Strawberry Spinach Salad

1 c. vegetable oil.

3/4 c. sugar

1/2 c. red wine vinegar

2 cloves garlic

1/2 t. salt

1/2 t. paprika

1/2 t. ground white pepper

Combine in a jar. Cover tightly and shake vigorously.

1 lb. baby spinach, washed

1 pt. strawberries, sliced

1 c. jack cheese, grated*

1/2 c. toasted walnuts, chopped

Combine salad in a large bowl. Shake dressing and pour over, toss gently.

*I use 6 oz crumbled feta.

Rhonda's Stromboli

1 pkg. Bridgeford Bread Dough, thawed*

Thinly sliced meats and cheese of your choice

1 jar of your favorite Italian red sauce

Parmesan cheese, grated

1 well beaten egg

Divide dough for one loaf in half. Roll each piece out to a 9" square. Cover dough with layers of red sauce, meat, and cheese.** Roll each piece tightly in jelly roll fashion. Pinch ends and seam along the length to seal filling. Place on lightly greased & floured baking sheet (I use a PC stoneware and they never stick). Brush lightly with egg wash and sprinkle with Parmesan cheese. Let dough rise in a warm place for 10-15 minutes (but no longer or the sandwiches will have air bubbles.) Bake at 350 for 25-30 minutes or until well browned. Remove from pan immediately; slice thinly for appetizers or in half for sandwiches. Serve with sauce for dipping.

*Lately, I've used the PW recipe for pizza dough for these.

** I don't put the red sauce inside of the kids Stromboli.

Crock Pot Chicken Tortilla Soup

2 c. shredded cooked chicken*

1 (15 oz) can tomatoes

1 med. onion, chopped**

1 (4 oz) can chopped green chilies

1 can black beans

1 (14 1/2 oz) can chicken broth

1 (10oz) can enchilada sauce.

1 clove garlic minced

2 c. water

1 t. cumin

1 t. chili powder

1 t. salt

1/4 t. pepper

1 (10 oz) pkg frozen corn (petite white is best)

1 -2 T. cilantro

Combine all in crock pot. Cook 6-8 hours on low or 3-4 on high. Serve with crushed tortilla chips and grated cheddar cheese in bottom of bowl, then ladle soup over. Top with sour cream, chopped green olives, and/or olives for garnish.

*I've used the Louis Rich Chicken Strips, a deli roasted whole chicken, and even canned chicken in an emergency.

**We like the onion sauteed before it's thrown in the soup or I use onion powder or minced onion. My kids don't like finding big pieces of onion.

BlueBerry French Toast

(from Ruth Bingle’s red booklet)

What you need:

•12 slices white bread, crusts removed

•16 oz. cream cheese

•1c. fresh or frozen blueberries

•12 eggs

•2c. milk

•1/3 c. maple syrup or honey

Sauce:

•1c. sugar

•2T. cornstarch

•1c. water

•1c. fresh or frozen blueberries

•1T. butter or margarine

What to do:

Cut bread into 1” pieces (I just quartered the crustless slices). Place (arrange

in a flat layer) ½ of bread in a greased 9x13. Cut cream cheese into 1” cubes (I

sliced it about ½” thick) and place over bread. Top with berries and remaining

bread. Beat eggs; add milk and syrup, mixing well. Pour over bread. Cover

and chill 8 hours or overnight. Remove from refrigerator 30 min. before baking.

Cover with foil and bake at 350 for 30 min. Uncover and bake additional 25-30

min or until golden brown and center is set. In a saucepan, combine sugar and

cornstarch, add water. Bring to a boil over medium heat, boil for 3 minutes (set a

timer) stirring constantly. Stir in berries and reduce heat. Simmer for 8-10 min.

or until blueberries have burst. Stir in butter. Serve over French Toast.