Recipes

Okay here they are enjoy!

Aparagus Mimosa Salad

Vinaigrette
2 tbl lemon juice
2tbl white wine vinegar
2tbl olive oil
2tsp Dijon mustard
1tsp sugar
1 garlic clove pressed
1/4 tsp salt
1/4 tsp pepper

1. For vinaigrette, combine lemon juice, vinegar, oil, mustard, sugar, garlic, and black pepper. refrigerate until ready to use

Salad
1 1/2 lbs asparagus spears trimmed
1/4 cup sweet roasted red peppers drained cut into thin strips
1 hard cooked egg sliced
lettuce leaves

Yummiest Jello Salad
2 cups coarsly crushed pretzels
3/4 cup margarine or butter melted
1 cup, plus 3 Tbl sugar, divided
1(8oz)pkg cream cheese, softened
2 10oz pkgs, frozen raspberries, thawed
1 6oz pkg rasberry jello
1 cup boiling water
1/2 cup mini marshmellows
1 8oz carton Cool Whip

Combine crushed pretzels, margarine and 3tbl sugar. Press in 9x13 baking dish. Bake at 400 for 8 minutes. Cool. Beat cream chesse and 1 cup sugar. Fold in Cool whip. Spread over cooled pretzle crust. Refrigerate. Dissolve Jello in boiling water. Add marshmellows and sti until melted. add raspberries with thir juice. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate.