What I've Been Making For the Feast

Here are recipes for all the things I'm making for the festivities:



Spinach Dip

1 cup REAL mayo

1 cup sour cream

1 package frozen spinach (I thaw and then wring out in paper towels)

1 package Knorr Vegetable Soup (dry mix, salad dressing aisle)

1 can water chestnuts, finely chopped



Serve in toasted, round bread bowl with toasted bread, crackers, or vegetables.



Mandarin Spinach Salad

1 large bag of Spinach (I used a med. bag and a bag of mixed baby lettuces)

1 1/2 cups chopped celery

1 to 2 small cans of mandarin oranges

2 to 3 baby green onions, sliced

2 boiled eggs, chopped



Dressing:

2 T. vegetable oil

2 T. sugar

1/2 tea. salt

2 T. apple cider vinegar

1 T. chopped (or dry) parsley



Top with:

1/2 cup sliced almonds or chopped pecans after you've done the following:

Put nuts in a pan on the stove with 2 T. of sugar on high heat. Stir constantly, just long enough for sugar to stick and caramelize on nuts. Remove immediately and cool on wax paper.

Add dressing just before serving.

Zucchini Squash Side Dish
4 med. zucchini
3 banana squash
1/2 bag of baby carrots

Steam all vegetables with salt until not quite done

Saute' 1/2 cup chopped onion w/ 6 T. butter

Add 1 3/4 cup Mrs. Cubbison's dry stuffing mix

Add 1 can cream of chicken soup and 1/2 cup sour cream, mix

Add vegetables and spread in greased 9x13 glass dish

Sprinkle top with 1/2 cup dry stuffing mix

Bake at 350 degress for about 30 min.

Fudge
Boil for 8 min. :
4 1/2 cups sugar
1 can of evaporated milk

Pour boiled mixture over:
2 softened cubes of real butter
3 cups of milk chocolate chips
(1/2 cup nuts, optional)

mix well and add 1 tea. vanilla

Pour in greased 9x13 glass dish and refriderate