Avocado Basil Pasta

From the Kitchen of: Colie Morby

Ingredients:

8 oz. bowtie pasta

2 avocados halved, seeded, peeled, and coarsely chopped

6 slices crispy bacon, drained and crumbled

2/3 cups chopped basil (sometimes I use dried basil but only about 1 Tbs.)

2 Tbs. lemon juice

1 Tbs. olive oil

3 cloves garlic, minced

¼ tsp. ground black pepper

1/8 tsp. salt (I don’t add any salt to anything I cook and it’s still good)

½ cup shredded Romano cheese (Parmesan works too)

Directions:

1.       Cook pasta according to package directions.  Drain.

2.      Meanwhile, in a large bowl combine avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt.  Add the hot pasta and toss to combine.

3.      Transfer to a serving bowl, sprinkle with cheese.

Fantastic Potato Salad

From the Kitchen of: Jessica Bright

Ingredients:

6 medium red potatoes

1 small onion, finely chopped (can use green)

1 cup celery, chopped

1 teaspoon salt

6 hard-cooked eggs, diced 

2 eggs, beaten

1/2 cup white sugar (can be reduced to 1/3)

2 teaspoon cornstarch (Can increase the amount of corn starch for thicker dressing)

salt to taste

1/2 cup vinegar (can use ¼ apple cidar vinager, and ¼ white vinegar)

1 (5 ounce) can evaporated milk

1 teaspoon prepared yellow mustard

1/4 cup butter

1 cup mayonnaise

1 tsp. of celery seed for the dressing

*can add ¼ to ½ cup of chopped dill pickle, or ½ cup sweet relish to dressing before adding it to the potatoes

**you can also add 4 strips of crumbled bacon

Directions:

1.      Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. (if you are adding bacon, this is where you would add it)

2.      While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

3.      Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Ramen Noodle Cabbage Salad

From the Kitchen of: Allie White

Ingredients:

1 head cabbage shredded

4 cups cooked chicken

2 packages of ramen noodles (Chicken flavor) Just noodles at this point

4 Tbs. sliced almonds

Green onions to taste

Dressing:

4 Tbs. sesame seeds

¾ cup oil

4 Tbs. sugar

6 Tbs. rice vinegar

2 flavor packets from ramen noodles

1 tsp. salt

½ tsp. pepper

Directions:

Combine first set of ingredients for salad, and second set for the dressing.

** This will make a lot!!! I always cut it in half!

Strawberry Cookie Salad

From the Kitchen of: Alyssa Beveridge

Ingredients:

1 small pkg. instant vanilla pudding (dry mix)

1 can of pineapple tidbits (drain and save the juice)

1-12 oz. cool whip (soft not frozen)

1 can of mandarin oranges (drained)

1 large banana (optional)

1 cup sliced fresh strawberries

1 pkg. fudge stripe cookies (crushed)

Directions:

1.    Place pudding in bowl.

2.    Add pineapple juice to moisten.

3.    Add cool whip.

4.    Add oranges and pineapple.

5.    Add strawberries and cookies last (Fold in gently).

6.    Serve immediately... It doesn’t keep well but it tastes delicious!

Tortellini Salad

From the Kitchen of: KamiAnne Dastrup

Ingredients:

1 package of tortellini

1 bottle Kraft Creamy Caesar dressing

1 cucumber, peeled and cut

1 can olives, cut in half

Cherry tomatoes, cut in half

Grated parmesan cheese

Directions:

1.    Cook the tortellini according the instructions on the package. Drain and rinse in cold water.

2.    In a bowl combine the cooled tortellini, cucumber, olives, and cherry tomatoes. Add enough dressing to coat everything with a thin even layer of dressing (I think I usually only use about half the bottle).

3.    Sprinkle parmesan cheese on top. Serve fresh or refrigerate until ready to serve.

Broccoli Salad

From the Kitchen of: Kristie Kano

Ingredients:

2 heads chopped fresh broccoli

1 cup Craisins

4 bacon strips, fried crisp and crumbled

Dressing

3 Tbs. red onion diced

Directions:

1.      Combine broccoli, Craisins, and red onion

2.    Stir in crumbled bacon and dressing* just before serving..

*Dressing should be added to individual portions just before serving to prevent wilting.  Any leftover salad should be stored without dressing added.

Dressing:

1 cup mayonnaise

½ - ¾ cup sugar

About 2 Tbs. white vinegar or to taste

Blend all ingredients.  Keep refrigerated.

**Makes 6-8 servings

Mandarin Almond Salad