(The ingredients will fool everyone!)
10-12 slices bacon, cooked and crumbled
1 c. diced celery
1 (8oz.) can sliced water chestnuts, drained
1/3 c. grated carrots
3/4 c. mayonnaise
2 Tbls. Dijon mustard
1 1/4 c. grated Cheddar cheese
10 c. popped popcorn (use regular, loose popcorn,
not pre-bagged)

In large bowl mix celery, carrots and water chestnuts. Stir in mayonnaise and mustard until well mixed; stir in cheese. When thoroughly combined, stir in popped popcorn and mix until it is well blended. Serves 10-12.

Cook peas and corn until just done; drain. In large bowl mix other ingredients, but not beans. Add peas, corn and garbanzo beans and toss well to mix. Cover and refrigerate about 2 hours to blend flavors.

In small jar, combine dressing mix, oil and orange juice; shake well and set aside. Cook pasta just until done (DO NOT OVER COOK IT); drain. Rinse with cold water and drain again. Put in medium bowl. Add 1 to 2 tablespoons of the dressing; toss to coat. Refrigerate pasta and remaining dressing until chilled. To serve, add spinach and oranges to pasta; toss to combine. Serve with dressing. Makes 6 (1 1/3 cup) servings.

In saucepan, combine pineapple and sugar; bring to boil and boil for 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square baking dish. Chill until firm. To serve, cut into squares and serve on lettuce leaves. Makes 9-12 servings.

In large bowl combine the first 5 ingredients and mix well. In large pan, bring several quarts of water to a boil; add salt to water. Plunge beans into boiling water. Bring wter to boil again, and cook beans until barely done (they should still be crunchy). Drain beans and while they are still warm, quickly toss them in the dressing mixture. Mix well. Sprinkle cheese over beans and mix again. Check seasoning and add salt and freshly ground pepper, to taste.

Cook sausage until brown on all sides; drain well and allow to cool. Cut into 1 inch diagonal slices. Cook potatoes in salted water until tender, about 20 minutes. Peel and slice into rounds. For dressings, combine rest of ingredients and mix well. Add warm potatoes and toss lightly to coat. Add sausage and hard cooked eggs and toss gently. Note: Potatoes may also be cooked, dressed and chilled ahead, if preferred, and served cold with warmed sausages. Serves 4-6.

In large bowl, mix oil, vinegar and sugar until well blended. Add diced beets, orange pieces and diced apples; gently fold until well mixed. (Beets will turn everything red). Will keep refrigerated for 4-5 days. Can be served on greens or as a side dish salad.

1/2 c. olive oil
1/4 c. canola oil
6 tbls. white-wine vinegar
11/2 tsp. coarse salt (no substitute here!)
1 tsp. fresh ground pepper
9 oz. mushrooms, sliced 1/4" thick
8 c. sugar snap peas (about 1 lb.)

Mix oils, vinegar, salt and pepper in a medium bowl. Add the sliced mushrooms, toss to coat and marinate, covered, several hours or overnight.

Bring large pot of water to boil. Add peas and cook for 2 minutes. Drain the peas and immediately add them to cold water to stop the cooking. Drain well.

Drain the mushrooms but save 1 tablespoon of the marinade. Toss the mushrooms, peas and reserved marinade together. Sprinkle a little coarse salt on the top just before serving. Can be served immediately or even better if it is made the day before!

1 c. mayonnaise
8 oz. sour cream
1/2 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. onion salt
1/2 tsp. seasoned salt
1 head cauliflower, washed and cut into florets
1 bunch broccoli, washed and cut into florets
2 hard boiled eggs, chopped
10 ripe olives, sliced (more or less depending on preference)
1 2-oz. jar pimentos, chopped

To make the dressing, combine the first 6 ingredients and mix well. In large bowl, mix the rest of the ingredients. Add dressing and gently mix together. Refrigerate overnight. Should serve about 10-12. Keeps well for several days.

Dressing:
1/2 c. sugar
1/3 c. lemon juice
? tsp. onion powder
1 tsp. dijon mustard
1/2 tsp. salt
2/3 c. salad oil
1 tbls. poppyseeds

Put all ingredients in blender and blend for 2-3 minutes or until dressing is emulsified. Right before serving, toss salad with dressing. Serves about 8.

Beat the cream cheese and milk together until smooth; then beat in rest of ingredients. Press cheese mixture firmly into green pepper halves. Cover and refrigerate. Just before serving, with sharp knife, cut each stuffed pepper half into fourths.

