The basic tools of the trade for a “stocked” kitchen: · Mixing bowls ...

greens in a serving bowl. Top with chicken, sliced strawberries, and
walnuts. Serve with remaining dressing. Serves 4.
Bradi’s Gyros
Ingredients
Sauce: 1 cucumber peeled and seeded, 1 cup of plain yogurt, 1 tbsp of
olive oil, 2 tsp of vinegar, 1 clove of garlic, 1 tsp of dill weed, 1 tsp of salt
Gyros: 4-5 slices of meat (You can find pre-sliced lamb meat at Martin
Brothers which I recommend because you can freeze what you don't use
and it still works for the next time you make it. If you don't have that
use shredded beef.), chopped lettuce, chopped onions, chopped
tomatoes. Put all of those ingredients into the pita bread or pita
pockets from the grocery store and then put the sauce on top.
Russ’ Crock-pot Chicken Enchilada Soup
2 cans Campbell's Fiesta Nacho Cheese soup
2 cans cream of chicken
2 jars enchilada sauce (didn't say what size; mild or whatever you like)
2 soup cans of milk
1 16 oz. bag of frozen corn
1 lb. (precooked weight) chicken breast, cooked and chopped
Top soup with tortilla chips and grated cheese.
Cook on Low for 7-8 hours or High for 3-4 hours.
Kari’s Chocolate Chip Oatmeal Cookies
½ cup Crisco 2 cups flour 2 tsp. vanilla
½ cup butter 1 tsp. baking soda 2 cups oatmeal
1 cup white sugar 1 tsp. baking powder 2 cups chocolate chips
1 cup brown sugar ½ tsp. salt ½ cup chopped walnuts
(opt.)
2 eggs
Cream Crisco, butter and sugars. Add eggs and beat. Sift together flour,
soda, baking powder, and salt. Add to the creamed mixture and beat.
Add vanilla. Stir in oatmeal, nuts, and chocolate chips. Bake at 350° for
8-10 minutes.
Kari’s Crock-Pot Roast Beef
3-4 lbs beef roast
1 pkg. au jus mix (about 1 oz.)
1 pkg. Italian salad dressing mix (1/2 oz.)
1 (10.5 oz.) can beef broth
½ soup can water