Eddie Johnson’s Fresh Vegetable Dip

Combine:
1/2 C. sour cream
1/2 C. mayonnaise
1/2 t. onion salt
3/4 t. bon appetite seasoning
3/4 t. dill weed
4-5 green onions, chopped (optional)

Eddie Johnson’s Homemade Ranch Dressing (that Craig likes on everything)

Combine:
1 qt. buttermilk
1 qt. mayonnaise
1/2 t. garlic salt
2 t. accent
2 t. parsley flakes
1 t. salt
1/4 t. pepper
1 t. onion salt
1 t. celery salt

Linda Bank’s Orange/Peach Jell-O that Adam took to Feed the Homeless for his Senior Project

Combine:
2 pkg. large orange Jell-o
6 C. boiling water
18 oz. orange juice concentrate
20 oz. sliced peaches

Spiced Cranberry Orange Mold

Combine:
1 pkg. cranberry Jell-O
1 ½ C. boiling water
½ t. ground cinnamon
Add:
1 can whole berry cranberry sauce
1 C. cold water
1 orange, sectioned & diced
½ C. chopped walnuts
Pour into a mold & chill.
Unmold before serving by dipping in hot water and turning onto serving plate.

Grandma Packer’s Thanksgiving Cranberry Jell-O

Combine:
2 pkg. cherry Jell-O
1 ½ c. sugar
3 c. boiling water
Lemon juice
Pinch salt
1 pkg. ground fresh cranberries
2 ground oranges
Chill

Beth Johnston’s Cinnamon Christmas Jello

Combine:
sugar free strawberry jello
2 C. hot water
2 C. cold applesauce
¼ C. cinnamon candy melted in hot water
Pour into a star shaped mold and set: Unmold onto lettuce leaves and serve:

Grandma Beth Johnston’s Christmas Jell-O

Combine, put in a 9 x 13 Pyrex pan & chill till set:
1 pkg. lime Jell-O
1 ½ c. boiling water
1 T. lemon juice
1 C. crushed pineapple, drained
½ C. pineapple juice
1 c. grated cheese
Combine & put on top of first mixture & chill till set:
1 pkg. strawberry Jell-O
1 C. boiling water
1 pkg. frozen strawberries
½ C. chopped nuts
1 sliced banana
Topping:
Combine, bring to a boil to thicken then turn off immediately and chill.
1 C. sugar
1 t. cornstarch
Juice from 1 orange and 1 lemon plus water to make 1 cup
Fold in:
1 C. whipping cream

Grandma Packer’s Orange/Pineapple/ Carrot Jell-O Salad

Combine & chill:
Orange Jell-o
Grated carrots
Crushed pineapple
Halved maraschino cherries

Grandma Beth Johnston’s Apricot Jell-O Salad

Combine until dissolved:
1 large orange Jell-O
2 C. hot water
Add:
2 cans peeled apricots
1 can crushed pineapple
1 C. fruit syrup or apricot nectar
½ C. slivered almonds
Chill.

Cook until thickened:
½ C. sugar
3 t. flour
1 egg
1 C. fruit syrup
Add:
2 T. butter
Cool
Fold in:
1 C. whipped cream
Spread on Jell-O.
Sprinkle with:
grated cheddar cheese.

Raspberry or Strawberry Jell-O Salad

Combine and dissolve completely:
1 large pkg. raspberry or strawberry Jell-O
2 C. boiling water
Add:
1 or 2 pkg. frozen raspberries or strawberries.
1 C. cold water
1 large can crushed pineapple
1 or 2 sliced bananas
½ C. sliced or slivered almonds.
Chill until set.

Topping:
Cook until thickened:
1/2 C. pineapple juice
2 t. flour
¼ C. sugar
1 egg
Cool then fold in:
1 C. whipped cream

Aunt Diana’s Lime Jell-O Salad that Dad likes

Combine until dissolved completely:
1 large pkg. lime Jell-O
2 C. boiling water
Chill until soupy and add:
2 C. whipped cream
1 C. cottage cheese
1 can crushed pineapple
1-2 sliced bananas
1 C. chopped pecans
Chill until set.

Mom’s Frozen Easter Salad

Cream:
1 T. mayonnaise
3 oz. creamed cheese
4 T. strawberry juice
Fold in:
2 C. whipped cream
Add:
2 C. miniature marshmallows
2 pkg. frozen strawberries
1 can pineapple, drained
1 can fruit cocktail, drained
1 can mandarin oranges, drained

Diane Hoopes’ Frog Eye Salad

Cook 11 minutes, rinse with cold water; drain well:
1 1/3 C. ronzoni acini pepe uncooked
In large bowel, beat 2 minutes:
¼ C. pineapple juice
1 ¾ C. milk
¼ C. sugar
1 pkg. vanilla instant pudding
Gently stir in pasta and:
1 can 20 oz. pineapple chunks, drained
1 8 oz can crushed pineapple
2 cans mandarin orange segments
2 c. frozen non dairy whipped topping, thawed
3 C. miniature marshmallows
1/2 C. flaked coconut
Cover & refrigerate at least 5 hours.

