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Bob and Marria

1 Can (20 ounces) pineapple chunks

1/4 Cup margarine

2 Tablespoons lemon juice

1 Tablespoon cornstarch

2 Tablespoons water

2 Tablespoons sugar

1 Cup chopped unpeeled red apples

2 Cups green grapes

2 Teaspoons poppy seeds

1/4 cup chopped pecans

Drain pineapple juice into a saucepan, set pineapple aside. Add butter and lemon juice, cook over medium heat until butter is melted. Combine the cornstarch and water until smooth, stir into juice mixture. Bring to a boil and stir for 2 minutes. Reduce heat; add sugar. Cool to room temperature, about 30 minutes. Combine pineapples, apples, grapes, and poppy seeds. Add dressings, toss to coat. Cover and chill for at least 1 hour. Just before serving gently toss in pecans. 16 servings.

Scott and Faye

1 16 oz package dry pinto beans

1 medium green pepper, diced

1 17 oz can corn, drained

1 medium onion, chopped

1 medium red bell pepper, diced

Dressing:

1/4 c ketchup

1/4 c olive oil

1 T worchestershire sauce

5 t Dijon mustard

1 t salt

1/4 c cider vinegar

3 T brown sugar

1 T chili powder

1 t ground cumin

1/4 t pepper

Place beans in large kettle, cover with water, bring to boil. Boil for 2 min. Remove from heat and let stand 1 hour. Drain and rinse. return to kettle. Cover with water, bring to boil. Reduce heat,m cover and simmer 1 1/2 hours or until tender. Drain and rinse, place in large bowl and cool to room temp. Add other vegetables and mix. Mix dressing ingredients and simmer for 10 min. Pour over vegetables and mix. Cover and chill. 16-20 servings

Brian and Susan

1/3 C. Vinegar or freshly squeezed lemon or lime juice

1 t. sugar

1/2 t. salt

1/2 t. black pepper

2/3 C. olive oil

Variation:

Add 1/4 C. crushed fresh or frozen berries

In a bowl or a jar with a cover, combine the vinegar or juice, sugar and salt and pepper. Whisk well or cover and shake to blend well. Add the oil and whisk or shake until emulsified. Use immediately or let stand at room temperature.

Brian and Susan

1 garlic clove

2/3 C. basil olive oil or olive oil

1/2 t. Dijon mustard

1 C. loosely packed fresh basil

1/4 C. opal basil vinegar or tarragon vinegar

In a blender blend the garlic, mustard, vinegar and salt to taste, add the oil and basil and blend the mixture until emulsified. Vinaigrette can be served over sliced tomatoes or grilled scallops or other seafood.

Makes 1 Cup

Scott and Faye

2 3 oz boxes jello - any flavor

1 3 oz package cream cheese

1/2 c 7-Up or cold water

1 1/2 c hot water

2/3 c vanilla ice cream

16 oz can pears and juice

Mix hot water and jello in blender. Add rest, blend thoroughly. Pour in large bowl or ring mold. Experiment with different flavors jello and fruit.

Bob and Cathy

1-7 oz package elbow macaroni, cooked and drained

8 slices of bacon cooked and crumbled

1 c mayonnaise or salad dressing

1/3 c chili sauce

1/4 c lemon juice

1 t chicken flavored instant bouillon

2 t sugar

1 large tomato, seeded and chopped

1/4 c thinly sliced green onion

4 c thinly sliced lettuce

In large bowl combined mayonnaise, chili sauce, lemon juice bouillon and sugar. Stir in macaroni, tomato and onions. Just before serving stir in lettuce and bacon.

Bob and Cathy

1 c. Italian dressing

2 T sugar

1 t teriyaki sauce

1 package shredded coleslaw

2 - 3 T blue cheese, crumbled

1/4 c pecan pieces, toasted

Combine dressing with sugar and teriyaki sauce. Mix in coleslaw mix. Add blue cheese and pecans. Mix well, chill and serve with blue cheese stuffed burgers as a condiment or side dish.

