Garlic Potato Salad

1 kilo of potatoes (unpeeled)
1/2 cup mayonnaise
3 large garlic cloves,
1-2 tsp. white wine vinegar
a big handful of parsley finely diced
salt to taste.

cube the potatoes, and boil them until tender. Drain. cool.
blend garlic, mayonnaise, vinegar and salt together, mix the garlic sauce, potatoes and parsley. The potatoes should have a creamy coating and be covered with flecks of parsley. serve.

Potato Salad

5 lbs. Red potatoes peeled and Diced
2 tsp. salt + more to taste
4 hard boiled egg
3/4 c. mayo
black pepper
1/2 c. sweet pickle relish

Place potatoes in a med. sauce pan, add salt and enough water to cover potatoes boil for 30 min. or until tender. Drain. place in a large bowl allow to cool completely. add chopped eggs, mayo, relish, and gently fold combine. add salt and pepper to taste.

Broccoli Salad

1/2 lb. bacon - cooked and crumbled
2 c. small broccoli florets
1 c. mayo
1 TBS cider vinegar
1/3 c. chopped onion
1/4 c. sugar
3/4 c. raisins
1/2 c. sunflower kernels

bring a large sauce pan of salted water to a boil add broccoli and blanch until bright green and slightly softened (3 min) Drain well run under cold water. drain again. in mixing bowl combine mayo vinegar, onion, sugar and raisins. add broccoli toss to coat refrigerate for 1 hour. just before serving add sunflower kernels and all about 2 TBS of bacon. serve immediately

Winter Veggie Soup

2 14oz cans Chicken broth
3 red potatoes, peeled and diced
1 12oz. can cream style corn
1 8oz can lima beans
2 TBS. finely chopped onion
salt and pepper to taste

in a med. sauce pan combine broth , potatoes, tomatoes, beans and onion. bring to a boil then reduce heat and cook the soup over med. heat for 20-25 min or until potatoes are tender. remove from heat and stir in corn, salt & pepper to taste. serve.

Serve with buttermilk cornbread.

Chicken, Friut, Cashew Spinach Salad

SALAD
1 lb. cook chicken breast
baby spinach
1 c. hulled and sliced fresh strawberries
2 kiwis, peeled and cut crosswise into 1/4in thick slices
1/2 c. salted dry roasted cashews

DRESSING
1/2c. reduced sodium chicken broth
2 TBS Honey
2 tsp. toasted sesame oil
2 t. honey mustard
salt and pepper to taste

add dressing ingredients together and add salad ingredients together. toss, serve.

*feel free to add any other fruits you desire!

New England Clam Chowder

2-6 1/2 oz cans chopped clams
1 c. finely diced onion
1 c. finely diced celery
2 c. chopped potatoes
3/4 c. butter (may be eliminated)
3/4 c. flour
1 qt. half & half
1 1/2 tsp . salt
1 tsp coarse ground pepper

drain juice from 3 cans clams and add to vegetables in small saucepan. add enough water to barely cover vegetables. simmer covered until tender. melt butter, add flour, blend and cook, stirring for 2-3 min. add half & half. cook and stir with wire whisk until mixture is almost to a rolling boil. stir constantly. add undrained veggies and clams.

White Bean Chili

This dish was introduced to me by one of my best friends, and now it is one of my absolute favorites.

3 15 oz cans white kidney beans
6 c. chicken broth
2 med. onions chopped
2 TBS. olive oil
1 Rotisserie Chicken, shredded
2 4 oz cans diced green chilies
2 cloves garlic, minced
2 tsp, cumin
1 1/2 tsp. oregano
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper

Mix all ingredients together, simmer

I usually simmer until the onions are soft.

top with sour cream, green onions, or cheese.

Wild Rice Soup

1 can of chicken broth (48 oz)
1 box uncle bens long grain rice
1/2 c. finely chopped green onions
1/2 c. margarine / butter
3/4 c. flour
2 c. half & half
1 1/2 c. cubed chicken - cooked
10 slices bacon - crisply cooked & crumbled

In a large sauce pan combine chicken broth and rice with seasoning. cover & simmer for 35-40 min. in a med. sauce pan melt butter. stir in flour. cook 1 min. stirring constantly until smooth & bubbly. gradually stir in half & half. cook until slightly thickened. stirring constantly. Add remaining ingredients stir frequently. DO NOT BOIL.

Won Ton Salad

Dressing:
3 TBS.rice vinegar
2T. sugar
1/2 tsp. pepper
1 tsp. salt
1/2 C. oil
1 T sesame seeds

Salad:
shredded or cubed chicken
won tons - fried and crumbled
green salad mix.