Source: From the Lake Holm Ward Cookbook

Ingredients:

• 3 c bowtie and fusilli pasta, cooked, drained and chilled
• 1 12-oz pkg thawed sweet green peas
• 1/2 c chopped green onions
• 1/2 c pine nuts
• hand full of basil leaves (dressing starts here)
• 1 c mayonnaise
• 1/4 c olive oil
• 2 T minced fresh garlic
• 1 lemon, juiced
• salt and pepper, to taste

Directions:

x the dressing up out of ingredients 8 – 13. Toss the salad in it. Chill and enjoy.

From the Lake Holm Ward Cookbook

Source: Ellen Hirschi

Ingredients:

• 24-oz cottage cheese
• 1 sm pkg orange jello
• 1 can mandarin oranges, drained
• 1 can crushed pineapple, drained
• 9-oz cool whip

Directions:

1. Stir dry jello into cottage cheese

2. Mix in remaining ingredients

3. Chill and enjoy!

From the Lake Holm Ward Cookbook

Source: Gail Telford

Ingredients:

• 2 lb stew meat
• 1 large onion
• 1 c celery, cut into bite-sized pieces
• 1 bunch carrots, cut into cut into bite-sized pieces
• 4-5 potatoes cut into bite-sized pieces
• 1 c tomatoes, drained
• 1 T sugar mixed with 3 T tapioca
• 2 t salt
• 1 t pepper
• 1/2 pkg onion soup mix
• garlic salt, to taste

Directions:

1. Mix all ingredients together in a large oven-proof pot and cover. Cook for 5 hours at 250 degrees in oven and DON ’T PEEK .

2. I usually add a can of drained beans when it comes out of the oven and let it stand for a few minutes to warm the beans.

From the Lake Holm Ward Cookbook

Source: Beth Stratton

Ingredients:

• 4 c vegetables, chopped (carrots, red onions, cucumbers, tomatoes, bell peppers, zucchini)
• 2 oz feta cheese, crumbled
• 1/4 c kalamata olives, sliced
• 1/2 c basil leaves, torn
• 2 T olive oil
• 1 T balsamic vinegar
• salt and pepper, to taste

Directions:

Toss all ingredients together.

From the Lake Holm Ward Cookbook

Source: Jean Beers

Ingredients:

• 1 pkg shell macaroni, cooked
• 1 hard-boiled egg, cut up
• 1 can shrimp, rinsed
• 1 chopped onion

Directions:

Add all ingredients together. Use mayo, mustard, and salad dressing for dressing. Mix all together.

From the Lake Holm Ward Cookbook

Source: Mary Smith

Ingredients:

• 1 med red cabbage, cut and corded in thin slices
• 1 red onion, cut up and sliced
• 1 apple, sliced
• 1 c apple juice
• 2 to 3 T oil
• 1/2 c apple cider vinegar

Directions:

1. Combine in large pan, bring to a boil and cook covered for 40 minutes on medium heat.

2. Last 5 minutes, remove lid to reduce liquid to just moist.

This recipe is really hard to mess up. I add more and less of veggies all the time (especially the carrots and cabbage). I use red and green cabbage for more color. I also add V8 juice in the end, if it is too thick. It has a delicious taste and freezes well.

Source: Gaylyn Shoemaker

Ingredients:

• 1 lb lean hamburger
• 2 c lentils
• 2 qt water
• 1 lg chopped onion
• 1 bay leaf
• 1 t minced fresh garlic
• 1 qt canned tomatoes
• 2 c diced tomatoes
• 2 c sliced carrots
• 2 c shredded cabbage
• 2 c sliced zucchini
• 2 c sliced celery
• 1/4 c soy sauce
• 1 T salt
• 1 1/4 t dried basil
• 1/4 c fresh parsley

Directions:

1. In a very large pot, brown hamburger and drain fat.

2. Add onion and garlic, bay leaf and carrots. Cook a couple of minutes.

3. Add water, lentils, canned tomatoes, and salt.

4. Simmer until lentils are tender.

5. Add all other ingredients and cook for about 5 minutes. Vegetables should be “tender-crisp” and they look really nice when not overcooked. Makes about 1 gallon.

