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Salads

Bacon Pasta Salad

8 oz rotini, cooked

1 bottle (8 oz.) Italian dressing

6 Cherry tomatoes, quartered

2 green onions, sliced

Yellow pepper pieces, optional

Broccoli flowerets, optional

Mix Rotini, Italian dressing, and vegetables. Cover

Refrigerate 2 hours or until chilled, stirring occasionally.

Stir in bacon bits immediately before serving.

Green Stuff Salad

1 box of Pistachio pudding

1 container of Cool Whip

1 small can of crushed pineapple

½ cup of walnuts

Mix the pineapple and pudding together in a mixing bowl

Stir in the Cool Whip

Add walnuts

Refrigerate 2 hours

Waldorf Salad

Ingredients:

17 1/2 lbs granny smith apples

5 lbs celery large dice

2 ½ lbs chapped Walnuts

7 ½ cups of whip topping

Lemon Juice to taste

Spinach Parmesan Dip

1 10 oz package frozen chopped spinach

1 1/3 cups grated Parmesan cheese, divided

1 Tsp of chopped onion

1 tsp minced garlic

4 ounces cream cheese, softened

1 cup mayonnaise (use real mayo)

Salt and pepper

Defrost and squeeze excess water out of spinach. Mix together spinach, 1 cup of parmesan cheese, onion garlic, cream cheese and mayonnaise. Season mixture with salt and pepper. Place in a greased casserole dish. (Use shallow casserole dish and keep later of dip no more than 1 ½ inches or dip will not bake properly.) Top with remaining 1/3 cup of parmesan cheese. Sprinkle with paprika (optional)

Bake at 350 degrees for 20 minutes until hot and bubbly. Top should be lightly browned. Serve with crackers

DESSERTS

Cherry Meringue Dessert

Makes 2 9x13 or 1 ½ sheet pan.

Beat 12 egg whites ( about 1 1/2c.) til foamy.

Add 1 ½ t cream of tartar, 4t vanilla.

Beat until soft peaks form.

Gradually add 4c sugar, a little at a time, til stiff glossy peaks form.

Fold in 4c. crushed saltines (about 60 crackers)

1c pecons

Transfer to greased pan.

Bake 20-25 minutes until lightly browned and edges begin to crack.

Cool

Spread whipped topping over crust.

Spoon about 4 ½ c cherry pie filling over top (or other fruit)

Entrees

Zippy Zucchini Pasta

Package (7 oz) thin spaghetti

2 small zucchini, sliced ¼ inches thick

5 garlic cloves, minced

1 TBS Olive oil or vegetable oil

1 can Mexican diced tomatoes, undrained

¼ c of minced parsley

2t dried oregano

1/4t crushed red pepper flackes

Cook pasta according to package directions. Meanwhile, in a skillet, sauté zucchini and garlic in oil until zucchini is crisp-tender. Add the tomatoes, parsley, oregano, and red pepper flakes; heat through. Drain pasta; top with zucchini mixture. Yield six servings.

Vegetable Marinara sauce

Yield: 5 svgs

Ingredients

Onions, chopped ----> 1 cup

Garlic powder -----> 1 T

Dried Basil ------> 1 T

Marinara Sauce ------> 2 cans

Zucchini chopped ------> 1 cup

Summer squash ------> 1 cup

Diced Tomatoes ------> 1 can

Procedure

Heat oil and sauté` onions and spices until soft

Add marinara and tomatoes

Bring to a boil, reduce heat and simmer for 15 minutes

Add squash and heat until hot.

Serve over hot noodles

Cheesy Mexican Chicken

4 boneless, skinless chicken breast halves.

1 can of chicken soup

1 cup shredded sharp cheddar cheese

1 cup milk

1 pkg taco seasoning mix

2 cups corn chips (hot cooked rice)

Preheat oven to 375

Place chicken in 13x9 baking dish

Mix together soup, ½ cheese, milk and seasoning mix.

Spoon over chicken. Top with chips. Bake, covered, 30 minutes. Remove cover. Top with remaining ½ cup cheese

Bake, uncovered, 10 minutes or until cheese is melted.

Serve with rice

Parmesan chicken

1 cup of Miracle Whip

½ Cup of parmesan cheese

2 teaspoons of oregano

Mixture cover approximately 9 chicken breasts.

Bake 45 minutes at 375.

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