Cherry Tomato Salad

1. In a medium bowl, whisk together 2 Tbsp red-wine vinegar. 1 Tbsp. olive oil, 1/2 tsp. salt and 1/8 tsp. pepper until combined and thickened.

2. Add 2 pints halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, and 2 Tbsp finely chopped fresh parsley; toss to combine all ingredients.

Jazzy Gelatin

Dissolve in a bowl: 1 pkg. orange gelatin, 2 cups boiling water.

Add: 1 cup. ice cubes, 1 can mandarin oranges (15 oz. drained), 1 can crushed pineapple (8 oz. drained) 1 can orange juice concentrate (6 oz. thawed)

Refrigerate overnight or until firm. Top with green grapes and garnish with fresh mint.

Yields: 12 servings

*Mom made this for Christmas brunch a few years ago.*

Martie's Broccoli Salad

This is one of my favorite recipe's from Colin's Mom, Martie!

10 slices bacon
1/4 cup red onions
1/2 cup raisins
1 head of broccoli, in pieces
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 cup sunflower seeds
1cup mayonnaise

1. Bacon: cook, drain, crumble, set aside.
2. Medium bowl: broccoli, onions, raisins.
3. Small bowl: vinegar, sugar, mayonnaise
4. Pour dressing over broccoli and mix and stir.
5. Chill for 2 hours minimum
6. Before serving toss with bacon and sunflower seeds.

Marchi's Baked Beans

Fry 4 to 5 slices of bacon and break up. Brown small onion. Add large can drained pork and beans and 1 small can crushed pineapple, 2 tsp. of prepared mustard. Heat in slow oven for 30 to 45 minutes.

Marchi's Squash Casserole

7 or 8 medium yellow or zucchini squash
20 crushed saltines

Boil squash, drain (very important!) and mash them.

Add crackers.

2 beaten eggs
little milk
dash of garlic powder
1 cup sharp or medium cheese (grated)
salt and pepper

Bake at 350 degrees for 30 minutes.

Quick Broccoli Sauce

1 cup sour cream
1/4 cup mayonnaise
1/4 tsp. dried mustard
juice of 1 lemon
1/2 tsp. sugar
1 green onion, finely chopped

Combine ingredients and serve over cooked broccoli.

Green Beans Baked Lucette

1 can (16 oz) green beans
1 can French friend onions
1 can condensed cream of mushroom soup
1/4 cup grated sharp cheddar cheese.

Alternate layers of drained green beans (reserving 1/4 cup liquid) and onions in baking dish. Mix mushroom soup and reserved liquid, and pour over vegetables. Sprinkle with cheese. Bake at 350 degrees about 30 minutes, until heated through. Serves 6

Skillet Cabbage

4 cups shredded cabbage
1 green pepper, shredded
2 cups diced celery
2 large onions, sliced
2 tomatoes, chopped
1/2 cup bacon drippings
2 tsp. sugar
salt and pepper to taste

Melt shortening, and add sugar. Then combine remaining ingredients and toss with shortening and sugar in large skillet. Cover. Cook over medium heat for 5 minutes. Serves 6.