Asian Chopped Salad

1/2 head  green cabbage, chopped

1  med  carrot, shredded

6 oz fresh  spinach or kale, chopped

2  Green onions, chopped

some   Cilantro, chopped

1/4 c.    toasted almonds, sliced

some   Sesame Ginger Asian dressing

1/2 c.   chicken chunks (optional)

some   Wonton noodles or Chinese noodles (optional)

Toss and mix well. Serve immediately.

Simple Spinach Dip!

by Adriana Burk

1 (10 oz.) pkg. frozen chopped spinach, well-drained

2 c. dairy sour cream (16 oz container)

1 c. mayonnaise

3 green onions, chopped to make about 1/2 cup

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 cup slivered almonds, optional

THAW spinach and squeeze out all liquid before mixing the dip.
COMBINE: In large bowl, combine all ingredients. Stir until blended.    

IMPORTANT: Refrigerate 4-6 hours or until ready to serve. This allows flavors to blend and it makes a big difference in taste! Taste test prior to serving. Add more onion powder, garlic powder, or salt if needed. 

SERVE: Serve with French Bread, crackers, corn chips, or assorted raw vegetables

I like this recipe because it has no 'Knorr® Vegetable recipe mix' and no water chestnuts as ingredients.  It's also a great party food.

Cheesier-than-Kraft Mac N Cheese

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

¼ c. evaporated milk (secret ingredient)

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4 min, stirring occasionally.  Drain.

Add butter/margarine to pot.  Return macaroni to pot.  Stir until butter melts.  Add evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  If too thick, add water or extra evaporated milk for desired consistency. Serve immediately.

Whole Wheat Oatmeal Pancake MIX

Whole Wheat Oatmeal

Pancake MIX

Speed up pancakes by

making a MIX ahead of time!

Served at Douglas Neighborhood July 4th Pancake Breakfast

The combination of wheat flour and

oatmeal is whole grain goodness!

Adding cooked oatmeal increases moisture.

Eat them with peanut butter to create a complete protein, w/o meat!

To make the MIX:

     Stores for 6+ months.

 8 c. whole wheat flour

1  c. dry powdered milk

¼ c. baking powder

½ c. sugar

2 t. salt

In a large mixing bowl, combine all

ingredients.  Transfer to a #10 can

or another airtight container.  

To make Pancakes:

     Use a medium mixing bowl.

2   eggs, beaten

¼  c.  oil

2  c. water

1  c. cooked oatmeal

2 ½ c. whole wheat pancake MIX

Using a wire whisk, combine ingredients in order, first

to last.  Cook on a hot griddle.

Southwestern Chicken Chowder

by Thomas Pruitt

1 Whole Chicken - Boil in 2 quarts of water
                            - Remove meat from bone and dice into bite size pieces
4 lbs Potatoes - diced
3 lg Jalapenos
1 Anaheim Pepper
1 red Bell Pepper
2 onions diced sm
2 cans cream style corn 
2 cans corn
4 T Chili Powder
1 T Onion Powder
4 t Garlic Powder
2 t Cayenne Pepper
2 t Oregano
1 t Thyme
1 t Black Pepper
1 t Salt
2 pints half & half - add when potatoes cooked 
                              - do not boil after cream is added

Kody's Apple Crisp

by Kody H P

8 cooking Apples (Granny Smith or Rome Beauty)
1/2 C packed Brown Sugar
1 t Ground Cinnamon
1/2 cup Water
1 C Flour
1 C Oatmeal
1 1/2 C of Sugar 
1 C or 2 sticks butter 

Ice Cream

Heat oven to 375 degrees.  Peel and core apples then slice.  Put apple slices in cake pan.  Mix Brown Sugar and Cinnamon in bowl and mix, then sprinkle over apples, stir with spoon.  Pour water water over apples.  

Topping or Crisp
Put Flour, Oatmeal, White Sugar and melted Butter in a medium bowl.  Mix with hands and sprinkle crumbly mixture over apples.

Bake for 45 to 50 minutes or until apples are soft.  Cool for 10 min.  
Serve with Ice Cream

Indian Coconut curry DINNER

             by Tabby D

2  cans 13.5-ounce coconut milk

1 can tomatoes puréed 

3 tablespoons curry powder

2 teaspoon ground coriander

2 teaspoon ground cumin

2 to 3 cloves garlic, grated

1-inch knob ginger, peeled and grated

1 red sweet pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium potatoes

1  can 14-ounce chick peas, drained and rinsed

Tofu (go vegetarian or meat of choice)

Salt and freshly ground black pepper

Cook in crock pot. 

Serve over basmati rice cooked with ground turmeric and fennel seeds. 

Garden Cilantro, PurseLane, and cashews to garnish 

Oh baby! So yummy