HAPPY EARTH DAY!!!

A eco-freindly tip: To make a simple polish for copper bottom cookware, mix equal parts of flour and salt with vinegar to create a paste.

BAKING TIP

*Use a metal ice tray divider to cut bisquits in a hurry. Press into the dough, and bisquits will separate at dividing lines when baked.

HELPFUL HINT

*To save money, pour all leftover vegtables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create a "free" soup.  Can also use meat and/or pasta to include in the soup.

PINK LADY SALAD

*Spring Collection-for all us pink ladies!!  1 pkg lemon jello 1 cup hot water 1/4 cup green pepper, cut fine 1 glass pimiento cream cheese 1 tsp grated onion 2 grated carrots 1 small can crushed pineapple and juice 1 cup mayonnaise. Dissolve jello in hot water and cool. Mix all ingredients together and beat with egg beater. Pour into square pan and chill. Cut into 9 squares and serve on lettuce leaves. (Source: The Snohomish Cook Book)

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)