• 6 unpeeled apples
• 1 can crushed pineapple, drained
• 1 lg. container Cool Whip
• 2 T. sugar
• 1/2 c. nuts

Directions

Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.

• 1 can mandarin oranges
• 1 can chunk pineapple
• 1 lg. container Cool Whip
• 1 lb. cottage cheese
• 1 (3oz) pkg. Jello (dry)

Directions
Mix and chill.

• 1 lg. pkg. lime Jello
• 1 lg. container cottage cheese
• 1 lg. can crushed pineapple, drained
• 1 lg. container Cool Whip

Directions

Sprinkle Jello over cottage cheese; stir until mixed. Let stand until Jello is dissolved, about 30 minutes. Add fruit. Fold in Cool Whip. Makes 12 servings. Nuts may be added, if desired.

• 2 12oz packages of elbow macaroni
• 6 hard boiled eggs
• 1 cup thinly sliced celery
• 1 red bell pepper, medium chopped
• 1 green bell pepper, medium chopped
• 2 tomatoes, medium chopped
• 1 can drained tuna fish
• 1 1/2 cups mayonnaise or Miracle Whip
• salt and pepper to taste

Directions

Boil the macaroni until tender; then place the pan in the sink and run cold water over the macaroni until it is completely cooled down. Boil the eggs ahead of time, and run cold water over them until they are completely cool. Chop up the eggs into bite-sized pieces.

Put the vegetables, eggs, tuna, and mayonnaise in to a very large bowl.

Stir until slightly mixed. Add macaroni and stir until completely mixed.

• 1/2 lb uncooked rotini
• 1 12-1/2 oz can tuna, drained and flaked
• 2 cups thinly sliced cucumbers
• 1 tomato, chopped
• 1/2 cup sliced celery
• 1/4 cup chopped green pepper
• 1/4 cup sliced green onions
• 1 cup Italian dressing
• 1/4 cup mayonnaise
• 1 T. prepared mustard
• 1 tsp dill weed
• 1 tsp salt
• 1/8 tsp ground black pepper

Directions

Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.

• 2 bunches broccoli
• 1 tablespoon cooking oil
• 6 slices bacon
• 1/2 small red onion, chopped fine
• 1 cup raisins

Directions

Cut off the broccoli heads, and separate into small florets.

Steam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain.

Put cooking oil in a skillet. Chop bacon into tiny cubes and saute on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)
Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.

If you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.

Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.

*Dressing can be found in Soups/Sauces/Dressings

• 6 pieces cold, spicy fried chicken
• 1 tsp garlic, chopped
• 6 cups cooked rotini pasta
• 1/4 cup red bell peppers, minced
• 6 boiled eggs, yolks separated
• 1/4 cup green bell peppers, minced
• 1 cup mayonnaise
• 1/4 cup sliced green onions
• 1 tbsp Creole mustard
• 1/2 cup sweet pickle relish
• 1/4 cup (each) onions, minced; celery minced
• salt and pepper to taste

Directions

If you don’t have leftover fried chicken, simply take a trip to your favorite fried chicken fast food outlet and pick up 6 pieces of their spicy version. Personally, I love Popeyes. Debone chicken and cut into cubes, making sure that the skin is left intact. Set aside until later. In a large mixing bowl, mash egg yolks well with a fork, then add mayonnaise and Creole mustard, blending well into the yolks. Finely dice egg whites and add to the mixture.

Combine all remaining ingredients except the chicken and pasta and mix well until all seasonings are thoroughly coated with the mayonnaise sauce. Add rotini pasta blending well into the mixture, then gently toss in the cold fried chicken cubes. Season to taste using salt and pepper. Place on a large serving platter and garnish with boiled eggs, or you may wish to surround the pasta with additional whole pieces of hot fried chicken.

NOTE: Since the mayonnaise sauce is a typical blend for potato salad, you may wish to add your own special seasoning blend to personalize the dish. The most important flavor aspect here is the seasoning applied to the chicken prior to frying.

• 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
• 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
• 2 dozen (21-25) count boiled shrimp
• 2 cups crawfish tails
• 1 recipe fruity yogurt dressing
• 1/2 cup chopped pecans

Directions

In a large glass serving bowl, layer fruit by alternating different stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with *fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

*Can be found in the Soups/Sauces/Dressings

• 1-1/2 cups grated green cabbage
• 1-1/2 cups grated red cabbage
• 2 medium carrots, grated
• 3/4 cup fat-free Cole slaw dressing
• One 20-ounce can pineapple chunks
• Black pepper, freshly ground, to taste

Directions

Fold first 5 ingredients together in a large bowl with wooden spoon.

Chill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods.

Serves 10.

• 3 medium-sized tomatoes
• 3 plum tomatoes
• 1 pint yellow cherry tomatoes
• 1 small bunch chives
• 1 large lime
• 1/3 cup orange juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• freshly ground pepper
• lime slices for garnish

Directions

Cut medium-sized tomatoes into 1/4 inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.

Arrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings.