creamy Dressing for Coleslaw

• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup mayonnaise
• 1/2 cup light cream

Combine all the ingredients in a glass jar with a tight fitting lid and shake them well. Fridge it while you prepare the coleslaw or use on salad.

Good Coleslaw Dressing

• 1/4 cup vinegar
  
• 1/2 cup sugar
• 1/2 Mazola oil
• 1 tsp. dried mustard
• 1 tsp. celery
• 1 tsp. salt
• 1 Tbsp. minced onion

Combine all the ingredients in a glass jar with a tight fitting lid and shake well. Fridge it while you mix up the coleslaw or using on another salad.

***********************
Coleslaw

• 5 heads cabbage shredded
• 5 onions sliced
• 6 carrots grated

Brine:

• 3 cups white sugar
• 2 3/4 cups oil
• 8 tsp. pickling salt
• 3 1/2 cups vinegar

Place the vegetables in a large container; mix well. Boil the brine for one minute only. Pour boiling hot brine over the cabbage mixture. Do not stir until the next morning. YES it is a long job. Not every thing is quick and easy. Put into sterilized jars and store in the fridge. This will keep u to 6 weeks. It can also be frozen in plastic containers or bags.

Coleslaw

• 1/2 head medium cabbage
• 2 large carrots
• 2 or 3 onions

Brine:

• 1 tsp. salt
• Dash of pepper
• 3/4 to 1 cup of vinegar
• 1/4 cup salad oil
• 1/4 cup water
• 1/2 tsp. dried mustard
• 1/2 cup white sugar

Shred the cabbage, carrots and onions. Boil the Brine ingredients together and pour over the vegetables. Cool and stir occasionally. Will keep for a month in the fridge. But again you can freeze.

Coleslaw Forever

• 1 large cabbage, shredded
• 2 medium carrots, grated
  
• 1 medium onion, grated

Brine:

• 3/4 cup vinegar
• 1/2 cup salad oil
• 1 1/2 cups granulated sugar
• 1 Tbsp. salt
• 1 Tbsp. celery seed

Put the cabbage, carrots and onion in a large bowl. Measure vinegar, oil, sugar, salt and celery seed in a large saucepan. Bring to a boil, stirring a lot. Pour the hot liquid over the cabbage mixture. Stir to mix and pressing down until the vegetables wilt and are covered with the brine. Let cool and store in a covered glass container in the fridge. Let stand 1 to 2 days before eating. Keeps for weeks and you will notice it darkening as it ages.

Japanese Coleslaw

• 1 head of cabbage, shredded
• 6 Tbsp. toasted sesame seeds
• 1 cup toasted slivered almonds
• 4 green onions
• 1 pkg. Itchiban noodles or other, use raw and break up

Dressing:

• 1 pkg. seasoning from noodles
• 6 Tbsp. sugar
• 1 ts. salt
• 1/2 tsp. pepper
• 1 cup oil
• 6 Tbsp. vinegar

Mix the main ingredients and the dressing ingredients in different dishes. Add dressing, sesame seeds, almonds and noodles just before serving. If you don't wait things will be soggy and will not have the desired texture.

Texas Coleslaw

• 1 large cabbage
• 8 green or 2 medium onions
• Carrots, celery, green peppers amounts vary to your tastes
• 1 Tbsp. White sugar

Dressing:

• 1 cup vinegar
• 3/4 cup of with sugar
• 1 Tbsp. celery seed
• 1/2 tsp. dry mustard
• 3/4 cup Mazola oil

Grate vegetables and put in large pan. Sprinkle with 1 Tbsp white sugar. For the dressing: Bring the vinegar, sugar, celery seed and mustard to a boil and add oil. Bring to a boil again. While hot I want you to pour it over the vegetables. Stir well and let stand 24 hrs before using. Yes keep it covered and put in the frig when cooled down. Keep in the fridge for a week or more.

***********************

Rice Salads

***********************

First Rice Salad

• 2 cups uncooked rice
• 1 or 2 cans pineapple tidbits
• 1 or 2 cans mandarin oranges
• 1 or 2 cans fruit cocktail
• If there is any other fruit you wish to add please feel free
• 1 bag small marshmallows
• Whipping cream, amount you desire
• 1 jar of maraschino cherries

Boil the rice and let it cool. Put the rice into a large bowl. Drain as much juice as you can from the fruit and add it to the rice. Let stand for a few hours so the rice takes on the sweet tastes of the fruit.

Fancy Rice Salad

• 1 cup cold cooked rice
• 14 oz. can crushed pineapple
• 1/4 cup sugar
• 1 cup whipped cream
• 1/4 cup mayonnaise
• A Few cherries are nice but optional

Cook the rice, while it is cooling add the sugar fold it in and mix it in well. let the rice and sugar cool. Whipped cream and mayonnaise beat them together. Fold the whipped cream and mayonnaise into the rice and add the pineapple and optional cherries.

Rice Salad

• 1 cup rice
• 1/4 cup vinegar
• 1/2 cup oil
• 2 Tbsp. soy sauce
• 1/2 tsp. salt
• 10 oz. can sliced mushrooms
• 1 cup chopped celery
• 2 Tbsp. Chopped green onion
• 14 oz. can pineapple chunks
• 14 oz. can mandarin oranges
• 1/2 to 1 cup whole almonds

Cook the rice and allow to cool. Stir in the sliced mushrooms (drained). Add vinegar, oil, soy sauce and the salt. Refrigerate for 1 hr. then add the celery, green onion, drain the pineapple, drain mandarin oranges and get ready the almonds . Mix all the ingredients and server as a SALAD of course.

