Tex-Mex Pasta Salad

Recipe via: Monica Bell

Ingredients:

12 oz bag spiral pasta (can be multicolored to be more festive), cooked and drained

1 red or green pepper, cut in pieces (I use a variety of red, orange, and yellow peppers)

1 can olives, halved

1 can garbanzo beans, drained

1 can kidney beans, drained

1 can corn, drained

1 red onion, thinly sliced (I only use 1/4)

1 pkg. grape tomatoes

1 cup cheese, cubed

1 avocado, sliced (add just before serving)

Mix together. Toss pasta salad with dressing.  Chill before serving.

Dressing:

2 Cups buttermilk

2 Cups Mayonnaise

1 pkg. Hidden Valley Fiesta Ranch dry dressing mix (must be Hidden Valley brand)

Enjoy!  It makes a lot, so be prepared. :)

Lemon Fruit Salad

Recipe via: Cynthia Harris

1 large package lemon pie filling (cooked)
2 cups whip cream
2 - 3 TBSP icing sugar

Cook lemon pudding according to pkg directions
Whip cream - Add icing sugar to taste
Combine mixtures

Add
fruit cocktail
Bananas
crushed pineapple
Marshmallows

Cherry Christmas Salad - Queens Salad or Cherry Cloud

Recipe via: Cherry Christmas Salad - Queens Salad or Cherry Cloud

And its nutritional value is a big “ho ho ho”!
If you are thinking “jello salad” you have been deceived. There is no jello here.
And this will take you a total of 4 minutes to whip together. And it is GREAT with your traditional Christmas dinner.

Are you ready for the ingredients? Just close one eye and it may look a little bit healthier.

1 can of cherry pie filling (20 oz and undrained)
8 oz of crushed pineapple (undrained)
8 oz cool whip
1 can sweetened condensed milk
2 cups mini marshmallows
small bag of slivered almonds

Mix together, put in a pretty dish and chill for a few hours or overnight.

Asian Noodle Salad

Recipe via: Pioneer Woman
Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled (or Angel Hair Pasta)
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
Lettuce
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced (or red onion)
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce (4 TBSP)
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Island Pork Tenderloin

Recipe via: Leah


Seriously, this was soooo good!! 
 It was easy and fast and tasted gourmet! 
The spices come together perfectly -
 the flavor is superb
and the meat is very moist!
I love it!



16.oz pork tenderloin, lean

Rub:

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. chilli powder

1/2 tsp. ground cumin

1/2 tsp. cinnamon

2 tsp.olive oil

Topping:
1/4 cup brown sugar, packed
½ tbsp. fresh garlic, finely chopped

1/2 tbsp. tabasco sauce or Sirachi hot sauce (amount according to taste

1.Preheat oven to 350 degrees.

2.In a cake pan - stir together salt, pepper, cumin, chile powder, and cinnamon - then coat pork with the spice rub - rolling it in the spices.

3. Heat 1 tbsp. oil in a frying pan over moderately high heat and brown pork, turning after a couple minutes - just long enough to sear each side and make a crusty coating - about 4 minutes.

4.Stir together brown sugar, garlic, and tabasco and pat onto top of tenderloin. Line a roasting pan with foil (for easy clean up) and place pork in pan and cook in the oven for 20 min.

***Can eat meat as part of a meal with side dishes or use in a salad

Island Pork Tenderloin Salad

1/2 orange, peeled & cut

1 cup fresh spinach

1/2 red pepper, cut into strips

1 tbsp. golden raisins

1 cup cabbage shredded

Slices of Island Pork Tenderloin

Vinaigrette of your choice

Mix together and enjoy! mmmm.

Pina Colada Salad



Get transported to paradise with the tastes
of piña colada in this Piña Colada Salad

 Recipe via: http://www.tasteandtellblog.com/2012/02/pia-colada-salad/

Prep Time: 20 minutes
Total Time: 20 minutes

Yield: 4 servings

For the dressing:
o 1 6-ounce container Yoplait® Vanilla Yogurt
o 2 tablespoons piña colada mix
o 1 teaspoon cider vinegar

For the salad:
o 8 cups mixed greens
o 1/3 cup sweetened coconut, toasted
o 4 tablespoons chopped macadamia nuts
o 1 cup chunk pineapple
o 1 pound cooked, cubed chicken

o In a small bowl, combine the yogurt, piña colada mix and cider vinegar.
o Whisk well and refrigerate until ready to serve.
o Divide the mixed greens between 4 serving bowls.
o Top with the coconut, macadamia nuts, pineapple and chicken, dividing evenly between the 4 bowls.
o Serve with the piña colada dressing.

