Fishing

Prep: 15 min, Cook: 15 min.

• 1/2 lb. rotelle or other spiral pasta
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup cucumber, cut into 1/2 inch pieces
• 1/2 red bell pepper, seeded and cut into 1/2 inch pieces
• 1 cup Caesar dressing
• 1/3 cup grated Parmesan cheese
• 8 cherry tomatoes, halved
• 2 Tbs. lemon juice
• 1/4 cup parsley (optional), chopped

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain and set aside to let cool. Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 minutes. Remove from steamer basket. Rinse under cold water and drain well. Transfer broccoli and cauliflower to pasta. Add cucumber and bell pepper. Add salad dressing and Parmesan. Toss. Add lemon juice and cherry tomatoes just before serving. Sprinkle with parsley


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Prep: 5 min.

• 1 lb. Romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 1 Tbs. plus 1 tsp. lemon juice
• 1/4 cup plus 2 Tbs. grated Parmesan cheese
• 1/2 cup croutons

Combine lettuce and dressing in a bowl. Add lemon juice, Parmesan and pepper to taste. Toss. Add croutons just before serving and toss.


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Prep: 10 min.

• 9 ounces ripe tomatoes, cut into quarters
• 1/4 lb. mozzarella cheese, cut into small cubes
• 2 Tbs. extra virgin olive oil
• 8 medium fresh basil leaves, shredded
• 1 clove garlic, minced
• 1/8 tsp. salt optional
• 1/8 tsp. ground black pepper

Combine all ingredients in a bowl and toss. Serve with fresh bread.


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Prep: 15 min, Cook: 10 min.

• 4 boneless skinless chicken breast halves
• 1 lb. garden salad
• 6 ounces Caesar dressing
• 1/4 cup grated Parmesan cheese
• 8 cherry tomatoes
• 1 cup seasoned croutons

Prepare grill or broiler. Grill or broil chicken about 4 minutes per side or until cooked throughout. While chicken is cooking, combine lettuce, dressing and half the Parmesan in a mixing bowl. Toss. Divide salad into individual serving bowls. Top with croutons and cherry tomatoes. Cut each chicken breast crosswise into 1/2 inch wide strips. Arrange chicken on top of salad. Sprinkle with remaining Parmesan.


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Prep: 10 min, Cook: 10 min.

• 2 eggs
• 10 ounces packaged fresh spinach
• 1 head lettuce, torn into bite size pieces
• 1/4 cup blue cheese, crumbled
• 1-1/2 cups cooked turkey or chicken, shredded
• 1 avocado, sliced
• 1/2 cup bottled real bacon pieces
• 1/2 cup fat-free lemon herb dressing

Place eggs in a saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium low and cook 10 minutes. Transfer eggs to a bowl of cold water to cool. Peel and quarter eggs and set aside. Line serving plates with spinach and top with lettuce. Layer cheese, turkey, avocado, bacon pieces and eggs over top. Drizzle dressing over salad and serve.


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Prep: 10 min, Cook: 5 min.

• 10 ounces frozen corn
• 1 small red bell pepper, seeded and cut into thin 1 inch strips
• 1 small green bell pepper, seeded and cut into thin 1 inch strips
• 1 green chili pepper, seeded and finely chopped
• 1/2 red onion, chopped
• 2 Tbs. red wine vinegar
• 1-1/2 tsp. brown sugar
• 1 Tbs. olive oil
• 1/2 tsp. oregano, or 1 tsp. fresh, chopped

Place corn in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until tender. Transfer corn to a bowl. Add peppers and onion. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over corn mixture and toss.


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Prep: 15 min, plus chilling time.

• 1/4 cup plus 2 Tbs. lemon juice
• 1/4 cup plus 3 Tbs. extra virgin olive oil
• 1/4 tsp. paprika
• 1 tsp. ground cumin
• 4 scallions, minced
• 1/2 red onion, chopped
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 green bell pepper, seeded and chopped
• 2 large tomatoes, seeded and chopped
• 1 lb. canned black-eyed peas
• 4 cups spinach leaves, stemmed

Combine first 5 ingredients in a jar with a tight-fitting lid. Season with sea salt and black pepper to taste. Shake vigorously and set aside. Combine remaining ingredients, except spinach, in a bowl. Chill 30-60 minutes. Place spinach on serving plates and top with bean salad. Shake dressing and pour over salad.