Bavarian Rice

• 1 cup cooked rice
• 1 cup whipping cream
• 1/4 cup sugar
• 1 can mandarin orange segments drained
• 1 tsp. vanilla
• 1 can mixed fruit cocktail drained please
• 1/3 cup finely chopped nuts

Whip the cream first and add the sugar and vanilla as you make the whipped cream. Remember to add the sugar slowly. Fold in rice and fruits. Keep a few of the orange segments to decorate the top. Chill before serving for at least an hour. Enjoy!!!

Shrimp Bisque

• 3 Tbsp. butter
• 3 Tbsp. chopped celery
• 3 Tbsp. chopped carrots
• 3 Tbsp. chopped onions
• 5 Tbsp. chopped mushrooms
• 1 bay leaf
• 1/4 tsp. marjoram
• Few grains mace, optional
• 1/2 tsp. peppercorns
• Salt and pepper
• 1 Tbsp. lemon juice
• 2 cups chicken broth or cubes
• 1 cup shrimp
• 1 cup whipping cream or half and half

First off melt the butter, add the vegetables and seasonings. Add bay leaf. Add lemon juice and cook for 5 minutes. Add broth and simmer 20 minutes. Remove bay leaf and peppercorns. Now introduce the shrimp and cook for 5 minutes. Add the cream and serve.

Tomorrow's Salad

• 2 eggs
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 cup whipping cream or Dream Whip
• 2 cups miniature marshmallows
• 15 oz. can pineapple chunks or fruit cocktail, drain please
• 1 can mandarin oranges, drained
• 2 cups cooked and cooled

Beat the eggs slightly and add next 2 ingredients and cook until thick on the stove. Keep stirring and cool. Mix altogether in a large bowl and chill in the fridge 24 hrs. Hence why it is tomorrow's salads.

Blueberry Salad

• 2 pkg. grape Jell-o
• 2 cups boiling water
• 400 g (14 oz.) can crushed pineapple with juice
• 540 g (19 oz.) can blueberry pie filling
• 250 g (8 oz.) pkg. cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 1 Tbsp. Vanilla
• Chopped pecans or walnuts or sprinkling

Pour Jell-o and boiling water into bowl. Stir to dissolve. Stir in pineapple and pie filling. Pour into 9x9-inch pan or bowl. Chill until firm. Combine cream, cheese, sugar and vanilla in mixing bowl. Beat until smooth. Spread over chilled, firm jelly. Sprinkle nuts over top and enjoy. Should make 9 to 12 servings.

Pineapple Jello Cottage Cheese Salad

• 1 pkg. lime Jello
• 1 pkg.lemon Jello
• 1 cup hot water
• 1 cup juice from pineapple
• 1 cup milk
• 1 cup salad dressing
• 1 carton cottage cheese
• 1 can pineapple, drained
• Walnuts, optional

Dissolve both packages of Jello's in the hot water then add pineapple juice. Set it the fridge until partly jelled then I want you to add the milk, salad dressing, cottage cheese and the drained pineapple. Then the walnuts maybe added. Now put back into the fridge to set.

Cottage Cheese Salad

• 1 lemon Jello powder
• 1 1/2 cups boiling water
• 2 Tbsp. White sugar
• 1 Tbsp. vinegar
• 1 cup crushed pineapple drained
• 1 cup cottage cheese
• 1/2 cup Miracle whip salad dressing

Dissolve the lemon Jello powder in 1 1/2 cups boiling water. Add 2 Tbsp.white sugar and a tsp. of vinegar. When this begins to thicken beat this until foamy. Add 1 cup drained crushed pineapple,cottage cheese and the Miracle Whip and salad dressing. Then let is set in the fridge.

Christmas Salad 3 parts
Have a big glass dish?

First Part:

• 1 pkg. lime Jello
• 1 cup of boiling water
• 1 can crushed pineapple and the juice

First put the boiling water in a bowl and mix in the lime jello. Once the lime jello is mixed well add the pineapple and it's juice. Let set til firm in the fridge. Make sure you put this in the dish you will be serving it in.

Second Part:

• 1 pkg. lemon Jello
• 1 cup boiling water
• 1 cup whipped cream
• 225 g (8 oz.) pkg Philadelphia cream cheese

Second part Mix up the lemon jello and the water as the first part. Let set a little til it giggles. You do not want it firm. Add the whipped cream and cream cheese. Mix well and then pour over the first step.

Third Part:

• 1 pkg. cherry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 can fruit cocktail drained

Put boiling water in a bowl and mix in the Jello. After mixing for 2 minutes pour in the cold water. Add the cocktail to the Jello mix and pout over the second layer. Make sure the send layer has set first.

Cabbage, Apple and Pineapple Salad

• 5 cups shredded or finely chopped cabbage
• 1 red apple, diced
• 1/2 cup small sliced celery
• 1/2 (4 oz.) can crushed pineapple
• 1/2 cup miniature marshmallows
• 1/2 tsp. salt
• Mayonnaise or cooked salad dressing, your choice

Combine ingredients of the first 6. Then just add enough mayonnaise or salad dressing to moisten. Toss lightly and chill before serving.

