Taken from my “Favorites” folder!

Plan ahead the shaped burgers must be refrigerated 8-24 hours to blend the flavors (24 hours is even better)

Servings 24 sliders

INGREDIENTS:

6 slices bacon

1 medium onion, finely chopped

6 garlic cloves, minced (garlic lovers can use more, the more garlic the better!)

1-1/2 pounds lean ground beef

1-1/2 pounds regular ground beef (even better — can use 2 pounds ground beef and 1 pound Italian sausage links, casings removed)

2 tablespoons Worcestershire sauce (do not omit this!)

2 teaspoon seasoned salt

1 teaspoon fresh ground pepper (can use more)

1 tablespoon Franks Red Hot sauce (can use more)

24 small dinner rolls (I use butter pan rolls)

Kraft 4-Cheese Italiano shredded cheese (or use your own favorite cheese)

INSTRUCTIONS:—————————————-

If you love full flavored Mediterranean-style salads then you will LOVE this, you won’t find this recipe anywhere else I developed this years ago and has remained a huge favorite

Plan ahead this salad needs at least 3 or more hours of refrigeration time, all salad ingredients may be adjusted

I like to use grilled chicken breasts for this it really added tons of flavor

Servings 8

INGREDIENTS:

1 pound uncooked spiral pasta (or in Canada 1/2 a 900-gram package)

3 cooked chicken breasts, cubed

1/2 red onion, chopped

1/2 cup Greek Kalamata olives (or can use canned sliced black olives, drained)

1/2  green bell pepper, seeded and chopped

1/2  red bell pepper, seeded and chopped

12-15 cherry tomatoes, sliced in half

cubed mozzarella cheese (use as much as you like)

salt, to taste

Dressing:

1/2 cup olive oil

1/4 cup canola oil or vegetable oil

1 tablespoon red wine vinegar

1-1/2 tablespoons lemon juice

2 teaspoons tablespoon Dijon mustard

1/2 teaspoon fresh ground black pepper

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder (do not use fresh garlic it will overpower the flavor of the dressing)

3 tablespoons freshly grated Parmesan cheese

1/4 to 1/3 cup prepared pesto, or to taste (can use bottled or homemade)

1 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————–

Cook pasta until al dente;  drain then rinse under very cold water, drain again very well then transfer to a large bowl.

Add in diced chicken, onion, olives, bell peppers, tomatoes and mozzarella cheese; toss to combine.

For the dressing; in a bowl whisk the first 10 ingredients together until well blended, then whisk in the pesto starting with 1/4 cup (adding in more to taste is desired; pour over the salad then toss to coat.

Season with salt and pepper.

Refrigerator for 3 or more hours before serving to blend the flavors.

Servings 6-8

INGREDIENTS:

15 ounces uncooked Asian soba noodles

2 teaspoons dark sesame oil

1/4 cup vegetable oil, more if needed

1/4 cup rice vinegar ( do not use rice wine vinegar)

1/2 cup reduced sodium soy sauce ( more if needed)

2 teaspoons lime juice

2 tablespoons brown sugar

2 garlic cloves, minced (can use a little more)

1/2 teaspoon hot Asian Chili sauce (or can use cayenne pepper)

1 small carrot, peeled and finely grated (squeeze out the extra moisture with hands)

4 to 6 green onions, chopped

1/4 cup sesame seeds

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water then drain well again.

Cut the noodles into about 3 to 4-inches then place into a large bowl.

Mix in grated carrots and green onions; set aside.

In a bowl whisk the sesame oil with vegetable oil, rice vinegar, soy sauce, lime juice, brown sugar, garlic, and chili sauce or cayenne pepper (make certain that the brown sugar is completely dissolved) pour over the noodles and vegetables, add in sesame seeds then toss well to coat.

Season with black pepper.

Cover and refrigerate for a minimum of 2 or more hours.

*Note* if you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and/or some canola or vegetable oil.

