I'm finally back

We got back to Houston on Saturday (Aug. 9th), but I have not fixed a meal yet. I have not been in the mood or even remotely interested in making dinner. Bob barbecued some chicken a few days ago so they have been eating chicken all week while we have been eating out most of the week. So I decided to post recipes from meals that I had while I was at home.

Corn Bread Layered Salad

Jody Miller

Taste of Home Magazine

1 package (8-1/2 ounces) corn bread/muffin mix

6 green onions, chopped

1 medium green pepper, chopped

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

3/4 cup mayonnaise

3/4 cup sour cream

2 medium tomatoes, seeded and chopped

1/2 cup shredded cheddar cheese

Prepare and bake corn bread according to package directions. Cool on a wire rack. Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings.

Chicken Taco Salad

unknown source

1 can chicken

1 package chicken taco seasoning (tastes just fine with regular taco seasoning)

1/2 cup water

1 can black beans, drained

Tortilla chips

lettuce

tomato

cheese

corn

olive slices

Ranch Dressing

salsa

Put chicken in pan and pour water over. Add taco seasoning and simmer long enough to absorb water. Add black beans. Let cool. Serve on top of corn chips and top with lettuce, tomato, cheese, corn and olive slices.

Dressing

1 cup Ranch Dressing

1/2 cup salsa

Mix together and pour on top of salad.

Chicken Pasta Salad

The Gabby Gourmet

12 ounces multi-colored pasta

12 ounces bow tie pasta

20 ounce pineapple tidbits

2 cups chopped celery

1 cup cashews or almonds

1 cup grapes

4 green onions,chopped

4 cups diced chicken

Cook the two pastas separately and let cool completely. Combine all ingredients together and toss with dressing.

Dressing

1 cup mayonnaise

16 ounce bottle Kraft Coleslaw Dressing (Gabby Gourmet says that Kraft is the best!)

I feel I need to prepare or warn those that know me of what is coming up next. I am actually going to post a Jell-O recipe. I can not stand Jell-O, but this recipe was yummy. It doesn't resemble Jell-O at all so I can get it down alright. Now that you have picked yourself up off the floor here goes.

Orange Jell-O Cream Salad

Nancy Evans (Mom's MTC co-worker)

1 small box sugar free orange Jell-O

1 small box vanilla instant pudding

1 can Mandarin oranges, drained

1 small container cottage cheese

1 small tub cool whip

1 small can crushed pineapple

Mix all ingredients to blend well. Chill and serve.

Mandi's Jell-O Salad

Mandi North

1 small package Raspberry Jell-O (Mandi really likes the mixed fruit Jell-O, but couldn't find it the day she made it)

1 small container of small curd cottage cheese

1 small tub coo whip

Mix all ingredients to blend well. Chill and serve.

The next recipe is not one that we had while in Utah, but one that I like so I lifted it from Mom.

Dressing for Potato Salad

Grandma Maggie Brown

3/4 cup flour

1 1/2 cup water

Cook to a thick paste.

1 1/2 cup oil

1/3 cup sugar

1/2 cup vinegar

2 eggs

3 teaspoons prepared mustard

3 teaspoons salt

Blend well and gradually add the paste.

Menu for May 19 - 23

Monday:
Chicken Biscuit Bake
(Taste of Home Magazine)

1 can (10 3/4 oz.) Cream of chicken soup, undiluted
2/3 cup mayonnaise
2 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz. each) buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt

In a bowl combine soup, mayo and Worcestershire sauce. Stir in chicken, broccoli and onion. Pour mixture into 9x13 pan. Sprinkle with cheese. Cover and bake at 375 for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
In a bowl combine eggs, sour cream, celery seed and salt; pour over biscuits.
Bake uncovered 20 minutes longer or until golden brown.

Tuesday:
Cheesy Pepperoni Pulls
(kraftfoods.com)

4 oz. Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup Zesty Italian Dressing
1 cup Shredded Mozzarella cheese
1 pkg. (13.4 oz.) refrigerated pizza dough

Preheat oven to 400 degrees. Combine pepperoni, peppers, onions, tomatoes and dressing in 9x13-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

Bake 30 minutes; cool 10 minutes. Invert onto platter; carefully remove dish.

Serving Suggestion:
Serve with warm pizza sauce for dipping and your favorite hot steamed vegetables to round out the meal.

Wednesday:
Pasta with Alfredo Sauce8 oz. cream cheese
6 tablespoons butter
1 1/2 cups milk
1/2 teaspoon garlic powder
1/2 cup Parmesan cheese
pepper to taste

Cook cream cheese and butter on med-low heat and add milk slowly. Continue stirring until thoroughly blended. Add Parmesan cheese, garlic powder and pepper.

Natalie's note: "I usually serve this over bow tie pasta with steamed broccoli and garlic bread."

RECIPES I WANT TO TRY