Pink Frosty Salad

• 395 g (14 oz.) can crushed pineapple drained
• 395 g (14 oz.) can whole cranberry sauce
• 170 g (6 oz.) cream cheese
• 2 Tbsp. mayonnaise
• 2 Tbsp. sugar
• 1/2 cup chopped walnuts
• 1/2 L ( 1/2 pt.) whipping cream

Combine cream cheese and mayonnaise til well blended in. Next we add the remaining ingredients and mix til blended. Pour into a lightly greased mold. This freezes very well. Remove 2 hours before serving and unmold onto a lettuce lined plate. Place in the fridge until serving time is here.

Rosy Fruit Cocktail Slices

• 230 g (8 oz) pkg. of cream cheese
• 1 cup mayonnaise
• 1 cup heavy cream, whipped
• 3 1/2 cups fruit cocktail, really well drained
• 1/2 cup drained maraschino cherries, cut into quarters
• 2 1/2 cups or about 24 large marshmallows cut up or use mini marshmallows
• A few drops of red food coloring or the juice for the maraschino cherries
• Lettuce Leaves

First want you to soften the cream cheese. Just take a fork through it numerous times this will get it to soften and more workable. Then use a blender and mix the cream cheese and mayonnaise. Fold in the remaining ingredients ( NOT the lettuce leaves). Pour salad mixture into two 4 L ice cream buckets or freeze containers. Freeze firm for a bout 6 hours or over night. To Serve, let stand out a few minutes. Remove from the container. Slice and place on crisp lettuce. Trim with cherries as a garnish and small lettuce leaves.

Onion Salad

• 1/2 cup (125 ml) granulated sugar
• 1/3 cup (75 ml) water
• 1/3 cup (75 ml) vinegar
• 1 1/2 tsp. (7 ml) salt
• 6 medium onions, sliced and cut in bite sized, should yield about 6 cups
• 1 cup (250 ml) mayonnaise
• 1 tsp. (5ml) celery seed

Put sugar, water and salt into a bowl. Stir intil the sugar has dissolved. Pour over the thin sliced onions. Add the vinegar and mix well. Let stand for about 3 hours or overnight. Drain off the liquids. In another bowl combine mayonnaise with celery seed, stir very well. Pour over well drained onions and mix. This salad will keep several days if covered and kept in the fridge.

Onion Salad
Yes another one look them over and see which one works best for your tastes.

• 3 Large Spanish onions thinkly sliced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 2 1/4 cups sugar
• 1 cup salad dressing
• 1 tsp. celery seed

Bring the water to a boil and again the vinegar and sugar together. Pour over the onions and let stand 3 to 5 hours. Drain off liquid BUT keep it as you may want to use the syrup again. Next I want you to mix into the onions, salad dressing and celery seed. keeps for servel days in the fridge.

Orange Salad

• 1 small can pineapple, drained of course
• 1 can of mandarin oranges, drained also
• 1 cup white or colored marshmallows
• 1 pkg. Dream whip stiffly beaten ( Yes it is a cheat )
• 1 pkg. orange Jell-o
• 1 1/2 cups cottage cheese, optional to your tastes

Make the Jell-o to the directions on the box. Let chill long enough to be starting to firm or wigges. Fold in everything, cottage cheese is still optional. Let set a bit more and enjoy.

Carrot Salad

• 2 lbs of carrots
• 1 onion
• 1 green pepper
• 1 can tomato soup
• 1/2 cup vinegar
• 1/4 cup water
• 1/2 cup sugar
• 1 Tbsp. Worcestershire sauce
• 1/2 cup oil
• 1 Tbsp. prepared mustard
• 1 tsp. salt
• 1/4 tsp. peper

Peel and slice up the carrots into desired bite size. Not to small. Boil them till they are crisp. We do not want to over cook them. Drain them. While they sit aside mix up the remaining ingredients and pour over the vegetables. Let this stand for 24 hours. This keeps realy well in the fridge.

Golden Nuggets

• 2 lbs carrots
• 1 can of tomato soup
• 1 Tbsp. Worcestershire sauce.
• 1/2 cup cooking oil
• 1 tsp. dried mustard
• 3/4 cup white sugar
• 1/2 cup vinegar
• 1/2 tsp. salt
• 1 onion
• 1 Green pepper

Cut and peel carrots into small pieces. Cook these till tender. We want them firm not soft. Over cooking them will wreck it. While the carrots cool I want you to mix the Worcestershire sauce, oil, mustard, sugar, vinegar and salt into a saucepan and bring to a boil until the sugar is dissolved. When when you are ready and the carrots are cool, pour the sauce you made in the pan over the carrots. Once this has cooled enough cut up the onion and pepper and mix the slices into the sauce and carrots. Put into the fridge over at least 6 hour best to leave overnight to 24 hours to marinate.

Layered Salad

• 1/2 head lettuce, bite sized pieces
• 1 green pepper, cut up of course
• 1 small onion, finely cut
• 1 cup chopper celery
• 2 cups frozen peas
• 1 can water chestnuts, drained
• 1 cup Miracle Whip
• 1 or more slices bacon-cooked, drained and crumbled up
• 115 g (4 oz.) shredded cheddar cheese

We will need a large bowl. Put in the lettuce in bite sizes pieces. in layers add each of the above ingredients in order. Cover with plastic wrap and put in the fridge til you are ready to serve.

