CHINESE SPINACH SALAD
1 pkg fresh spinach
1 small can mandarin oranges, drained
5 oz slivered almonds
1/2 lb bacon, fried crisp
1 can French fried onion rings
DRESSING
2 1/2 Tbls tarragon vinegar
1/2 tsp dry mustard
1/2 tsp celery salt
1/4 tsp paprika
1 tsp dried onion
3 Tbls honey
1/2 Tbls lemon juice
1/4 cup sugar
1/2 cup oil
Mix together dressing ingredients in a saucepan. Heat until bubbly, drizzle over salad.
PORK CHOPS WITH WILD RICE
1 box long grain and wild rice
2 cups hot water
6 lean pork chops
1 can cream of mushroom soup
1/2 cup milk
Combine rice and water in casserole dish. Salt and pepper chops to taste. Arrange on top of
rice mixture. Bake 1 hour at 350. Combine soup and milk. Pour soup mixture over chops, return to oven and bake until bubbly.
ORIENTAL BEEF
4 pounds beef roast
1 large onion, sliced
1 cup pineapple juice
1/2 cup soy sauce
1/2 teaspoon salt
1 1/2 tsp ground ginger
1 cups sliced mushrooms, sautéed in butter
1 tablespoon cornstarch
2 tablespoons cold water
Cooked rice
Place meat in shallow dish, cover with onion. Mix pineapple juice, soy, salt and ginger. Pour over meat. Let stand 1 hour. Turn meat over and place in Dutch oven. Pour marinade over.
Cover and cook for 2 1/2 hours. Remove meat to platter. Place mushrooms on top. Blend cornstarch and water and add to liquid from the roast in the Dutch oven. Cook until thick. Pour over roast. Slice roast and serve over rice.
ZUCCHINI MUFFINS
4 cups flour
1 1/2 cup sugar
1 small box instant lemon pudding
1 1/2 tsp baking soda
1 tsp soda
1 tsp salt
4 beaten eggs
1 1/4 cup milk
1 cup melted coconut oil
3 Tbls lemon juice
1 tsp lemon extract
2 cups shredded zucchini
3 Tbls poppy seeds
2 tsp grated lemon peel
Whisk together first 6 ingredients. Combine eggs, milk, coconut oil, lemon juice and lemon extract. Stir into dry mixture. Stir in zucchini, poppy seeds and lemon peel. Pour into paper lined muffin tins. Bake at 350 for 25 - 30 minutes.
PEANUT BUTTER SNACK BARS
1 cup peanut butter
2/3 cup honey
4 cups rice crispies
2 cups granola-type cereal with fruit and nuts
Coat 9x13 pan with foil. Spray with pan spray. Combine honey and peanut butter in saucepan.
Heat and stir until smooth. Fold in cereals. Press into pan. Cool and cut into squares.
BACON CHICKEN ALFREDO LASAGNA
Lasagna noodles, uncooked
1 pound bacon, cooked, drained and crumbled
1 small onion, diced
1 tbls minced garlic
2 chicken breasts, cooked and shredded
2 cups Alfredo sauce
1 cup ricotta cheese
1/2 cup sour cream
6 oz cream cheese
1/2 cup parmesan
1 tbls garlic powder
2 tsp onion powder
Salt and pepper to taste
Mozzarella cheese, shredded
Mix chicken, bacon, onions, garlic, ricotta, sour cream, cream cheese, parmesan, Alfredo sauce and seasonings. Spread 1/2 cup sauce in baking dish. Layer noodles with sauce ending with remaining sauce. Top with mozzarella. Bake at 325 for 45 minutes or until pasta is done.
