All posts by Teresa

Lunch Side

Linda’s Potato Salad

Time

Prep: 30 minutes              Ready In: 1 hour 30 minutes

Ingredients

  • 6 potatoes, cooked and cut into small chunks
  • 2 stalks celery, diced
  • 6 eggs, boiled and diced
  • 1 small onion
  • 1 T mayonnaise
  • 1 T mustard
  • 1 T sugar
  • 1 T vinegar

Prep/Equipment

  • Medium bowl
  • Small bowl

Directions

  1. In medium bowl, add potatoes, celery, eggs, and onion.
  2. In separate small bowl, mix mayonnaise, mustard, sugar, and vinegar. Add to ingredients in medium bowl and mix.  If you need more moisture, add mayonnaise and mustard.
  3. Chill in refrigerator until ready to serve. Serve cold.
Dinner Side

Pea and Peanut Salad

Time

Prep: 15 minutes              Ready In: 1 hour 15 minutes

Ingredients

  • 10 oz pkg frozen peas, thawed
  • 7 oz can whole kernel corn, drained
  • ½ c cooked bacon, chopped
  • ½ c roasted peanuts or cashews
  • ½ c celery, diced
  • ½ c sour cream
  • ½ small onion, minced
  • ½ c cheddar cheese, diced
  • Salt and pepper to taste

Prep/Equipment

  • Medium bowl
  • Jell-O ring mold

Directions

  1. In medium bowl, combine all. Chill in refrigerator until ready to serve.
Desserts

Mandarin Orange Salad

Time

Prep: 15 minutes              Ready In: 1 hour 15 minutes

Ingredients

  • 1 pkg orange jello
  • 1 can mandarin oranges (save juice)
  • Hot water (measurement in Step 1)
  • 1 container Cool Whip
  • 1 8-ounce package cream cheese, softened

Prep/Equipment

  • Medium bowl
  • Jell-O ring mold

Directions

  1. Place Jell-O in medium bowl. Use juice of oranges and hot water to equal 1 cup.  Pour over Jell-O.  Let set until firm but not set.  Whip until frothy.  Add cool whip and softened cream cheese.
  2. In Jell-O mold, arrange orange sections in bottom of ring. Pour gelatin mixture over.
  3. Chill in fridge until hardened.
Desserts

Jell-O (Sue Robertson)

Time

Prep: 15 minutes              Ready In: 2 hours 15 minutes

Ingredients

  • 1 large pkg red Jell-O
  • 16 oz frozen strawberries, thawed (separate liquid)
  • 1 c hot water
  • 1 banana, sliced
  • 1 small can crushed pineapple
  • 1 ½ pint sour cream

Prep/Equipment

  • Jell-O mold
  • Small bowl

Directions

  1. In Jell-O mold, add 1 c hot water to Jell-O.
  2. Separately, use liquid from frozen strawberries and additional water to equal ¾ c. Add to Jell-O mold.
  3. Add remaining ingredients.
  4. Chill in fridge until hardened.
Lunch

Linda’s Garden Pizza

Time

Prep: 30 minutes              Ready In: 1 hour 30 minutes

Ingredients

  • 1 pkg crescent rolls
  • ½ c mayonnaise
  • ½ c sour cream
  • ½ pkg Hidden Valley ranch dressing mix
  • Broccoli, chopped
  • Cauliflower, chopped
  • Carrots, shredded
  • Black olives, sliced
  • 1-2 c shredded cheddar cheese

Prep/Equipment

  • Cookie sheet w/sides, lined with parchment paper.
  • Medium bowl

Directions

  1. Croissants: spread out on cookie sheet. Bake at 350° for 8-10 minutes (follow instructions on package).  Allow to cool.
  2. In medium bowl, mix mayonnaise, sour cream, and ranch dressing mix. Spread on above crust.
  3. Top with favorite vegetables. Sprinkle with cheddar cheese.
  4. Refrigerate and serve cold.
Lunch

Crab Salad

Time

Prep: 20 minutes              Ready In: 30 minutes

Ingredients

  • 6 croissants
  • 1 c mayonnaise
  • ¾ t dill weed
  • 3 pressed garlic cloves
  • 6 T chopped parsley
  • 3 c shredded Colby or mild cheddar cheese, separated
  • 7 oz ripe olives, sliced
  • 1 ½ c quartered artichokes (or can, not marinated)
  • 1 lb crab or crab sticks (imitation crab is fine)

Prep/Equipment

  • Large bowl

Directions

  1. Cook croissants, per instructions on package.
  2. Set aside 1 c of cheese. Mix remaining ingredients, and add crab.
  3. Spread mixture over 6 split croissants. Sprinkle remaining cheese over all and broil 4 inches from heat until cheese melts.
Lunch

Cold Tuna Salad

Serving Suggestion

Serve cold.