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Servings: 5 servings Prep. Time: :30 Total Time: Ingredients:
1/2 pkg. (8 oz.) rotelle noodles
3 cups chicken, cooked and cubed
1 cup zucchini, diced
1 cup tomatoes, diced and seeded
3/4 cup celery, diced
3/4 cup sour cream
1/2 cup mayonnaise
1 tsp. salt
1/8 tsp. pepper
2 tsp. lemon juice
2 tbsp. dried basil
1 tsp. dried oregano
1/4 cup pine nuts
3 tbsp. fresh parsely, finely chopped
Directions:

Cook pasta; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in food processor and blend until well mixed. Chill dressing, covered, for 1 hour before adding to salad. Toss salad, coating well.


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Prep. Time: :15 Total Time: 2:00 to 3:00 Ingredients:
Bow-tie pasta
Italian salad dressing
1 can black olives
1 tomato, sliced
1/4 cup feta cheese
1/4 cup cucumber, sliced
Salt and pepper, to taste
Directions:

Cook pasta. Place pasta in large bowl. Cover pasta with Italian dressing throughly. Add olives, tomato, cheese, and cucumber. Sprinke desired amount of pepper and saly. Refrigerate for 2-3 hours before serving.


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Servings: 10 servings Prep. Time: Total Time: Ingredients:
1/4 cup vinegar, white wine
2 tbsp. honey
3 tbsp. oil, salad
1 tsp. poppy seed
1/2 tsp. dry mustard
8 cups fresh spinach, torn
1 papaya, seeded, peeled, and cubed
1-1/2 cups seedless grapes, halved
Directions:

In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard. Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately.


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Servings: 4 servings Prep. Time: :35 Total Time: :35 Ingredients:
2 lb. red-skin potatoes, cut into small pieces
1 red pepper, diced
1/2 md. onion, diced
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup fresh dill or 2 tbsp. dried dill
2 tbsp. vinegar
1 tbsp. horseradish
1 tbsp. sugar
4 tbsp. dijon mustard
Directions:

Cook red potatoes for approximately 15 minutes. Meanwhile, combine mayonnaise, red pepper, onion, celery, dill, mustard, vinegar, horseradish and sugar. Cool potatoes slightly, and then pour 3/4 of the mayo mixture over the pieces of potatoes. Let stand for several hours for the flavors to "marry". Add remainder of mayo dressing before serving.


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Servings: 4 to 8 servings Prep. Time: :15 Total Time: :45 Ingredients:
1 to 2 lg. head broccoli, cut small
1 lb. bacon, cooked and crumbled or 1/2 jar Real Bacon pieces
1/2 cup raisins
1 cup sunflower seeds

1 Dressing:
1/2 cup sugar
1 cup mayonnaise
Directions:

Blend dressing ingredients well, set aside for 1/2 hour. Pour on salad and mix.


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1 head lettuce
1 cup diced celery
4 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas
1/2 cup chopped green peppers
1/2 cup chopped green onion (tops only)
8 slices bacon, fried crisp and crumbled
2 cups mayonnaise
2 tablespoons granulated sugar
4 ounce (1/2 cup) grated cheese
In a 9 x 13-inch pan (or a deep glass bowl), layer ingredients as listed through green onions. Mix sugar with mayonnaise - pour over layers. Sprinkle with grated cheese and bacon. Refrigerate overnight.

3 avocados, seeded and peeled
1 tablespoon onion, minced
1 teaspoon chili powder
2 drops Tabasco sauce
1 teaspoon salt
4 medium tomatoes
8 lettuce leaves
Peel tomato and cut off top. Scoop out pulp.
Mash the avocados, and mix well with the onion, chili, Tabasco, and salt. Stuff tomato with avocado mixture, and serve over lettuce.
Makes 4 servings

Select two ripe Haas avocados.
Cut them into cubes.
Cut two tomatoes into cubes.
Add these to about 1 pound cottage cheese, and sprinkle with one envelope Good Seasons Italian Dressing.
Add salt and pepper to taste

2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees F.
In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.

