Red Cabbage or Rot Kraut

~from Mom~

1 head of red cabbage, finely shredded
1 large onion - Cut slit in onion and insert one bay leaf. Then add 2 cloves to make your onion look like a face :) .
Add oil to cover bottom of pan and heat.
Place shredded cabbage into hot oil and stir well.
Add 3 T. apple cider vinegar and salt and sugar to taste.
Add one peeled, cored and quartered apple.
Add the onion and some water to keep cabbage from burning.
Keep watch and stir periodically. When cabbage is tender, remove onion and bay leaf if fallen out of the onion. Adjust the sweet and sour to taste. The apple will incorporate with the cabbage.

Beef Goulash

~from Mom~

1 lb. stewing beef, cubed
3 large onions (spanish work well)
2 T. canola oil
salt and white pepper, to taste
1 T. hungarian paprika
1 cup beef broth
1/2 cup sour cream
flour to thicken broth if needed

Saute the meat in hot oil until browned on all sides. Add the onions, salt, pepper and paprika. Add liquid if needed. Cover and simmer over low heat for one hour, stirring occasionally. When meat is tender, adjust seasoning to taste and add flour to thicken. When finished, add sour cream.

Tomato Basil Soup

• 1/2 cup butter
• 1/3 cup flour (I usually do a little less)
  
• 1 16 oz. can chicken broth
• 1 16 oz. can tomato sauce
• 1 16 oz. can crushed tomatoes in puree
• 1 Tbsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups half and half (fat free works fine)
  

1. Melt butter over med-low heat in a soup pot. Add flour and simmer the flour for a few minutes, but do not brown.
2. Add chicken broth and bring back to simmer. Cook
3. Add tomatoes and sauce, as well as dried basil, salt and pepper. Cook for about 30 minutes on low heat for flavors to meld well.
4. Remove from heat and add half and half.

Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Chocolate Chip Oatmeal Cookies

2 cups butter

2 tsp. soda

5 cups oatmeal (blend to a fine powder)

2cups brown sugar

18 oz hershy bar grated

2 tsp. baking powder

2 tsp. vanilla

4 cups flower

2 cups sugar

24 oz chocolate chips

1 tsp. salt

4 eggs

3 cups chopped nuts of your choice

Cream the butter and both sugars. Add eggs and vanilla; mix together with oatmeal,salt, flour,baking powder, and baking soda. Add chocolate chips. Hershy Bar and nuts.

Place two inches appart on cookie sheet. Bake for ten minutes at 375 degrees. Makes about 112 cookies.

I often use only chocolate chips and like it better with a little less chocolate. Yum!

Orange Delicious

1 can orange juice frozen
1-1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 tsp. vanilla
1 tray of ice cubes

Mix in blender, adding ice slowly.
Very yummy with Vanilla Ice cream
and less ice cubes!

Lime Jello Salad

1 pkg. lime jello
1 cup boiling water
1 small can crushed pineapple (drained)
1/2 cup of cottage cheese
1/2 pint whipping cream

Dissolve jello in hot water and let cool until syrupy.
Fold in rest of the ingredients, whipping cream last.
Put into flat pan and set into refrigerator overnight.
Variations: Add 1/3 cup nuts and add 18 small marshmallows.
Can be doubled, and can use cool whip in place of whipping cream.