Brian and Susan

1 1/2 Bunches Broccoli

2 T Cider Vinegar

1/2 C. raisins

1 C. Mayonnaise

8 slice bacon, cooked

1/2 C. chopped onion

and crumbled

Pinch Salt

1 1/2 c sugar

Wash and cut broccoli into bite-size pieces. Mix all other ingredients and pour over broccoli. Mix well.

Brian and Susan

3 anchovy fillets

1/4 C. Olive oil

juice of 1/2 lemon

1/4 t. salt

1/4 t. black pepper

1/4 t. dry mustard

1 egg

1 head romaine lettuce

1/3 C. freshly grated Parmesan Cheese

1 1/2 C garlic croutons

Mash anchovies in wooden salad bowl. Add olive oil and mix well. Add lemon juice, salt, pepper and dry mustard; mix well. Whisk egg into mixture. Add romaine and toss well. Sprinkle with Parmesan and croutons

Mom

3 C. celery

1/2 C. red or green pepper

2 C. Water

1 qt. cabbage

2 T. salt

Syrup

1 C. sugar

1/2 C. vinegar

1/2 C. water

1 t. mustard seed

Pour water and salt over cabbage, celery, and peppers. Let stand 1/2 hr. Drain and pour cooked syrup over all

Syrup: bring all ingredients to a boil.

Cookie Salad

Don and Mary Jane

2 pkgs. Instant vanilla, butterscotch or butter pecan pudding mix

16 oz cool whip

2 cups buttermilk

2 cans drained mandarin oranges

1 pkg. shortbread cookies, crushed

Mix pudding with buttermilk. Add cool whip, oranges and cookies. Refrigerate several hours or overnight.

Bob and Cathy

1 can (14 oz) sweetened condensed milk

1/4 c lemon juice

1 can (20 oz) crushed pineapple, drained

1 can (16 oz) whole berry cranberry sauce

2 c miniature marshmallows

1/2 c pecans, chopped

1 carton (8 oz) cool whip

In a large bowl combine milk and lemon juice; mix well. Stir in the pineapple, cranberry sauce, marshmallows and pecans. Fold in whipped topping. Spoon into a 13 x 9 baking dish. Freeze several hours or overnight. Cut into squares.

Don and Mary Jane

1/2 cup Chunky Blue Cheese Dressing

1-1/2 t. Dill Weed

1-1/2 t. freeze dried chives

1/2 t. parsley flakes

dash garlic powder

1/2 t. minced onion

6 drops of Tabasco sauce

1/3 t. Lawry's Seasoned Salt

Mix ingredients well and refrigerate over night.

Don and Mary Jane

4 quarts chopped cooked potatoes

3 c sliced celery

8 hard boiled eggs, sliced

1-1/2 c radish slices

1 c green onion slices

4-1/2 t. salt

1/2 t. pepper

2 c Miracle Whip

1 T Mustard

Lettuce

Combine potatoes, celery, eggs, radishes, onions and seasonings. Add combined salad dressing and mustard; mix lightly. Chill. Serve in lettuce lined bowl. Garnish with radish roses. yields 24 1/2 c servings.

Brian and Susan

2 cloves garlic

1/2 C. olive oil

1 1/2 C. cubed French Bread.

Soak garlic in olive oil overnight. Discard garlic. In medium skillet, heat olive oil. Add bread cubes, turning to coat, and brown lightly; set aside.

Bob and Cathy

Dressing:

3 T balsamic vinegar

1/3 c olive oil

1 T Dijon mustard

1/2 t minced garlic

1/2 t each salt and pepper

2 T water

1 c pecan halves, toasted

8 - 10 c assorted salad greens (Boston lettuce is great!)

1 small red onion sliced paper thing

4 oz blue cheese, crumbled

1/4 c Cranraisins

Whisk together dressing until smooth. Spread pecans on microwave safe plate and microwave on high until fragrant and toasted. Let cool then coarsely chop. Just before serving toss all ingredients in a large bowl with the dressing.

