Wassail

Recipe from: Tricia Platt

12 C Water
1 3/4 C Sugar
2 Cinnamon Sticks
1/2 T. Whole Cloves

Boil for 30 min. then add:

1/2 Gallon Cider
23 oz. Pineapple Juice (1/2 large can)
1/2 6oz. Orange Juice Concentrate (frozen)
1 1/2 Lemons - squeezed for juice

It's the best! 

Asian Chicken Salad

Sarah Keleise Ferguson’s recipe received from friend, Tiare Terrell 2008

Salad:

1 medium head cabbage (½ purple & ½ green cabbage- chopped)

8-10 green onions (chopped)

1 cup sliced almonds

1 pkg ramen noodles (crushed- uncooked)

1 roasted chicken (chopped)

Dressing:

1 cup extra virgin olive oil

2/3 cup sugar

1/3 cup rice wine vinegar

1 tsp salt

1 tsp pepper

Chop all salad ingredients; mix dressing & pour over salad. Toss and EAT!

Excellent the same day but even better the next day after all the flavors

have fused and absorbed.

Chocolate Chip Cookie Cake

1/2 cup butter

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 egg

3/4 teaspoon vanilla

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

Preheat oven to 350˚F. Spray pan with vegetable pan spray.  In a large bowl, cream butter with sugars.  Add egg and vanilla and mix well.  Stir in flour, baking soda and salt; mix well.  Stir in chocolate chips.  Spread dough into prepared pan with spatula.  Bake 15-20 minutes or until light golden brown.  Cool on rack 5 minutes.  Remove from pan.  Cool before cutting.  Decorate.

Makes 8-10 servings.

Sweet Potato Fries

From: Allrecipes.  The Platt Fam had this as a side-dish the other night and it was a hit, even with the kiddos!

Here's the link: http://allrecipes.com/Recipe/Ts-Sweet-Potato-Fries/Detail.aspx

INGREDIENTS 

4 sweet potatoes, cut into large French fries

1 tablespoon water

2 teaspoons Italian seasoning

1/2 teaspoon lemon pepper

1 pinch salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
3. Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Mom's Apple Crisp

Recipe from: Kay Ferguson

8 Granny Smith apples, peeled and sliced
3/4 to 1 cup white sugar
1 Tablespoon cinnamon 1/2 teaspoon nutmeg

Stir together all of the above. Pour into 9” x 13” baking pan.

Topping:

1 cup melted butter 1 cup quick cooking oats
1-1/4 cups brown sugar, packed 1-1/2 cups flour
1/2 teaspoon cinnamon 1/4 teaspoon salt

Stir together above ingredients for topping. Crumble on top of the apples.
Bake at 350 degrees for about 30 to 40 minutes, or until apples are tender
and bubbly. Serve warm or cold with whipped cream of ice cream.

Strawberry Spinach Salad

Recipe from: Melinda McCarthy
Serves: 8

INGREDIENTS
2 bunches spinach, rinsed and torn into bite sized pieces
4 c sliced strawberries
1/3 c canola oil
¼ c white wine vinegar
½ c white sugar
¼ tsp paprika
1 T minced onion
2 T sesame seeds
1 T poppy seeds
¼ c sliced almonds

DIRECTIONS
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, onion, sesame seeds, and poppy seeds.
In a large bowl, toss together the spinach and the strawberries.
Pour dressing over the spinach and strawberries. Sprinkle almonds on top. Toss to coat.
Serve immediately.

NOTES
Leave dressing on the counter until ready to use. Do not put it in the fridge since it will become too thick to toss with the spinach. Also, salad must be prepared immediately before serving. It will not store in the refrigerator.

Slow Cooker Chicken Tortilla Soup

Mmm, Mmm, Good!
Recipe from: Melinda McCarthy
Serves: 8

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 T chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.