Mandarin Chicken Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups diced cooked chicken (see directions)
• 1 cup diced celery
• 2 tablespoons lemon juice
• 1 tablespoon minced onion
• 1/2 teaspoon salt
• 1/3 cup mayonnaise
• 1 cup green seedless grape
• 1 (11 ounce) can mandarin oranges, drained
• 1 (2 ounce) package slivered almonds, toasted
• 1 leaf lettuce
• additional mandarin orange section (optional)
• clusters green grape (optional)

Recipe

• 1 i recommend baked chicken for the salad. heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if i have chicken with skin, i skip the oil). bake until done then after it's cooled a bit, chop chicken.
• 2 after you have cooked the chicken, combine the first 5 ingredients; stir well. cover and chill.
• 3 add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. serve on lettuce. garnish with additional orange slices and grape clusters, if desired. yield: 6 servings.

Mandarin Lettuce Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 teaspoon salt
• 1 dash black pepper, to taste
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/4 cup oil
• tabasco sauce, to taste
• 1/4 cup slivered almonds
• 1 tablespoon sugar, plus
• 1 teaspoon sugar
• 1/4 head iceberg lettuce, broken
• 1/4 head romaine lettuce, broken
• 1 cup chopped celery
• 2 green onions, chopped
• 1 (11 ounce) can mandarin oranges

Recipe

• 1 for vinegrette:.
• 2 combine salt, pepper, 2t.
• 3 sugar, vinegar, oil, and tobasco.
• 4 shake or whisk to combine.
• 5 for candies almonds:.
• 6 combine 1 t.
• 7 plus 1 teaspoons sugar in a small non-stick pan.
• 8 stir over low hear until carmalized and brown.
• 9 remove from pan onto waxed paper and separate as much as possible.
• 10 allow to cool completely.
• 11 for salad:.
• 12 combine remaining ingredients.
• 13 toss in vinegrette, then almonds.
• 14 serve immediately.

Hello Dolly Salad

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 (3 ounce) package strawberry gelatin
• 1 (3 ounce) package tropical punch gelatin
• 60 miniature marshmallows
• 2 cups boiling water
• 1 cup cold water
• 2 lbs crushed pineapple, drained well & reserve juice
• 2 tablespoons flour
• 1/2 cup sugar
• 2 eggs, beaten well
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/4 cup cheddar cheese, grated
• 1/4 cup pecans, chopped

Recipe

• 1 dissolve jellos & miniature marshmallows in the boiling water.
• 2 when dissolved add the cold water.
• 3 add the drained pineapple & sliced bananas & pour into 13 x 9 glass serving dish.
• 4 place in refrigerator until set.
• 5 to make topping: in medium sauce pan, stir in the 2 t flour to the 1/2 c sugar & add to the reserved juice.
• 6 add the beaten egg and cook over medium heat stirring constantly until thickened.
• 7 cool completely and fold into the thawed cool whip.
• 8 spread over the top of the set jello and sprinkle the grated cheese & chopped pecans on the top.
• 9 refrigerate until ready to serve.

Easy Fresh Fruit Cobbler

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2/3 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 tablespoons butter
• 1 cup sifted flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup salad oil
• 3 tablespoons milk
• 1 egg

Recipe

• 1 preheat oven to 350*f.
• 2 arrange in a square 9x9x2 inch round pan or pie plate 3 or 4 cups fresh fruit.
• 3 sprinkle with mixture of 4 four ingredients.
• 4 sift together into a bowl and stir with fork untill well blended next 4 ingredients.
• 5 then add last 3 ingredients.
• 6 drop by spoonfuls over fruit.
• 7 bake for 25 to 30 minutes.

Hot And Cold Chicken And Spinach Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half
• 12 ounces baby spinach leaves, rinsed and crisped
• 1/4 cup wine vinegar
• 1/4 cup olive oil, divided
• 1 tablespoon drained jarred capers
• 1 tablespoon dijon mustard
• 1 small red onion, peeled and thinly sliced
• 2 garlic cloves, peeled and minced
• 1 cup cherry tomatoes, rinsed, stemmed and cut in half
• salt
• pepper

Recipe

• 1 rinse chicken and pat dry. slice crosswise into 1/4-inch thick strips.
• 2 place spinach in a large, shallow serving bowl. in a small bowl, mix vinegar, 3 t. olive oil, capers and mustard.
• 3 set a frying pan over high heat. when pan is hot, add remaining tablespoon olive oil and the chicken strips. stir often until the chicken is no longer pink in the center of the thickest part (cut to test), about 4 minutes. add onion and garlic and stir until onion begins to soften slightly, about 1 minute. add vinaigrette and stir until hot, about 30 seconds. pour over spinach.
• 4 sprinkle tomatoes on top and mix; add salt and pepper to taste.

Mandarin Fruit Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 2 (11 ounce) cans mandarin oranges (drained)
• 1 (11 ounce) can apple pie filling
• 1 (20 ounce) can pineapple chunks (drained)
• 3 medium firm bananas, sliced
• 2 cups fresh strawberries (cut in half)

Recipe

• 1 in a very large bowl, combine all ingredients.
• 2 cover and refrigerate for 2 hours or until chilled.

Ham And Macaroni Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1/2 lb boiled ham or 1/2 lb baked ham
• 1/2 cup cheddar cheese, diced
• 2 cups cooked elbow macaroni
• 1 cup chopped celery
• 1 small onion, chopped
• 1/2 cup dill pickle, chopped
• 1/2 cup mayonnaise
• 2 teaspoons prepared mustard

Recipe

• 1 dice ham into 1/2-inch cubes.
• 2 combine ham and cheese with macaroni, celery, onion and pickle.
• 3 mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• 4 chill well until ready to serve, several hours for maximum flavor!
• 5 serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• 6 tip: elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

Gourmet Flavored Popcorn

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 8 cups freshly buttered popcorn
• 8 oil packed sun dried tomatoes, minced
• 1/4 cup grated parmesan cheese
• 1 tablespoon dried italian salad dressing mix
• 1 1/4 ounces dry cheese sauce mix
• 1/2 teaspoon chili powder

Recipe

• 1 zesty italian: stir into popcorn sun dried tomatoes, grated parmesan cheese and dried italian salad dressing mix.
• 2 spicy south of the border: combine in a bowl dry cheese sauce mix and chili powder. then toss thoroughly with popcorn.

