Cornbread Dressing

Crumble baked corn bread into a very fine mixture.

Add 1 large chopped onion & 4 ribs of chopped celery, 1 chopped bell pepper & 2 eggs, well beaten. Mix well.

Pour chicken stock over the mixture until it is thin. Season.

Pour into a casserole dish & bake for 30 to 45 minutes. Don’t let it get too brown.

Reuben Casserole

Crumble 1 pound of cooked corned beef into a 8″x12″ baking pan coated with cooking spray.

Dot with 1/4 cup of thousand island salad dressing.

Spread 1 16-oz can of drained sauerkraut over top.

Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.

Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.

Family Fried Rice

This is perfect for left-over rice or make some earlier in the day and it’s a breeze to put together. Simply brown about 4 or 5 pieces of diced bacon in a skillet until crispy. Remove bacon and turn down the heat. Slightly beat 3 or 4 eggs and pour them into the hot bacon drippings. Add about a cup of rice and chopped green or regular onions and mix together. Add the bacon and any leftover chopped meat you have on hand. Add (low sodium) soy sauce until the rice is as brown as you like it. Stir well and cook on low heat about 15 more minutes. This is so good for any leftover meat or seafood. Your family will like it better than Chinese takeout. Red pepper flakes are optional.

Cauliflower Salad

Line the bottom of a large shallow bowl with 1 medium head of iceberg lettuce torn into bite-size pieces.

Top with 4 cups of cauliflower florets & 1 cup thinly sliced red onion & 2 chopped hard boiled eggs.

Spread 3/4 cup of mayo over entire surface of salad. Sprinkle with 1/3 cup of grated Parmesan cheese & 1/3 cup of cooked chopped bacon.

Cover with plastic wrap & refrigerate overnight. Toss salad before serving.