Author: sarah

6 tablespoons margarine
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size garlic flavor bagel chips

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1. Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

Microwave directions:
1. Melt margarine in large microwave-safe bowl on HIGH; Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. Makes 11 cups.

1 1/4 cups apple juice — divided
1 package cherry gelatin powder — (4 serving size)
ice cubes
1 cup apple — peeled and chopped
2 medium bananas — sliced
1/4 cup celery — sliced
2 tablespoons chopped walnuts

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In a small saucepan, bring 3/4 cup apple juice to a boil. Place the gelatin in a large bowl and stir in the boiling apple juice for 2 minutes, or until completely dissolved. Place the remaining 1/2 c. apple juice in a 1 cup measuring cup and add ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining pieces of ice. Stir in the chopped apple, bananas, celery and walnuts. Spoon into individual dessert dishes, a large serving bowl, or individual plastic contiainers with tight-fitting lids. Refrigerate for 2 hours.

1 container store bought pesto
1 baugette, thinly sliced
10 large sundried tomatoes, julienned
5 ounces thinly shaved Parmesan cheese

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Toast the bread slices under your broiler or in the toaster. Top with pesto, sun dried tomato slices and parmesan. Makes about 30 toasts.

1 cup dried macaroni (or whatever pasta you prefer)
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
dash pepper
3/4 cup milk
1 1/2 cups shredded cheese (such as velveeta, cheddar)

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Cook macaroni according to package directions. To make the sauce, saute onions in melted butter over med-hi heat. Add flour and stir till combined. Add milk and pepper and stir constantly until thickened, using a whisk. Once mixture is thick, add cheese and stir to melt. Add cooked macaroni and let stand 10 minutes before serving.

3 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon white vinegar
1-2 teaspoons sugar or splenda
salt and pepper to taste

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Combine all ingredients.