Cheesy Baked Vegetables

From Great-Grandma S.

2# bag California blend frozen vegetables, thawed
2 cans cream of chicken soup
1/4# Velveeta cheese, cubed
2 T. milk

Mix ingredients together, pour into 9 x 13 pan.
Bake @ 350* for 45 minutes.
Remove from oven, top with 1 1/2 C. French fried onions.
Cook additional 15 minutes.

{LDM}

Chinese Coleslaw

1/2 head romaine lettuce, chopped
1/2 head green cabbage, chopped
1/2 C. purple cabbage, shredded
1/2 C. purple onion, diced
3oz. package Ramen noodles, seasoning packet discarded
1/2 C. sliced almonds
1/4 C. sesame seeds
1 T. vegetable oil
Toast Ramen, almonds, and sesame seeds in oil until lightly browned, drain on paper towels. Seal in container.

1/2 C. vegetable oil
1/2 C. sugar
1/4 C. vinegar
2 T. soy sauce
Combine in saucepan and cook together until sugar dissolves.
Refrigerate overnight.

Right before serving, toss together cabbages, romaine, and onion.
Shake dressing well and pour over.
Top with Ramen mixture.
Serve immediately.

Apple Streusel Muffins

From your auntie VB.
Daddy loves the flavor combination of apple and cinnamon- so he likes these!

Muffins:
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 C. butter, melted
1 1/4 tsp. vanilla
1 1/2 C. chopped and peeled tart apples

Streusel Topping:
1/3 C. packed brown sugar
1 T. flour
1/8 tsp. ground cinnamon
1 T. cold butter

Glaze:
1 1/2 C. powdered sugar
1-2 T. milk
1 tsp. butter, melted
1/4 tsp. vanilla
1/8 tsp. salt

In bowl, combine flour, sugar, baking powder and soda, and salt
In separate bowl, whisk the eggs, butter, and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill 12 paper-lined muffin tin 3/4 full.

In small bowl, combine streusel ingredients, cutting in butter until crumbly.
Sprinkle over batter.

Bake @ 375* for 15-20 minutes or until toothpick inserted comes out clean.
Cool for 5 minutes before transferring to wire rack.

Combine glaze ingredients; drizzle over muffins.

{LDM}

Chicken & Mushroom Marsala

4 chicken breasts
2 T. extra-virgin olive oil
1 small onion, diced
1# assorted fresh mushrooms, sliced
2 T. sherry or marsala wine
1 T. flour
1 1/2 C. chicken stock
2 T. fresh flat-leaf parsley
2 T. heavy whipping cream

Season chicken with salt and pepper.
Cook chicken 4-5 minutes on each side in olive oil.
Add onion, stir 1 additional minute.
Add mushrooms, cover and cook 3 minutes.
Add wine and flour, cook, stirring 1 minute.
Add stock and parsley, and simmer until thick.
Remove from heat, stir in cream.

Serve with wild rice.

Ugly Dip

From Mama's friend, A.
Although, I don't think she calls it Ugly Dip.
But it IS!

1 jar salsa, your favorite flavor and heat
1 large, ripe avocado
8oz. cream cheese

Mix ingredients in food processor or blender until smooth.

Serve with tortilla chips.

Iced Banana Bars

From your auntie B.

Mix:
1.5 C. sugar
1 C. sour cream
1/2 C. softened butter
2 eggs

Add and mix:
1.5 C. mashed, ripe bananas (about 3 large)
2 tsp. vanilla

Add and mix:
2 C. flour
1 tsp. salt
1 tsp. baking soda

Pour into greased 15 x 10 jelly roll pan and bake @ 375* for 20-25 minutes.
Or, into greased 9 x 13 pan and bake @ 350* for 25-30 minutes.

Icing:
4oz. cream cheese, softened
6 T. butter
1 tsp. vanilla
2 C. powdered sugar
Mix well, ice cooled bars.

Serve chilled.

{LDM}

Grilled Kabobs

From Grandma G.
One of my favorite summer meals! We make these when we camp.

Beef Kabobs
Marinade:
1/2 C. vegetable oil
1/3 C. soy sauce
1/4 C. lemon juice
2 T. yellow mustard
2 T. Worcestershire sauce
1 clove garlic, minced
1 tsp. fresh-ground pepper
1 1/2 tsp. salt

Mix well. Pour over:
1 1/2 # beef chuck or sirloin, cut into 1" pieces (can also use chicken breasts and boneless pork chops)

Refrigerate overnight, turning occasionally.
Thread meat onto wooden skewers soaked into water for at least 1 hour.
Grill over hot until desired doneness. Turn often.

Italian Vegetable Kabobs
Marinade:
3 T. Italian dressing
2 T. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. salt

Mix well. Pour over:
Assorted bell pepper, cut into chunks
1 sweet purple onion, cut into chunks
Fresh button mushrooms
Fresh pineapple chunks
Cherry tomatoes

Pour boiling water over mushrooms in a bowl; let stand 1 minute, drain.
Let marinated vegetables sit at room temperature for 30 minutes.
Thread onto wooden skewers soaked into water for at least 1 hour.
Grill over medium about 12 minutes, or until tender.

{LDM}