Salad

CRAISIN SALAD
Dressing: blend together in a food processor
1 c oil 6 TBS cider vinegar
½ c. sugar 1 tsp. salt
1 tsp mustard 1 TBS poppy seeds
½ c. onion, finely chopped
Salad Mix: add to your own taste:
Lettuce Romaine
Spinach Slivered almonds
Mandarin oranges Craisins


MEXICAN CORN AND BEAN SALAD

1 (15 /14 oz) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 (7 oz.) can pitted black olives, drained
2 cups shredded lettuce
½ c. Mayonnaise
14 c/ minced green onions
2 TBS chili sauce
2 tsp. cider vinegar
½ tsp. Chili powder

1. Combine corn beans, olives, lettuce in a serving bowl
2. Stir together mayonnaise onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Serves 6. Add shredded cheese and crushed tortilla chips to make it heartier.

SALLY PRETE PASTA

(Sally gave me the ingredients but didn’t give proportions, so I kind of make it up, but this is delicious!)

Pasta (I use bow-tie or spiral)
Chopped pepperoni
Newman’s Own – Sesame ginger-Light (This is the key to its great flavor)
Olives
Various color peppers (I use the costco orange, yellow, red)
Cheese
Instructions: Toss


LENNA’S PASTA SALAD

16 oz. Bowtie pasta 1 can corn kernels
1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed
1 red onion, diced 1 green pepper, diced
2 C shredded cheeses, your favorite kind 2 C. tortilla chips, crumbled
3 C buttermilk 1 C mayonnaise
1 pkg Fiesta Ranch Dip Mix, dry (Hidden Valley – this is key to the yummy flavor)

Cook pasta, rinse, and drain. Chill. Add corn, beans, onion and green pepper. Combine mayonnaise, buttermilk and dip packet. Pour over salad and mix. Add chips and cheese and toss before serving, leaving some to sprinkle on top.


BARB SMITH’S CHICKEN GRAPE SALAD

Diced chicken (2 lbs)
Celery (diced)
Green onions
Grapes (sliced in half)
Toasted almonds

Dressing: 1 ½ C. mayo
Squirt Dijon mustard
White balsamic dressing (this is key)
1-2 tsp. sugar
Poultry seasoning

HUMMUS
1 can(15 oz.) garbanzo beans
2 tsp minced garlic
1/4 lemon juice
1 tsp cumin
1 TBSP olive oil
blend until smooth in blender or food processor, serve with pita chips and raw vegetables. I also use it as a sandwich spread. You can also add sun-dried tomatoes, red pepper, tahini etc. to give it a different flavor.

FRUIT SALSA WITH CINNAMON CHIPS
2 Fuji apples
2 kiwi
2 peaches
1 lb. strawberries
1 TBSP brown sugar
3 TBSP fruit jam/jelly I used raspberry b/c that's what was in my fridge
I just threw it all in my food processor and blended last night, but I have also chopped all the fruit by hand. Salsa tastes the same just a little more chunky when you chop by hand.
The chips you just take 8 (10 inch) soft tortillas spray both sides with spray butter and sprinkle with cinnamon/sugar mixture both sides. I stack tortillas on top of each other as I go, so I don't have to cut them all individually. Cut with pizza cutters into 8 wedges and then individually layer on baking sheet. Bake at 350 degrees for 8-10 minutes. Let cool before serving, to get the crunchy chip

AVOCADO SALSA
4 ripe avocados, chopped
3 medium tomatoes, chopped
1 red pepper, chopped
1 small onion, chopped
3 TBSP minced cilantro
juice from 2 limes
1 jalapeno pepper chopped if you want more spicy salsa. I don't add it to my salsa b/c I don't like spice
mix all ingredients together and serve with tortilla chips.

Cheddar Ranch Fondue

3 cups white Cheddar cheese (finely grated)
4 tablespoons unsalted butter
1 tablespoon corn starch
2 tomatoes (peeled, seeded, and diced)
1/2 cup apple juice
1 (1 ounce) package Ranch dressing/seasoning mix

DIRECTIONS
1. In a heavy saucepan over medium-low heat, melt the butter. Add tomatoes and saute until the tomatoes begin to soften (about 2 minutes). Add the package of ranch mix and stir gently to dissolve.
2. Toss corn starch and cheese. Stir the juice into the tomato mix and slowly stir in handfuls of cheese until it is completely melted.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Parmesean Cheese Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

Apple Cider Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 tsp Lemon Juice
1 tbs Onion (finely chopped)
3 cups Cheddar Cheese (shredded)
1 tbs Cornstarch
2/3 tsp Mustard Powder
White Pepper (to taste)

Heat cider, lemon juice & onions on medium. Slowly add cheese while stirring. Mix cornstarch & mustard in 1/4 cup apple cider. Add mixture to cheese. Add white pepper to taste. Note: if too sweet, add more lemon juice.

Pizza Fondue

1/2 Onion (chopped)
1 clove Garlic (minced)
1/2 lb Ground Beef
10 oz Pizza Sauce
1/2 tsp Oregano
1 cup Cheddar Cheese (shredded)
1/2 cup Mozzarella Cheese (shredded)

Add all ingredients to Fondue Pot. Heat until well blended Stir often

Peanut Butter Fondue

1/4 cup Brown Sugar
1/4 cup Corn Syrup
2 tbs Butter
4 Marshmallows
2/3 cup Peanut Butter (creamy)
1/2 cup Evaporated Milk (2%)
1 tsp Vannila Extract

Combine Brown Sugar, Corn Syrup, Butter and Water. Heat mix on low for 5 minutes while stirring. Add Marshmallows, Peanut Butter and Evaporated MilkContinue stirring until ingredients are melted and smoothStir in vanilla

Smores Fondue

1 Cup Mini Marshmallows
Full Sized Marshmallows (at least 20) for dipping
2/3 Cup Graham Cracker Crumbs
1/2 Cup Evaporated Milk
3/4 Cup Semi-Sweet Chocolate Chips

Over low flame, heat mini marshmallows and evaporated milk while stirring until melted (DO NOT BOIL) Slowly add chocolate chips while stirring. Slowly add graham cracker crumbs while stirringKeep stirring until mixture becomes smooth

White Chocolate fondue

1 cup heavy cream
1/2 stick unsalted butter
2 packages (12 ounces each) premier white morsels.

Melt butter and cream on medium low, add white chocolate chips.

Dark Chocolate Fondue

12 oz Premium Dark Chocolate (chopped)
3/4 cup Whipping CreamOver low flame, heat Cream until warm (DO NOT BOIL)
Slowly add chocolate while stirringMixture will become smooth