KAY’S CUCUMBER FRUIT SALAD

Ingredients
1 med cucumber peeled, seeded and diced.
1 medium tart apple, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes

Instructions
Combine the above in a bowl.

Ingredients for Dressing
2 tablespoons mayonnaise
1 tablespoon sugar
Juice of ½ lemon
1 Tablespoon minced fresh parsley

Instructions
Mix dressing ingredients.

Pour over salad and toss in 1/3 cup chopped walnuts. Serve on lettuce leaves.

HOLLY’S BROCCOLI SALAD

Ingredients
5 stalks broccoli, flowers only – steamed lightly
6 stalks celery, chopped
1 cup seedless red grapes, sliced in half
½ cup red onion, chopped

Ingredients for Dressing
1 cup Light mayonnaise or vegan brand
¼ cup sugar
1 tablespoon lemon juice

Instructions
Mix all ingredients

Add dressing right before serving.

KELLI’S LENTIL VEGETABLE SOUP

Ingredients
2 medium onions, chopped
6 cloves garlic, minced
3 medium carrots, sliced thin
¼ cup parsley, chopped

Instructions
Sauté above in olive oil until onions are clear.
Add 2 quarts hot water, 1 large bay leaf and 3 cups dry lentils.
Bring to a boil and simmer 30 minutes.
When lentils are done remove bay leaf.
Add 1 quart crushed tomatoes and salt to taste.
Heat.

Option: May use 1 tablespoon dry parsley. Add with tomatoes.

Onica’s Split Pea Soup

Ingredients
2 carrots, sliced
2 ribs celery, sliced
1 onion, chopped
1 potato, cubed
½ cup barley
1 ¾ cups dried split peas
2 tablespoons olive oil
1 bay leaf
1 teaspoon marjoram
½ teaspoon basil
10 cups water
3 tablespoons McKay’s chicken seasoning
Fresh parsley, 2 tablespoons, chopped

Instructions
Cut all of the vegetables into ¼ inch pieces, and place
them in a crockpot. Add all the remaining ingredients.
Cover and cook on high heat for 7 hours. Add fresh
parsley just before serving.