Baked Fries

4 potatoes
vegetable oil
salt and pepper

1. Preheat oven to 425 F.
2. Wash and dry potatoes.  Cut potatoes lengthwise into wedges or sticks.
3. Arrange fries in a single layer on an oil-sprayed baking sheet.  Brush fries with oil. 
4. Bake for 40 minutes.  Sprinkle on salt.

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6 medium carrots, peeled and sliced
2 Tbsp sugar
2 tsp cornstarch
1/4 tsp salt
1/4 tsp ground ginger
1/2 cup orange juice
2 Tbsp margarine

1. Cook carrots in a small amount of water until tender-crisp, about 10 minutes.
2. In another saucepan mix sugar, cornstarch, salt, and ginger.
3. Add orange juice to sugar mixture, stir until blended. Cook and stir until thickened and bubbly.
4. Stir in margarine with orange juice glaze. Pour over sliced, cooked carrots.

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4 medium potatoes, diced
1 small onion, finely diced 
14 oz can coconut milk
16 oz package frozen peas 
salt and pepper to taste

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2 (29 ounce) cans yams (reserve juice)
1/3 cup applesauce
1 tsp cinnamon
2 cup marshmallows

1. Beat drained yams in a mixing bowl, adding juice a little at a time until yams are thick and creamy.
2. Mix in cinnamon and applesauce. Spoon yam mixture into a 1 1/2 quart baking dish.
3. Bake at 350 F for 30 minutes.
4. Sprinkle marshmallows over top of yams and bake 5 minutes more or until marshmallows are lightly browned.

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6 to 8 medium potatoes (6 cups)
1/2 cup chopped onion
5 hard boiled eggs
1 cup mayonnaise
1 Tbsp apple cider vinegar
2 tsp mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
paprika for garnish

1. Wash potatoes. Boil in salted water for 30 minutes or until just tender; do not overcook. Drain and cool only to room temperature. Peel and cube.
2. In a large bowl, combine potatoes, onions and 4 diced eggs (reserve 1 egg for garnish).
3. In a small bowl, mix all dressing ingredients except paprika; blend well. Carefully stir into potato mixture.
4. Garnish top of salad with sliced egg and sprinkle with paprika. Cover and refrigerate for 2 hours or overnight to allow flavors to blend.

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Cole Slaw

1/2 head cabbage (6-8 cups shredded)
1/4 cup grated carrots
2 Tbsp finely diced onions
1/2 cup sugar
1 tsp salt
1/2 cup Tofutti Better Than Sour Cream
1/2 cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp vegetable oil

1. Mix cabbage, carrots, onions, sugar and salt; set aside.  
2. In a separate bowl, combine sour cream, mayonnaise, vinegar and oil. Toss with cabbage mixture.  
3. Chill at least 1 hour before serving.

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Broccoli Salad

1 cup mayonnaise
1/4 cup sugar
2 Tbsp vinegar
1 head broccoli, chopped
1/2 pound bacon, sautéed, crumbled
1/4 cup chopped red onion
1 tomato, quartered
1 cup raisins

1. Blend mayonnaise, sugar and vinegar for the dressing.
2. Toss broccoli, bacon and red onion with the dressing and let sit overnight.
3. Before serving, stir in raisins and garnish with the tomato wedges.

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3 (11 ounce) cans mandarin orange segments, well-drained
1 (16 ounce) can pineapple chunks, well-drained
2 bananas, sliced
2 cups miniature marshmallows
2 cups coconut flakes

1. Gently mix fruit, marshmallows, and coconut in a large bowl.
2. Cover and refrigerate.

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