Pasta Salad with Chicken

16 oz package bow tie pasta
16 oz package spiral pasta
1 C. Mayonnaise
2 16oz bottles of Kraft coleslaw dressing
20oz can Pineapple tidbits, drained
2 cans sliced water chestnuts. Drained
2 Cups finely chopped celery
6-10 green onions, sliced
1 ½ cups grapes, cut in half
3 cans chicken breasts
1 cup cashews
1 cup craisins
2 cans mandarin oranges

Cook pasta until tender and drain well. While the noodles are still hot stir in the mayonnaise and one bottle of coleslaw dressing. Cover and refrigerate.

Just before serving add the rest of the ingredients.

This is a great recipe because it serves 24+ people, and everything can be done the night before so all you have to do is combine the pasta with the pre chopped ingredients.

Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)
Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)
Combine all ingredients in a blender and refrigerate at least one hour.


*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!

Quick Jello Salad

1pkg Jello cheesecake or white chocolate pudding
1c. milk
Mix together until pudding thickens

Add:
1 small Cool Whip
1 can mandarin oranges
1 can pineapple tidbits
Mini marshmallows

Chill before serving.

Lemon-Basil Potato Salad-From the Kitchen of Crystal Ashton

3-5 pounds potatoes
1/4 cup fresh lemon juice
4 garlic cloves, minced
3/4 cup fresh basil, chopped
1 Tablespoon Dijon mustard
1 teaspoon salt
2/3 cup olive oil
1 pound bacon, cooked and crumbled
6 oz freshly grated parmesan cheese
Peel and cube potatoes. Boil just until tender. Drain and cool
Whisk together lemon juice, garlic, mustard and salt. Whisk in oil. Pour over potatoes and gently toss to coat. Sprinkle in basil, cheese and bacon and toss.

Fiesta Chicken Salad

3 Skinless Chicken Breasts, cut into strips or bite size pieces
Taco Seasoning
Lettuce
Grated cheese
Diced tomatoes
Sliced Olives
Tortilla Strips or crushed Tortilla Chips
Hidden Valley Spicy Ranch Dressing

In skillet heat olive oil. Add chicken and sprinkle Taco Seasoning over while stirring. Cook until done. Serve over lettuce and top with cheese, olives, tomatoes, tortilla strips, and dressing.
You can add ingredients like corn, avacado, etc.

Pasta Salad

1 lb Garden Rotini
1 green bell pepper
1 small sweet onion
1 lb pepperoni
Italian salad dressing
1 lb sharp cheddar cheese
sliced black olives*
1. Cook the rotini according to the package
2. While rotini is cooking, slice your peppers and onions
3. Cut the pepperoni slices in half.
4. Next, cube cheeses into 'bite size' pieces.
5. When your rotini is done cooking, drain and rinse with cold water. Then transfer to a large serving bowl.
6. Add your onions, olives, peppers, pepperoni and cheese to the pasta and start tossing with your Italian dressing. Start off by adding small amounts of dressing, then more to taste.
7. Put into fridge to chill
You can also add chopped tomatoes, fresh mushrooms, etc.

Red Potato Salad

3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery

Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Jell-O Salad

1 large container Cool Whip
1 small container Cottage Cheese
1 package any flavor Jell-O

Mix well and add:
Fruit (Orange Jell-O, use Mandarin Oranges; Straberry Jell-O, use strawberries or bananas; etc.)

Chicken Salad

2 cups cooked chicken, cubed or shredded
3/4 cup diced celery
1 tspn. grated onion
3 hard boiled eggs, chopped
Sliced olives
1/2 tspn. salt
1 tspn. paprika
1/8 tspn. pepper
Grated Cheese
Mustart
1/2 cup Mayonnaise

Toss lightly and chill. Serve on bread (really good on butter croissants). Can add tomatoes and lettuce.