San Jose South Stake Christmas Cranberry Salad

Freeze then grind in blender:
1 pound fresh cranberries
Add & stir in:
2 C. sugar
1 C. miniature marshmallows
2 C. chopped apples
1 C. halved & seeded purple grapes
½ pound chopped pecans
Stir in:
½ pint whipping cream, whipped

Great Grandma Packer’s Thanksgiving Whipped Cream Fruit Salad

Drain & Combine:
1 can fruit cocktail
1 can pineapple chunks
1 can mandarin oranges
Add:
2 sliced bananas
¼ C. maraschino cherries, halved
Whip & fold into fruit:
1 pint whipping cream
½ C. sugar
1 t. almond flavoring

Lori Smith’s Caracas/Mexico Mango-Avocado Salad

Toss together:
2 cups diced mangoes
1 cup shredded coconut
2 cups diced fresh pineapple
3-4 sliced bananas
1 cup diced avocado
1 T lemon or lime juice
Combine & toss into fruit:
1/4 cup orange juice
2 T brown sugar
Dust with:
Nutmeg
Let marinate 30 minutes

Carrot Salad

Combine:
Grated carrots
Crushed pineapple, drained
Raisins
Mayonnaise

Waldorf Salad

Cubed apples
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional

Tangy Poppy Seed Fruit Salad

Combine:
1 can pineapple chunks, drained
1 orange, peeled, sectioned & chopped
1 kiwi fruit, peeled, halved, & sliced
1 C. red or green grapes
1 C. quartered strawberries
Combine & add:
½ C. pineapple juice
¼ t. grated lime peel
2 T. lime juice
1 t. honey
1 t. poppy seeds

Grandma Beth Johnston’s Macaroni Salad

Combine:
8 oz. elbow macaroni, cooked
1 chopped green pepper
4 green onions, chopped
½ C. sweet pickle relish
¼ C. stuffed olives, sliced
¼ C. pimento, sliced
1 C. cheddar cheese, diced
½ C. mayonnaise
2 t. prepared mustard
½ t. salt
Garnish with lettuce & tomatoes.

Kristan’s Yummy Macaroni Salad

Cook:
1 cup small shell Macaroni, drain and rinse.
Cook:
2 chicken breasts
Combine & add:
1 can sliced water chestnuts
2 cups cooked chicken cut up
green onions
1 large bottle chopped pimento
20 oz can pineapple tidbits
1 cup red grapes (sliced in two)
1 cup diced celery
1 cup diced apple
1 can broken cashews
Dressing:
Stir together and add:
1/2 cup Kraft Coleslaw Dressing
1/2 cup mayonnaise
Salt and pepper to taste

Red Potato and Green Bean Salad

1½ pounds small red potatoes, quartered, cooked, and cooled
¾ pound fresh green beans, cut into 3- to 4-inch pieces
1 small red onion, diced
¼ cup minced fresh basil or equivalent dried basil
salt and pepper to taste
Cook green beans in a pot of salted, boiling water until crisp-tender, aout 5 minutes. Drain and put into bowl of ice water to cool. Drain. Combine beans, potatoes, onions, and basil in a large bowl.
Dressing
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
dash of Worcestershire sauce
½ cup extra-virgin olive oil
Blend vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and oil in a small bowl. Add dressing to salad; toss to coat. Season with salt and pepper.

Nelly Godoy’s “Buen Nariz” Venezuelan Potato Salad

3-4 C. potatoes, cooked & chunked
3-4 T. chopped onion
2-3 C. cooked chicken
½ - 1 C. Mayonnaise
Cilantro, chopped

Tabbouleh

Combine & chill:
¾ C. bulgur wheat
2 medium tomatoes, diced & drained
1 cucumber, peeled, seeded & diced
1 C. parsley, chopped
¼ C. lemon juice
1 T. olive oil
Fresh mint, chopped

Kathy Callister’s Bean Salad

Drain and rinse in cold water:
1 can wax beans
1 can green beans
1 can French beans
1 can red kidney beans
1 can garbanzo beans
Add:
½ C. chopped green pepper
Dressing:
2 ¼ C. sugar
1 C. oil
1 ½ C. vinegar
3 t. salt
3 t. pepper
Pour dressing over beans and refrigerate 24 hours.
Stir into mixture four hours before serving:
1 red onion, thinly sliced

Bonnie & Julie’s Broccoli, Bacon and Cheese Salad

Bonnie & Julie’s Broccoli, Bacon and Cheese Salad that the Venezuelan Obreras y Obraros del Templo loved at the Fiesta de Navidad