Vegetable Salad

• 2 lime jelly powders
• 2 Tbsp. vinegar
• 4 cups water ( 3 boiling and 1 cup cold )
• 2 cups shredded cabbage
• 2 cups shredded carrots
• 2 cups chopped celery

Prepare the the Jell-o Powder first by first mixing the 2 pkg. with boiling water and once mixed together well add the cold water and Vinegar. Let this set a bit til it giggles do let it become firm. Once starting to set Add the rest of the ingredients. Then let set in the fridge.

Jelly Carrot Salad

• 1 pkg. pineapple Jell-o
• 1 1/2 cups boiling water
• 3 carrots
• 3 celery sticks
• 3 onion greens
• 1 cup cottage cheese
• 1/2 cup cream or Dream Whip prepared
• 1/2 cup Miracle whip

First dissolve Jell-o in 1 1/2 cups boiling water. Let cool a little. Shred 3 carrots and cut the celery sticks and onions. Mix the cottage cheese, cream or the Dream Whip and the Miracle Whip. Mix this all up and let set in the fridge.

Water-Gate Salad

• 570 g (20 oz.) can crushed pineapple with juice
• 1 box instant pistachio pudding
• 1 cup miniature marshmallows
• 255 g (9 oz.) Cool Whip or stiffly beaten Dream Whip

Mix the first 3 ingredients. Once that is done fold in the Cool whip. Let stand for 5 minutes and serve.

Home Made Mayonnaise etc

Miracle Whip

• 1 cup water
• 1/2 cup vinegar
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp. prepared mustard
• 2 egg yolks
• 2 cups salad oil
• 1 1/2 tsp. salt

Bring to a boil the water and vinegar. Add the sugar and the cornstarch. Cool and stir until clear. The stirring will help with the cooling. Use a wire whisk. Will be very think and gummy. Chill thoroughly, over night is best over night.

Original Mayonnaise

• 1 tsp. sugar
• 1 tsp. dry mustard
• 3/4 tsp. salt
• Pinch paprika
• 1 egg
• 2 cups vegetables or salad oil
• 3 tbsp. vinegar

Combine sugar, mustard, salt and paprika in a small mixing bowl. Add the egg and beat well. Add the oil, a little at a time please, start with a teaspoon and gradually increasing the amount, beating constantly. Add 1 tsp. vinegar after after you have add 1 cup of the oil. Beat in the remaining oil. Add the remaining vinegar and blend well. Store in the Fridge. This should make 2 1/4 cups.

Dressings

Please read the different ingredients before you decide which one will suit you. They are not really named to suit what they are but you will get the idea as you read what go into them.

Creamy Dressing for Coleslaw

• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup mayonnaise
• 1/2 cup light cream

Combine all the ingredients in a glass jar with a tight fitting lid and shake them well. Fridge it while you prepare the coleslaw or use on salad.

Good Coleslaw Dressing

• 1/4 cup vinegar
  
• 1/2 cup sugar
• 1/2 Mazola oil
• 1 tsp. dried mustard
• 1 tsp. celery
• 1 tsp. salt
• 1 Tbsp. minced onion

Combine all the ingredients in a glass jar with a tight fitting lid and shake well. Fridge it while you mix up the coleslaw or using on another salad.

Diet Salad Dressing-- Tbsp. = 22 calories.

• 1 Tbsp. flour
• 1 Tbsp. sugar
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 3/4 cup skim milk
• 2 egg yolks, slightly beaten
• 3 Tbsp. vinegar
• Dash cayenne pepper

In a saucepan, combine the flour, sugar, dry mustard, salt and cayenne, stir in milk. Cook and keep stirring until mixture is thickened and bubbly. Gradually stir some of the hot mixture into a slightly beaten egg yolks. Return everything to saucepan. Cook, stirring constantly 2 minutes or more. Place a piece of waxed paper over the surface, cool 10 to 15 minutes. I want you to remove the wax paper then stir in the vinegar and put into a jar(s) and store in the frig. One tablespoon = 22 calories.

French Dressing

• 1 can tomato soup
• 1 cup salad oil
• 3/4 cup white sugar
• 3/4 cup vinegar
• 1 Tbsp. paprika
• 2 Tbsp. onion flakes or small onion
• 1 1/2 tsp. salt
• 2 tsp. Worcestershire sauce
• 1/4 tsp. dry mustard

Put all these ingredients into a blender and beat very well. Bottle and store in the fridge and they should keep for months.

Herb and Garlic Dressing

• 1/2 cup of oil
• 2 Tbsp. vinegar
• 3 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. fine parsley
• 1/4 tsp. garlic salt
• 1/4 tsp. basil
• 1/4 celery seed
• 1/4 tsp. marjoram
• 1/4 tsp. pepper

I want you to mix in the order given above. Mix in a jar with a TIGHT fitting lid. Shake well each time you use and store in your fridge. Enjoy!!

Homemade Salad Dressing

• 4 eggs
• 1/2 cup sugar
• 2 Tbsp. Flour
• 2 tsp. mustard
• 1/2 tsp. salt
• 2 Tbsp. butter or margarine
• 1 cup milk
• 1/2 cup vinegar or juice from sweet pickles -- or your choice to suit your tastes

I want you to mix all ingredients in a saucepan, making sure lumps are all out. Boil till it is thick like cream. When cool, put in glass jar and store in the fridge. This should keep for a few months.

