Sarah's Salad

Submitter by Shari Gibbons
(I love this green salad because it's fairly simple, easy to make and we love the taste.)

1 head iceberg lettuce
3 strips bacon
1/2 (10 oz.) package frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (or about 2 1/2 ounces in strips)
2/3 cup chopped green onion
1/4 cup mayonnaise
1/4 cup Miracle Whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired. with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.

Makes 8 servings.

Lion House Recipe

Rocky Road Cake

Submitted by Anna Rae Nelson
A Nelson favorite, adapted from "All Fools Cake" recipe

2 cups flour
2 cups sugar
1 cup salad oil
2 tsp. soda
1 tsp. salt
1/2 cup cocoa
2 unbeaten eggs
1 tsp. vanilla

Put ingredients into a large mixer bowl and beat well adding 1 1/2 cups boiling water. Beat again, then pour into greased and floured dripper pan. Bake in a 350 degrees oven for about 30 minutes. Do not overbake!

Rocky Road Frosting

Melt together 2 squares chocolate, 1/2 cube butter or margarine, 1/4 cup water, and 1 cup miniature marshmallows. Cool and add 1 teaspoon vanilla and enough powdered sugar for desired consistency. Spread a thin layer on cake, then thin remainder of frosting and add 1 cup miniature marshmallows and 1 cup broken nuts. Spread over the cake.

Pecan Shortbread Bars

1 cup softened unsalted butter
1/3 cup brown sugar
1/4 tsp. salt
1/2 cup chopped pecans
1/3 cup sugar
1/2 tsp. vanilla
2 cups flour

Beat butter and sugar at medium speed for about 1 minute. Add salt and vanilla and mix. At slow speed add flour in 3 additions, beating just until incorporated. Stir in pecans. Press evenly in 9 x 13" ungreased pan. Bake at 325 degrees F. for about 30 minutes or until golden. Let cool for 5 to 10 minutes and cut into desired squares. Let cool completely. Melt about 3/4 cup chocolate chips and drizzle over the top.

Vegetable Salad

Submitted by Loralei Holt

1 green pepper, cut up
1 red pepper, cut up
Swiss cheese, grated
1 pkg. bacon, cooked and crumbled
tomatoes
cashew nuts
romaine lettuce
red onion (to taste)

Mix together and chill. Add some Briannas Poppy Seed Dressing just before serving.

Molten Chocolate Cake

4 pieces (squares) Semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole eggs yolks
6 tbsp. flour
2 cups Real Whipping Cream (seriously it's much better)
2 tbsp. sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate in also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Fresh Tomato Soup

2 cups water
5 pounds fresh tomatoes (15 medium)
1/4 cup sugar
2 tbsp. salt
1 tbsp. pickling spices
3 large onions
bunch of parsley, chopped
1 bunch celery (6 cups diced)
5 strips bacon
2 tbsp. flour

Cut tomatoes into quarters. In a large stock pot add the tomatoes, water, sugar, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours.

Cut the bacon fine and brown. Add flour and just brown lightly. Put the tomatoes and vegetable mixture through a vitamix juicer or a blender, then return to the pot. Add the bacon to the tomato mixture and bring to a boil.

Makes 10-12 servings.

Add 1 teaspoon of unsweetened cream to each bowl before serving.

**Make only from fresh tomatoes when in season. this will keep well frozen or canned, but leave out bacon and flour and add to soup before serving.

Cherry Dessert

Submitted by Sylvia
(Recipe by Suzie Castro in California)

1 cup crushed pretzels
1 cup white sugar
1 cup melted butter
1 or 2 cans or cherry pie filling - CHILLED
1 0z container Cool Whip
1 cup powdered sugar
1 oz pkg. cream cheese

In medium size bowl, combine 1 cup crushed pretzels and 1 cup sugar. Pour melted butter into mixture and stir to make a soft dough. Spray 1- 9x13 or 2- 8 inch pie plated with Pam. Pat dough into bottom of plate. Refrigerate till butter is chilled, maybe 1/2 hour. In mixing bowl add Cool Whip, softened cream cheese and mix until smooth. Gradually add 1 cup of powdered sugar and mix until creamy and smooth. Pour evenly on top of crust. Refrigerate for at least 1/2 hour. Open chilled can of Cherry pie filling and pour over the top. Enjoy!

Berry Fruity Salad

Submitted by JoAnne Baron

2 lbs. strawberries
12 oz. raspberries
12 oz. blueberries
12 oz. blackberries
Kiwi as a garnish

Dress with simple syrup.
1/4 cup sugar
1/4 cup water
Microwave 1 minute.
Cool, than pour over salad (do not need to pour all the syrup on the salad).

Fluffy Pink Salad

Submitted by Candee Robinson

1 container cottage cheese, 24 oz.
1 package strawberry Jello
1 can crushed pineapple
1 carton of Cool Whip, 8 oz.

