1 pkg of reindeer sausage, hot link’s or kielbasa or your favorite link sausage

3/4 cup Italian salad dressing – oil style

6 cups of torn or cut lettuce

8 cups of other types of red and leafy lettuce

4 tomatoes cut in small wedges

1 peeled sliced cucumber

1 peeled sliced carrot

1/2 cup black olives

4 sliced green onions

4 to 6 oz of Feta cheese or other favorite

Slice links and cook slightly in skillet. Drain well on towel. Arrange lettuce on a large serving platter. I use a meat platter.

Top with the vegetables and sausage in a nice pattern. Top with Feta cheese. Chili if not using right away. Pour dressing

over salad and serve immediately. Pass the platter around and offer more dressing. Eat with sour dough bread and butter.


Poach 6 medium skinlees, boneless chicken breast halves in a skillet with:

1 sliced lemon

1 bay leaf

1/2 teas peppercorns or 1/4 teas crushed coarse pepper

1/4 tea thyme

Simmer 15 minutes – turn off burner and let chicken stand in water for 30 minutes to plump up chicken. Take out and cool.

Cut in 1/2 inch pieces.

In a small skillet toast:

3/4 teas paprika

1/4 teas thyme

Stirring constantly for 2 minutes.

Place in large bowl and add:

1/3 cup mayonnaise

1/3 cup sour cream

1/4 tsp coarse ground pepper

3/4 teas garlic salt

Blend well:

Add the diced chicken to the bowl with:

1 large red bell pepper, diced

1/2 cup diced red onion

1/2 cup fresh parsley chopped

1 large fresh jalapeno, minced or

1 tbsp diced canned jalapeno

Toss and serve warm on a bed of rice or lettuce. Serve with corn chips.

8 – 1 cup servings. Try shrimp or other fish in place of chicken.


I put several recipes together because, once again, I did not have all the ingredients on hand for any one of the recipes.

This turned out so good, I have to pass this along. I have given out many recipes of this also.

This makes three round cake pans full. I give one away, freeze one and of course we eat the other. Use the foil throw-away

cake pans.

In a large bowl:

2 cups flour

2 cups oats

2 cups brown sugar

2 stick ( 1 cup) butter cut in small chunks

Stir dry ingredients to combine and rub the butter into the mix with hands. Mix well. Divide the mix in half.

Set aside half for the topping. Press other half into the three cake pans

In the large bowl:

4 cups diced rhubarb

2 cups fresh strawberries, cut in half

1 30oz can cherry pie filling

1 20oz can crushed pineapple – drain the liquid off.

1 cup sugar

1/2 cup almond extract

Mix well with large spoon. with one cup measure, evenly divide the rhubarb-cherry mixture into three pans. Top with the remaining dry cobbler mix.

I put crushed walnuts on ours. Place foil on bottom rack of oven (to catch the drips) and place the three pans full on the top rack. Bake 350° for one hour until browned and crusty around the edges. Serve with Vanilla Ice cream or whipped cream from the can.

I am sure the King and Queen would love this. We sure do!

More in Life

Carly Garay’s “Earth” is one of the works in her “The Art of Ancestor Veneration,” on display through Oct. 30, 2021, at the Homer Council on the Arts in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
Garay lifts the veil between living and dead with “Art of Ancestor Veneration”

HCOA show invites people to submit own images of ancestors at central altar.

Chewy soft pretzels are easy to make at home. (Photo by Tressa Dale/Penisula Clarion)
Chewy soft pretzels are easy to make at home. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Sisterhood and soft pretzels

Our favorite snack there, the one I know will always make her smile, was a soft pretzel with cheese sauce.

The welcome sign for the City of Kenai, as seen in this city Facebook page photo.
History with a sense of humor, Part 1

The first part of a two-part collection of humorous tales gleaned from old newspapers on the central Kenai Peninsula.

Ward off Halloween’s mystical monsters with these garlic-infused cheesy shells and pepper sauce. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Tasty Halloween

Keep spooky creatures at bay with garlic-infused shells and pepper sauce.

Will Morrow (courtesy)
Let there be lights!

When I stopped in at one of our local stores, I didn’t cringe when I saw all the holiday decorations on display.

Cabbage, potatoes, salmon and an assortment of pantry staples make for a culinary challenge. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Take a culinary pop quiz

Get creative with what’s in your pantry

This undated John E. Thwaites photo, perhaps taken near Seward, shows the S.S. Dora grounded. (Alaska State Library photo collection)
Resilience of the Dora, part 3

Her long career had come to an end at last.

Nick Varney
Unhinged Alaska: Sometimes I wonder, who needs who

Dog whispers we are not. Suckers for unconditional love, you bet.

Meredith Harber (courtesy)
Minister’s Message: Don’t let termination dust bring you down

If I’m honest, this time of year is the hardest for me mentally and emotionally.

Pieces hang on display at the Kenai Art Center for the open call show on Wednesday, Oct. 6, 2021 in Kenai, Alaska. (Camille Botello/Peninsula Clarion)
‘They felt like they could share with us now’

Art center open call offers space for new artists.

The Cosmic Hamlet Entertainment film crew prepares for a new scene to roll on the set of “Bolt from the Blue” at the Kilcher Homestead on Sept. 28. (Photo by Sarah Knapp/Homer News)
‘Bolt from the Blue’ film features Homer

“The Office” star Kate Flannery cast in feature film produced in Homer.

These old-fashioned doughnuts don’t skimp on the fat or sugar. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Memories of old-fashioned doughnuts

My recipe is for old-fashioned doughnuts, and since I make these maybe twice a year, I don’t skimp on the sugar and fat.