Mom Horak's Rotini Salad

Ingredients:

(for dressing)

• 1 cup oil
• 1 cup sugar
• 1 cup vinegar
• 1 TBS salt
• 1/2 tsp pepper
• 1 TBS garlic powder
• 1/4 cup parsley
• 3 tsp dry mustard
• 1 tsp basil
• 1 tsp oregano

(for salad)

• 1 lb rotini pasta
• 1 medium onion, diced
• 1 cucumber, peeled & diced
• 1 jar pimientos
• 1 green pepper, chopped
• radishes, thinly sliced
• tomatoes, diced

Instructions:

• Mix dressing ingredients in a glass container and allow to sit in refrigerator overnight.
• Cook pasta according to package instructions. Combine all ingredients and add dressing. Store in the refrigerator and serve chilled.

Egg Drop Soup

Ingredients:

• 4 cups chicken broth
• 1/8 tsp ground ginger
• 2 TBS fresh chives, chopped
• 1/4 tsp salt
• 1 1/2 TBS cornstarch
• 2 eggs
• 1 egg yolk

Instructions:

• Whisk together the eggs and egg yolk with a fork in a bowl.
• Reserve 3/4 cup broth; pour rest into the pan.  Stir in salt, ginger, and chives.  Bring to a rolling boil.  
• In a separate bowl, stir remaining broth and the cornstarch together.
• Drizzle the egg a little at a time into the boiling broth.  Stir in cornstarch mixture until desired consistency is reached.

Zesty Grilled Veggies

Ingredients:

• 2 zucchini, cut diagonally into 1/2" slices
• 1 or 2 each red and yellow peppers, cut into 1/2" strips
• 1/4 cup Italian dressing
• 1/4 cup Parmesan cheese

Instructions:

• Place veggies in a grill basket.  If you don't have one, you can spread some tin foil over the grill and place the veggies on that.  Grill the veggies about 10 minutes over medium heat, turning occasionally.
• Place grilled veggies in a large bowl.  Add dressing and toss to coat.  Sprinkle with Parmesan cheese.

Jeweled Spinach Salad

Ingredients:

• 8 servings fresh spinach leaves
• 1 pomegranate, seeded
• 2-3 apples, cut in thin, bite-size slices
• Shredded Parmesan cheese
• Poppy-seed dressing

Instructions:

• Mix first three ingredients in a large bowl. Sprinkle Parmesan on top.
• Serve with poppy-seed dressing.
  

Cracker Barrel Biscuits Copy-Cat Recipe

Ingredients:

• 2 1/4 cups Bisquick
• 2/3 cup buttermilk (substitute: put 2 tsp vinegar in a measuring cup; add milk to make 2/3 cup; stir; allow to sit for 5 minutes before using)
• 1 tsp sugar
• 1 TBS butter, melted
• Additional melted butter (about 1 TBS)

Instructions:

• Preheat oven to 450 degrees.
• Mix Bisquick, buttermilk, and sugar together in a bowl. Add the melted butter. Stir until a soft dough forms.
• Turn out onto a well-floured surface. Knead about 20 times, adding flour as necessary.
• Roll 1/2" thick (or thicker if you prefer). Cut out biscuits (should get about 10).
• Place biscuits close together on an ungreased cookie sheet.
• Brush the tops of the biscuits with melted butter.
• Bake 8-10 minutes.
• Upon removing the biscuits from the oven, immediately brush the tops with melted butter again.
• Serve warm!
  

Homemade Breadsticks

Ingredients:

• 2 1/2 -3 cups flour
• 1 TBS sugar
• 1 tsp. salt
• 2 1/4 tsp. regular or quick active dry yeast
• 3 TBS olive oil
• 1 cup very warm water
• 1/4 cup grated Parmesan cheese

Instructions:

• Grease a large bowl with shortening.
  
• Mix 1 cup of the flour, sugar, salt, and yeast in a large bowl. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes; scraping bowl frequently. Stir in enough of the remaining flour until dough leaves sides of bowl.
• Place dough on a lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in greased bowl, turning to grease on all sides. Cover bowl loosely with plastic wrap and allow to rise about 30 minutes in a warm place.
  
• Grease 2 cookie sheets with shortening and sprinkle with cornmeal.
• Divide dough into 12 equal pieces. Roll and shape dough into 12" ropes. Place about 1/2 " apart on cookie sheets. Sprinkle with Parmesan cheese. Cover loosely with plastic wrap and allow to rise about 20 minutes in a warm place.
• Heat oven to 425 degrees.
• Bake 10-12 minutes. Serve warm.

Homemade Macaroni and Cheese

Ingredients:

• 2 cups elbow macaroni
• 4 + 1 TBS butter or margarine
• 3 TBS flour
• 1 1/2 cups milk
• 1 cup (4 oz.) shredded cheddar cheese
• 2 oz. processed American cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 TBS dry bread crumbs

Instructions:

• Preheat oven to 375 degrees. Grease 13" x 9" baking dish.
• Cook macaroni according to package directions; drain. Place in baking dish.
• In a saucepan, melt 4 TBS of butter over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheeses, salt, and pepper. Stir until cheese is melted.
• Pour cheese mixture over the macaroni and mix well.
• In a small bowl, melt the remaining butter and mix in the bread crumbs. Sprinkle over the macaroni and cheese.
• Bake uncovered for 30 minutes.

Princess Potatoes

Ingredients:

• 2 lbs. shredded hashbrowns
• 2 c. sour cream
• 2 c. shredded cheddar cheese
• 1 can cream of mushroom soup
• 1/2 c. butter, melted
• 1 tsp. salt
• 1/4 tsp. pepper

Topping:

• 1/2 c. butter, melted
• 2 c. crushed Wheaties cereal

Instructions:

Preheat oven to 350*.
Mix all ingredients (except Topping ingredients) and spread in a 9" x 13" pan. Mix butter and cereal together and sprinkle on top.
Bake for 90 minutes (1 1/2 hours).