CARAMEL APPLE DIP

1 (8OZ.) Pack Cream Cheese, softened
1 Cup Brown Sugar
1 Tsp. Vanilla
!/4 Cup Chopped Nuts
Apple Slices

Beat crean cheese, brown suar and vanilla together until smooth. Serve.

TENDERIZE ROASTS

To tenderize a roast add some tomatoes to it to tenderize the meats.

KEEPING POTATOES WHITE

A little vinegar or lemon juice added to potatoes will keep them extra white when mashed. Add before draining.

KEEPING GREENS FRESH COLOR

A  teaspoon of sugar added to the water will keep greens  their fresh color.

HOT OIL NOT TO SPLATTER

To keep hot oil from splattering sprinkle a little salt or flour in pan before frying.

CHICKEN PASTA SALAD

4 Cups Rotelli Noodles, cooked and rinsed and drained
2 Cups Chicken Breast, cooked
1 Cup Water Chesnuts, sliced
1/2 Cup Parsley, chopped
1/2 Cup Green Onions, chopped
8 Cup Spinach, torn

Marinate all but greens overnight. Add spinach, parsley and onion and serve.

Dressing(marinate)

1/4  Cup Sesame Seeds
1/4 Cup Oil
1/8 Cup Soy Sauce
1/3 Cup Vinegar
2 Tablespoons Oil
3 Tablespoons Sugar
Salt and Pepper to Taste
 Warm sesame seeds in oil., cool and add remaining ings. Make a little extra and save. When pasta is marinated overnight it may be a little dry when the greens are added so you can add the extra dressing then.

BEAN SALAD

2 or 3 Cans Dark Red Kidney Beans, drained
1/2 to 1 Cup Onion, chopped
3/4 to 1 Cup Sweet Pickles, diced
3 to 4 Hard-Boiled Eggs, diced
2 Tablespoons Cider Vinegar
2 to 3 Tablespoons Sugar

Combine all ings. Keep ref.