Spicy Tomatillo Ranch Dressing

2 c mayonnaise
1 1/2 c buttermilk
1 envelope ranch buttermilk dressing mix
1 jalapeño (seeds optional)
juice of one lime
1 clove garlic, minced
3 shakes of Tabasco sauce
4 T green chile sauce
1/2 bunch cilantro

Mix all well in blender.  Store in refrigerator.

Zucchini "Noodles" with Pesto

Pesto:
2 C tightly packed basil leaves, 1/2 C olive oil, 3 T pine nuts, 2 medium cloves garlic, minced, 1/2 t salt, 1/2 C grated parmigiano-reggiano

Zucchini Noodles:
3 medium zucchini, 1 T olive oil, shaved parmigiano-reggiano for serving

First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.  Add 1/2 C (or to taste) of the pesto and toss the mixture well.  Place in serving bowl and top with shaved parmigiano-reggiano. Serve immediately.
**From A Homemade Life by Molly Wizenberg**The original recipe added real noodles to make this a main dish, but I seem to like it more with just zucchini.  Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!

Picture and recipe from Traci Magleby

Spinach Salad

1 bag baby spinach

2 big cans mandarin oranges

4 boiled eggs

15 slices bacon

croutons

Brianna's Poppyseed Dressing (toss in just before serving)

Spinach Poppyseed Salad

1 pkg spinach, washed and torn

1 pkg European Salad Blend

1/2 lb swiss cheese, grated

1/2 lb bacon, cooked and crumbled

1/2 purple onion, sliced thin

1/2 lb mushrooms, sliced thin

Poppyseed Dressing

Mix the above ingredients together just before serving.

Poppyseed Dressing:

1 c sugar

3/4 c apple cider vinegar

2 T mustard

2 T poppyseeds

2 t salt

1 1/4 c oil

1 chopped onion blended smooth

Mix together and refrigerate over night to blend flavors.  Shake well before serving.

Rainbow Jello

Grape Jello, 3oz pkg

Berry Blue Jello, 3oz pkg

Lime Jello, 3oz pkg

Lemon Jello, 3oz pkg 

Orange Jello, 3oz pkg

Cherry Jello, 3oz pkg

2 cups Vanilla yogurt or Sour Cream

One flavor at a time.  Start with grape.  Dissolve jello in 1 cup boiling water.  Divide jello in half (about 2/3 c each).  In one half add 2 T water--set aside.  In the other half at 1/3 c yogurt or sour cream.  Whisk until blended.  Pour cloudy mixture in 9x13" glass pan creating your first layer.  Wait 30 minutes and add the other half of jello that you added water to.  Wait 30 minutes and repeat above with each flavor.

Potato Salad

8-10 Potatoes, peeled cut in 1" cubes and boiled

1 jar (medium size) dill pickles, cut in 1" pieces
10 eggs, hard boiled, peeled, cut in 1" cubes
1 pkg celery, sliced thin
few green onions, sliced thin

Dressing:
3/4 jar (medium size) mayonnaise (I use light)
1 T+ yellow mustard
1 T garlic salt
1 1/2 T dill
pepper to taste

Lynette's Chicken Salad

Mix:

2 T oil

2 T vinegar

2 T orange juice concentrate

1 t salt

Pour over:

5 c cubed, cooked chicken (6-8 chicken breasts)

Marinate over-night.

Add:

3 c cooked cold rice

13 oz pineapple tidbits

1 can mandarin oranges

Add:

1 1/2 c celery

grapes

Add:

1 c mayonnaise

1 c miracle whip

Lynette Bateman

Lisa's Holiday Salad

Dressing:
1 egg or 1/3 C egg beaters
¼ C cider vinegar
¼ C sugar        
¼ t cinnamon
¼ t cloves        
¾ C canola oil
salt to taste ( 1/2 tsp?)

Blend all ingredients except for oil.  When well blended, gradually add oil while blender is running.
Keep refrigerated until ready to serve.

Salad:
Mixed greens        
craisins
Apples            
mushrooms
Sugared pecans
(Lisa's sugared pecans- 1 C pecans, ¼ C brown sugar, 2 T cream Bake 350 for 20 min)

Traci Magleby

Frog Eye Salad

1 c sugar                                                       

2 T flour                                                        

2 1/2 t salt                                                      

2 eggs, beaten                                                  

1 3/4 c pineapple juice                                 

1 T lemon juice                                               

3 qts water                                                    

1 c coconut (optional)                                    

1 c mini marshmallows (opt.)                      

1 T cooking oil
1 pkg (16 oz) Acini de Pepe
3 cans (11 oz) mandarin oranges, drained
2 cans (20 oz) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained 
1 carton (8 oz) whipped topping

Combine sugar, flour and one-half teaspoon of the salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cook mixture to room temperature.  Bring water, remaining two teaspoons salt and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again and coll to room temperature.  Combine egg mixture and Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in airtight container.  It also may be frozen, though freezing somewhat alter the texture.  Makes 25 servings.

Curry Chicken Salad

1/2 c mayonnaise
1 T honey
1 t curry powder
2 c cubed cooked chicken
1 c halved grapes
1/2 c chopped pecans (I substitute almonds)
4 green onions, chopped

Mix together.  Serve with lettuce on your choice of bread.

Chicken Salad

10 cups cooked chicken cut in cubes

2 ½ cups Coleslaw Dressing

2 ½ cups Mayonase

5 cups pineapple tidbits

5 cups celery, chopped

2 slices onion chopped

5 cups grapes

1 ½ cups slivered almonds

Mix and let set overnight

Lynn Bird