Blue Cheese Dressing

Mix:
1 cup crumbled blue cheese
2 cups mayonnaise
1/4 cup vinegar
2 Tbsp sugar
1/2 cup sour cream
2-3 cloves garlic, minced
Beat until fluffy. Chill.

Butterbaked Carrots

6-7 carrots, peeled and chopped into 1/2 inch pieces
3/4 cup water
1/4 cup butter
3 Tbsp. chopped onion
1/4 cup celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cup liquid (carrot juice and milk to equal 1 1/2 cups)
3 Tbsp. flour

Topping-1/2 cup dry bread crumbs mixed with 3 Tbsp. melted butter

Cook carrots in water until just tender-do not overcook. Drain and save liquid. Remove carrots to a casserole dish. Melt butter in saucepan, saute onion and celery until tender. Add flour, salt and pepper, mixing well. Add carrot liquid and milk gradually, stirring constantly until smooth and thick. Pour sauce over carrots; sprinkle buttered bread crumbs on top. Bake 30-45 minutes until crumbs are brown. Serves 6. I always double recipe.

Mike's Very Own Granola

10 C old-fashioned oats
2 C quick oats
1 C whole wheat flour
1 C wheat germ
1/2 C sesame seeds
Mix well. Add-
1/2 C walnuts and/or sunflower seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts and/or seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts/seeds
1 C (scant) brown sugar
Mix well. In a glass bowl, microwave 1 1/2 cup water until warm.
Add 1 1/2 cup veg oil , 2 Tbsp vanilla, 3 Tbsp cinnamon, 1 Tbsp salt,
2 Tbsp ginger (opt).Add to dry ingredients, mix with fork, then
knead with hands. Place into four cake pans very evenly.
Bake @ 250 degrees for 2 hours, stirring every 30 minutes.