BLT Pasta Salad

• 1 pkg. rotini pasta; cooked and drained
• 8 slices of bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 C. green onion; sliced
• 4 C. lettuce, chopped
• 1 C. mayo
• 1/4 C. lemon juice
• 2 tesp. sugar
• 2 tesp. chicken bullion granules

Combine mayo, lemon juice, sugar, and bullion for the dressing.
Combine all remaining ingredients, pour dressing over top and toss just before serving.
*This doesn't keep well since the lettuce wilts, so if you aren't going to use it all for one meal, you'd want to only put lettuce in the portions you'll eat right away.

Broccoli Grape Salad

• 1 bunch broccoli, cut bite size
• 3 green onions, chopped
• 1 C. grapes, halved (or raisins)
• 1/3 C. sunflower kernels or chopped pecans

Dressing:

• 1 C. mayo
• 2 Tbsp. white vinegar
• 1/3 C. sugar
• 1/2 tesp. salt

Toss, sprinkle 3 oz. bacon bits on top, refrigerate until serving.

Waldorf Salad (from the Waldorf Astoria Hotel)

• 3 medium apples; cut into bite size (unpeeled)
• 1/2 C. chopped celery
• 1/2 C. grapes; halved
• 1 C. pineapple chunks; drained
• 1/2 C. pecans
• 1/2 C. mini marshmallows

Dressing:

• 1 C. mayo
• 1/4 C. sugar
• 1/2 tesp. salt

Combine all ingredients in large bowl, mix well, cover and refrigerate.

Fumi Salad (Ramen Slaw)

• 1 pkg. slaw mix
• 1/2 C. slivered almonds
• 8 green onions, chopped
• 1/2 C. sesame seeds
• 1 pkg. ramen noodles; uncooked and broken into small pieces

Dressing - whisk together:

• 4 Tbsp. sugar
• 1 C. oil
• season pkg. from ramen noodles
• 6 Tbsp. rice wine vinegar

Brown almonds and sesame seeds in a small amount of butter. Combine slaw mix, onions, and dressing. Just before serving, stir in noodles, almonds, and sesame seeds.

Holiday Cranberry Orange Relish

In a food processor - until finely chopped:

• 2 pkg. fresh cranberries
• 3 oranges; cut into wedges, half the peel removed

Then add 1 C. sugar and 1/2 tesp. salt and pulse until mixed well. Adjust to taste. Refrigerate at least overnight. (The longer, the better it tastes.)

Add chopped pecans before serving if desired.

Spring Spinach Strawberry Salad

• 1 package spinach
• 1 pint strawberries quartered
• 2 oz. sugar toasted almond slivers (toast almonds with 4 tesp. sugar in a dry pan until golden)

Dressing - blend together:

• 1/2 C. sugar
• 2 Tbsp. sesame seeds
• 1 Tbsp. poppy seeds
• 1 1/2 tesp. grated onion
• 1/4 tesp. Worcestershire sauce
• 1/2 tesp. paprika
• 1/2 C. apple cider vinegar
• 1/2. C. oil

Spanish "Sopa" rice

• 1.5 cup white rice
• 2 and 3/4 cup water or broth
• 1 can diced tomatoes; undrained
• 1 large carrot, finely diced
• 1/2 medium onion, finely diced
• 1 tsp. garlic powder
• 2 Tbsp. granulated chicken bullion
• diced cooked chicken (optional)

Preheat 2 Tbsp. oil in a dutch oven over medium-high, saute diced carrots and onions for 2 minutes. Add rice and cook until it browns and onions become translucent; stirring continuously.
Stir in water, tomatoes with juice, garlic, and bullion. Cover, reduce heat to low, and simmer for 15 minutes.

To make sure you don't overcook, check it about half-way through and stir. Add chicken at the end if you'd like. Fluff with a fork and serve with your favorite Mexican dish.

Manny's sister taught me how to make this once when she visited from CA. I think it's almost as good as Los Bravos.

Libby's Creamy Grape Salad

Ingredients
• 4 pounds seedless green & red grapes, halved
• 4 ounces chopped pecans
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Mix together the cream cheese, sour cream, sugar & vanilla. Then stir in the grapes & nuts, coating well. Refrigerate until chilled through before serving.

Libby got it from allrecipes.com but I'm giving her credit anyway because it reminds me of her.

Twice-Baked Potato Casserole

• 8 large potatoes; peeled, chopped, and boiled
• 1 (16 oz) container sour cream
• 1 stick butter
• 1 pkg. bacon bits
• 3 scallions, sliced thin (use green & white parts)
• 2 cups shredded Colby-Jack cheese (or more if you like)
• salt & pepper to taste

Peel, chop, and boil potatoes until fork tender, drain. Mash with sour cream, butter, and salt & pepper. Stir in bacon bits and scallions.

Transfer into greased glass 9 x 13 baking dish. Top with shredded cheese. Bake @ 350 for 20 minutes until warmed through cheese is bubbly.