1 large head bok choi (found in produce department)
4 oz. sliced almonds (1/2 cup)
2 Tbls. sugar
1/2 c. salad oil
1/2 c. sugar
1/4 c. vinegar
2 Tbls soy sauce
2 packages ramen noodles (discard seasoning pack)

Separate and wash bok choi and let drain well. In the meantime, put sliced almonds and 2 Tbls. sugar in small pan and heat on medium high, stirring constantly, until sugar melts and browns. Immediately turn out sugared almonds on piece of wax paper or foilñspreading as best you can. Let cool and then break them apart. Slice bok choi lengthwise into strips using leaves and stems. Then slice across as you would celery. Put in large bowl. Mix together oil, 1/2 cup sugar, vinegar and soy sauce, stirring until sugar is dissolved. Pour over bok choi and mix well. While noodles are still in package, break them into small pieces. Discard flavor packet and pour noodles into salad; mix well. When ready to serve, add sugared almonds. Delicious! This salad will keep for days in the refrigerator.

Cook and drain orzo and immediately pour olive oil on it and mix. Steam asparagus briefly and quickly put in ice water; cut in 1 inch pieces; add to orzo. Mix rest of ingredients together and add to orzo and asparagus. (This is a delicious salad to serve for company!)

1 large pkg. vanilla pudding (NOT instant)
1 can pineapple tidbits
1 can mandarin oranges
1 jar maraschino cherries
several bananas

Drain juice (saving pineapple juice) from all fruits and mix together. Do not add bananas yet. To pineapple juice and add water to make 3 cups. Mix pudding and pineapple juice together and cook until thickened. Add to fruit. Stir in bananas and serve.

1 large head cabbage
2 c. sour cream
1 1/4 c. sugar
1/2 c. vinegar
salt and pepper

Shred cabbage fine. (I chop it coarsely and then put it in a food processor to get a fine cut - but watch it carefully!). Combine remaining ingredients; pour over cabbage and mix well. Refrigerate several hours to flavor.

2 lbs. young green beans
1 tsp. mustard
2 tsp. dijon mustard
4 tsp. red wine vinegar
5 Tbls. cooking oil
3/4 c. calamata or black olives
1/2 c. grated Parmesan cheese

In large bowl, mix the two mustards, vinegar and oil. In large pan, bring several quarts of salted water to boil; add beans and cook just until doneñmaybe 2-3 minutes. Do not overcook them! Drain well; quickly toss them in vinegar and oil dressing. Sprinkle with cheese and season with salt and pepper to taste. Add olives, mixing all well. Makes 6 servings.

1 medium cucumber, peeled, seeded and diced
1 medium tart apple, chopped
1 c. halved seedless green grapes
1 c. halved seedless red grapes
1/2 c. sour cream
1 Tbls. sugar

In bowl, combine the cucumber, apple and grapes. In separate bowl mix sour cream and sugar until sugar is dissolved. Pour over cucumber mixture and stir to coat. Makes 6 servings.

1 large box apricot jello
1 c. hot water
2 c. apricot juice/nectar
1 large can apricots, slightly chopped

Dissolve jello in hot water. If apricots seem extra firm, chop them in blender first. Mix all ingredients in mixer. Pour into mold or bowl, and refrigerate until firm.

2 tbls. olive oil
1 tbls. garlic, chopped
3 c. white corn (16 oz. bag), thawed
1/2 c. (packed) thinly slice fresh basil
5 plum tomatoes, chopped
3 tbls. balsamic vinegar
1/2 tsp. salt
1 tsp. pepper

Heat 1 tablespoon of oil and saute garlic 1 minute. Add the corn; saute until cooked through, about 5 minutes. Add half of the basil. Transfer the corn mixture to a large bowl; cool slightly, stirring occasionally. Stir in tomatoes, vinegar, oil and basil. Season with salt and pepper. Cover and chill 3 hours or overnight. Serves 6.

Quarter cherries; drain on a paper towel and pat dry. In medium bowl, beat sour cream, cream cheese and vanilla until fluffy. Stir in cherries, pineapple, bananas and pecans. In a small bowl, beat whipping cream until foamy. Gradually sift confectioners sugar over cream, beating until soft peaks form. Fold into fruit mixture. Spoon into paper-lined muffin cups. Freeze uncovered 1 1/2 hours or until firm. Cover and return to freezer. To serve, let salads thaw at room temperature about an hour before serving.

Makes about 15 servings.

In large bowl, mix broccoli, bacon, cheese and raisins together. In separate bowl, mix the mayo, vinegar and sugar; pour over broccoli mixture and gently stir. Better if it sits several hours or over night.

6 hard-cooked eggs, peeled
1 tbls. fresh cilantro or parsley, chopped
1 small serrano or jalapeno pepper, seeded, finely chopped
1/4 c. mayonnaise
1 tsp. mustard
1/4 c. shredded cheddar cheese
chili powder

Cut eggs in half and remove yolks. In small bowl, mash yolks; add next 4 ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder. Cover; store in refrigerator.