Food

Cookin’ with Carolyn Salmon Monterrey 1 stick butter* 2 large garlic cloves, minced 1 tsp. tarragon 1/2 tsp. ground marjoram

Cookin’ with Carolyn Flavorful Pot Roast 2 boneless beef chuck roasts (2-1/2 lbs. each) 1 envelope ranch salad dressing mix

Cookin’ with Carolyn Pecan Pie Bars 2 c. flour 1/2 c. confectioner’s sugar 1 c. butter, softened 1 can (14

Cookin’ with Carolyn Florentine Spinach Dip 16 oz. (2 pkgs.) cream cheese, softened 1 c. Alfredo sauce 1 box (10

Cookin’ with Carolyn Pecan-crusted Salmon 4 salmon fillets (about 6 oz. each) 2 cups milk 1 cup finely chopped pecans

Cookin’ with Carolyn Pineapple Baked Beans 1 lb. ground beef 1 can (28 oz.) baked beans 3/4 cup pineapple tidbits,

Cookin’ with Carolyn Chocolate Praline Cake Cake: 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup firmly packed

Cookin’ with Carolyn Bacon-Cheeseburger Pizza 1 10-oz. pkg. refrigerated pizza dough 1/2 lb. lean ground beef 1/2 cup chopped onion

Cookin’ with Carolyn Waldorf Stuffed Ham 1-1/2 cups unsweetened apple juice 1/4 cup butter, cubed 1 pkg. (6 oz.) pork

Cookin’ with Carolyn Ramen Corn Chowder 2 cups water 1 pkg. (3 oz.) chicken ramen noodles 1 can (15-1/4 oz.)

Cookin’ with Carolyn St. Patrick’s Day Green Punch 1 qt. lime sherbet 2 cups pineapple juice 4 cups lemon-lime soda

Cookin with Carolyn Artichoke-Crab Spread 1 c. refrigerated flake-style imitation crabmeat (from 8-oz. pkg.) 1/2 c. grated Parmesan cheese 4

Cookin’ with Carolyn Chicken Tater Bake 2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted 1/2 cup 2%