Fabulous Grape Salad

This is a nice cool and refreshing salad for summer time, or any party or gathering. Warning, print the recipe on cards to hand out, because you will be asked for this recipe over and over again!! It is addicting too!

3-4 pounds green & red seedless grapes

Mix the following together really good:
1 8 oz block of cream cheese
1 8 oz tub of sour cream
1 tsp vanilla
1/2 C sugar

Put washed and dried grapes in a serving dish. ( I use a large casserole or a 13X9 cake pan)
pour sauce over grapes and CHILLLLLL!!!

Before serving sprinkle with about 1/2 C brown sugar and chopped pecans.

NOTE::: If you like more sauce or use HUGE grapes, double the sauce. MMMMMMMM

Fumi Salad

1 head of cabbage, shredded
1 pkg ramen (noodles only)
raw sesame seeds
slivered almonds

dressing:
1/2 C oil
6 Tbsp rice vinegar (oriental section of grocery store)
3 Tbsp sugar
pepper

Brown sesame seeds and slivered almonds in oven. Stirring occasionally.
Take ramen , and beat pkg good to break up noodles into small bite size pieces, discard seasoning packet. Put shredded cabbage, broken noodles, cooled browned sesame seeds and almonds in bowl, mix well. Mix dressing till really blended good. We keep the salad and dressing separate and add dressing to each serving so it doesn't make the left over salad soggy in the fridge. If you are having a big dinner party, you may mix it all together and serve.

German Potato Salad

Boil 1.5 pounds of potato's with the peel still on. Let cool. After they have cooled, peel and then slice.
Dissolve 2 beef boullion cubes in 1/2 C water and pour over sliced potato's. Then mix dressing:

3 Tbsp oil
3 Tbsp cider vinegar
salt & pepper
onion
parsley

Mix well and pour over potatoes and mix then serve.

Cauliflower Salad

This salad is great in the summertime because you can eat it hot or cold. We really like it cold.

Cut up a head of cauliflower and steam it, not too soft though. Let cool.

Then mix:
2 Tbsp oil
4 Tbsp cider vinegar
salt
1 tsp sugar
1 small finely diced onion
1 Tbsp parsley
2 Tbsp evaporated milk (optional) my family likes is without.

mix the dressing well, till all blended then pour over cooled cauliflower and you can enjoy it warm or refrigerate before eating. Over night is great, lets the dressing flavor soak into the cauliflower.

Pasta Cabbage Stir Fry

Oh I love this stuff!!!!

8 ounces Linguine
1/2 Tbsp Olive oil
1 small onion, thinly sliced
4 C shredded cabbage
1/4 tsp salt
1/4 tsp black pepper

Cook pasta according to package directions, omitting salt, then drain.
Add oil to large non stick skillet over med heat. Add onion, cook 3-5 minutes till translucent.
Add cabbage and stir fry for 10 minutes until cabbage is softened and beginning to brown.
Add salt & pepper. Add cooked pasta and saute 3 more minutes. Enjoy!

Corned Beef Casserole

We ate this a lot as kids. It is very cheap to make that is probably why. We still love this now as adults.

This recipe makes a 13X9 pan, if you want an 8X8 pan, cut everything in half.

6-8 potatoes peeled & cubed
Put the cubed potatoes in boiling water cook till they are just getting soft, ( kinda 1/2 & 1/2) do not over cook. Then put into baking pan along with
2 cans Corned Beef
2 cans Peas (drained)
Mix lightly so it isn't all clumped one thing here and another there.

Then make this white sauce in a saucepan:
2 sticks of butter
4 Tbsp flour
onion
salt n pepper to taste
4 C milk
Cook white sauce slowly till slightly thickened
Pour over corned beef, peas & potato mixture

Cook 1/2 hour or till potato's are tender @ 350°.

Red Cabbage

1/2 stick butter (4Tbsp)
3 Tbsp sugar
2/3 C Balsamic Vinegar
1 onion diced small
1 - 2 Tbsp Brown sugar
1/8 C Maple syrup
1 head of Red Cabbage