Salad Dressing

• 3 eggs
• 1 cup of sugar
• 1 tsp. mustard
• 1/2 tsp. salt
• 1tbsp. flour
• 3/4 cup vinegar
• 1/4 cup water

Mix all together with a beater and cook slowly on a low to mid heat until it thickens. Very good on potato salad.

Salad Dressing

• 10 oz. can tomato soup
• 1 cup sugar
• 1 cup vinegar
• 1 1/2 cups salad oil
• 2 tbsp. Dry mustard
• 3 Tbsp. Worcestershire sauce
• Salt and Pepper

Shake well in a quart sealer or a mix in a blender.

Simply Scrumptious Dressing

• 1/2 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 Tbsp. lemon juice
• 2 Tbsp. grated onion
• 1 Tbsp. grated Parmesan Cheese
• 1 1/2 tsp. salt
• 3/4 tsp. Worcestershire sauce
• 3/4 tsp. dry mustard
• 3/4 tsp. basil
• 3/4 tsp. oregano
• 3/4 tsp. sugar
• 3/4 tsp. black pepper

Combine all the ingredients in the blender and whirl for about 30 seconds. Makes about 1 cup. Delicious on tossed fresh salad.

Dips

Vegetable or Chip Dip

• 1/2 cup Mayonnaise
• 1 cup sour cream
  
• 1 Tbsp. Bon Appetit
• 1 tsp. dill weed
• 1 tsp. parsley flakes
• 1 tsp. onion flakes
• Dash lemon pepper seasoning

Mix all of these ingredients together and then chill. Server with vegetables and chips or crackers.

Vegetable Dip

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tsp. lemon pepper seasoning
• 2 tsp. Bon Appetit
• 1/2 tsp. celery salt
• 1 Tbsp. sugar
• 2 tsp. dill weed
• 1/2 tsp. salt

Mix all the ingredients together and then chill in the frig for a while to let the flavors soak in.

Vegetable Dip

• 1 cup mayonnaise
• 1/2 cup chopped parsley
• 2 Tbsp. minced onions
• 1/2 Tbsp. prepared mustard
• 1 cove garlic, minced
• 1/2 tsp. Salt
• 1 cup plain yogurt or sour cream

I want you to stir together the first 6 ingredients. Fold into the cream or yogurt. Cover and chill for 4 hours to blend the flavors. Makes 2 1/2 cups worth.

Vegetable Dip

• 1 cup sour cream
• 1 cup real mayonnaise
• 1 tsp. dill weed
• 1 tsp. Bon Appetit
• 1 tsp. parsley flakes
• 1 tsp. onion flakes

Mix and let this stand for a bit to allow everything to mix and the flakes are soft.. Cut up veggies and into enjoy dipping.

Spinach Dip

• 1 small pkg. frozen spinach, thawed and well drained
• 1 cup real mayonnaise
• cup sour cream
• 1 small red onion, chopped
• 1 can water chestnuts, drained
• 1/2 pkg. of vegetable soup dip or red onion dip

You can use seasoning salt or garlic powder. Mix all ingredients well and use as a spread on crackers. A common suggestion for the use of this dip is to hollow out half a pumpernickle loaf and use as a bowl and don't forget to eat the bowl. You'll love it.

Crab Dip

• 8oz. package cream cheese
• 2 Tbsp. Mayonnaise
• 1/4 tsp. Worcestershire or HP Sauce
• 2 tsp. lemon juice
• 4 oz. can crab meat
• 1 cup chili sauce
• Parsley flakes more for looks as a garnish.
  

Mix first 4 ingredients and lay in shallow dish. Pour chili sauce over. Drain crab meat and place over chili. Decorate with parsley flakes.

Crab Dip

• 8 oz. pkg. cream cheese, soft
• 1 tin crab meat
• 1 Tbsp. Milk
• 1 Tbsp. lemon
• 1/2 tsp. horseradish----this is optional
  
• Salt and Pepper
• 1/3 cup slivered almonds

Mix all ingredients together except almonds. Add salt and pepper to your tastes. Put in a small bowl (an onion soup bowl works well) and sprinkle almonds on top. Bake in 120 Celcius (250'F) oven for 20 minutes.

Fruit Dip

• 1 jar marshmallow cream
• 1 tub soft cream cheese
• 2 Tbsp. frozen orange juice concentrated

Mix altogether with whisk then refrigerate. Serve with variety of fruit plate.

What to add a little more to this one; add an additional 1 tsp of orange rind.

Shrimp Dip

• 4 oz. pkg. of cream cheese
• 1/3 cup mayonnaise
• 2 Tbsp. ketchup
• 2 green onions, chopped
• 1 Tbsp. chopped parsley
• 1/2 tsp. salt
• 6 oz. tin shrimp

First off drain and flake up the shrimp. Mix together with the cheese and mayonnaise. Add rest of the ingredients and beat.

