1-16 package of frozen corn,
1/2 cup finely diced red bell pepper(optional, it's just for color)
1 cup Slaw dressing.
3/4 c. mayonnaise or salad- dressing,
1/4 c. vinegar,(red wine, apple cider or white)
1/2 tbsp. mustard,
2 tsp. sugar,
1 tsp celery seed,
Combine ingredients; beat until smooth. Cover, chill.
1/2 tsp. salt,
How to Prepare:
Add dressing to WELL DRAINED, thawed, corn, stir in diced bell pepper, chill for 2 hours or until served
Strawberry jello cake....
I haven't made it since last summer and can't remember the exact measurements . But this is very easy and doesn't really require any......
1 sponge cake, angelfood cake or shortbread bake......
Tear cake into small pieces (about 1 to 3 inches) place in a cake pan, bundt pan or jello mold, slice in fresh strawberries and toss to mix. Pour over prepared, cooled but NOT set jello...... put in fridge til set...... slice and serve with coolwhip..... It's very light and refreshing........
1 graham cracker crust
3 Tbsp cornstarch
3/4 cup sugar
1/4 cup water
4 cups sliced strawberries
1/2 tsp lemon juice
Cool whip for garnish
In a saucepan, combine cornstarch, 1/2 cup of the sugar, water, and 2 cups of the strawberries. Bring to a boil, stirring constantly, until thickened and clear. Add remaining sugar; stir until dissolved. Stir in lemon juice and remaining strawberries. Turn into pie shell and refrigerate until firm. Serve with Cool Whip.
The kids at our potlucks love these (so do the adults)
3/4 c. corn syrup
2 T. margarine or butter
1 pkg. milk chocolate chips (2 cups)
1 t. vanilla
1 pkg. (12 oz) Golden Grahams cereal - 9 cups
3 c. miniature marshamllows
Grease rectangular pan, 13x9x2 inches. Heat corn syrup, maragarine and chocolate chips to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour chocolate mixture over cereal; toss until completely coated with chocolate. Stir in marshmallows, 1 cup at a time.
Press mixture evenly in pan. Let stand at room temperature at least 1 hour until firm. Cut in to 2-inch squares. Store loosely covered at room temperature up to 2 days.
1 can refried beans spread to cover a cookie sheet
sprinkle with a package of dry taco seasoning
Then layer on top the following:
chopped black and green olives
top with sour cream and more shredded cheese
I like to refrigerate overnight
Serve with tortilla chips
There is never any left.
1 lb cheese filled tortellini, cooked & drained
1c. black olives, sliced
1/2 c. or less shredded cheddar cheese
1T bacon bits
Mix all adding enough dressing to moisten. May add a bit more dressing before serving.
1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion-green and some white section, thinly sliced
1 10-ounce package frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream or low fat yogurt
1-1/2 tablespoons sugar
1-3/4 cups cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled
Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight
1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa
Chop the onion and sauté in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard and place in the crockpot. Cut nthe kielbasa into one inch thick slices and add to the crockpot. Stir to coat.Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. This is not a "set in stone" recipe! You
can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer!
This recipe is so good. I have made it for potlucks and it always gets rave reviews. I do usually leave out the olives just because I don't care for them, but I am sure that it would be great with them if you like them.
Baked Potato Salad
8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
1 Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
2 Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3 At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4 In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5 Bake for 1 hour in the preheated oven, until golden brown.
A forum community dedicated to the frugal lifestyle and the enthusiasts. Come join the discussion about simple and green living, cost effective tips, life hacks, debt reduction, recycling, gardening, other homesteading techniques, and more!