1 med. can mandarin oranges, drained
1 can pineapple tidbits, drained
1 banana, sliced
1 cup seedless green grapes
1 container (6-8 oz.) vanilla yogurt

Combine in a bowl. Serve.

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2 Tbsp extra-virgin olive oil
1 medium red onion (about 8 oz),halved and thinly sliced
1 & 1/4 lb baby spinach
2 Tbsp balsamic or sherry vinegar
1/2 cup pecans, coarsely chopped
1/4 cup crumbled blue cheese


Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

Add vinegar to

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5 pounds boiled potatoes (peeled and cubed)
5 tablespoons miracle whip
2 tablespoons pickle relish
2 tablespoons yellow mustard
salt, pepper to taste
8 eggs boiled and chopped

Mix ingredients together and chill well.


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1 tablespoon fresh lemon juice 3/4 teaspoon dijon mustard 3 tablespoons olive oil 1/2 pound fresh spinach (6 c. packed) washed, stems discarded 1 cup thinly sliced fresh mushrooms 3 slices bacon, cooked, crumbled 1/2 cup thinly sliced red onion 1/2 cup crumbled blue cheese (or feta) In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl combine the spinac

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3 cups (about 1 lb) cored, diced Golden Delicious apples
1 tbs lemon juice
1/2 cup diced celery
1/2 cup raisins
1/4 cup broken walnuts
1/3 cup mayonnaise


Toss apples with lemon juice; add celery, raisins and walnuts. Add mayonnaise; mix well.


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One 3 ounce package cherry jello
1 cup hot Water
1 can cranberry sauce (whole berries or plain)
1 cup apples, chopped
1 cup celery, finely chopped
1 cup pecans, chopped


Mix jello with hot water until dissolved. Add cranberry sauce. Mix well. Add remainder of ingredients. Mix. Pour into 8 x 8 inch pyrex dish. Allow to congeal.


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1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar


In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.


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1 medium head cauliflower, broken into florets and sliced
1 package (16 ounces) frozen French-style green beans, thawed
1/2 pound fresh mushrooms, sliced
1 large red onion, sliced and separated into rings
1 teaspoon dried basil
1 teaspoon dried oregano
1 bottle (8 ounces) reduced-fat Italian salad dressing


In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.


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8 cups fresh baby spinach
1/2 pound fresh mushrooms, sliced
4 green onions, chopped
6 bacon strips, diced
2 to 3 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3 hard-cooked eggs, cut into wedges


In a large salad bowl, combine the spinach, mushrooms and green onions. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add the lemon juice, water, mustard and pepper to the drippings; cook and stir until

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4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)

Garnish:
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley


Combine chicken broth, water, half & half, cheese, flour, onion and pepper
in a large saucepan. Whisk to combine and to break up any lumps of flour,
then turn heat to medium/high.

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6 Large potatoes
1 small onion chopped
2 ribs celery chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
2 tablespoons prepared mustard
4 tablespoons dill pickle juice. (from your pickle jar)
or 4 tablespoons bottled Italian dressing.
2 tablespoons wine vinegar
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
Optional 1/4 finely chopped green pepper
1/4 teaspoon paprika + some to sprinkle on top for decoration

Serves 4 to 6

Pre-bake or Microwave 6 large potato

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1 cup dry beans

6 cups water

1 teaspoon salt

Ham bone

1 onion



Wash Beans. Put beans into water and boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Add salt and ham bone. Cover and cook over low heat for 2 hours. Chop onion, add to soup and cook until beans are soft, about 30 minutes. Remove bone and serve.


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1 cup miniature marshmallows
1 cup chunk pineapple, drained
1 cup mandarin oranges, drained
1 cup shredded coconut
1 cup sour cream

Mix all together and refrigerate for 12 to 24 hours before serving.


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14.5 oz. chicken broth
14.5 oz. can tomatoes
3 cup water
1 Tbsp.dried thyme leaves
2 Tbsp. butter
1 cup chopped onion
1/4 cup chopped green bell pepper
1 Tbsp. minced parsley
3 Tbsp. chili powder
1 lb. boneless chicken; cut to bite-size
2 lbs. turkey sausage; sliced
2 cups frozen sliced okra
3 cups cooked rice
2 cups frozen baby shrimp; cooked

Combine all ingredients, except shrimp, okra and rice, in large pot. Salt, pepper and garlic powder to taste. Bring to a boil; reduce

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1 tablespoon fresh lemon juice
3/4 teaspoon dijon mustard
3 tablespoons olive oil
1/2 pound fresh spinach (6 c. packed)
washed, stems discarded
1 cup thinly sliced fresh mushrooms
3 slices bacon, cooked, crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese (or feta)

In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

In a bowl combine the spinac

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