Spicy Gingerbread Cookies

Ingredients
1/2 cup margarine, butter, or solid vegetable shortening, softened
1/2 cup granulated sugar
1 large egg
1/2 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions
1. In large bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy, beat egg in well, beat in molasses.

2. In second bowl combine flour, ginger, baking soda, cinnamon, salt, and pepper, at low speed, beat gradually into margarine mixture. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight.

3. Heat oven to 350 degrees F. Work with half dough at a time, keep remainder chilled. On lightly floured work surface, roll out to 1/8-inch thickness, cut into desired shapes. Reroll trimmings to make more cookies of desired shapes.

4. Place shapes on lightly greased cookie sheets, spacing about 1 inch apart, bake 6 to 9 minutes, depending on shape and size of cookies, until firm to touch. Remove cookies immediately to wire racks to cool.

Sesame Broccoli

Ingredients
1 tablespoon soy sauce
1 tablespoon sesame oil
1/4 cup dry vermouth or sake
2 teaspoons honey
2 heads broccoli, cut into flowerets
1 tablespoon sesame seeds, toasted


Directions
Combine soy sauce, sesame oil, wine, and honey in a bowl. Set aside. Steam broccoli until tender. Toss broccoli and dressing together. Sprinkle sesame seeds over broccoli and serve.

Rice with Toasted Almonds

Ingredients
2 cup rice
4 cup chicken broth
salt
pepper
1/2 cup slivered almonds


Directions
1. Cook the rice in the chicken broth until all of the liquid is absorbed.
2. Season to taste.
3. In a small skillet melt the butter and cook the almonds until golden brown.
4. Add to the rice and serve hot.

Ginger Orange Tuna

Ingredients
1/2 cup freshly squeezed orange juice
2 tbsp. all fruit orange marmalade
1 1/2 tbsp. ginger root, peeled and minced
1 1/2 tbsp. canola oil
1 1/2 lb tuna steak
1 1/2 cup orange, sectioned
1 cup chopped scallion


Directions
1. In a small bowl mix together the orange juice, marmalade, ginger, and oil.
2. Place the tuna in a single layer on a shallow rimmed dish.
3. Pour the marinade over the tuna and marinate for 30 minutes, flipping the tuna once.
4. Coat a broiling pan with nonstick spray.
5. Place the tuna steaks on the broiling pan and place the marinade in a heavy medium saucepan.
6. Broil the steaks about 6 inches from the broiler for about 5 minutes on each side, or until cooked through.
7. Add the orange sections and scallions to the saucepan and bring to a boil.
8. Boil for 2 minutes.
9. Serve the steaks topped with the orange ginger sauce.

Zan-z-Bar Milk Tart

Ingredients
3 tablespoons butter, melted
3 tablespoons flour
1 cup sugar
1/2 teaspoon cinnamon
1 9 inch tart shell, blind baked
2 large eggs
1 vanilla bean, split or 1 tbls vanilla extract
3/4 quart heavy cream


Directions
make roux with butter and flour(melt butter and add flour. Cook until carmel brown. Stir constantly or it will burn). In another pot, combine cream, sugar, cinnamon, and vanilla and heat to a strong simmer. Slowly add cream to roux. Stirring constantly and cook over low heat for approximately 5 minutes. Cool mixture. After mixture has cooled, stir in whipped whole eggs. Pour into pie shell and bake for 1 hour Cool to room temperature and garnish with fresh berries and melted chocolate. Best served at room temperature.

Zucchini with Toasted Almonds and Pecorino

Ingredients
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup sliced almonds
3 to 4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks (about 5 cups)
Salt
Freshly ground black pepper
4 ounces Pecorino Romano, thinly sliced into 12 triangular sheets with an old-fashioned cheese slicer or very sharp knife, or shaved into shards with a vegetable peeler.


