Island Kitchen Party

This is one of my personal favorites hope you enjoy! 1/4 cup Italian dressing 1/4 cup french dressing 1/4 cup of mayonnaise chopped fresh parsley, 1 tsp sugar, 1/4 cup each green pepper, celery, tomato diced, and shredded carrot. 2cups fusilli pasta raw, salt and pepper. Cook the pasta drain, combine wet ingredients, add the rest, chill. Creamy Potato Salad 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled 1/2 cup chopped red onion 3 hard-cooked eggs, chopped 1/2 to 2/3 cup mayonnaise 1/2 to 1 teaspoon prepared mustard 1/4 to 1/2 teaspoon salt 1/8 teaspoon ground black pepper PREPARATION: Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.Serves 4 to 6.For best texture, use new potatoes, or other boiling potatoes. Classic Coleslaw Finely shredded cabbage 1/4 cup Finely sliced/shredded carrots 1/4 cup finely diced onion and enough kraft coleslaw dressing to make it wet.

This is my Sister's recipe Ingredients: 1/2 cup plus 2 tablespoons evaporated milk. 2 cups packed light brown sugar. 1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1 3/4 cups icing sugar. preparation Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes). Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add the icing sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes. Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes. Cut fudg...

This is from the cookbook my Mom bought me for my bridal shower The All New Purity CookBook Pre heat oven to 450 Blend or sift together 2 Cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt Cut in finely 1/3 cup shortening Add 3/4 cup plus 2 tablespoons milk Stir with a fork to make a soft dough. Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll to a 9" square. Brush with melted butter or margarine. Sprinkle with 1 cup shredded Cheddar cheese. Roll up as for a jelly roll; seal the edges. Cut into tweleve 3/4" thick slices. Place in greased medium-sized muffin cup or close together on a greased baking sheet (I used cake pans). Bake in oven for 12 to 15 minutes.

Strawberry Freezer Jam 8 cups (2 L ) strawberries, hulled 1 box (49 g) light pectin crystals 3-1/4 cups (800 mL ) granulated sugar Preparation In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes. Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.

1 medium head of cabbage (cut in quarters and steam for about 10 minutes) 2lbs of lean ground beef (brown the beef with garlic and onion) 1 small onion (chopped very fine) 1 clove of garlic (I use the frozen cube garlic) 1 cup of cooked rice 2 cans of fiesta soup 1 28 oz.can of whole tomatoes with herbs and spices mix the soup and tomatoes together chop the cabbage in pieces according to your choice layer on the bottom of glass casserole dish. Then a layer of the beef with the rice added in it add half the sauce then repeat the layer put in 350 degree oven for about an hour and a half.

3 T.butter 1 c. icing sugar. 1 c. peanut butter 1/2 c. brown sugar. 1 t. vanilla 1- 24oz bag chocolate chips 2/3 c. cooking oil Mix first 5 ingredients until it forms a large ball, make Patties by using a tablespoon form into a ball, pat down . melt chocolate and oil, line muffin pan with liners cover liners with a bit of the chocolate mixture place patties on top of that then cover wit more chocolate. Place in fridge until cold keep refrigerated in a covered dish until ready to serve, makes 24 This is a little Canada Day treat that goes way back in our family hope you like it ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut butter balls 1c. peanut butter. 1c. icing sugar. 3T. butter. 1c. rice krispies. 1 package chocolate chips. 1 oz parowax.(parafin wax) mix the first 3 ingredients together in a mixing bowl. add the rice krispies shape into balls the size of walnuts in a double boiler melt the chocolate chips and parowax dip balls in the choco...

4 large strawberries, fresh or frozen. 1/2 c. plain yogurt 1 ripe banana 5 ice cubes Put all ingredients into blender. Blend until smoothie consistency pour into dish and enjoy makes 2 note: When Kelli was pregnant with Nate this was her favourite!