Greek Salad Serves 6 |
|
4 Ripe tomatoes
1 Cucumber
1 Onion
1 Green pepper
1/3 lb Feta cheese
Olives
Capers
1/2 cup Olive oil
Oregano
Salt |
Cut the vegetables in slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with "crumbled" feta cheese. Pour the olive oil evenly.
|
|
Cheesy Ham Chowder 6
servings |
1 6-oz. package au gratin potato mix
4 cups water
2 cups chopped cabbage
1 cup chopped carrot
2 cups chopped cooked ham
1 cup milk
|
Combine potatoes and seasoning packet with
water, cabbage, carrot, and ham in a large saucepan; mix well.
Simmer, covered, for 15 to 20 minutes or until potatoes are
tender. Add milk. Simmer, uncovered for 5 more minutes. |
Corn Chowder 6 servings |
5 slices bacon
1 medium onion, thinly sliced
2 cups cooked whole kernel corn
1 cup cubed potatoes
1 10-ounce can mushroom soup
2-1/2 cups milk
|
Fry bacon in 5-quart saucepan until crisp;
crumble and set aside. Drain saucepan, reserving 3 tablespoons
drippings. Saute onion in drippings until light brown. Add
corn, potatoes, soup, and milk. Bring to a boil; reduce heat.
Simmer for 1 to 2 minutes, stirring frequently. |
|
|