Directions
Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half of the almonds to each pan. Cook, tossing or stirring, until the almonds are golden brown, approximately 30 seconds. Add half of the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds. Remove the pans from the heat, season with salt and pepper, and return to the heat for 30 seconds, tossing to distribute the seasoning.
Divide the zucchini and almonds among 4 warm salad plates, drizzle with extra-virgin olive oil, arrange the Pecorino sheets in a pyramid over each serving, and get it to the table while it's still nice and hot.

Tomato-Chicken Stew

Ingredients
2 lb boneless skinless whole chicken breast
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp onion powder
1/4 tsp paprika
1 tbsp vegetable oil
1 chopped onion
1 cored and chopped green bell pepper
1 (8-ounce) can tomato sauce
1/2 cup chicken broth


Directions
1. Cut the chicken into 1-inch cubes and pound until tender.
2. Place the flour on a large plate and mix in the salt, pepper, onion powder, and paprika.
3. Dredge the chicken pieces in the seasoned flour.
4. In a medium skillet or a shallow flameproof casserole, heat the oil over moderate heat.
5. Add the onion and green pepper and saute for about 5 minutes, or until the onion is soft.
6. Remove the vegetables from the skillet and set aside.
7. Add the chicken to the skillet and brown on both sides.
8. Return the vegetables to the skillet and pour the tomato sauce over.
9. Add the broth, cover, and simmer until the chicken is tender, about 10 to 15 minutes.

Corn & Black Bean Salad

Ingredients
1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste


Directions
In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2 to 24 hours before serving.
Makes 4 cups. Serving size about 1/2 cup.

Nutrition Facts
Calories 120 calories
Protein 6 grams
Fat 6 grams
Sodium 60 milligrams
Cholesterol 66 milligrams
Saturated Fat 0 grams
Carbohydrates 20 grams
Fiber 5 grams

1/2 cup mayonnaise

Ingredients
4 cups fresh or frozen cranberries, ground in food processor
2 cups granulated sugar
1 (20-ounce) can crushed pineapple, undrained
1/2 cup pecans, chopped
1 cup heavy cream, whipped
1 cup miniature marshmallows


Directions
Mix cranberries and sugar and let stand for 2 hours. Add pineapple, and pecans. Mix well. Fold in whipped cream and marshmallows. Let stand overnight before serving. Attractive served in leaf lettuce cups.
Makes 12 servings.

Nutrition Facts
Amount Per Serving
Calories: 235
Calories from fat: 66
Total fat: 7 gm
Saturated fat: 3 gm
Cholesterol: 14 mg
Sodium: 6 mg
Carbohydrate: 44 gm
Protein: 1 gm

Citrus Slaw

Ingredients
1/2 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 teaspoon sugar
1/4 teaspoon each salt and black pepper
3 cups shredded cabbage (red or green)
1 cup shredded carrot
1/2 of a green bell pepper, thinly sliced
2 tablespoons golden raisins


Directions
Stir together mayonnaise, orange juice concentrate, sugar and salt and black pepper. Stir in shredded cabbage, carrot, green bell pepper, and golden raisins. Mix to coat, cover and keep in refrigerator until ready to serve.

Cherry Berry Salad

Ingredients
2 cups pitted fresh Northwest Rainier cherries
2 cups pitted fresh Northwest red sweet cherries
1 cup fresh blueberries
1 cup cored diced apples
Honey Lime Dressing (recipe follows)
Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.
Makes 6 servings.

Honey Lime Dressing:
Combine 2 tablespoons olive oil, 1 tablespoon each fresh lime juice and honey, 2 teaspoons minced fresh mint, 1/2 teaspoon shredded lime peel and 1/8 teaspoon salt; mix well. Makes about 1/3 cup.

Tips:
Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries.
Fresh pineapple or orange may be added to salad.
Nutritional Analysis Per Serving: 150 Cal., 1 g pro., 6 g fat (31% Cal. from fat), 26 g carb., 0 mg chol., 2 g fiber, 49 mg sodium.

