Category: Sides

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.

1 large can peaches and juice
1 large can chunked pineapple, drained
3 sliced bananas
1 package frozen strawberries (or 2 cups fresh)
1 package french vanilla instant pudding
2 tablespoons Tang

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Mix pudding, Tang, and peach juice together. Stir in fruit.

1 (14 ounce) can artichoke hearts, drained and chopped
1 (9 ounce) package frozen spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 cup mayonnaise
1 clove garlic, minced
paprika
diced roma tomato (optional)

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Combine all ingredients in a 1 quart casserole dish. Sprinkle with paprika. Bake at 325 degrees for 20-25 minutes, until bubbly. Top with diced tomatoes before serving.

2 8 ounce pkgs cream cheese
3/4 cup half and half
1 T. minced onion
1 clove minced garlic
1/2 cup Parmesan cheese
1 10 oz bag frozen spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded (or mozzarella)
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Combine and cook in small crock pot on low for 2 hours.

1 lb jack cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh or frozen corn kernels
1 (4 ounce) can green chilies
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon sun dried tomatoes, reconstituted and finely chopped (optional)

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

1 lb mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped (or substitute one small jar pimentos)
2 cloves garlic, minced

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

1 large box red Jell-o or 2 small boxes red Jell-o
Or Blueberry flavored Jell-o
1 can crushed pineapple – drain & reserve the juice
1 can blueberries – drain & reserve the juice
(usually found on the top shelf of the fruit
section in the grocery store)
1 small container Cool Whip

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Follow the Jell-o directions on box for the hot water. Use the juice from
the fruits for the cold water. If short, add water to make the directed
amount of cold water. Add pineapple and blueberries. Refrigerate until
set. With a whisk, stir Jell-o. Fold in Cool Whip. Enjoy!

2 (3 ounce) packages Ramen noodles (crush with a rolling pin while still in the bag)
1 cup coarse chopped pecans
1/2 cup sunflower seeds
1 head Napa cabbage
5 green onions, chopped, with tops
Dressing:
1 cup sugar
1/2 cup vinegar
1 teaspoon soy sauce
1 cup vegetable oil

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Toast ramen noodles, pecans and sunflower seed on cookie sheet in a 300-350 degree oven. (Optional way would be to saute in margarine or butter). Remove bad leaves on cabbage. If you only want to use half of the cabbage, slice it long ways so that you will have green for second salad. Slice thin strips, slice the bigger ribs into smaller pieces. Combine dressing ingredients in a jar and shake. Store in refrigerator. When ready to serve salad, combine everything in bowl and pour dressing over and toss.

Set one medium sized prepared artichoke upside down in a small glass bowl with 1/4 cup water, 1/2 teaspoon lemon juice and 1/2 teaspoon oil. Cover with plastic wrap and cook on high 6-7 minutes. Let stand covered 5 minutes after cooking. Serve with melted butter.

1/2 cup butter
1/2 to 3/4 cup sugar
3 eggs — beaten
1 20 ounce can crushed pineapple
4 slices white bread — cubed
dash salt

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Cream butter and sugar.� Add eggs and mix well.� Add remaining ingredients, including juice from pineapple, and mix well.� Turn into a greased 8-inch square casserole dish.� Bake at 350 degrees for 50 minutes.