4 cups of raw broccoli florets
2 cups of red, seedless grapes
1 small onion chopped, optional
1/2 cup of fresh sliced celery
1/2 cup of mayonnaise
1 tbsp. white vinegar
2 tsp of sugar
3 bacon strips cooked and crumbled
3/4 cup salted sunflower seeds
In a bowl combine the broccoli, grapes, celery, and onions. In another bowl mix the mayonnaise, sugar, and vinegar. Pour over the broccoli mixture and toss to coat. Sprinkle with bacon and sunflower seeds and stir to mix those in. Refrigerate so the dressing has time to chill, about 2 hours. Serves 6.
If you need more, just double the recipe for your family or gathering. This salad has been one that a lot of people love. It is refreshing and very tasty!! Some like to use cauliflower rather than the broccoli or you can use half broccoli and half cauliflower, whatever you prefer! Enjoy!!
1 1/4 c. white rice
3 cans cream of chicken soup
¼ cup melted butter
1 packet of onion soup mix
Salt and Pepper
Chicken pieces (I like thighs and legs)
Combine rice, soup, onion and pimiento in 13″x9″ casserole. Brush chicken with melted butter and place chicken pieces over rice. Sprinkle with salt and pepper. Cover with foil. Bake at 350 degrees for 60 minutes. Uncover, stir rice to prevent drying and bake 15 more minutes. Sprinkle with paprika. Serves 8. Can be stored in refrigerator in advance.
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
… 3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
2 cups shredded cooked chicken or 1 lb of browned ground beef
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk (mix with soup)
½ cup sour cream
1 can Ro-tel tomatoes (drained)
Sliced black olives, drained
½ packet taco seasoning
1 large bag Doritos
Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce, tomato, and black olives.
(Makes 4 Servings)