Rosa Marina Salad

Recipe via Sharon Heath

1 cup cooked Orzo - serves 12                           (12 batches feeds 220 people)

1 cup cooked Orzo                                              (12 cups cooked Orzo)
     (a pasta that resembles rice)

Mix together:
     3/4 cup sugar                                                 (9 cups sugar)
     3 TBSP flour                                                  (2 cups flour) 
     2 eggs                                                            (24 eggs)
     1/2 tsp salt                                                     (2 tsp salt)

Cook and stir constantly until consistency of custard

Drain fruit and add reserved liquid with above
     1 can crushed pineapple                                   (1 - 48 oz can pineapple)
     1 can mandarin oranges or fruit cocktail           (4 cans oranges/fruit)

Cool custard and stir in cooked Orzo

Add drained fruit
(This part can be done up to 2 days before serving)

Refrigerate

Add just before serving:
     1 cup miniature marshmallows                            (12 cups marshmallows)
     1 - 2 cups pecans toasted and chopped              (6 cups pecans)

Fold in:
     1 small container Cool Whip (1 cup)                 (3 large Cool Whip = 12 cups)
                    or
     2 cups whipped cream                                      (4 cups = 1 litre wh cream)

Orzo pasta

Acini de pepe - Frog Eye Salad

1 pkg (16 oz) Acini de pepe pasta
3 qts water
salt
Bring water and salt to boil - cook pasta till tender - drain and rinse with cold water - cool

In saucepan combine:
1 cup sugar
2 TBSP flour
1/2 tsp salt

Gradually stir in:
1 3/4 cup pineapple juice (save from crushed pineapple)
2 beaten eggs

Cook over medium heat , stir until thick

Add:
1 TBSP lemon juice
Cool mixture to room temperature

Combine egg mixture and pasta

Add:
1 - 13 oz container Cool Whip

Mix lightly but thoroughly,
Refrigerate overnight in an airtight container

Add:
3 cans mandarin oranges
2 - 20 oz cans pineapple chunks - drained (reserve liquid)
1 cup minature marshmallows

Sprinkle with:
1 cup toasted coconut

Refrigerate till chilled
Serves 25

Cookie Salad

Recipe via Ruth Szteina

Whatever fruit desired (pineapple, mandarin oranges, grapes etc)
1 pkg instant vanilla pudding
1 cup butter milk
1 large Cool Whip
1 pkg chocolate covered shortbread cookies

Drain fruit and place in large bowl
Empty pudding mix over fruit and stir
Stir in butter milk
Fold in Cool Whip
Stir in broken pieces of cookie
Cool and serve

Pasta Salad

Recipe via Shirley Asplund

Recipe feeds 50  - adjust according to need
1 pkg fusilli pasta
1 pkg Rotini pasta
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 head broccoli
1 cauliflower
5 stalks celery
5 carrots
1 can pitted black olives

Add last:
Fresh mushrooms
Fresh tomatoes

*Can add vegetables of choice as well

Cook pastas separately, rinse and cool
Mix salad and marinate salad 5 - 6 hours*

Dressing
2 bottles Zest Italian dressing
2 TBSP Worcestershire sauce
1/4 cup vinegar
1/4 cup sugar
parmaesan cheese
1 clove garlic minced

*Can use Cucumber or Ranch or Pasta Primivera dressing (no need to use other ingredients in dressing)

Peach Jello and Lemon Pudding Salad

Recipe via Louise Selk

Make according to pkg directions and cool:
     4 small pkg Peach Jello

Make according to pkg directions and cool:

     2 pkg Lemon pudding and pie filling

Mix together and pour in 2 - 9 x 12 pans or large bowl
Beat whipping cream and spread on top

Each pan feed 15 or large bowl will feed 30

3 recipes = 90 servings - 6 pans 9 x 12 - 15 servings each

Pistachio Salad

In medium bowl mix:
     1 - 4 portion size Pistachio instant pudding powder
     1 3/4 cup milk

Add:
     1 - 14 oz cn crushed pineapple, well drained
     2 cups small marshmallows
     1/2 cup chopped nuts (optional but good)

Whip:
     1 cup whipping cream or whipped topping

Fold into pudding mixture.. Chill

Layered Jello Salad

1 pkg each jello (3 oz size):
     lemon
     lime
     rasperry
3 cups boilling water

2 - 3 oz pkg cream cheese softened
1/2 cup mayonaise
1 cup whipped cream or Dream whip
minature marshmallows
1 can crushed pineapple - 16 oz size

Dissolve jello flavor separately using 1 cup boiling water for each

Met marshmallows in LEMON jello

Add 3/4 cup cold water to LIME jello
Pour into 9 x 13 pan
Chill until set .. wiggly ...but not firm

Add 3/4 cup cold water to RASPBERRY jello - set aside at room temperature

Add cream cheese to LEMON mixture and blend
Chill until slightly thickened
Blen in mayonaise, whipped cream, and pineapple

Pour over LIME jello and set until wiggly

Pour RASPBERRY jello over and chill until firm
Cut in 2" squares to serve - 12 - 15 servings

24 Hour Fruit Salad

Recipe via Mom Pallett

Custard:
Put in top of double boiler:
     2 eggs
     4 TBSP sugar
     2 TBSP butter
     4 TBSP lemon juice

