Asian Noodle Salad

Submitted by Janet Schlosser

1 lbs thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots
2 Tbsp honey

Combine wet ingredients including peanut butter into a sauce. Make noodles as directed and toss in fresh ingredients. Mix all with sauce.

Fried Rice

Submitted by Nicole Sizemore

1-2 green onions, as desired
2 large eggs
1 tsp. salt
pepper to taste
4 Tbsp oil
4 cups cold cooked rice
1-2 Tbsp light soy sauce or oyster sauce
Add peas & carrots if desired

Wash & finely chop vegetables. In a bowl, lightly beat eggs with salt & pepper.

Add 2 Tbsp oil to frying pan. Let pan & oil get hot then add beaten eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove eggs & clean out the pan.

Add 2 Tbsp oil to hot pan. Add the rice. Stir-fry for a few minutes. Stir in sauce as desired.

Add vegetables to rice & heat through. Add scrambled eggs. Mix thoroughly. Serve hot.

**Note - add green onions right before you serve to keep it crisp.

Jello Salad

Submitted by Sarah Terry

8 oz cool whip
15 oz can pineapple tidbits
1 small box of jello- any flavor, but raspberry is very yummy! Do not make, the jello.
16 oz cottage cheese

Mix all togther-- adding the jello just as a powder! Enjoy!

Banana Fosters Crepes

Submitted by Sarah Terry

Crepe Ingredients
Makes thirty-two 6-inch or twelve 10-inch crepes

1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
1 tsp vanilla

Filling Ingredients
Serves 4

1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup dark-brown sugar
2 ripe bananas, cut into 1/4-inch rounds
1/8 teaspoon ground cinnamon
Pinch of coarse salt
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
4 small Basic Crepes
1/2 cup creme fraiche or vanilla ice cream

Crepe Directions

1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter & vanilla. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

2. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's OK; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Filling Directions

1. Warm butter and sugar in a saute pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add rum. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. (Or light with a long match.) Cook until flames stop, about 1 minute. Divide bananas among crepes; reserve sauce in pan.

2. Fold each crepe in half, then fold in half again. Drizzle crepes with reserved sauce, and top with creme fraiche or ice cream. Serve immediately.

Champagne Peach Punch

Submitted by Sarah Terry

Makes about 12 (5-ounce) servings.

Ingredients:
1 16-ounce package frozen sliced peaches
1/4 cup sugar
2-1/2 cups orange juice
2 tablespoons lemon or lime juice
4 cups unsweetened pineapple juice
Cubed or crushed ice


Directions:
1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth.
2. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice or lime juice. To serve, slowly stir in champagne, sparkling wine, or pineapple juice. Serve over cubed or crushed ice.
Make-ahead tip: After stirring in orange and lemon juices, cover and refrigerate overnight or until serving time.

BBQ Pulled Pork Sandwiches

Submitted by Trish Shroeder

1 pork roast
BBQ sauce (Head Country BBQ Sauce is the best)
Hamburger Buns

Cook roast in the crock pot covered in BBQ sauce until tender. Shred the meat with a fork and cover with more BBQ sauce. Serve on hamburger bun.

Grilled French Bread and Veggie Salad

Submitted by Janet Schlosser

1/2 Loaf of French or Italian Bread
1 Yellow squash
1 cucumber
1 bell pepper
1/4 block cheese (favorite - mozzarella balls go really well in this salad)
1 Tomato

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp Italian seasoning
Salt & Pepper to taste

Grill cubed bread until toasted and lightly browned. Add veggies and drizzle with dressing.