1/2 Jar Green Olives, halved or 1/2 Jar Sweet Relish
Mayonnaise, 1-3 cups, Depending on preference
Mustard, a couple of squirts
Rinse unpeeled potatoes and remove any eyes
or impurities. Cut into bite sized cubes, rinse, put in a
large pot of cold water and cook on high heat until
potatoes are just fork tender. Do not add salt. Rinse well
in cool water. In large bowl, combine all ingredients and
mix well. Refrigerate until ready to serve.
In large bowl, combine macaroni,
tomato, cucumber and eggs, mix well. Now add desired amount
mayonnaise and stir until well blended. Refrigerate until ready
to serve.
In large bowl, combine macaroni,
tuna, olives and eggs, mix well. Now add desired amount
mayonnaise and mustard and stir until well blended. Refrigerate
until ready to serve
In
large bowl, whisk together all but olive oil. Gradually
whisk in oil until well blended.Add the mushrooms, and other veggies desired, toss
to coat well. Cover and refrigerate for 2 hours or
overnight (the longer, the better). Let
come to room temperature before serving.
Mix oil, onions and sugar. Add
Tarragon vinegar, then Miracle Whip. Pour over grated carrots
and cabbage and stir well. Cover and refrigerate (overnight is
best). The tarragon is the secret seasoning. Compare with the
real KFC Cole Slaw.
Here I have listed 2 ways to make this,
the cheater's
way, all packaged, or the home made
style, which takes longer but tastes better as you can adjust the recipe
to your liking.
Cheaters:
Homemade:
1 Head Iceberg Lettuce, broken up as for a
salad
1 Carrot, shredded
3/4 Lb Hamburger
1/2 Lb Italian Sausage
Chili Seasoning, Onion Powder, Garlic
Powder, Black Pepper, all to taste
2 Cans Kidney Beans, drained well
1 Bag Corn Chips
1/4 - 1/2 Lb Shredded Cheddar Cheese
Sour Cream (Optional)
1 Bag of Salad Mix
1 Can of Chili, heated (A good kind)
1 Bag Corn Chips
1/4 - 1/2 Lb Shredded Cheddar Cheese
Sour Cream (Optional)
Cheaters:
Place salad mix on each plate to be served. Spread a
handful of corn chips over salad. Now add a generous scoop of
heated chili and top with some cheese to taste. Serve with sour
cream.
Homemade:
Cook hamburger and sausage using seasonings to taste.
Add kidney beans and heat thoroughly, remove from heat. Toss
carrots and tomatoes in lettuce in large bowl. Place salad mix
on each plate to be served. Spread a handful of corn chips over
salad. Now add a generous scoop of heated chili and top with
some cheese to taste. Serve with sour cream.
1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed
small, or 1 can Light Tuna in water
1 Stalk Celery, Chopped finely
1/2 Onion, Chopped finely
A few Dashes Black Pepper for taste
Mayonnaise, 1-2 cups, Depending on preference
1 Head Lettuce, Broken for Salad
1 Carrot, shredded
1 Tomato, Cut in wedges then halved
2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot,
tomato and eggs, toss well. In Separate bowl, combine
remaining ingredients and stir until well blended.
Refrigerate until ready to serve. Serve a scoop of ham
mix over individual salads.
In large bowl combine lettuce,
carrot, tomato and eggs, toss well. In Separate bowl, combine
remaining ingredients and stir until well blended. Refrigerate
until ready to serve. Serve a scoop of ham mix over individual
salads.
1 Meaty tomato, cut into wedges an halved (Optional)
1 Green pepper, sliced (Optional)
1 Onion, sliced (Optional)
Black Olives, halved or sliced (Optional)
Cheddar Cheese, shredded
Sour Cream
Toss lettuce, tomato, green pepper,
onion and olives together. Refrigerate until ready to serve. In
large skillet, brown hamburger and taco seasoning according to
package directions. Dish out tossed salad mix on each plate, put
a scoop or two of seasoned meat on top and on sprinkle cheese
according to liking. Serve with sour cream.
1 head iceberg lettuce - rinsed, dried, and shredded (Optional)
2 large tomatoes, chopped (Optional)
1 green bell pepper,
chopped (Optional)
1 onion, chopped (Optional)
1 (10 ounce) can chopped black
olives (Optional)
1 carrot, shredded (Optional)
1 cup shredded Cheddar cheese (Optional)
1/2 cup sour cream (Optional)
1 cup salsa (Optional)
Guacamole (Optional)
In a medium saucepan, combine the kidney beans, salt, chili
powder and pepper. Cook over medium heat until heated through.
To assemble the haystacks put a hand full of chips on a plate,
follow with a spoonful of heated bean mixture, lettuce, tomato,
green pepper, onions, olives, carrot, and cheddar cheese. Top
with salsa, sour cream and guacamole.
"This is a simple one dish meal that's been in my family
for years - corn chips, vegetables, beans and cheese all piled
up to make a delicious haystack! Kids love it!"
Using melon-baller, scoop out all 3
melons in a large bowl. Scrape out the watermelon, cantaloupe
and melon shells and turn upside down on paper towels to drain.
Toss the rest ingredients in the large bowl of melon balls. Mix
well. Turn the shells up right again and pour the mixed fruit
in. Chill until ready to serve.
For an added touch, try cutting a design around the top edge
of the watermelon, cantaloupe and melon shells.
1 Cup Bag Mini Marshmallows (Colorful ones are more fun)
2 Bananas, sliced
1/2 Cup Shredded Coconut (Optional)
2 Cups Thawed Cool Whip Topping
Stir pudding mix, pineapple with
juice, mandarin oranges, marshmallows, bananas and coconut in a
large bowl until well blended. Gently fold in whip topping and
chill 1 hour or until ready to serve.
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