Cole Slaw

1/2 c. mayo
1/4 c. sugar
1/4 c. milk
3 tbsp. cider vinegar
salt and pepper
1/8 teas. paprika
Mix until smooth
Stir into shredded cabbage or combination cabbage and carrots. Refrigerate at least 1 hour before serving.

Leek Soup

Chop and sute in 4 tbsp. butter:
4 leeks
2 white onions
Add:
12 cups chicken broth
5-6 medium russet potatoes, peeled and chopped
salt and white pepper to taste
dash cayenne pepper
1/8 teas. garlic powder
1 teas. sugar
Simmer until soft, puree until smooth and shiny. Add 1 c. heavy cream

Taco Soup

1 package taco time seasoning

1 ground beef

1 can stewed tomatoes

1 can whole corn

1 can kidney beans

1 can tomato sauce

1 can crushed tomatoes

Heat and simmer 30 minutes

Serve with tortilla chips, sour cream, grated cheese

Pork Chili Verde

4 c. diced cooked pork roast
1 yellow onion
1/4 c. butter
2-3 cups salsa verde
4 15 oz. cans white beans, rinsed and drained
10 c. chicken broth
2 teas. cumin
1 teas. chili powder
salt and pepper to taste
fresh cilantro

Saute onions until translucent. Add remaining ingredients except cilantro. Simmer 30-45 minutes. Garnish with fresh cilantro to taste.

Loaded Baked Potato

4-6 Baked potatoes, cubed
1 lb. sour cream
1 package bacon, diced and cooked
1 yellow onion, diced
1 qt. heavy cream
1/4 c. butter
Salt and pepper
grated cheese for garnish

Cook onions in butter until translucent. Add all remaining ingredients. Season to taste. Stir constantly until heated.

Cashew -Chicken Pasta Salad

1 pkg. rotini pasta
4 cups chicken, cooked and cubed
1 can pineapple tidbits, drained
1 1/2 c. slivered celery
2 cups seedless grapes
 1 5 oz pkg. dried cranberries
1 cup ranch dressing
1/4 c. mayo
1 teas onion powder
Cook pasta according to package directions. Drain, cool. Combine with remaining ingredients. Cover and refrigerate at least an hour.

Butternut Squash Soup

1 yellow onion
2 1/2 lbs. butternut squash
1 red bell pepper
3 cloves garlic smashed
7 c. water
1 tbsp. salt
2 tbsp. sugar
1/2 c. heavy cream

Combine all ingredients except cream. Bring to boil and simmer for 45 minutes. Puree soup until silky smooth. Stir in cream. Taste and adjust seasoning if needed.