Use torn lettuce to cover a 9x13 glass pan
Top with shredded carrots
Chop the following and layer them, on top of the carrots:
celery, green pepper, onion, broccoli, cauliflower
Top with raisins and sunflower seeds (if you aren’t watching your
middle)
Next layer the salad with frozen green peas (slightly thawed)
**** For a meat eating family--you can add cubed ham, turkey or
chicken before adding the peas
In a separate bowl mix together Hellmann’s mayonnaise and sugar to taste. (make enough to just cover salad and seal the edges--if you put too much of this on, you will have a soggy salad)
Chill for several hours
Prior to serving, top the salad with shredded cheese, cherry tomatoes, croutons, and sliced boiled eggs (real bacon bits can also be added)
Keep cold and enjoy.
** I usually half this recipe and make two separate salads--one
for my daughter and I, without the meat and the other for my husband, who
thinks I starve him when I don’t add the meat.
MY FRIEND MIKE'S FAMOUS CHILI (sorry no veggie version for this chili..I'll do a vegitarian chili another time)
This recipe makes 6 servings, but it can be doubled or tripled for parties
Fry and drain two slices of bacon.
Brown 1 pound of ground beef, 1 cup onion chopped, 2 cloves of garlic
minced and 1 green pepper minced-cook until the meat is no longer pink
and drain fat.
Toss the bacon and meat mixture into large pot
Add 2 Tablespoons brown sugar, 1 can V-8 juice, 1 15 ounce can red
kidney beans and 1 4 ounce can mushroom pieces (drained)
Add 2 teaspoons chili powder (more or less depending on your taste
buds)
1/4 teaspoon cayenne (same as above)
yellow hot peppers, Tabasco sauce and jalapenos to taste
Cover
Cook over simmering heat all day. **If it seems to watery for you,
remove cover and let it boil for a few minutes, this will evaporate some
of the liquid
Serve with chunks of fresh bread.
This months top dessert:
BANANA CAKE
Empty yellow cake mix (Pillsbury or Betty Crocker) in large mixing
bowl.
Put 1 to 2 very ripe banana’s (the kind no one will eat), 3 eggs,
and 1/2 cup water in a blender. Blend until mixture is smooth.
Add to cake mix along with 1/4 cup Canola Oil, and 3/4 cup water.
Follow the directions on the cake box for baking times. The cake
is done when it springs back when it is touched.
** I use a bundt pan for this one and it is a good idea to spray
the pan with Pam or grease and flour it, so it won’t stick. Also, the cake
is so good it doesn’t even need to be frosted. However, if you just have
to have frosting-a chocolate drizzle is yummy (just melt some frosting
from the can and drizzle over the top), or if you have used a round or
square pan, frost as usual.
Teriyaki Salmon
(This teriyaki sauce is a good marinade for other fish, seafood
and chicken).
1 1/2 pounds fresh salmon fillets
Marinade:
1/2 cup reduced-sodium soy sauce (the regular stuff has about
940mg sodium!)
2 tablespoons rice vinegar
3 or more garlic cloves, crushed (my general rule is the
more garlic the better)
1 tablespoon fresh ginger, finely chopped
1 1/2 cups thawed, unsweetened apple juice concentrate
1/2 cup green onions, finely chopped
What to do:
Combine all marinade ingredients, except for the green onions,
in a blender and whirl until combined. Stir in onions. You will have about
2 1/2 cups marinade.
Place salmon or other fish in a glass baking dish an pour
marinade over it. Marinate several hours in refrigerator, turning salmon
occasionally to distribute marinade evenly.
Place salmon on a well-oiled grill for about 5 minutes per
side, or until desired doneness.
Squash and Green Peppers (a perfect side to the Salmon)
Hopefully, some of you have a garden with which to get these things from, but if not it will be almost as tasty with store bought veggies.
You will need:
6 yellow squash, sliced into circles
2 green pepper (red and yellow can be added too), sliced
into strips
2 onions, sliced into strips
5 cloves garlic (or less--by now you know I love this stuff),
minced
6 strips bacon
What to do:
Fry the bacon until crisp. Drain the bacon and feed it to
the dog (you really only the need the bacon grease.
Add all of the above ingredients to the bacon grease and
cook until tender. For those of you who do not have a doggie, of course
you can add the bacon to this mixture, crumbled before you serve.
***Almost any firm vegetable can you be used with this--such as carrots,
zucchini etc. They all will turn out just fine, but if you want your carrots
to be tender, add them first and let them cook a bit before adding the
other vegetables (same goes for if you add sliced potatoes.)
Witch Bread
This bread is the perfect gift to take with you to circle feasts! I have never heard anyone say they did not like it and every time I make it someone asks for the recipe. My daughter has fondly named it Witch Bread, but I think somewhere along the line someone called it Herb Bread. It is so amazingly easy even the non cooker can make it!!
Ingredients:
1 package Bridgeford frozen rolls
1 cup grated Paremesan cheese (the kind in the can is
fine)
1 tsp. of each of these herbs, dried and crushed: basil, thyme,
rosemary and sage.
(actually I use way more rosemary than this..but
use the amount you feel is right)
1/4 tsp. garlic powder
1/4 cup melted butter
What to do:
Grease a bundt pan well and set aside. Set rolls out to thaw
on a greased cookie sheet. Meanwhile combine the cheese, herbs and garlic
powder in a bowl. In a seperate bowl melt butter. After the rolls are completely
thawed, dip each one in the butter and then roll it in the cheese/herb
mix. Place them in the bundt pan evenly. Go read a book and let the rolls
rise until they have doubled in size. Bake at 350 until the top is brown
and sounds hollow when you thump it. (in my oven this is about 30 minutes)
Remove from pan immedietly and let cool on a wire rack (if you can, because
surely the pure smell will drive you to eat it right away!!!)
Thank the Goddess for her precious gifts! 
Eat and Enjoy-----and let the kids clean up the mess.
Till next month.......FireLite’s Kitchen is now closed.
