This is a good idea!
I can think of 3 right off that I use for special occassions rather than just plain pasta salad for us. I look forward to seeing what the rest of you make!
Wild Rice and Apricot Salad
6 oz wild rice
4 oz dried apricots, chopped
2 oz almonds, sliced or slivered
6 oz yogurt, plain, vanilla or lemon
3 oz raisins or Craisins ®
2 Tbl parsley
Make rice according to directions. Cool slightly & toss with remaining ingredients. Chill & serve cold.
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Baked Beans
1 lb hamburger
1 onion, large
1 lb bacon
6 cans beans, variety
1 c brown sugar
½ c ketchup
1 Tbl mustard
Brown together the hamburger and onion. Fry the bacon, then chop.
Use 6 cans of beans of your choice (pork & beans, kidney beans white and red, lima, Great Northern etc.)
Stir together the brown sugar, ketchup & mustard. Pour over beans and meat. Bake at 350 for 1 hour or put in crock pot on low.
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Hearty Macaroni Salad
2 c cooked chicken, cubed (or shredded)
2 c cooked ham, cubed
2 c salad shrimp
8 oz macaroni shells
½ c celery, diced
¼ c sweet red pepper, diced
¼ c green pepper, diced
¼ c onion
1 tsp salt
½ tsp pepper
½ tsp sugar
½ c mayo
1 tsp dill weed, dry or
1 Tbl fresh dill weed
½ c sour cream
2 Tbl vinegar
Cook pasta according to package directions & drain. Toss pasta, veggies, meat, salt & pepper together. Mix sugar, mayo, dill, sour cream & vinegar. Pour over salad & chill.
[NOTES: Do not use leftover baked ham, esp. if you stud it with cloves. It becomes overpowering. Try using a slice of ham steak & the Perdue shortcuts will work if you don’t keep cooked & shredded chicken in your freezer.]