Combine:
2 finely chopped broccoli flower heads
½ C. finely chopped red onion
1 lb. bacon, fried crisp and chopped
1 C. grated cheddar cheese
raisins
sunflower seeds
celery (optional)

Dressing:
½-1 C. mayonnaise
¼ C. sugar
2 T. cider or red wine vinegar

Grandma Packer’s Sour Cream Cucumbers

Slice:
4 cucumbers
Sprinkle with:
salt & pepper
Allow to stand 30 minutes. Drain.
Combine & stir into cukes:
2 T. chopped dill pickle
2 T. onion
2 T. lemon juice
1 T. sugar
1 C. sour cream

Grandma Packer’s Cucumbers

Combine:
1 C. White vinegar:
½ C. water.
Add:
sliced cucumbers
sliced red onions
salt
pepper
lemon pepper
garlic salt
onion salt
Marinate over night.

Corned Beef Cole Slaw with Verna Johnson’s Dressing

Thinly slice:
Cabbage
Combine & toss with cabbage:
Mayonnaise
Wine vinegar
Lemon juice
Onion salt
Pepper
Salt

Texas Cole Slaw

Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar

Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed

Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.

Jane Grace’s Every Night Dinner Salad

Chopped ice berg lettuce
Chopped romaine
Grated carrots
Sliced red cabbage
Sunflower seeds
Sprouts
Dressing:
2 C. plain low-fat yogurt
2 C. imitation mayonnaise
2 t. garlic salt
1/8 t. pepper
2 t. dried parsley
2/3 t. minced red onion

Debra Stewart’s Snap Pea Salad

Toss together:
1 bag of snap peas, chopped
1 cup green cabbage, chopped
1 stalk chopped celery
½ red pepper, chopped
3 green onions
2 hard boiled eggs
1 can sliced water chestnuts, drained
Stir together and toss into salad:
1/3 C. mayonnaise
1 t. prepared mustard
1 t. minced garlic
Dash paprika

Aunt Kathy’s Overnight Buffet Salad

Layer twice in a 9 x 13 baking dish:
1 large bunch spinach, chopped & dry
1 head red lettuce, dry
1 10 oz. pkg frozen peas
3 C. chopped green onion
4 hard boiled eggs, grated
½ lb. crisp cooked bacon, crumbled
Combine and spread over salad:
1 double pkg. Ranch dressing mix
2 C. mayonnaise
½ pt. sour cream
1/2j pt. plain yogurt
Garnish with:
tomato wedges
green pepper rings
olives
hard boiled egg wedges
Cover & chill.

Suzanne Mosman’s Layered Salad

Layer:
1 large head lettuce, chopped
1.2 C. celery, chopped
½ c. green pepper, chopped
¼ C. red onion, chopped
1 pkg. (10 oz.) frozen peas
1 can water chestnuts, sliced
1 ½ C. sharp, cheddar cheese, grated
12 oz. thick bacon, fried & crumbled
Mix together and spread over the top:
1 ½ C. mayonnaise
2 T. sugar

San Jose 22nd Ward Layered Cold Pea Salad

Combine:
4 C. chopped lettuce
1 C. chopped celery
1 bunch chopped green onion
1 C. mayonnaise
Line bottom of bowl with mixture and sprinkle with good layer of:
Grated Parmesan cheese
Cook and drain:
1 pkg frozen peas
Cool and layer on above.
Sprinkle with another layer of:
Parmesan cheese
Crumble on top:
12 slices crisp, cooked bacon
Sprinkle with more:
Parmesan cheese
Chill
Serves 10.

Romaine Salad

Combine:
1 head romaine lettuce, chopped
5 mushrooms, sliced
1 can mandarin oranges, drained
1 red onion, sliced
Dressing:
Combine:
4 T. sugar
4 T. vinegar
½ C. oil
½ t. salt
Pepper
Chill.
Before serving toss in:
½ C. caramelized almonds
(see recipe above)

Jana Moses’s Mandarin Almond Salad

Melt together in skillet until sugar is pale caramel in color:
3 T. white sugar
½ C. slivered almonds
Pour onto foil and separate with fork and let cool.
Tear in piece:
1/2 bunch each romaine and leaf lettuce
Add:
¾ C. chopped celery
½ C. chopped green onion
1 can mandarin oranges, drained
Dressing:
2 T. cider vinegar
¼ C. oil
2 T. chopped fresh parsley
1 T. brown sugar
½ t. salt
dash of Tabasco

Suzanne Mosman’s Mandarin Salad

Combine:
2 qts. Greens
Chopped Celery
Mandarin oranges
Chopped Green onions
Grapes
Pecans
Dressing:
¾ C. sugar
1 T. dry mustard
½ t. salt
1/3 c. cider vinegar
1 t. onion juice
1 C. salad oil
1 ½ T. poppy seeds

Sydney & Linda Smith’s Spinach Salad

Toss together:
1 bunch spinach
1 head romaine lettuce, cut
1 purple onion, sliced
¾ pound fresh mushrooms
¾ pound Swiss cheese, grated
1 C. cottage cheese
½ poun bacon, cooked & crumbled

Poppy seed Dressing:
Stir together:
1 C. olive oil
1/3 C. red wine vinegar
1 t. dry mustard
½ C. sugar
1 t. salt
¾ t. poppy seed
Pour over salad immediately before serving and toss.

