Bandana Bonanza!

Frozen Fruit Salad

1 cup sugar
20 oz. can crushed pineapple, juice reserved
2 small packages frozen strawberries
29 oz. can apricots, drained and quartered
4 large bananas
Boil sugar with one cup pineapple juice for two minutes. Add strawberries. After strawberries are thawed add remaining fruit. Freeze in a 9 x 13 pan.

This is a flexible recipe. You can use other fruits or add extras.

Refrigerator Cole Slaw

2 cups sugar
1 cup vinegar
1 cup water
1 teaspoon mustard seed
1 teaspoon celery seed

Boil sugar, vinegar, water and seasoning for two minutes. Set to side and let cool to room temperature.

1 cabbage
1 bunch celery

Chop small, 1/4 inch size approximately.
Soak the cabbage in water and ice to crisp.
Add drained cabbage and celery together and mix with the dressing.
This is supposed to keep for weeks in the refrigerator.
I like to use it on sandwiches and hot dogs. It is sweet and crispy!

Happy Birthday Randy!

KFC Coleslaw

KFC Coleslaw

Ingredients:

1 small head of cabbage or 1/2 head large cabbage, shredded, sliced or diced

1/3 cup sugar

1/2 teaspoon salt

1/4 cup milk

1/2 cup mayonnaise

1/4 cup yogurt

1 1/2 Tablespoon vinegar

2 1/2 Tablespoon lemon juice

Mix the dressing. Then add the cabbage. Let it marinate in the fridge to allow juice from cabbage to reduce the volume. Or, just eat when done mixing!

Lemon Curd Meringue Cake

French Onion Soup

French Onion Soup
Parmesan Croutons
4-3/4" thick white bread slices
(French bread makes good croutons too.)
1/4 cup buter, melted
2 teaspoons grated Parmesan cheese

1. Cut bread into 3-inch rounds using a large biscuit cutter or use similar shaped bread product that doesn't have to be cut.
2. Gernerously butter a baking tray. Or use parchment paper. Arrange bread on tray leaving some space between pieces. Brush tops with butter.
3. Sprinkle with Parmesan.
4. Bake 350 for 10-15 minutes or until dry and lightly browned.
(The Stouffer Cookbook)