Chicken Salad Pasta

Serves 36 People

12 chicken breast 

1 can of cashews

1 bunch of red grapes halved

3 cups of celery chopped finely

1 cup mayonnaise

1 cup miracle whip

1 tbsp. lemon juice

3 to 4 shakes of curry powder

½ cup of sugar (or to taste)

1/8 to ¼ cup of cream to thin to right consistency

1. Boil the chicken in 4 cups of water with onion, celery ends, salt and pepper. Cut chicken in bite sized pieces and spread chicken on big piece of tin foil. Season chicken and celery with salt, pepper and onion salt until desired flavor. (This is an important step for the flavor of the salad)
2. In a separate bowl combine mayonnaise and miracle whip, sugar, and curry powder. Thin with lemon juice and cream. Dump chicken and celery in bowl and chill. Just before serving stir in grapes and cashews.
3. 2 boxes of bowtie pasta (may need to add more dressing) mix in before chill.  

Courtesy of Kim Matthews

Brown Rice Salad with Apples

Ingredients
3 cups cooked brown rice
1 Granny Smith Apple, diced
2 celery stalks, finely chopped
1 red bell pepper, chopped
1/2 bunch green onions, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper

Directions
In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

Recipe courtesy Tyler Florence

Raspberry Pretzel Salad

3/4 cup butter or margarine
2-1/2 cups thin pretzel sticks
1 (8 oz) package cream cheese
1 (8 oz) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry - flavored gelatin
1 ( 10 oz) packages frozen raspberries or strawberries, undrained and slightly thawed
1 ( 15-1/4 oz) can crushed pineapple, undrained

Melt butter and pour into a 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Courtesy of: The Essential Mormon Cookbook

Frog Eye Salad

Ingredients:
1 cup granulated sugar
2 tablespoon all-purpose flour
2 1/2 teaspoon salt
1 3/4 cups unsweetened pineapple juice
2 (20-ounce) can pineapple tidbits, drained
1 (20-ounce) can crushed pineapple in its own juice, drained
3 (11-ounce) cans mandarin orange segments, drained
2 large egg, beaten
1 Tablespoon lemon juice
1 (16 ounces) Acine di Pepe Pasta, uncooked
1 (8 ounces) frozen non-dairy whipped topping, thawed and divided
1 cups miniature marshmallows
1 cup flaked coconut
Maraschino cherries (optional)

Directions:
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 3/4 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Broccoli Salad

Ingredients:
2 bunches broccoli, copped
12 pieces bacon, cooked, crumbled
½ red onion, chopped
½ cup red grapes, halved

Dressing:
1 cup mayo ( not miracle whip)
½ cup sugar
1 Tbls vinegar
Mix dressing and pour over salad and toss

Courtesy of: Joan Stoddard

Coleslaw (tastes just like KFC)

Ingredients:
8 c. cabbage, finely chopped
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)

Chop up the cabbage and carrots into fine pieces. In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate overnight. Drain excess liquid and stir well before serving.


Courtesy of: http://www.favfamilyrecipes.com/search/label/Hawaiian

Chicken Salad

Ingredients:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1/2 cup grapes, sliced
1/2 cup apples, chopped
1 stalk celery, chopped

Directions
1 Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2 In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, grapes, apples, and celery.

Serve on croissants or bread.

Cookie Salad

Ingredients:
2 small pkgs instant vanilla pudding
1 cup buttermilk or milk (I like buttermilk)
1 can crushed pineapple, drained
1 lrg can pineapple chunks, drained
1 lrg can mandarin oranges, drained
1 pkg fudge striped cookies
1 12 oz container Cool Whip
optional: red grapes and maraschino cherries.

Directions:
Mix pudding and milk in bowl. Add cool whip. Add fruit. Add cookies right before serving.

Courtesy of Sandra Braithwaite

Seven Layer Salad

Lettuce (mixed salad works)
Frozen peas
Cucumber
Tomato
Carrots
Cheese

Dressing - Mix and let set about 10 minutes
1 Cup Mayo
2 ts Mustard
1 ts sugar

Toss veggies with dressing and grate cheddar cheese on top.

**If you want to be fancy and have a clear bowl, layer the veggies in the bowl, top with dressing and then cheese.

Italian Pasta Salad

This is my favorite salad. I especially love it in the summer with all the fresh veggies. When I make it I usually double the recipe and it doesn’t last very long.

1 pkg colored cork screw noodles
½ cup broccoli, chopped
1 tomato, diced
½ cup carrots, chopped
½ cup, cauliflower, chopped
½ cup pickles, chopped
½ cup black olives, chopped
½ cup celery, chopped
¾ cup cheese, cubed, (I use cheddar but you could use what ever tasted good with the dressing)
1/2-1 bottle Zesty Italian dressing
¼-1/2 cup grated Parmesan Cheese (canned stuff, optional)

**You can put any veggies you like in here…these are my favorites, make it yours. I usually add as much or as little as I want…these are rough estimates.

1 Cook noodles, rinse with cold water and let stand until cool.
2. Add veggies and dressing and toss until well coated. Sample, add more dressing if desired.
3. Toss in parmesan cheese, to me this seems to hold the dressing on the noodles and veggies a little bit more.
4. Chill and serve.

Cauliflower – Broccoli Salad

1 head cauliflower, chopped into bite size pieces
1 bunch broccoli, chopped into bite size pieces (should be equal amount as cauliflower)
1/3 – ½ pkg bacon, cut into small pieces and fry.
Miracle Whip or Mayonnaise (which ever you like best)

1. Mix ingredients together.
2. Add Miracle whip to you desired coating…
3. Chill and serve.
*If you use Miracle whip, this can’t set in the heat for a long time because of the eggs.

Oriental Salad

1 pkg cole slaw mix
6 green onions, sliced
2 pkgs ramen noodles, broken into pieces – no seasoning (throw it out)
1 small pkg slivered almonds
1 stick margarine or butter

Dressing
¼ cup red wine vinegar
½ cup vegetable oil
½ cup white sugar or can use 15 packets of equal
1 tbsp soy sauce

1. In large bowl, toss slaw mix and green onions together, set aside.
2. In large frying pan, melt stick of butter/margarine, add slivered almonds and both packages of broke ramen noodes (without the seasonings), brown together well.
3. When almonds and noodles are browned, put on large plate to completely cool.
4. When cooled toss almonds and noodles together with slaw mix and onions.
5. Mix all dressing ingredients together well. Put on salad just before serving.

Snicker Salad

Ingredients:
1 small box vanilla instant pudding
1-1/3 cup milk
1 (16 ounce) cool whip
3 apples, chopped
3 bananas, chopped
3 snickers bars, chopped up

Directions:
Mix pudding and milk together, let sit for 10 minutes.
Fold cool whip into pudding.
Mix in snickers bars and apples.When ready to serve add the bananas

Green Salad with Poppy Seed Dressing

Poppy Seed Dressing
1 teaspoon salt
1/2 cup sugar
1/4 teaspoon dry mustard
1-1/2 tablespoons minced onion
1 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon poppy seeds


Salad Ingredients

Fresh greens (romaine, spinach, spring salad)

All or any of the following
Craisins
Red onion
Slivered almonds
Grated cheese (provolone, Swiss)
Fresh strawberries
Mandarin oranges
bacon