Pineapple Spinach Salad

Toss together:
4 C. fresh baby spinach leaves
I can pineapple chunks, drained
½ C. sliced red onion
½ C. toasted sliced almonds
½ C. Italian dressing

Lis’s Spinach & Strawberry Salad

Mix:
spinach and romaine lettuce
¼ red onion, thinly sliced
1 gala apple, diced
1 lb strawberries, sliced
¾ lb pecans, spiced
To spice pecans:
¼ C. butter
2 ½ T. sugar
¼ C. orange juice
¾ t. salt
½ t. cumin
¼ t. cayenne pepper
¾ t. mace
Cook for 3 min, add pecans and coat well. Bake on cookie sheet @ 250º for 40 min.
Dressing:
½ C. mayo
½ C. sugar
¼ C. milk
2 T. white vi negar
2 T. poppy seeds
Whisk and refrigerate.
Toss salad ingredients, adding nuts and dressing, immediately before serving

Julie’s Spinach Salad

Toss together:
2 bunches romaine or spinach
2 cans mandarin oranges (drained)
1 pkg sliced mushrooms
red onion rings
1 bottle bacon bits
candied almonds
melt 1/2 cup white sugar in a dry fry pan, (stir until turns brown and melts). Toss in 1 small pkg slivered almond and stir till well coated. Pour onto a plate and spread out a bit so they can cool quickly. Break into little pieces and add to salad
Add dressing just before serving.
Dressing:
Blend till smooth in a blender:
1/3 cup red wine vinegar
3/4 tsp salt
3/4 cup oil
1/2 cup sugar
3 or 4 green onions
3/4 Tbsp poppy seeds
1/3 tsp dry mustard

Grandma Packer’s Spinach Salad

Combine:
Fresh Spinach
Mushrooms, sliced
Red onion, sliced
Cottage cheese
Grated Swiss cheese
Dressing:
Mix together, pour over salad & toss:
1 1/2 C. oil
¾ C. red wine vinegar
1 ½ T. sesame seeds
¾ t. dry onion
½ C. sugar
1 ½ t. salt
¾ t. dry mustard

Good Samaritan Hospital’s Shrimp & Pear Salad from Megan’s birth

Lettuce Leaf Base
Pear Half
Cooked, chilled salad shrimp
Sour cream & mayonnaise dressing

Serve with:
nut bread with creamed cheese and orange marmalade.

Suzanne Mosman’s Chicken Salad

Combine:
2 C. diced cooked chicken
¾ C. grated cheese
½ C. diced celery
½ C. slivered almonds
9 oz. crushed pineapple
½ t. paprika
½ t. salt
½ C. mayonnaise
Top with:
½ C. mayonnaise
½ C. whipped cream

Grandma Packer’s Chicken Salad

Combine:
Chicken, cooked and chunked
Ripe black olives
Green grapes, halved
Pecans, chopped
Celery, chopped
Serve on lettuce leaf.

Dressing:
1 ¼ C. sour cream
1 C. mayonnaise
4 t. honey
2 T. lime juice

East Pasadena Ward Alfalfa Sprout Salad

Individual Servings
Chopped lettuce base
Cottage Cheese Scoop
2 slices avocado
2 slices tomato
Toasted sunflower seeds
Pine nuts
Top with blue cheese dressing
1/3 C. blue cheese
1 C. yogurt
1 C. sour cream
1 C. mayonnaise
2 t. wine vinegar
1 t. garlic salt
3 t. minced onion
2 t. lemon juice
½ t. lemon pepper
Cover with:
alfalfa sprouts


To make sprouts:

Soak 3 T. alfalfa seeds in cold water overnight. Drain & spread in a thin layer on a piece of clean terry cloth placed in the bottom of a large flat pan that is at least 2 inches deep.
Cover with foil and set aside for 3 days. Sprinkle with water, lightly every 4 or 5 hours during the day and then recover. On the third day continue to sprinkle but leave cover off. Sprout tops will turn green during the day. Pluck sprouts off terry cloth and put in a covered jar in the refrigerator. Sprouts will keep well for about 3 days. Use in salads, sandwiches, wraps, etc.

