RICE SALAD made by Kathy
1/2 cup light olive oil
1/4 cup white wine vinegar
1/4 cup minced onion
2 Tbsp. minced fresh tarragon leaves or 1 tsp. dried tarragon leaves, crumbled
2 1/2 tsp. salt
fresh ground white pepper
2 1/2 quarts water
1 1/2 cups long grain rice
1 1/4 cups fresh or frozen green peas
1/2 cup chopped pimiento
1/2 cup chopped fresh parsley
1/4 cup chopped green bell pepper
1 1/2 pounds fresh asparagus (enough for about 1 1/2 cups tips)
12 small cherry tomatoes
12 green or black Mediterranean olives
To prepare dressing, whisk olive oil, vinegar, onion, tarragon, 1/2 tsp. of the salt, and white pepper to taste in a small bowl and reserve. Heat 2/12 quarts water and remaining 2 tsp. salt in a large saucepan to boiling. Stir in rice, cook, uncovered, until rice is barely tender, about 15 mins. Drain. Place hot rice in a large bowl, toss reserved dressing with rice until thoroughly mixed. Reserve at room temp until cooled. Steam fresh or frozen peas in steamer over boiling water until crisp and tender, about 1 min. Rinse under cold water to cool; drain well. Add peas, pimiento, parsley, and green pepper to rice; toss to combine. Reserve salad, covered at room temp. Cut asparagus tips 1 1/2 inches long. Steam asparagus tips in vegetable steamer over gently boiling water until asparagus tips are crisp-tender, about 3 mins. Remove asparagus tips; rinse under cold running water. Drain, reserve at room temp. At serving time, mound rice salad in center of large round platter. Arrange asparagus tips on rice and cherry tomatoes and olives around the base of the salad. Tip: This salad can be refrigerated if not served immediately. It should be allowed to stand at room temp for at least 1 hour before serving.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs made by Diane
1 15 - 15 1/2 ounce can chickpeas (garbanzo beans), rinsed
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. fresh lemon juice
4 tsp. extra-virgin olive oil
1 small garlic clove, pressed
1/2 cup (packed) freshly grated Parmesan cheese
coarse kosher salt
Combine chick peas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl. Add the Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with salt and pepper. Salad can be made 4 hours ahead and covered and refrigerated. Serve chilled or at room temp.
Radish, Arugula , Red Onion Salad with Tangerines made by Diane
2 tangerines (such as Pixie or Satsuma)
2 Tbsp. finely chopped radishes plus 12 large radishes trimmed, very thinly sliced on the diagonal
1 Tbsp. chopped red onion plus 1/2 cup thinly sliced
1 Tbsp. plus 2 Tsp. fresh Meyer lemon juice or regular lemon juice
1/4 cup extra virgin olive oil
coarse kosher salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups packed arugula
1/4 cup coarsely chopped fresh mint.
Finely grate enough peel from tangerines to measure 1 tsp. and place in a small bowl and reserve for dressing. Using a sharp knife, cut off the top and bottoms of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4 inch-thick slices; set aside. Combine 2 Tbsp. finely chopped radishes, 1 Tbsp. chopped red onion, lemon juice, and grated tangerine peel in a small bowl and let stand 5 mins. Whisk in the extra-virgin oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper. Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in a large bowl; sprinkle with kosher salt. Drizzle dressing over the salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.
Macaroni Salad made by Judi
1 box of elbow macaroni
1-2 cups chopped celery
3/4 cup chopped onions (I used green and regular)
1/4 cup chopped carrots
1/4 cup chopped radishes
1/4 - 1/2 cup chopped sugar snap peas
5 hard boiled eggs chopped
Mix all the above with a combo of mayo and miracle whip until all covered. Add 3-4 cups Italian based dressing and salt and pepper to taste. Judi says you can add more or less or each chopped ingredient and omit some if they are not to your liking.
SPINACH SALAD made by Judi. Thank you to our 2 youngest helpers Kaylen and Brandon (Judi's grandkids) for their help and posing so nicely for this pic.
1 bag of spinach
2 small or 1 large can of mandarin oranges
thinly sliced rec onion (I used about 1/2 of an onion)
dressing:
1 Tbsp. orange marmalade (If you don't have orange marmalade use 1 Tbsp. honey and squeeze some orange into it or just add some orange zest.
2-3 Tbsp. red wine vinegar
approx. 1/3 cup olive oil
salt and pepper to taste
Shake together and pour over lettuce mixture
Note: Judi does not really use recipes. She is one of these talented cooks that just uses what she has on hand and mixes things together and they turn out so delicious. She has tried to estimate her ingredients so know that you can make her dishes to your taste by adding or subtracting.
Potato Salad made by Stacey
10 lbs. boiled potatoes, cut into chunks
Mayo - I use Hellman's
chopped onions to taste
8 hard boiled eggs, chopped
salt and pepper to taste.
Mix all the above and enjoy.
Egg Salad Sandwiches made by Barb
Frosted Orange Salad made by Andrea
2 (3 oz.) packages of orange jello
3 cup boiling water
2 pts. orange sherbet (1 quart or 4 cups)
1 small package of mini marshmallows
3 (6 oz) cans mandarin oranges
Topping:
1 cup reserved juice from the oranges (add water if not enough juice)
1/2 cup sugar
2 Tbsp. flour
2 Tbsp. butter
1 beaten egg
1 cup Cool Whip
Dissolve gelatin in the boiling water and stir in sherbet until dissolved. Add the marshmallows. Drain and add the oranges. Be sure to keep the juice. Pour into a 9 x 13 glass pan. Chill until set. Make the topping by mixing all the ingredients together except for the cool whip and cook until thick in a double boiler. Cool. Add 1 cup Cool Whip. Gently spread on top of the salad and chill until ready to serve.
Graham Cracker, Raspberry, and Pudding Trifle made by Stacey and inspired by our dear friend Lidia who passed away several years ago
1 box honey graham crackers
1 large container cool whip
3 large boxes of instant vanilla pudding
3 cups milk
1 can raspberry pie filling
Beat pudding and milk until thick and then mix in the cool whip.
Layer as follows: layer of graham crackers
layer of pudding mixture
layer of 1/2 can raspberry filling
repeat layers
top with graham crackers
cover with pudding mixture
Almond Sheet Cake made by Andrea (second in a series of 3 sheet cakes)
Cake:
2 sticks of margarine
1 cup of water
2 cups of flour
2 cups of sugar
1 tsp. baking soda
1 tsp. salt
1/2 cup sour cream
2 eggs
2 tsp. almond extract
Frosting:
1 stick margarine
6 Tbsp. milk
1 box powdered sugar
1 cup chopped nuts
2 tsp. almond extract
Bring the 2 sticks of margarine and 1 cup of margarine to a boil. Take off the heat and add the flour, sugar, baking soda, salt, sour cream, eggs, and almond extract. Beat well and pour into a greased and floured jelly roll pan. Bake in a preheated 375 degree oven for 15 minutes or until lightly brown. For the frosting bring the margarine and milk to a boil. Cool and add the powdered sugar, nuts, and almond extract. Mix well and ice the cake while still warm but not hot. Since not everyone likes nuts I actually only use 1/2 the nuts and put them on one side of the cake.
1 package butterscotch morsels
8 oz. Chinese noodles
3/4 cup creamy peanut butter
3 1/2 cups mini marshmallows
Melt the morsels in the microwave and add the peanut butter and mix until creamy. Add the Chinese noodles and marshmallows. Mix thoroughly and place by Tbsp. onto a waxed paper lined tray. Cool in refrigerator until ready to serve. Makes about 3 dozen treats.
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