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5 cups broccoli slaw
1/2 c slivered almonds
1 1/2 cups craisins
1/2 cup celery, diced
1/2 cup green pepper, chopped
Dressing
3/4 cup light mayonnaise
1 1/2 tbl sweet pickle relish
1 1/2 tbl honey mustard
1 1/2 tbl honey
Salt and Pepper to taste
Combine slaw, almonds, craisins, celery and green pepper, mix well.
For dressing combine remaining ingredients and pour over slaw immediately prior to serving. Stir thoroughly.
Refrigerate leftovers immediately
8 oz uncooked fettuccine noodles
1/4 cup butter
1 cup whipping cream
3/4 cup Parmesan cheese
1/2 tsp salt
Parmesan cheese
Freshly ground pepper
~Cook noodles according to package directions
~While noodles are cooking, heat butter over low heat
~Stir in cream, 3/4 cup Parmesan cheese and salt
~Heat, stirring occasionally, until smooth
~Drain noodles, toss with cream mixture until evenly coated
~Serve with Parmesan cheese and pepper
6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese
1/2 cup parsley, finely chopped
10 mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
~Lightly grease crock pot pan
~Alternate layers of potatoes, onion, cheese, parsley and mushrooms in pan
~In small bowl combine remaining ingredients; pour over potato layer
~Cover and cook on low for 7 – 9 hours or on high for 3 – 4 hours
5 cups broccoli slaw
1/2 c slivered almonds
1 1/2 cups craisins
1/2 cup celery, diced
1/2 cup green pepper, chopped
Dressing
3/4 cup light mayonnaise
1 1/2 tbl sweet pickle relish
1 1/2 tbl honey mustard
1 1/2 tbl honey
Salt and Pepper to taste
Combine slaw, almonds, craisins, celery and green pepper, mix well.
For dressing combine remaining ingredients and pour over slaw immediately prior to serving. Stir thoroughly.
Refrigerate leftovers immediately