Chart House Bleu Cheese Dressing

Blend at low speed 2 minutes:
¾ C. sour cream
½ t. dry mustard
½ t. black pepper
½ t. salt
1/3 t. garlic powder
1 t. Worcestershire sauce
Add & blend 30 sec at low speed:
1 1/3 C. mayonnaise
Add & blend 2 minutes at low speed:
4 oz. bleu cheese, crumbled
Let sit 24 hours before using
Makes 2 ½ C.

East Pasadena Ward Tuna Salad

Combine:
Chopped lettuce
Tuna packed in water, drained
Chopped Black Olives
Chopped tomatoes
Cheddar cheese chunks
Crush corn chips

Serve with:
Blue cheese or avocado dressing.

Cobb Salad

Romaine lettuce, cut in squares
Chopped cooked chicken
Chopped tomato
Chopped bacon pieces
Chopped avocado
Crumbled boiled egg
Crumbled blue cheese
Ranch dressing
Place items separately on lettuce with dressing on the side.

Fisherman’s Grotto Chef’s Salad Dressing:

Combine:
1 ½ C. chili sauce
½ C. celery, ground fine
½ C. sour pickles, ground fine
2 C. mayonnaise
1 t. lemon juice
½ t. Worcestershire sauce
1 t. horseradish

Chef’s Salad

Combine;
Ham strips
Beef strips
Turkey strips
Cheddar cheese strips
Swiss cheese strips
Boiled egg wedges
Tomato wedges
Serve on shredded lettuce with
a cup of dressing along side.

Shrimp or Crab Louis

Slice bed of lettuce onto plate.
Top with ½ C. shrimp or crab meat.
Garnish with boiled egg slices and black olives & tomato wedges
Top with Thousand Island dressing

Caesar Dressing

Combine:
½ C. olive oil
1 t. salt
12-15 finely cut, oil packed, flat fillet anchovies
1 t. freshly ground pepper
2 T. lemon juice
1 egg
½ to ¾ C. freshly grated Parmesan
cheese

Chicken Caesar Salad

Combine:
Cubed Romaine lettuce
Grated Parmesan Cheese
Croutons
Grilled Chicken Strips
Caesar Dressing

(Yummy as a wrap in flour tortillas)

Debra Stewart’s Hot Chicken Salad

Combine:
4 1/2 cups diced cooked chicken
4 1/2 cups of sliced celery
1 6 oz. package slivered almonds
1 large red pepper sliced
1 1/4 t. salt
2-3 stalks chopped green onion
2 C. fresh bamboo shoots
1 can sliced water chestnuts
chopped parsley

Mix together and stir in:
1/4 c. lemon juice
2 C. mayonnaise (low-fat or imitation doesn't work)

Place in 9 x 13 pan.

Top with:
1 C. shredded cheese
1 C. crushed potato chips

Bake at 400 for 20 minutes only.
Serve hot over bed of sliced fresh baby spinach leaves

Bobbie Poppleton’s Greek Salad

Combine:
4-6 Roma tomatoes, chopped
1 large cucumber, chopped
3-4 stalks of celery, chopped
1 green pepper, chopped
1 small red onion, chopped
Add:
1 small can garbanzo beans, drained
1 small can black olives, sliced
Mix together & add:
½ C. extra virgin olive oil
1/3 C. white wine vinegar
Pinch of garlic
½ t. basil
Fresh mint (optional)
Top with:
4 oz. crumbled feta cheese

Serve with:

Parmesan Pitas

Split into 2 rounds each.
1 pkg. pita bread
Spread lightly on one side with : butter
Sprinkle with:
Parmesan cheese
Broil in oven until cheese is bubbly and edges begin to brown. Let cool a few minutes and they will harden into a nice crunchy accompaniment to the salad.

Lis’s Chinese Chicken Salad

Combine all ingredients into a large bowl.

1 head of cabbage- shredded
2 green onions – chopped
½ cucumber – chopped
2-4 packages of Top Ramen noodles (I use 2. Don’t use seasoning)
toasted sliced almonds*
2 cooked chicken breasts**

*Mix sliced almonds with sugar in a saucepan on stovetop (for ½ cup of almonds use 2-3 T. sugar – this is an estimate, doesn’t have to be exact amounts, just use however much you like – lots of sugar = yummy!). Keep stirring as it warms and melts the sugar. The sugar will become syrupy and coat the almonds. The second the almonds start to brown take them off the heat and dump them out onto a piece of foil to cool.

**Boil thawed chicken in water for about 10 minutes on stovetop (like you do for Chicken pasta salad). To see if it is done, cut through center and check for pink. Pink bad, white good!

Dressing:
¼ C. vegetable oil
¼ C. red wine vinegar
¼ C. sugar
½ tsp. salt
¼ tsp. pepper

Mix dressing ingredients and pour over salad. Can serve right away or chill for a few hours so noodles have time to soften.

