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Cranberry Salad Vi

In a large bowl, mix together the cream cheese, mayonnaise, sugar, cranberry sauce and pecans.In a mixing bowl, beat the whipping cream until stiff peaks form; add the vanilla and confectioners suga ...

Waldorf Astoria Red Cake

Cream together the shortening, sugar, and eggs.Make a paste with food coloring and cocoa. Add to shortening mixture.Add salt and buttermilk to mixture.Next add flour, vanilla, vinegar, and baking so ...

Cantaloupe With Salami Salad

Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad. ...

Summer Salad

Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve. ...

Ham Salad Pitas

Combine sour cream, lemon juice and mustard in a bowl. Add ham, cheese, almonds, grapes and onions. Toss lightly to coat.Divide ham mixture evenly between pita pockets. You may eat these as is or he ...

Greek Seasoning

Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months. ...

Sushi-Inspired Tuna Salad

In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread. ...

Marinated Crab Legs

In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.Put the garlic, beer, water and onion into a larg ...

Spinach Artichoke Cornbread

Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.Mix Cheddar cheese, spi ...

Crispy Southwest Salad

Cook bacon in skillet then crumble on paper towel.Heat oven to 425 degrees F.Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.Bake for 10 minutes, tossing half way thro ...

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