Northumberland Pan Haggerty - Vegetarian Cheese And Potato Bake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 -4 large potatoes, peeled and sliced thinly
• butter
• salt and black pepper
• 2 medium onions, peeled and sliced
• 4 -6 ounces grated cheddar cheese or 4 -6 ounces lancashire cheese or 4 -6 ounces cheshire cheese

Recipe

• 1 thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. add the butter to a large frying pan and melt on low heat. when the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
• 2 cover and cook gently for about half an hour until the potatoes and onions are cooked through. add the remaining cheese on top, season and place under a pre-heated grill. cook until the topping is golden brown and bubbling then serve straight from the pan.
• 3 serve with salad or steamed greens.

Green Mango & Tomato Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 firm green mangoes
• 4 medium tomatoes, cubed
• 2 medium onions, finely chopped
• fish sauce, to taste
• 2 tablespoons fresh cilantro, finely chopped
• pepper

Recipe

• 1 peel& finely cube the mangos, place in a bowl.
• 2 add remaining ingredients and toss.
• 3 cover with plastc wrap& refrigerate until ready to serve, toss again& serve.

Lemon Cheddar Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 (3 ounce) package lemon gelatin
• 1 cup boiling water
• 1 (14 ounce) can crushed pineapple
• 1 cup whipping cream
• 1 cup cheddar cheese

Recipe

• 1 combine jello and boiling water in bowl.
• 2 stir to dissolve.
• 3 stir in crushed pineapple and juice.
• 4 chill until of egg consistency.
• 5 whip cream until stiff.
• 6 fold into thickened jello.
• 7 fold in grated cheese.
• 8 pour into your prettiest bowl and chill.
• 9 garnish with orange slices if desired.

Kiddie Macaroni Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 lb cellantani pasta, cooked, drained and cooled or 1 lb fiore pasta or 1 lb wagon wheel macaroni or 1 lb elbow macaroni
• 3 celery ribs, chopped
• 3/4 cup chopped red onion
• 1 1/2 cups frozen baby peas, thawed
• 3/4 lb cooked ham, cut into 1/2 -1-inch cubes
• 3/4 lb cheddar cheese, cut into 1/2 -1-inch cubes
• 2 cups mayonnaise
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 3/4 teaspoon mustard
• 3/4 teaspoon ketchup
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 1/2 teaspoon paprika

Recipe

• 1 in a large mixing bowl, toss together cooled cooked pasta, celery, onion, peas, ham and cheese.
• 2 in a small mixing bowl, whisk together mayo, vinegar, sugar, mustard, ketchup, salt, pepper, dill and paprika until well-blended.
• 3 pour mayo dressing mixture over salad mixture and stir to coat well.

Mango Avocado Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 ripe mangoes, peeled, pitted and chopped
• 1 large avocado, peeled, pitted and chopped
• 1 tablespoon lime, juice of
• 2 teaspoons olive oil
• 1 tablespoon cilantro leaf
• 1 tablespoon black sesame seed

Recipe

• 1 hand mix all of the ingredients together and serve.

Lemon Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 baby chicken (quartered with skin)
• 1 lemon, juice and zest of
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 tablespoons olive oil
• salt
• pepper
• 1/4 cup water
• 1 teaspoon honey
• 1 tablespoon light soya sauce
• 5 saffron strands

Recipe

• 1 place all the all the ingredients (except lemon zest & water) in an oven dish.
• 2 clean chicken (take out insides) then place in the oven dish and mix well with all the ingredients.
• 3 add the lemon zest and water then cover with foil.
• 4 place in the over gas mark 7 for 45 minutes.
• 5 take foil and cook skin up for further 15 minutes or until skin is dark brown.
• 6 serve with rice, salad or pasta.

Hot & Spicy Vegetable Dip

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 package good seasons italian dressing
• 2 (8 ounce) packages cream cheese
• 1 can rotel tomatoes & chilies

Recipe

• 1 cream salad dressing and cream cheese.
• 2 slowly mix in the rotel.
• 3 chill for an hour before serving.

Dads Accidental Fruitcake

Total Time: 1 hr 21 mins Cook Time: 1 hr 21 mins

Ingredients

• Servings: 6
• 450 g mixed fruit
• 1 (440 g) can fruit salad
• 115 g butter
• 1 cup sugar
• 1 cup plain flour
• 1 cup self raising flour
• 1 teaspoon mixed spice
• 1 teaspoon bicarbonate of soda
• 1 egg
• 1 pinch salt

Recipe

• 1 boil mixed fruit, fruit salad, sugar, butter and spice for 5 minutes.
• 2 take off the boil and add the bi carb soda, mix well and leave to cool.
• 3 add egg, flours and salt, mix and place in cake tin and into the oven at 140c for 1 1/2hrs.

Mandarin Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (3 ounce) package oriental-flavor instant ramen noodles
• 1/2 cup sliced almonds
• 5 tablespoons sugar (divided)
• 1/2 cup vegetable oil
• 3 tablespoons rice vinegar
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot sauce (tabasco)
• 1/2 head iceberg lettuce, torn
• 1/2 head romaine lettuce, torn
• 5 celery ribs, chopped
• 2 green onions, sliced thin
• 1 (11 ounce) can mandarin orange sections, drained

Recipe

• 1 remove flavor packet from soup mix and set aside.
• 2 crumble noodles.
• 3 bake noodles on a cookie sheet for 8-10 minutes at 350°f until toasted, stirring after 5 minutes.
• 4 cool.
• 5 in small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
• 6 cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. be careful not to overcook.
• 7 remove from heat and set aside.
• 8 whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
• 9 toss together lettuces, celery and onions in bowl.
• 10 drizzle with dressing; toss.
• 11 add noodles, almond mixture and oranges; toss.
• 12 serve immediately.
• 13 •variation: try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--i love it that way.

Ham And Horseradish Salad - Great For Leftovers

Mustard Potato Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 5 lbs potatoes (yukon gold, red, or russert)
• 1/2 medium onion
• 3 cups mayonnaise
• 3 stalks celery
• 1 carrot, shredded
• 1 medium green pepper
• 3 tablespoons cider vinegar
• 1 tablespoon pickle juice
• 3 tablespoons yellow mustard
• 2 teaspoons sugar
• celery salt
• pepper

Recipe

• 1 cube potatoes and boil until tender. dice all veggies. mix mayo, vinegar, pickle juice, mustard, salt, pepper, and sugar. mix together while potatoes are warm 3/4 dressing and refrigerate overnight. add remaining dressing before serving.

