Spring Spinach and Apple Salad
 

• 1 Bag of Fresh Spinach - washed, stems removed and cut into bite size pieces.
• 1 Large Red Delicious Apple - washed, cored and sliced thin (do this right before serving so that the apple does not turn brown)
• 1/4 Cup Chopped Red Onion
• 1 Cup Chopped Celery
• 1/4 Cup Walnut or Pecan pieces

             Dressing

• 1/2 Cup Sugar
• 1/3 Cup Vinegar
• 2 Tablespoons finely chopped White Onion
• 1 Tsp. Dry Mustard
• 1/8 Cup Vegetable Oil
• 1 1/2 Tablespoons Poppy Seeds
  

Mix the dressing well and pour over the salad and toss, just before serving.

 

 

Reuben Casserole

• 2 Cups Cooked Rice
• 8 oz Sauerkraut (drained)
• 1 1/2 lbs. Corned Beef (diced)
• 1 Cup Swiss Cheese (grated)
• 1/2 Cup Mayonnaise
• 3 Tlb. Sweet Relish
• 1 Tsp Prepared Mustard
• Salt & Pepper
• 1 Tomato (sliced)
• 1 Cup Bread Crumbs

Combine rice, sauerkraut, corned beef and 1/2 cup swiss cheese. Blend mayonnaise, relish mustard and pepper. Stir into rice mixture. Place in 2 quart casserole dish, arrange tomato slices on top. Salt and pepper. Cover with remaining swiss cheese, top with bread crumbs. Bake at 350 degrees for 30 minutes.

 

Pistachio Muffins

• 1/4 Cup Butter
  1/2 Cup Sugar
  1 Small Package Instant Pistachio Pudding Mix
  2 Large Eggs
  2 Tsp. Baking Powder
  Dash Salt
  1/2 Cup Chopped Pistachios
  1 1/4 Cups Milk
  2 1/2 Cups Flour
  

Preheat oven to 425 degrees. Line muffin pans with liners. Grease each cup. In a medium mixing bowl, cream butter, sugar and pudding mix. Add eggs. Continue beating until batter is smooth. Add baking powder and salt. Alternatively add milk and flour making sure all ingredients are mixed in. Stir in pistachios. Spoon batter into prepared muffin tins and sprinkle with additional nuts and sugar. Bake for 20 minutes. Cool on wire rack.

Minted Fruit Cocktail

• 1/3 Cup Mint Jelly
  1 Cup Water
  1/2 Cup Sugar
  1/2 Cup Ginger ale
  

Mix mint jelly and water on top of double boiler. Bring to a boil and add sugar. Cook for 5 minutes. Let Cool. Add 1/2 cup ginger ale when cool.

• 3 Cups Strawberries (washed, hulled and cut into slices)
  3 Cups Fresh Pineapple Chunks
  3 Kiwis (peeled and sliced)
  Fresh Mint

Place all fruit and some chopped mint leaves into a serving bowl. Pour mint and ginger ale mixture over fruit, cover and chill for 2 hours. Serve in glass parfait glasses. Serves 8 to 10.