CILANTRO CORN AND CHICKEN DIP
4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces
Salt and pepper to taste
1 to 2 avocados, diced
2 tomatoes, seeded and diced
2 cups fresh or frozen corn
1 red pepper diced
1/2 teaspoon dried oregano
1/2 to 1 teaspoon cumin
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)
1/3 cup olive oil
3 tablespoons apple cider or rice wine vinegar
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
6 cups bok choy, shredded
2 cups red cabbage, shredded
1 red onion, sliced thin
2 10 oz cans mandarin oranges, drained
2 avocados slice and chopped
1/2 cup sliced almonds
1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)
STRAWBERRY PUNCH (non-alcohol)
3 cans (6 oz.) orange juice concentrate, thawed.
3 cans (6 oz.) pink lemonade concentrate, thawed.
4 to 5 cups of water
2 liters ginger ale, chilled.
2 packages (10 oz.) frozen Strawberries (sliced)
Crushed ice (3 or 4 cups) or an ice ring
In a large bowl make up all 6 cans concentrates and the water. When combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.
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CLASSIC BRUSSEL SPROUTS
Eileen talks about making ornaments for the holidays.
GINGERBREAD MEN ORNAMENT COOKIES
1 box gingerbread cookie mix1 small box raisins1 small pkg. red hots1 plastic drinking straw1 can clear acrylic varnish