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Appetizers & Soups
Lynn's Party Rye Snacks
Party Penguins
Kay's Potato Soup
Betsy's Marshmallow Snowmen
Salads
Asian Chicken Salad
Broccoli/Bacon/Raisin Salad
Greek Orzo Salad
Main
Dishes
Betsy's Venison w/ Gravy
San Francisco Chops
Carol's Sloppy Joes
Betsy's Chicken w/ Mushroom Cream Sauce
Meridy's Scalloped Corn
Dijon Potatoes and Ham Au Gratin
Köttbullar (Swedish Meatballs)
Holly's Goulash
Desserts
Meridy's Texas Sheet Cake
Tina's Microwave Fudge
Betsy's Ricotta Cookies
Lynn's Banana Bread
Cheryl's Almond cookies
Pepparkakor (Ginger Cookies)
Risgrynsgrot
(Rice Porridge)
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Asian
Chicken Salad
2
tablespoons brown sugar*
2 teaspoons soy sauce
1 tablespoon sesame oil
(optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 cup chow mein noodles
1 package lettuce - rinsed
and dried
4 boneless chicken breast
halves, cubed
3 green onions, chopped
1 cup fresh or frozen peas,
optional
1 tablespoon sesame seeds,
toasted
Combine
first 5 ingredients to make dressing; set aside.
In skillet warm 2 Tbsp of vegetable oil (add a dash of sesame oil
for flavor). Sprinkle chicken
with ginger and garlic salt; dredge in flour and grill to golden brown. Cool.
Toss
together lettuce, green onions, and peas.
Just before serving, add chicken, crunchy noodles, dressing, and
sesame seeds.
*
Two tablespoons of brown sugar makes it too sweet for my taste.
Start with one, and then add more until you think it tastes right.
Broccoli
/ Bacon / Raisin Salad
Dressing:
1/4 cup sugar
3/4 cup mayonnaise
2 T. vinegar (I think red
wine vinegar is best)
Salad mixture:
1 bunch broccoli, broken into bite-size
florets
1/2 cup chopped red onion
1 cup chopped celery
1/2 cup raisins
1/2 cup sunflower kernels
1 pound sliced bacon, cooked
and crumbled
1 tablespoon sesame seeds,
toasted
Combine
broccoli, onion, celery, raisins, sunflower kernels, and bacon in large
bowl for tossing. Mix remaining ingredients for dressing in a
separate bowl. Pour over the salad mixture and toss well.
Cover and chill. Hint: Refrigerates well, but it's best
to put sunflower kernels in immediately before serving, so they stay
crunchy.
Greek
Orzo Salad
Dressing:
1/4 cup olive oil
2 T red wine vinegar
2 T lemon juice
2 cloves garlic, minced
2 t. dill
Salad
mixture:
1 package orzo, cooked al
dente
4-8 oz feta cheese, crumbled
1 pint tomatoes (grape or
cherry)
1 large cucumber, diced
1 green pepper, diced
1 can black olives, sliced
Mix
dressing in small bowl and set it side.
Cook and drain pasta according to
package directions;
when pasta is fully cooled, stir in dressing,
followed by vegetables and cheese. Add
freshly ground pepper to taste.
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