Saving Thyme
233 W. Main St
Stoughton, WI 53589
(608) 877-0075

Hours:
Mon - Thurs 10 - 7
Fri 10 - 5
Sat 9 - 5
Sun 12 - 4

gstehley@choiceonemail.com

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Recipes

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Marge's Pretzels 1 large bag of pretzels Topping 1 cup Orville Reddenbacher popcorn oil 1/2 bag dry Ranch dressing mix 1/2 tsp garlic powder 1/2 tsp dill weed Heat the topping in the microwave, mix well, and add to the pretzels	Baked Macaroni & Cheese (Jean Schreiver) 7 oz box of macaroni 1/2 lb sharp cheddar cheese grated 1-2 eggs and enough milk to equal 1 cup Cook macaroni as directed. Grease casserole dish. Add 1/3 of the macaroni. Sqrinkle with cheese. Repeat the layers. Pour egg/milk mixture over macaroni. Top with cheese. Top with cracker crumbs. Bake at 350 degrees for 45 min.
Strawberry Spinach Salad (Angela Vitcendo) 1 pkg spinach leaves, rinsed and spun dry 1 pint strawberries, sliced Dressing 1/3 cup canola oil 1/3 cup sugar 1/4 cup red wine vinegar 2 Tbsp finely chopped onion 1. Place spinach and strawberries in a bowl. 2. Add desired amount of dressing and serve.	Sally's Shrimp Ring (Sally Lee) 1. Drive to the grocery store 2. Proceed to the meat/deli/frozen fish section. 3. Select the proper size ring of fully cooked shrimp and sauce. 4. Drive home. 5. Place shrimp ring in refrigerator, thaw overnight. 6. To serve, remove cover, place on table with serving utensils 7. Smile, relax, and enjoy.
Mandarin Couscous Salad (Patti Ralph) 7 servings 1 1/3 cups water 1 cup uncooked couscous 1 cup frozen peas 11 oz can mandarin oranges, drained 1/2 cup slivered almonds, toasted 1/3 cup red onions, chopped Dressing 1/4 cup red wine vinegar 2 Tbsp olive oil 4 tsp sugar 1/4 tsp salt 1/4 tsp hot pepper sauce (to taste) 1. Bring water to a boil, stir in couscous, cover, removed from heat and let stand 5 minutes. Fluff with a fork. 2. Add peas to couscous. 3. Combine oranges, almonds, and onions and add to couscous. 4. Pour dressing over couscous, toss to coat. 5. Serve chilled or at room temperature.	Caramel Apple Cake 3 eggs 2 cups sugar 1 1/2 cups vegetable oil 2 tsp vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 3 cups peeled, chopped apples 1 cup chopped pecans 1. Beat eggs until foamy, gradually add sugar, blend in oil and vanilla. 2. Mix dry ingredients and add to egg mixture. 3. Stir in apples and pecans. 4. Pour into a greased 9 x 13 pan. 5. Bake at 350 for 60 - 75 minutes until done. Topping 1/2 cup butter 1/4 milk 1 cup brown sugar pinch salt 1. Combine all ingredients in a saucepan and boil for 3 minutes, stirring constantly. 2. Slowly pour over the warm cake.
4 Bean Medley (Patti Ralph) 8-10 servings NEW! 8 slices of bacon, diced 1 onion, quartered and sliced 3/4 cup brown sugar 1/2 cup cider vinegar 1 tsp dry mustard 1/2 tsp garlic powder salt to taste 16 oz can baked beans, undrained 16 oz can kidney beans, rinsed and drained 15 oz can butter beans, rinsed and drained 4 -5 oz can green beans, drained 1. Fry bacon, add onions and sauté. Add seasonings and simmer 15 minutes without the beans. 2. Place bacon mixture and beans in a slow cooker and cook 5-7 hours on low. 3. Serve with a slotted spoon.	Greek Pasta Salad with Shrimp, Asparagus, and Feta Dijon Vinaigrette ¼ cup rice wine vinegar 2 tablespoons Dijon mustard 1 large clove garlic, minced Pinch of salt Black pepper to taste 2/3 cup extra-virgin olive oil Mix all except olive oil. Slowly whisk in the oil for a thick consistency. Add just before serving. Pasta Salad 1 lb asparagus 1 medium yellow pepper, halved lengthwise, seeded 2 tablespoons olive oil black pepper and salt, to taste 1 lb medium pasta shells 1 lb cooked, peeled shrimp, halved lengthwise ¾ cup sliced black olives 6 ounces cherry tomatoes, halved 1 cup crumbled feta cheese 2 rounded teaspoons Greek seasoning (available from Penzeys spices) 1. Adjust oven rack to highest position and turn broiler on high. Toss asparagus and pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to ten minutes, until spotty brown, turning pieces once. Set aside in large bowl to cool, then cut into bite-sized pieces. 2. Bring water to boil. Add pasta, boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. 3. Put vegetables, pasta and remaining ingredients (except dressing) in a bowl or a gallon-sized zip lock bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.