FOR THE POTATO SALAD: Cook 10 pounds waxy
In a large bowl combine the cold
In a large skillet, cook ground beef, onion and green pepper, half at a time, until meat is brown.
Drain off fat.
Cook noodles according to package; drain well.
Return noodles to kettle.
Stir in meat mixture, tomato soup, cheese, chili sauce, pimento, salt, chili powder, pepper and 2 cups water.
Mix well.
Divide mixture between 2 (13 x 9 x 2-inch) baking dishes.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Combine Ready Hamburger Mix and green chili salsa in a medium skillet.
In a large salad bowl, combine lettuce, tomatoes, avocado, green onions, grated cheese and kidney beans.
Add hamburger mixture.
Toss gently.
Add tortilla chips and top with salad dressing of your choice.
Makes 8 servings.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large bowl combine beans, celery and green onion.
For dressing in a screw-top jar combine vinegar, molasses, oil, mustard and pepper.
Cover and shake well to mix.
Pour dressing over bean mixture.
Stir to coat.
Cover and chill 4 to 24 hours stirring occasionally.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix
ven to 350e.
Spray a 9x13-inch casserole dish with
ll the marinade ingredients in a large bowl, mix well,
Combine all the fruit in a large bowl.
In a mixing bowl, beat dressing ingredients until smooth.
Pour over fruit; toss gently to coat.
Serve immediately.
Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
In a large aluminum pan with deep
Dice onions & green peppers.
Brown ground beef & sausage with onions & green peppers; drain and then keep warm.
Heat tomato sauce & tomatoes to a boil.
Add chili powder, salt & sugar to the tomato mixture stirring well after addition Return to a boil.
Add meat mixture to the tomatoes stirring well after addition
Return to a boil.
Add beans to chili mixture & heat through stirring regularly.
Mix salad ingredients together.
Mix dressing ingredients together (except the feta).
Toss everything together.
Best if it stands for at least an hour at room temperature.
To serve top each serving with feta.
This stores well for a long time in a large ziploc bag if you only add the feta when served.
auce (or more) for up to 1 hour.<
Preheat oven to 350 degrees F.
Mix first 3 ingredients in a small bowl.
Place chicken in two 9\"x13\" baking dishes - you might need to squish a little.
Pour sauce mix over chicken.
Bake for 1 hour or until chicken is cooked (juices run clear, reaches 180 degrees internally).