Broccoli Salad

1 lb. broccoli florets
1/2 lb. bacon, crumbled
1/2 c. cashews
1/2 c. raisins

Dressing:
1 c. mayo
1/2 c. sugar
1 T. vinegar

Add dressing immediately before serving.

by Shelley F.

Orange Jello

Mix:
1 small package orange jello
6 oz. can orange juice concentrate
12 oz. hot water (dissolve jello)

In a separate bowl, mix:
6 T. cornstarch
1 c. cold water
1 c. sugar

Dissolve cornstarch and mix with the jello mixture.
In a saucepan, cook over medium heat until thick, stirring constantly. Simmer for a few minutes. Let jello mixture set up in refrigerator. When set up, beat until pudding like.

Whip 1/2 pint whipping cream

Add to jello mixture. Then add fruit - bananas, mandarin oranges, pineapple tidbits.


by Cassy M.

Mexican Salad

1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans, drained & rinsed
1/4 c. french dressing
1/2 bag shredded lettuce
1 c. salsa (opt.)
1/2 to 1 c. shredded cheese
1/2 c. black olives (opt.)
1/4 to 1/2 bag Doritos chips, crushed

Brown ground beef, add taco seasoning and kidney beans; put in fridge for 3-4 hours or until cool. Add cheese and salsa, stir. When ready to serve, add: lettuce, olives, chips and dressing to taste.
Serves about 15-20 people

by Sariah R.

Summer Pasta Salad

Tri-color Rotini pasta; cooked
diced cucumber
1 can smoked ham, chopped

Add all together and mix. Top with parmesan cheese or italian dressing.


by Megan S.

Chicken Bow Tie Pasta Salad

6 c. cooked chicken
16 oz. cooked bow tie pasta
1 bunch chopped green onions

In a separate bowl mix:
2 c. mayonnaise
16 oz. Kraft Coleslaw dressing

Pour dressing mixture over pasta mixture. Chill at least one hour or overnight. Then add remaining ingredients.

Add:
20 oz. pineapple tidbits (drained)
1 c. diced celery
1/2 lb. grapes, halved
2 small Fuji apples, diced
1 c. slivered almonds


by Cassy M.

Summer Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges
1/2 lb. strawberries, sliced
1 c. slivered almonds, caramelized
Poppyseed dressing

Toss spinach, mandarin oranges, and strawberries in salad bowl. Put almonds in small bowl to sprinkle on individual servings.

To caramelize almonds: Put 3-6 T. sugar (depending on your preference), and almonds in a nonstick pan over medium-low heat. Stir frequently until sugar dissolves and caramelizes and coats the almonds. Place almonds on a plate or pan to cool. Stir while cooling to keep almonds separated.

by Catherine S.

Cabbage Crunch Salad

1/2 c. vegetable oil
1/4 c. sugar
3 T. vinegar
1/2 t. salt
1 flavor packet from Ramen noodles
1/2 head of cabbage, shredded
4 green onions, chopped
2 T. sesame seeds, toasted
1 package ramen noodles, broken and uncooked
1/2 c. sliced almonds, toasted

In a blender or food processor combine vegetable oil, sugar, vinegar, salt, and flavoring from ramen noodles. Pour over shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving, add ramen noodles and almonds. Makes 6 servings.

by Jana C.

Strawberry Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges, drained
2 cups sliced strawberries
1/2 medium red onion, sliced
1/2 cup sliced almonds, caramelized
1/2 cup Kraft Creamy Poppyseed Dressing

To caramelize the almonds; Heat almonds and 3 T. sugar in nonstick skillet until sugar is golden brown, stirring frequently. Cool, then break into pieces.

Toss spinach with oranges, strawberries and onion. Add dressing, sprinkle with almonds.

by Jo Ann G.

Apple Salad

5 apples (2 granny smith, 2 pink lady/fuji, 1 other)
4 oz. cream cheese
Cool Whip
small can crushed pineapple
mini marshmallows
handful of peanuts

Drain pineapple, but save the juice.
Mix pineapple juice with cream cheese, then add Cool Whip.
Add apples, pineapple, marshmallows


by Candi M.

Cottage Cheese Salad

24 oz. cottage cheese
4 oz. cool whip
1 1/2 oz. Orange Jell-O (powder)
15 oz. can mandarin oranges (drained)

Mix cottage cheese and cool whip together. Then add Jell-O (in powder form) sprinkle on top and mix until everything changes to the color of the Jell-O. Last, add in the fruit and mix just a little. Enjoy!

*Can make with other fruit: strawberry, raspberry, peaches. Use strawberry, raspberry, or peach Jell-O for which one you make.


by Sariah R.

Cafe Rio Pork Burritos or Salad

Ingredients:
about 4 lb. Pork Roast
1 ½ cans (or 2 ¼ cups if you use a bottle) Coca-cola classic (Generic varieties are not good, and diet makes it too sweet. Caffeine-free is fine, it’s what I used)
1 cup sugar
1 (7 oz.) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the
chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. Dry Ground Mustard (I did about 1½ tsp.)
1 heaping tsp. Cumin (I did about 1½ tsp.)
1 tsp. minced garlic.

