FOR THE POTATO SALAD: Cook 10 pounds waxy new
auce (or more) for up to 1 hour.<
To make the dressing; in a bowl whisk all dressing ingredients
n the potatoes.
Sliver a medium to large bunch celery
In a colander, rinse frozen peas under hot water for 3-4 minutes (keeping the peas crunchy).
In a large bowl combine peas, diced onion, cubed cheddar cheese, roughly chopped hard boiled eggs and mayonaise. Stir with wooden spoon gently to combine and chill for at least an hour. Just before serving sprinkle with salt and pepper to taste.
Serve as a side dish or for a refreshing salad for lunch or dinner!
Enjoy with family and friends.
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
o cool completely.
In a large bowl, mix together chopped
nd cool quickly.
Using a wire whisk, prepare dressing by
Break-up broccoli and cauliflower into florets; quarter tomatoes.
Combine all vegetables, cheese and bacon in a large bowl.
Combine salad dressings; pour over salad and toss to mix. Chill.
Makes 16 to 20 servings.
In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
In a large bowl combine the cold
Pour enough orange juice over top to almost cover.
A cup or two of pineapple juice adds just enough sweetener.
Serve well chilled either by itself or over sherbet.
Recipe can be cut in half for smaller groups or doubled if needed.
When taking this fruit to a cookout or picnic, I always bring two bowls.
Serve one and keep the other on ice in cooler for later.
Always a favorite at family gatherings.
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.
Cook unpared potatoes covered in boiling water (1/2 teaspoons salt to 1 cup water) 30-40 minutes, or until tender; drain.
Cool slightly; peel and cut into cubes.
Toss with onion, salt, pepper and Italian salad dressing.
Cover; chill throughly, at least 8 hours.
About 2 hours before serviing, add mayonaise, celery and eggs; toss unitl well covered.
Chill.
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 dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix
Dressing -- Mix in a measuring cup the jelly, olive
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).