This makes 42 roll ups, you may reduce by half if desired, these are great to serve at buffets or luncheons

INGREDIENTS:

42 medium romaine lettuce leaves

1 teaspoon dry mustard

1 teaspoon soy sauce

1 teaspoon red wine vinegar

1/8 teaspoon garlic powder

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon minced green onion

42 slices muenster cheese ( sliced paper thin, have your deli slice it thin for you)

42 slices honey-roasted ham, sliced paper-thin ( have your deli slice it thin for you)

INSTRUCTIONS:——————————————————————

Remove ribs from lettuce leaves, and cut any large leaves in half lengthwise if needed.

Dissolve mustard in soy sauce and vinegar; mix in garlic powder, sour cream and mayo; add in minced green onions.

On each lettuce leaf, place 1 slice of cheese and 1 slice of ham.

Top the ham with a scant teaspoon of the sour cream mixture.

Roll up jellyroll fashion, and place on serving platter seam-side down.

Cover and refrigerate until ready to serve

Servings 6-8

INGREDIENTS:

1 (9-inch) deep dish baked pie shell (can use a graham cracker crust)

1 (3 ounce) package orange flavor gelatin

2/3 cup freshly squeezed orange juice  ( boiled and hot)

1-1/2 cups vanilla ice cream, softened

1 (11 ounce) can mandarin oranges, drained ( can use the juice with the orange juice to make 2/3 cup)

1-1/2 cups Cool Whip frozen Topping, thawed

INSTRUCTIONS:———————————————-

Dissolve gelatin in boiling orange juice

Add softened ice cream by spoonfuls, blending until dissolved.

Chill until slightly thickened, then stir in the mandarin oranges.

Fold in whipped topping until thoroughly blended.

Pour into baked pie shell.

Freeze until firm (about 2 hours).

Remove from freezer 10 mins before serving.

Servings 8

INGREDIENTS:

2 cups sliced fresh mushrooms

1 small green bell pepper, seeded and finely chopped

1 small jalapeno peppers, seeded and finely chopped (optional)

2 green onions, finely chopped

1/4 cup butter

10 large eggs

1/2 all-purpose cup flour

1 teaspoon baking powder

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper

2 cups creamed cottage cheese

2 cups shredded cheddar cheese

2 cups monterey jack cheese, shredded

1/2 to 1 pound cooked bulk pork sausage,

8 slices bacon, cooked and crumbled

1/2 cup sliced olives ( optional or to taste)

grated parmesan cheese (optional)

INSTRUCTIONS:——————————————

Preheat oven to 375 degrees F.

Butter a 13 x 9-inch casserole dish.

Saute mushrooms, green pepper, green onions and jalapeno (if using) in butter until tender.

In a bowl combine whisk eggs with flour, baking powder; add mushroom mixture, then season with seasoned salt and black pepper.

Stir in remaining ingredients; mix well.

Pour into prepared baking dish.

Sprinkle with grated Parmesan cheese if desired.

Bake uncovered for 15 minutes.

Reduce heat to 325 degrees F bake 35 minutes longer or until a knife inserted in the middle comes out clean.

You will also find this recipe on Recipezazz.com

For Breakfast Club option, substitute 12 eggs scrambled for the turkey breast and omit the Dijon mustard and use only mayonnaise

Amounts listed are only a guideline you may use as much as desired

Servings 4

INGREDIENTS:

1/2 cup mayonnaise

1 tablespoon Dijon mustard (or you can just use only mayonnaise)

12 slices regular sandwich bread, well toasted ( you will have 3 slices bread for each sandwich)

lettuce leaves

8 slices mild cheddar cheese, divided ( or use American cheese slices)

1/2 pound cooked thinly-sliced deli ham

tomato slices

salt and freshly ground black pepper

1/2 pound deli thinly-sliced turkey breast

8 slices cooked bacon

16 long toothpicks ( to secure the sandwich together)

INSTRUCTIONS:——————————————–

In a small bowl combine the mayo with mustard until blended.

Spread about 2 teaspoons on one side of each slice of the 12 toasted bread slices.

To assemble bottom portion; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down).

Spread mayo mixture onto the top of the bread.

For top portion of sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner).

Cut each sandwich into 4 triangles, then secure with long toothpicks.