Onion Dip

2 Tbsp olive oil

1 1/2 c. minced onion

1/4 tsp salt

1 1/2 c. sour cream

3/4 c. mayonnaise

1 clove minced garlic

1 tsp worcestershire sauce

Cook onion and garlic in oil and add to the rest, chill and serve with chips or as a sandwich spread (makes a LOT).

Fiesta Salad with Honey Mustard Dressing

1 head romaine lettuce, rough chopped or torn
1/4 c. pine nuts or sunflower seeds
2 large red bell peppers, diced
1 can corn (or 3 cobs, cooked and cut)
1/2 lb tomatoes, diced

Dressing:
1 Tbsp honey
1 Tbsp mustard (Dijon is best)
1/4 c. mayo
1 Tbsp white wine vinegar
3 Tbsp sunflower oil
1 1/2 tsp lemon juice
2 dash garlic salt
5 dash curry
2 dash cayenne
2 dash paprika
3 dash black pepper

Fresh parsley garnish

Mindy's Yogurt

1 c. dry milk

1 qt. cool water

2 Tbsp yogurt starter or plain yogurt

Dissolve dry milk in water and turn on medium heat. Stir gently until almost boiling, DO NOT BOIL. Quickly cool in ice water to 110 degrees. Gently stir in 2 Tbsp plain yogurt. Put in jars with lids and inoculate. Do not touch for 5-6 hours. Refrigerate for up to 2 weeks.

Simple Country Gravy

3/4 cube butter
Flour
Milk
Salt & Pepper

Melt butter and add flour until thick. Add milk, salt and pepper to taste.