I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Crunch Chinese Slaw

One (16 oz.) package broccoli slaw
1 cup water chestnuts, drained and sliced into thin strips
1 can mandarin oranges packed in water or juice, drained and chopped (rinsed if packed in juice)
1 cup chopped scallions
2/3 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1/4 cup slivered almonds

In a large bowl, toss all ingredients together, and mix well. Refrigerate at least 2 hours. Stir well before serving. 6 servings, 2 W.W. points per 1 cup serving.
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