1st Layer Crust:
2 cups Coarsly crushed pretzels
3 Tbl Sugar
3/4 Cup melted butter or margarine
2nd layer:
8oz Cream Cheese
1 Cup Sugar
1 small Can Crushed Pinapple
fold in 8oz. tub cool whip
spread over pretzel crust
3rd layer:
1 6oz. package raspberry jello
2 cups boiling water
1 package frozen raspberries
let set until slightly thick then pour over 2nd layer.
1st Layer Crust:
2 cups Coarsly crushed pretzels
3 Tbl Sugar
3/4 Cup melted butter or margarine
2nd layer:
8oz Cream Cheese
1 Cup Sugar
1 small Can Crushed Pinapple
fold in 8oz. tub cool whip
spread over pretzel crust
3rd layer:
1 6oz. package raspberry jello
2 cups boiling water
1 package frozen raspberries
let set until slightly thick then pour over 2nd layer.
Submitted by Dorothea Meyers
Ingredients:
2 cans of wax beans
1 cup reduced fat sour cream
1 medium onion grated
2 tablespoons vinegar
Salt, pepper, sugar
Directions:
Wash and drain wax beansSubmitted by Amelia Hohl
2 pounds blueberries, fresh or (partially thawed) frozen
2 pounds pineapple, chunks fresh or canned
1/2 cup rum or 2 tablespoons rum extract
3 tablespoons chopped fresh jalapeño peppers
2 tablespoons grated lime peel
1/2 teaspoon hot pepper sauce
Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.
Serve on a bed of mixed salad greens, if desired.
Submitted by Danae Shill
1 (7oz) pkg. cheese tortellini
½ c. Italian salad dressing
1 c. broccoli florets
2 ½ tsp. chopped fresh basil
½ c. chopped fresh parsley
3 Tbsp. grated Parmesan cheese
1 (6 oz.) jar marinated artichokes drained
6 cherry tomatoes, halved
½ c. cooked chicken (optional)
2 green onions, chopped
Cook tortellini according to package. Drain, rinse, and drain again. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix. Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently. Cover; chill until ready to serve. Toss salad again just before serving. Sprinkle with parmesan and arrange cherry tomatoes on top.
Submitted by Marian and Jessica Denardo
Ingredients:
One head of lettuce
One tomato
One bag of finely shredded cheddar cheese
Two pounds of ground beef
One packet of Taco Seasoning
One bottle of Catalina dressing
One bag of tortilla chips
Directions:
1. Cook and brown ground beefSubmitted by Danae Shill
STRAWBERRY-SPINACH SALAD
10 oz. fresh spinach 1/3 c. sliced or slivered almonds
1 lb. strawberries, sliced 3 Tbsp. sugar
Dressing:
¼ c. sugar 6 Tbsp. oil
3 Tbsp. lemon juice or juice
of 1 large lemon
Mix dressing; top in spinach and strawberries. Caramelize almonds on stove by combining sugar and almonds in small saucepan. Constantly stir over low heat until sugar melts and coats almonds. This will also toast the almonds. Be careful not to heat too high as will burn very quickly. Top salad with almonds.
submitted by Sandy Michael aka Komma
1 lb. baby spinach
1 pint strawberries (minimum)
½ to 1 C whole prepared pecans
Prepare pecans: Melt 2 T sugar in sauce pan and
add pecans. When coated dump onto cutting
board and separate when cool.
Submitted by Danae Shill
1 large onion, sliced Garlic, minced
1 zucchini, sliced Mozzarella cheese
1 yellow squash, sliced salt and pepper to taste
Mushrooms, sliced
Fill a medium skillet with an inch of water. Steam all of the vegetables and garlic until tender. (Not too long , so they don’t become mushy) Drain water, season with salt and pepper. Pus shredded cheese on top; cover until melted.
Submitted by Amelia Hohl
1 medium-sized red onion, thinly sliced in half rings
1/4 cup Regina red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1-1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries
In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.
Submitted by Danae Shill
SALAD DE MAISON
Juice of 1 lemon ½ tsp pepper
1 clove garlic, crushed 2 c. cherry tomatoes
2 heads romaine lettuce 1/3 c grated Parmesan cheese
1 c. coarsely grated Swiss cheese ¾ c vegetable oil
1 c. croutons ¼ lb. bacon, diced
1 tsp. salt 2/3 c. slivered almonds
Saute diced bacon until crisp. Drain on paper towels, In a salad bowl, combine the following ingredients: Romaine lettuce (torn into small pieces), cut cherry tomatoes in halves and add, Swiss cheese, lightly toast almonds and add, then add the bacon pieces. Toss the salad with the dressing and Parmesan cheese. Garnish with croutons.
Submitted by Alise Ringger
This recipe comes from an old friend of mine who was a semi-finalist to get on the “Martha Stewart Apprentice” show. She is an amazing cook, decorator, etc. This is one of those salads that’s great for big gatherings because it makes a TON. If you’re making it for just your family, half it.
