Cook all separate to boil except potatoes. Reduce heat and add
potatoes. Simmer 5-10 minutes.

4 tsp. butter
1 med. onion
1 tsp. flour
2 1/2 cups chicken stock
1/4 cup instant pot
1/2 tsp. salt
1/2 tsp. basil
1/8 tsp. white pepper
1/2 tsp. black pepper
dash tabasco
1 pound potatoes
1/2 cup milk
garnish - (green onion, sour cream, cheese)

Mix all ingredients and bake 5 hours in a covered roaster (250
degrees) Do not brown the meat and do not peak!!

You can add beans or other vegetables if you want.

2 lbs. Sirloin, Top Round or Round Steak cut in 1 - 1 1/2 inch pieces
1 1/2 tsp sugar
3 T. Minute Tapioca
1 slice of bread broken into pieces
1 cup chopped celery
8 carrots cut up in pieces
3 onions cut up in pieces
5 potatoes cut up
1 20 oz. can of tomatos
1 T. Worchestire sauce
1 bay leaf crushed
1/2 green pepper chopped

Cut the sirloin into 1 inch cubes. Put the steak into a crock pot.
Sprinkle the chili powder, garlic powder, and cumin over the meat.
Add the chopped onion and green pepper to the crock pot. Drain
and rinse the black beans and add to the crock pot. Add the
tomatoes with their juice, sugar, and crushed red pepper. Cover
and cook on low for 8 to 10 hours.

Uncover and stir in the tomato paste. Season with salt and fresh
ground pepper to taste. Serve and enjoy with sour cream, cheddar
cheese, chopped onions or tortilla chips if desired.

*2 lbs of sirloin steak cut into 1 in. cubes
*2 (14 oz) cans of black beans
*3 tsp. chili powder
*2 (14 oz) cans of diced tomatoes
*1 1/2 tsp. garlic powder
*1 (6 oz) can of tomato paste
*1 tsp. cumin
*1 tsp of sugar
*1 1/2 cup of chopped yellow onion
*1/2 tsp of crushed red pepper
*1 1/2 cup of chopped green pepper
*salt and pepper to taste

Saute onions and garlic powder in 1/4 cup water until golden
brown. Add remaining vegetables with 1/2 cup water and mix.
Simmer 30 minutes. Add tomato puree, 2 cups water, wine and
spices. Mix thoroughly and simmer for 1 hour. Cut fish into bite
size pieces and add to vegetables. Mix again and simmer for 1 hour
adding a little water if necessary.

2 lb. fish fillets (perch, sole,turbot)
1 cup frozen corn (uncooked)
1 large onion chopped
1 small bell pepper (chopped)
1/4 tsp. garlic powder
1 (29 oz) tomato puree
3 cups water
1/2 cup red or white wine
1 (28 oz) can tomatoes
1 tsp basil
2 carrots (sliced)
1 tsp parsley flakes
1/4 head green cabbage
1/8 tsp. pepper
1 cup frozen peas (uncooked)
3 stalks celery, diced

Add wine; cook 2 minutes. Add soup; stir until smooth. Gradually
stir in milk. Add fish, pimento and pepper. Heat to boiling. Reduce
heat to low. Cover; cook 5 minutes or until fish flakes easily when
tested with a fork.

3 T. oleo or butter
1 cup sliced celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup dry white wine
2 cans cream of broccoli or cream of chicken soup
2 cups of milk
1 lb. firm white fish fillets cut into 1 inch pieces
2 T. pimento
Generous dash of ground red pepper (cayenne)

In 3 quart saucepan over medium heat, in hot oleo/butter, cook
celery, onion and garlic until tender, stirring often.

Slightly piercing cucumbers,run fork tines down the length of the
cucumbers on all sides,thinly slice.In a medium bowl,combine
vinegar, Wesson Oil,dill,salt,sugar and pepper. Mix until sugar is
dissolved. Toss in the cucumbers and onions. Mix until vegetables
are well coated with the dressing. Refrigerate 20 minutes. Toss
salad before serving.

2 medium cucumbers, unpeeled ( about 1 1/2 to 1 3/4 pounds )
2/3 cup seasoned rice vinegar
1/3 cup Wesson Canola oil
1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/3 teaspoon sugar
pinch of pepper
1 1/2 cups red onion wedges ( 1/8-inch thick )

Combine potatoes,celery,onions,parsley,salt and pepper in a large
bowl. Stir together dressing and mustard in a small bowl. Pour over
potato mixture and toss lightly. Cover and refrigerate several
hours. Sprinkle with eggs and paprika.

6 medium potatoes( 3 1/2 pounds ) cooked,peeled and sliced
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1 cup Hidden Valley Original Ranch Dressing
1 tablespoon Dijon mustard
2 hard-cooked eggs,finely chopped
paprika

In a medium mixing bowl,combine all ingredients except salad
greens,stir gently to mix.

In a small bowl,combine all the dressing ingredients,except
whipped cream. Mix well. Gently fold in the whipped cream until
well blended.

Pour dressing over salad mixture. Toss gently to coat. Divide salad
greens evenly onto serving plates. Spoon salmon mixture evenly
onto greens.

This recipe can be made with leftover poached or grilled salmon
that has been flaked into bite-sized pieces.

Dressing:

3 tablespoons sour cream
2 1/2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon white pepper
1/4 cup whipping cream,whipped

Salad:

2 pkgs.(4.5 ounce pkg.) smoked salmon,skin removed,broken into
bite-sized pieces
1 medium green apple,unpeeled,chopped
1 medium seedless cucumber,chopped(1 cup)
1/4 red onion,chopped
4 cups mixed salad greens

Combine all dressing ingredients adding the oil slowly at the end.
Mix salad ingredients and toss with dressing just before serving. A
yummy summer salad!

8 cups of Romaine Lettuce broken up
1 package of shredded Swiss cheese
1 cup of cashews
1/4 cup of craisins
1 pear chopped
1 apple chopped

Dressing:

1/2 cup white sugar
2 tsp. of instant onion
1/2 T. salt
1/3 cup lemon juice
1 tsp. Dijon mustard
2/3 cup oil

To prepare the sauce,combine Worcestershire
sauce,honey,butter,sugar and the rum in a 3-quart saucepan. Bring
to a full boil over medium-high heat,stirring often. Reduce heat to
medium -low. Simmer 12 minutes or until sauce is slightly
thickened: stirring often. Remove from heat: cool completely.

Brush pineapple wedges with some of the sauce. Place the
pineapple on a oiled grid. Grill over hot coals 5 minutes or until
glazed,turning and basting often with the sauce. Serve pineapple
with Vanilla ice cream and remaining sauce. Refrigerate any
leftover sauce.

1/2 cup French's Worcestershire Sauce
1/2 cup honey
1/2 cup ( 1 stick ) butter
1/2 cup packed light brown sugar
1/2 cup dark rum
1 pineapple,cut into 8 wedges and cored
Vanilla ice cream