Bob and Marria

7 Ounces corkscrew macaroni

1-1/2 Cups cubed Swiss or provolone cheese (6 ounces)

6 Ounces sliced pepperoni cut into strips

1 Cup cauliflower thinly sliced

1 Small zucchini thinly sliced (1 cup)

1/2 Cup chopped green peppers

1 c broccoli, thinly chopped

1/2 Cup olives, sliced

1/4 Cup grated Parmesan cheese

1/4 Cup parsley

1/2 Cup olive oil

1/4 Cup wine vinegar

2 Cloves garlic minced

2 Teaspoons dried basil

1 Teaspoon dried oregano

1/2 Teaspoon pepper

2 Medium Tomatoes cut in wedges.

Cook pasta according to package directions. Drain pasta. Rinse in cold water; drain again. For salad, in a bowl toss together pasta, cubed cheese, pepperoni, cauliflower, broccoli, zucchini, peppers, onion rings, olives, Parmesan cheese, and parsley. For dressing, in a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. pour over salad. Toss to coat, cover, chill 4-24 hours. To serve add tomatoes, toss gently. Yield 6 main-dish servings.

Bob and Marria

1 Can (16 ounces) kidney beans rinsed and drained.

1 Can (14-1/2 ounces) cut green beans, drained

1 Can (14-1/2 ounces) cut wax beans, drained

1 Can (15-1/2 ounces) black-eyed peas, rinsed and drained

1/2 Cup vegetable oil

1/2 Cup vinegar

1/2 Cup sugar

1/4 Cup minced parsley

1 Teaspoon salt

1/2 Teaspoon pepper

1/2 Teaspoon dried basil

1/2 Teaspoon dried tarragon

1 Medium onion, thinly sliced into rings

Combine beans and peas in a large bowl. In a small bowl, combine the next 9 ingredients, mix well. Pour over bean mixture and stir well. Cover and chill for at least two hours. Add onion rings right before serving. Serve with a slotted spoon. Yield: 12-14 servings.

Bob and Cathy

Dressing:

1/2 c reduced fat mayonnaise

1/2 c bottled taco sauce

2 T cider vinegar

1 T granulated sugar

1 t ground cumin

6 cups loosely packed shredded cabbage

2 large carrots, coarsely shredded

1/2 c sliced green onions

1 can red kidney beans, rinsed & drained

2 jalapeno peppers seeded and minced

Whisk dressing ingredients in large bowl. Add remaining ingredients. Toss to mix and coat. Refrigerate until ready to serve.

Mom

1 small head cauliflower

2 qt. mixed salad greens

4 slices red onion. Separate the rings

1/4 C. sliced stuffed green olives.

Blue Cheese Dressing

2 oz. blue cheese crumbled

1/3 C. salad oil

1/4 t. salt

2 T. lemon juice

1/2 t. sugar

2 T. chopped parsley

3 T. chopped green onion.

In a bowl, combine first 4 ingredients. Chill until ready to serve. Combine dressing, mix , and toss with greens just before serving. Yield 8 servings.

Scott and Faye

16 oz peas, drained well

2 oz cheddar cheese, cubed

2 ribs celery, chopped fine.

1 very small white onion, chopped

1/3 c mayonnaise

1/4 t salt

1/4 t tabasco

1/8 t pepper

In bowl, mix peas, cheese, celery and onion. In small bowl, mix rest. Fold dressing into pea mixture. Chill up to overnight or serve immediately. 8 servings

Bob and Cathy

Salad:

1 bag prepackaged coleslaw mix

Dressing:

2 T sugar

4 green onions, chopped

3 T vinegar

1 package Oriental flavored Ramen noodles (crumbled) 1/2 c oil

1 t salt & 1/2 t pepper

1/2 c slivered almonds

1/2 package of seasoning mix from Ramen noodles

Mix together salad ingredients, Just before serving toss with dressing

Bob and Marria

1 Can (20 ounces) crushed pineapple

1 Package lemon flavored gelatin

3 Cups boiling water

1 Package cream cheese, softened

1 Carton cool whip

3/4 Cup sugar

3 Tablespoons lemon juice

3 Tablespoons water

2 Tablespoons flour

2 Egg yolks, lightly beaten

Drain pineapple, reserving juice. Dissolve gelatin in water, add pineapple. Pour into baking pan, chill until almost set, about 45 minutes. In a mixing bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin, chill 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks, and reserved pineapple juice, bring to a boil, stirring constantly. Cook 1 minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour. Yield 10-12 Serving.