Kid-friendly Chef Salad

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup cherry tomatoes
• 1 large carrot
• 1 medium cucumber
• 1 head romaine lettuce
• 1 red peppers or 1 green pepper
• 2 slices whole wheat bread
• 6 tablespoons sour cream
• 2 -4 eggs
• 2 tablespoons butter
• 1 teaspoon vinegar
• 1 tablespoon parsley flakes
• 6 tablespoons milk
• 1 teaspoon dill
• 3/4 teaspoon garlic powder
• 1/4 lb cured swiss chard
• 1/2 lb cubed cooked ham or 1/2 lb chicken breast
• salt & pepper

Recipe

• 1 begin by making the toppings for this chef’s salad.
• 2 for hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
• 3 boil for 1 minute, then turn off the heat.
• 4 cover and let sit for 15 minutes in the hot water.
• 5 next, drain the hot water and run cold water over the eggs.
• 6 roll each egg gently to crack the shells, then peel.
• 7 rinse well, then slice into 4 wedges.
• 8 tip: for easy peeling, work under a running tap or in a bowl of water.
• 9 for garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
• 10 in a small microwave-safe bowl, melt the butter on high (about 40 seconds).
• 11 stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
• 12 arrange the cubes in a single layer on a baking sheet or toaster oven tray.
• 13 broil for 1 to 2 minutes, checking frequently to prevent burning.
• 14 turn and brown the other side.
• 15 transfer to a paper towel to drain and cool.
• 16 tip: for fun, cut the bread into shapes using miniature cookie cutters.
• 17 for ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
• 18 add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
• 19 chill for at least 30 minutes while preparing the remaining salad ingredients.
• 20 tip: ask your child to taste the dressing to see if it needs more salt or pepper.
• 21 explain that salt helps make the flavor sharper and pepper gives it a bite.
• 22 whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
• 23 to prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
• 24 break the leaves off and wash in cold water.
• 25 place in a salad spinner and spin until dry (or pat dry with paper towels).
• 26 break the leaves into bite-size pieces and place in a large salad bowl.
• 27 tip: explain to your kids where the first salad came from.
• 28 nearly 4,000 years ago, romans put salt on lettuce and called the new dish herba salata, or salted greens.
• 29 now the chef is ready to prepare the vegetables.
• 30 older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
• 31 wash the tomatoes and remove the stems.
• 32 place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
• 33 tip: for a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
• 34 next, hand everyone a plate and let them assemble their own salad.
• 35 parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
• 36 pour the dressing over the salad or serve on the side for dipping.

Byron Nelson's Mustard Ring

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 eggs
• 3/4 cup sugar
• 1 1/2 teaspoons unflavored gelatin
• 1 1/2 tablespoons dry mustard
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup cider vinegar
• 1 cup whipping cream

Recipe

• 1 beat the eggs in the top of your double boiler. mix thoroughly the sugar and gelatin, then stir in the mustard, turmeric, and salt. add the water and vinegar to the eggs, then stir in the sugar mixture, then cook the resulting mixture over boiling water until slightly thickened, stirring constantly all the while. cool in refrigerator until the mixture becomes very thick making sure it does not congeal. whip the cream and fold it into the mixture. turn into a 1 1/2 quart ring mold and refrigerate until it becomes firm. unmold and if desired fill center with cole slaw or fresh fruit. this will serve 8. preparation time includes cooling down time.

Gourmet Marinade For Chicken

Ingredients

• Servings: 4
• 1 package dried italian salad dressing mix
• 1 package dry garlic & herb salad dressing mix (if you can't find the dry herb and/or the dry garlic you can use 2 pkgs dry garlic-herb dressing-i u)
• 1/2 cup red wine vinegar
• 2/3 cup vegetable oil
• 4 -6 boneless skinless chicken breasts

Recipe

• 1 combine all ingredients except chicken; mix well.
• 2 place chicken in shallow glass dish or large zip-lock bag and add chicken making sure chicken is coated completely.
• 3 chill overnight, turning several times during marinating time.
• 4 grill chicken slowly, turning and basting often.

Ham And Pea Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen peas, thawed
• 1/2 lb cooked ham (julienned or diced)
• 1 cup shredded cheddar cheese
• 1 cup chopped red onion
• 1/3-1/2 cup ranch salad dressing
• salt and pepper

Recipe

• 1 in a large bowl, add the peas, ham, cheese, and onion; stir to combine.
• 2 add the dressing; stir to coat.
• 3 season with salt and pepper to taste.
• 4 cover and refrigerate for 2-3 hours.

Lemon Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 -5 boneless chicken breast halves
• 1/4 cup butter
• seasoned flour
• 1 cup chicken broth
• 1 teaspoon dried parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons lemon juice

Recipe

• 1 pound chicken breasts to flatten.
• 2 roll in seasoned flour.
• 3 saute in butter until light brown.
• 4 add other ingredients to skillet.
• 5 cove & simmer 15-20 minute or until tender.
• 6 serve over rice with green vegetables & a salad.

Green Mayonnaise Dressing (green Goddess)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups mayonnaise
• 2 cups green onions
• 1/2 teaspoon fresh tarragon leaves
• 4 teaspoons tarragon vinegar
• 1/3 cup fresh parsley

Recipe

• 1 put everything into a blender and blend until smooth.
• 2 stores in refridgerator for up to 3 weeks.

Mussel Salad With Fennel

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 small red potatoes (1-1/2 pounds)
• 48 fresh mussels, scrubbed and debearded
• 1 fennel bulb, with stalks (1-pound)
• 1/2 cup sherry wine vinegar
• 3 tablespoons red onions, diced
• 1 tablespoon fresh tarragon, finely chopped
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 garlic cloves, minced
• 2 medium tomatoes, cut into wedges
• 6 cups romaine lettuce, torn
• 2 cups radicchio, torn
• 2 hard-cooked eggs, quartered lengthwise

Recipe

• 1 place potatoes in a saucepan; add water to cover, and bring to a boil. cover; reduce heat, and simmer for 15 minutes or until tender. drain and set aside.
• 2 steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
• 3 trim tough outer leaves from fennel. dice stalks to equal 1 cup; set aside.
• 4 cut fennel bulb in half vertically; discard core. cut each half crosswise into thin slices to measure 1/2 cup, and set aside. reserve remaining fennel for another use.
• 5 combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
• 6 remove 1/4 cup dressing; set aside.
• 7 add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. cover and chill 30 minutes.
• 8 combine reserved 1/4 cup dressing and greens in a bowl; toss well.
• 9 to serve, divide greens evenly among 4 salad bowls. arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

Noodley Stuff

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1 (16 ounce) package macaroni noodles
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 2 bunches green onions, chopped

Recipe

• 1 cook turkey and garlic in a dutch oven, stirring until turkey crumbles and is no longer pink.
• 2 stir in crushed tomatoes, tomato sauce, tomato paste and salt.
• 3 simmer 30 minutes; set mixture aside.
• 4 cook pasta according to package directions; drain.
• 5 place pasta in a lightly greased 13x9-inch baking dish.
• 6 stir together sour cream, cream cheese and green onions.
• 7 heat in microwave 2 minutes.
• 8 spread over pasta.
• 9 top with meat sauce.
• 10 bake at 350°f for 20 to 25 minutes.
• 11 serve with salad and bread.

