1/2 c. butter
1 c. flour
1/2 gal. milk
2 lb. Velveeta cheese
1 tsp. Worcestershire sauce
1/4 tsp. celery salt
2 T. parsley
Melt butter; add flour. Gradually, stir in 1/2 gallon milk. When thickened, add 2 pounds Velveeta cheese, cubed. Stir until smooth. Steam and drain broccoli or cauliflower and add to sauce. Cubed ham works well, too.
Sandy Hapka
5 or 6 med. potatoes
1 (15 oz.) can chili beans
Onion
1 c. low-fat ricotta cheese
1 c. low-fat Mozzarella cheese
1/2 c. low-fat cottage cheese
2 T. low-fat plain yogurt
Parsley
Scrub and dice potatoes to bite-size. Leave skins on. Put raw potatoes in bottom of pan. Spread chili beans over potatoes. Slice raw onions over beans. Combine cheeses and yogurt together and spread on top of potatoes. Sprinkle parsley flakes on top of cheeses. Bake at 350°, covered with foil, for 25 minutes. Remove foil and bake another 25 minutes.
Mary Jane Herz
2/3 lb. (2 med.) potatoes, cut into 3/4″ cubes
4 oz. mushrooms, halved
4 oz. green beans, halved & steamed until crisp-tender
2 (about 6 oz. ea.) boned & skinned chicken breast halves
1/4 c. chopped red onion
Halved cherry tomatoes, for garnish
VINAIGRETTE:
1/4 c. olive oil
2 T. white wine vinegar
1 c. garlic, minced
2 tsp. minced fresh tarragon or 3/4 tsp. dried tarragon
2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
In 1-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water until tender, about 15 minutes; drain. Meanwhile, making vinaigrette: In bowl, whisk all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette (discard vinaigrette); broil 4-to 5-inches from heat source, about 8 minutes, until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates
with potatoes, mushrooms, and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes. Makes 2 servings.
Menu: Garlic Bread, Tangerines or Melon Wedges.
Nutritional Information Per Serving: 540 calories, 31 gm fat, 70 mg cholesterol, 410 mg sodium, 36 gm carbohydrate, 5 gm fiber, 31 gm protein.
1 lb. (3 med.) potatoes, uniform in size, cut into 1/4” slices
1 c. (1 1/2 oz.) dried tomato halves, halved with kitchen spears
1 c. diced, seedless cucumber
1/2 c. sliced red onion
1 c. crumbled Feta cheese
1/2 c. Greek olives or pitted ripe olives
LEMON DRESSING:
1/4 c. olive oil
1/4 c. water
2 1/2 T. lemon juice
1 lg. clove garlic, pressed
1 T. chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you preparing dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Makes 4 servings.
Lemon Dressing: In large bowl, whisk together all dressing ingredients.
Menu: Chicken Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts.
Nutritional Information Per Serving: 450 calories, 30 gm fat, 60 mg cholesterol, 1750 mg sodium, 3 gm carbohydrate, 4 gm fiber, 14 gm protein.
1 lb. (3 med.) potatoes, cut into 3/4” cubes
1 lb. boned & skinned chicken breasts, cut into 1/3” strips
3/4 c. prepared reduced-calorie red wine vinaigrette dressing
1 1/2 c. halved cherry tomatoes
1/2 c. chopped red onion
1 (2 1/4 oz.) can sliced ripe olives, drained
4 romaine lettuce leaves
1/3 c. crumbled blue cheese
In 3-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water for 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes, until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken, except lettuce and cheese. Toss gently over low heat, just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.) Makes 4
servings.
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges.
Nutritional Information Per Serving: 280 calories, 24 gm fat, 55 mg cholesterol, 1240 mg sodium, 31 gm carbohydrate, 4 gm fiber, 23 gm protein.
6 med. potatoes, cooked & cooled
5 hard-boiled eggs
3 slices onion, chopped
1/2 c. celery, chopped
1 c. Miracle Whip
1/2 c. half & half
1 tsp. mustard
Salt & pepper, to taste
Cut potatoes into pieces, dice eggs. Mix together potatoes, eggs, onions and celery. Blend Miracle Whip, cream, mustard, sugar, salt and pepper until smooth. Spread over dry ingredients. Chill.
Fern Bunde
2 c. cubed cooked ham
4 c. cubed cooked potatoes
2 c. diced celery
1 c. broken-up lettuce
1/2 c. minced green pepper
4 hard-boiled eggs, sliced
1 c. mayonnaise
1 tsp. salt
Dash of pepper
1 tsp. mustard
1/4 c. sour or whipped cream
Mix in order listed. Refrigerate before serving. Serves 8 to 10.
Marion Drees
5 c. potatoes, cooked & peeled
1 (15 oz.) can whole kernel corn
1 c. shredded carrots
1/2 c. red onion, sliced
1/2 c. diced green pepper
1/2 c. diced red pepper
1/2 c. sliced ripe olives
1/2 c. chopped cucumber
DRESSING:
1/2 c. canola oil
1/4 c. vinegar
1 T. sugar
1 1/2 tsp. chili powder
1 tsp. salt
Dash of hot pepper sauce
Cube potatoes and add rest of vegetables. Pour dressing over and toss lightly; cover and chill.
Approximately 146 calories per serving.
Joanne Halverson
15 lb. (20 count) potatoes, cooked & diced*
2 doz. eggs (save 5 or 6 for the top)
1 lg. onion, diced
1 c. celery, chopped fine
1 c. cream
2 qt. Miracle Whip or your choice
1/3 c. sugar
4 T. mustard
Salt & pepper, to taste
Dash of vinegar
Mix cream, Miracle Whip, sugar, mustard, salt and pepper. Toss into potatoes, eggs, onion and celery.
*Potatoes can be peeled and cooked before, too.
Clarice Schmidt
4 c. sliced red potatoes
1 c. whole green beans
10 radishes
1/2 cucumber
10 whole green onions
Equal parts of lettuce, romaine & endive
Boil potatoes and beans. Cool and slice potatoes. Add 1 package Good Seasons Italian dressing. Prepare as directed on package. Toss salad.
Maxine Block