From the Lake Holm Ward Cookbook

Source: Jenny Vaughn

Ingredients:

• 2 3-oz packages lime jello
• 2 c boiling water
• 3 oz cream cheese
• 2/3 c mayo
• 1 c crushed pineapple
• 1/4 c chopped walnuts
• 1 pkg prepared dream whip

Directions:

1. Dissolve jello in boiling water. Chill until thickened, then whip with an electric mixer. Combine cream cheese and mayo.

2. Add pineapple with its juice.

3. Fold together whipped jello, cream cheese mixture, nuts and prepared dream whip.

4. Chill until firm.

From the Lake Holm Ward Cookbook

Source: Carole Lee Criddle

Ingredients:

• 2 lb sweet potatoes, cut into 3/4 in pieces
• 2 sweet onions, peeled, trimmed, and cut into 1/2 in wedges
• 2 mangoes, peeled cut into 3/4 inch pieces
• 1 red bell pepper, cut into 3/4 inch pieces
• 1/4 c olive oil
• 2 t lime juice
• 1/2 t cinnamon
• 1/2 t cumin
• 1/4 t allspice
• 1/4 t salt
• pinch cayenne pepper
• 1/3 c chopped toasted peanuts
• 1/4 c fresh cilantro, chopped

Directions:

1. Preheat grill. Mix sweet potatoes, onions, mangoes, bell pepper, olive oil, lime juice, cinnamon, cumin, allspice, salt and cayenne pepper together.

2. Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package.

3. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.

4. Remove from the grill and let cool slightly before unwrapping.

5. Transfer the sweet potato mixture to a large bowl and adjust the seasoning to taste.

6. Sprinkle with peanuts and cilantro and serve.

From the Lake Holm Ward Cookbook

Source: Rayelle Boyd

Ingredients:

• 1 carton cottage cheese (small)
• 1 carton cool whip (small)
• 1 pkg small pistachio pudding
• whole grapes

Directions:

Mix all together and chill, serve.

From the Lake Holm Ward Cookbook

Source: Rosilyn Kutob

Ingredients:

• 3 c chopped potatoes
• 1 c water
• 1/2 c celery slices
• 1/2 c carrot slices
• 1/4 c onion, chopped
• 1 t parsley flakes
• 1 chicken bouillion cube
• 1/2 t salt
• dash pepper
• 1 1/2 c milk
• 2 T flour
• 1/2 lb velveeta, cubed

Directions:

1. Cook vegetables, bullion and seasonings until veggies are tender, about 20 minutes or more.

2. Mix flour with small amount of milk. Stir to get lumps out, then add remaining milk until blended. Add to veggies, cook until thick. Stir in cheese until melted. Do not boil.

From the Lake Holm Ward Cookbook

Source: Asako Otsuka

Ingredients:

• 1 head romaine lettuce
• 2 tomatoes, wedged
• 1 avocado, sliced
• 2 c corn chips or broken tortilla chips
• 6 green onions, sliced
• 1 c cooked whole kernel corn, canned frozen or fresh
• 14 olives, sliced
• 1 c grated cheese
• 2 c chili

Directions:

ar lettuce into bite-sized pieces and place in the bottom of a large salad bowl. Layer all the remaining ingredients except the chili. Heat chili to boiling. Just before serving, pour chili over all and toss well. Serve immediately. Serves 6-8. Can serve with sour cream and salsa.

From the Lake Holm Ward Cookbook

Source: Marylee Jameson

Ingredients:

• 1/4 c water
• 1 pkg frozen whole kernel corn
• 1/4 c chopped onion
• 2 c milk
• 1 1/2 c shredded cheese of choice
• 2 T butter
• 1/2 c shredded carrots
• 2 cans condensed cream of potato soup

Directions:

1. Bring water, butter, corn, carrots and onions to a boil in a 3-quart saucepan. Cover and simmer 10 minutes.

2. Stir in soup, then milk and cheese. Heat, stirring occasionally until melted. Do not boil. Serve.

From the Lake Holm Ward Cookbook

Source: Bonnie Hunsaker

Ingredients:

• 1 pkg stew meat, cut into small pieces
• carrots, peeled and cut up
• celery, cut into small pieces
• potatoes, peeled and cut up
• onions, cut into small pieces
• 1 can cream of celery soup
• 1 can french onion soup

Directions:

1. Put all ingredients in crock pot and cook several hours on high or all day on low.

2. May have to add 1 can of water.

3. You may want to add some potato pearls to thicken.

4. u can also put in a 9×13 in pan and cook for 2 hours at 350. Stir occasionally.