Lovely Tzatziki Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups plain yogurt
• 1 cucumber
• salt and pepper
• 1/2 lemon, juice of

Recipe

• 1 thinly slice the cucumber, sprinkle with salt.
• 2 let sit for 20 minutes.
• 3 take cucumber slices in hand and squeeze out all of the juice into a bowl.
• 4 then chop up the cucumber in little bits and add to bowl.
• 5 mix in the yogurt, lemon, salt and pepper.

Mandarin Chicken Pasta Salad

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large chicken breasts
• 8 ounces orecchiette (or similar pasta)
• 1 (15 ounce) can mandarin oranges (drained)
• 1 cup red seedless grapes
• 1/2 cup pecans (chopped)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1/2 teaspoon ground ginger

Recipe

• 1 cook chicken until tender. (i cook mine in a pressure saucepan). when cool, remove skin, debone and cut into bite-sized pieces.
• 2 prepare pasta according to package directions to al dente. rinse in cold water. drain well.
• 3 add chicken to pasta. stir in grapes and pecans.
• 4 mix together dressing ingredients, blending well. toss with chicken and pasta mixture.
• 5 gently fold in mandarin orange sections.
• 6 chill at least one hour.

Creamy Garlic Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons dijon mustard
• 3 teaspoons red wine vinegar
• 3 tablespoons sunflower oil
• 2 tablespoons sugar
• 2 -3 tablespoons minced garlic
• 2 tablespoons plain yogurt
• 2 tablespoons parsley
• 1 tablespoon extra virgin olive oil
• 3 -4 minced green onions or 3 -4 shallots

Recipe

• 1 whisk the mustard and the red wine vinager together in a small bowl. slowly whisk in the sunflower oil until the mixture is thickened, then whisk in the remaining ingredients.

Lorna's Caesar Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup olive oil
• 1 tablespoon worcestershire sauce
• 2 tablespoons lemon juice
• 1/2 teaspoon dry mustard
• 2 cloves garlic, chopped
• 1 egg
• 1/2 cup parmesan cheese (i like kraft, not fresh)
• anchovy (i dont use them) (optional)

Recipe

• 1 place all ingredients in blender.
• 2 blend till thickened.
• 3 toss with fresh romaine.
• 4 top with fresh croutons and bacon bits.
• 5 dust with a bit more parmesan if chilling dressing before use, take out of the fridge about 1/2 hour before use.
• 6 one recipe will do a large head of romaine.
• 7 if you need to double the recipe-- mix 2 batches separately.
• 8 it doesn't double well!

Mango Avocado Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 2 mangoes
• 2 avocados
• 1 red onion
• 1 red pepper
• 1 (12 ounce) bag lettuce
• 1/2 cup oil
• 1/2 cup mayonnaise
• 1/2 cup honey
• 2 tablespoons sugar
• 1 dash mustard

Recipe

• 1 slice the onion into thin rings.
• 2 cube the mango and avocado.
• 3 add all the ingredients in a bowl.
• 4 whisk dressing ingredients.
• 5 pour over salad.

Mandarin Jell-o Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (6 ounce) box orange jell-o
• boiling water
• 1 tablespoon lemon juice
• 1 (15 ounce) can mandarin oranges
• 1 (8 ounce) can pineapple tidbits
• 1 pint orange sherbet
• 1 cup miniature marshmallow
• 1 cup whipped topping

Recipe

• 1 add lemon juice to boiling water, then add water to jell-o. stir in sherbet until dissolved.
• 2 mix oranges, pineapple, marshmallows and whipped topping together. fold into mixture.
• 3 chill for two hours.

Mandarin Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup ranch salad dressing
• 1/4 cup orange marmalade
• 1 1/4 lbs chicken breasts, boneless skinless (cooked and sliced- about 3 cups)
• 1/4 small red onion, thinly sliced
• 1 (12 ounce) package mixed salad greens (about 4 cups)
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup seasoned croutons
• salt, to taste
• black pepper, to taste

Recipe

• 1 in large bowl blend dressing and marmalade.
• 2 add chicken, red onion and salad greens, toss to coat, add salt and black pepper if desired.
• 3 gently fold in oranges and croutons.
• 4 serve.

Mussel, Potato, And Tomato Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 1/2 lbs mussels, scrubbed and debearded just before cooking
• 1/2 cup water
• 2 bay leaves
• 2 lbs tiny new potatoes
• 4 green onions
• 2 tablespoons snipped fresh dill
• 2 teaspoons dijon mustard
• 2 tablespoons chicken stock
• 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 pint cherry tomatoes
• 1 lb spinach leaves
• salt & pepper

Recipe

• 1 in a large stockpot or dutch oven combine the mussels, water and bay leaves. bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. shake the pan occassionally during cooking to redistribute the mussels.
• 2 using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
• 3 strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. when the mussels are cool enough to handle, remove the meat from the shells and reserve. discard the shells.
• 4 place the potatoes in a large saucepan and cover with cold water. bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy.
• 5 while the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
• 6 when the potatoes ae done, drain them, cool slightly, and cut in half. pour on half the dressing and toss gently.
• 7 place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
• 8 to serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture.

Mustard Marinated Vegetable Salad

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 2 cups frozen no salt added cauliflower florets
• 10 ounces frozen no salt added brussels sprouts
• 10 ounces frozen no salt added broccoli florets
• 1 medium summer squash, sliced
• 1/2 cup bottled fat-free italian salad dressing
• 1 tablespoon dijon mustard

Recipe

• 1 in a large container or plastic bag with a tight fitting seal, combine cauliflower, brussels sprouts broccoli and squash. set aside.
• 2 in a small bowl, stir together salad dressing and mustard. pour over vegetables. seal container and gently shake until vegetables are well coated.
• 3 let stand at room temperature until vegetables are thawed, gently shaking container occasionally. (you may also place container in refrigerator to thaw overnight.).
• 4 chill at least 30 minutes or until serving time.