Dressing:
1 c. canola or vegetable oil
2/3 c. teriyaki sauce
2/3 c. white wine vinegar
6 Tbsp. sugar
½ tsp. salt
½ tsp. ground pepper
Salad:
2 (10 oz.) bags fresh spinach
1 (6 oz.) bag craisins
2 (8 oz.) cans water chestnuts, drained
½ c. parsley, chopped
¼ c. toasted sesame seeds
6 oz. honey roasted peanuts
2 c. cooked chicken, cubed (best if marinated in olive oil, yogurt, salt, and pepper, then grilled)
1 (16 oz.) box bow tie pasta
3 (11 oz.) cans mandarin oranges, drained (add last)
Whisk dressing together. Set aside. Cook pasta according to package directions. Marinate in dressing; cover and chill. Combine all salad ingredients, except mandarin oranges, and gently toss. Add pasta mixture; when sufficiently chilled, then add mandarin oranges and gently toss. Serve cold!
Submitted by Kris Munson
Ingredients:
2 6-oz. pkgs Uncle Ben's
1 cup coarsely broken walnuts
Long Grain Wild Rice
3/4 cup olive or vegetable oil
2 cups thinly sliced celery
1/4 cup rice wine vinegar
1/4 cup chopped celery leaves
1 teaspoon sugar
2 carrots, shredded
2 teaspoons salt
Directions:
Cook rice according to package directions, but omitting the butter, then chill. While rice chills, thinly slice the celery. Chop the celery leaves (this is an important ingredient -- it really adds to the flavor). Shred the carrots and coarsely break up the walnuts. Add these ingredients to the rice. Combine the remaining wet ingredients, then add to the rice mixture. Serve chilled or at room temperature.1/2 Cup veg oil
2 Tbl minced onion
1/4 cup cider vinegar
1/4 cup white wine vinegar
1/2 cup sugar
1/4 tsp paprika
poppy seeds
Submitted by Heather Hancock
Great for lunch in the Spring and Summer, or add a roast chicken and it makes a dinner!
penne or tricolor rotini pasta
fresh corn
tomatoes (roma or halved grape tomatoes)
cucumbers
onions (green or red)
olives
peppers (red, green, yellow or orange)
cheese (feta, goat cheese, fresh mozzarella, or grated parmesan)
dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar or rice vinegar
splash of balsamic vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, minced
salt and pepper to taste
Boil the pasta until cooked barely al-dente and still firm (it will soften as it sits in the dressing). When finished, rinse under cool water to stop the cooking process. Drain.
Whisk the dressing ingredients in a large bowl to blend. Chop the vegetables and add them to the dressing. Add the cheese and cooled pasta, mix, then refrigerate for 30 minutes to combine the flavors.Submitted by Alise Ringger
4 cups (about 2 lb) cooked chopped chicken
2 cups cooked orzo (about 1 cup uncooked)
1 cup chopped celery (about 4 stalks)
8 eggs, hard cooked and chopped
1/4 cup chopped onion
1 cup green olives, sliced
1 cup mayonnaise
1 cup Miracle Whip
1/2 teaspoon salt, according to taste
This will make a BIG serving bowl (like would be plenty for a small party!). I half the recipe all the time!
Submitted by Amanda Meyers
Ingredients:
1 bag coleslaw
½ Cup slivered almonds
2 pkgs. Romen noodles (broken up)
5 green onions sliced
½ cup butter
Dressing:
¾ Cup oil
½ Cup vinegar
½ Cup sugar
2 ½ Tablespoons soy sauce
Directions:
Melt butter in frying pan. Add broken ramen noodles. Brown noodles until golden in color and cool. Mix salad, almonds, onions, and noodles in bowel. Pour dressing over salad before serving.Submitted by Amelia Hohl
Creamy Mint Dressing (recipe follows)
8 ounces fresh or frozen blueberries (about 1-3/4 cups)
1 large peach, pitted and sliced
1/2 large cantaloupe, cut into bite-sized pieces (about 2 cups)
1 head Boston or Bibb lettuce, torn into bite-size pieces (about 3 cups)
In a medium bowl place Creamy Mint dressing. Stir in blueberries, sliced peach and cantaloupe. Allow fruit to marinate for at least 30 minutes.
To serve: Place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently and serve immediately.
Yield: 4 servings (about 6 cups)
Creamy Mint Dressing
1/4 to 1/2 cup fresh mint leaves
1/4 cup vegetable oil
1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/2 teaspoon salt
In a small bowl or measuring cup combine all dressing ingredients until well blended.
Yield: about 1/2 cup
Submitted by Michelle Delie
Prep: 20 minutes
Ingredients:
* 2 medium tomatoes or 4 Roma tomatoes
* 1 medium green sweet pepper
* 1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
* 1/4 cup thinly sliced red onion
* 2 tablespoons snipped fresh parsley
* 2 tablespoons olive oil
* 2 tablespoons balsamic or wine vinegar
* 2 tablespoons water
* 1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
* 1 clove garlic, minced
Ingredients:
Mixed greens, torn (I like using a mix of red and green lettuce)