Time

Prep: 20 minutes              Ready In: 20 minutes

Ingredients

  • ¾ c macaroni, cooked and cooled
  • ¼ c peas
  • 2 T onion, chopped
  • 2 T celery, chopped
  • 2 T mayonnaise
  • 3 oz tuna, drained (can substitute chicken)

Prep/Equipment

  • Large bowl

Directions

  1. Mix all ingredients. Serve cold.
Salad

Chicken and Rice Salad

Serving Suggestion

Serve on lettuce leaves or spinach leaves.

Time

Prep: 30 minutes              Ready In: 30 minutes

Ingredients

  • 4-5 chicken breasts (halves), cooked and diced
  • 1 c brown rice, cooked
  • 1 pkg wild rice, cooked
  • ½ c sliced almonds
  • 1 c celery, diced small
  • Several black olives, sliced
  • ½ green pepper, diced
  • Salt and pepper to taste

Prep/Equipment

  • Large bowl
  • Medium bowl

Directions

  1. In large salad/serving bowl, mix chicken, brown rice, wild rice, almonds, celery, black olives, and green pepper. Add salt and pepper to taste.
  2. In separate bowl, mix mayonnaise and Italian dressing. Add to rest of ingredients.

Notes/Suggestion

Serve immediately, or cover and refrigerate for later.  Keeps refrigerated for several days.

Bars, Desserts

Rice Krispies Treats

Time

Prep: 15 minutes              Ready In: 1 hour 15 minutes

Ingredients

  • 3 T butter
  • 1 pkg marshmallows (40 large or 4 c miniature; alternatively, can use 1 7-ounce jar marshmallow crème)
  • 6 c Rice Krispies cereal

Prep/Equipment

  • Large sauce pan
  • 9×13 pan, coated with cooking spray

Directions

  1. In a large sauce pan, melt margarine over low heat. Add marshmallows and stir until completely melted.  Remove from heat.
  2. Add Rice Krispies cereal. Stir until well coated.
  3. Using buttered spatula or wax paper, evenly press mixture into 9×13 pan coated with cooking spray.   Cut into 2” squares.

Notes/Suggestions

  1. Best if served the same day, but can be stored at room temperature in airtight container for up to 2 days.
  2. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks.  Let stand at room temperature for 15 minutes before serving.
Desserts

Puppy Chow

Time

Prep: 15 minutes              Ready In: 1 hour 15 minutes

Ingredients

  • 9 c Chex cereal (Rice Chex is common; Wheat Chex is very good as well)
  • 1 c semi-sweet chocolate chips
  • ½ c smooth peanut butter
  • 1 ½ c confectioners’ sugar

Prep/Equipment

  • Sauce pan
  • Large bowl
  • Saran wrap

Directions

  1. Pour cereal into large bowl. Set aside.
  2. In a saucepan over low heat, melt the chocolate. Add the peanut butter and mix until smooth.
  3. Remove from heat. Pour over cereal and stir until coated.
  4. Pour ½ of powdered sugar over the cereal mixture. Place Saran wrap on the top of the bowl and shake.  Remove the Saran wrap and add the rest of the powdered sugar.  With Saran wrap on top of the bowl, shake again until cereal is well coated.
  5. Spread on waxed cookie sheet to cool (in refrigerator for faster cooling).

Notes/Suggestion

  1. Store in airtight container in refrigerator.
  2. Alternatively, add ¼ c of butter and microwave the chocolate chips, peanut butter, and butter 30 seconds at a time until melted. Once melted, stir in 1 tsp vanilla.  Then follow Step 4-5 above.