Green Goddess Ranch Salad Dressing With Dip Variation

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• Servings: 10
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 ounces 1% low-fat milk
• 1/8 cup minced green onion (i've also used yellow onions or whatever kind i have on hand)
• 1/8 cup parsley (fresh or dried)
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cider vinegar
• 1 -2 anchovy, minced (optional-freeze leftovers)
• 1/8 teaspoon black pepper

Recipe

• 1 mix everything together and chill for at least 4 hours to let flavors blend- overnight is best.
• 2 to use this yummy recipe as a dip, leave out the milk.
• 3 note: 1 serving (30gm) equals about 2 tablespoons.

Mandarin Kiwi Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 cup romaine lettuce, chopped
• 1 kiwi, peeled and sliced
• 1/3 cup mandarin orange segments, drained and rinsed
• 1 slice red onion, finely chopped

Recipe

• 1 combine lettuce, kiwi, and oranges in a large bowl.
• 2 garnish with red onion.
• 3 enjoy!

Lori's Tasty Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 -8 large russet potatoes
• 4 -6 large eggs
• 3/4 cup miracle whip
• 4 tablespoons yellow mustard
• 1 medium onion, finely chopped
• 2 stalks celery, cleaned and finely chopped
• 1 tablespoon honey
• 3 tablespoons splenda sugar substitute (3 tbsp sugar can replace splenda) or 3 tablespoons other artificial sweetener (3 tbsp sugar can replace splenda)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons cider vinegar
• 2 tablespoons parsley

Recipe

• 1 potato preparation:.
• 2 6-8 large russet potatoes.
• 3 4-6 large eggs.
• 4 boil together until the potatoes are tender and the eggs are hard boiled.
• 5 drain hot water and replace with cold water for about 15 minute remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
• 6 salad dressing:.
• 7 3/4 c miracle whip.
• 8 4 tbsp yellow mustard.
• 9 1 medium onion, finely chopped.
• 10 2 stalks celery, cleaned and finely chopped.
• 11 1 tbsp honey.
• 12 3 tbsp splenda or other sweetener (3 tbsp sugar can replace splenda).
• 13 1/4 tsp salt.
• 14 1/4 tsp freshly ground pepper.
• 15 3 tbsp cider vinegar.
• 16 2 tbsp parsley.
• 17 mix well with a hand whisk.
• 18 place in refrigerator for at least 1 hour.
• 19 gently fold chilled dressing into quartered potatoes and eggs.
• 20 do not stir as you will just mash the potatoes, folding is recommended.
• 21 return to fridge until ready to use.
• 22 i add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.

Garlic Vinegar

Total Time: 336 hrs 1 min Preparation Time: 1 min Cook Time: 336 hrs

Ingredients

• 2 -3 ounces garlic cloves, peeled and bruised
• 1 quart good vinegar
• 3 garlic cloves (optional)

Recipe

• 1 pour vinegar over the garlic. cover tightly and steep 2-3 weeks.
• 2 strain into decorative bottle. garlic cloves may be added for decorative purposes.
• 3 a few drops is sufficient flavor for most uses.

Mandarin Orange Jicama Salad With Poppy Seed Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/3 large jicama, peeled and cut in 1 inch chunks
• 1 (15 ounce) can mandarin oranges, drained
• 1 lime, zest of, 4-5 strips of lime zest
• 1/3-1/2 kraft poppy seed dressing
• plastic wrap

Recipe

• 1 add jicama chunks and mandarin orange sections in glass bowl.
• 2 lightly toss.
• 3 sprinkle lime zest over the tossed fruit.
• 4 drizzle the dressing over the top. do not stir.
• 5 cover with plastic wrap.
• 6 chill at least 2 hours.
• 7 note: finish zesting the lime and freeze in a little packet. roll the zested lime around on the countertop with slight pressure as you roll. cut open and squeeze the juice and pulp. freeze for later use.

Lorrie Ann's Chicken Marsala

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 boneless skinless chicken breasts
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup marsala wine
• 1/4 cup sherry wine

Recipe

• 1 mix together flour, salt , pepper and oregano.
• 2 halve the chicken breasts and pound until 1/4 inch thick.
• 3 coat chicken with the flour mixture.
• 4 in large skillet, melt butetr and oil over medium heat.
• 5 place chicken in the pan and lightly brown.
• 6 turn over chicken and add mushrooms.
• 7 pour sherry and marsala wine and cover.
• 8 turn once until juices run clear.
• 9 serve with caprese salad. (fresh mozzarella , sliced. fresh tomato, sliced. fresh basil, rolled and sliced into ribbons. drizzle of balsamic glaze.).

Hellmann's Classic Macaroni Salad

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 8 ounces elbow macaroni
• 1 cup hellmann's mayonnaise
• 2 tablespoons vinegar
• 1 tablespoon hellmann's dijonnaise mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup thinly sliced celery
• 1 cup chopped green bell pepper
• 1/4 cup chopped onion

Recipe

• 1 cook macaroni according to package directions; drain and rinse with cold water until completely cool.
• 2 in large bowl, combine hellmann's® or best foods® real mayonnaise, vinegar, mustard, sugar, salt and pepper.
• 3 stir in macaroni, celery, green pepper and onion.
• 4 serve chilled or at room temperature.

Eloise's Make Ahead Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 head iceberg lettuce
• 1/2 cup finely chopped celery
• 3 green onions, chopped
• 1 (8 ounce) can sliced water chestnuts
• 0.5 (16 ounce) package frozen peas
• 1 tablespoon sugar
• 1 cup mayonnaise
• 1/4 cup parmesan cheese, grated
• 4 hard-boiled eggs, sliced lengthwise

Recipe

• 1 tear lettuce into a 9 x 9 pan. (use your hands rather than a knife so that the lettuce won't turn brown.).
• 2 spread celery, green onions, water chestnuts and peas over lettuce.
• 3 mix sugar and mayonnaise and spread over peas.
• 4 sprinkle with parmesan and top with egg slices.
• 5 cover and refrigerate overnight.

Mandarin Orange Delight

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 22 ounces mandarin oranges
• 20 large marshmallows
• 3 ounces orange jell-o
• 8 ounces cream cheese, softened
• 8 ounces cool whip

Recipe

• 1 pour reserved juice of mandarin oranges in a 2 cup measuring cup.
• 2 add enough water to make 2 cups of liquid.
• 3 heat to boiling.add marshmallows, stir to melt.
• 4 add dry jello, and mix well.let cool.
• 5 mash oranges, mix with cream cheese, then add to cooled marshmallow mixture.
• 6 fold in whipped topping and chill till ready to serve.

