QUICK COLESLAW

2 16 oz bags Dole Coleslaw Mix

1 c mayonnaise

½ c sugar

1/8 c white vinegar

½ tbsp. salt

1 tsp garlic powder

Combine dressing ingredients, pour over cabbage and mix, cover and refrigerate at least one hr.

APPLE KUGEL

A kugel is like a pudding just more solid. Photo by: Taste

Preheat oven to 350

9 Granny Smith apples

12 oz jar apricot jam

Cinnamon

Slice apples and place in 9×13

Pour jam on top

Sprinkle with cinnamon

Batter

1/2 cup sugar

1/2 cup potato starch

3 eggs

3/4 cup oil

1 tsp baking powder

2 tsp vanilla sugar

Mix above. Pour on top of apple mixture, bake uncovered approx 1.15 hr until browned on top.

SCALLOPED POTATOES

4 red onions sliced into rings

8 Idaho potatoes washed, peeled and sliced into thin slices

1 stick of margarine

Paprika

Salt

Pepper

2 cups of boiling water with 2 teaspoons of Chicken Soup Powder Mix mixed in (Osem works fine)

1 tablespoon margarine

In a frying pan melt margarine and add red onion slices. They will start to get soft so there will be more room in the pan. Into the pan add Paprika (I put in a lot so at least 8-10good shakes of it) salt and pepper (1 teaspoon of salt and ½ teaspoon of pepper). Keep sauté the onions until they get really soft and almost caramelized. In a tin, (usually a chafing disposable pan) place at the bottom one layer of potatoes until the whole bottom is covered with a layer of potatoes.

Add to that a thin layer of the sautéed onions. Then repeat with a layer of potatoes and then a layer of onions. Your last layer should be potatoes. When done pour along the edges of the pan your boiling water with the chicken soup powder. The water will slowly move across all parts of the pan.

In your frying pan, add 1 tablespoon of margarine and melt it. It should be a nice color because it is mixing with the paprika that is already in the pan. With a brush or the back of your spoon cover the top layer of potatoes with this melted margarine mixture. Cover the potatoes with foil and bake in the oven for 45 minutes. When done uncover and cook for another 15-20 minutes until you get a nice golden color.

CARROT TZIMMES 1 pound carrots

6 sweet potatoes

1/2 cup pitted prunes (optional)

1 cup orange juice

1/2 cup honey or brown sugar

1/2 tsp salt

1/4 tsp cinnamon

2 Tbsp. margarine

1 20 oz. can pineapple chunks, drained

1 11 oz. can mandarin oranges, drained

Peel carrots and cut into 1-inch slices. Peel and slice sweet potatoes into 1/2 inch slices.

In a 3-quart saucepan cook carrots and sweet potatoes in boiling, salted water to cover, until tender but firm. Drain carrots and sweet potatoes and place in 3-quart casserole with prunes. Combine gently. Preheat oven to 350. Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot top with margarine. Bake covered, for 30 minutes. Uncover, stir gently, add pineapple chunks and mandarin oranges and bake another 10 minutes. Variation: Cook ingredients listed, in pot, using juice from pineapple and mandarin oranges in place of water. USE: 3-quart saucepan and 3-quart casserole YIELD: 8 servings

GLAZED CARROTS

1 Pound Baby Carrots

¼ cup Orange Juice

2 Tablespoons Butter or Margarine

1 Pinch Salt

Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. Double Recipe for larger crowd (20)