Crab and Shrimp Salad (Helen) or use as an appetizer with crackers Served @ NW Trek Rally in Centralia, WA Oct. 2011   1 loaf thin bread. Cut off crusts. Butter both sides and dice 4 hard-boiled eggs 1 small onion, diced Put the above ingredients in a bowl and toss lightly. Cover tightly and put in the refer overnite.   Add the following ingredients in the morning: 1 c. diced celery 2 c. crab – can use Krab (Pollack) 2 c. shrimp 3 c. mayonnaise   Mix everything thoroughly. Cover and leave in refer 3-4 hours.   Crunchy Topped Crockpot Sweet Potatoes (Gil) Served @ NW Trek Rally in Toppenish, WA March 2011   (Here's where my potato experiment came from. Only looked at the ingredients, not the measurements. Substituted marshmallows for granola.  Held the sugar down to keep it healthy but then in the final step neglected to consider that the marshmallows could make it so icky sweet.)   Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours, 20 minutes   Ingredients: 7 sweet potatoes, peeled 1/2 cup brown sugar 1/4 cup butter, melted 1 tsp. cinnamon 1/2 cup applesauce 4 Tbsp. butter 1-1/2 cups granola 1 cup pecan pieces Preparation: Cut potatoes into 1" chunks and place in 3-4 quart crockpot. Combine brown sugar, 1/4 cup butter, cinnamon, and apple sauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. Mash sweet potatoes, leaving some chunks for texture. When ready to serve, melt 4 Tbsp. butter in small skillet and add granola and pecan pieces. Cook over low heat for 5-6 minutes until fragrant. Sprinkle over sweet potatoes and serve. 6 servings. Grape Jelly Meatballs (Mary) Served @ NW Trek Rally in Toppenish, WA March 2011 (I cooked these in a crockpot until meatballs were hot) 2 12 oz jars Heinz chili sauce 1 32 oz jar grape jelly 1 bag meatballs (about 80 in a bag) Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

Pickled Garlic (Lois) Served @ NW Trek Rally in Toppenish, WA March 2011   1 Costco 3# jar ready to go garlic cloves peeled ½ lb. fresh ginger, peeled & thin sliced 1-1/2 cup coarse kosher salt 11 dried red chilies 3 cups white wine vinegar 1-1/2 cups dry white wine 3-3/4 tbls. Mustard seed   Snip ends of garlic, remove any dark spots.  Place garlic in saucepan with water to cover.  Boil on med. heat 2 minutes.  Drain.  Place in non-metallic bowl.  Add ginger & salt with Water to cover.  Refrigerate 48 hrs. Wash 10 pint size jars or combination of jars and keeps hot.   Drain & rinse garlic/ginger.  Do again.  Pack in jars to within ½” of top; add chili to each. In medium pan, bring to boil vinegar, wine & mustard seed.  Pour in jars to cover. Refrigerate for 3 weeks before eating   Chickpeas (Lois) Served @ NW Trek Rally in Toppenish, WA March 2011   1 can (20 oz.) chickpeas 2 tbs. olive oil 1/2 teas salt and black pepper 3/4 to 1 tlbs chili powder 1/8 to 1/4 teas. ground red pepper   Preheat oven to 400 F.  Rinse chickpeas in colander; drain well, shaking colander to remove as much water as possible.   Combine chickpeas, olive oil, salt and black pepper in backing pan large enough to hold chickpeas in single layer.  Bake 15 min. or until chickpeas begin to brown, shaking pan twice to brown evenly.   Sprinkle chili powder and red pepper to taste over chickpeas; bake 5 min. or until dark golden-red   Cowboy Caviar (Lois) Served @ NW Trek Rally in Toppenish, WA March 2011   ¼ c. olive oil ¼ c. red wine vinegar 2 cloves garlic ¼ tsp. pepper 1 tsp. cumin 1 can black-eyed beans, drained and rinsed 1 can shoe peg corn ¾ c. chopped cilantro ¾ c. diced green onion 2 avocados- diced 2 roma tomatoes- diced    **I have used fresh salsa in place of cilantro      green inions and tomatoes