Southwest Chicken, Black Bean & Cilantro Salad

In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
¼ cup sliced black olives (jalapeno flavored, optional)
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture:
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6.

Lis’s Chicken & Pear Poppy Seed Salad

Combine:
2 C. cooked chicken
1 pkg. fresh spinach
2-3 cored, diced pears
½ pound feta cheese
2 C. chopped pecans

Dressing:
¼ C. finely chopped red onion
½ C. sugar
1.3 C. white vinegar
1 C. canola oil
1 ½ T. poppy seeds

Mom’s Taco Salad

Brown:
1 pound ground beef
1 medium onion, chopped
in 2 T. olive oil
Season with:
Garlic
Salt and pepper
Add:
½ C. red chili sauce or mild enchilada sauce
1 C. salsa
1 can refried beans
1 can kidney beans or black beans
Simmer 30 to 60 minutes.
Serve over:
Corn tortilla chips
Top with:
Shredded lettuce
Grated cheddar cheese
Chopped tomatoes
Salsa
Guacamole
Sour cream
Chopped olives
Raisins, optional

Lemon Custard Cream Pie

Combine in the top of a double boiler:
1/3 C. cornstarch
1 C. sugar
Stir in:
1 1/3 C. fresh lemon juice &
2 t. freshly grated lemon peel
Fill bottom of double boiler with 1 inch of water. Place pan over high heat and bring water to a simmer. Stir until mixture is thick and shiny- 8 to 9 minutes.
Whisk to blend:
3 large eggs
Whisk in
½ C. lemon mixture
Return to pan and stir until mixture is very thick and reaches 160 degrees on an instant read thermometer, about 5 minutes.
Remove top pan and place in a bowl of ice, stir often until mixture is cool to touch, about 6 minutes.
In a bowl, beat until stiff:
1 C. whipping cream
Fold in lemon mixture and spread evenly in a baked pastry pie shell.
Scatter strands of long thin lemon peel on top.
Chill uncovered until slightly firm, about 2 hours.
Serve

Martha Stewart’s Key Lime Pie

Graham cracker crust:
Combine in blender or food processor:
14 graham crackers (1 ½ C. crumbs
6 T. melted butter
¼ C. sugar
½ t. cinnamon
Press into 9 inch pie pan
Bake 8 minutes then refrigerate 1 hour.

Combine thoroughly with whisk:
5 large egg yolks
1 14 oz. can sweetened condensed milk
¼ C. plain yogurt
Wisk in:
5 ounces (5/8 C.)
key lime juice
Pour into graham cracker crust.
Bake 8 minutes in preheated 350 degree oven.
Cool & refrigerate 2 hours.
Spread over top of pie:
Whipped cream
Refrigerate overnight.

Dear Abby’s Famous Pecan Pie

Prepare pie crust.
Mix together well:
1 C. light corn syrup
1 C. firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 C melted butter
½ t. salt
1 t. vanilla
Pour into pie crust.
Sprinkle into crust:
1 heaping cup pecan halves
Bake at 350 degrees 45-50 minutes or until center is set and toothpick comes out clean. Cover with foil if crust is getting too brown.
Cool.
Top with:
Whipping cream or
Ice cream

Maxine Anderson’s Chocolate Bavarian Cream Pie San Jose 22nd Ward

Combine:
3 egg yolks
½ C. sugar
¼ t. salt
Slowly add:
1 C. scalded milk
Cook in a double boiler until mixture coats spoon.
Stir together until dissolved and add to first mixture:
1 T. (1 envelope) gelatin
¼ C. cold water.
Add & blend until smooth:
2 squares unsweetened chocolate, melted
Chill until partially set.
Add:
1 t. vanilla or mint extract
Fold in:
3 stiffly beaten egg whites
1 C. heavy cream, whipped
Pour into:
chocolate crumb crust.
Top with:
whipped cream
chocolate curls
Chill until serving.

Best Coconut Custard Pie Ever from The Oregonian

Preheat oven to 400 degrees.
In a medium saucepan over medium heat combine & cook until hot:
1 ¾ C. 2 % milk
3 eggs
½ C. granulated sugar
¼ t. salt
½ t. vanilla
Remove from heat and add:
¾ C. coconut
Pour into:
Unbaked 9 or 10 inch pie shell, partially baked & cooled
Bake for 25 minutes until center of pie barely jiggles when shaken. Cool.
Combine & sprinkle over pie:
½ C. coconut
2 T. butter
¼ C. brown sugar
Broil 3-4 inches from heat for 2-4 minutes until topping starts to bubble. Do not burn.

