Here's a good combo we had for dinner today served with french bread. I thought these were yummy recipes and I think everyone else did, too (at least they said they liked dinner). Hope it helps!


Winter Fruit Salad with Lemon Poppyseed Dressing

1/2 c. white sugar 4 oz. shredded Swiss cheese
1/2 c. lemon juice 1 c. cashews (or almonds)
2 tsp. diced onion 1/4 c. craisins
1 tsp. Dijon-style mustard 1 apple, diced
1/2 tsp. salt 1 pear, diced
2/3 c. vegetable oil
1 tbsp. poppy seeds
1 head romaine lettuce, torn
(bagged lettuce is great)

1. In a blender, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

2. In a large bowl, combine the lettuce, cheese, cashews, craisins, apple and pear. Toss, then pour dressing over salad just before serving and toss to coat.

(It could be done without the cheese, as I am not a big Swiss cheese fan. It also tasted good with pomegranate seeds mixed in.)


Hearty Potato Soup

6 potatoes, peeled & diced small
2 medium onions, diced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2-14 1/2 oz. cans chicken broth
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 C. flour
1 1/2 C. half-and-half

Combine everything in crock, but flour and half-and-half. Cook on high for 3 hours or until veggies are tender (6-7 hours on low works, too). Mix together flour and half-and-half, stir into soup. Cover; cook 30 minutes or until thoroughly heated.

Even my "potato hater" ate this one. We told him it was lump soup, the potatoes being the lumps, and he gobbled it down. Go figure.