Recipes from Home
Contributor: Sheila Shidler2002 Cowley Cookbook 1 can crushed pineapple1 box instant pistachio pudding Mix well. Add: 1 tub Cool Whip1 package fruit-flavored mini marshmallows Mix with pineapple mixture. Refrigerate at least 2 hours. Printable Version
Contributor: Sylvia Gams2002 Cowley Cookbook 1 quart mayonnaise1 quart buttermilk2 tsp parsley flakes2 tsp powdered onion2 tsp powdered garlic2 tsp MSG or Accent (optional)3/4 tsp pepper2 1/2 tsp salt (optional) Mix well and store in fridge. Printable Version
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper
Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.
Contributor: Brooke Palmer2002 Cowley Cookbook 2 small packages vanilla pudding (dry)1 cup buttermilk8 oz Cool Whip1 package small marshmallows1 can mandarin oranges, drained1 ca pineapple chunks, drained1/2 cup coconutfudge striped cookies Break up cookies and mix in all ingredients before serving. Printable Version
Contributor: Unknown2002 Cowley Cookbook Cook and drain one package shell macaroni. Chop: 2 bell peppers1 dill pickle1 can pimentos Stir in with mayo and 2 t. each garlic and onion powder. Stir in one package petite peas (green) frozen. Salt and pepper to taste. Chill …
Contributor: Unknown
2002 Cowley Cookbook
4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)
Toss all ingredients in a large salad bowl and chill. Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.
Dressing:
1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.
Contributor: Alta (Dolly) Yates2002 Cowley Cookbook 2 cups crushed pretzels6 T oleo, melted3 T sugar plus 1/4 cup sugar8 oz. cream cheese, softened1 (12 oz) whipped topping1 (3 oz) package strawberry jello1 1/2 cup boiling water1 1/2 cup chopped, unpeeled red apples3/4 cup chopped walnuts …
Contributor: Shirlee Haire 2002 Cowley Cookbook 1 can cherry pie filling 1 can pineapple 1 can Borden’s milk (sweetened) 1 cup chopped walnuts 1 (12 oz) whipped topping Mix cherries, milk and pineapple well. Add topping and nuts. Chill well before serving. Printable Version
Contributor: Unknown
2002 Cowley Cookbook
1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice
Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.
Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates. Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.
Serves 4.
Contributor: Unknown (Served at Enrichment Meeting)2002 Cowley Cookbook 1 boiled and boned hicken1 package slivered almonds (toasted 10 minutes)grapes (green and red)1 can water chestnutscelery1 cup mayonnaise (do not substitute)1 can chunk pineapple2 T Worcestershire sauce1 can mandarin oranges1/2 tsp seasoning salt Printable Version