New York Neighbor’s Peach Coconut Pie from Sierra Madre

Fry until light brown:
1 large pkg. coconut
7/8 stick or margarine
Press into pie plate to form a crust.
Drain & lay in crust:
1 large can sliced peaches
Combine & chill until thick:
1 pkg. vanilla instant pudding
1 C. milk
Fold in to pudding mixture:
½ pt. whipped, chilled whipping cream, whipped
Spread mixture onto peaches and refrigerate.

Perfect Peach Pie from The Oregonian

Sweet Pastry Dough:
Combine in bowl of food processor using metal blade:
2 C. flour
¼ C. granulated sugar
¼ t. salt
1 t. baking powder
Add & pulse 10 or 12 times to mix in finely:
8 T. cold unsalted butter cut
in pieces
Add and continue to pulse until the dough forms a ball:
2 eggs
Remove from bowl and wrap in plastic . Chill for several hours or overnight.
Roll out dough and place in a 9 inch pie plate.
Filling:
Combine:
½ C. sugar
2 T. flour
¼ t. grated nutmeg
Stir into:
3 pounds ripe peaches, peeled & sliced
Put in pie crust & top with:
½ t. almond extract
2 T. cold unsalted butter
Roll out top crust and cut into strips.
Place strips on top of peaches to form a lattice.
Crimp edges.
Bake on bottom level of the oven for 20 minutes at 375 degrees.
Lower temperature to 350 degrees, move pie to middle level and continue baking for about 20 minutes loner or until dough is well colored and filling is bubbling.

Erik & Matt’s Awesome Blackberry Pie (Kathy Black’s Recipe)

Mix together:
3 or 4 C. handpicked Oregon blackberries
1 C. white sugar
1/3 C. flour
1 t. cinnamon
Rub flour on face.
Pour berry mixture into:
unbaked pie shell.
Dab fruit mixture with
2 T. butter.
Put top crust on pie.
Bake 350 degrees for 40 minutes.
Makes one pie.

Winning Apple Pie from The Oregonian

Pastry:

Mix together:
5 C. flour
1 T. baking powder
3 T. brown sugar
1 t. salt
Cut in:
1 ¾ C. lard or vegetable shortening
Combine:
1 beaten egg
1 T. vinegar
water to make 1 C.
Add to flour mixture, blending with fork to make a soft dough that leaves the side of the bowl and can be formed into a ball.
Divide dough into six balls and wrap in plastic wrap and refrigerate. Freeze what is not being used immediately.
Makes enough crust for 3 2 crust pies.
Roll out one round of prepared pastry and line a 9 inch pie plate.

Apples:

Place in a large crock or bowl:
10 quarts peeled, cored, sliced cooking apples
Add:
7 C. granulated sugar
¼ - ½ C. fresh lemon juice (juice from one or two lemons)
Cover and allow to stand overnight so apples can release their juice.
The next day, lift apples slices from the juice and place them in clean, hot quart canning jars until jars are ¾ full. Heat juice to the boiling point and our over the apples to within 1 inch of the tops of the jars. Release bubbles by slipping a plastic knife between fruit and side of jar. Wipe jar rim clean with a clean, dry cloth or paper towel; attach lid
Add ring and process for 20 minutes in boiling-water bath.
Makes 7 to 8 quarts.
Drain, reserving liquid:
1 quart apples canned in their own juice.
Arrange apple slices in the pastry crust.
Stir together until smooth:
2 T. cornstarch
A little apple juice
Add:
Remaining apple juice
1 T. lemon juice
Pour over apple slices & sprinkle with:
Cinnamon
Butter
Roll out 2nd pastry and cut with slits.
Moisten edges of bottom crust with water and put top crust over it and press around edges.
Trim the top crust, tuck the edges under and crimp to seal.
Brush the crust with any leftover egg-water mixture.
Bake about 45 minutes at 400 degrees or until golden brown. To keep the outer edge of the crust from over cooking, cover it lightly with a 2 inch strip of aluminum foil.

Venezuela Pumpkin Pie

Combine:
6 eggs
29 ounces solid pack pumpkin
2 C. brown sugar
1 t. salt
2 t. cinnamon
½ t. cloves
½ t. ginger
½ t. nutmeg
2 C. evaporated milk
Pour into two unbaked pie shells.
Bake 450 degrees for 10 minutes, then 350 degrees for 45 minutes.

Kathy Black’s Pumpkin Pie

Combine:
2 eggs, beaten
1 16 oz. can pumpkin
½ C. brown sugar
½ C. white sugar
½ t. salt
1 t. cinnamon
½ t. ginger
¼ t. ground cloves
1 C. evaporated milk

Pour into unbaked pie shell.
Bake 15 minutes at 425.
And 45 minutes at 350.
Makes one pie.