Cook and stir till mixt ure forms a custard
Cool

Whip:
     1 small whipping cream
Fold into custard

Drain fruit:
     2 cups crushed pineapple
     1 large can fruit cocktail

Mix frut with
     2 cups minature marshmallows (colored)
     2 sliced bananas

Fold fruit mixture into custard / whipping cream mixture

Rainbow Jello Salad

Recipe via Terri Eklund

Make a day ahead and set overnight in fridge

1 pkg jello (small size) each:
     lime
     lemon
     orange
     cherry or raspberry

Or change color to grape for Easter

2 envelopes Knox unflavored gelatin
1 pint (large) sour cream2 tsp vanilla
2 cups milk
1 cup sugar

Dissolve lime jello in 1 cup boiling water and 1/2 cup cold water
Pour in greased pan (9 x 13)
Set in fridge
Make rest of jellos and let partly set on cupboard (faster)
Bring milk to boil and add sugar
Dissolve gelatin (knox) in 1/2 cup cold water
Add vanilla to sour cream and add to milk and gelatin mixture and beat well
When cool .. measure 1 1/2 - 1 3/4 cup mixture and spill gentlyover set lime layer
Reset in fridge
When white layer sticky to touch. add lemon layer
Continue layering jello layers and white layers ... lemon, orange , cherry.. last top layer

It would be fun to layer in individual cups!!


Helping Hints:
- Refrigerate pan so that it is really cold when you pour the first mixture in
- Make 3 colors at once and set on cupboard
- Set a timer to go off every 10 - 15 minutes to remind you to put the next layer on

Blueberry Jello Salad

Both recipes are very similar ... one uses blueberry pie filling .... the second uses canned blueberries... both are delicious!! 

Version #1 Recipe via Karla Whitehead (YW)
2 small packages Raspberry Jello
1 – 15 ounce can blueberry pie filling
1 envelope Knox Gelatin
1 container 500 ml sour cream
1 carton 250 ml whipping cream
¾ cup sugar
1 tsp vanilla

Dissolve raspberry jello in 2 cups boiling water and ½ cup cold water
Add blueberry pie filling
Pour in 9 x 13 pan
Put in fridge and let it set

Mix ¼ cup cold water and gelatin, microwave 30 seconds
Heat whipping cream and sugar until Almost boiling
Remove from heat, add gelatin, vanilla and sour cream.
Stir until smooth then pour overset blueberry jello mixture
Let set and serve.

Version #2 Recipe via Jenni Martens
1 can blueberries
1 small pkg raspberry jello
1 cup whipping cream
2 cups sour cream
1 pkg gelatin
1/4 cup water
3/4 cup sugar

Soften gelatin in 1/4 cup water
Heat whipping cream and sugar until almost boiling, stirring all the time
Remove from heat
Add sour cream and softened gelatin
Stir until smooth and set overnight in fridge

Next Day
Add jello to 1 cup boiling water
Add can of blueberries
Pour over first mixture
Set

Oriental Cabbage Salad

Place on cookie sheet and brown lightly and then cool:

     ½ cup slivered almonds
     2 TBSP sesame seeds

Add:
     ¼ cup sunflower seeds

Part 2:
     ½ head (8 cups) shredded cabbage 1 bag bean sprouts
     2 cups fresh mushrooms (sliced)
     3 green onions (chopped)

Part 3:
     1 pkg Ichiban noodles broken up (use noodles & soup/seasoning base separately) – set aside
      broken noodles
     ½ pkg chow mein noodles

Dressing
Combine:
     1 pkg seasoning based from Ichiban soup
     ½ cup oil
     4 TBSP soy sauce
     1 TBSP vinegar
     1 TBSP sugar
     1 tsp salt
     ½ tsp pepper

Shake well to mix

Pour over cabbage and toss. Cover and refrigerate 2 - 3 hours
Just before serving add broken Ichiban noodles and toss again
Sprinkle chow mein noodles over top

Chicken Caesar Salad

Recipe via Carol Laycock
Caesar Salad Dressing:
Mix together:
     1 cup mayonnaise
     2 TBSP lemon juice
     1/2 tsp Worcestershire sauce
     generous 1/4 tsp garlic power
     1/4 tsp salt
     1/4 tsp pepper
     1/2 cup Parmesan cheese

This stores well in fridge up to 3 weeks

Chicken:
Fry 1/4 pound bacon piecs until crisp.  Set bacon aside.
Fry 3 chicken breast cut into bite-size pieces in the bacon grease.
While frying, slather each breast with Diijon mustard and pour 2 TBSP lemon juice in pan.
At first there will be lots of liquid, as the chicken cooks, this will evaporate.
Let the chicken cook approximately 10 minutes.

Caesar Salad
     1 large head romaine lettuce
     2 cups croutons

Just before serving, combine the lettuce, croutons, bacon and chicken, then toss with as much salad dressing as you like.

Strawberry Spinach Salad