Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Strawberry Salad

Ingredients

• Servings: 15
• 1 (18.25 ounce) package angel food cake mix
• 1 (6 ounce) package strawberry flavored jell-o®
• 1 (16 ounce) package frozen strawberries
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 cups boiling water
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• in a large mixing bowl, mix together flavored gelatin with boiling water and stir until dissolved. stir in cold water and frozen strawberries. chill until slightly thickened to the consistency of egg whites. if adding lots of frozen strawberries, it may reach this stage while stirring.
• cut cake into cubes, or just rip it into bite size chunks and trim off the dark brown edges. gently fold in frozen whipped topping and cake into the strawberry mixture. chill until set. decorate top with any extra topping and strawberries.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.