EASY CORN DOGS

3/4 Cups Milk
1 Cup Flour
1 Egg
1 Box Jiffy Corn Muffin Mix
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
1 Pack Winners
1 Pack of Sticks

Wash the winners to wet them and then dip them in the flour. In a medium bowl add the egg and beat it. Next add the milk and then the jiffy corn muffin mix. Add the onion powder and the garlic powder. Dip the winners in the flour first and then in the mixture. Deep fry.

ORANGE JELLO FRUIT SALAD

1 Box Orange Jello
1 Box Instant Vanilla Pudding
Celery, To Your Taste Cut Up
Apples, To Your Taste Cut Up
Bananas ,To Your Taste Cut Up
Grapes, Sliced In Half if large
1 Can Mandren Oranges With Juice
1/2 Cup Pecans
1 Cup Min. Marshmallows
1 Medium Bowl Cool Whip

Take the jello and mix it with the pudding. In a large bowl put all the fruits and then sprinkle the jello and pudding mixture over the fruits. Do not make up but sprinkle dry over this. Then add in the pecans and stir good. Next add the marshmallows. Put the cool whip in last and stir again. Ref.

PEACH PUDDING

1 Teaspoon butter or Marg.
4 Slices Smooth Whole Wheat Bread, without crusts
1/2 Cup Chopped Dried Peaches
1 Cup Milk
1 Tablespoon Honey
2 Eggs
1 Teaspoon Grated Orange Peel, finely ground
1/2 Teaspoon Vanilla Extract

Sauce:

1 Cup Orange Juice
1 Tablespoon Cornstarch
1 Tablespoon Orange Juice, extra
1 Tablespoon Brandy or Brandy Extract

Butter a small pudding pan. Cut each slice of bread into cubes doing one at each time. Beat togerther milk, honey, eggs, rind and vanilla. Pour over bread and leave for 20 minutes. Pour pudding mixture into greased pan, cover with enough water to come half way up sides of pudding pan. Steam pudding for 1 hour. Turn out and serve with sauce.
To make the sauce, heat juice until almost boiling. Blend cornstarch with extra juice and brandy. Stir into hot juice and cook for 1-2 minutes.

GREEK YOGURT DIP

1 Cucumber, peeled and diced thin on a grader,
2 Cloves Garlic, chopped fine
1 Tub Greek Yogurt
1/2 Tablespoon Extra Virgin Olive Oil
Fresh Dill
Salt to taste
Black pepper to taste

Grate the cucumber on a grater and drain in a strainer and squeeze out the water. Put the cucumber in a bowl. Crush the garlic and chop until very fine. Add garlic to cucumber and then add the yogurt. Cut stems off of dill and finely chop it. Add the dill and salt to yogurt and then add the olive oil and fresh ground black pepper and stir.

CHICKEN AND SWEET POTATO STEW

Salaflower Oil
2 Chicken Breasts, thinly sliced
1 Teaspoon Cummin
2 Garlic Cloves, slivered
1 Medium Onion, thin sliced
1 Box Chicken Broth
1 Large Sweet Potato. sliced
1 Medium Potato, sliced
1 Tablespoon Wondra Flour to thicken
1 Bag of Frozen Vegs. of your choice
1/2 Teaspoon SouthWestern Seasoning

Sheer the chicken in the oil in a wok pan. Add the cummin and salt and let get brown. Chop the onion and garlic. Add to the chicken. Next add the broth and then add the potatoes. Let cook for 20 minutes and then add the flour. Just sprinkle this around in the pan and then stir. Add the frozen vegs. and let cook for 10 minutes more.

EASY ONION SOUP

1Large Onion (4cups)Thinly Sliced
1/4 Cup Butter,Cubed
2 Cans(14 1/2oz)Beef Broth
2 Tablespoons Sherry or Additional Beef Broth
1/2 Tablespoon Pepper
4 Slices French Bread 1/2 Inch Thick, Toasted
4 Slices Provolone Cheese

Place onion and butter in a sprayed crockpot. cover and cook on low for 4 hours or until tender.Stir in broth, sherry and pepper. Let cook for 2 hours longer. Ladde soup into ovenproof bowls and top with a slice of toast and cheese.Broil in oven for 2 to 3 minutes until cheese is melted.

CABBAGE PATTIES

3 Cups Cooked Cabbage, drained, squeeze out excess water from cabbage
1/2 Cup Bread Crumbs, more to your liking 
2 Tablespoons Romano or Parmesan Cheese
1/2 Cup Chopped Onion
2 Tablespoons Parsley
2 Eggs, beaten
Salt and Pepper to taste
Cooking oil

In a medium bowl mix all the ings. except oil. Let stand awhile. Put some oil in a skillet and heat on medium. Make cabbage patties and drop them in the oil. Let get golden brown on one side and then flip to the other. Can make this up overnight and let sit in ref. until ready to use the next day. Make these about the size of crab cakes.