Best Recipes

• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon minced fresh oregano, or 1 teaspoon dried
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 2 cans artichoke hearts, drained, halved
• 1 green bell pepper, washed, seeded and diced
• 12 black olives, sliced
• 12 stuffed green olives, sliced
• 2 tomatos, peeled, seeded, cut into julienne strips
• fresh spinach leaves, if desired

Combine olive oil, vinegar, herbs, garlic and pepper tomake marinade.  Pour marinade over artichokes.  Cover and refrigerate overnight for 8-10 hours.  One hour before serving, lightly toss marinated artichokes with bell pepper, olives and tomatos.  Let stand at room temperature until serving time.  Serve over fresh spinach leaves, if desired.  Serves 8-10

• 2 cups cooked, drained artichoke hearts
• 3/4 cup Vinaigrette Bonne Femme
• watercress or parsely sprigs (optional)

Combine artichoke hearts and dressing.  Season with salt to taste.  Cover and let stand for at least an hour before serving.  If made ahead, cover and refrigerate for up to 2 days.  Garnish with watercress, if desired.  Makes 4 servings.

Vinaigrette Bonne Femme;

• 1 tablespoon Dijon mustard
• 3 tablespoons wine vinegar
• 1/2 cup olive oil
• 1 tablespoon shallot or red onion, minced

Mix until well blended.  Makes 3/4 a cup

• 1 large avocado
• 6 and 1/2 oz. can crabmeat
• 1 tablespoon mild, Dijon mustard
• juice of 1/2 lemon
• 2 tablespoons mayonnaise
• 1 tablespoon pimiento, chopped

Cut avocado in half and remove stone from center.  Remove peel from avocado and sprinkle with lemon juice to prevent discoloration.  Combine crabmeat, mayonnaise, mustard and pimiento.  Season with fresh ground pepper and a small pinch of salt.  Pile crabmeat onto avocado halves and serve chilled, but not ice cold.

• two 3 oz. packages Blackberry Jello
• 17 oz. can blueberries, drained
• 8 oz. package cream cheese
• 1/2 pint sour cream
• 1/2 cup chopped pecans
• 2 cups boiling water
• 15 oz. can crushed pineapple, drained
• 1/2 cup sugar
• 1 teaspoon vanilla

Dissolve gelatin in boiling water.  Add enough water to pineapple and blueberry juice to make 1 cup and add gelatin mix.  Stir in blueberries and pineapple.  Pour 1/2 of mixture in pan and let set in refrigerator.  Combine cream cheese, sugar, sour cream and vanilla.  Spread half over set jello.  Pour remaining half of jello mixture on top and let set in refrigerator.  Spread rest of cheese mixture on top and sprinkle with pecans.

• 1 head cauliflower cut in pieces
• large spanish onion, cut & separate rings
• 1/2 pound cookded chicken, diced
• 1/2 cup Parmesan cheese
• 1 package feta cheese, cut in chunks
• 1/2 cup sugar, sprinkle over
• 1 head lettuce, iceberg or romain
• 2 cups mayonnaise, drop by spoonfuls

Layer ingredients in order the night or day before serving.  Set overnight in tightly covered bowl.  Toss and serve.

• 1 package Velveeta Shells & Cheese Dinner
• 1 cup chopped cooked chicken
• 8 oz. can pineapple tidbits, drained
• 1/2 cup Miracle Whip Salad Dressing
• 1/2 cup celery slices
• 1/4 cup chopped red or green pepper
• 2 tablespoons green onion slices

Prepare Dinner as directed on package.  Add remaining ingredients; mix well.  Chill.  Add additional salad dressing before serving, if desired.  Makes 4 servings.

• 1 can limeade (small)
• 1 package egg custar (small)
• 1 jigger white rum
• 8 oz. cream cheese
• 1/4 cup real mayonnaise
• 16 oz. can crushed pineapple
• 1 small container prepared whipped topping
• 1/2 cup pecans
• red or green food coloring (optional)

Blend the first 6 ingredients in a blender; add a few drops of food coloring.  Transfer to a mixing bowl and fold in whipped topping and pecans.  Line a container with wax paper; pour mixture in.  Freeze until ready to serve.

• 2 cups sliced beets
• 2 garlic cloves, minced
• 1/2 teaspoon salad herbs
• 1/2 cup olive oil
• 2 onions, sliced in thin rings
• 2 bay leaves
• 1/2 cup vinegar
• salt and pepper to taste

Place the sliced beets on a platter, top with onion rings, and sprinkle with minced garlic.  Break the bay leaves in two, and insert among the beets.  Sprinkly with salad herbs, salt and pepper, add olive oil and vinegar.  Chill well and serve.

• 1 large head cabbage, finely chopped
• 1 cup celery, finely chopped
• 2 cups sugar
• 1 teaspoon celery seed
• 1/2 tablespoon onion, grated
• 1/2 cup green pepper, chopped
• 1/2 cup vinegar

Combine all ingredients and mix well.  Store in refrigerator in tightly covered container.  This is better if made a day ahead.