Blueberry-Orange-Onion Salad + Blueberry Sour Cream Dressing

Blueberry-Orange-Onion Salad
Ingredients
1 orange, peeled, the pith removed and sliced thinly
1 Vidalia onion, thinly sliced (or other sweet variety of onion)
Salad greens, torn into bite-sized pieces
1 cup blueberries

Directions
Blueberry Sour Cream Dressing (recipe follows)
Arrange orange and onion slices over a bed of salad greens. Sprinkle blueberries on top. Serve with Blueberry Sour Cream Dressing.



Blueberry Sour Cream Dressing
Ingredients
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons crushed blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
Combine all ingredients until well blended. Serve with Blueberry-Orange-Onion Salad.

Grapefruit and Black Bean Salad

Ingredients
Lettuce leaves
2 Florida Grapefruit, peeled, thinly sliced and seeded
1 (15-ounce) can black beans, rinsed and drained
1 medium cucumber, halved lengthwise and sliced
1 cup cubed canned papaya, drained
2 ounces reduced-fat Monterey Jack cheese, cut into 1/4-inch cubes
1/2 cup 100% Florida Grapefruit Juice
3 tablespoons snipped fresh cilantro
2 teaspoons honey
1/4 teaspoon ground cumin


Directions
Line 4 salad plates with lettuce. Arrange grapefruit slices on plates. Arrange beans, cucumber, and papaya in mounds on lettuce. Sprinkle with cheese.
For dressing, in a screw-top jar combine grapefruit juice, cilantro, honey and cumin. Cover and shake well. Drizzle some of the dressing over the salads.

Grilled Lamb, Potato, Bean and Mushroom Salad

Ingredients
3/4 cup Dijon mustard
1/2 cup fresh lemon juice
3 2-ounce cans anchovies, drained, oil reserved, anchovies chopped
1 1/3 cups oil
1 1/2 cups (packed)chopped fresh basil
1 cup chopped shallots
1 5 1/2-pound leg of lamb, fat trimmed, boned, and butterflied (about 3 1/2 pounds boned)
3 pounds small red-skinned potatoes, cut into 3/4-inch pieces
2 pounds yellow wax beans, trimmed
1 pound mushrooms, sliced
Spinach leaves
Fresh basil sprigs


Directions
Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
Cook potatoes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135*F (57*C), brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.

Hot Asparagus Egg Salad

Ingredients
4 Kaiser rolls
1 (0.9-ounce) package Hollandaise sauce mix
1 teaspoon cornstarch
1 1/4 cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked, drained OR 1 (10-ounce) package frozen asparagus cuts, cooked, drained
1/2 cup chopped lean cooked ham
1 (4-ounce) can sliced mushrooms, drained
4 hard-cooked eggs, sliced


Directions
Cut 1/2 inch off tops of rolls. From the bottom piece, remove inside crumb, leaving 1/2-inch border on bottom and sides. Place rolls and tops on baking sheet in preheated 400°F oven until crisp and lightly browned, about 6 to 8 minutes.
Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in water and blend until smooth. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat and stir in lemon juice.
Stir in asparagus, ham and mushrooms. Gently fold in eggs. Cook over low heat just until heated through, about 2 or 3 Minutes. Place rolls on serving plates and fill each with about 1 cup of mixture.

Baby Spinach with Nut-Crusted Mozzarella

Ingredients
2 cups nuts, toasted (such as almonds, pecans, walnuts)
3/4 teaspoon seasoned salt - divided use
1 1/2 cups all-purpose flour - divided use
1 large egg
1 tablespoon milk
1 pound fresh mozzarella cheese, cut into 8 (1/4-inch-thick) slices
Salt and freshly ground black pepper to taste
1/2 cup plus 3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup rice wine vinegar
1 tablespoon honey
8 cups fresh spinach, well washed and tough stems removed, and torn into small pieces


Directions
In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
For the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, tapping off any excess, then dip each slice in the egg wash, allowing the excess to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the shallots and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of the olive oil, the vinegar, and the honey and season with salt and black pepper. Remove from the heat. Set aside.
In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Pan-fry the cheese until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
Toss the spinach with the caramelized onion/honey dressing and season with salt and pepper, if desired.
To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate.

