Honey Butter

1/4 butter, softened
2 Tbsp liquid honey

Whip together until well combined.

Scalloped Potatoes for the Slow Cooker

1/2 tsp cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated cheddar cheese
1 can cream of mushroom soup (cream of celery or chicken can also work)
1 tsp paprika

1. Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
2. Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper and half of cheese.
3. Repeat with remaining potatoes and cheese.
4. Spoon soup over the top. Sprinkle with paprika.
5. Cover. Cook on low 8-10 hours or high 4 hours.

Variation: For thicker scalloped potatoes, sprinkle each layer of potatoes with 2 Tbsp flour.

Dorothy Lynch Salad Dressing (From I.B.)

Blend all together in blender and store in fridge:
1/2 to 3/4 cup sugar
2/3 cup vegetable oil
1 can tomato soup
1/2 cup vinegar
1/8 tsp garlic powder
1 tsp celery seed
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper

Tastes great on taco salad - a mixture of:
- cooked ground beef
- drained kidney beans
- lettuce
- cucumber
- onion, red or green, chopped
- tortilla chips, broken in to pieces
- cheese, grated