Susan's Apricot Salad Dressing

1 teaspoon Dijon mustard
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil -- or good olive oil
2 tablespoons sugar
salt and pepper -- to taste

In a blender or food processor, mix together mustard, apricot nectar, red wine vinegar, sugar and salt and pepper. While machine is running, slowly add oil. Serve on top of Susan's Special Salad


NOTES : Yummy dressing served with Susan's Special Salad.

Susan's Special Salad

mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans



NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing

Beth's Chicken and Rice Casserole

3 large chicken breasts -- cooked, cut into bite-size pieces
1 1/2 cups uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1 cup mayonnaise
2 1/2 cups chopped celery
1 package dry onion soup mix
1 tablespoon lemon juice
4 ounces sliced mushrooms
crushed potato chips
sliced almonds


Cook the rice in 3 cups chicken broth or water. Combine all ingredients except the potato chips and almonds in a large bowl. Transfer mixture to a 9 X 13 pan. Bake at 375 degrees for 30-35 minutes. During the last 15 minutes of baking, top with crushed potato chips and sliced almonds.



NOTES : This is a great potluck casserole. If I'm serving a bunch, I cook a whole bag of chicken tenders and add another can of soup.

Pam's Punch

4 cups cranberry juice
4 cups pineapple juice
1/2 cup sugar
1 tablespoon almond extract
2 liters 7-Up®
Vodka -- optional

Mix all ingredients together, adding 7-up just before serving.


NOTES : I made this for a bridal shower for my friend Pam - I liked it so it has become my favorite punch recipe. The almond extract really makes it yummy! Freeze some in a decorative mold to use as ice.

Summer Slush

1 large can pineapple juice
2 cans frozen lemonade concentrate
1 can lemon juice
3 packages raspberry Kool-aid
4 cups sugar
1 package frozen raspberries

Mix all ingredients together, adding water to make 2 gallons. Put in a giant container (like Tupperware) and freeze. Take from freezer and stir to make it slushy

Bacon Potato Chowder

1 pound maple flavored bacon
2 medium onions -- chopped
1 16 ounce can corn -- undrained
6 medium new potatoes -- cut in cubes
2 cans cream of potato soup
half & half or whole milk
2 cups Monterey jack cheese -- shredded (or up to 3 cups)

Cut potatoes and place them in a steamer, cook until fork tender (about 20 minutes). Meanwhile, cook bacon until golden brown and crisp, place on paper towels and let cool.

Chop the onions and cook them in the bacon grease (I usually cook them in two batches) you want them caramelized to a nice golden brown. Now decide how much of the bacon grease to remove (remember the grease is a big part of the flavoring).

With all the caramelized onions in the pan, add the canned soup and the corn. Stir until nice and hot then add the steamed potatoes. The soup will be very thick at this point. Gradually add the cream/milk until you reach the desired consistency. Crumble the bacon and add it to the soup. Then add the cheese.



NOTES : This is wonderful - fattening of course - but really, really good.
Be very careful not to let the soup boil as it has a tendency to break down and thin out.

Pickled Beets

1 1/2 quarts canned beets (2 no. 10 cans) -- sliced or whole
1/2 quart cider vinegar
1/2 cup brown sugar
1 7/8 ounces granulated sugar -- scant 1/2 cup
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice

Drain beets. Reserve 1 cup juice for next step.

Mix vinegar, sugars, spices, and liquid from beets.

Heat to boiling point. Boil 5 minutes.

Pour hot mixture over beets. Chill 24 hours before serving.


NOTES : This is Gale's favorite beet recipe. Sliced onions, separated into rings, may be added. Also, granulated sugar may be substituted for brown sugar.