Red White & Blue Slaw

• 1 bag of pre-made slaw mix
• 1 granny smith apple, diced or julienned (keep peel on)
• 1/2 fresh blueberries
• 1/2 C. fresh strawberries, cut into aproximate size of the berries
• 1/2 C. light mayo
• 1/2 C. poppy seed dressing
• 4 oz. pkg of slivered almonds

Whisk together the mayo and dressing, pour over rest of the ingredients and mix well. Refrigerate, sprinkle almonds on before serving.

This recipe is inspired by the upcoming Memorial Day family picnic. I hope it turns out as yummy as I think it sounds.

Fried Apples

Prep time: 10 minutes
Cook time: 10-15 minutes
Servings: 4

• 6 medium Granny Smith, Golden Delicious, or other firm tart apples, peeled and sliced
• 1/4 tesp salt
• 1/2 tesp cinnamon (or more if you like)
• 1/2 C sugar
• 4 T butter

Melt butter in non-stick skillet on medium-high heat. Add apples to butter, stir well, add other ingredients and stir to coat well. Coover and Cook until apples caramelized and soft, but not overly mushy, stirring often. Add a few tablespoons of water if pan becomes too dry.

I love these with pork, especially with Smothered Pork Chops and Stuffing. Enjoy.

Easy Asian Slaw

Prep time: 10 minutes
Servings: 6

• 4 cups bagged coleslaw (or you can shred your own cabbage if you'd like)
• 1 can (11 oz) mandarin oranges, drained
• 2 green onions, thinly sliced
• 1/4 C Kraft Asian Toasted Sesame dressing

Combine all ingredients. Chill and serve.

Very cool, refreshing, and super easy. I also like to add some toasted almond slivers and change the Asian dressing to poppyseed dressing and add 1/4 C Mayo to give it a sweet "American" flair.

Satay Chicken Pasta Salad

Prep time: 30 minutes
Servings: 6

• 8 oz (half a box) bow tie pasta, cooked
• 1 cup (about half a bottle) Kraft Asian Toasted Sesame dressing
• 2 Tbs peanut butter
• 1 Tbs sesame oil (optional - but it makes it yummier)
• 2 cloves garlic, minced or pressed
• 1/2 of a jalapeno, de-veined, seeded, very finely diced
• 2 medium carrots, peeled, julienned
• 1 medium red bell pepper, julienned
• 1 C sugar snap peas or snow peas
• 1/2 C dry-roasted peanuts
• 1 C fresh basil, shredded or 1/2 C fresh cilantro
• 3 C cooked, chopped chicken breast

Cook pasta per package instructions; drain.

For dressing, whisk together: salad dressing, peanut butter, oil, garlic, and jalapeno.

Cut carrots and bell pepper Julienne style, chop peanuts, cut peas in half, shred herbs, and chop chicken. Add together with pasta and toss in dressing.

Serve warm or chilled.

I love love love this dish! I have used a variation of this for years and the family devours it. But last night we had this one at my cousin's Pampered Chef party and I think its a much less expensive version of our old favorite. I have added a few of my favorite ingredients to improve on the Pampered Chef recipe slightly. Yum-o!

Mom's famous Mandarin Orange Salad

Servings: 4-6

• 2 bunches romaine lettuce
• 1 pkg slivered almonds
• 2 cans drained mandarin oranges
• 1 bunch sliced green onions

Dressing:

• 1/2 C. apple cider vinegar
• 3/4 C. olive oil
• 1/2 C. sugar
• 1/4 tsp almond extract
• 2 tsp salt
• 2 tsp tarragon

(Makes 8 servings dressing)

My Mom got this recipe from someone in her mini-church when we lived in Texas. We have enjoyed it in our family ever since. It can be made in lots of different variations. You can use red onion sliced into rings, black olives, sliced strawberries, walnuts, blueberries, or "praline" almonds. It's so good in the summer time. Add cooked chicken and it's a great lunch or light supper by itself!

Cowboy Caviar

• 2 (15 oz.) cans black beans
• 1 can whole kernel corn
• 2 large tomatoes, diced
• 1 large avocado, chopped
  
• 1/2 red onion, chopped
• 1/4 cup chopped fresh cilantro

Dressing:

• 1 Tbsp red wine vinegar
• 4 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Serve with tortilla chips.

Fried Corn a la Grandma

Prep time: 20 minutes
Servings: 4-6

• 1 16 oz. bag frozen sweet corn
• 1/2 stick butter
• salt to taste
• 1 1/2 Tbsp. white or brown sugar

Melt butter in skillet. Add corn, season with salt to taste. Simmer until water is reduced by half, about 10 minutes. Add sugar and turn heat to low. Simmer 5 more minutes.

I've always loved this dish when my Grandma Theresa makes it. So, I had her tell me how to do it myself and it turned out just as yummy! It's so easy and fast and everyone always raves about it.