DIFFERENT WAYS TO EAT CUCUMBERS

Wedges Dipped In A Spicy Thai Sauce
Onions And Sliced Cucumbers In Ranch Dressing
Tomatoes And Cucumbers In Sour Cream
Sliced With Onion And Drizzled With Olive Oil And Vinegar
Salted And Drizzled With Balsamic Vinegar
Shredded And Mixed With Vanilla Yogurt
Cover With Cider Vinegar, A Little Oil, Diced Onions, Garlic, Salt and Pepper.
Sliced And Mixed With Mayonnaise And Milk
Sliced With Italian Dressing
Peeled, Sliced And Topped With Lime, Salt And Lemon Juice
Sliced Wih Fresh Tomato, Sunflower Seeds And Ranch Dressing
Sprinkled With Lemon, Salt And Chili Powder
Marinated In Vinegar, Salt, Pepper, Garlic And Chili Powder
Sliced Very Thin And Add A Dash Of Salt And Let Sit One Hour Then Add Some Green Onions and Balsamic Vinegar.
Cucumbers Are Also Good Sliced Thin And Put On Your Sub. Sandwiches

CHERRY LIMEAIDE

1 Cup Sprite
1/4 Cup Cherry Juice
2 to 2 Lime Wedges


Pour sprite into a glass over ice. Add the cherry juice. Add 2 or 3 lime wedges, squeezing slightly before dropping each one in. This will make one glass.

CUCUMBERS AND RED PEPPER SALAD

3 Medium cucumbers, peeled and thinly sliced
2 Teaspoons Kosher Salt
1/2 Cup Rice Vinegar, seasoned or regular
1/2 Cup Water
3 Tablespoons Sugar
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Minced Red Onion

In a strainer place the cucumber slices and put in a bowl to drain. Salt the cucumbers and toss well. Let sit in ref. for 1 hour. Prepare the marinade.
Combine the vinegar, water and sugar and the red pepper in a small saucepan and bring to a boil. Cook until it is reduced to around 1/3 cup. Cook for around 10 minutes. Remove from the heat and add the onion. Let this cool to room temp. Take the cucumbers out of the ref. They should be drained. Draining them pulls the mositure out of them so they will be crisp. Mix the marinade with the cucumbers. Put in ref. until ready to serve. Best if let sit a few hours in the ref. for the flavors to combine.

CANDY BAR COOKIES

1 Box Club Crackers
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Blue Bonnet Marg. (1 stick)
2/3 Cup Peanut Butter
1 Pack Milk Choc. Chips

In a 9 x 13 pan place 24 of the club crackers. In a kettle place the graham crackers and brown sugar and white sugar and the milk and marg. Bring to a boil for 5 minutes. It will turn to like a caramel mixture and then pull away from the side of the pan. Pour this mixture over the crackers. It is very hot so do not get burned. Press another layer of the crackers over it. Put in the ref. and chill for 30 minutes. In the microwave put the peanut butter and choc. chips and micowave for 2 minutes until melted. Put this over the cracker layer. Put in the ref. until firm. Cut into squares.

MELODY'S SPAGHATTI

1 Lb. Ground Chuck
1 Onion, chopped
1 Green Pepper, chopped
Garlic Powder to your taste
1 Box Spaghatti(thin kind)
1 Can Basil and Garlic Tomatoes
Cheese Whiz (save a lot brand dip like cheese whiz)
1 Jar Garlic and Onion Ragu (or any kind with garlic in it)
1 Pack Coby Jack and Monterey Cheese, shredded

Fry the hamb. and drain. Add the onion and pepper and garlic powder. Do not let scorch in pan. Then add the tomatoes and ragu. Let simmer. Cook and drain the spaghatti. Put spaghatti in a bowl then put meat mixture in another bowl. Put some spaghatti on your plate. Then add the meat mixture. Then put some of the cheeze whiz on top of the meat mixture. Stir. Let the cheese wiz melt or you can add it to the spaghatti when you put it in your plate then add the meat mixture.  Top with the coby jack and monterey cheese. Very good.

KAYLA'S OATMEAL CHOC. CHIP COOKIES

1 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soday
1/4 Teaspoon Salt
2 Cups Rolled(old-fashioned) Oats
1/2 Cup Coarsely Chopped Pecans
8 Tablespoons(1 Stick) Unsalted Butter, at room temp.
1/2 Cup Lightly Packed Light Brown Sugar
1 /2 Cup Granulated Sugar
1 Large Egg
1/4 Cup Maple Syrup
1/2 Teaspoon Vanilla Extract
3/4 Cup SemiSweet Choc. Chips

Set two racks in the middle of the oven and preheat to 350. In a medium bowl stir the flour, baking powder, baking soda, salt, oats and pecans together with a wisk or a fork. In a large bowl beat the butter, brown sugar, granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barley fluffy. With mixer running on medium drizzle in the maple syrup and vanilla until mixed. Turn mixer down to lowest setting and add the flour oatmeal mixture. Blend just to combine and then add the choc. chips. Drop walnut sized dough onto sprayed or parchment lined cookie sheet three inches apart. With moistened fingers, flatten and round out the cookies a little. Bake at 350 for 9 minutes. Turn the pan once for even baking. The cookies will be light brown. Cool on racks.

EASY MEXICAN LASAGNA

11/2 Lb. Ground Chuck
1 Can Black Beans, rinsed
1 Can Kidney Beans, rinsed

2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
3/4 Teaspoon Garlic Powder
12 Corn Tortillas
1 (16oz.) Jar Salsa
2 Cups(16oz.) Sour Cream
1 Cup Black Olives, or to your taste
1 Bag Mexican Shredded Cheese

Preheat the oven to 350. In a nonstick skillet, cook meat and drain. Then add the beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas overlapping in a 9 x 13 sprayed pan. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of the salsa over the meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake uncovered for 30-45 minutes. Sprinkle cheese on top and bake for another 10 minutes or until cheese is melted.