Favorite Recipes

Italian Cream Cake by June Vignati

Sheri's Pumpkin Cake -

Tom & Le's Asian Salad

• 1 Bag of Coleslaw
• 2 Bags of Ramon Noodles
•  1 Cup of slivered almonds
•  1 Cup of sunflower seed hearts
• 1/2 Cup of Margarine/butter
  
  Melt Margarine and combine with the Noodles, Almonds and Sunflower seed/hearts and place in a 9 x 13 pan and bake for 10-15 minutes turning every 5 minutes.
  
  Dressing:
   
• 1 Cup Canola Oil (We think that is too much, maybe 3/4 Cup would be better.
•  1 Cup Sugar
• 1/2 Cup Tarragon Vinegar
• 2 TBS of Soy Sauce
  
  Toss Coleslaw and toasted mix and then add the dressing. Do not mix until just ready to serve.

Phil's Phamous Salsa - Click Here

From the kitchen of Joyce Green - Spinach/Artichoke Dip

• 2 each 8 oz pkg cream cheese, softened

• ¾ cup heavy cream

• 1/3 c parmesan

• ¼ teaspoon garlic powder

• 1 16 oz bag chopped frozen spinach, thawed and well drained

• 1 13 oz can artichoke hearts, quartered, rinsed and well drained

• 2/3 cup shredded Monterey Jack

• 1 cup prepared salsa

• Chips and or crackers

Servings: 10

In a food processor fitted with a metal blade, process the cream cheese, cream, parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process (pulse) just until coarsely chopped. Turn the mixture into a 3-1/2 quart electric slow cooker; smooth the top. Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.

TAPENADE

Apple Walnut Oatmeal Crisp  from Susan Wimmers

Healthy Appetizer and/or topping for Salad  from Susan Wimmers