#3430 - Chicken Slider Sandwiches

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1 bottle McCormick's Perfect Pinch spice mix (Cajun style)
1lb. bacon
1 bottle of your favorite BBQ sauce
8 slices of any kind of deli cheese
sliced tomatoes (halved)
lettuce
16 slider rolls

Cut the bacon slices in half and fry the bacon in a cast iron skillet until done but not too crispy--drain the bacon on paper towels but leave the bacon grease in the skillet. Salt and pepper both sides of each chicken breast, then slice each chicken breast in half lengthwise (through the middle) so you have thinner breast pieces. Afterward, slice each chicken piece in half. You should end up with 16 chicken pieces. Slice each piece of deli cheese into 4 equal pieces. Sprinkle the cajun seasoning over each chicken piece (to your taste) and place them in the skillet with the bacon grease--cook over medium heat until bottoms are browned, the flip them and continue cooking until chicken is done. Place some cooked bacon on top of each chicken piece (while chicken is still in the skillet) and place two squares of cheese on top of the bacon/chicken pieces. Hold a lid on the skillet just until the cheese starts to melt. Use a spatula to remove the chicken pieces and place them on the slider rolls. Drizzle a little BBQ sauce over each sandwich. Top with lettuce and tomato.

#3324 - Sweet and Sour Lettuce

(by Shirley McNevich)

1 head of lettuce (torn into salad sized pieces)
1 pint mayo
1 cup white sugar
1/2 cup cider vinegar
6 hard boiled eggs (peeled and chopped)

In a large bowl add mayo, white sugar, cider vinegar and chopped eggs--stir to mix. Taste--if too sour add more white sugar and stir again; if too sweet add more cider vinegar and stir again. Add lettuce pieces--toss to coat. Serve as a salad.

#2902 - Cucumber Lettuce Salad

(by Shirley McNevich)

2 medium cucumbers (washed, peeled and cut into bite sized pieces)
1 small head of lettuce (washed and torn into bite sized pieces)
1/4 cup chopped onions
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 tsp. cider vinegar
white sugar to your taste
1/2 tsp. salt

In a large bowl add cucumber pieces and lettuce pieces--toss to mix. In a separate bowl add mayo, sour cream, cider vinegar and salt--stir to mix. Taste--if too sour add 1 tsp. white sugar at a time, then re-stir and taste again. Refrigerate the lettuce mixture and the mayo mixture until cold. When ready to serve, remove bowls from refrigerator, pour mayo mixture and chopped onions over lettuce mixture--toss well.

#2795 - Bacon Egg Salad

(by Shirley McNevich)

1 beaten egg
1/3 cup white sugar
2 TBSP cider vinegar
2 TBSP water
salt and pepper to your taste
1/2 cup mayo
1/2 lb. bacon (fried and crumbled)
1 hard boiled egg (peeled and chopped)
torn lettuce pieces

In a saucepan add beaten egg, white sugar, cider vinegar and water--cook/stir over medium low heat until mixture gets thick. Remove from heat--cool to room temperature. Add the mayo, salt, pepper, bacon pieces and chopped egg to the cooked mixture--stir well. Place lettuce pieces in salad bowls--top with the bacon dressing mixture.

#2316 - Lettuce and Egg Salad

(by Shirley McNevich)

3 cups cold lettuce pieces
2 hard boiled eggs
1/2 tsp. salt
1/4 cup cream
2 TBSP white sugar
1 TBSP cider vinegar

In a bowl add lettuce pieces. Peel hard boiled eggs, slice them with an egg slicer and spread the egg slices evenly over the lettuce. In a bowl add salt, cream, white sugar and cider vinegar--stir until mixed. When ready to serve, pour the vinegar dressing over the top of the eggs and lettuce--toss lightly.

#1380 - Creamed Lettuce

(by Shirley McNevich)

1 head of lettuce (washed and broken into bite sized pieces)
1/4 cup cream
2 TBSP cider vinegar
3 TBSP white sugar
2 hard boiled eggs (chopped)

Break lettuce pieces and put pieces into a large bowl. In a small bowl add vinegar and white sugar--stir. In a mixer add heavy cream--beat until stiff. Add vinegar/white sugar mixture to beaten cream--stir. Add chopped eggs--stir. Pour the whole mixture on top of lettuce pieces--toss.

#1289 - Kidney Bean Taco Salad

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)

In a skillet over medium heat add ground chuck, chopped onion and taco seasoning--stir and cook until beef is browned. Add lettuce pieces to serving plates. Scoop meat mixture on top of lettuce. Add kidney beans, chopped tomatoes, broken tortilla chips, cheddar cheese and Monterey Jack cheese on top of meat mixture. Top with sour cream and taco sauce if desired.

#1031 - Quick Meatless Taco Salad

(by Shirley McNevich)

1 small chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
1 or 2 chopped tomatoes
drained and sliced olives (optional--your choice of amount)
1 small can kidney beans (drained)
16oz. shredded cheddar cheese
1 - 16oz. bottle French dressing
tortilla chips (crushed using your hands)
1 or 2 heads iceberg lettuce (washed and broken into bite sized pieces)

Prepare just a few minutes before serving (chilling all ingredients except the tortilla chips). In a bowl add chopped onion, chopped red peppers, chopped green peppers, chopped tomatoes, sliced olives and kidney beans--stir until mixed. In a separate bowl add lettuce. When ready to serve, add lots of lettuce to a dinner sized plate. Add a heaping serving of the kidney bean mixture. Top with shredded cheddar cheese, French dressing and crushed tortilla chips.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)
1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)
2 TBSP olive oil
1 cup teriyaki sauce
6 TBSP white sugar
1/3 cup white vinegar
1/2 tsp. salt
1/2 tsp. pepper
chopped lettuce
chopped spring onions
chopped celery
any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)
1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey pieces into a large Ziploc bag. Pour the teriyaki sauce mixture into the bag with the turkey. Zip the bag closed and refrigerate overnight. The next day, make pasta according to package directions and drain it. Dump the turkey/teriyaki sauce mixture and the drained pasta into a large mixing bowl--stir until well mixed and pasta has started soaking up the sauce. Place bowl in refrigerator for 1 hour. When read to serve, place lettuce, onions, and celery on to plates (and any other salad ingredients) and top with the turkey/pasta mixture. Sprinkle sesame seeds on top if you wish.

#397 - Taco Salad

(by Shirley McNevich)

1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed

Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.

#15 - Layered Salad

(by Donna Ranck - friend)

Use either a glass or tupperware pan 13 x 9 x 2.
Layer in order as follows:
1 small head of lettuce torn in bite sized pieces
1 cup of grated carrots
1 cup chopped celery
1 pint box of frozen peas (thawed with water drained off, do NOT cook)
Spread 2 cups of Helman's reduced fat mayo over whole thing (spread with spoon until completely covered)
1 4.1 oz. jar of Bacos (or real bacon bits if you prefer)
Top with an 8 oz. bag of shredded cheese (we use cheddar but you can use any kind)
Let stand in refrigerator for at least 12 hours. Keep refrigerated and keep covered.

To serve, cut and serve pieces using a spatula.