One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

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2 cans Mexican corn
green onion
green pepper
1 cup mayonnaise
Fritos

“This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos.” 

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1 (15 oz) can green beans, drained
1 (15 oz) can wax beans, drained
1 (15 oz) can kidney beans, drained
1 cup chopped celery
1 small green pepper, chopped
1 small onion, chopped or some cauliflower

Dressing:
3/4 cup sugar
1/4 cup salad oil
1/2 cup vinegar
1 1/2 tsp salt
1/2 tsp pepper

Combine all ingredients.  Heat dressing on stove util sugar dissolves. Chill, serve.

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1/2 cup mayonnaise
1/4 cup zesty Italian dressing
1/4 cup Parmesan cheese
2 cups cooked corkscrew noodles
1 1/2 cups crab
1 cup broccoli
1/2 cup chopped tomato
1/4 cup green onion, chopped

Mix together mayonnaise, dressing and Parmesan cheese. Set aside. In a large bowl, mix together noodles, crab, broccoli, tomato and green onion. Pour dressing over. Mix well. Chill.

Note: this is very good without the crab also. 

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4 medium onions, sliced 1/4″ thick and separated into rings.

Put in cold water and set for 30 minutes.  Mix following in a small bowl:

3/4 cup flour
1 egg, beaten
2/3 cup milk
1 tsp salt
1 T vegetable oil

Drain onions, pat dry.  Dip onions in batter and fry in hot oil.

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Scrub potatoes thoroughly. slice each potato 1/8″ – 1/4″ thick.  Put on pan that has cooking spray on it, single layer only. Spray the potatoes, then season to taste with salt, seasoning salt, etc.

Bake until they are almost a little crispy.  Eat like a french fry.

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1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

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2 eggs
pinch salt
1 T butter
1 cup cooked rice
1 tsp soy sauce
1/4 cup green onion (chopped)
1 tsp chicken broth
dash pepper
1/2 tsp sesame oil
1/4 cup frozen peas

Beat eggs with salt. heat butter in wok over medium heat. Pour in beaten eggs. Cook as one piece (omelet style) until done. Remove cooked eggs from wok and set aside.

Heat 2 T oil in wok. Add rice, stir-fry for about 2 minutes.  Add green onions and continue to stir fry rice for about 3 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in pepper and sesame oil.

Take eggs and cut into thin strips about an inch long. Add egg strips and peas to rice. Heat and serve.

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Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine.  Simmer for a few minutes. Good!

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2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water

Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.

Makes 6 servings.

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