Wine-Sake and chokecherry

Sake Wine

• 1 lb. raisins
• 2 lbs rice
• 3 lbs sugar
• Juice of 3 lemons
• 4 L (1 gal.) hot water
• 1 tsp. yeast nutrient
• 2 campden tablets
• Wine yeast

First off I want you to chop raisins. Dissolve sugar in hot water. Pour syrup (the water and sugar) over raisins and rice. Add nutrient and lemon juice. Crush and dissolve campden tablets in small amount of hot water and stir into mixture. Cover and let stand 5 to 8 hrs or until cool. Add wine yeast and cover. Stir daily for 8 to 10 days. Then strain and press raisins and rice. Place strained wine into gallon jugs. Rack the wine in about 4 to 6 weeks and again in 1 to 2 months. Rack into bottles. This wine should be quite good in 3 to 4 months, but will improve if kept a year. For a sweeter wine add another 1/2 pound of sugar per gallon.

Chokecherry Wine

• 2 1/2 to 3 lbs Chokecherries
• 4 L (1 gal.) water
• 1 tsp. yeast nutrient
• 2 1/2 to 3 lbs. sugar
• 1 tsp. acid blend
• 2 campden tablets
• wine yeast, reading directions.
• sterilizer to solution for when you go to bottle
  

Line container with cotton bag to hold the fruit. This is to help in removing fruit. Wash berries in colander. Mash, but don't break pits. Add all ingredients except yeast. Let stand 6 to 12 hours then ADD Yeast. Ferment in pulp 5 to 6 days, then remove bag and wring out juice and continue fermenting juice 4 to 5 more days. We want to Siphon to gallon jug(s) and attach fermentation locks. Leave 3 to 4 weeks. When finished we will siphon yet again into the jug or wine bottles and add a 1/2 tsp. sterilizer to solution.

Punches for fun And Eggnog

The nice thing about making punches is once you get the idea, you can play with what you put into them. Have fun and don't limit your self.

Straight up Fruit Punch

• 2 tins pineapple juice
• 2 tins grapefruit juice
• 2 tins apple juice
• 2 small tins frozen orange juice
• 2 small tins frozen lemon juice
• Break out gingerale to top things off. Do to taste.
• Ice It is nice to freeze pieces of fruit into the ice. Strawberries to cherries. What have you have fun with it.
  

This can make more by adding more gingerale. break out the 2 L bottles

Pink Lady Punch

• 1/2 cup lemon juice
• 1 cup pineapple juice
• 2 (12oz.) can frozen orange juice
• 1/4 cup maraschino cherry JUICE

Mix these first 4 ingredients and put them in to the freezer in a mold(s). ice cube tray works.

• 2 bottles gingerale
• Cherries for garnish

get your punch bowl, drop in your first 4 ingredients that are in the molds frozen. Pour the gingerale over it and add the cherries for your garnish.

Rhubarb thirst Quencher

• 5 lbs. rhubarb, cut into 1 inch lengths
• 2 cups sugar
• 2 lemons, thinly sliced
  
• Boiling water

Put the rhubarb, lemons and sugar in a crock pot or bowl. Cover completely in boiling water. Let the mix stand for 24 hrs. Stirring it occasionally only. Strain it and chill it. Once it is chilled it is ready to enjoy. This drink is easily put into the freezer from enjoying at a later time.

Eggnog Royal- Easy and you don't have to worry about mixing in eggs.

• 8 cups (2 L carton) ice cream
• 4 cups hot strong coffee
• 3 cups (25 oz.) rye whiskey
• 1 cup light rum
• Freshly grated nutmeg

Place ice cream in a large heat proof bowl or pitcher (a glass dish may crack so do not use glass). Add the hot coffee and stir until the ice cream has melted. Next stir in the whiskey and rum into the cool mixture (It should be because of the ice cream). Sprinkle with the freshly grated nutmeg or cover and refrigerate until you are ready to serve. It will keep in a sealed jar in the frig for several days but do not keep longer than that.

Drinks

The Adventure

There is two parts to this and each should be made in their own parts then mix together.

First part: Pineapple Daiquiri

• Ice
• 1 oz. white rum
• Lime juice, to taste
• a splash of sprite
• 2 to 3 Tbsp. crushed pineapple

Second Part: Singapore Sling

• 1 1/2 oz gin
• 1 oz. cherry brandy
• 2 1/2 oz. lime juice & orange juice
• Drop or 2 of Grenadine
• Drop of Sherry

Again each part should be made on their own. Once you have then mix. It makes 2 servings worth.

Simple Liqueur mixes

Crab Apple Liqueur

You will need to a 1-gallon jug. Preferably glass.

• 2 qt. Crab apples
• 6 cups sugar
• 2 (26 oz.) bottles of gin
  

You will need to cut the apples, core them and then add them to the 1-gallon jug. Add sugar and the gin. You will need to flip once a day and leave for 1 month to age. Strain and put into smaller bottles and enjoy the fruits of your labor.

Irish Creams

• 1 cup cream
• 1 can condensed Milk
• 3 eggs
• 1 cup Irish Whiskey
• 2 tsp. liquid Chocolate

Blend it all up in a blender and you are good to go.

Kahlua

There is a bit of cocking time required here so please be careful.

• 1/3 cup instant coffee ( don't be scared to try a few different bans)
• 4 cups sugar
• 3 1/2 cups water

Boil these first 3 ingredients for a total of 8 minutes. Let this cool

• 26 oz vodka
• 3 tsp vanilla

When the first half is cool add the vodka and vanilla and bottle. Let the bottles stand for 14 days.

Grand Marnier

This one is a little more work and should be done right. I don't want you to shy away here just make sure you fallow it and do it right. It is simple steps just remember to do them.

