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Diana
Fahl,
Staff Council member of Indiana
University East enjoyed promoting their cookbook on the
show.
Norma and Diana
had lots of great help today making Christmas cookies and
other dishes! Thanks to all of you! |
Norma Schroeder, Sally Sayre, Mary
Alice McCracken, Diana Fahl, and Linda
Cottongim, with granddaughters, Braxtyn
Hurley and Molly Hunt. |
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The
Staff Council of Indiana
University East published this
cookbook to be dedicated to the
recipients of the Endowment
Scholarship.
Visit the Staff
Council Website
to order the cookbook.
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Fresh Spinach Salad |
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1
lb. bag fresh spinach
3/4 C drained bean sprouts
1 C sliced water chestnuts, drained
1 sm. onion, finely chopped
2-4 hard-cooked eggs, sliced
1/2 lb. bacon, fried and crumbled
Rinse, dry and tear spinach into bite-size pieces. In
salad bowl combine spinach with bean sprouts, water chestnuts
and onion. At serving time pour cooled dressing over greans;
toss, and garnish with egg slices and crumbled bacon.
Dressing
1/2 C salad oil
1/2 C brown sugar
1/4 C ketchup
2 TBS Worcestershire sauce
1/4 C red wine vinegar
Heat all ingredients in a saucepan just until sugar melts.
Do not let mixture boil. Cool.
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Cream
Cheese Salad
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1
C diced apples, peeled
1 C diced red apples, unpeeled
1 C chopped celery
1 C crushed or chunk pineapple
1 C chopped walnuts
1 (8oz.) pkg. cream cheese
1 pkg. lemon or lime jello
Layer in a 9 X 11 dish: apples, celery pineapple, walnuts.
Heat 2 cups water for Jello just to boiling. Crumble cream
cheese into this and gently beat with mixer. Add Jello
mix, stir. Pour over the items in the dish. Chill for
at least an hour.
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