Spinach Salad with Sesame Dressing

1 pkg. fresh baby spinach

1 can (11 oz.) mandarin orange sections (drain and reserve juice)

1/2 medium red onion, thinly sliced

2 tbs. sliced almonds, toasted

Mandarin sesame vinaigrette:

1 tbs. red wine vinegar

1 tsp. Dijon mustard

1/4 cup olive oil

1/2 tbs. sesame oil

In a large bowl, gently toss together with spinach leaves, mandarin oranges, red onion and sliced almonds. In a small bowl, combine reserved juice from the orange slices with the vinegar and mustard.  Slowly pour in oils, whisk until blended. Season with salt and pepper. Dress spinach with some vinaigrette. Dressing recipe makes plenty for extras.

Ranch Dressing

1 cup mayonnaise

1 cup buttermilk

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. dried parsley

1 tsp. dried chives

Put mayo in bowl and whisk in buttermilk a little at a time.  Add dry ingredients. If you need to make your own buttermilk, add 1 tbs. of vinegar or lemon juice per cup of milk, let stand five minutes before using.

-compliments of Joey LaGrossa

Sweet Potato Souffle

3 lbs. sweet potatoes, cooked and mashed

2 eggs

1/2 cup brown sugar

1.2 cup butter, melted

1 tsp. salt

1 tsp. cinnamon

1/2 cup orange juice

1 cup pecans

mini-marshmallows

With mixer, bet potatoes, eggs, 1/4 cup brown sugar, 1/4 cup melter butter, salt, cinnamon, a little orange juice. Mix until fluffy.  Sprinkle remaining sugar and butter.  Bake at 375 degrees. After 20 minutes, top with mini marshmallows and heat until golden. If making a day ahead, refrigerate and bring to room temperature before baking.

-compliments of Mary Anne Pargola

Sweet Potato Casserole

4 cups canned sweet potatoes

1/2 cup sugar

2 eggs beaten

1/4 cup milk

1 cup melted butter, divided

1 cup flaked coconut

1 tsp. vanilla

1/4 tsp. nutmeg

3/4 cup packed brown sugar

1/3 cup flour

1 cup chopped pecans

Drain and mash potatoes.  Add sugar, eggs, milk, half cup butter, coconut, vanilla and nutmeg. Pour into greased casserole.  In separate bowl, combine brown sugar, flour, remaining butter and nuts.  Sprinkle over top and bake at 350 degrees for 30 minutes.

-compliments of Karen Quaile

Seafood Salad

1 lb. fine noodles

1 7 oz. can tuna

1 7 oz. can shrimp

1 7 oz. can crabmeat

1 stalk celery chopped

2 large carrots shredded

2 bell peppers, chopped

1 small onion, chopped

Dressing:

Mix dressing first and set aside: 1/2 cup sour cream, 1/2 cup mayonnaise, 2 tbs. vinegar or apple cider, and a pinch of sugar.

Cook noodles 5 or 6 minutes, drain and pass under cool water.  Mix everything together and put a little salt, black pepper, celery seed, parsley.  Sprinkle paprika on top.  In place of crab meat you can put crab sea legs.  It comes in packages in the fish department.

-compliments of Jennette Tomasetti

Romaine, Mandarin Orange and Almond Salad

1 bunch romaine lettuce

1 small can sliced mandarin oranges

1 bunch scallions (cut into small pieces)

Brianna's Poppyseed dressing

toasted sliced almonds

Almonds: 

Can be made ahead. Brown in a pan, add butter and brown some more.  Sprinkle handful of sugar at end to give them a sticky candy-like look.

Dressing does not go on until you're ready to put the salad on the table.

-compliments of Marie DaMore

Potato Salad

3 lb. red potatoes (skins on), boiled until tender

1/2 cup scallions, chopped

2 hard-boiled eggs, chopped

2 tbs. fresh dill (1 tsp. dry)

1 tsp. Dijon mustard

8 oz. bottle Ranch dressing

Mix dill, mustard and dressing together in small bowl.  Combine potatoes, scallions and eggs.  Add mustard mixture.  Toss and chill.

-compliments of Sue Sabo

Pineapple Stuffing

1/2 cup sugar

#2 can crushed pineapple with juice

1/4 pound butter

6 slices bread, cubed

4 beaten eggs

Mix all ingredients together.  Pour into greased casserole dish.  Bake uncovered at 350 degrees for 45 minutes.  Definitely double or triple!

-compliments of Marie Iannacone

Olive Salad

2 large cans mushrooms, drained

2 cans black olives, pitted

2 jars Spanish olives

2 stalks celery, chopped

2 jars marinated artichokes

1 pkg, Good Seasons Italian dressing mix

Mix all together and refrigerate for at least 3 hours before serving.  Better if made ahead.

