Nutty Sauted Asparagus

2 Tbsp tarragon-flavored vinegar, like Heinz
2 tsp sugar
1 lb asparagus, trimmed
2 Tbsp olive oil
1/3 cup toasted pecans

In a small bowl, whisk together vinegar and sugar until dissolved. In non-stick skillet, over medium heat, cook asparagus in olive oil for 3 minutes or until tender.

Stir in vinegar mixture, 1/2 tsp salt and 1/4 tsp pepper. Toss asparagus to coat. Top with pecans.

Makes 6 servings (99 calories per serving)

Lemon Potatoes

8 medium potatoes
1/4 cup margarine
4 Tbsp vinegar
1/2 tsp lemon juice
cornstarch to thicken

Boil potatoes until almost soft (until a fork almost pierces through them). Drain potatoes and place them back into the hot pot to allow steaming which will reduce moisture, approximately 30 seconds to 1 minute. Place potatoes in roaster. In a pot on stove, combine remaining ingredients - enough cornstarch to thicken.  Remember to break down cornstarch before adding, with a small amount of water.  Place mixture over cooked potatoes in roaster. Bake at 325 F for 25 minutes.
Serves 6

Chive Mashed Potatoes

3 lbs russet potatoes, peeled and cubed
3/4 cups milk
1/4 cup butter
2 Tbsp prepared horseradish, drained
2 Tbsp chopped chives

Cook potatoes until fork-tender. Drain and return to pot. In a sauce pan, over medium-low heat, warm next 3 ingredients for 3 minutes.  Mash potatoes with milk mixture. Stir in chopped chives.

Taco Chip Dip

8 oz pkg cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 cup shredded cheddar

Mix cream cheese, sour cream and mayonnaise; spread over 2 (12 inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, green pepper, red pepper, onions, tomato and cheese.

Dill Dip

2/3 cups mayonnaise
2/3 cup sour cream
1 Tbsp chopped onion
1 Tbsp dried parsley
1 Tbsp dill weed
1 tsp salt
Mix well. Cover and refrigerate several hours before serving.

Fruit Dip

200 gram jar marshmallow cream
1 pkg dream whip
8 oz pkg cream cheese

Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let sit for a few hours before serving.

Japanese Salad

1/2 head cabbage (shredded)
1/2 cup slivered almonds
1 pkg ichiban noodles (broken)
*2 Tbsp sesame seeds
3 green onions
1/4 cup sunflower seeds
* fresh mushrooms
* 1/2 pkg bean sprouts

Prepare and mix salad ingredients. Starred ingredients are optional. Add to taste. Leave noodles out for now. Refrigerate. Add noodles and dressing just before serving.

Dressing
1 pkg seasoning from noodles (beef)
3 Tbsp vinegar
1 Tbsp salt
1/3 cup oil
1 Tbsp soy sauce
1/2 tsp pepper

Western Sandwiches

This is a sandwich we had as kids. There's no special recipe but this is how you build it.

Toast
mustard
fried ham
fried egg
cheese
toast
tomato slice
onion
lettuce
toast

Nutty Cinnamon French Toast

1 cup egg substitute
1 tsp cinnamon
2 tsp canola oil
2 tsp sugar, divided
1/4 cup slivered almonds
4 slices whole wheat bread

Mix egg substitute and 1 tsp sugar. In seperate bowl, mix 1 tsp sugar, cinnamon and almonds, Heat oil in skillet. Coat both sides of bread in mixture. Cook for 1 min and turn. Sprinkle cinnamon mixture on cooked side. Cover with lid and cook for 2 minutes.

Tea Biscuits

1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 cup margarine
6 Tbsp milk

Preheat oven to 425 F. Combine first 3 ingredients in a bowl. Stir together. Cut in margarine until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat 1/2-1/4 inch thick (or 1/2 the thickness you want the baked product to be). cut with small round cookie cutter. Place on greased cookie sheet.

