You'll never go back to frozen guacamole once you make this recipe with a good Haas avocado.  So quick and easy and delicious.  May be used as a dip or a spread on sandwiches.  It won't take long for this treat to be scooped up and vanish. 

Preparation time: 15 minutes     Makes about 2 cups

I keep coming back to this recipe because it's ... well, it's perfect! I still have my first adult cookbook, Better Homes and Gardens New Cookbook. It's falling apart, but I still refer to it from time to time. Like many of my recipes, it's quick and easy. Cornbread goes great with my Chile Stew, so check that out too.

 Preparation time: 15 minutes       Baking time: 20-25 minutes

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Prep time: 30 minutes   Bake & cool time for squash: 1 hour   Serves: 6

Roast Butternut Instructions
Preheat oven to 400 degrees
1. Cut the ends off the squash, then slice it in half lengthwise. Scoop out the seeds,(You might want to save the seeds to roast. Yum!) and peel the squash. Cut into bite-size pieces.
2. In a bowl, toss the squash with the olive oil,  cinnamon, and salt and pepper.
3. Place the squash on a roasting sheet or pan and  roast in the oven until tender, about 30-40 minutes .  Set aside to cool.

Assembling the Salad
1. Combine the dressing ingredients in a covered jar and shake to mix.
2. ​Put the greens to a large bowl and add the ingredients you've chosen from the Mix-ins list.
3. Toss the salad with the dressing and squash and serve immediately.

​I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

This hearty beef stew has been around since crock pots came into common use, and it's still a winner. Why? Because like many crock pot recipes, it easy and stick-to-the-ribs delicious. Put it together in 15 minutes and leave to simmer all day. Can also be baked in the oven.

​Servings: 8     Serving size: 1½ cups     Preparation time: 20-30 minutes 
​Cooking time: 6-9 hours

What does one do when one's garden produces bunches of cucumbers? Make pickles, of course! My hubby found a Better Homes & Gardens recipe in his mom's recipe binder which we modified by using less sugar.
It had been years since we'd canned, but we remembered the steps, and every jar had a successful seal. We've already begun sharing the resulting product with our friends and have received rave reviews.

Makes 8 to 9 pints   
​Plan on spending an afternoon of slicing and dicing before the actual canning. Mixture has to sit for three hours before canning.

Equipment
8 pint jars, 8 unused lids and metal screw bands, slicer, tongs, ladle, funnel, large bowl, a least one large pot

Ingredients
​4 quarts thin-sliced cucumbers (We used both regular and lemon cucumbers)
1 quart sliced onions
3 cups cauliflowerets (We sliced the larger ones.)
1 green pepper, chopped (We used a red pepper for contrast.)
3 cloves garlic
⅓ cup coarse kosher salt
4 cups crushed ice
2 cups sugar (more if you like your pickles really sweet.)
1½ teaspoons celery seed
2 tablespoons mustard seed
1½ teaspoon turmeric
3 cups cider vinegar
​Note: Next time I plan to add some corn kernels too.

Directions
1. In a large bowl, combine vegetables, garlic, salt, and the ice. Mix well.
2. Put a weight on top and allow to stand 3 hours.
3. Drain the vegetables well and transfer to a large cooking pot.
4. Combine remaining ingredients and pour over the vegetables.
5. Bring the mixture to simmer.
6. While waiting for the mixture to to reach the desired temperature, put clean canning jars in a pan of water and bring to  boil. Once the jars are hot, place the sealing lids in the water too.
7.  One at a time, place the funnel over the mouth of a hot jar and carefully ladle in hot mixture leaving a ½-inch space at the top. 
​8. Wipe rim. Center lid on jar. Apply band and hand tighten.
9. For extra security, you may place the sealed jars in a canner or other large pot that covers the jars with at least two inches of water. Let boil for 15 minutes before removing to cool. (We did not take this step.)
10. Once the jars are cool, check for sealing by pressing a finger in the middle of the lid. If it stays depressed, the sealing is secure. Put on labels.
For best flavor, allow pickles to stand for 4 to 6 weeks. 

Good cooking to you!
Linda
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To cook spaghetti squash
1. Cleave squash in half and scoop out seeds.
2. Place cut side down in a microwaveable pan with a bit of water in the bottom.
3. Cook on high until the "spaghetti" strands can be teased apart with a fork. Remove all of the spaghetti and place in a microwaveable container and heat until serving temperature.
​4. Spoon the spaghetti in a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Servings: 6 people   Serving size: 1/2 cup   Preparation time: 15 minutes

Serves: 4 1/2    Serving size: 1 cup   Preparation and Cooking time: 30 minutes

Servings: 8-10     Serving size: 1/2 cup    Preparation time: 30 minutes 
​Refrigeration time before serving: 45 minutes minimum