Creamy Waldorf Salad

Ingredients

4 C (about 4 medium apples), chopped
1/2 C celery, chopped
1/4 C maraschino cherries, halved
1/4 C pecans or walnuts, chopped
2 Tbsp. raisins
1/3 C mayo
1/3 C vanilla yogurt
1/3 C whipping cream, whipped to medium peaks

Directions
1. In a large bowl, combine all ingredients except whipped cream. Mixing well.
2. Gently fold in whipped cream.
3. Store in refrigerator.

Black Bean Avocado Salsa

Ingredients

1 can black beans, drained
1 can mexi-corn, drained
1 1/3 C avocado, peeled and chopped
1 C cucumber, peeled, seeded and chopped
1 C chopped tomato
1/2 C green onion, thinly sliced
1 small jalapeno, chopped
1 tsp lime juice

DRESSING
2 tsp. cider vinegar
1 tsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

Directions
1. Combine all ingredients EXCEPT the dressing ingredients. Stir gently to combine.
2. Whisk dressing ingredients together. Mix well.
3. Pour dressing mixture over salsa ingredients. Stir gently to incorporate. Refrigerate for at least an hour to meld flavors.
4. Serve with tortilla chips.

Lacy Walnut Cups

Ingredents

3 Tbsp butter, melted
1/4 C brown sugar, packed
2 Tbsp light corn syrup
1/4 C walnuts, finely chopped
1/3 C flour
1/4 tsp cinnamon
1/4 tsp salt

Directions
1. Preheat oven to 375 degrees.
2. Mix butter, brown sugar and corn syrup. Add remaining ingredients and mix well.
3. Bake 1 at a time. Drop by rounded tablespoons onto a lightly greased baking set and flatten with the back of a spoon to create a 3″ circle.
4. Bake for about 3 minutes or until evenly browned.
5. Remove from oven and let stand on baking sheet for 1 – 1 1/2 minutes, until edges are firm enough to to lift with a spatula.
6. Immediately place on an inverted custard cup and allow to cool. Repeat with remaining batter.
7. Fill with ice cream, fruit, custard, etc.

Cauliflower Gratin with Prosciutto

Ingredients
1 head of cauliflower, about 2 pounds
2 1/2 Tbsp. butter, divided, plus more to grease the baking dish
3 Tbsp. fine bread crumbs
1/2 tsp. salt
2 Tbsp. flour
3/4 C milk
3/4 C chicken broth
1 bay leaf
1 clove garlic, peeled and halved
1 oz. prosciutto
1 C cheddar cheese

Directions
1. Preheat oven to 400 degrees. Butter 1-2 quart baking dish. Big enough to have the cauliflower in a single layer.
2. Trim cauliflower, cut into florets and cook until tender, about 6 minutes. Drain and run under cold water to stop cooking.
3. Melt 1/2 Tbsp. butter in small saucepan over medium heat. Add bread crumbs and stir to coat with the butter. Season with salt. Cook, stirring until bread crumbs are golden brown, about 5 minutes. Set aside.
4. Melt 2 Tbsp. butter in separate small saucepan over medium heat. Add flour and whisk to blend. Cook for 1 minute then add milk, broth, bay leaf and garlic. Bring to a boil whisking, then adjust heat to maintain a bare simmer and cook 8-10 minutes, scraping sides of pan occasionally. Season with salt and pepper. Remove bay leaf and garlic. Keep warm.
5. Cut florets in halves or quarters and arrange in prepared baking dish. Pour sauce over the cauliflower, tear prosciutto into and scatter over sauce. Top with bread crumbs.
6. Bake in lower part of oven for 30 minutes or until bubbly and browned. Let rest for 15 minutes.

Strawberry Fruit Dip

Ingredients
1/2 C strawberry preserves
1 – 8 oz. pkg. cream cheese, softened
4 oz. plain yogurt
1 – 8 oz. – container Cool Whip, thawed

Directions
1. Combine the preserves and cream cheese until well blended, beat in yogurt.
2. Gently fold in whipped topping until fluffy and of uniform color.
3. Chill. Remove from refrigerator 15-30 min prior to serving to ensure a good consistency.

White Fruit Dip

Ingredients
1 – 8 oz. – cream cheese, softened
1 – 7 oz. – jar marshmallow creme

Directions
1. Put jar of marshmallow creme in a bowl of hot water to soften.
2. In a mixing bowl, beat cream cheese until smooth and creamy
3. Add in marshmallow creme and beat until well blended.
4. Refrigerate for one hour. Remove from fridge 15 minutes before serving.
5. Serve with assorted fruit.

Caramel Dip

Ingredients
6 oz. cream cheese, softened
3/4 packed brown sugar
1 C sour cream
2 tsp. vanilla
2 tsp. lemon juice
3/4 C cold milk
1 pkg. (3/4 oz.) instant vanilla pudding
assorted fresh fruit

Directions
1. In a mixing bowl, beat cream cheese and brown sugar until smooth; add the sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each addition
2. Cover and chill for at least one hour.
3. Serve with fruit.

Patriotic Dessert Supreme

Ingredients
1 angel food cake, cut or torn into pieces
1 can cherry pie filling,
1 can blueberry pie filling
2 – 12 oz. container Cool Whip
1/2 C cherry’s or strawberries
1/2 C blueberries
glass trifle bowl

Directions
1. Layer the ingredients in the trifle bowl in the following order…
1/2 of the angel food cake, cherry pie filling, 1 container Cool Whip, second half of angel food cake, blueberry pie filling, 2nd container of Cool Whip.
2. Top with fruit. Keep refrigerated.


Mayonnaise

Aletha Hutchinson

Ingredients
1/4 C vinegar
3/4 C oil
1 egg
2 Tbsp. sugar
1 tsp dry mustard
1 tsp salt
1/2 tsp paprika
1/4 C cornstarch
1 C water

Directions
1. In a small bowl put in, vinegar, oil, egg, sugar, mustard, salt and paprika. Do NOT stir.
2. In a small saucepan, combine cornstarch and water. Stir constantly until thick and clear.
3. Add to ingredients in bowl and beat vigorously. Keep refrigerated.