Mandarin Orange And Pear Salad With Toasted Pecan Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 10 cups mixed baby greens
• 6 mandarin oranges, peeled and segmented
• 2 pears, cored and cut into 1/4 inch thick slices
• 1/2 red onion, small and thinly sliced
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 cup pecans, toasted and chopped

Recipe

• 1 in large bowl, combine lettuces, oranges, pears and red onion.
• 2 for dressing:.
• 3 in a medium bowl, combine dijon and honey. slowly add olive oil, whisking to combine. slowly add vinegar, whisking to combine. stir in toasted pecans.
• 4 drizzle salad with toasted pecan vinaigrette, tossing gently to coat. serve immediately.

Mandarin Almond Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 head romaine lettuce, chopped,washed,and dried
• 2 (11 ounce) cans mandarin oranges, drained
• 6 long stem green onions, finely chopped
• 1/2 cup sliced almonds
• 2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon sugar
• 1/8 teaspoon red pepper flakes
• fresh ground black pepper

Recipe

• 1 in a large bowl, combine the romaine, drained oranges, and chopped onions.
• 2 heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
• 3 turn onto plate and cool for 10 minutes.
• 4 combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
• 5 pour salad dressing over lettuce mixture; toss.
• 6 sprinkle with sugared almonds.

Norwegian Dilled Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 cucumbers, thinly sliced
• 1 teaspoon salt
• 1 1/2 cups sour cream
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, rough chopped
• 2 tablespoons wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon fresh coarse ground black pepper

Recipe

• 1 place cucumbers in a colander over a bowl; sprinkle with salt and toss. let stand 15 minutes. squeeze and blot dry with paper towels.
• 2 in a large bowl, combine the remaining ingredients then stir in cucumbers. refrigerate, covered, at least 1 hour.

Mustard Chive Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon grainy dijon-style mustard
• 1/4 cup finely chopped fresh chives
• 2 tablespoons vinegar
• 1 tablespoon water
• 2 teaspoons honey
• 1/4 teaspoon salt
• 4 tablespoons olive oil
• fresh ground black pepper

Recipe

• 1 using a whisk or fork, in a small bowl combine all ingredients except the oil. slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
• 2 pour over your favorite salad greens and toss.
• 3 store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
• 4 to warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.

Los Angeles Beef Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 18 ounces beef sirloin, cooked & sliced into bitesize strips
• 15 ounces asparagus, cooked & chilled
• 1 1/2 red onions, sliced
• 3 medium oranges, peeled
• 3/8 cup toasted sliced almonds
• 1 leaf lettuce (your choice)
• 1/2 cup plain yogurt
• 3 tablespoons mayonnaise
• 3/8 teaspoon ground ginger

Recipe

• 1 dressing; combine yogurt, mayonnaise& ginger, cover and chill.
• 2 cut asparagus into 1 inch strips.
• 3 separate onion slices into rings, combine with asparagus strips.
• 4 cut oranges into 1/2 inch thick slices, then cut into quarter wedges.
• 5 place lettuce on serving plates, alternately arrange orange wedges and asparagus/ onion pieces on lettuce.
• 6 place beef strips in center.
• 7 sprinkle with almonds.
• 8 serve with chilled dressing on side.

Mandarin Couscous Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 7
• 1 1/3 cups water
• 1 cup couscous, uncooked
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup frozen peas, thawed
• 1/2 cup slivered almonds, toasted
• 1/3 cup red onion, chopped (i'd probably use vidalia)
• 3 tablespoons cider vinegar or 3 tablespoons vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 place water in a saucepan and bring to a boil.
• 2 stir in couscous and cover then remove from heat and let stand for 5 minutes.
• 3 fluff with a fork then recover and refrigerate for at least one hour.
• 4 in a bowl, combine the oranges, peas, almonds, onion and couscous.
• 5 in a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well.
• 6 pour dressing over couscous mixture and toss to coat.

Green Grape Delight

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (3 ounce) package cream cheese
• 1 tablespoon mayonnaise
• 1 tablespoon sugar
• 1 dash cayenne pepper
• 1 1/2 dashes garlic powder (or rub bowl well with garlic clove)
• 2 -3 cups green grapes, halved
• 1 cup chopped pecans

Recipe

• 1 combine first 5 ingredients and mix until smooth.
• 2 gently fold in grapes and nuts.
• 3 chill thouroughly, about 2 hours.
• 4 serve as a salad on lettuce leaves.

Northwest Waldorf Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup finely chopped celery
• 1/2 cup chopped dried cherries
• 1/4 cup chopped hazelnuts, toasted
• 1/3 cup plain fat-free yogurt
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 2 bartlett pears (about 1 pound)

Recipe

• 1 combine first 3 ingredients in a large bowl. combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. drizzle yogurt mixture over celery mixture; toss gently.
• 2 peel, core, and chop pears.
• 3 add pears to salad, and toss gently. cover and chill 1 hour.

Herb & Potato Frittata Salad With Tomato & Onion Salsa

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -3 large tomatoes, skinned,seeded and finely chopped (preferably vine ripened)
• 1 red onion, finely chopped
• 1 clove garlic, crushed
• 1/2 teaspoon coarse salt (kosher)
• fresh ground black pepper
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 10 ounces potatoes, washed but not peeled
• 6 large eggs
• 6 1/2 ounces ricotta cheese
• 1 3/4 ounces finely grated fresh parmesan cheese
• 2 tablespoons finely chopped flat leaf parsley (continental)
• 2 tablespoons finely chopped fresh basil
• salt and pepper
• 1 bunch watercress, well washed,for serving (4 oz/125 g)

Recipe

• 1 combine all the salsa ingredients in a bowl.
• 2 stir thoroughly and set aside for at least 30 minutes to allow the flavors to develop.
• 3 cook the potatoes whole in boiling salted water until just tender.
• 4 cut into thin slices when cool enough to handle.
• 5 in a large mixing bowl, beat the eggs with the ricotta and parmesan until the mixture is smooth.
• 6 stir in the parsley and basil.
• 7 season with salt and pepper to taste.
• 8 preheat the broiler.
• 9 oil a large frying pan, preferably a nonstick one.
• 10 spread half of the egg mixture over the bottom of the pan.
• 11 arrange the potato slices on top and spread with the remaining egg mixture.
• 12 cook over low to medium heat until the mixture is set, 10-15 minutes.
• 13 lightly brown the top of the frittata under broiler for 2-3 minutes.
• 14 slide the frittata on to a board or cutting surface.
• 15 let cool slightly.
• 16 arrange the watercress over a serving platter.
• 17 cut the frittata into thin wedges and arrange over the watercress.
• 18 spoon on the tomato and onion salsa and serve warm or at room temperature.

