Appetizers & Beverages | Soups & Salads | Vegetables
Main Dishes | Breads & Rolls | Desserts

Soups & Salads
 
 
Coleslaw
Posted on 2017 Jan 05 by Amanda

1/2 cup mayo

1/3 cup sugar

1/4 cup milk

2 1/2 tablespoon lemon juice

1 1/2 tablespoon vinegar 

salt and pepper 

9 1/2 cups shredded cabbage

1/2 cup grated carrots

1/4 cup minced onion

Whisk together first 6 ingredients.  Pour over the cabbage, carrots and onions, toss and refrigerate. 


Irish Stew
Posted on 2017 Jan 05 by Amanda

1 cup burgundy red wine

1 clove garlic minced

2 bay leaves

1 tsp. Salt, 1/2 tsp pepper

1/4 tsp. Dried thyme

3 lbs. stewing meat cut in cubes

1/4 cup olive oil

2 cans beef broth

12 small pearl onions

6 medium potatoes peeled and halved

6 carrots cut into 2 inch slices

Combine first 6 ingredients; pour over beef and refrigerate for 8 hours.  Drain meat, reserving marinade. Discard bay leaves, heat oil in a Dutch oven; brown beef in oil. Add broth and marinade; bring to a boil, cover and simmer 1 1/2 hours.  Add carrots, onions and potatoes; cover and cook 30 minutes.

 


Green Grape Salad
Posted on 2016 Nov 08 by Amanda

4 pounds seedless green grapes

1- 8  ounce cream cheese

1- 8 ounce sour cream

1/2 cup white sugar

1 teaspoon vanilla

4- ounces chopped pecans

2 tablespoons brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.  Add grapes and mix until mixed well. Sprinkle with brown sugar and pecans.


Asian Slaw
Posted on 2016 Jun 28 by Amanda

1 package broccoli slaw mix

3 green onions chopped, including tops

1/2 cup sliced almonds

1 small pkg. sunflower kernels

1 pkg. ramen noodles, crushed

1/2 cup oil

1 tablespoon white vinegar

1/4 cup sugar

salt and pepper

seasoning pkg. from noodles

Layer in a bowl crushed noodles, slaw, onions, almonds and sunflower kernels.  In another bowl mix oil, vinegar, sugar, salt, pepper and seasoning pkg.  Pour over the slaw mixture and refrigerate overnight. Toss and serve.