You will need a large jar. Glass of course

• 1 1/4 cups of sugar
• 2 oranges ( this is where it can be confusing because you will only use 1 at first)
• 1 oz. glycerin
• 26 oz. brandy

First of you will need a large glass jar. Pour the sugar into the jar. Then add the brandy. Put 1 orange in whole. Do not mix just in the jar do not mix the sugar and brandy or the orange in pieces. JUST LEAVE. After 5 days I want you to put in a new orange. Take out the old one. On the 8th day swish gently. On the 10th day you may or may not want to remove the second orange but it is time to bottle.

These are Just a few to get you going. Enjoy!! Never drink and drive and Please play safe.

Cooking terms

The Basic Terms

Bake-To cook using dry heat, either cover or uncovered in an oven or saw a toaster oven or alike.

Baste-To moisten the meat (think turkey here I am sure you saw someone baste the turkey)or foods with the pan drippings to prevent drying out the food surface and it adds to the flavor.

Beat-To make a mixture nice and smooth by introducing air with a brisk over and over motion using a spoon or a rotary motion using an egg beater or electric mixer. You may find it easier to grab the bowl and put it against yourself to do this. However if you are using egg whites or say cream to make whipping the heat of your body will work against you.

Blanch-To preheat in boiling water or steam. This helps loosen skins off of fruit, vegetables or nuts. When you are making a veggie plate, Broccoli quickly thrown in boiling water then put into cold ice water really helps the color. Green it because adds to the joy of eating it. This is often used to help prepare foods for canning, freezing or drying. It helps kill unwanted germs and bacteria on the outside of the fruit or vegetables.

Blend- To combine 2 or more ingredients thoroughly by either hand or electric device.

Boil-To heat a liquid until bubbles continuously come to the top and break the surface.

Braise-To cook slowly in a small amount of liquid, a sauce or wine or whatever, in a covered pan

Bread-To coat with flour then dip it into say a slightly diluted beaten egg or milk and finally coated with bread, cereal or even cracker crumbs.

Broil-To cook with direct heat under a broiler (your stove should have this option) or over hot coals.

Caramelize-To melt sugars or foods containing sugars. Slowly done over low heat hopefully with out burning. We are looking for it to melt and become brown in color.

Chop-To cut food into small pieces with a knife. Simple.

Clarify-To make a liquid ( we this when we have a stock/broth/butter) clear by skimming away or filtering out the fat or other impurities.

Coat-To cover food evenly with flour, crumbs or a batter, a rub or salts.

Coddle-To cook food slowly in water almost or just to the boiling point.

Compote-Fruit stewed or cooked in syrup and or sugars. Usually served as a dessert or on top of pancakes or cakes. You get the idea.

Cool-To let stand the food to cool at room temperature until it is no longer warm to the touch. You wish to try putting it in the frig but don't this can make say a cake soggy.

Cream-To make a fat, such as butter, soft and smooth by beating with a spoon or mixer. Also, to combine a fat with sugar until mixture is light and fluffy.

Cube-To cut into a solid food into cubes of about/ideally 1/2 inch or more.

Cut In-To mix evenly a solid fat into a dry ingredient(s) ( an example :shortening and flour) by chopping with knives or a pastry knife/blender.

Dice-To make small cubes of 1/8 to 1/4 inches in size. Think small.

Dredge-To cover or coat food with flour or a similar fine, dry ingredient.

Dust-To sprinkle lightly with flour or sugar.

Fillet-A piece of meat, Fish/poultry without the bone.

Flute- To make decorative indentations around the edges of pastries (such as pies), fruits or vegetables.

Fold-To combine 2 ingredients using a spoon or rubber spatula. Go down through the mixture on the far side of the bowl and bring the spoon across the bottom of the bowl and then up the near side to you. We are looking to turn over the mixture over on the top. Then I want you to turn the bowl slightly and repeat the action until it it mixed completely.

Fry-To cook in a hot pan; pan-fry or saute in a small amount of fat or oil, deep-fat fry in a deep layer of fat or oil that covers the food.

Glaze-To coat with a smooth mixture to give food a glossy appearance. A syrup/honey or sugar based ingredient is often used.

Grate-To rub food against a grater ( think cheese grater) to form small pieces that are easy to mix,melt or so on.

Grill-To cook on a rack over hot coals or other form of direct heat. Think BBQ

Grind-To reduce to particles in a grinder, a blender or even food processor. The idea simply is like taking a whole coffee bean and grinding it up so you can make coffee.

Julienne-To cut meat, vegetables or fruit into long matchstick strips.

Knead-To manipulate with a pressing motion ( great for the upper body) accompanied by folding and stretching. For the yeast bread: fold the dough toward you, push it away from you using the heel of your hand. Rotate 1/4 turn and repeat.

Marinate-To let food stand in a seasoned sauce called a Marinade to help tenderize and increase flavor and moistness in some cases.

Mince-To cut or chop into very small pieces, but smaller than Diced.

Mix-To combine ingredients until evenly distributed and smooth.

Panbroil-To cook uncovered on a hot surface as you remove fat as it accumulates.

Parboil-To cook food in a boiling luquid until partially done. Cooking is usually finished off using another method.

Pare-To remove outer covering of fruit or vegetables with a knife. Be careful try not to cut yourself.

Peel-To strip off or pull away the outer skin (or clothes) of the fruit or vegetables.

