| Waldorf Salad |
| 2 Cups Diced Apples |
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Combine first three ingredients. Blend together next three ingredients and add a dash of salt. Fold mayonnaise mixture into apple mixture. Fold whipped cream into apple mixture. Chill before serving. Decorate with frosted grapes. Serves six.
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| 1Cup Julienne-cut Celery |
| 1/4
Cup Broken Walnuts |
| 1/4 Cup Mayonnaise
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| 1 Tbsp. Sugar |
| 1 Tsp. Lemon Juice |
| 1/2 Cup Whipping Cream Whipped |
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| From
the kitchen of Sandi Smith |
September 28, 2013
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| Corletta's Greek Salad |
| 3 Heads of Romaine Lettuce |
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Serves Marinate chicken breasts in Italian dressing, red peppers, soy sauce. Grill chicken and cut into bite sized pieces.
Mix olive oil and white white vinegar with salt, pepper, and oregano to taste.
Mix all ingredients and add dressing.
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| 2 cucumbers diced |
| 4 diced Roma tomatoes |
| 1/3 red onion sliced |
| 1 cup sliced Greek Olives |
| 1 Cup Feta Cheese |
| 10 Oz. Artichoke hearts cut in bite size pieces |
| 3 chicken breasts |
| 1/2 Cup Zesty Italian Dressing |
| 1/4 Cup Soy sauce |
| 1 Red Pepper cut into small pieces |
| 1/4 Cup Olive Oil |
| 1/4 Cup White Wine Vinegar |
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| From
the kitchen of Sandi Smith |
September 28, 2013
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| Texas Slaw |
| 1 16 Oz. package coleslaw mix |
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In a large bowl, toss together the coleslaw mix, corn, jalapeno, and cilantro. In a separate bowl stir together: Ranch dressing, cumin, coriander, garlic powder, and lime juice. Pour over coleslaw mixture and toss to coat. Serve right away or refrigerate.
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| 1 7 Oz. can Mexican-style corn drained |
| 2 fresh jalapeno peppers, seeded & chopped |
| 1/2 Cup Chopped fresh cilantro |
| 1 Cup Ranch-style salad dressing |
| 1/4 Tsp. ground cumin |
| 1/4 Tsp. ground coriander |
| 1/2 Tsp. garlic powder |
| 1 lime juiced |
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| From
the kitchen of Sandi Smith |
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