Directions:

1. Put the chiles into a bowl. Pour Coke into the can to rinse it out and pour into the bowl over chiles. This is to get all of the adobo sauce. Remove the chiles and throw away (The girl my friend got the recipe from says this: “I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .” I didn’t put any in when I made it since I was nervous because it was my first time, but my friend says she usually leaves one in for a double batch . . . use your own discretion.)

2. Add sugar, dry ground mustard, cumin, and garlic. Blend well – the scoops of spices tend to clump.

3. Place pork in crock pot and pour sauce over it. Cook on low for 7-9 hours or until the pork pulls apart with a fork.


Serve:
As a burrito or salad, with lettuce, black or pinto beans, rice, pork, dressing, mozzarella or monterey jack or other cheese, and chopped cilantro and lime wedges for an extra kick.

FYI: Costco and some other grocery stores sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes like the real thing (such a difference!)


by Shelley F.

Winter Fruit Salad

Salad:
10 c. lettuce
1 c. cashews
4 oz. swiss cheese
1/4 c. dried cranberries
1 apple, cubed
1 pear, cubed

Toss together; add dressing before serving.

Dressing:
1/2 c. sugar
1/3 c. lemon juice
2 t. diced onions
1 t. dijon mustard
1/2 t. salt
2/3 c. oil
1 T. poppy seeds

Blend well.

Lucy J.

Tortellini Salad

1 lb. cooked tortellini
1 bottle of Italian dressing
1 can black olives
1 can green olives
2 large tomatoes sliced
1 large onion
1 pkg. pepperoni
1 pkg. parmesan cheese

Mix all together and let marinate for the whole day. Enjoy!


Sariah R.

Wonton Salad

Salad:
1/2 c. green onions, chopped
4 chicken breasts, cooked and shredded
2 heads of Romaine, torn
1/2 pkg. wontons, friend and crumbled

Dressing:
1/2 c. oil
1/2 c. sugar
1 t. salt
2 T. poppy seeds
1/2 c. vinegar
1 t. pepper
1 t. Accent

Add dressing and wontons just before serving. Serves 8-10


Shelley F.

Peachy Fruit Salad

21 oz. peach pie filling
20 oz. pineapple chunks, drained
11 oz. mandarin oranges, drained
2 medium, firm bananas, sliced
1 c. green grapes
1 c. mini marshmallows

In a bowl, combine all ingredients; stir gently. Refrigerate until serving. Yields 6-8 servings.


Janice R.

Fruit Salad for a Crowd

2 pkgs. (3.4 oz.) coconut cream or pistachio instant pudding
20 oz. can crushed pineapple with juice
20 oz. can pineapple tidbits with juice
2 cans (11 oz.) mandarin oranges, drained
1/2 c. coconut
2 c. red or green grapes (optional)
2 c. mini marshmallows
20 oz. frozen whipped topping, thawed

Mix pudding with both cans of pineapple (all juice included). Fold in remaining ingredients. Cover and refrigerate until ready to serve. Yields 20-25 servings.


Janice R.

Tropical Ambrosia Salad

20 oz. can pineapple tidbits
1 small pkg. (3.4 oz.) instant coconut cream or vanilla pudding mix
8 oz. whipped topping, thawed
4 T. flaked coconut, toasted, divided use
1-2 c. mini marshmallows
maraschino cherries, optional
1 tsp. maraschino cherry juice, optional

Drain pineapple, reserving juice; set aside. In a mixing bowl, combine pineapple juice and pudding mix; beat on low speed (or use wire whisk) for 2 minutes, or until thickened. Fold in whipped topping. Stir in pineapple, marshmallows, and 3 T. coconut. Transfer to serving bowl. Garnish with remaining coconut, cherries, and cherry juice if desired. Chill until serving. Yields 6-8 servings.

Variation notes: Add 11 oz. can of mandarin oranges (drained) with the pineapple tidbits. I also used only half of a container of whipped topping.


Janice R.

Oriental Ramen Coleslaw

1 pkg. coleslaw
1 bunch green onions, chopped
2 pkgs. Ramen noodles, broken up
1 C. toasted almonds and sunflower seeds

Dressing:
1 c. canola oil
1/4 C. sugar
1/3 C. balsamic vinegar
2 pkgs. flavoring from ramen noodles (chicken)

Mix first 4 ingredients in large bowl. Mix dressing ingredients. Pour over salad about 15 minutes before serving. Serve immediately.

Lucy J.

Pasta Salad

1 pkg. tricolor spiral noodles
1 bottle Bernstein's Cheese and Garlic Italian Dressing
1/2 lb. cheddar cheese, cubed
1 pkg. pepperoni cubed (can use shrimp instead)
1/2 pkg. frozen peas
1 small can mushrooms

Boil noodles and let cool completely in fridge. Add other ingredients and toss. Keep refrigerated until you serve it. Mix well before serving.

Pepperoni Pasta

8 oz. angel hair pasta
1 large tomato, chopped
3 oz. sliced pepperoni
1 can (2.25 oz.) sliced olives, drained
1/4 C. grated parmesan cheese
3 T. olive oil
1/2 t. salt
1/4 t. garlic powder

Cook pasta as directed on package. Meanwhile, in serving bowl, combined chopped tomato, pepperoni, olives, parmesan cheese, oil, salt and garlic powder. Drain pasta. Add to tomato mixture and toss to coat.


Lucy J.