Mushroom Chicken Piccata

INGREDIENTS
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish


DIRECTIONS
In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve

Chicken Piccata

INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water


DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Grilled Chicken Salad

INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
1 cup mayonnaise
hot sauce to taste
salt and pepper to taste


DIRECTIONS
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

Dill Lemon Chicken Pasta Salad

INGREDIENTS
20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk


DIRECTIONS
In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Lemon Chicken Salad

INGREDIENTS
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted


DIRECTIONS
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Just Peachy Chicken Salad

INGREDIENTS
1 cup mayonnaise
1/4 cup peach juice
2/3 cup whipped heavy cream
salt and pepper to taste
4 cups cubed, cooked chicken
3 cups pitted and diced fresh peaches


DIRECTIONS
In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

Sweet and Sour Chicken Salad

INGREDIENTS
1/3 cup sour cream
3 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon apricot jam
1/4 cup sliced green onion
3 fresh apricots, pitted and diced
1 cup chopped celery
1 pound diced cold, cooked chicken


DIRECTIONS
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

Sweet and Sour Salad

INGREDIENTS
1 cup vegetable oil
3/4 cup white sugar
1/2 cup red wine vinegar
3 teaspoons soy sauce
1 cup chopped walnuts
1 (3 ounce) package ramen noodles
4 tablespoons butter
1 head romaine lettuce- rinsed, dried and chopped
1 head fresh broccoli, chopped
1 bunch green onions, chopped


DIRECTIONS
Whisk together the oil, sugar, vinegar and soy sauce. Make at least a day ahead and refrigerate.
Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm.
In a salad bowl, combine the Romaine, broccoli, and green onions. Add the dressing, toss and sprinkle with ramen and walnut mixture.

Salad with Prosciutto and Caramelized Pears and Walnuts

INGREDIENTS
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil

1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn


DIRECTIONS
In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

INGREDIENTS
6 slices bacon
1/3 cup apple cider vinegar
3/4 cup white sugar
1/2 red onion, coarsely chopped
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon poppy seeds
10 cups torn romaine lettuce leaves
1 (10 ounce) can mandarin orange segments, drained
1/4 cup toasted slivered almonds


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

Orange Romaine Salad

INGREDIENTS
1/4 cup red wine vinegar
3/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced


DIRECTIONS
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Mandarin Almond Salad

INGREDIENTS
1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
1/2 cup sliced almonds
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
ground black pepper to taste


DIRECTIONS
In a large bowl, combine the romaine lettuce, oranges and green onions.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

First Class Bleu Cheese Salad

INGREDIENTS
1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted sliced almonds
1/4 cup crumbled blue cheese


DIRECTIONS
In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Apple Blue Cheese Salad

INGREDIENTS
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce


DIRECTIONS
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Blue Cheese and Dried Cranberry Tossed Salad

INGREDIENTS
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette


DIRECTIONS
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Tangy Pear and Blue Cheese Salad

INGREDIENTS
1/3 cup ketchup
1/2 cup distilled white vinegar
3/4 cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
1/2 cup toasted chopped walnuts
1/2 red onion, chopped


DIRECTIONS
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

American-Italian Pasta Salad

INGREDIENTS
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk


DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Authentic German Potato Salad

INGREDIENTS
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley


DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Pizza Salad

INGREDIENTS
1 (16 ounce) package small shell pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
5 green onions, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 1/2 ounces sliced pepperoni sausage
1 (2.25 ounce) can sliced black olives, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese


DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.
Before serving, add dressing and cheese; mix together well.

Wedge Salad with Elegant Blue Cheese Dressing

"This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving."

INGREDIENTS
1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste

1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
1/2 pound crumbled blue cheese


DIRECTIONS
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Mexican Cucumber Salad

"A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings."


INGREDIENTS
1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper


DIRECTIONS
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.