Recipes

To make dressing mix vinegar, water, sugar and salt. Put celery seed and mustard seed in a cheesecloth bag. Add bag to vinegar mixture and bring to a boil. Make sure that sugar is dissolved, then cool. Pour cooled mixture over salad ingredients and refrigerate. This will keep for 14 days.

1 med.-large cabbage, shredded
2 med.-large carrots, shredded
1 med. onion, grated
Dressing ingredients:
1 1/2 c vinegar
1 1/2 c water
1 tsp celery seed
1 1/2 C sugar
1 1/a tsp salt
1 1/2 tsp mustard seed

Cook potato and onion in boiling water until tender. Add chicken cubes and stir until dissolved. Add all remaining ingredients and stir well until heated. Do not boil.

1 cup chopped onion
3 cup peeled/diced potatoes
4 chicken bouillon cubes
3 tbsp. butter
1 cup milk
1 cup light cream
Salt and pepper to taste
3 cups boiling water

Sauté ingredients from olive oil to salt in a large kettle (optional — include V2 cup chopped mushrooms).
When onions are clear and very soft, add ingredients from tomato puree to black pepper.
Turn heat way down. Cover and simmer at least 45 minutes, stirring occasionally. Then add parsley and parmesan.