Taken from Kraft Foods Magazine; Spring 2004

Makes 4 servings

In a large serving bowl, combine the following ingredients and toss lightly to mix.

8 cups torn salad greens

1-2 tomatoes, cut into wedges

1 cup croutons (they said rye or pumpernickel but I couldn't find those)

1/2 lb sliced deli corned beef, cut into strips (I used turkey pastrami)

3/4 cup cubed Swiss cheese

1/4 cup sauerkraut, well drained (I used more because we like it!)

1/4 cup Thousand Island dressing

I served this for dinner with 60 minute rolls.....YUMMY!!

Yay!  I DID start early this week!!  So far I have 6 loaves of cinnamon raisin swirl bread and 6 mini loaves of pumpkin bread (to which I added sunflower seeds and oatmeal.....I can't leave things alone!).  Today I'm hoping to make cranberry orange mini loaves, zucchini bread (mini), banana bread (mini--may add mini chocolate chips too) and maybe Monster cookies.  Then tomorrow I'll make either ginger snaps or NGJ cookies (maybe both!) and some muffins and I should be done!  Won't that be nice!!  We'll see how that goes!

1 (25 oz) pkg frozen beef ravioli

1 (10 oz) can enchilada sauce

1 cup salsa

2 cups (8 oz) shredded Monterey Jack cheese

1 (2 1/4 oz) can sliced ripe olives, drained

Cook ravioli according to package directions.  Meanwhile, in a large skillet, combine enchilada sauce and salsa.  Cook and stir over medium heat until heated through.  Drain ravioli, add to sauce.  Top with cheese and olives.  Cover and cook over low heat 3-4 minutes or until cheese is melted.

Makes 4-6 servings

Baker's Girl!!  Whew!  I'm exhausted, it's 10:45pm and I'm STILL baking for tomorrow's Farmer's Market.  At least now I won't feel guilty when that same lady comes by and wants to know when I made the stuff.  It's as fresh as it's gonna get!!  Today (thus far!) I've made

2 dozen + sourdough English muffins

6 dozen gingersnaps (4 dozen of which are already spoken for!  Woohoo! My first real order!)

8 or more dozen Monster cookies (will post recipe later)

4 reg. loaves of cinnamon raisin swirl

2 reg. loaves of whole wheat soda bread

4 mini loaves of chippy banana bread (mini choc. chips!)

6+ mini loaves of zucchini raisin bread

1 doz banana blueberry muffins

I still need to make corn bread sticks for a lady that asked last week, and I've chopped up cranberries for either more mini loaves or another dozen muffins (still thinking on that while the zuke bread finishes cooking)

Every week I say that I'll get this done early, but yet again, here I am late into the night cooking!  And then I've got to get up at 5 take a quick shower, make coffee and be out of here by 6 at the latest!  And Daniel's coming with me.  His chocolate covered bananas flopped this week, so we made the chocolate into fudge as he desperately wanted to make something to sell.  Hope he realizes that the market only stays open until the end of August!

Oh, I know!  I wanted to make some sourdough blueberry muffins.  I made some for the kids and I this morning and they were yummy!  And you don't have to let the sourdough "sour".

I have found a WONDERFUL website to learn all about sourdough!  I highly recommend it!  Go to http://www.sourdoughhome.com I have decided to attempt keeping and using sourdough again.  I had made a few loaves these last 2 weeks but wasn't really impressed with how they turned out  But here I am, at it again.  I was afraid that my starter had gone bad, but they say that layer of liquid on top (called "hooch" and apparently some old "sourdoughs" actually drank the stuff!  Ugh) is okay, just mix it back in or pour a little off.  Anyway, I just made some sourdough french bread for Glenn and they're just beautiful!!  I have batter souring to make sourdough English muffins tomorrow.  Yum!!  I would love for this to work out well and I could be using it continually.  They say the older the starter is, the more powerful it gets.

I started making goodies for Saturday's farmer's market.  I had a big batch of bread dough that I was starting to mix........

Let me intervene here to say that I read an AWESOME article about aprons over at phillyfarmgirl's blog........and let me then add that again I forgot my apron.....

Anyway, on with the story.....So there I was WITHOUT my apron again, making a big batch of bread.  My 2yo David was standing in just a diaper, watching me.  I had the 12gallon flour bucket carefully perched on the edge of the counter.  David saw the cover on the floor, so he reached up and grabbed the handles of the bucket so he could take it down and put a cover on it.  I turned and stepped over to take it from him so he wouldn't dump it on his head, and he lets it drop down (upright, thankfully!) onto the hard slate floor.  Did you know flour splashes???  Yep!!  Covered David and I got it pretty good too.  He is totally white and looks up at me and says, "Mama, wipe you's glasses!"  Ha!  There was nothing I could do but laugh!  Oh what a mess!  Actually, I'm not sure that the apron really would have helped as it was all over my face and hair and back too!  Ugh!!

No!  I don't have pictures!  I didn't dare touch the camera with that flour everywhere!!!

These chocolate chip cookies are from No Greater Joy magazine.  They are yummy, makes a lot of cookies too!!  Beka is the lady who wrote
the article about selling these cookies to neighborhood business, and this
is the recipe she used.

Beka's Chocolate-chip Cookies (I dubbed them NGJ cookies!)
(makes 48-52 large cookies)

Cream together:
1 ½ cup softened butter
½ cup oil
1 ½ cup white sugar
1 ½ cup brown sugar

Add one at a time:
5 eggs
1 Tbsp vanilla
1 tsp lemon extract

Stir in:
2 level Tbsp baking soda
1 tsp salt
2 cups wheat flour
2 cups white flour (You can use all white if you prefer; I found that people
preferred the chewiness and flavor the wheat flour gave.)

Knead in:
12 -16 oz. package Semi-sweet Chocolate chips
1c chopped almonds, pecans, or walnuts

Add more white flour, kneading it in until the dough is stiff like bread
dough, and the chips just begin to fall out as you knead.

Shape into golf-ball size balls, flatten slightly between palms, and lay the
thick disks on a cookie sheet to bake about 10 minutes at 350 degrees.
Remove from oven before they begin to brown. Cool on the sheet for about 5
minutes before removing. Cool completely on flat surface before storing them
in an airtight container (zip-lock type bags by the dozen or 2 dozen).

Here's a yummy AND easy meal.  Great served with steak fries!

corned beef thinly sliced

swiss cheese slices

broccoli or cabbage slaw (without the dressing!)

Thousand Island dressing

tortillas

Place 1 tortilla in a skillet heated over med. high heat.  Onto tortilla, place 1 slice of Swiss cheese, then put a couple of slices of corned beef, then spread a bit of dressing over that, sprinkle that with the slaw, add another piece of cheese and then another tortilla.  Toast to golden brown and then flip to other side and toast that side.  Cut in quarters and serve.  Yum!