-compliments of Marie Cunane

Macaroni Salad with Tuna

1 lb. macaroni (cooked)

2 cups mayonnaise (thinned with olive juice)

grated onion or shallots to taste

1 jar green salad olives (drained)

2 cans drained tuna, flaked

salt and pepper to taste

Mix all ingredients well.  If too dry, add additional mayo.  Sprinkle with paprika before serving.

-compliments of Roslyn LaGrossa (adapted from a recipe from Kathy Polidoro)

Deluxe Party Potatoes

4 cups water

1 cup milk

6 tbs. margarine

1 1/2 tsp. salt

4 cups dry instant potatoes

8 oz. cream cheese (softened)

1/2 cup sour cream

paprika

Heat water, milk, margarine and salt just to boiling.  Remove from heat.  Stir in instant potatoes.  Add cream cheese and sour cream.  Mix together on low speed of mixer.  Spoon into a greased 11"x 17" casserole. Sprinkle with paprika and dot with margarine.  Bake at 350 degrees for 30 minutes or until heated through.  Note: Ideal for company since it can be prepared ahead and refrigerated, then baked later.  Add 15 minutes to baking time if prepared ahead and refrigerated.

-compliments of Lorrie Mitchell

Cranberries and Apples

Layer equal parts of whole cranberry jelly and apple pie filling in see through glass dish and heat in oven or microwave.

-compliments of Marie Cunane

Cranberry Orange Relish

1 small unpeeled orange

2 1/3 cups orange juice

2 cups sugar

2 tbs. plus 2 tsp. lemon juice

2 12 oz. bags cranberries

3 tbs. plus 1 tsp. triple sec or other orange-flavored liquer (optional) I use Peach Schnapps. If you want to go high-end, you could also use Grand Marnier!

Finely grind orange in processor.  Combine orange juice, sugar and lemon juice in heavy large saucepan.  Bring to boil, stirring until sugar dissolves.  Reduce heat and simmer five minutes. Add ground orange and cranberries and cook until berries pop, stirring occasionally, about 8 minutes. Remove from heat.  Stir in liquer.  Cool completely.

-compliments of Joan Stegall 

Corn Fritters

2 cups fresh or canned crushed corn

3/4 tsp. salt

1/8 tsp. pepper

1 beaten egg

2 tsp. melted fat

1/2 cup milk

2 cups flour

1 tsp. baking powder

Chop corn coarsely, then add remaining ingredients.  Beat well and drop by spoonful in hot fat (360 degrees).  Fry until done, turning frequently.  Serves 6.

-compliments of Alice Cucinotta

Broccoli Rice Casserole

1 small onion chopped

1/2 cup celery, chopped

1 10 oz. package frozen chopped broccoli, thawed

1 tbs. butter or margarine

1 8 oz. jar Velveeta

1 can condensed cream of mushroom soup, undiluted

1 5 oz. can evaporated milk

3 cups cooked rice

In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes.  Stir in cheese, soup and milk until smooth. Place rice in a greased 8" square baking dish.  Pour cheese mixture over.  Do not stir.  Bake uncovered at 325 degrees for 25 to 30 minutes or until hot and bubble.  Let sit to thicken.

Double everything! Put in a 13"x 9" pan!

-compliments of Terri Quaile

Broccoli Casserole

Fresh or frozen broccoli (3 10 oz. pkgs. if frozen)

1 cup shredded Swiss cheese

1/3 cup Hellman's mayonnaise

2 tbs. grated onions

1/4 tsp. salt

1/8 tsp. pepper

1/2 tsp. prepared mustard

Cook broccoli until tender crisp.  Drain and put in heatproof platter.  In a small bowl, combine cheese, mayo, onions, salt, pepper and the mustard.  Spoon evenly over broccoli.  Bake uncovered in 350 degree oven, anywhere between 20-30 minutes, or until cheese gets a little brown.

-compliments of Colleen Snodgrasss

Bean Fiesta

2 cans black beans, rinsed and drained

2 cans chick peas, rinsed and drained

1/2 bag frozen corn, roasted in oven on cookie sheet until lightly browned

1 can pitted black olives - sliced or chopped

chopped celery

1 red pepper

1 red onion

2 cloves garlic, finely chopped

cilantro

Dressing:

Mix together: juice of 3 limes and 2 lemons, olive oil, salt and pepper

Pour dressing over all ingredients.  Mix well and chill.  Serve with chicken or pork as a side dish or as a dip with tortilla chips.

-compliments of Lois Price

Cole Slaw

1 head cabbage, shredded

1 onion, diced

2 stalks celery, diced

1 carrot, shredded

1 or 2 cups mayonnaise

pickle juice

salt and pepper

pinch oregano

Mix to taste.

-compliments of Cass Quaile

Batter-Dipped Cauliflower

2 heads cauliflower

(or 1 head cauliflower and 1 bunch broccoli)

2 cups Bisquick

1 cup milk

2 eggs

Mix together Bisquick, milk and eggs.  Set aside.  Blanch vegetables in salted water.  Dip into batter and fry in either vegetable or canola oil.  Drain on paper towels.

-compliments of Alice Cucinotta