Together We Taste

Tomato Herb Pasta

Ingredients:

A. 1/2 cup vinegar
B. 1 Tbsp sugar
C. 1/2 medium red onion
D. 1/2 (12 oz) pkg spaghetti
E. 2 medium tomatoes (seeded and chopped
F. 1 large cucumber - peeled, thinly sliced
G. 4 green onions - thinly sliced
H. 1/3 cup fresh mint leaves (chopped)
I. 1/3 cup fresh cilantro leaves (chopped)
J. 1/4 cup fresh lime juice
K. 2 Tbsp canola oil
L. 1 tsp sugar
M. 1 tsp salt
N. 1/2 tsp dried crushed red pepper
O. 1/4 cup chopped peanuts

Instructions:

1. Whisk items A & B.

2. Add item C. Let stand 30 minutes (drain and reserve 2 Tbsps)

3. Cook item D per package instructions.

4. Place items E-N in serving bowl. Add pasta, onion and reserved vinegar. Toss to combine.

5. Sprinkle item O on top.

6. Serve immediately or cover and chill up to 24 hours.

Baked Apples

From Maribeth Gourley

Ingredients:

4-6 Golden Delicious Apples
1 tsp cinnamon
1 to 2 Tbsp Margarine or Butter
1 Tbsp Flour
2 cups water
1 cup raisins (optional)

Directions:

Heat oven to 400 degrees. Spray or grease a 10x10 inch baking dish. Cup apples up in slices and remove skin. Put apples in bottom of dish. Put cinnamon, margarine (or butter), flour and water on top of apples. Put the dish in the oven and bak one hour or longer until the apples are cooked to your liking. Every 15 minutes or so, I would stir the apples so they don't burn on the top. You can add more water or bake longer if you need to.

Serves 4

Italian Beef Soup

From Melody Whitt

Ingredients:

2 cans beef broth
2 cans tomato soup
1 can diced tomatoes with basil, garlic
and oregano
1 can sliced carrots
1 can sliced new potatoes
2 lbs stewing beef
Italian seasons (as much as you like)

Directions:

Throw all ingredients in the crock pot and cook on low 7-8 hours or high 4-5 hours. (You can use fresh carrots and potatoes if you like - canned is quicker and I think it tastes the same)

This recipe came off a can of Campbell's beef broth years ago and Melody has tweaked it to her liking. It's so easy! You can use more or less of the veggies. It tastes so good especially on a cold day and it makes the house smell wonderful. Melody usually makes some fresh bread in the bread machine to go with it. She likes to soak up the broth with the bread. YUM!! She hopes you enjoy it as much as her family does.

Five Cup Salad

From Peggy Kinzey

Ingredients:

1 cup mandarin oranges (drained)
1 cup pineapple cubes
1 cup marshmallows (small)
1 cup shredded coconut
1 cup sour cream (or plain yogurt)

Directions:

Stir all the ingredients together and chill.

Copper Pennies

From Penny Shawler

Ingredients:

2 Pounds of Carrots (about 2 cups chopped in
coins and cooked until fork tender, about ten
minutes)
1 10oz can of tomato soup
1/2 cup of sugar
1/2 cup of white vinegar
1/4 cup of oil
1 tsp salt
1 tsp worchestershire sauce
1 cup of celery (2 or 3 stalks, chopped fine)
1 slice of onion chopped fine (2 slices if you use
a vadalia onion)
1 tsp mustard

Directions:

It takes about 30 minutes to prepare. About 10 minutes to cook the carrots until they are fork tender. The recipe will probably serve about 20 people. I have doubled the recipe but when I do so, I do not double the tomato soup (and then it serves 30 easily)

Combine all liquid ingredients, sugar and seasonings and blend well. Add the celery and onion, blend again. Add the carrots and blend gently. Pour the mixture into a covered casserole dish and refrigerate overnight to marinate for best results. Enjoy!