CHEESEY
SCALLOPED POTATOES
6 cups raw sliced red potatoes
6 tablespoons butter
4 tablespoons flour
8 ounces cream cheese
8 ounces shredded cheddar
Salt and pepper to taste
4 cups milk
Place potatoes in baking dish. Dot with 2 tablespoon butter.
Melt remaining butter in saucepan, add flour and stir until bubbly. Add milk and stir until thickened; add cheeses and stir until melted. Add salt and pepper. Pour over potatoes. Bake at 350 for an hour and 15 minutes.
SPINACH SALAD
1 package fresh spinach
1 small can mandarin oranges, drained
5 ounces slivered almonds
1/2 lb bacon, fried crisp
1 can French fried onion rings
DRESSING
2 1/2 tablespoon tarragon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/4 teaspoon paprika
1 teaspoon dried onion
3 tablespoon honey
1/2 tablespoon lemon juice
1/4 cup sugar
1/2 cup oil
Mix together in a saucepan. Heat until bubbly, drizzle over salad.
BEEF AND GREEN ONIONS
8 ounces beef, cut in strips
4 ounces green onions, sliced
4 tablespoons oil
1 1/2 teaspoon soy sauce
Sesame oil
MARINADE:
1 1/2 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
1/8 teaspoon black pepper
Cooked rice
Marinate strips for an hour. Heat skillet with 1 tablespoon oil. Saute green onions; remove and wipe out skillet. Add 3 tablespoons oil, heat; add beef and stir fry for 2-3 minutes. Add soy sauce and heat. Sprinkle with a few drops of sesame oil. Serve over hot rice.
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.
BEEF STROGANOFF
1 1/2 pounds sirloin tip, sliced in strips or cubed
1 large onion, chopped
3 tablespoon butter
2 tablespoon flour
2 cups beef consommé
1/4 cup sherry
2 tablespoon tomato paste
1 teaspoon dry mustard
1 cup sliced mushrooms
2/3 cup sour cream
Melt butter, saute onion and beef. Add more butter if needed. Remove onion and beef. Add flour and stir until bubbly. Add consommé to make a smooth gravy. Add sherry, tomato paste, mustard and blend well. Add beef and onions. Add mushrooms and simmer until beef is tender. Before serving, add sour cream. Serve over rice.
TRIPLE CHOCOLATE POUND CAKE
1 box Devi’s food cake mix
6 ounces instant chocolate pudding
1 1/4 cup water
1/2 cup oil
4 eggs
18 ounces semi sweet chips
1/2 cup whipping cream
Pecans for garnish
Combine cake mix, pudding, water, oil, eggs and 12 oz chips. Pour into greased bundt pan. Bake at 350 for 55 minutes. Heat remaining chips and cream; pour over cake after done.
