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Broccoli & Grape Salad

2 bundles fresh broccoli 

1/2 lb bacon (well cooked, crunchy)

1/2 C green onions (chopped)

1/2 C red or green grapes (I slice mine into halves)

1 C  almonds, sunflower seeds ,

or the nut of your choice (I use sliced almonds)


1 C mayonnaise

1/3 C sugar

2 T white vinegar

This is how I make it . . . I Cut the broccoli into small bite size pieces. Then chop the onions and slice the grapes into halves. I use already sliced almonds so no work there.  I mix the dressing and add the broccoli, grapes and onions to it, then refrigerate. (letting the broccoli ect  absorb the dressing) I microwave the bacon for 3 minutes (I use turkey bacon). Just before serving I add the bacon (torn into small pieces) and the nuts.

*I realize this sounds "yucky" but really, its very good. Even folks that don't really care for broccoli like this salad.



Caesar Salad Wraps

16 small romaine leaves

1/4 C chopped red onion

2 T shredded Parmesan or Romano cheese

1/4 C Caesar dressing

4 garden vegetable-flavored flour tortillas (6 0r 8 inches in diameter)

4 hard-boiled eggs, diced, sliced

2 roma tomatoes, diced or sliced

Toss romaine, onion, cheese and dressing to coat. Place romaine mixture evenly down center of each tortilla. Top with sliced eggs and tomatoes. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down; secure with a toothpick if necessary. Serves 4


*Recipe from Betty Crocker

Cherry Jell-O*

1 pkg cherry Jell-O*

1 can cherry pie filling

1/2 C chopped walnuts

desired fruits ...

Make Jell-O according to package directions. Add pie filling, nuts, and any other fruits such as apples, bananas, pears, pineapple ect. You can also use marshmallows, cottage cheese, or coconut as well. Refrigerate until firm and serve.



Fruit Ambrosia

1 can (30 oz) fruit cocktail

1 can (20 oz) pineapple chunks (well drained)

1 apple cut into chunks

1 banana sliced

1/2 C raisins (I use grapes sliced in half)

1 C flaked coconut

1/2 C nuts  chopped or sliced 

(Naturally one can use all fresh fruit if desired)


1 container (8oz) plain or vanilla yogurt

1/2 C mayonnaise

 Drain fruit cocktail and pineapple well. In a medium bowl,  fold together yogurt, mayonnaise, 3/4 of the coconut, and 3/4 of the nuts. (Leaving out about 1/4 of the coconut and nuts for  garnish). Set aside.  In a large bowl place fruit cocktail, pineapple, bananas, apples, grapes and/or raisins.  Fold in dressing mixture. Cover; chill about 2 hours. Toast remaining coconut and sprinkle it and the remaining nuts on top for a garnish..


*Recipe from "That amazing ingredient: Mayonnaise!" cookbook (Hellmanns*  and Best Foods*)

Hawaiian Macaroni

1 pkg elbow macaroni

2 cans black olives (pitted)

1 dozen eggs (hard boiled and chopped)

4 cans tuna (drained)

1 1/2 C mayonnaise

1/4 tsp pepper

salt to taste

Boil noodles until cooked (app 10-15 min). Boil eggs until hard boiled (app 10-12 min). Drain olives. Drain tuna. In a large bowl, combine noodles and eggs. Fold 1 can black olives, tuna, mayonnaise, salt, and pepper together. Mix well and spread evenly on a serving tray. Add last can of olives to the top of spread. Refrigerate before serving. Serves 10-20


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Jennifer Maghinay

Pineapple Delight

1 pkg lemon

1 pkg lime

1 C mayonnaise

1/4 C lemon juice

1 can crushed pineapple (include juice)

1 pint small curd cottage cheese

1 T horseradish

Dissolve Jell-O in 1 1/2 C hot water. Stir in mayonnaise while the Jell-O mixture is still hot. Add remaining ingredients. Refrigerate until firm, serve.


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Bev MacLean

Rice & Black Bean

1/2 tsp salt

2 T and 1/2 tsp olive oil

1/3 C rice

1 C chopped tomato

1/2 C finely chopped green bell pepper

1/2 C finely chopped onion

1 T white wine vinegar

1 T fresh lime juice

1/4 C chopped fresh coriander (optional)

15-16 ounce can black beans (rinsed and drained)


In a small saucepan, bring 2/3 C water to a boil with the salt and 1 tsp of oil, add the rice, and cook it covered over low heat fro 20 minutes, or until the water is  absorbed. Rinse the rice in a sieve under cold water and drain well.  Mix: In a bowl, stir together the tomato, bell peppers, vinegar, lime juice, remaining 2 T olive oil, and the coriander. Add the beans and rice, and stir. Add salt and pepper to taste.


*This recipe is from a cookbook my sister gave me. The recipe was submitted by John McIntyre

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