Taco Salad
Ginny Gomez
(July '99 Meeting)

1 head lettuce, torn into bite-size pieces
1 avocado, chopped
1 onion, chopped
1 lb. ground meat, browned & drained
4 tomatoes, chopped
8 oz. Taco dressing*
4 oz. grated Cheddar cheese
1 can pitted olives (optional)
1 bag nacho cheese chips, broken
1 can kidney beans (optional)

*French dressing with a dash of salsa may be substituted for the Taco dressing.

Combine all ingredients and enjoy!


Chicken, Mein, and Vegetables in Creamy Szechwan Dressing
Kathy Roessler
(July '99 Meeting)

1 pound thin mein (Chinese noodles)
3/4 c. soy sauce
1/4 c. peanut oil
1 c. mayonnaise
1 T. Dijon mustard
1/4 c. Oriental-style sesame oil
Szechwan chili oil
2 whole chicken breasts
6 green onion, thinly sliced
2 carrots, peeled & coarsely chopped
1 red sweet pepper, coarsely chopped
1 can (8oz) sliced bamboo shoots, drained
1 can (15oz) miniature corn on the cob, drained & thickly sliced
1/2 c. chopped fresh cilantro
1/2 pound fresh snow peas, trimmed, blanched & cooled in ice water
Fresh cilantro
Lightly toasted sesame seeds

1. Skin, bone and halve chicken breasts. Poach & cool. Cut into bite-sized pieces & reserve.

2. Cook noodles in boiling water until al dente. Drain & toss in large bowl with 1/2 c. soy sauce & then peanut oil. Cool to room temperature, stirring occasionally.

3. Combine mayonnaise with mustard, sesame oil, remaining 1/4 c. soy sauce & chili oil to taste. Refrigerate until ready to use.

4. Add chicken, green onion, carrots, red pepper, bamboo shoots, miniature corn & chopped cilantro to noodles. Mix gently but thoroughly with hands. Add mayonnaise mixtures & blend well. Cover & refrigerate until ready to serve, preferably overnight.

5. About 30 minutes before serving, remove noodle salad from refrigerator & toss in julienned snow peas. Add a little extra soy sauce & peanut oil or mayonnaise if noodles seem dry. Garnish with cilantro sprigs & sesame seeds. Pass additional soy sauce & chili oil if you wish.

The flavor of the dish improves from an overnight chilling, but wait until the last to add the crunchy snow peas. Be generous with the chili oil, cold noodles can take a lot of heat.

Serves 6 as main course, 10 to 12 as salad.


Rice A Roni Salad
Tina Cuneo
(July '01 Meeting)

2 pkgs Chicken Rice-A-Roni
(prepare according to package directions)
Refrigerate until cool or......overnight.

Separate the Rice-A-Roni after it is cooled and add:
2 cans chopped water chestnuts
1/2 tsp. curry powder or to taste
1 C. mayonaise
6 chopped green onions

Other ingredients to add - if desired
1 - chopped bell pepper
2 jars - chopped artichoke hearts - did add for the Quilt/Salad Evening
1/2 lb. shrimp - didn't add for the Quilt/Salad Evening



Cuneo's Chinese Chicken Salad Recipe
Tina Cuneo

1 1/2 bags Angel Hair Shredded Cabbage
1 cup shredded Red Cabbage
1 cup shredded Carrots
1 bunch Green Onions - chopped
2 cups frozen peas
3/4 cup sunflower seeds
2 cups chopped or sliced cooked chicken (great to use up leftovers)

Mix all ingredients together.

You can add other, increase, decrease or eliminate any of the ingredients to your liking!


Mary Jo's Hot Chicken Salad
Mary Jo West
(January '06 Meeting)

3 cooked chicken breasts, diced
1/4 cup finely chopped onion
3 cups finely chopped celery
1 cup mayonnaise
2 tsp lemon juice

Topping: 1 cup + grated cheddar cheese
1 cup crushed potato chips

Mix all the casserole ingredients together, and put in a 9 x 13 pan. Top with the cheese and potato chips.

Bake at 375 degrees for 15 minutes and enjoy!


Merrilee's Lemon Jello
Merrilee Claverie
(January '08 Meeting)

3 small packages lemon jello (or 1 large and 1 small)
3 cups boiling water
1 can (6 oz) lemonade frozen concentrate

Gradually add one cup mayonnaise (Beat together, I use a mixer)
Chill until partially set
Add 1/2 pint of cool whip ( Usually need to mix as well)

Can garnish with strawberries and mint