7 Layer Salad - Karlene Von

1 head lettuce
3 stalks celery
1 onion (green or red)
10 oz frozen peas thawed
6 strips bacon cooked
3 eggs (I am guessing these are hard boiled...)
3/4 c mayo mixed with 1 Tbsp sugar, salt, pepper

layer in order and let sit for 4-24 hrs. mix before serving and top with shredded cheddar cheese.

Fast Whipped Jello - Karlene Von

1/2 c boiling water
1 small pkg jello

blend these together for 1 min in a blender

add 1 tray ice cubes

mix well and pour quickly into a bowl. take out any un-melted ice cubes. refrigerate for 25 min.

Corn Bean Frito Salad - Lisa Mercer

1 can corn drained
1 can black beans drained and rinsed
mayonnaise (start small it doesn't take much)
chili cheese Frito's

mix and serve immediately

This salad is deceptively simple and surprisingly tasty - try it before you judge on ingredients.

Pistachio Salad - Ashlee Von

1 small box pistachio instant pudding
1 lg can crushed pineapple with juice
1 8 oz tub cool whip
1/2 c chopped walnuts / pecans

mix together quickly and chill for 1 hr or more

Won Ton Salad - Stacey Kjar

1 head romaine lettuce
2 small chicken breasts cooked cubed
chopped green onions
sesame seeds
won ton skins fried to a light brown

Dressing:
1/2 c oil
1/2 c sugar
1/4 c red wine vinegar (plus a little more)
1 tsp salt

Bowtie Pasta Salad - Laura Mills

carrots cubed
chicken cubed cooked
tomatoes
cucumber
olives
uncooked broccoli
bowtie pasta cooked

toss with Italian dressing

'09 Christmas Dinner Recipes

Apple Bacon Nut Salad with Poppy Seed Dressing:

Romaine and Spinach lettuce
Gala apples cut into chunks
Bacon cooked and crumbled
Candied Walnuts

Dressing:
1 c mayo
1/2 c sugar
3 T apple cider or red wine vinegar
2 t poppy seeds
1 T red onion (optional)
put everything but the poppy seeds in a blender and blend on high til combined. add the poppy seeds and blend on low or stir in. refrigerate.


Parmesan Chicken
4 Chicken Breasts
1/2 c bread crumbs
1/2 c parmesan cheese
1/4 t garlic salt
1/4 t pepper
1 t season salt
parsley flakes (for color)
1 stick butter
1 T grated onion
1 T lemon juice

Combine dry ingredients. Melt butter and mix with onion and lemon juice. Pierce chicken with a fork all over to tenderize and dip in butter mixture. Roll in bread mixture and place on ungreased cookie sheet. Bake @ 400 for 30 minutes.

Roasted Potatoes - Dave Prows

I still need to get this recipe from Cindy and Dave.

Green Bean & Toasted Pecan Salad - Linda Jackson

12 ounces frozen whole green beans thawed (or fresh green beans cooked just until tender-crisp)
3 Tablespoons pecan pieces dry roasted on stove (cook and stir for 3 minutes on medium high heat)
Several slices thinly sliced red onion
2 ounces feta cheese crumbled
3 Tablespoons balsamic vinegar
1 Tablespoons sugar
1/4 teaspoon salt

Combine vinegar, sugar and salt together and toss with the green beans and onion. Sprinkle with the pecans and cheese. Let stand in fridge for 1 hour or more before serving.

Chicken Pasta Salad - Stacey Kjar

rotini noodles - cooked and drained
ranch dressing - use packaged and make thick
celery
tomatoes
grilled chicken
bacon bits
salt & pepper

make ranch dressing using a mix and reduce the amount of milk added to make it a little thicker, use regular milk not buttermilk. chop the celery, tomatoes and grilled chicken. combine all the ingredients using enough of the ranch dressing to make it creamy.

Baked Potato Salad - Lori Jackson

clean and boil red potatoes (do not peel), cool
cut in half and then slice them like for au gratin potatoes

Dressing:
2 parts sour cream
1 part mayonnaise
1 part milk
"just dump and pour" until it is the consistency of pancake batter
wisk in dill weed, garlic salt, season salt, pepper, and bacon bits to taste.

Let the dressing sit so that the flavors will "mingle"

Tip: using red potatoes keeps the potatoes from absorbing the dressing and breaking apart - red potatoes hold together better than brown and are less "mealy"

What's for - Chicken Salad

since I have leftover chicken from last night and I still have lettuce to use up...

Chicken Salad:
romaine and iceberg lettuce
chopped olives
tomato
grated mozzarella cheese
green onion
leftover chicken (pan fried with salt, pepper, olive oil, and thyme)
I wish I had an avocado, I would add it.

On the side:
oven roasted carrots (see recipe box)

Prep time/Cook Time:
salad: 10 min prep, 20 min cook (for chicken)
carrots - 10 min prep, 40 min cook

Strawberry Heath Salad - Lori Jackson

1 bag spinich
1 head of romaine, washed and torn up
1 container (1 lb) strawberries sliced (they look like hearts when sliced top to bottom)
1/2 package Heath Toffee Bits
Dressing : Poppy Seed Dressing (Lori)