Bon Appetit Friends

Dressing: 2 T. sesame seeds 1 T. poppy seeds 1 T minced onion ½ c. white sugar ½ c. olive oil ¼ c. distilled white vinegar ¼ t. paprika ¼ t. Worcestershier Sauce Put ingredients in a bowl and whisk together. Cover and chill for at least one hour. Salad: 10 oz. fresh spinach 1 quart fresh strawberries – cleaned, hulled and sliced ¼ c. blanched, slivered almonds Combine salad ingredients in large bowl. Whisk chilled salad dressing, pour over salad ingredients and toss. Refrigerate salad for at least ten minutes before serving.

½ cabbage chopped fine 2 c. cooked, diced chicken 2 green onions chopped fine 2 T. slivered almonds 1 pkg chicken or oriental flavored ramen noodles 2 T. toasted sesame seeds (optional) Dressing: ¼ c. oil 2 ½ T vinegar 1 T. sugar 1 t. salt ½ t. pepper

Dressing: 2/3 c. vegetable oil 1/3 c. cider or red wine vinegar ½ c. sugar 2 T. lemon juice 2 T. finely chopped onion 2-3 t. poppy seeds ½ t. salt Salad: 10 c. torn romaine 1 c. swiss cheese 1 med. apple (red) 1 med. pear (green) ¼ cup dried cranberries ½ - 1 c chopped cashsews Mix dressing in blender and set aside. Toss on salad right before serving. *Dressing makes enough for two salads If you're not a salad lover, you will be after eating this one.

1 head iceburg lettuce 1 c. chopped green pepper 1 c. chopped olives 2 c. frozen peas ½ c. green onion 1 bottle baco-bits 1 ½ c. mayo 1 ½ c. sour cream 1 c. parmesan cheese Mix sour cream & mayo, layer ingredients in a clear dish and serve. This one I got from my Aunt Sue, and it is always a hit.

1 cube butter 6 eggs 1 c. milk 1 c. flour dash of salt Preheat oven to 400, then place cube of butter in an  8 ½ x 11 pan and melt in oven. Beat eggs, then mix in flour to make a paste. Whisk in milk. Pour mixture in a blender or use a hand blender. After butter is melted, pour mixture over butter and bake for 25 minutes. This was a favorite Sunday night dinner for me growing up. Try not to think about all the butter and eggs. It's worth it every once-in-a-while.

2-4 c. rolled oats (I usually do 4) 1 c. chopped nuts ½ c. coconut ½ c. brown sugar ¼ c. melted butter Mix together and spread on a cookie sheet. Bake at 350 for 15 min., stirring once mid-baking. Pour back into a mixing bowl while it is still hot and add: ½ c. wheat germ ½ c. honey (more or less to taste) Spread back on cookie sheet and bake for 3-4 min. Let cool completely on cookie sheet. Once it is cool add additional toppings (raisins, cranberries, chocolate chips, etc.) *You can quadruple the recipe and use a big can of oats from the cannery – it makes a lot. My mom is famous for this one. It is yummy.

2 c. all-purpose flour (1/2 whole wheat works) 3 T. sugar 2 t. baking powder 1 t. baking soda ½ t. salt 2 large eggs, slightly beaten 3 cups buttermilk 4 T. butter Heat griddle to 375 degrees. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Add eggs, buttermilk and butter. Keep warm in 175 oven. These are to die for. A little secret I learned in Hawaii is to place sliced bananas on the pancake before you flip them. So yummy. *Makes nine 6-inch pancakes *Special thanks to Martha Stewart and Lara Andersen for sharing this one with me!