Poach-To cook slowly in simmering liquid such as water or milk. Do not use a hard boil. To high of heat will burn milk.

Puree-To put food through a sieve, blender or processor to produce the thick pulp or paste with juice. Baby foods we Puree; My girls as babies were so picky about foods I had to make their baby food. Mind you it was cheaper and I knew what went into it. Buying baby food is expensive and hey the kid eats foods that you do so you will have less fussy eater in the end. I never had a problem getting them to eat veggies and trying new foods to to this day is easy for them.

Reduce-To rapidly boil down the volume of liquid to help concentrate the flavor and really make it put your taste buds on WOW! Be careful not to burn it though. Burnt rarely tastes good.

Roast- To cook meat in an uncovered pan by means of dry heat in say an oven.

Saute-To brown or cook in a small amount of fat/oil or butter. Go back to Fry

Scald-To heat milk to just below the boiling point. Question? Well when you start to see tiny bubbles appear around the edge of the pan you have reached the desired temperature. We also sometimes use Scald we we quickly dip certain foods briefly into boiling water. Broccoli quickly thrown in boiling water then put into cold ice water really helps the color. Green it because adds to the joy of eating it. Go back to Blanch.

Score-To make shallow slits into the surface of a food such as breads or meats, in a diamond or rectangular pattern.

Sear-To brown and seal the surface of meat quickly with intense heat. This is good to do when you are making a roast.

Shred-To cut into long, thin strips with a knife or shredder. Think paper shredder, no don't use one for your food. It will wrack the paper shredder.

Simmer-To cook in liquid just below boiling point; the bubbles form slowly and burst before reaching the surface. Just on the edge.

Sliver-To cut into long thin pieces with a knife. Common times you will do this is with almonds or pimiento.

Steam-To cook in a covered container, a steamer or bamboo rack above bowling water.

Steep-To let stand for a few minutes in water that has just been boiled to enhance flavor and the color. Example vegetables.

Stew-To Simmer slowly in liquid deep enough to cover ingredients. Go back to Simmer.

Toast- To brown with dry heat in an over or toaster.

Whip-To beat rapidly with a wire whisk, beater or mixer to incorporate air to lighten and increase volume. Think whipping cream and Angel food cake. Fluffy cakes.

Ok I am sorry that was so dry... But we are throw it.

Beverages

Orange Julius

You will need:

• 2 cups whole Milk
• 1 cup frozen orange juice
• 1/4 tsp. vanilla
• 1/4 cup of sugar or honey, I am unsure how much sweet n' low to you should use but you could.
• 6 to 7 ice cubes

Mix it up the first 4 ingredients in a blender. Once they are mixed add in the ice cubes last on the Chop option.

Hot Spiced Cranberry Tea

• 1 envelope or 2 oz. iced tea mix, lemon flavored
• 3 cups of cranberry juice
• 3 cups boiling water
• Lemon slices, for the garnish if you please
• Whole cloves
• Cinnamon Sticks

First start off by making the tea with water and add cranberry juice. Drop in whole cloves and cinnamon stick. Garnish the cup with a slice of lemon or drop them into the Tea. Preferred to serve hot. Should make 6 cups.

Iced Tea Canadian Style

• 12 cups of boiling water
• 5 tea bags ( If you can find a wild cherry flavored tea, try it over regular tea)
• 1 cup of sugar
• 1 large frozen lemonade
• 1 large frozen orange juice
• 2 bottles of Sprite or gingerale

Boil the water and add the 5 tea bags. If you want a reduce Caffeine tea, put the tea bags in a different water other than the 12 cups for a bit NOT to long and then transfer tea bags into the 12 cups of boiling water. The first tea released from tea bags is higher in caffeine. Let them steep for a while in the water and then remove bags. In a large container, add sugar, the lemonade and orange juice. Chill. Just before serving add the Sprite or gingerale.

Apple Juice

• 4 3/4 L (5 qt.) crab apples or apples
• 4 3/4 L (5 qt.) boiling water
• 8 tsp. cream of tartar

Cut apples in quarters or halves. Poor the boiling water over apples. Do not stir it. Let stand for 24 hrs please. Drain the juice of the apples and bring the juice to a boil. Add the sugar to taste. Strain through cheese cloth to get out impurities. Put into glass jars and seal. Best way isto boil these containers to make sure you have a good seal. Think canning.

A Chocolate Roll - Easy

Do not worry this one is quick and easy and nothing to it really!!! I promise. It is always a hit.

What you will need:

• 2 squares semi-sweet Chocolate
• 1 Tbsp. Butter
• 1 cup icing sugar
• 1 egg
• 1 tsp of Vanilla
• 24 colored marshmallows, some people like to cut them into quarters or half take your pick or I prefer to use the small marshmallows myself.
• dried Coconut shavings.
• a few cherries thrown in is great too but not needed.
• WAX PAPER. very important
  

You will need to melt the chocolate and butter together. Low heat so you do not burn the chocolate. Add part of the icing sugar and beat the egg in. Then the rest of the icing sugar and Vanilla is added. Add the Marshmallows when COOL. Put the coconut on the waxed paper and you can make 2 rolls. After you lay down the coconut you them what our mix in a line on the wax paper and roll it up in a log shape into the waxed paper.

Put the row(s) into the frig or freezer. Slice and serve and enjoy. It is really easy to make and a joy to eat.

NOT A DIET FOOD. Beware.