Strawberry Spinach Salad from Ilene Bartton

Salad Ingredients:
1 bag baby spinach
1/2 head romaine lettuce (optional)
3 cups sliced mushrooms
1-2 cups sliced strawberries
½ red onion thinly sliced
½ cup bacon bits (optional)
½ cup almond slivers (optional)

Chopped Avocados (optional)

Crumbled blue cheese or feta (optional)

Dressing Ingredients:
1 cup olive oil (or vegetable oil)
½ cup red wine vinegar
½ cup white sugar
½ tsp. mustard powder
1 Tb. grated red onion (for added flavor)

Combine all salad ingredients. Toss with dressing just before serving. (Dressing goes a long way, so just add small amounts at a time for the consistency you want.) Salad is best served cold. Sprinkle with parmesan cheese or almonds slivers if desired.

Pumpkin Chocolate Chip Bread

Dry Ingredients:
3 ¼ cups flour
2 ½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
3 cups white sugar

Wet Ingredients:
2 cups pumpkin (1 can Libbys)
1 cup vegetable oil
2/3 cup water
3 eggs
1 bag milk chocolate chips

Combine all dry ingredients in mixing bowl (Kitchenaid mixer works very well). Slowly add wet ingredients one at a time while mixing. When mixture becomes smooth, add chocolate chips. Pour mixture into 3 greased bread loaf pans. Bake at 350° for 45-55 minutes. (Insert toothpick to check consistency after baking.)

Snow College Turkey/Chicken Marinade

1 cup oil
1 cup soy sauce
2 cups 7-up/sprite
1/2 teaspoon garlic powder
1 teaspoon hot mustard or horse radish sauce

Marinade Turkey/Chicken for at least 3 hours. (the longer the more tender the meat will be) Pour Marinade over meat while grilling.

Hot Artichoke Dip

Ingredients:
1 Cup Mayonaise
1 1/4 cup shreddid parmesan cheese
2 cloves minced garlic
1 small white onion minced
8 oz. cream cheese (soft and melted)
one 14 oz can artichokes
Salt and pepper to taste

Combine all ingredients, reserving 1/4 cup cheese. Pour into small casserole, sprinkle remaining cheese on top. Bake at 400 degrees fahrenheit (200 degrees Celsius) for 20 min.

Potato Salad From Diane Orton

6-8 Red Potatoes (cubed)
2 cup Mayonaise
2 tb. Dijon Mustard
2 tb. Dill Seasoning
1 tb Thyme
2 cup Green Onions (chopped)
1/2 cup bacon bits
3 eggs boiled and sliced

Boil Cubed Potatoes and eggs in different pots. In mixing bowl combine all other ingredients. Add potatoes to mixutre and top with boiled eggs. Salt and pepper to taste. Serves 6-10 People.