Apple Cabbage Slaw

1 pkg. chopped cole slaw (or core and chop one medium head green cabbage)

2 Granny Smith apples, cored and cut into thin strips

1 tsp. salt

2 scallions, thinly sliced

3 T. vegetable oil

¼ cup cider vinegar

¼ cup sugar

1 T. Dijon mustard

¼ tsp. red pepper flakes

Directions: In a large bowl, toss cabbage and salt. Add apples and scallions and

toss to combine. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in a

saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover

with plastic and refrigerate at least 1 hour and up to 1 day. Serve.

Comment: For some crunch add your choice of chopped walnuts, sliced almonds or

sunflower seeds.

Speedy Salmon Fillet

3 T. lemon juice      1 T. olive oil

1 T. soy sauce      ¼ tsp. ground ginger

1 clove minced garlic      1 tsp. Worcestershire

¼ tsp. pepper      Salmon fillets

Directions: In a small mixing bowl, whisk together all sauce ingredients. Marinade

the salmon fillets for 20 minutes. Brush both sides of the salmon with some sauce.

Grill fillets on aluminum foil. Baste with remaining sauce as the salmon cooks.

Comment: A favorite salmon recipe.

Chicken Enchiladas

16 corn tortillas

Roasted Chicken, shredded

1 can chopped green chilies

Cumin, for sprinkling

Chili Powder, for sprinkling

¼ cups vegetable oil

1 large onion, diced

3 cans (15 oz. size) green enchilada sauce

3 cups grated cheddar cheese

Sour cream for serving

Diced tomato, for serving

Chopped cilantro, for serving

Directions: One at time, hold tortillas over the stovetop burner to brown slightly for

a little charred flavor. Set tortillas aside.

In a large skillet, heat oil and cook the onions until translucent. Add green chilies.

Add roasted chicken to heat. Flavor the chicken mixture with cumin and chili

powder to taste.

In a greased 9” x 13” casserole dish, put a couple of spoonfuls of enchilada sauce on

bottom to prevent tortillas from sticking. To assemble tortillas, dip a tortilla in

sauce, then lay on a plate. Sprinkle with cheese. Add chicken mixture and a

spoonful of sauce. Roll it up tightly and place it seam down in the dish. Repeat.

Pour the rest of the enchilada sauce over the enchiladas, the sprinkle on the rest of

the cheese. Bake for 30 minutes at 350 degrees until hot and bubbly.

Remove from oven and let sit for 15 minutes before serving. Garnish with a dollop

of sour cream, a sprinkle of tomatoes and a sprinkling of cilantro.

Comment: I always buy a roasted chicken at grocery store and shred it. Saves time and adds flavor.

Tapioca Pudding

¼ cup pearl tapioca      2 cups milk

2 eggs     1/3 cup sugar

¼ tsp. salt      1 tsp. sugar

¼ tsp. cream of tartar      4 T. sugar

Directions: Soak tapioca in cold water overnight. Drain tapioca. Add tapioca to

milk and cook on top of double boiler until the tapioca is clear. Separate eggs into

yolks and whites. Add salt and 1 tsp. sugar to egg yolks and beat. Combine tapioca

with eggs and cook until it thickens. Add vanilla. Pour into greased casserole dish.

Beat egg whites, cream of tartar, and 4 T. sugar until stiff. Spread on tapioca

pudding and brown in oven.

Pumpkin Bars

Bars:

4 eggs      1 2/3 cups sugar

1 cup vegetable oil      16 oz. pumpkin

2 cups flour      2 tsp. baking powder

1 tsp. baking soda      2 tsp. cinnamon

1 tsp. salt

Icing:

4 oz. cream cheese      ½ cup margarine

1 tsp. vanilla      2 cups powdered sugar

Directions: Beat eggs, sugar, oil and pumpkin until light. Add remaining dry

ingredients. Mix. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30

minutes.

For icing, beat all ingredients until smooth. Frost cooled bars.

Comment: A family favorite. Easy and moist.