1/2 c. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken, cooked and diced
1/3 c. slivered almonds or chopped nuts
2 med. stalks celery, sliced (about 1 c.)
4 slices bacon, cooked and crumbled
Mix mayonnaise, lemon juice, salt and pepper; toss with chicken,
almonds and celery. Cover and refrigerate at least 3 hours. Add
bacon to salad just before serving.
2/3 c. mayonnaise
4 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. salt
2 tsp. lemon juice
1/2 c. diced celery
4 c. diced red apples, unpeeled
1/2 c. coarse chopped walnuts
1 10 oz. can white chicken or turkey, drained
Blend mayonnaise, sugar, mustard, salt and lemon juice. Add
remaining ingredients. Toss gently to coat. Serve on bed of lettuce
or mixed greens, or simply serve as is.
2 lbs. red potatoes, cooked and sliced
3 hard-cooked eggs, chopped
1/2 c. chopped onion
1/2 c. chopped celery
6 bacon strips, diced
2 Tbsp. sugar
4 tsp. flour
2 Tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
In a large bowl, combine potatoes, eggs, onion and celery; set
aside. Place bacon in a microwave-safe bowl; cover with a paper
towel and microwave on high for 2 minutes. Stir. Microwave 3-4
minutes longer or until the bacon is crisp, stirring after each
minute. Remove bacon to paper towel to drain; reserve 2 Tbsp.
drippings. Stir sugar, flour, vinegar, salt and pepper into drippings
until smooth; gradually add milk. Microwave on high for 5-6
minutes, stirring every 2 minutes until thickened. Pour over potato
mixture; toss. Top with bacon. Serve immediately.
1 c. mayonnaise
1 Tbsp. vinegar
1 tsp. salt
1/4 tsp. pepper
1 c. celery, diced (about 2 medium stalks)
1 Tbsp. dried minced onions, softened
1/3 c. sweet pickle relish (optional)
1 small jar pimientos (optional)
5 hard-cooked eggs, peeled and chopped
5-7 medium potatoes
Boil potatoes with skins on. Peel off skins and grate potatoes while
still warm. Mix mayonnaise, vinegar, salt and pepper. Add celery,
onions, pickle relish, pimientos and eggs. Mix. Mix in potatoes.
Cover and refrigerate at least 4 hours.
2 c. broccoli flowerlets
2 c. cauliflower flowerlets
2 c. fresh, sliced mushrooms
1 (16 oz.) jar artichoke hearts, rinsed and chopped
1 small can sliced olives
1 (12 oz.) pkg. spiral macaroni, cooked, but not quite tender.
(Rinse in cold water.)
1/2 package (5 oz.) Golden Grain/Mission Rainbow Rotini
1 (8 oz.) bottle Italian dressing
1 c. small broccoli flowerets
1 c. (4 oz.) cubed mozzarella cheese
1 c. (4 oz.) pepperoni slices
1/2 c. chopped red or green bell pepper
1 small can sliced olives
parmesan cheese
Prepare rainbow rotini as package directs; drain. Rinse with cold running water; drain. In a large bowl, toss pasta with dressing, broccoli, cheese, pepperoni, bell pepper and olives. Sprinkle with parmesan cheese. Cover; chill 4 hours or overnight. Yield: 6 servings.
2 (3 oz. each) boxes lemon or lime jello
2 c. boiling water
2 c. 7-Up
2 c. marshmallows (small size)
1 small can chopped pineapple
2 or 3 bananas, sliced
Mix jello and boiling water. Let cool. Add 7-Up. Chill until
almost set. Add marshmallows, pineapple, and bananas.
Then, boil together the following ingredients:
1 c. pineapple juice
1/4 c. sugar
2 Tbsp. cornstarch
1 Tbsp. butter
Remove from heat. Mix with:
1 c. Cool Whip
When cool, this may be spread on top of jello or mixed all
together. Chill.
1 (3 oz.) pkg. lemon jello
1 (6 oz.) pkg. lime jello
1 (6 oz.) pkg. raspberry jello
1 c. miniature marshmellows
2 pkgs. (3 oz. each) cream cheese
1/2 c. mayonnaise
1 c. Kool Whip
1 (20 oz.) can crushed pineapple
Dissolve green jello in 2 c. boiling water. Add 1 1/2 c. cold water and pour into a 9 X 13 in. pyrex dish. Chill until set. Next, dissolve yellow jello in 1 c. boiling water. Stir in marshmellows. Add cream cheese and blend. Chill until slightly thickened; then blend in mayonnaise, Kool Whip, and crushed pineapple. Chill until really thick and spoon over green jello. Last, dissolve red jello in 2 c. boiling water. Add 1 1/2 c. cold water. When slightly thick, pour on top for final layer. Chill.
From our family to yours! 