Taken from my “Favorites” folder!….

All amounts may be adjust to taste

Servings 10

Ingredients:

1 (16 ounce) package dry rotini pasta (cooked and rinsed under cold water)

3 to 4 cups cooked chicken, cubed

1 (2-ounce) can pineapple tidbits, well drained (hand-squeeze out as much moisture as possible)

1 celery rib, finely diced

2 green onions, chopped

2 cups seedless red grapes

1 (6 ounce) package dried cranberries

1 cup prepared ranch salad dressing

3/4 cup mayonnaise

2 cups salted cashews

salt and fresh ground black pepper, to taste

Instructions:———————————–

Rinse the cooked pasta under cold water then drain well and transfer to a large bowl.

Add in cubed chicken and next 5 ingredients; toss to combine.

In a small bowl combine the ranch dressing with mayonnaise; pour over the salad and toss to coat.

Refrigerate for 2 or more hours before serving.

Just before serving mix in salted cashews then season with salt and pepper to taste.

Taken from my “Favorites” folder!

Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired

Servings 8-10

Ingredients:

1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)

1 (4 ounce) can chopped green chilies, undrained

1/4 teaspoon ground cumin

pinch dried oregano

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 package dry ranch salad dressing mix

2 (15 ounce) cans pinto beans, rinsed and drained

2 (15 ounce) cans whole kernel corn, drained

3 large Roma tomatoes, chopped

1 small green bell pepper, seeded and chopped

4 green onions, chopped

10 to 12 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese (can use more or less)

Instructions:———————————-

Grease a 8-inch square baking dish.

Prepare the corn muffin mix according to package directions, then stir in green chilies,  cumin and dried oregano.

Spread into the prepared baking dish.

Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.

Prepare a 13 x 9-inch pan.

In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.

Crumble half of the cooled cornbread into the pan.

Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.

Repeat layers (dish will be very full).

Cover with plastic wrap and refrigerate for 2 hours.

Notes from our test kitchen; if you prefer a slightly softer broccoli then blanch in boiling water for a few minutes and dry thoroughly before using in this recipe

Servings 6-8

Ingredients:

1 bunch fresh broccoli, separated in small florets

2 cups cooked cheese tortellini (can use more)

8 bacon strips, cooked and crumbled

1 small red onion, chopped

2 hard-cooked eggs, sliced

1 cup mayonnaise (do not use salad dressing)

1/3 cup sugar

2 tablespoons cider vinegar

1/4 teaspoon garlic powder

salt and fresh ground black pepper, to taste

1 large Roma tomato, chopped

Instructions:————————————-

In a large bowl combine the broccoli with the next 4 ingredients.

In a small bowl mix the mayonnaise with sugar, cider vinegar and garlic powder until thoroughly combined; pour over the vegetable mixture and toss to combine.

Season with salt and pepper to taste.

Refrigerate for 1 hour or longer.

Just before serving mix in the chopped tomatoes.

This is great to serve on a bed of lettuce with tomato wedges for a ladies luncheon or on lightly buttered toasted white or whole grain bread with lettuce leaves and sliced tomatoes

Taste Tester Notes; if you prefer a creamier texture increase the mayo slightly, also a small amount of chopped green bell pepper is great to add in

FOR EGG AND OLIVE OPTION; omit chili sauce and garlic powder, add in 1 teaspoon prepared yellow mustard and 1/3 to 1/2 cup of sliced green olives (do not chop olives and hand-squeeze out any excess moisture) and a dash of Tabasco sauce, also you may omit the pimiento and use pimiento-stuffed green olives, allow the salad to chill for 2 hours before serving

YIELD 4 SANDWICHES

INGREDIENTS:

1 (3-ounce) package cream cheese, very soft

1/3 cup mayonnaise, or adjust to taste

1/4 teaspoon garlic powder, can omit but why would you want to!

3 to 4 teaspoons Heinz mild chili sauce

1 small celery stalk, finely diced

2 green onions, chopped

2 tablespoons diced pimiento

8 large hard-cooked eggs, peeled and finely chopped (I use an egg slicer)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

In a bowl beat the cream cheese with mayonnaise, garlic powder and chili sauce until smooth and well combined (starting with 2 teaspoons of chili sauce adding in more to taste).

Stir in the celery,  green onions, pimiento and chopped eggs until combined.

Season with salt and black pepper to taste.