Violet’s Cinnamon Cookies
from Violet Strohm

Cream together:
1 cup shortening
1 cup brown sugar
1 cup white sugar

Mix together:
¼ tsp salt
1 tsp soda
1 Tbs cinnamon

Add:
2½ cups flour

Roll into log and wrap in wax paper. Chill for 12 hours. Heat oven to 350°. Make sure cookie sheets are well greased. Slice thin as the cookies do grow in the oven. OR chill dough in bowl overnight. Scoop portion out – remembering that they do grow in the oven – and then press down on dough with a glass dipped in cinnamon sugar. Bake for 7 to 10 minutes (less makes them chewier).

Cranberry Salad
from ???

2 cups of cranberries (you can use the whole bag)
1 cup crushed pineapple, drain (save the juice for the sauce)
2 stalks of celery
1 package cranberry Jello
1½ cup HOT water

Put cranberries and celery through a course grinder. Pour 2 cups sugar over it and let stand until sugar dissolves (overnight is better). Dissolve package of Jello in hot water. Drain cranberries and add to Jello ; add pineapple. Pour into mold.

1 cup pineapple juice
1 egg, well beaten
1 tsp flour
2 Tbs sugar (optional)
Chunk of butter

Cook over medium heat until thick.

Beer Dip
from Diana Senyk

2 – 8 oz. packages of cream cheese, softened
1 oz. package of ranch dressing
2 cups of finely shredded cheddar cheese
1/3 cup beer

Combine cream cheese and ranch dressing mix and blend well. Stir in cheese and then beer. Refrigerate for at least 3 hours. This will appear mushy at first.

Apple Salsa
from Dawn Paulin

2 medium apples, cored and diced
2 Tbs lime juice
1 small can mandarin oranges
1 small can crushed pineapple (optional)
1 jalapeño pepper
½ chopped onion
½ cup chopped red and green pepper
1 Tbs minced garlic
2 Tbs cilantro
¼ tsp ground cumin
1 tsp vegetable oil
2 tsp apple cider vinegar

Mix apples and line juice first to prevent apples from browning, then add rest of ingredients. Chill at least 2 hours before serving. Great with scoopables (and if you get the baked kind, it’s all healthy!)

Napa Cabbage Salad
from Sue Kilmer

1 medium head of Napa cabbage, sliced fine
1 bunch of green onions or a sweet onion, chopped

Mix together and set aside.

Saute:
½ stick margarine
1 package Ramen Chicken Noodles, broken up (save seasoning)
1 small jar of sesame seeds
2 oz. package sliced almonds or pecans

Dressing:
½ cup oil
½ cup sugar
¼ cup vinegar
1 tsp soy sauce
1 tsp pepper
1 package Ramen Chicken Seasoning

Mix and shake in jar. Add to the cabbage and noodle mixture shortly before serving.

Oriental Salad
from Dawn Paulin

1 – 16 oz. package of coleslaw
½ cup sunflower seeds
1 package Chicken Flavored Ramen Noodles, crushed
1 bunch green onions

Mix the above together.

¼ cup olive oil
2 Tbs vinegar
2 Tbs sugar
Flavor packet from Ramen Noodles

Mix these four together and then pour over the salad. If done the night before or first thing in the morning the noodles will soften more.