Martha Stewart’s Pumpkin Pie 101

CRUST:
Makes 2 pie crusts
Place into food processor and process for a few seconds to combine:
2 ½ C. flour
1 t. coarse salt
1 t. sugar
Add:
½ pound unsalted butter, cut into small pieces.
Add:
5 T. ice water in a slow, steady stream through the feed tube just until the dough holds together, 30 seconds.
Divide dough in half.
Roll and place in the bottom of two pie tins, make edge and prick crust all over with fork.
(Chill the crust and then line with foil and beans (to keep the crust from bubbling) and bake for 15 minutes at 350 degrees, if desired, to keep the crust from becoming soggy.)

FILLING
Combine:
3 C. pumpkin puree
1 ½ C. packed light brown sugar
2 T. cornstarch
1 t. salt
1 ½ t. cinnamon
1 ½ t. ground ginger
¼ t. ground nutmeg
6 eggs
3 C. evaporated milk

Pour into 2 pie shells.
Bake until a knife inserted into the center of the pie comes out almost clean. This will take 40-45 minutes at 350 degrees.
Top with:
Whipped cream.

Aunt Kathy’s Pie Crust

Mix in pie plate:
1 ½ C. flour
1 t. salt
1 t. sugar
Combine and add to flour:
½ C. canola oil
2 T. milk
Stir together and push into sides of pan to form crust.

or mix in a bowl , make into a ball and roll between Saran.

Martha Stewart’s Perfect Pie Crust

Combine:
2 1/1 C. flour
1 t. salt
1 t. sugar
Cut in to texture of coarse meal:
1 C. (2 sticks) chilled, unsalted butter
Blend in until a handful of dough squeezed together just holds its shape:
¼ to ½ C. ice water- 2 T. at a time
Divide dough into 2 equal pieces and put each piece on a piece of plastic wrap. Flatten and form two disks.
Wrap and refrigerate for at least 1 hour.
Roll each disk on a lightly floured board.
Lightly butter pie plate.
Place dough on plate, fit to plate and cut off excess leaving one inch overhand. Fold dough under to reinforce edge.

Smashed white bean and avocado club

2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Old Spaghetti Factory Creamy Pesto Dressing :

3/4 cup oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
Hot pepper sauce [Serve with at table instead of in dressing. Add 1/4 tsp.
paprika, if desired.]

Directions:
Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade
This recipe from CDKitchen for serves/makes 2.5 cups

Raspberry Streusel Bar with Lemon Cream Filling

1 c unsalted butter, softened
3 c flour
1 1/2 c old fashioned oats
1 1/2 c brown sugar
1 t salt
1 t baking powder
1 egg, separated
14 oz can sweetened condensed milk
1/2 c fresh lemon juice
2 t lemon zest
2 1/2 c fresh raspberries
Preheat oven to 350 degrees. Line a 9 x 13 pan with foil, leaving a 1" overhand. Lightly butter foil.
Combine flour, oats, sugar, salt, and baking powder. Cut in butter. Reserve 2 c of crumbs for topping.
Blend egg white into remaining crumbs and press into bottom of the pan. Bake the crust 10-12 minutes.

Meanwhile, whisk together the condensed milk, lemon juice, zest and egg yolk. Let stand for five minutes until thickened.

Sprinkle raspberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the berries. Spread gently with a spatula to distribute a little more evenly. Be careful not to crush the berries. Bake until the lemon mixture begins to form a shiny skin, 1-8 minutes.

Sprinkle reserved topping over the lemon raspberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and topping is brown--about 25-30 minutes.

Let bars cool in the pan for about an hour. Refrigerate until firm. Lift out using the foil overhang and cut into squares.

Lasagna

1 T olive oil
1 minced onion
Salt & Pepper to taste
1 garlic clove
28 oz crushed tomatoes
28 oz diced tomatoes
1/4 t oregano
1/8 t red pepper flakes
1/2 lb ground pork--I think I used 1 lb of each meat
1/2 lb ground beef
Cook tomatoes until acid cooks off. Add everything else and simmer.
Filling
15 oz ricotta
1 1/4 c grated parmesan
1/2 c minced fresh basil
1 egg
1/2 t salt
1/2 t pepper
1 pkg no boil lasagna noodles
1 lb shredded mozarella
Mix ricotta, parmesan, basil, egg, salt and pepper.
Spread 1/4 c tomato sauce in 9 x 13 pan. Place 3 noodles on top. Then 3 T ricotta mixture on each noodle. Spread. 1 c mozzarella. layer 2 more times. For final layer--noddles, sauce, mozarella and then parmesan. cover with foil and bake 15 min at 375. Remove foil and bake about 25 min--until cheese is brown and sauce is bubbly. Let set 10 minutes.

Doug’s Salmon Marinade

½ C. olive oil
½ C. soy
¼ C. lemon
1 T. dill
Ground cloves

Best Dip Ever

1 can black eyed peas (drained & rinsed)
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatoes
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil