Foods Recipes

6 tb Margarine

1/2 lb Mushrooms; sliced

1 c Celery; diced

1/2 c Yellow onions; diced

1/2 c All-purpose flour

1 1/2 c Chicken broth

1 ts Worcestershire sauce

1 ts Lemon juice

16 oz Salmon, canned

1 c Sour cream

1 tb Pimientos; chopped

1 tb Fresh parsley; chopped

12 Crepes; *see note

1 c Swiss cheese; shredded

Lemon wedges; for garnish Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and saute about

2 minutes. Add the onion and celery and continue to saute for 3-4 minutes

longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. 2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over

low heat, stirring constantly, until mixture thickens. 3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1

minute. 4. Place 1/4 cup filling on each of the crepes. Roll crepes and place

seam side down in greased baking pan in single layerd cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. Serve immediately

with lemon wedges.

1 pk (3.8 ounces) Idaho

-scalloped potatoes 1 c Mixed vegetable juice

-cocktail 1 Zucchini, cubed

1 sm Tomato, chopped

1 Green pepper, cut into thin

-strips 1 sm Onion, thinly sliced

2 tb Butter or margarine

1 ts Dried basil leaves 3/4 cup

-milk In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved. Stir in zucchini, tomato, pepper, onion, butter and basil. Cover loosely with plastic wrap; cook on High 6 to 8 minutes, stirring once. Stir in milk. Re-cover and cook on High 7 to 9 minutes or until potatoes and vegetables are just tender, stirring once. Let stand 5 minutes. Makes 4 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

1 c Condensed cream of celery

Soup 1/2 c Milk

4 c Hash brown potatoes, frozen

Loose pack 1 pk Cream cheese, 3 oz.

1 c Small whole onions, drained

And cut into pieces, 8 oz. 1/2 c Sharp American cheese, shred

In a saucepan, combine soup, milk and cream cheese. Cook and stir over mediu, heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and bake at 350 degree for 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven to melt the cheese. Randy Rigg

1 lb Fresh or frozen asparagas,

- cut into 1 inch pieces 1 tb Cornstarch

1 1/2 c Milk, divided

2 tb Butter or margarine

1 ts Salt

1/2 ts Pepper

1/2 ts Dried parsley flakes

1 1/2 lb Fully cooked ham, cubed

3 Hard cooked eggs, chopped

2 c Shredded cheddar cheese

- (8 oz.) Toast points or biscuits In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tb. milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagas; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

3 c Granny Smith Apples,

-peeled and chopped 2 c Raw cranberries

1 1/2 ts Lemon juice

1 1/2 c White sugar

--------------------------TOPPING-------------------------- 1 1/3 c Quick oats

1 c Chopped walnuts or pecans

1 1/3 c Brown sugar

1 Stick butter, melted

Preheat oven to 325 In a shallow 2 qt. casserole, mix cranberries and chopped apples. In a small bowl mix lemon juice and white sugar. Sprinkle this mixture over the cranberries and apples and mix together until just moistened. In another bowl mix together all ingredients for topping and sprikle over the top of the cranberry mixture. Bake at 325 for 1 hr. and 15 min. *Be sure to use quick oats. If regular oats are used the recipe will be runny. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 1 DEC 1995 143310 ~0500 -----