4 c chopped
broccoli
12 slices bacon, crumbled
1 c white grapes, sliced
1/2 c red onions, chopped
1/2 c sunflower seeds
Dressing:
1 c Miracle Whip
1/3 c sugar
2 tbsp vinegar
Put all of the salad ingredients in a salad bowl. Stir together ingredients for dressing. Stir the dressing into the salad, chill.
4 chicken
bouillon cubes
1 qt water
1 c diced celery
1 c diced onion
2 1/2 c diced raw potatoes
20 oz frozen mixed vegetables
2 cans cream of chicken soup
1 lb Velveeta cheese
Combine bouillon cubes, water, celery and onion in a pan. Cook for 20 minutes. Add raw potatoes and frozen vegetables to other ingredients in pan and cook 30 minutes. Add cream of chicken soup and stir well. Add Velveeta and stir until melted, being very careful not to scorch the bottom.
1 pan cornbread (8x8) crumbled
8 green onions with tops, chopped
8 radishes, chopped
1/2 green bell pepper, chopped
1/4 c Miracle Whip
1/4 c cucumber salad dressing
2 tsp prepared mustard
2 tomatoes, chopped
Combine cornbread, onions, radishes, pepper and tomatoes. Mix Miracle Whip, dressing, and mustard. Pour over cornbread and vegetables and toss.
1c chicken broth
1 tsp cornstartch dissolved in 1T cold water
1 med egg, beaten
1 small slice ginger root
1 ounce scallions
Bring chicken broth to a boil. Stir in cornstarch. Remove from heat. Stirring with one hand, slowly pour in the beaten egg. Put ginger in a bowl and add the soup. Top with scallions.
1 med head cabbage, shredded
1 carrot, julienned
1 sweet bell pepper, julienned
1 tsp salt
Mix cabbage and salt. Let stand one hour. Squeeze out liquid. Add the carrot and pepper.
Dressing:
1 c vinegar
1/4 c water
2 c sugar
1/2 tsp mustard seed
1 tsp celery seed
Mix ingredients in a pan. Boil one minute. Cool completely. Pour over cabbage, mix well, and freeze.
1/2 cup chopped onion
1 leek, white part only, chopped
2 cloves garlic
1 can (28 oz) tomatoes, crushed
4 red potatoes, quartered
2 carrots, sliced
1 celery stalk, sliced
1/2 cup barley
1-1/2 cups corn
1 cup (frozen) peas
1 can (16 oz) white beans (drained)
1 teaspoon basil
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
Saute garlic, oniions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done. Makes about 1 gallon.
6 full-size Snickers bars, room
temperature
6 small Granny Smith apples (tart apples work best)
12 oz Cool Whip
Cut Snickers bars lengthwise and crumble into large bowl. Core and dice apples, but do not peel. Add to bowl. Mix in Cool Whip and chill for 1/2 hour. Can get runny overnight so prepare same day only.
1 lb fresh asparagus,
trimmed
4 cups romaine lettuce, torn
4 whole romaine lettuce leaves
1/3 c lowfat italian salad dressing
12 cherry tomatoes, halved
1/4 c shredded parmesan cheese
Cook asparagus in boiling water 5-6 minutes or until crisp-tender; plunge in ice water to cool and stop cooking.
Line an 11x7 dish with the whole romaine leaves and top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with italian dressing. Sprinkle with cheese and chill one hour before serving.