Hellman's Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 10
• 3 cups mayonnaise (hellman's or best foods)
• 15 ounces beef consomme (not broth)
• 3 tablespoons red wine vinegar
• 3 tablespoons crushed garlic

Recipe

• 1 mix all ingredients together and store in the refrigerator.
• 2 serve over salad greens as desired.
• 3 keeps well in the refrigerator for quite some time.

Mandarin Avocado Toss

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup sunflower seeds
• 1/2 cup slivered almonds
• 2 tablespoons butter
• 1/2 cup vegetable oil
• 3 tablespoons cider or 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1 clove garlic, minced
• 4 cups torn lettuce
• 1 can mandarin orange, drained
• 1 ripe avocado, peeled and cubed
• 2 green onions, chopped

Recipe

• 1 in a small skillet, saute sunflower kernels and almonds in butter.
• 2 cool.
• 3 in a jar with a tight-fitting lid, combine the oil and the next six ingredients and shake well.
• 4 in a large bowl, toss the lettuce, oranges, avocado and onions.
• 5 add the sunflower/almond mixture.
• 6 shake dressing well and drizzle over salad.
• 7 serve.

Northwest Jello Salad

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup boiling water
• 1 (10 ounce) package frozen raspberries (partially thawed)
• 1 cup half-and-half cream
• 1/2 cup granulated sugar
• 1 (7 g) envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup very hot water
• 1 (16 ounce) can blueberries, in juice,chilled (not pie filling)

Recipe

• 1 layer 1: boil water- remove from heat.
• 2 dissolve gelatin in water.
• 3 stir in raspberries.
• 4 pour into cold gelatin mold- i use a bundt style pan.
• 5 refrigerate until firm.
• 6 layer 2: over med.
• 7 heat, stir half and half and sugar, until sugar is dissolved and liquid is heated (about half way to boiling) remove from heat.
• 8 soften unflavored gelatin in cold water.
• 9 stir softened geletin into warm cream mixture, until gelatin dissolves.
• 10 add sour cream and vanilla, stir to blend, cool thoroughly at room temperature.
• 11 pour thoroughly cooled mixture over first layer and refrigerate until firm.
• 12 layer 3: drain blueberries, reserving 3/4 cup of the juice, set aside.
• 13 dissolve gelatin in hot water.
• 14 add blueberries and 3/4 cup reserved juice.
• 15 cool mixture thoroughly at room temperature.
• 16 pour over chilled layers.
• 17 refrigerate until firm.

Heluva Good Topper

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup heluva good french onion dip
• 1 garlic clove, minced
• 3 fresh basil leaves
• 1 teaspoon fresh oregano
• 1/4 cup olive oil
• 1 1/2 tablespoons red wine vinegar
• salt
• pepper

Recipe

• 1 blend all ingredients in food processor or blender until well combined.
• 2 top beef, chicken, vegetables or salad.

Mustard Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 medium red potatoes
• 3 stalks celery, minced
• 2 -3 green onions, tops and bottoms sliced thin
• 3 -4 sweet pickles, minced (gherkins)
• 1 cup sliced green olives
• 4 hard boil eggs
• salt
• pepper
• 3/4 cup mayonnaise
• 2 tablespoons vinegar
• 3 tablespoons mustard, yellow or 3 tablespoons dijon mustard
• paprika (optional)

Recipe

• 1 boil potatoes with skin on until tender. when cooled to the touch, skin potatoes and discard skin. large dice potatoes and place in large bowl.
• 2 add to potatoes the minced celery, sliced green onions, minced sweet pickles and sliced olives.
• 3 peel eggs, setting aside the yolk; chop the portion; add to bowl.
• 4 season mixture with salt and pepper and toss all lightly.
• 5 in another small bowl add the cooked egg yolks, mayonnaise, vinegar and mustard; mix thoroughly breaking up yolks.
• 6 pour mayonnaise mixture over potato mixture and toss to coat.
• 7 place in pretty bowl and sprinkling lightly with paprika.

Green Goddess Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mayonnaise
• 1/2 cup light sour cream
• 1/4 cup green bell pepper
• 1/4 cup flat leaf parsley
• 3 anchovies
• 2 tablespoons lemon juice
• 2 tablespoons green onions
• 1 garlic clove
• 1/8 teaspoon worcestershire sauce
• 1/8 teaspoon black pepper

Recipe

• 1 combine all ingredients in a blender and blend until smooth.

Dads Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 garlic clove, crushed
• 1 tablespoon dijon mustard
• 2 teaspoons sugar
• 4 tablespoons balsamic vinegar
• 1/3 cup virgin olive oil

Recipe

• 1 mix garlic, sugar and mustard together in a small jug.
• 2 add the vinegar, and then slowly add the olive oil while whisking with a fork, until emulsified.
• 3 serve at room temperature .

Hellmann's The Original Potato Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
• 1 cup hellmann's mayonnaise
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped

Recipe

• 1 in 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. reduce heat and simmer 10 minutes or until potatoes are tender. drain and cool slightly.
• 2 in large bowl, combine hellmann's mayonnaise, vinegar, salt, sugar and pepper. add potatoes, celery, onion and eggs and toss gently.
• 3 serve chilled or at room temperature.

Ellie’s Healthy Ranch Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup nonfat plain yogurt or 1/3 cup nonfat greek yogurt
• 1/3 cup low-fat buttermilk
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon chives
• salt

Recipe

• 1 if using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. let the yogurt drain and thicken for 20 minutes.
• 2 in a medium bowl, combine the strained or greek-style yogurt and the rest of the ingredients. add salt, to taste.

Lori's Simple Potato Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 large potatoes
• 2 hard-boiled eggs, peeled mashed
• 1/2 cup mayonnaise
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

Recipe

• 1 boil potatoes until tender. drain. let cool completely. peel. cube.
• 2 combine the eggs, mayonnaise, mustard, salt and pepper.
• 3 toss into potatoes. cover. chil at least 1 hour.

Mandarin Orange Jello Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 ounces low fat cottage cheese
• 8 ounces cool whip
• 3 ounces orange jell-o (sugar free is okay)
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) can mandarin oranges, drained

Recipe

• 1 sprinkle jello over cottage cheese and stir.
• 2 add cool whip,then fruit.