If desired, brush with milk before baking.
Bake at 425 F for 12-15 min.

Hot Rhubarb Pudding

2 eggs
1 tsp vanilla extract
4 cups diced rhubarb
1 cup sugar
1/4 cup unbleached flour
whipping cream

Preheat oven to 350F. Beat eggs. Whisk eggs, sugar, vanilla and flour. Stir in rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 min or until pudding is firm. Serve warm with whipped cream.

Serves 4

Grandma K's Chocolate Dessert

This is comfort food for me! My grandma would make this for me every time I would go to her house for supper. I absolutely LOVE this warm, chocolately dessert. Scrumptious!

1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cocoa

Mix together and make a well.  Pour in 1/2 cup milk, 2 Tbsp melted butter and a dash of vanilla. Beat until smooth. Add 1/2 cup chopped walnuts. Pour into a greased baking dish.

Mix together:
1/2 cup sugar
1/2 cup sugar brown sugar
3 Tbsp cocoa

Sift over batter in the dish. Pour 1 cup cold water over the top. Bake for 45 minutes at 350 F.

Brownies

1 cup margarine
2 cups brown sugar
4 Tbsp cocoa
2 eggs
1 cup flour
2 tsp vanilla

Cream margarine and brown sugar. Add remaining ingredients and mix thoroughly. Bake in greased 9x13 pan for 20-30 min at 350F. While cooking make icing.

Icing:
2 Tbsp butter
4 Tbsp cocoa
4 Tbsp boiling water
2 cups icing sugar
3 tsp vanilla

Combine and ice while hot.

Barbeque Chicken (Crockpot)

1 frying chicken, cut up
3/4 cups chopped onions
3 Tbsp brown sugar
1/2 tsp salt
1/4 tsp thyme
1 can tomato soup
1/4 cup vinegar
1 Tbsp worcestershire sauce
1/4 tsp sweet basil

Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on Low for 6-8 hours.

Makes 4 servings.

Maple-Nut Oatmeal

3 1/2 cups skim milk
1 Tbsp butter
1/4 cup maple syrup
1/2 cup chopped walnuts
2 cups old fashioned oats
1/8 tsp salt
1/2 cup raisins
1 cup chopped, unpeeled apple

Bring milk to a low boil; stir in oats. Add butter and salt and cook for about 5 minutes over med heat, stirring occasionally.  Remove from heat and add syrup, raisins, walnuts and apple.

Serve with warm milk and a Tbsp of maple syrup or brown sugar.

New recipes...

I have been decluttering like a mad woman and so I came across some loose papers with recipes on them.  I have no idea if they are on here all ready or not so... these could be repeats and...I have no idea who or where to give credit for these.

Waikiki Meatballs

1 & 1/2 lbs hamburger
2/3 cup oatmeal
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1 can pineapple tidbits (separate syrup/juice)
1/2 cup brown sugar
2 tbsp corn starch
1/3 cup vinegar
1 tbsp soy sauce

Mix the first 6 ingredients together and form into balls. Bake in the oven on cookie sheet for approximately 20 minutes at 350 degrees. Mix syrup from pineapple tidbits, brown sugar, cornstarch, vinegar and soy sauce; cook over medium heat until thick, stirring constantly.  Add meatballs and pineapple pieces, heating together on low heat. Serve with rice.

I have yet to try this but I don't see why this couldn't be a make-ahead meal.  Cook the meatballs & cool, placing in a large ziploc bag. Make the sauce & cool and place in a medium ziploc bag.  Place sauce bag in larger bag and freeze. Thaw completely and re-heat.

This recipe is not mine but was given to me by one of my pastors, Pastor Teresa. It was SO yummy I actually ate two helpings!!! Yikes!

Peanut Graham Bark

A co-worker of mine made this for our Christmas Bake Exchange.  It was very good.  The little I got to taste of it that is.  BigDaddy LOVED it however. {grin}

1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts

Melt chocolate over med-low heat. Add cereal and nuts.  Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.