Veggie Salad

Dressing
1 cup granulated sugar
1 cup vinegar
¾ cup vegetable oil
1 tbsp prepared mustard
1 tsp celery seed
1 tsp salt

½ cup broccoli florets
½ cup cauliflower florets
¼ cup diced green bell pepper
1 sliced carrot
1 cup quartered mushrooms
½ cup sliced cucumber
¼ cup chopped onion
1 head minced red cabbage

In a saucepan, combine dressing ingredients. Bring to a boil, then let cool for 30 minutes. In another saucepan filled with lightly-salted boiling water, blanch broccoli, cauliflower, bell pepper and carrot for 1 minute. Let cool. In a salad bowl, mix all vegetables. Pour dressing over salad and serve. Serves 8.

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Potato Salad

3 cups cooked and diced potatoes in their skin
1 cup diced celery
3 tbsp chopped red onion
¼ cup finely chopped parsley
¼ cup chopped sweet pickles
¾ cup mayonnaise
2 tsp salt
¼ tsp paprika

Mix all ingredients in a bowl and serve. Serves 4.

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Grilled Pork Steaks

½ cup chopped cilantro
1 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice
1 tsp cracked black pepper
1 tsp grated lemon rind
4 - 6 oz. pork steaks

Combine the cilantro, oil, honey, lemon juice, pepper and rind in a small mixing bowl. Grill the steaks over medium coals for 4 minutes. Turn steaks over, cover with sauce and continue to grill an additional 4 minutes. Cover with remaining sauce and serve. Serves 4.

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Drumstick Kebabs

2 lb chicken drumsticks
1 tbsp Tabasco sauce
1 tsp Worcestershire sauce
2 tbsp oil
1 finely diced green pepper
2 thickly-sliced bananas (not too ripe)
salt and pepper

Score drumsticks with knife and place on plate. Sprinkle Tabasco, Worchestershire, oil, salt, and pepper over chicken. Place chicken on skewers and cook 10 minutes on medium coals. Turn over skewers and cook an additional 10 minutes. Remove drumsticks from skewers and let cool. Alternate drumsticks, green pepper and banana on skewers, then cook for 8 more minutes. Serves 4.

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Salsa Verde w/Tortilla Chips

15 plum tomatoes
¼ cup minced red onion
1 tbsp minced cilantro
1 chopped fresh jalapeño
¾ tsp salt

tortilla chips

In a blender or food processor, combine tomatoes, red onion, cilantro, pepper and salt. Puree until smooth. Serve immediately with chips or cover and refrigerate for up to 2 days. Makes 2 cups.

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Herbed Dip

16 oz sour cream
1 minced scallion
1 crushed garlic clove
½ tsp lemon juice
½ tsp dried dill
½ tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
¼ tsp dried tarragon
Dash of salt
Dash of cayenne

potato chips or assorted raw vegetables

In a medium bowl, combine all ingredients until well mixed. Cover and refrigerate for up to 3 days. Serve with your choice of potato chips or raw vegetables. Makes 2 cups.

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Turtle Brownies

¼ cup melted butter
1 cup chocolate wafer crumbs
1 cup shredded coconut
10 oz semi-sweet chocolate chips
6 oz caramels
2 cups sweetened condensed milk
1 cup pecan pieces

Preheat oven to 350°. Mix the butter with the chocolate crumbs, press into a 13" x 9" buttered pan. Sprinkle with coconut, then half the chocolate chips and caramels. Pour the milk over, then sprinkle with nuts. Bake for 30 minutes. Cool. Melt remaining chocolate in a double boiler then pour over the squares. Cut into bars once cool. Makes 24 squares.

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Spiced Apple Nut Loaf

2 cups apple juice
1½ cups granulated sugar
1 cup oil
1 tbsp cinnamon
¾ tsp cloves
1 tsp nutmeg
1 cup raisins
1½ cups shredded apple
4 cups sifted all-purpose flour
2 tsp baking powder
1 cup pecans

Simmer apple juice, sugar, oil, spices, raisins and apples over medium heat for 5 minutes. Remove from heat and cool to room temperature. Preheat oven to 350°. Blend in the flour, baking powder and nuts, Mix thoroughly. Pour into a 10" x 4" greased and floured loaf pan. Bake for 1½ hours. Cool 15 minutes before turning out onto a cooling rack.

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