Combine dry jello and cottage cheese. Drain pineapple. Add to mixture. Fold in Cool Whip. Add strawberries, if desired. Keep refrigerated until ready to serve.

Pasta Vegetable Salad

Submitted by Pat Todd

2-4 cups pasta, cooked according to package directions
2 cups carrots
2 cups celery
1 chopped onion (or tbsp. dehydrated onions) or chopped green onions
1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can whole kernel corn
1 can olives (I usually cut them in half)

Combine above ingredients with Italian dressing and refrigerate several hours or overnight.
The beans add a lot of protein and fiber.
Before serving add more dressing as needed, a little onion powder, salt and pepper as needed and add:

1 10-12 oz. bag of frozen green peas, thawed
2 to 3 cups grated cheese
2 to 3 slices tomatoes on top of salad

Chicken Pasta Salad

1 package Rigatoni
1 large jar pasta sauce
1 large can chicken or 1 chicken breast cubed and cooked or cup of roasted chicken, shredded
1 can medium olives or sliced olives
1 bunch green onions, chopped
1/4 cup olive oil
1/8 cup soy sauce
1 tbsp. minced garlic
1 cup Parmesan cheese
Fresh basil, artichoke hearts, peas (all optional)

Serves 8-10

Mandarin Orange Jello Salad

Submitted by Diane Wilber

2 (16 oz.) cartons small curd cottage cheese
1 (12 oz.) container Cool Whip
2 (6 oz.) cartons orange Jello (do not dissolve Jello, just put in the dry powder)
3 911 oz.) cans mandarin oranges, drained

Combine cottage cheese, Cool Whip and dry jello; mix well. Fold in mandarin oranges.

Refrigerate for 24 hours before serving.

This is an all time favorite of Mike's mother, whenever we would get together for dinner in Cato-Meridian, New York, during the 21 years we lived in Vergennes, Vermont. It was always quickly consumed, yet is so easy to prepare. Enjoy!

Pasta Salad

Submitted by Bernice Earl

This is one of those "add amounts as you like it" recipes

17 oz. pkg bowtie pasta
2 - 12.5 oz. cans cooked chicken (Kirkland Brand)
green seedless grapes
4 large stalks of celery (to your taste)
cashew (I like to use the raw, unsalted ones)

For the dressing I used Miracle Whip, some ready made Ranch Dressing, and milk to thin it down. That is all there is to it. We like it and hope you will too.

Fruit Salad

1 large pkg. vanilla pudding
1 can pineapple chunks
2 bananas
1 can fruit cocktail
1 can mandarin oranges
2 dozen strawberries
1 medium cantaloupe

Slice strawberries, bananas, and cantaloupe into bite sized pieces. Combine all fruit in a bowl with juice from pineapple and fruit cocktail. Pour pudding powder over fruit and stir. Refrigerate until ready to serve.

Shirmp Salad

Submitted by Marie Burke

22 oz. sea shell macaroni, cooked, rinse, and cooled in refrigerator. In a large bowl make a dressing of 3/4 cup Miracle Whip, 3/4 cup mayonnaise, 1/2 cup canned milk. Stir with whisk. Add 1 chopped green pepper, 6 green onions (finely chopped), 2 large chopped tomatoes, 1 cucumber (peeled and chopped), 2 cups frozen peas (rinsed). Add macaroni and mix. Salt and pepper to taste.

Gluten-free Chocolate Chip Cookies

Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup Dark brown sugar
2 large eggs
2 tbsp. vanilla extract
1 - 12 oz. bag chocolate chips

Preheat oven to 350 degrees F. and line 2 cook sheets with parchment paper. (It will be your new best friend.) Cream butter, sugar, and brown sugar about 1 minute on medium speed with hand held mixer. Add eggs, 1 at a time mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoons of dough onto cookie sheets, about 2" apart.

Bake 10 to 12 minutes or until golden brown.

Remove and place pan on wire rack to cool, 3 to 5 minutes, then transfer cookies directly to rack to cool completely. Store cookies in an airtight container.

Roasted Tomato Soup

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves

2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)

Directions:

Preheat the oven to 400 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.

In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.

Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.

Best Fudge

Submitted by Marie Burke

5 cups sugar
7 oz. of Hershey bars, broken up
12 oz. can evaporated milk (Sego Milk)
1 cube butter
2 - 6 oz. packages chocolate chips
1 tsp. vanilla
2 cups walnuts
dash salt

Combine sugar, milk, butter in a heavy pan. Bring to a rolling boil, stirring constantly with a wooden spoon to keep from scorching. Boil 4 minutes. Remove from heat and add chocolate pieces and vanilla. Stir until melted. Add walnuts. Pour into 9x13 inch buttered dish.

Don't eat more than one pound per day.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted

Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.

Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.

Corn Pasta Salad

2 cups cooked tri-colored spiral pasta
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Potato Salad for 8-10

Submitted by Marlene Simms

3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced

Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.

When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.