absolutely fabulous greek/house dressing

Ingredients

• Servings: 3
• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup dijon-style mustard
• 2 quarts red vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. pour in the vinegar, and mix vigorously until well blended. store tightly covered at room temperature.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

peach pasta salad

Ingredients

• Servings: 8
• 8 slices bacon
• 1/2 cup uncooked shell pasta
• 2 tablespoons white vinegar
• 1/4 cup white sugar
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried thyme
• 4 cloves garlic, peeled
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon ground black pepper
• 1 cup canola oil
• 4 peaches, peeled and cut into chunks
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced celery
• 1/2 cup chopped red bell pepper
• 6 green onions, chopped

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• drain the bacon slices on a paper towel-lined plate. when cool, crumble the bacon and set aside.
• fill a pot with lightly salted water and bring to a boil. stir in the shell pasta and return to a boil; cook the pasta uncovered over medium heat, stirring occasionally, until cooked through but still slightly firm, about 13 minutes.
• rinse pasta thoroughly in cold water several times to chill, and drain well.
• place the vinegar, sugar, basil, thyme, garlic, salt, curry powder, and black pepper into the pitcher of a blender; blend on high speed until smooth. reduce blender speed to low and slowly pour the canola oil into the blender to make a creamy dressing.
• place the bacon, cooked pasta, peaches, parsley, celery, red bell pepper, and green onions into a large salad bowl and toss to combine.
• pour the dressing over the salad and toss again to coat with dressing.
• refrigerate salad for 1 hour before serving.

crab salad sandwich

Ingredients

• Servings: 1
• 1/2 cup chopped crab meat
• 1/4 cup mayonnaise
• 1 english muffin, split and toasted
• sea salt to taste
• 2 tablespoons shredded cheddar cheese

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• mix crab meat and mayonnaise together in a bowl; spread each english muffin half. sprinkle each crab meat layer with sea salt and cheddar cheese. place english muffins on a baking sheet.
• broil in the preheated oven until cheese is melted and bubbling, 3 to 5 minutes.

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 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.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

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


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.