PEST CONTROL FOR GARDEN

We all love Coke, but did you know that it is good to use in the garden for pests. You can spray regular Coke on plants for different types of bugs. I would do this at night tho to make sure it will not burn the plants.
Epson Salts is also good for the garden. Take 2 oz. and mix with 2 gallon of water. Shake good and use on rust, black spots, mildew and wilt.
Also plant some radishes for help with cucumber beetles.
Summer savory is good planted near beans for bean bugs.
The orange anitbac. soap is good for bugs on potatoes. Just add 1 tablespoon to a spray bottle of water and shake well. Or make up in a milk jug about 1/2 gallon water to 1 to 2 tablespoons soap. Spray on plants for tomato beetles and potato and bean bugs.

COOL WHIP FRUIT SALAD

1Small Box Instant Vanilla Pudding
1 Cup Milk
1 (12oz.) Container Cool Whip
Different Type Of Fruits (bananas, apples and strawberries)

In a medium bowl, combine the pudding and milk. Beat until thick. Fold in the cool whip. Add the rinsed, dried and sliced fruits. Ref. and server cold. Can also add chopped pecans to this or some min. marshmallows. Can also used  canned fruit that has been rinsed off.

RASPBERRY HONEY BUTTER

1/2 Cup Butter or Marg.(Blue Bonnet) softened 

1/4 Cup Honey
1/4 Cup Raspberry Preserves
1/4 Teaspoon Vanilla
Beat butter until soft. Add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store in ref. in coverered container.

EASY PEPPER ASIAN STEAK

1/2 Cup Canned Beef Broth 
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 Teaspoon Ground Ginger 
2 Tablespoons Veg. Oil
1 to 11/2 Lbs. Beef Top or Bottom Round Steak, cut into 1/4 in. strips
1 Medium Red Bell Pepper, cut into 1/4 in. strips
1/2 Lb. Fresh Mushrooms, sliced
3 Green Onions, sliced
1 Clove Garlic, minced

In a small bowl, combine the broth, soy sauce, cornstarc and ginger and mix well and then set this aside. In a large skillet, heat oil using medium heat and saute the beef 2 to 3 minutes or until browned. Add the bell pepper, mushrooms, green onions and garlic and cook for 4 to 5 minutes or until vegs. are tender. Add the broth mixture to this and cook 3 minutes or until the sauce has thickened. Serve over rice or noodles.

MEXICAN DIP

2 Cans Mexicorn
2 Cups Mayonnaise

1 Bag Jalapeno Cheddar Cheese (2 cups)
1 (5oz.) Bag Grated Parmesan Cheese
1 Small Can Chopped Chilies
1 Can Sliced Jalapeno Peppers

In a medium bowl mix all of this together and then put in a spray glass dish. Bake on 350 for 30 minutes or until golden and bubbley. Garnish with the jalapeno pepper slices. Serve with tortilla chips or tortilla scoops.

MEXICAN CHICKEN CHEESE SOUP

2 Cans Campbell's Cream Of Chicken Soup

2 Soup Cans Of Milk
1 Large Can Cooked Chicken or 3 Chicken Breast Halves, chopped or pulled into medium pieces
2(4oz.) Cans Chopped or Diced Green Chilis
1/2 Cup Chopped Fresh Cilantro
2 Cups Shredded Montery Jack or Cheddar Cheese
1/4 Cup Green Onion, chopped
2 or More Cups Of Lightly Crumbled Tortilla Chips

In a medium kettle add the soup, milk and green chilis. Heat on low until this is hot, stirring occasionally but do not let it boil as it will over flow.
Pour into individual soup bowls and garnish with fresh cilantro, shredded cheese, and green onions and last add the crushed tortilla chips.

SPRUCED UP ITALIAN GRILLED CHEESE

8 Slices Italian or Sourdough Bread
8 Slices Provolone Cheese
1(12oz.) Jar Roasted Red Peppers, cut into strips
8 Slices Genoa Salami
1/4 Teaspoon Garlic Powder
1/2 Teaspoons Oregano, dried
1/4 Cup Olive Oil

Place 4 sliced bread on a cutting board. Layer each slice with provolone cheese, red pepper strips and salami. Sprinkle garlic powder and oregano on each sandwich.The oregano and garlic amount may be to much for some. You can reduce this if you like. Put the remaining bread on top and brush both sides with olive oil. Cook in a skillet over medium heat until golden on both sides and the cheese is melted. If you do not like olive oil then you can use blue bonnet or another type of marg. to grill them in.