Churros - Louise Day

by special request here is the Day's churro recipe - makes about 2 dozen 4" churros

1 c water
2 Tbs brown sugar
1/2 tsp salt
1/3 c butter
1 c white flour
2 eggs
1/2 tsp vanilla

cook in hot oil until golden brown

Frozen Fruit Ice Cream - Merilyn Seifert

1/2 gallon vanilla ice cream
1/2 gallon pineapple sherbet
small bag frozen raspberries or strawberries
5 bananas, cubed

Place ice cream in large bowl and let soften just enough to be mixed. Fold in thawed frozen fruit with their juice and the bananas. Mix thoroughly being careful not to let it melt and refreeze. It needs to refreeze for about 8-10 hours.

Green Bean & Toasted Pecan Salad - Linda Jackson

12 ounces frozen whole green beans thawed (or fresh green beans cooked just until tender-crisp)
3 Tablespoons pecan pieces dry roasted on stove (cook and stir for 3 minutes on medium high heat)
Several slices thinly sliced red onion
2 ounces feta cheese crumbled
3 Tablespoons balsamic vinegar
1 Tablespoons sugar
1/4 teaspoon salt

Combine vinegar, sugar and salt together and toss with the green beans and onion. Sprinkle with the pecans and cheese. Let stand in fridge for 1 hour or more before serving.