8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella or Cheddar cheese
Salt and pepper to taste
Preheat oven to 325 degrees F. Butter or grease an 8 x 16 inch baking dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.
Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used.
Pour cream and milk over layers. Sprinkle with grate cheese.
Bake for approximately 35 minutes.

2 (4 ounce) packages shredded carrots
3 (16 ounce) packages prepared cole slaw (cabbage or broccoli)
1 1/2 jars Marzetti Slaw Dressing
1 pound cooked, crisp, crumbled bacon
3 (4 ounce) packages crumbled blue cheese
Mix everything together in a very large salad bowl. That's it!
Servings: 4

2 1/2 pounds potatoes, cooked and cubed
3/4 cup chopped scallion (green and white parts)
3/4 cup chopped celery
3/4 cup sour cream (regular or fat-free)
1/4 cup mayonnaise (regular or reduced-fat)
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar or cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese plus extra for top
In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.

12 servings
Make at least 2 hours in advance to allow flavors to meld.
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
2 tablespoons granulated sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

MAKES: 6 servings
2 pounds Yukon gold potatoes (about 2 1/4 inches wide), scrubbed
1 tablespoon mustard seed (see notes)
1/2 cup bread-and-butter pickle juice (see notes)
1/2 cup finely chopped bread-and-butter pickles
1/2 cup reduced-fat or regular mayonnaise
2 tablespoons cider or white wine vinegar
1 red bell pepper (1/2 pound), rinsed, stemmed, seeded, and diced
6 tablespoons minced parsley
Salt and pepper
In a 4- to 5-quart pan, combine potatoes and 1 1/2 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 10 minutes.
Meanwhile, in a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell pepper; mix gently. Let cool to room temperature, at least 15 minutes. Add 4 tablespoons parsley and salt and pepper to taste; mix. Scrape into a serving bowl and sprinkle with remaining parsley.

Dressing
3 tablespoons granulated sugar
1/2 teaspoon black pepper
1 cup vegetable oil
6 tablespoons rice vinegar
Salad
1 cup slivered almonds
8 tablespoons sesame seeds
2 (3 ounce) package ramen noodles (Oriental or vegetable flavor)
2 (12 ounce) bags broccoli coleslaw
3 scallions, tops and bottoms chopped
Mix dressing ingredients together and set aside.
Toast almonds and sesame seeds at 350 degrees F until lightly browned. Let cool.
Crunch or break up noodles in bag before opening. Place dry noodles and contents of seasoning packets in large bowl.
Add broccoli slaw, scallions, toasted almonds and sesame seeds.
Toss with desired amount of dressing at last minute.
Serves 8.

1 bunch fresh broccoli, cut into florets
1 (6 ounce) can ripe olives, sliced
1 (5 ounce) jar stuffed green olives, sliced
1 small onion, chopped
4 hardboiled eggs, chopped
1/4 cup sweet pickle relish
2/3 cup mayonnaise
1 teaspoon lemon juice
Mix broccoli, olives, onion and eggs. Add relish, mayonnaise and lemon juice. Mix all very well. Put into covered bowl and refrigerate overnight. Stir well and serve.

Dressing
2 tablespoons vinegar
3 ounces cream cheese
2 tablespoons granulated sugar
Dash of pepper
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 teaspoon mustard
1 egg
2 tablespoons vegetable oil
Salad
6 cups fresh raw broccoli florets
1/2 cup raisins
2 tablespoons red onion, chopped
12 slices bacon, fried and crumbles
Combine all dressing ingredients in blender except the vegetable oil. Blend until well mixed. Add the vegetable oil and blend. Serve over the salad ingredients.

4 cups chopped broccoli (not the stalk)
1 medium onion, chopped
8 slices fried bacon, crumbled
3/4 cup mayonnaise
3 tablespoons vinegar
3 tablespoons granulated sugar
Stir together mayo, vinegar and sugar. Pour over the broccoli, onion and bacon. Toss and refrigerate.