Spinach Salad

Healthy, delicious ... what more could you ask for?

Spinach Salad

1/2 cup almonds, slivered and chopped

3 Tbsp sugar

1 cup celery, chopped

1 can mandarin oranges (1 oz.), well drained

2 bunches green onion, chopped

1 bunch spinach (large), bite-size pieces

1/2 tsp salt

1 dash pepper to taste

1/4 cup salad oil

1 Tbsp parsley

1 Tbsp sugar

1 Tbsp vinegar

1 dash Tobasco sauce, to taste

Nuts: In small saucepan, over medium heat, stir almonds and sugar together. Remove from heat when almonds are medium brown (won't be long... these burn easily). Pour onto wax paper or aluminum foil to cool.

Dressing: Mix salt, pepper, salad oil, parsley, sugar, vinegar, Tobasco.

To Serve: Toss almond mixture with greens immediately before serving. Pour dressing over all and toss gently.

Yield: 6 servings.

Make Ahead Mashed Potatoes

They only say that heaven is located in the clouds because clouds look like mashed potatoes.

MAKE AHEAD MASHED POTATOES

5 lbs. potatoes, peeled and quartered

4 Tbsp butter

8 oz. cream cheese

8 oz. sour cream

1/2 cup milk

1 1/2 tsp salt

2 Tbsp butter, melted

1 tsp paprika

Bring water to boil in large pan. Add potatoes. Reduce heat to medium. Cover and simmer 25 mins, or until tender. Drain. Mash potatoes in large bowl. Add solid butter and next four ingredients. Mix until blended. Spoon mixture into a greased 8x12 dish. Drizzle with melted butter and sprinkle with paprika. Bake immediately, or cover and refrigerate. If refrigerated, let stand at room temperature 30 mins before baking. Bake at 350 degrees, uncovered for 30 mins.