Ingredients:

12 Slices Bacon, crumbled
1/4 C Red Onion, chopped
1/2 C Sunflower seeds or chopped nuts
1/2 C Raisins or diced ed rapes
3 Bunches Broccoli florets
1 C Miracle Whip
1/4 C Sugar
2 T Apple Cider Vinegar
1/2 t Salt
3 T Milk

Directions:

Mix last five ingredients together for dressing.

Fry bacon, drain, and crumble. Chop onion, prepare broccoli and combine all salad ingredients. Add dressing and toss. Refrigerate until serving.

Ingredients:

1 bag Corn Chips
Red, Yellow, and Green Peppers, chopped
Catalina Dressing

Directions:

Put corn chips in a bowl, and add 3/4-1 C chopped peppers. Add Catalina dressing until covered. Serve immediately.

Ingredients:

16 oz Peas, thawed
1 C Cauliflower, chopped
1 C Celery, diced
1 C Almonds, slivered
1/4 C Green Onions, sliced
1 C Ranch Dressing
1/2 C Sour Cream
1/2 t Dill Weed
1/4 t Salt

Directions:

In a large bowl combine first five ingredients. Mix dressing, sour cream, dill weed and salt together and pour over veggies. Mix well. Cover and chill until serving.

Ingredients:

1/3 C White Vinegar
1/3 C Sugar
1/2 t Red Pepper Flakes
1/2 t Salt
2 lbs Cucumber, quartered
1/4 C Red Onion, chopped
2 T Fresh Cilantro
2 T Fresh Mint
1/4 C Roasted Peanuts

Directions:

In a large bowl mix vinegar, sugar, pepper flakes and salt. Stir until sugar is dissolved.

Add cucumber, onion, cilantro, and mint; toss until well covered. Refrigerate for one our. Add the choped roasted peanuts and toss again.

Ingredients:

16 oz Tri-color Spiral Pasta
1/2 C Carrots, thinly sliced
2 stalks Celery, chopped
1/2 C Pepper, chopped
1/2 C Cucumbers, sliced
2 Tomatoes, diced
1/4 C Onion, chopped
1 bottle Italian-style dressing
1/2 C Parmesan, grated

Directions:

Cook pasta in a large pot of boiling water until al dente. Rinse under cold water, and drain.

Mix carrots, celery, cucumber, pepper, tomatoes, and onion together in large bowl.

Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture; add Parmesan cheese and mix well.

Ingredients:

6 oz Lemon Jell-o
2 C Boiling Water
2 T Lemon Juice
1/2 C Sugar
2 C Crushed Pineapple
2 C Grated Cheddar
2 C Whipping Cream

Directions:

Dissolve the lemon jell-o with the boiling water in a 9×13 pan. Add the lemon juice, sugar, and pineapple. Refrigerate just until set.

Whip cream until stiff peaks form. Add grated cheddar to jell-o mixture and fold in the whipped cream. Refrigerate for 1 hour and sprinkle with cheese before serving.

Variations: use orange jell-o or marble cheese.

Ingredients:

6 C Rice, cooked
8 oz Crab Legs, diced
1/4 C Chives
3 T Lemon Juice
1T Lemon Zest
1/2 Cucumber
1 C Yogurt
1t Salt
Pinch Cayenne Pepper

Directions:

Mix all ingredients together and taste to check seasonings. Press into jello mold, seal and refrigerate several hours. Cut cucumber into slices and place around edge of round plate. Turn mold out onto cucumber slices and garnish with lemon slices.

Can be used with tuna, salmon, shrimp or lobster.

Ingredients:

1 C Sour Cream
1/2 C Coconut
2 C White Mini Marshmellows
14 oz Pineapple Tidbits
8 oz Mandarin Orange Segments

Directions:

Drain pineapple and mandarin oranges into a cup. Combine first four ingredients and mix well. Add drained juice until salad is fairly runny. Fold in mandarin orange segments.

Refrigerate for 1 hour before serving. Marshmellows will absorb juice.