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Mandarin Salad

Karen

2 quarts salad greens(variety good)2 or 3 stalks of celery1 (8oz) can mandarinoranges, drained2 or 3 green onionsdiagonally cut1 cup grapes (opt.)½ cup chopped pecansClean and dry greens thoroughly. Add remaining ingredients. Toss to mix well. Just before serving, toss with dressing, using enough to moisten slightly.

Cucumber salad

Karen Perfect Pair: Butter Chicken

3 or 4 cucumbers, sliced5 or 6 Cherry tomatoes (optional)3 Tbsp. Chives or green onions1 ¼ tsp. Salt1/8 tsp. Pepper1 cup sour cream3 Tbsp. Vinegar½ tsp. Dill weed½ tsp. SugarMix ingredients and chill ½ an hour before serving.

Swiss Cashew Tossed Salad

Mom

1 medium bunch romaine, torn 1 cupsalted cashew halves4 ounces Swiss Cheese juliennedDressing:1/3 cup white vinegar3/4 cup sugar2 tsp prepared mustard1 tsp grated oniondash salt1 cup vegetable oil1 tsp poppy seedsIn a blender, combine the vinegar, sugar, mustard, onion and salt;Cover and process until well blended. While processing, gradually add oil inA steady stream. Stir in poppy seeds. In a salad bowl, combine the greens,cashews and cheese. Serve with dressing. Yield 8-10 servings

Broccoli Salad

Wendy

1 head chopped broccoli2 cups red grapes- halved1 cup raisins1 small pack of slivered toasted almondsor sunflower seeds½ lb. Bacon, cooked and crumbled1 cup mayonnaise½ cup sugar 1 tbsp. Rice vinegar or red wine vinegar one small red onion finely choppedgreen onions to tasteMix mayonaise, sugar, and vinegar together and blend, then add all other ingredients.1

Pasta Salad

Karen overnight prep.

½ cup Italian dressing2 cups cherry tomato halves1 cup sliced cucumber1 cup sliced mushrooms¼ lb. Salami or pepperoni,cut into strips¾ cup sour cream¼ cup grated parmesan orromano cheese¼ cup sliced green pepper2 cups wide egg noodles(or 4 cups if more salad needed)Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni andmarinate overnight. Combine sour cream, cheese and onions; Pour overnoodles. May combine or leave separately (putting noodles on plate, thenmarinade over top)

Frog Eye Salad

Suzanne Clegg (Matt’s cousin) overnight prep, makes lots!

1 cup sugar2 Tbsp. Flour½ tsp. Salt1 ¾ cups pineapple juice2 eggs, beaten1 Tbsp. Lemon juice3 quarts of water1 (16oz) package of acinide pepe (small round pasta)3 (11oz) cans mandarinoranges, drained2 (20oz) cans pineapplechunks, drained1 (20oz) can crushedpineapple, drainedFresh strawberries (opt.)1 (9oz) carton Cool whip Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice andeggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Coolmixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook atrolling boil until the pasta is done. Drain pasta, rinse with water, drain and coolto room temp. Combine egg mixture and acini de pepe. Mix lightly but well.Refrigerate overnight in airtight container. Add remaining ingredients. Mixagain. Chill. Makes

servings.

Summer Corn Salad

Wendy and Mom

1 package frozen shoepegor white corn, cooked1 package frozen peas,cooked1 red pepper, chopped1 green pepper, chopped1 (6oz) can olives1 red onion chopped1 Tbsp. cilantro, minced4 Tbsp. oil2 Tbsp. vinegar½ tsp. CuminSugar, salt, and pepper totasteToss to mix.

Greek Penne Pasta Salad

Karen

12 oz. penne pasta5 tsp. Olive oil4 Tbsp. Pine nutstoasted slightly5 cloves of garlic10oz. Package frozenpacked spinach, thawedand well drained8 oz. Chopped plum tomatoes(about 4 large)½ cup tofu, cut into smallsquares and drained4 oz. Feta cheese, cut intosmall squares½ tsp. Salt1/8 tsp ground black pepperCook pasta according to directions; drain and set aside. Spray an unheated largeskillet with non-stick spray. Add 3 tsp. Of the oil. Heat over medium. Add pinenuts and garlic. Soak and stir about 5 minutes. Stir in spinach and tomatoes.Cook three minutes until heated through. Meanwhile, mix feta and tofutogether. Put half pasta in serving bowl, drizzle with 1 tsp. Of oil and toss. Addremainder of pasta and 1 tsp. Oil and toss again to cover. Add to pasta-spinachmix and toss. Add cheese, tofu mix, salt and pepper. Toss and serve. 5-6servings.

Curried Couscous

Wendy

1 ½ cup couscous1 Tbsp. unsalted butter1 ½ cups boiling water¼ cup plain yogurt¼ cup olive oil1 tsp. white wine vinegar1 tsp. curry powder1 tsp. ground turmeric1 ½ tsp. salt1 tsp. pepper½ cup grated carrots½ cup minced freshflat leaf parsley½ cup dried cranberries¼ cup blanched sliced almonds2 green onions, thinly sliced(white and green parts)¼ cup small-diced red onionsPlace couscous in medium bowl. Melt butter in boiling water and pour overcouscous. Cover tightly and allow

the

couscous to soak for 5 minutes. Fluff witha fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt andpepper. Pour over fluffed couscous and mix well with a fork. Add carrots,parsley, cranberries, almonds, scallions, and red onions; mix well and taste forseasoning. Serve at room temperature.

Carrots vichy

Karen

2 c. thinly sliced carrots2 Tbsp. butter¼ tsp. salt½ c. boiling water1 Tbsp. sugarChopped parsley