Avocado Smash Sandwiches

Ingredients

1 avocado

1/3 cup sour cream

1/4 tsp. salt

pinch white pepper

1 cup grape tomatoes

8 slices whole-wheat bread

2 TB butter

4 slices of Swiss cheese

1 cucumber, peeled & sliced

Directions

• Peel avocado and remove pit, and place flesh in a bowl.
• Add sour cream, salt and pepper, and mash, leaving some chunks.
• Cut grape tomatoes in half and add to avocado mixture.
• Toast bread and then butter one side of each piece.
• Place buttered side up on a work surface.
• Layer cheese and cucumber on half of the slices.
• Spread avocado mixture on the other half and put together to make sandwiches.

Waldorf-Astoria Cookies

Ingredients

1 cup butter

2 cups flour 

1 tsp. baking soda 

1 cup granulated sugar 

2 cups brown sugar 

3 1/2 cups blended oatmeal 

12 oz. chocolate chips

1/2 tsp. salt

1/2 8 oz. Hershey bar (grated) 

2 eggs 

1 tsp. baking powder 

1 1/2 cup chopped nuts (your choice) 

1 tsp. vanilla

Directions
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal 
(measure oatmeal and blend in blender to a fine powder)
, salt, baking powder, and soda.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
  
    
   

Spiced Russian Tea

Ingredients

2 cups of Tang

1/2 cup Instant Tea (without lemon)

1 1/3 cups of sugar

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. ground lemon peel

Add cups of water to taste

Directions

- Pour the tang, instant tea, and sugar into a large pot. Combine ingredients well.

- Add several cups of water to your taste and bring to a boil.

- Add spices and stir in.

- Let tea steep for a while and then serve!

Rutabaga

Ingredients

1 Rutabaga

4 TB Butter

2 TB Lemon juice

2-4 TB or taste Sugar

Directions

- Peel rutabaga and chop into large pieces.

- Boil until tender, about 25-45 minutes.

- Mash rutabaga and add butter, sugar, and lemon juice.

- Mix until blended and serve.

Golden Pumpkin Soup

INGREDIENTS

1 small bundle of green onions, finely sliced

4 TBS butter

3 grated carrots

1 tsp ground cumin

1 tsp ground ginger

1 29 oz can Cooked, mashed Pumpkin (not pumpkin pie mix)

1 can creamed corn

1/2 tsp salt

1 32 oz can Chicken stock

INSTRUCTIONS

- Wash all vegetables & finely slice onions.

- Grate carrots and sauté with butter in sauce pan.

- Add onions to a large pot.

- Add stock, creamed corn and pumpkin.

- Add spices.

- Simmer to allow flavors to interact.

Andes Mint Buttercream Frosting

Ingredients

1 bag of Andes Mint baking chips, divided

1 box confectioners' sugar

6 Tbsp milk

1/2 stick of butter, softened

1 tsp vanilla extract

1/8 tsp salt

Directions

- Mix together 1 cup of confectioners' sugar, milk, butter, vanilla and salt in the blender.

- Place 2/3 of the bag of mint chocolate in a double boiler, and put water in the pot below and turn on high.

- Melt the chocolate. Add the blend from the mixing bowl to the double boiler and mix over the heat until smooth.

- Return the new mixture to the mixing bowl and gradually beat in remaining sugar until it is the right consistency for smoothing. Wait until cake has cooled until frosting!

Honey Soy Grilled Salmon

• Ingredients
• 1 scallion, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet
• 1 teaspoon toasted sesame seeds

Directions

- Rinse off salmon and use knife to remove scales. Use a teaspoon of oil to cover the fillet & rub a pinch of salt and pepper over the fillet as well.

- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

- Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

- Transfer the salmon to the pan, skinned-side down. Broil the salmon 4 to 6 inches from the heat source until cooked through, 10-20 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.