From the Lake Holm Ward Cookbook

Source: Jeanette Froelich

Ingredients:

• 2 cans fruit cocktail
• 2 cans mandarin oranges
• 1 can crushed pineapple
• 2-3 sliced bananas

Directions:

1. Dump all fruit into a large bowl with the juice.

2. Add one small box lemon instant pudding. Gently stir. Chill at least 30 minutes.

3. Nice topped with whipped cream.

From the Lake Holm Ward Cookbook

Source: Beth Stratton

Ingredients:

• 1 head cabbage
• 3 onions
• 2 bell peppers
• 1 bunch scallions (green onions)
• 1 bunch celery
• 6 carrots
• 1 28-oz can crushed tomatoes
• 1 16-oz can green beans
• 1 lg can V8 or tomato juice
• 1 envelope dried onion soup mix
• 3-4 bouillon cubes, any flavor

Directions:

1. Chop and dice the vegetables, combine all ingredients in a large stock pot.

2. Add enough water to make a good broth and boil for 10 minutes.

3. Lower the head and simmer approximately 2 hours.

4. This makes about 6 quarts of soup. Freezes nice. It is delicious on a cold winter night and is low in calories.

From the Lake Holm Ward Cookbook

Source: Bonnie Hunsaker

Ingredients:

• 1 head iceberg lettuce, chopped
• 1 2/3 c diced cooked chicken
• 4 roma tomatoes
• 5 oz dry salami, chopped
• 2/3 c grated mozzarella cheese
• 1/2 c grated provolone cheese
• 1 8.5-oz can garbanzo beans
• 1 bunch fresh basil, chopped
• 1 bunch green onions, chopped
• 1 egg yolk (dressing begins here)
• 1 T water
• 1 T minced garlic
• 1/2 t salt
• 1 t pepper
• 1/2 t dry mustard
• 2 t oregano
• 1/2 t sugar
• 1/3 c red wine vinegar
• 2 T lemon juice
• 1 c olive oil

Directions:

Combine egg and water with whisk. Microwave for 15 seconds, then 5 seconds more. Rewhisk and let sit for 1 minute. Blend garlic, egg. Dijon, salt, pepper, mustard, oregano, sugar, vinegar and lemon juice. Add olive oil by blending slowly. Pour over salad and toss.

From the Lake Holm Ward Cookbook

Source: Barbara Bryan

Ingredients:

• 2 c mayonnaise
• 2 c buttermilk
• 1/2 t coarse ground pepper
• 1 t onion salt
• 1 t garlic salt
• 1 8-oz pkg cream cheese, cut into small chunks

Directions:

1. Mix together with a wire whip mayonnaise, buttermilk, pepper, onion salt and garlic salt until well blended.

2. Fold cream cheese chunks into mixture.

From the Lake Holm Ward Cookbook

Source: Barbara Bryan

Ingredients:

• 1 6-oz pkg raspberry jello
• 1 c hot water
• 1 16-oz can whole cranberry sauce
• 1 13 1/4-oz can crushed pineapple
• 1/2 c chopped nuts
• 1/3 c orange juice

Directions:

1. Dissolve jello in 1 cup hot water.

2. Pour into 9×13 inch pan.

3. Stir in cranberry sauce, pineapple, fruit juice and nuts.

4. Chill until firm.

5. Frost with cream cheese frosting.

From the Lake Holm Ward Cookbook

Source: Rosilyn Kutob

Ingredients:

• 1 head cabbage
• 1/2 bell pepper, any color
• 3/4 c miracle whip
• 1 c sugar
• 1/2 t mustard
• 1/2 t poppy seed
• 1 c vinegar
• tarragon

Directions:

1. Roughly chop cabbage if you have a blender and put the cabbage in with some water. Pulse until the desired size of cabbage is reached. Pour off extra water using a colander.

2. Soak cabbage in the sugar and vinegar overnight, drain off the next day.

3. Add miracle whip or mayonnaise until texture you want is reached. Add any remaining ingredients you like. Salt and pepper to taste. Give flavors time to blend with others.