Danish Potato Salad
From Chef Richeh
1/4 C. vinegar
1/4 C. water
1/4 C. sugar
1/4 tsp. salt
Dash of pepper
1 tsp. prepared mustard
2 hard boiled eggs
1/2 C. chopped cucumber
1 sm. onion
1/2 C. chopped green pepper
2 eggs, well beaten
I C. Miracle Whip
4 C. cubed, cooked potatoes
Combine first 6 ingredients. Bring to a boil, reduce heat, gradually beat in the well
beaten eggs. Cook, stirring constantly until slightly thickened (about 5 minutes). Beat in
the Miracle Whip. Toss together the remaining ingredients. Pour dressing over potato
mixture and toss gently. Adjust seasoning if necessary. Makes 6 servings. Note: the
dressing can be made up and frozen for later use.Tortilla Soup
Sent in by blb9991
2 can pintos (drained)
2 cans stewed tomatoes
2 lbs. hamburger browned
2 cans tomato sauce (8 oz.)
2 cups Picante (mild)
2 cups water
Heat and pour over tortilla chips in individual bowls. Serve
with grated cheese and sour cream.
Fruit Salad
1 large can fruit cocktail, drained
1 can mandarin orange sections, drained
1 cup sweet seedless grapes
1/2 cup coconut
1 1/2 cups small marshmallows
1 banana, sliced
16 ounces sour cream
Mix and enjoy! |
Watermelon Bomb
From Chef Kimtrax!
1 Tub Lime Sherbet
1 Tub Vanilla Ice Cream
1-2 Tubs Strawberry or Melon Sherbet
1 Small Bag Chocolate Chips
You will need a rounded casserole dish, take aluminum foil and line the
casserole dish... it will make it easier to release the goodie when done.
Allow lime sherbet to soften... spread a layer of lime sherbet along the
bottom of the casserole dish. Place in freezer to harden back up... take
out vanilla ice cream... and allow it to soften a little bit. Make next
layer of Vanilla ice cream. Put back in freezer to harden up. Take out the
red sherbet and allow to soften. Fill the casserole dish ½ way... then
sprinkle with chocolate chip seeds... and fill in. Place in freezer one
hour to harden up. Take out the casserole dish and invert over a plate.
Pull on the edges of the aluminum foil and it will hopefully release the
watermelon goodie. Slice and serve
CORN CHOWDER
Sent in by Lynn12766!
2 cans creamed corn. (Any brand will do)
1 can evaporated milk (Not condensed)
1/2 pound of bacon
1 can mixed veggies
Butter or margarine to taste
Salt and pepper to taste
Cut bacon into bite sized pieces, and fry in heavay sauce pan. When crispy, remove from
pan and set aside. Add the corn, milk, and veggies. Heat thru. Add butter or margerine,
salt and pepper to taste. Potato Cheese Soup
From B.white
1 large onion chopped coarsley
1-4 cloves fresh garlic
1 stick butter
6-8 medium potatoes peeled and cubed
4 cups chicken broth
milk
1 lb American Cheese
1 8 oz block Cream Cheese
Chives for garnish
In large boiler, sautee onions and garlic in butter (1 stick).
When tender, add broth and potatoes and bring to boil. When potatoes are tender, sitr
often until most of liquid is gone.
Add as much milk as you want to make. When new mixture boils, add approx 1 pound American
cheese slices, and 1 large
block of cream cheese, Stir often to keep from sticking, when boiling this time, reduce
heat and simmer until it is as thick as you want it. You can add corn starch mixture (1/4
cup cold milk and 2 Tbsp corn starch blended well) to thicken. |
