Vermont Maple Blueberry Salad

1 head Romaine Lettuce, cleaned and chopped
Fresh Blueberries
1-2 Granny Smith Apples
Crumbled Blue Cheese
Cinnamon sugared Almonds (below)
Maple Vinaigrette (below)

Toss and serve. Yum!

Maple Vinaigrette
3T White Wine Vinegar
1/4 c sugar, dissolved in the vinegar
1/2 c vegetable oil
1/4 c maple syrup
1/2 tsp dry mustard
dash onion powder
Cinnamon Sugared Almonds
1 c raw almonds (I actually like to chop them a bit before sugaring them, make them bite size)
1/2 c sugar
1/2 tsp cinnamon
1/8 c water

Combine sugar with cinnamon then add water. Boil in a saucepan and add almonds, stirring often if not constantly. Cook until moisture has evaporated. Spread on cookie sheet to cool.

Pink Popcorn

2 cups sugar
2/3 cup half and half or milk
1 T white Karo syrup
1/4 tsp salt
1 tsp vanilla
red food coloring

Cook until slightly firm ball stage (230 on candy thermometer). Pour slowly over 6 quarts of popped popcorn, stirring as to coat all the kernels. Pour out on table to cool. This recipe doesn’t make good popcorn balls as the kernels don’t cluster when coated. Just serve as loose popcorn.

courtesy of Karen Tibbitts Carey

English Sauce

2 cups milk
1 cup sugar
2 T corn starch
1 T butter
dash salt
lemon to taste

Mix sugar and corn starch in a double boiler at medium heat. Bring milk to a boil in another pan and add sugar mixture slowly. When thickened, add remaining ingredients.

courtesy of Mozell Pitcher Boman

Gone All Afternoon Stew

2 pounds stew meat
3 medium potatoes, chopped
1 pkg frozen vegetables, any type
1/4 cup dill pickle juice
3 medium carrots, diced
2 small onions, diced
1 can tomato soup
1/2 soup can water
bay leaf

Combine all ingredients in casserole dish, cover with foil or lid, and bake at 275 degrees for 5 hours.

courtesy of Karen Tibbitts Carey


Baked Cod

1 pound cod fillet, cut into 2″ squares
4 medium potatoes, peeled and quartered
4 medium carrots, cut into 2″ pieces
1 T lemon juice
1 T margarine
1/2 cup shredded mozzarella cheese
1-2 T parsley

Slightly grease a 9×13 pan. Put fish pieces into dish and sprinkle with lemon juice. Place carrots and potatoes between pieces of cod and place dabs of margarine and parsley over fish. Season with pepper. Sprinkle with cheese over all. Cover and bake at 375 degrees for 40 minutes.
Yield: 4 servings, approx. 330 cal/serving

courtesy of Darlene Walker

Honey French Dressing

1 can tomato soup
1 tsp salt
1/3 cup honey
1 tsp paprika
1 T prepared mustard
1/4 cup lemon juice
2 T vinegar
1 T grated onion
2 tsp Worcestershire sauce

Combine all ingredients and then slowly add 3/4 cup salad oil, beating constantly. Makes 3 cups.

courtesy of Karen Tibbitts Carey

Jiffy French Dressing

Blend well:
1 T sugar
1 tsp paprika
1 tsp dry mustard
1 tsp salt
1/8 tsp pepper

Put into a pint screw top jar and add:
1 cup salad oil
1/4 cup vinegar or lemon juice

Cover jar tightly and shake vigorously. Store in refrigerator and shake well before using.

courtesy of Karen Tibbitts Carey

Orange Delight Salad

2 small pkg orange Jell-O
2 cups hot water
1 cup orange juice
1 cup miniature marshmallows
1/2 pint whipping cream
1 cup crushed pineapple
1/2 cup finely shredded carrots

Dissolve Jell-O in hot water. Add juice. Let stand until quite firm in refrigerator. Whip the whipping cream, then whip Jell-O and add to whipped cream. Add pineapple, carrots, and marshmallows. Refrigerate.

courtesy of Rebecca Boman Walker

Picnic Potato Salad

2 T vinegar
5 1/2 cups sliced, cooked potatoes
1 1/2 cup chopped celery
1 cup bacon bits
1 cup salad dressing
3/4 cup chopped green pepper
3 T minced onion
1 tsp salt
1 T mustard
2 T onion salt
1/4 cup diced pickles
3 T pickle juice

Pour vinegar over potatoes while still hot. Cool. Combine rest of ingredients. Chill for at least 1 hour. Makes 8-10 servings.

courtesy of Karen Tibbitts Carey

Chicken-Pecan Waffles

4 T butter or margarine
3 chicken bouillon cubes
1/3 cup flour
1/4 tsp poultry seasoning
2 1/2 cups milk
1 T lemon juice
2 cups cubed cooked chicken
1/2 cup chopped celery
1/2 cup coarsely chopped pecans
2 T chopped pimiento

In medium saucepan, melt butter or margarine, add bouillon cubes and crush with back of spoon. Stir in flour and poultry seasoning. Add milk and lemon juice. Cook and stir over medium heat until mixture thickens and boils. Stir in chicken, celery, all but 2 T of the pecans, and the pimiento. Return to boiling. Transfer to serving dish. Garnish with remaining pecans. Serve over waffles.

courtesy of Rebecca Boman Walker