It Inspired Me

 This was a recipe from Susan Anderson that my mom and I got during a cooking class we took.  It is very good.  One of those that you just want one more bite... 6 skinless, boneless chicken breast halves, poached and cut into chunks 1 c mayonaise 1/2 c sour cream 1/4 c chutney 1 1/2 t ginger 1 1/2 t curry 2 ripe papayas (I did not use these) 1/2 t salt 1 c thinly sliced celery 1/2 c thinly sliced green onions 2 ripe acocados  In a large bowl combine mayonnaise, sour cream, chutney, ginger, curry and salt.  fold in chicken, celery and onions.  Chill and adjust seasonings to taste.  Can be made ahead to this point.  Just before serving, peel and dice papa and avocado.  Fold into salad.  Makes 6-8 servings.

 3/4 c. mayonaise 1 T dijon mustard 2 T honey 1 c celery 1 c green grapes 1 c purple grapes salt and pepper to taste 2 c chicken lemon juice chopped pecans Mix all together.  Add lemon juice to taste.  Sprinkle chopped pecan pieces on top when serving.  

1 (11 ounce) can mandarin oranges, drained 1 (8 ounce) can crushed pineapple, drained 1 (6 ounce) package orange flavored Jell-O® mix 16 ounces cottage cheese 8 ounces frozen whipped topping, thawed In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.  Add cottage cheese to fruit; stir to mix. Gently fold in whipped topping; chill and serve.

 1 small package lime Jello salad 1/2 c mayo mixed with a small amount of cream 3 oz cream cheese 1 c crushed pineapple, drained Prepare Jello according to mfr directions except substitute 1 c pineapple juice for the second cup of water in the Jello.  Let jello set.  Add softened cream cheese and beat well.  Add pineapple and mayonnaise.  Return to refrigerator.  Let set then untold.  

1/3 c lime juice 1/3 c honey 1/4 t salt 1 c oil 1/2 t paprika 3/4 t yellow mustard 1/2 t easing salt 1/4 t grated lime rind Combine all ingredients in a jar or bowl.  Beat with blender or shake vigorously.  Chill before serving with any fresh or canned fruit salad.  Be sure to shake or blend before serving

1 head iceberg lettuce 1⁄2 head romaine lettuce 1 can artichoke heart, drained 1 medium red onion, sliced thin 1 jar pimiento 2⁄3 cup olive oil 1⁄3 cup red wine vinegar 1⁄4 teaspoon black pepper 1 teaspoon salt 2⁄3 cup parmesan cheese Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside. Combine remaining ingredients ina container with a tight lid. Shake container vigorously until well-blended. Pour dressing onto salad and toss until well covered. Refrigerate for about 30 minutes prior to serving to marinate. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

 2 2/3 T butter 2 T flour 1/2 t salt 10 T sugar 2 eggs, separated 1 c pineapple juice 2 t lemon juice Melt butter in top of double boiler over hot water.  blend in flour, salt, 8 T sugar and egg yolks, stirring vigorously.  Beat egg whites to a stiff foam, then add remaining sugar and beat to a shiny meringue.  Fold carefully into first mixture.  Slowly stir in the pineapple juice.  This mixture should be thick.  Remove from heat.  Stir in lemon juice.  Chill.  use as is for coleslaw, but fold in 1/2 whipped cream for fruit salad. 

This is a Pampered Chef recipe. Nothing too fancy but it is simple and good. 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL) 2 plum tomatoes, diced 1 small onion, chopped 1 medium zucchini, diced 1 small yellow or red bell pepper, diced 8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips 2 tsp (10 mL) olive oil 2 garlic cloves, pressed 1/2 cup (125 mL) frozen peas 1 tsp Italian Seasoning Mix 1 tsp salt Grated fresh Parmesan cheese (optional) Prepare past according to package.  Drain and keep warm.   Dice tomatoes Cook pasta according to package directions in drain and keep warm.  In a small bowl, mix together tomoatoes, onion, zucchini, and peppers.  In a skillet add oil, chicken and garlic.  Cook till no longer pink.  Add onion, zucchini, peppers, peas, seasoning mix and salt.  Cook about two minutes.  Add tomatoes and cook additional 1-2 minutes, stirring until heating through.  Rem...

This is one of my favorite salad dressings.  It is a nice sweet dressing that fits well with fruit on your lettuce.  You must make this and let it sit for at least a week to mellow out the flavors first.  But then enjoy.  Careful because it doesn't last long. 1 c. mayonnaise 1/2 c sugar 1/4 c cider vinegar Mix all together.

Waldorf salad is one of my favorite.  When my aunt showed up for our 4th of July festivities with this salad, I was drooling!  It was delixious!  I have not made it yet as it seems a bit intimidating when looking at the directsions, but once I take the time, it will be worth it! From: Taste of Home Serves: 14 1 can (20 oz.) unsweetened pineapple chucks 1/4 c. butter 1/4 c. sugar 1 T. lemon juice & a little lemon zest if you have it 2 T. cornstarch 2 T. cold water 1 c. mayonnaise 8 c. chopped apples use little tart but sweet apples (Cameo are good) 2 c. green grapes - halved 2 t. poppy seeds 3/4 c. chopped pecans - toasted Drain pineapple, reserving juice, set pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and cold water until smooth; add to sauce pan, stirring constantly. Return to a boil, cook and stir 2 minutes. Chill. Stir in mayonnaise.

I was looking for a different salad to make, to switch things up a bit.  This salad, unfortunately, is nothing all that unique.  This was really no different than any other lettuce salad that I've made in the past. 3/4 cup vegetable oil 1/4 cup fresh lemon juice 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces 2 cups chopped tomatoes 1 cup shredded Swiss cheese 2/3 cup slivered almonds, toasted 1/2 cup grated Parmesan cheese 8 bacon strips, cooked and crumbled 1 cup Caesar salad croutons In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.