Green Jello Salad

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

• 2 1/4 cups water
• 3 (3 ounce) boxes lime gelatin
• 1 (20 ounce) can crushed pineapple
• 8 ounces brick cream cheese, softened
• 1/2 cup milk
• 1 cup chopped pecans

Recipe

• 1 dissolve gelatin in 2 1/4 cup boiling water.
• 2 drain pineapple and add 1/4 cup of the pineapple liquid to the gelatin mixture.
• 3 add pineapple to gelatin.
• 4 pour into 9 x 13 glass casserole and refrigerate until soft set.
• 5 mix the softened cream cheese and milk together until combined.
• 6 add the nuts to cheese/milk mixture.
• 7 mix the jello mixture and cream cheese mixture together.
• 8 refrigerate overnight and cut into squares to serve.

Green Goddess Dressing(kelsey's Essentials)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons worcestershire sauce
• 1 teaspoon dijon mustard
• 1 cup packed fresh basil leaf
• 1/4 cup fresh flat leaf parsley
• 4 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 garlic clove, peeled and roughly chopped
• kosher salt and freshly cracked black pepper
• vegetables, for serving (such as blanched radish, cauliflower, broccoli and sugar snap peas)
• mixed field green salad, for serving

Recipe

• 1 combine the mayonnaise, sour cream, lemon juice, worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. season with salt and pepper.
• 2 serve with crudite and green salad.
• 3 cook's note: the dressing will thicken as it chills. this is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.

Mandarin Orange Fluff

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 (16 ounce) container low-fat small-curd cottage cheese
• 2 (3 ounce) boxes sugar-free orange gelatin
• 1 (20 ounce) can crushed pineapple
• 22 ounces mandarin oranges
• 8 ounces fat-free cool whip
• 8 ounces marshmallows

Recipe

• 1 drain mandarin oranges and pineapple. mix all ingredients together and refrigerate for 1 hour. serve chilled.

Mustard Potato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 -4 large potatoes
• 2 green onions, finely chopped
• 2 dill pickles, finely chopped
• 1 cup mayonnaise
• 1/4 cup mustard
• salt and pepper

Recipe

• 1 boil potatoes for 20 minutes.
• 2 in the meantime mix the rest of the ingredients together in a bowl.
• 3 peel potatoes and chop into bite size pieces.
• 4 add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up.
• 5 either chill in fridge or serve at once.

Hellmann's Classic Macaroni Salad

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces elbow macaroni, cooked and drained
• 1 cup celery, sliced
• 1 cup green bell pepper, chopped (may use red pepper)
• 1/4 cup onion, chopped

Recipe

• 1 combine first 6 ingredients.
• 2 stir in remaining ingredients.
• 3 cover, chill.
• 4 makes 5 cups.

Green Goddess Tahini Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 10
• 1/4 cup tahini
• 1/2 lemon, juice of (use juice of a whole lemon if you prefer)
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1/2 cup fresh parsley sprig, lightly packed
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup warm water
• 1 garlic clove

Recipe

• 1 combine all ingredients in blender until smooth. use at room temperature. store leftovers in a sealed container in refrigerator.

Herb & Garlic Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/3 cups oil
• 2/3 cup vinegar
• 3 -4 garlic cloves (finely chopped)
• 2 teaspoons sugar
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 4 tablespoons chopped chives
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper

Recipe

• 1 place all ingredients in a jar with a tight-fitting lid, and shake vigorously.
• 2 keep refrigerated. makes 2 cups.

Lou's German Potato Salad With Bacon

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 5 lbs potatoes (gold or red varieties preferred)
• 1 lb sliced bacon
• 1 large baseball sized sweet onion (makes 1-2 cups sliced)
• 2/3 cup mayonnaise
• 2/3 cup apple cider vinegar
• 2 teaspoons prepared mustard
• 2 teaspoons sugar
• 1 teaspoon celery seed
• 1 tablespoon cooking oil (or spray equivalent)
• 4 hard-boiled eggs (optional)

Recipe

• 1 peel and cut potatoes into 3/4 inch cubes and place in a pot with enough to cold water to cover potatoes. heat the pot of potatoes and boil until the potatoes become soft (test with a fork), but don't overcook. continue with the remaining steps while the potatoes are cooking. when done, drain the potatoes into a colander then place them in a very large bowl.
• 2 spray a large frying pan with spray-oil or spread cooking oil across its surface so bacon won't burn before releasing it own fats. cut the bacon into 1-1.5" pieces, place them in the frying pan and sauté them at medium high heat with stirring.
• 3 dice the onion into bite sized pieces (1-2 cups) and, when the bacon begins to curl significantly (or begins to get crisp if you like crisp bacon), add the onion to the pan and sauté with occasional stirring until the onion becomes translucent and the bacon reaches the desired level of crispness. (note: if you prefer raw onion, simply set it aside and add it in the last step).
• 4 in the large bowl, sprinkle the potatoes with the sugar and celery seed. dollop the mayonnaise and mustard over the bowl's contents.
• 5 add the bacon, bacon fats, and onion mixture to the bowl. if there's too much bacon fat for your liking, add just 2 tablespoons of it to the bowl - it has a great effect on the final flavor/texture. cut eggs, if used, into bite sized pieces, crumble the yolks, and add them to the bowl.
• 6 stir the mixture together with a large spoon (a fork with promote mashing the potatoes) until all the ingredients a mixed sufficiently.

Mustard Horseradish Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs red potatoes, cut into eights
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 garlic clove, chopped
• 2 tablespoons sour cream
• 1 1/2 teaspoons spicy brown mustard
• 1 1/2 teaspoons horseradish, bottled
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 lbs celery, trimmed and sliced (about 3 cups)
• 1/2 bunch green onion, finely sliced (about 3)

Recipe

• 1 cook potatoes, lightly salted about 20 minutes, until tender.
• 2 cool in refrigerator about 1 hour.
• 3 whisk oil oil, vinegar, sour cream, mustard, horseradish, sugar, salt and pepper into one bowl.
• 4 when potatoes are cool toss with the dressing and add celery and onions.

Green Grape Salad With Pecans

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 bag , green seedless grapes
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 tablespoon honey
• 3 tablespoons ground pecans, toasted
• 2 tablespoons light brown sugar

Recipe

• 1 remove stems, wash and sort grapes.
• 2 place in a towel lined bowl to dry while you do the rest of the prep.
• 3 toast almonds. set aside to cool.
• 4 whip together cream cheese, honey, and milk.
• 5 stir in pecan.
• 6 fold in grapes.
• 7 sprinkle top with brown sugar.
• 8 try not to eat it all.