Poppy Seed Apple Salad

10 Oz. Spinach -

1/2 Head Iceberg Lettuce - Shredded

2 Granny Smith Apples - Peeled, Sliced and Thinly Chopped

4 Tbsp. Grated Swiss Cheese

3 Tbsp. Toasted Cashews

Dressing

3/4 Cup Fine Sugar

1 Cup Canola Oil

1/3 Cup Vinegar

1 & 1/2 Tsps. Poppy Seeds

1 Tsp. Salt

1 & 1/2 Tbsp. Dried Onions

1 Tbsp. Dried Mustard

Beet and Walnut Salad:

12 to 18 Small beets

10 Cups Mixed Salad Greens

1/2 Cup Sliced Red Onion

4 Tbsp. Chopped Walnuts

4 Tbsp. Crumbled Blue Cheese

2 Tbsp. Chopped Chives

Dressing

1/3 Cup Fresh Lemon Juice

3 Tbsp Sugar

2 Tbsp. Chopped Shallots

2 Tsp EVOO

Salt to Taste

    For the beets, preheat oven to 375 degrees.  leave root and 1 inch of the stem on the beets- wash and scrub.   Place in a baking dish, adding 1/2 cup of water.  Cover and bake for for 30 to 40 minutes or until tender.  Drain and cool.  Then trim off stems and peel skins.  Cut each beet into quarters and coat with dressing.  Add remaining salad ingredients and mix in remaining dressing. 

Neely's Sweet and Spicy Coleslaw:

2 Pounds Green Cabbage

4 Carrots

1 Medium Onion

1/2 Mayonnaise

1/4 Cup Mustard

2 Tsp. Apple Cider Vinegar

1 Cup Sugar

1 Tsp. Black Pepper

1/2 Tsp. Cayenne Pepper

Salt and Pepper to Taste

       Cut cabbage, peel and chop carrots and onions and send through food processor using the large-holed food grater attachment.  In a medium bowl, prepare the dressing by whisking together the remaining ingregients.   Mix all together and chill for at least 2 hours before serving.

Garlic Soup:

 This recipe comes to me from my friend Jiri Prochazka in the Czech Republic.  I was in the Czech Rebublic this past February and had the soup just about every night for dinner ( it is that good! ).  Below is Jiri's personal recipe.  Enjoy-

Ingredients:

3 to 4 potatoes diced

6 cups of water

6 cloves of garlic, crushed and finely diced

1 carrot diced

1 small bunch of parsley chopped

1 small bunch of marjoram chopped

1 small bunch of chives chopped

2 eggs hard boiled and chopped

Edam cheese

Salt and Pepper

Boil potatoes and carrot.  When ready, drain, add water, spices and garlic and simmer for 10 minutes.   Into a serving bowl, add diced eggs and cheese and then add the soup.

Ev’s Chili Dog Sauce:

Ingredients:

2 ½ lbs. Hamburger

½ large onion- minced

2 tbsp. chili powder

1 tbsp. cumin

½ tbsp. paprika

½ tbsp. crushed pepper flakes

(To taste) garlic powder

(To taste) salt

Brown and finely ground the hamburger then add the other ingredients. Simmer 1-2 hours. You may have to add some water depending on the consistency