|
|||||||
|
|
|
|||||
|
|
|||||||
|
|||||||
|
|
|
|||||
|
|
|||||||
~~Salad Recipes~~ 
4 oz. (about 2 cups) vegetable spiral pasta
2 cups cubed cooked chicken
2 cups small broccoli florets, cooked crisp-tender and cooled
1½ cups (6 oz.) fancy shredded mozzarella cheese
1 teaspoon dried crushed basil
Dash garlic powder
1 cup mayonnaise
1 Tablespoon lemon juice
½ teaspoon salt
½ cup (1.5 oz.) fancy shredded Parmesan cheese
½ cup coarsely chopped walnuts, toasted
Cook pasta according to package directions until tender; drain and cool. Combine pasta, chicken, broccoli and mozzarella cheese in large bowl. Mix together basil, garlic, mayonnaise, lemon juice and salt. Stir in Parmesan cheese. Add to pasta mixture and toss to coat all ingredients. Stir in walnuts. Serve immediately or cover and refrigerate. For maximum flavor, remove from refrigerator and toss gently 30 minutes before serving.
1 bunch broccoli
¼ cup purple onion, chopped
4 oz. grated cheese
8 - 10 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
½ cup sugar
2 - 3 Tablespoons white vinegar
Cut broccoli in bite size pieces and mix onion, cheese and bacon together. Then combine mayonnaise, sugar and vinegar, mix well. Add to broccoli mixture and stir to coat well. Refrigerate for a few hours or overnight.
1 bunch broccoli
1 cucumber
¾ teaspoon green onion or purple onion
2 boiled eggs, diced
8 oz. mozzarella cheese
2 carrots, grated
1 cup mayonnaise
2 teaspoon lemon juice
1½ teaspoon Dijon mustard
Salt and pepper to taste
Dash red pepper
1/8 teaspoon garlic powder
Cut broccoli into florets, cucumber into small pieces and chop onion very fine. Add carrots and eggs. Mix together for dressing: mayonnaise, lemon juice, dijon mustard, salt and pepper, red pepper and garlic powder. Pour over vegetables and toss well. Add cheese.
2 cups diced cooked chicken
1 cup finely chopped celery
½ cup sliced toasted almonds
½ cup cracker crumbs
2 tablespoons chopped onion
1 can cream of chicken soup, undiluted
½ cup mayonnaise
½ cup crushed potato chips
Preheat oven to 375º. Combine all ingredients except potato chip; toss gently. Spoon into greased 1½ quart casserole dish. Bake for 15 minutes; sprinkle chips on top; bake an additional 15 minutes.
4 cups cubed cooked chicken
1½ cups seedless green grapes, halved
½ cup chopped celery
¾ cup sliced green onions
3 hard-cooked eggs, chopped
½ cup mayonnaise
¼ cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon onion powder
¼ teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
½ cup slivered almonds, toasted
In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth. Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.
8 ounces elbow macaroni or small shells, cooked
3/4 cup chopped celery
1/3 cup chopped dill pickles
1 cup chopped tomatoes
½ cucumber, cut in half, sliced thin
1/3 cup shredded carrots
½ cup Parmesan cheese
1 teaspoon prepared mustard
Salt and pepper to taste
3/4 cup mayonnaise
Combine all ingredients, preferably while pasta is still warm, except the mayonnaise; toss lightly. Add the mayonnaise and mix well. Refrigerate for several hours or overnight. Before serving, bring to room temperature and add additional mayonnaise or cheese if desired.
1 package (16 ounces) linguine or thin spaghetti
2 to 4 garlic cloves, minced
¼ cup olive or vegetable oil
½ cup coarsely chopped walnuts
½ pound fully cooked ham slices, cut into ½ inch strips
1/3 cup grated Parmesan cheese
¼ cup minced fresh parsley
Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add walnuts; saute for 2 minutes. Stir in ham; cook until heated through, about 2 minutes. Drain pasta; toss with ham mixture. Sprinkle with Parmesan and parsley.
1¼ cup small shell macaroni
1 cup thin sliced carrots
1 thinly sliced cucumber
1 thick slice of ham, cubed
Tony's seasoning and salt (to taste)
½ cup Miracle Whip
Cook noodles, drain. Boil carrots about 5 minutes, drain. Fry ham on both sides. Add everything together and refrigerate.
Cole Slaw Mix
3/4 cup mayonnaise
½ cup sugar
2 Tablespoons vinegar
1½ teaspoon mustard
¼ teaspoon celery seed
¼ teaspoon salt
Mix dressing together and mix with cabbage mix or put dressing on separately.
1¼ cup mayonnaise
1 teaspoon Mustard
1/8 teaspoon celery seed
1 bag Cole Slaw Mix
3 Kosher dill pickles, chopped
3 green onions or ¼ cup purple onion, chopped
½ cup dried cranberries
¼ cup slivered almonds, toasted
Salt & Pepper to taste
In large bowl, combine cole slaw mix, pickles, onion and cranberries. Mix mayonnaise, mustard and celery seed to make dressing. Pour over top and mix well. Salt and pepper to taste. Add almonds just before serving.
3 cups coleslaw mix
¼ cup Mexicorn
1 jalapeno pepper, seeded and chopped
2 Tablespoons chopped red onion
½ cup shredded cheddar chese
½ cup ranch salad dressing
1½ teaspoons lime juice
½ teaspoon ground cumin
In a large bowl combine the first 6 ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.
1 head lettuce, chopped
1 tomato, chopped
¼ purple onion, chopped fine
Small bottle Catalina dressing
Corn chips
Cheese
Mix all together and serve immediately