• 4 cups cooked chicken
• two cans cream of chicken soup
• 2 cups celery, chopped
• 1 cup slivered almonds
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup mayonnaise
• 2 cans water chestnuts, drained
• 1 and 1/2 cups grated cheddar cheese
• potato chip crumbs (on top)

Chop chicken into bite-sized pieces.  Combine all ingredients together and place in large casserole dish.  Put potato chip crumbs on top and bake at 350 degrees until hot and bubbly, about 45 minutes.  Serves 10-12.

• 3 cans cut green beans, drained
• 2 garlic cloves, chopped
• wine vinegar
• fresh parsley, chopped
• 2 cans garbanzo beans, drained
• salt and pepper to taste
• oil

Combine all ingredients except parsley.  Chill well or overnight.  Use parsley to garnish when served.

• 2 tablespoons scallions or whole green onions, finely chopped
• 2 cups cooked chicken, cut up
• 1/4 cup carrots, finely chopped
• 1/4 cup mayonnaise or salad dressing
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• lettuce leaves
• 2 avocados, cut into wedges
• juice of 1/2 lime (about 2 tablespoons)
• 1 teaspoon salt
• 1 cup cooked green peas
• 1/4 cup celery, finely chopped
• juice of 1/2 orange (about 3 tablespoons)
• 1/4 teaspoon freshly ground pepper
• 3 oranges, pared and sectioned

Sprinkle scallions with lime juice and 1 teaspoon salt.  Cover and refrigerate.  Mix remaining ingredients except lettuce, oranges and avocados; cover and refrigerate at least 1 hour.  Spoon salad on lettuce.  Garnish with oranges and avocados; sprinkle with scallions

• 1 orange, pared and sectioned
• 1 small onion, sliced and separated in rings
• 1 medium cucumber, sliced
• orange dressing or French dressing
• crisp salad greens

Toss orange sections, cucumber slices, onion rings and orange dressing in bowl.  Cover and refrigerate 1-2 hours.  To serve, remove salad with slotted spoon.

Orange Dressing;

• 1/2 cup salad oil
• 1/2 teaspoon grated orange peel
• 1 tablespoon sugar
• 1/8 teaspoon dry mustard
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1/8 teaspoon salt

Shake all ingredients in tightly covered jar.

• 2 pounds fresh broccoli florets
• 2 cups mung bean sprouts
• 1/2 pound mushrooms, sliced

Dressing;

• 1/3 cup oil
• 2 teaspoons ketchup
• 1/3 cup vinegar
• 1/2 teaspoon salt

Steam broccoli for 2 minutes.  Mix with mushrooms and sprouts.  Mix ingredients for dressing together and shake well.  Pour dressing over salad.  Refrigerate until cold.

• two 10oz. packages fresh spinach
• 6 hard boiled eggs, chopped
• 1/2 package  dried ranch dressing
• 1/2 pound bacon, fried crisp and crumbled

Dressing;

• 1/3 cup vegetable oil
• 1 teaspoon salt
• 1 medium onion, chopped
• 2 teaspoons prepared mustard
• 1/3 cup vinegar
• 1/2 teaspoon pepper
• 2/3 cup sugar

Combine ingredients for dressing and shake well; let sit for one day.  Combine all ingredients for salad and pour dressing over top just before serving; toss well.

• 1/2 medium head of cauliflower or 10 oz. package frozen
• 1/4 teaspoon oregano
• lettuce leaves
• 2 tablespoons oil and vinegar dressing
• 1/4 teaspoon salt

Separate cauliflower into florets.  Cook florets until crisp and tender.  Drain.  Mix dressing, oregano and salt; pour on hot cauliflower and toss.  Cover and refrigerate at least 3 hours.  To serve, remove cauliflower with slotted spoon to lettuce-lined bowls.

• 16 oz. box rotini or shell macaroni, cooked and drained
• 7 oz. can tuna, drained and flaked
• 1/2 cup celery, chopped
• 1/2 teaspoon pepper
• 1 cup mayonnaise, or more if needed
• 10oz. package frozen peas, cooked slightly and drained
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 small jar pimientos, chopped

Combine all ingredients and mix well.  Chill for several hours

• large can Royal Anne Cherries, drained
• 2 cans mandarin oranges, drained
• 1 pint whipping cream
• 8 tablespoons vinegar
• 4 tablespoons margarine
• 1 large can pineapple tidbits, drained
• 1 package miniature marshmallows
• 4 eggs
• 8 tablespoons sugar

In double boiler cook 4 eggs, vinegar, sugar, using mixer stir constantly until thickened; will foam and rise to top of pan.  Remove fro heat and add margarine.  Cool mixture.  Then add fruit and marshmallows, mix together well.  Whip one pint of whipping cream and fold into fruit and dressing mixture.  Refrigerate overnight.  Serves 10