3 pounds red new potatoes — skinned
1 large Walla Walla, Vidalia or other mild onion
1 cup sliced celery
1 large Golden delicious apple — diced
20 large pimiento stuffed olives — sliced
1/3 cup sweet pickle relish
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons steak sauce
salt and pepper — to taste

Methods:

Boil potatoes until just tender when pierced by a fork.Drain let cool and dice into a large bowl.
Cut onions into quarters and slice thin add to potatoes along with celery,apples,olives and pickle.

In a small bowl stir mayonnaise,mustard, vinegar and steak sauce. Spoon over potato mixture and mix gently.

Season with salt and pepper. Cover and refrigerate for at least 2 hours or until the next day.

1 9-oz. Cool Whip
1 C. Sour cream
1 lb. can crushed pineapple and juice
1/2 C. Walnuts
1 small pkg. instant pistachio pudding
1 Cup Miniature Marshmallows

Methods:

Mix Cool Whip and sour cream.Add pineapple and dry pudding mix.Add marshmallows and nuts.

3 cups finely shredded cabbage
1 cup diced apples
1 cup diced cucumber
1/4 cup raisins
2/3 cup mayonnaise
1 Tbs. lemon juice
1/2 Tbs. vinegar
1/2 tsp. salt
1/4 tsp. sugar
1/3 cup chopped unsalted peanuts

Methods:

In a medium bowl combine cabbage,apples,cucumber and raisins.Toss to mix.In a small bowl blend mayonnaise,lemon juice,vinegar,salt and sugar. Pour over cabbage mixture.Toss to coat well.Sprinkle with peanuts and chill well.

4-5 cooked chicken breast halves
2 T. vegetable oil
1 T. sesame oil
6 T. sugar
8 T. cider vinegar
1 tsp. salt
1/2 head lettuce, finely slivered
2 celery stalks, sliced on diagonal
5 green onions, sliced on diagonal
24 won ton skins, cut in strips and deep fried

Methods:

Bone and sliver chicken breasts.Mix together oils, sugar, vinegar, and salt and pour over chicken. Chill.Let stand at least 3 hours.Toss lettuce, celery, onions, won ton skins and chicken

1 (3 oz) box cherry Jell-O
1 cup boiling water
1 can cherry pie filling
1 to 1-1/2 cups crushed pineapple (drained)
coconut

Methods:

In a medium bowl, combine Jell-O and water, stirring until dissolved.Add cherry pie filling and pineapple.Chill in refrigerator until set, stirring once in a while.Garnish the top with flaked coconut. Makes about 1 quart – if you want a larger salad, just double the ingredients.

1 can pears (16 oz) pears, liquid drained and reserved
1 package, 3 oz, green jello
1 package, 3 oz, cream cheese, softened
1/4 tsp lemon juice
1 envelope whipped topping mix
lettuce leaves

Methods:

In a saucepan,bring pear liquid to a boil.Stir in gelatin, until dissolved. Remove from heat and cool at room temperature until syrupy.Meanwhile puree pears in a blender.In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well.

Prepared whipped topping according to directions on package directions, fold into pear mixture.Fold in cooled gelatin. Pour into an oiled 4 1/2 cup mold.Chill overnight. Just before serving, unmold onto a lettuce lined platter.

1/4 cup balsamic vinegar
1 teaspoon whole black peppercorns
2 1/2 pounds assorted tomatoes (yellow and red preferred)
1 large bunch arugula, stems discarded
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh marjoram leaves
Coarse sea salt
1(1 1/2-ounce) chunk Parmesan cheese

Methods:

In a small, nonreactive saucepan,such as ceramic or stainless steel boil vinegar over moderate heat until reduced by half, about 4 minutes set aside to cool. In a small dry skillet roast peppercorns over moderate heat about 2 minutes shaking pan once or twice until peppercorns are fragrant. Transfer to a mortar and coarsely crush.

Cut tomatoes into slices, chunks and wedges and arrange on 6 plates. Surround with arugula leaves. Drizzle oil over salads sprinkle marjoram and pepper on top. Season with sea salt.Using a vegetable peeler,shave cheese over salads.Drizzle vinegar around edge of each plate and serve.

4 cups broccoli florets
1 pound elbow macaroni
3 cups diced ham
1 1/2 cups shredded sharp Cheddar cheese
3/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
salt and pepper to taste

Methods:

Bring a large pot of salted water to a boil. Cook broccoli until crisp-tender, about 2 to 3 minute. Remove with a slotted spoon and place in a colander to drain.

Add macaroni to the boiling water and cook under just tender about 5 – 8 minutes. Drain and rinse under cold water to cool. Drain.Meanwhile, mix dressing by combining the mayonnaise, mustard, vinegar, salt and pepper until smooth.

In a large bowl stir together the macaroni,ham and dressing.Add the broccoli and cheese and toss until well coated.Can serve immediately at room temperature or chill and serve cold.

1 pound jumbo lump crab meat, picked over for cartilage
1/4 cup finely diced red onion
1/4 cup sliced scallions (white and green parts)
2 teaspoons chopped fresh tarragon
1/2 teaspoon finely chopped fresh mint
1 teaspoon grated lemon zest
1/4 cup fresh mayonnaise, or good-quality prepared mayonnaise
3 teaspoons Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper, to taste

Methods:

In a medium bowl combine the crab,onion,scallions,tarragon,mint and lemon zest.In a small bowl stir together the mayonnaise and mustard.Add the mayo-mustard mixture to the crab and toss until the dressing evenly coats the salad. Season with the salt and pepper.Cover with plastic wrap and refrigerate until ready to serve.

1 3-oz. box of orange Jell-O
1 3-oz box of vanilla pudding (cook and serve)
1 3-oz box of tapioca pudding
1 4-oz. can of mandarin oranges (drained)
1 8-oz. tub of whipped topping
3 cups water

Methods:

Bring water to boil,add Jell-O and puddings, stirring well. Bring to boil again.Remove from heat. Cool then add whipped topping and oranges.Refrigerate until set. (It usually takes around an hour to set.)