Bob and Marria

4 Cups cooked long grain rice

8 Radishes, sliced

4 Hard cooked eggs, chopped

1 Medium cucumber seeded and chopped

2 Cups celery

1-1/2 Cups mayonnaise

1/2 Cup chopped onion

3 Tablespoons mustard

3/4 Teaspoons salt

In a large bowl, combine rice, radishes, eggs, cucumber, celery, and onion. Combine mayonnaise, mustard, and salt, mix well. Pour over rice mixture and toss. Cover and refrigerate at least one hour. Yield: 12-14 servings.

Scott and Faye

8 c torn lettuce

4-6 oz corned beef, cut in small pieces (I use sandwich meat)

8-12 oz sauerkraut, rinsed, drained.

4 oz (1 c) Swiss cheese, cubed

1/2 t caraway seed

rye croutons

Thousand Island Dressing

Mix all but croutons and dressing. Add these just before serving or serve croutons on the side. Makes 6 servings.

Bob and Marria

2 Cups spiral pasta

1 Medium zucchini, cubed

1/2 Cup sliced olives

1/2 Cup chopped sweet red pepper

1/4 Cup chopped onion

1/2 Cup mayonnaise

1/4 Cup sour cream

1 Teaspoon dill weed

1/2 Teaspoon salt

1/2 Teaspoon ground mustard

1/4 Teaspoon pepper

1/4 Teaspoon garlic salt

Cook pasta according to package directions, drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red peppers, and onions. Combine remaining ingredients, pour over salad and toss to coat. Cover and chill 2 hours. Yield 6-8 servings.

Don and Mary Jane

1 Lb hamburger,

1 pkg. Schilling Taco Seasoning

8 oz shredded sharp cheddar cheese

6 cups shredded lettuce

2 medium tomatoes, sliced into wedges

1 small onion; finely chopped

1 8 oz bottle Kraft French Salad Dressing

1 8 oz bottle Kraft Thousand Island Salad Dressing

1 large bag Nacho Cheese Doritos Chips

Brown the hamburger; drain the fat and mix in the Taco Seasoning package. Set aside and allow to cool. In a medium bowl blend together the two salad dressings. In a large serving bowl, place the lettuce and onion. Top with the hamburger mixture and mix together. Add the cheese, tomato, and onion. Stir until well blended. Stir in the salad dressing mixture until well blended. Just before serving , crush the chips and pour over the top of the salad

Tangy Tomato Slices

Scott and Faye

1 c oil

1/4 c minced fresh parsley

1 T sugar

1/2 t pepper

1/2 t garlic powder

1/3 c vinegar

3 T minced fresh or 1 T dried basil

1 t salt

1/2 t dry mustard

1 medium onion, thinly sliced

6 large tomatoes, thinly sliced

In small bowl or jar, mix dressing ingredients well. Layer onion and tomatoes in shallow glass dish. Pour marinade over, cover and chill for several hours.

Scott and Faye

2 oz uncooked linguine

1/2 c shredded carrot

8 oz medium shrimp, cooked and peeled (or use crab meat)

1 c thinly sliced lettuce leaves

1/4 c fresh cilantro leaves

1/4 c fresh lime juice

2 T fish sauce

2 T chopped fresh cilantro

1 T chopped green onions

2 1/2 t sugar

2 t oil

1 t grated peeled fresh ginger

2 garlic cloves, minced

Cook pasta, add carrot, cook and additional 30 seconds. Drain and cool. Mix with shrimp, lettuce, cilantro leaves, toss well.

Mix lime juice and remaining ingredients in jar. Cover tightly and shake vigorously. Pour over pasta mixture, tossing gently to coat. makes 2 1 cup servings

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