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!

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