A little thought and a little kindness are often worth more than a great deal of money. –John Ruskin
12 ounces fresh broccoli florets or broccoli broken into small pieces
12 ounces broccoli slaw
1 cup Craisins (1 5-ounce bag)
1 cup toasted salted sunflower seeds
6 ounces bacon, cooked and crumbled
1 small red onion (grate a small portion of this onion for the dressing and then chop the rest of it for the salad)
1 cup mayonnaise (light is fine; no Miracle Whip)
1/4 cup red wine vinegar
2 tablespoons Creole or other mild coarse-grain mustard
2 tablespoons grated red onion (just use the onion you’re using in the salad)
Heaping 1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup white sugar
Toss together salad ingredients in a large bowl. In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad. If possible, chill for at least an hour before serving. Serves 12-14.
“When in situations of stress we wonder if there is any more in us to give, we can be comforted to know that God, who knows our capacity perfectly, placed us here to succeed.” –Neal A. Maxwell
- 4 cups shellroni shells uncooked
- 4 cups chicken chunks
- 2 cups celery chopped
- 2 cups apples chopped
- 1 oz. pineapple tidbits-drained
- 2 cups grapes
- 2 cups coleslaw dressing
- 1 cup mayonnaise
- 1 cup milk
- 1 cup slivered almonds
- 1/4 teaspoon pepper
Cook and cool shellroni. Add fruit. Mix dressings (coleslaw and mayo) and milk and pepper. Add the dressings just before serving.
“It isn’t what you have or who you are or where you are or what you are doing that makes you happy or unhappy. It is what you think about it.” –Dale Carnegie
12 ounces pasta shells or 12 ounces macaroni, cooked and drained
12 ounces canned chunk albacore tuna, drained
1 cup chopped celery
1 cup frozen green pea, thawed
1 1/2 cups mayonnaise (this amount is an estimate, you’ll need enough to make the salad creamy) or 1 1/2 cups mayonnaise (this amount is an estimate, you’ll need enough to make the salad creamy)
salt and pepper
1 Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
2 (If it’s made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.
Money is only a tool. It will take you wherever you wish, but it will not replace you as the driver. –Ayn Rand
- 3/4 cup Hellmann’s Mayonnaise or Best Foods Real Mayonnaise
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 3 cups cubed cooked chicken
- 1 1/2 cups red seedless grapes (you can substitute chopped up apples)
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1/2 cup broken walnuts (optional)
In large bowl combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onions and walnuts. Cover; chill. Makes 5 1/2 cups. Serve on your favorite bread.
“It’s as if we spend our entire lives avoiding Jell-O but it is always there at the end, waiting.” –John Grisham
2 pkgs (3 oz. each) lemon jello– (You can substitute strawberries and strawberry jello)
3 and 1/3 cups boiling water
2 pkgs (3 oz.) cream cheese
2 pkgs (10 oz. each) frozen raspberries
2 pkgs (3 oz. each) raspberry jello
Dissolve lemon jello in 3 1/3 cups boiling water. Beat cream cheese until fluffy. Gradually add hot jello and beat constantly until smooth. Pour into a 9×13 dish. Refrigerate until set.
Defrost raspberries, drain, reserving juice.
Dissolve raspberry jello in heated juice and water to make 2 and 1/2 cups of liquid. Have liquid boiling.
Add berries, cool slightly. Pour over lemon gelatin mixture. Refrigerate until set.
“A little nonsense now and then, is cherished by the wisest men.” –Roald Dahl
My friend Lori shared this recipe.
- 1 6 oz package orange jello
- 2 cups boiling water
- 1 6-oz. can frozen orange juice concentrate
- 1 20-oz. can crushed pineapple
- 1 11-oz. can mandarin oranges, drained
- 1 cup whipping cream
- 1 4-serving size package instant lemon pudding mix
- 1 cup milk
- Lettuce (optional)
Dissolve gelatin in boiling water; stir in orange juice concentrate until thawed. Stir in undrained pineapple. Chill until partially set. Fold in oranges; pour into 13x9x2″ dish or pan. Chill until almost firm. Beat whipping cream to soft peaks. Set aside. Beat pudding mix and milk until smooth; fold in whipped cream. Spread over gelatin. Chill 5-6 hours or overnight. Serve on lettuce lined plate.
“The power to lead is the power to mislead, and the power to mislead is the power to destroy.” –Thomas S. Monson
This makes 10 servings
- ¼ cup sesame seeds
- 1 (16 ounce) package bow tie pasta (I would use lo mein noodles)
- ½ cup (1/3 cup is plenty) extra virgin olive oil
- 1/3 cup light soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons white sugar (1 1/2 T is plenty)
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 3 cups shredded, cooked chicken breast meat
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- Can add julienned carrots, blanched snow peas, water chestnuts, cashews
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente (firm but not hard). Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.