This week's column is dedicated to Amy Murphy of Presque Isle. A florist and hunter — what more could you anyone ask for!

 

Cranberry Coleslaw

 

1/2 cup mayonnaise

 

2 tablespoons honey

 

1 tablespoons vinegar

 

1/4 cup fresh chopped cranberries or snipped dried cranberries

 

5 cups shredded cabbage

 

Combine mayo, honey and vinegar. Stir in cranberries. Place shredded cabbage in a large bowl. Pour dressing over cabbage. Toss to coat. Cover and chill 45 minutes.

 

Trees and Seeds Salad

 

4 cups cauliflower florets

 

3 cups cut up broccoli

 

1 cup diced red onions

 

2 pints cherry tomatoes, halved

 

1/2 to 1 pound bacon, cooked and diced

 

3 tablespoons sesame seeds

 

1/4 cup sunflower seeds

 

1/4 cup slivered almonds

 

In a large serving bowl, combine cauliflower, broccoli, onions, bacon, tomatoes, seeds and nuts. In a separate bowl, mix:

 

1 cup mayonnaise

 

1/2 cup sugar

 

3 tablespoons cider vinegar

 

1/2 teaspoon salt

 

1/2 teaspoon pepper

 

Pour over vegetables. Refrigerate at least 30 minutes to blend flavors.

 

Spaghetti! Quick!

 

9-10 ounces dry spaghetti

 

1/4 cup butter, melted

 

3 to 4 cups shredded cheese, your choice of flavors

 

2-10 ounce packages frozen spinach, thawed and squeezed dry ( you may use fresh spinach if desired)

 

1/2 pound sliced fresh mushrooms

 

1 1/2 cups sour cream

 

dash of oregano

 

1/2 cup chopped onions

 

salt and pepper to taste

 

Cook spaghetti in large stockpot according to package directions, drain. Return spaghetti to stockpot and stir in butter. Add cheese. Stir until well mixed and partially melted. Add remaining ingredients. Mix well. Pour into greased 3 quart baking dish. Bake at 350 degrees for 10 to 15 minutes if spaghetti is still warm, 30 to 45 minutes if not.

 

Salted Peanut Squares

 

16 ounce jar salted peanuts

 

3 tablespoons butter

 

10 ounces package peanut butter chips

 

2 cups miniature marshmallows

 

14 ounce can sweetened condensed milk

 

Cover the bottom of a greased 9-by-13-inch baking pan with half the salted peanuts. In a saucepan, melt butter and peanut butter chips. Stir in marshmallows and condensed milk. Heat until melted. Pour over peanuts. Top with remaining peanuts. Chill. Cut into squares.

 

 

Our thought for the week: "There is no deadline on achievement, but it pays to start young. "