Kathy's Cucumbers and Onions

These are one of my favorites! This is my Mom's recipe - enjoy!

4-6 cucumbers
1 small onion

Peel and thinly slice the cucumbers. Thinly slice the onions. Put the cucumbers and onions in a bowl and sprinkle them with salt then add cold water. Soak for 1-2 hours then rinse thoroughly.

Dressing:
1 cup mayonnaise
1/2 cup milk (whole or 2%)
vinegar and sugar to taste (start with 1/8 cup each)

Mix dressing together then add cucumbers and onions. Chill several hours - better to chill overnight.

Crescent Turkey Casserole

This came from Simple and Delicious magazine from the Nov/Dec 2008 issue. I doubled and bake it in a 9 x 13 pan. I made it with chicken instead of turkey. Everybody enjoyed it. With all that mayonnaise it wasn't that healthy but it was a nice change from my usual chicken pot pie.

Crescent Turkey Casserole

1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls

Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.

This Week's Menu Plan

Friday - Chicken Noodle Casserole
Saturday - Redneck Casserole
Sunday - Sloppy Joes and Macaroni and Cheese
Monday - Hamburgers
Tuesday - Bread Machine Calzones
Wednesday - Spaghetti and Meatballs
Thursday - Taco Salads?

I may need to vary this as we go.

Grandma's Suprise Birthday Party

My Grandma turns 90 next week! We are throwing her a suprise birthday party tomorrow. We are having finger foods. Here's what I'm making:

Mini Quiche
Blueberry Lemon Loaf

Mini Quiche

Everybody loves these! I have made them for lots of church functions and everybody always raves about them. They are SO cheap and easy to make!

Mini Quiche

Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
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Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
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Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!