CUCMBERS SALAD with SOUR CREAM and DILL


1 large cucumber
2 tsp. kosher or sea salt
1 Tbsp., light sour cream
1 finely chopped green onion
1 tsp. chopped fresh dill
1 tsp. vinegar
Pinch sugar
Pinch salt and pepper


Peel the cucumber(s) and cut into thin sliced.

Place the cucumber slices in a colander and sprinkle with salt. Put the colander on a plate to catch any juices that drain from the cucumber .Set aside for one hour.

Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.

When ready to serve, rinse the cucumbers and pat dry with paper towels.

Toss cucumbers with the dressing and serve.

Yield: 2 servings.

SPICY SAUSAGE QUESO


1 package (16-oz.) Johnsonville All Natural Ground Sausage
2-lbs. Velveeta process cheese, cubed
1 jar (16.oz) chunky salsa
1 Tbsp. fennel seed, crushed
2 tsp. garlic powder
1 tsp. anise seed, crushed
¼ tsp. dried basil

garlic toast


In a skillet, cook and crumble sausage until no longer pink; drain.

Place cheese in a large microwave-safe bowl.

Microwave on HIGH for 6 minutes or until melted, stirring every 2 minutes.

Stir in salsa, seasoning and sausage.

Microwave 2 minutes longer or until heated through.

Serve with garlic toast.

PRESSURE COOKER SWISS STEAK


2 lbs. beef round steak
Vegetable oil
1 cup water
Salt and pepper
1 onion, chopped
1 cup celery, diced
1 green pepper, diced
1 cup tomato juice


Cut meat into serving size pieces, season with salt and pepper, Heat cooker; add oil and brown meat on all sides. Add all other ingredients. Close cover securely; cook 15 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord, thicken sauce if desired.

REUBEN MACARONI SALAD


1-1/2 cups elbow, ditalini, or twist macaroni
1-1/2 lbs. cooked corned beef, diced
1 cup (4-oz.) shredded Swiss, drained
½ tsp. caraway seed
2/3 cup bottled Russian dressing
2 tomatoes cut into wedges for garnish (optional)


In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine corned beef, cheese, sauerkraut, caraway seed and Russian dressing. Add cooked macaroni and toss thoroughly

CUCUMBER SALAD


3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
¼ cup vegetable oil
1 cup water
¼ cup sugar, or more to taste

The cucumbers may be scored or part of the skin can be peeled for better absorption of the juice.

Layer cucumbers with the onion in a large bowl. In a separate bowl, mix remaining ingredients, stirring until sugar has dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if needed.
Pour over vegetables and toss.

Cover and chill for 2-4 hours before serving.

PASTA FRUIT SALAD

3 cups uncooked medium pasta shells
20-oz. unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup green grapes, halved
1 medium apple, chopped
1 large firm banana cut into ¼-inch pieces
8-oz. plain yogurt
¼ cup orange juice concentrate


Cook pasta; drain and rinse in cold water. Place in a large bowl; add the fruit

Combine the yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.

SPOON ROLLS


4-1/2 cups self-rising flour
1 package of yeast
1 egg
2 cups warm water
¼ cup sugar
¾ cup melted shortening


Sprinkle yeast over warm water. Beat egg in cup. Put sugar, shortening and egg into the water. Stir; gradually add flour. Beat with a spoon until smooth. Fill muffin pans ½ full. Bake at 400 degrees for 15-20 minutes.


Yield: 12-24 servings

OLDE TAVERN SPOON BREAD


3 cups milk
1-1/4 cup yellow cornmeal
3 eggs, beaten
1 tsp. salt
1-3/4 tsp. baking powder
2 Tbsp. melted butter


Measure the milk into a saucepan and bring to a boil. Add the cornmeal, cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff,

Preheat oven to 375 degrees. Lightly grease a 1-1/2 quart casserole dish.
Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.

Bake for 35 minutes in the preheated oven, or until the edges become slightly toasted. Serve hot directly from the dish by the spoonful.

Yield: 12 servings,

GARLIC PARMESAN MONKEY BREAD


¼ cup butter, melted
1 tsp. Italian seasoning
2 cloves garlic, chopped
2 (8-oz.) cans Pillsbury refrigerated crescent dinner rolls


1. Heat oven to 350 degrees. Spray an 8 or 9-inch square (2 quart) glass baking dish, with cooking spray.

2. In a small bowl, mix melted butter, Italian seasoning and garlic.

3. Unroll each can of dough into one large rectangle. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Roll dough pieces in butter mixture; arrange in single layer in baking dish.

4. Bake 25-28 minutes or until golden brown. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Let stand 5 minutes. Serve warm.

STUNNING BEER BREAD RECIPE


3 cups plus 2 tsp. self-rising flour, divided
3 Tbsp. sugar
3 Tbsp., reduced- calorie stick margarine
1 (12-oz.) can light beer
Vegetable cooking spray


Coat a 9x5-inch loaf pan with cooking spray, and lightly dust with 2-tsp. flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl, stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Remove from pan, and let cool completely on wire rack. Cut bread into 8 slices and each slice i9n half.

Yield: 16 servings.

PINEAPPLE SPOON BREAD


2 cups sour cream
1 large egg
½ cup lightly salted butter
2 (8-oz.ea.) pkgs. corn bread mix
1 (15-oz.) can crushed pineapple, drained


Grease a 2-quart casserole. Heat oven to 400 degrees. Put sour cream into a large bowl; beat in egg and stir in melted butter. Add corn bread nix and pineapple; mix lightly until just blended. Turn into prepared casserole. Put casserole in oven, and reduce heat to 350 degrees. Bake 65 to 70 minutes, until golden-brown and puffed. Serve hot from casserole.

CHILI CHEESE SPOON BREAD


1 cup white or yellow self-rising cornmeal
2 Tbs. butter or margarine, room temperature
1-1/2 cups water
¼ cup half & half
2 large eggs, separated
1 tsp. salt
1/8 tsp. ground cumin
1 tbs., chopped fresh oregano or 1 tsp. dried
3 New Mexico chilies, roasted, peeled, seeded, diced or 1 (4-oz.) can chopped/diced green chilies
1 green onion, minced
2 Tbsp. dice pimento
1 cup grated longhorn cheese, divided
1 tsp. sugar

Preheat oven to 350 degrees. Grease a 6-8 cup shallow casserole dish; set aside. In a large bowl, place cornmeal and butter/margarine. Bring water to a boil. Pour into cornmeal, stir until blended. Stir in half- &-half; egg yolks, red pepper, cumin and oregano. Blend in chilies, onion, pimentos and ½ cup cheese.

In a medium bowl, beat egg whites until stiff but not dry. With a spatula, stir half of the beaten whites into cornmeal mixture. Fold in remaining egg whites. Pour batter into prepared dish. Sprinkle with ½-cup cheese. Bake 20 minutes at 350 degrees or until slightly puffy. Serve warm.

Yield: 4-6 servings.

CHEESE CORN SPOON BREAD


2 eggs, slightly beaten
1 (12-oz.) pkg. corn bread mix
1 (8-oz.) can cream-style corn
1 (8.75-oz.) can sweet corn, drained
1 cup sour cream
½ cup melted butter
1 cup shredded Swiss cheese


Preheat oven to 350 degrees. Grease an 8x8-inch-baking dish.

Combine the eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream, and melted butter. Mix well and pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.

Yield: 6 servings.