SOUR CREAM SALAD DRESSING

*Spring Collection-1 cup sour cream 1 cup mayonnaise 2 TB lemon juice 2 TB minced onion 2 TB horseradish 1/4 tsp dry mustard 1/2 -1 pkg Bleu cheese or Roquefort cheese. Mix all ingredients together. Makes about one pint dressing.(Source: THE SNOHOMISH COOKBOOK)

CORN CASSEROLE

*Spring Collection- 3 eggs, well beaten 2/3 cups grated cheese 1 can corn 1/4 cup green pepper, chopped 1/4 cup onion, chopped 1/2 tsp salt. Combine all ingredients, place in greased baking dish. Bake at 350 degrees for 45 min. (Source: THE SNOHOMISH COOK BOOK)

RAINBOW DELIGHT SALAD

*Spring Collection-This recipe comes from vintage (50's) cookbook that a dear friend gave me. You will see more of these recipes  soon.
  1 pkg. each of lime, strawberry,orange & lemon jello 1 1/3 cup water for each pkg. jello 1 large can fruit cocktail 1 cup heavy cream,whipped 1 cup minature marshmallows graham cracker crumbs
*Dissolve each flavor of jello separately except lemon. Pour into small pans such as ice cube trays. Let jello set. Drain fruit cocktail, add enough water to the juice to make 1 1/2 cup liquid. Heat to the boiling point and pour over the lemon jello. Chill until syrupy. Whip until frothy. Fold in the whipped cream and fruit cocktail and marshmallows. Cut the three colors of jello into cubes and fold into mixture. Pour into ring mold or Pyrex pan and chill. Sprinkle graham cracker crumbs on top. (Source:The Snohomish Cook Book)

SPRING COLLECTION CONTINUES!!!

*Spring recipes in full bloom!!!

CHOCOLATE CHERRY CAKE

*Matthew's Microwave Collection- 1 (18 1/4oz) box German chocolate cake mix 1/2 cup chocolate chips 3 eggs 1/3 cup vegetable oil 1 cup water 8 oz sour cream 1 (21 oz) can of cherry pie filling Ice Cream or prepared whipped cream(optional) DIRECTIONS:  In a large bowl, mix all ingredients, except pie filling, together. Pour half the batter into a microwave dish, add can of pie filling, then pour the rest of batter on top of filling. Microwave on MEDIUM HIGH for 19-25 min. If not done,continue microwaving for intervals of 3 or 4 min. Cake is done when it pulls away from the sides of the pot and it loses its "wet" look. Turn cake out on to a large plate. Cherries will be on top. May be served warm with a scoop of ice cream or cool with a dollap of whipped cream. Serves 6-8. (Source: Pasta n'More)

HOT APPLE CIDER

*Matthew's Microwave Collection-6 cups apple cider 1/4 cup real maple cider 3 cinnamon sticks 5 whole cloves 2 whole allspice berries 1 small orange cut into round slices 1 tsp lemon zest DIRECTIONS: Pour the apple cider and maple syrup into microwave pot with strainer. Add the cinnamon sticks,cloves,allspice berries, orange slices, and lemon peel. Place strainer lid on pot. Microwave on HIGH for 2 min or until the cider is very hot but not boiling. Remove the pot from the microwave and pour hot cider through the strainer lid into a heat resitant serving pitcher, leaving the cooked spices in the pot, then pour into individual cups for serving. Serves 6 (Source: Pasta n'More)

MICROWAVE MEATLOAF

*Matthew's Microwave Collection-4 oz of bacon,chopped 1/2 med onion,chopped 1 lb lean ground beef 1 large egg 1/2 cup dry bread crumbs 1/4 cup milk 1 cup shredded cheddar cheese 1/4 cup tomato ketchup 1 TB beef bouillon paste or powder 6 whole slices of bacon 2 TB tomato ketchup DIRECTIONS:  Put chopped bacon and onion in microwave dish and microwave on HIGH for 3 min. Stir and microwave on HIGH for 3 min more. If bacon is not crisp, continue ground beef,egg, bread crumbs,milk, cheese, 1/4 cup ketchup, bouillon paste, and bacon mixture from dish,mix well. Place small juice glass,open end up, in center of rack in microwave dish. Pat meat mixture around glass on the rack. Cover meat loaf with slices of bacon and then slather with ketchup. Carefully place the rack with the meatloaf into the pot. Microwave on MEDIUM power (50%) for 17-25 min or until cooked through. Let stand several min before slicing. Serves 4 (Source: Pasta n'More)