1 large tomato
1/2 c. cucumber, peeled, seeded and diced
1-1/2 T. fresh lemon juice
1 T minced fresh mint
Halve tomato horizontally. Gently squeeze out seeds. Scoop out pulp with a spoon and set aside in small bowl. Sprinkle shells with salt. Invert onto wire rack for an hour to drain.
Mix together chopped pulp, cucumber, lemon juice and mint. Refrigerate for an hour.
Drain cucumber mixture. Spoon into tomato halves and serve.
1 quart mixed salad greens
1-10 oz. package frozen artichoke hearts, cooked, drained and chilled
1 c. orange sections
1/2 c. water chestnuts, sliced
2 bananas, sliced
1 ripe banana, mashed
1 c. sour cream
1/4 c. sugar
1 T. lemon juice
1 T. poppy seeds
1 t. dry mustard
3/4 t. salt
Blend dressing ingredients until smooth.
In a large bowl, toss the salad greens with 3/4 c. dressing. Add the artichoke hearts, orange sections and bananas. Toss with additional dressing.
1/2 c. olive oil
1 T. Italian seasoning
1/4 c. crumbled feta cheese
2 T. red wine vinegar
2 c. fresh baby spinach
1 tomato, thinly sliced
2 to 3 marinated artichoke hearts, chopped
Mix together first four ingredients. Spoon a tablespoon or two into the bottom of a casserole dish. Add spinach. Top with tomato and artichoke. Spoon over as of the the remainder of dressing as desired.
Bake at 300*F for 10 to 15 minutes until spinach is wilted but not dry.
4 pounds baking potatoes (8 large)
3 hard-boiled eggs, grated
1 c. mayonnaise
1 T. spicy brown mustard
1 t. Worcestershire sauce (or more, to taste)
1 c. peas, lightly cooked
1/4 lb. smoked Gouda, cubed
Cook potatoes in boiling water to cover, 40 minutes or until tender. Drain and cool. Peel potatoes and cut into 1-inch cubes. In large bowl, stir together potato and egg.
In small bowl, stir together mayonnaise, mustard and Worcestershire. Add to bowl of potatoes and egg, mix gently. Stir in peas and Gouda. Cover and chill an hour before serving.
1/4 c. white wine vinegar
2 T. lemon juice
1 t. dried tarragon
1/2 t. salt
1/4 t. black pepper
1 c. olive oil
3 c. broccoli florets (fresh)
1 zucchini, thinly sliced
1 sweet red pepper, chopped
1 lb. rainbow rotelle pasta, cooked al dente and drained
1/2 lb. mozzarella, cut into 1/2 inch cubes
In a small bowl, combine vinegar, lemon juice, tarragon, salt and pepper. Slowly whisk in olive oil. Set aside.
Steam broccoli for 3 minutes. Add zucchini to broccoli and steam 3 minutes more. Remove from heat and allow to cool.
Combine cooked vegetables with pasta, red pepper and mozzarella, and toss. Pour dressing over all and toss again. Allow salad to absorb flavors for one hour in the refrigerator before serving.
2 pints strawberries, sliced
1 pint blueberries
1 pound seedless grapes, halved
2 kiwis, peeled and sliced
3 bananas, sliced
1-21 oz. can peach pie filling, with any large slices chopped into bite-sized pieces (Peach pie filling is hard to find. If using Barry Farm brand, add 1/4 c. sugar)
In a large bowl combine the pie filling with all fruit except the bananas. Chill for an hour or more. Add bananas shortly before serving.
1 large head of Napa cabbage, sliced thin
1 small head of Romaine lettuce, sliced thin
1 large, sweet red pepper, diced
4 green onions, dice entire onion
2 packages Ramen noodles, chicken flavored, crumbled
1/2 c. slivered almonds
1/3 c. sesame seeds
3 T. butter
Melt butter in large pan. Add noodles, stir. After 2 minutes, add almonds. Saute until golden brown. Add the seasoning package from the Ramen noodles and mix well. Add sesame seeds at the very end. Remove from heat and cool mixture.
1 c. vegetable oil
1/3 c. rice wine vinegar
1/3 c. Splenda
2 T. sugar
1 t. salt
1 t. pepper
1/4 t. garlic powder
Mix all dressing ingredients stirring well.
Toss salad, crunchies and dressing together and serve immediately.
1 14-oz. can chicken broth
1 c. orange juice
1 6-oz. can tomato paste
2 T. soy sauce
2 T. brown sugar
1 clove garlic, crushed
dash ground allspice
dash ground ginger
3 chicken breast halves
3 c. raw macaroni
mayonnaise (to taste)
Combine first 9 ingredients in a Tupperware container; blend well. Add the chicken to the marinade; cover and refrigerate overnight.
Put all in the slow cooker and cook on low for 6 to 8 hours.
Cook macaroni. Drain. Put in large bowl.
Remove chicken from slow cooker, dice and add to bowl with macaroni. Add some mayonnaise and a small amount of the marinade from the slow cooker. Blend and chill for several hours.
2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise
Cook macaroni; drain and rinse in cold water.
Combine pasta and remaining ingredients in large bowl.
Cover and refrigerate 3-4 hours to blend flavors.
Serve on bed of lettuce leaves. Serves 8.
15-1/4 oz. can pineapple chunks
8 c. torn spinach
2 c. cubed cooked chicken
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted
Drain pineapple, reserving 1/3 c. juice.
In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.
In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed. Serves 4.
(Without the chicken, this makes a nice vegetarian salad.)