Creamy Onion Vegetable Dip

1/2 cup mayonnaise
1 cup sour cream
2 tablespoons parsley flakes
2 tablespoons onion soup mix
1/2 to 1 teaspoon Mrs. Dash seasoning

Thoroughly combine all ingredients. Cover and chill before serving.

Spinach Ranch Dip

1 package (1 oz.) ranch dip mix
1 container (16 oz.) sour cream
10 oz. frozen spinach, thawed and drained

Mix together and serve.

*My Notes:*
-This is my mom's mix, it is wonderful!
-To add a twist, add some chopped water chestnuts! I have never tried it, but it might add some texture!

Tomato Basil Sauce

1/2 stick margarine
1 large onion
3-4 garlic cloves
1 teaspoon chicken soup base
1 cup hot water
Fresh basil, chopped
1 can diced or whole tomatoes
Pasta

Saute onion and garlic in margarine. Add soup base, water, and basil; simmer.

Add tomatoes. Simmer. Pour over pasta.

Ham and Cabbage

1 stick margarine
Chopped onion
Ham
Cabbage
Water
Potatoes
Carrots

Saute margarine and onion. Add water to cover ham. Cook 20 minutes.

Add cabbage, potatoes, and carrots. Cook until tender.

*My Notes:*
-This is my gram's recipe. There are no measurements, so you get to put how much of each ingredient you like! I personally put a lot of potatoes (and a just a few carrots for color)!

Cranberry Chicken and Wild Rice

6 boneless skinless chicken breast halves
1-1/2 cup hot water
1 package (6.2 oz.) fast cooking long grain and wild rice mix (Uncle Ben's)
1 can (16 oz.) whole-berry cranberry sauce
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Place chicken in a baking dish coated with nonstick spray.

In a small bowl, combine water, rice mix and seasoning packet. Pour round chicken.

In a small bowl, combine cranberry sauce, lemon juice, soy sauce, and Worcestershire sauce; spoon over chicken. Cover and bake at 350 degrees for 40-50 minutes or until chicken juices run clear and rice is tender.

*My Notes:*
-Thanks Andrea!
-I can't wait to try this! It sounds so good!