Basil Pesto

1 cup fresh Basil Leaves

3 Tbsp grated Parmesan cheese

2-3 cloves of garlic

Olive Oil

Puree in processor while adding olive oil to make a smooth paste. Serve on pasta, pizza, bread, etc.

Broccoli Salad

1 large bunch of broccoli, cut into small pieces using only the tops

1 small onion

½ cup raisins

10-12 slices of bacon, fried crisp and crumbled

1 cup Miracle Whip

½ cup sugar

1 Tbsp. Vinegar

Mix together the Miracle Whip, sugar & vinegar. Pour over the other ingredients and mix well. Refrigerate at least 2 hours before serving. Keeps for days.

Corn Bread Mix

4 ¼ cups all purpose flour 4 cups cornmeal

¾ cups sugar ¼ cup baking powder

1-2 tsp salt 1 cup shortening

In a bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield- 5 batches.

Additional ingredients: 1 egg 1 cup milk

To prepare corn bread: In a bowl, beat egg. Add milk & mix well. Stir in 2 1/3 cups corn bread mix just until moistened (the batter will be lumpy). Pour into a greased 8 inch square pan. Bake at 425º for 20-25 minutes.

Classic Potatoes Au Gratin

4 cups thinly sliced potatoes (about 4-5 medium)

½ lb. (8oz.) VELVEETA cheese, cut up

½ cup chopped onion

1 tsp dry mustard

¼ tsp pepper

Cook potatoes in boiling water in large saucepan 8 to 10 minutes or until fork-tender. Drain.

Toss potatoes and remaining ingredients in 2 quart casserole; cover.

Bake at 350º for 22-25 minutes or until potatoes are tender and cheese is melted. Stir before serving.

Makes 6 servings.

Special extra: Prepare as directed adding 1 cup chopped ham with remaining ingredients.

Cucumber & Onion Salad

3 gourmet cucumbers

1 onion

2/3 cup sugar

2/3 cup apple cider vinegar

1/8 tsp salt

2 Tbsp oil

Slice cucumbers & onions. Mix sugar, vinegar, & salt. Add oil. Add cucumbers & onions. Refrigerate for 6 hours. These will stay crisp a long time.

Fruit Dip

2 small Philadelphia pineapple flavored cream cheese tubs, room temperature

1 small marshmallow cream

Blend well and serve at room temperature. Serve with your favorite fruit: strawberries, apple slices, pineapple chunks, etc.

Hot Beef-Mushroom Appetizer

2 medium onions, chopped

¼ cup butter or margarine

1 package (8 ounces) cream

cheese, softened

½ pound fresh mushrooms,

chopped

1 package (4 ½ ounces) dried

beef, chopped

½ teaspoon Worcestershire

sauce

¼ teaspoon garlic powder

Crackers or party rye bread

In a skillet, sauté onions in butter until tender. Stir in cream cheese until smooth. Add mushrooms, beef, Worcestershire sauce and garlic powder; mix well. Spoon into a 9” pie plate. Bake at 375º for 15-20 minutes. Serve warm with crackers or rye bread. Yield: 12-16 servings (3 cups)

Hot Chili Dip

24 oz. of salsa

1 -15 oz. can of chili with beans

2 –2 ¼ oz. cans sliced ripe olives, drained

12 oz. American cheese, cubed

Tortilla chips

In a small slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with chips.

Low Calorie Potato Topping

4 Potatoes, baked ¼ cup low fat plain yogurt

½ cup low fat cottage cheese 1 ½ tsp parsley, chopped

1 ½ tsp chives, chopped ¼ tsp salt

⅛ tsp pepper

Place all topping ingredients in electric blender.

Cover and process until smooth.

Spoon 2 tbsp. over each potato.

Nutritional Information (per serving)

Calories: 156 Fat: 1 g

% calories from fat: 4 % Cholesterol: 2 mg

Fiber: 3 g. Sodium: 211 mg

Nancy Boerner’s Rosemary Potatoes

Red Potatoes, washed and chunked

Kosher Salt

Coarse ground black pepper

Fresh Rosemary

Dry Parsley flakes

Lemon pepper

Extra Virgin olive oil

Mix all ingredients together in a greased baking dish. Bake for 1 hour at 400 º, stir ½ hour into baking time. Potatoes can be prepared and baked the day before serving, just reheat for about ½ hour at 400º. You might need to add more olive oil and lemon pepper. Note: Rosemary not used can be frozen and used later.

Salsa Dip

1 lb. (16oz.) VELVEETA Cheese Product, cut up

1 cup Salsa

Microwave VELVEETA and salsa in 1 ½ quart microwavable bowl on high 3-4 minutes or until VELVEETA is melted, stirring after 2 minutes. Serve hot with tortilla chips or assorted cut up vegetables.

For Cheesy Chili Dip – Prepare as directed, substituting 1 can (15oz) chili for salsa. Serve hot with tortilla chips.

Ultimate Macaroni & Cheese

2 cups (7oz) elbow macaroni

1 lb. VELVEETA Cheese Product, cut up

½ cup milk

dash of pepper

Cook elbow macaroni as directed on package; drain well. Return to same pan. Add VELVEETA Cheese Product, milk and pepper to same pan. Stir on low heat until VELVEETA is melted. Serve immediately. Makes 4-6 servings.

Waldorf Salad

3 medium delicious apples

2 celery stalks

½ cup walnuts

½ cup mayonnaise

2 Tbsp. lemon juice

½ cup raisins

4 large lettuce leaves

Dice unpeeled apples. Thinly slice celery. Coarsely chop walnuts. Put these in a bowl. Stir in mayonnaise and add lemon juice until smooth. Toss in raisins and mix gently. Serve mixture on a bed of lettuce.

Watergate Salad

1 (20 oz.) can crushed pineapple, undrained

1 (3 oz.) pkg. instant pistachio pudding

1 c. miniature marshmallows

1 (8 oz.) carton Cool Whip

Sprinkle pudding mix on pineapple. Stir. Add marshmallows. Fold in Cool Whip. Chill, but do not freeze.