lowfat chewy fruit and oatmeal bars

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1-8 oz. container vanilla or plain lowfat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1. c. diced dried mix fruit - raisins or dried cranberries

1. heat oven to 350 degrees.  in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.  add to yogurt mixture; mix well.  stir in oats and fruit.
2.  spread dough onto bottom of ungreased 13x9 in. baking pan.
3.  bake 28-32 min. or until golden brown.  cool completely on wire rack.  cut into bars.  store tightly covered.

*original recipe on bake of oats container

banana bread

cream:
1/2 c. shortening or butter
1 c. sugar

add:
2 eggs
1 c. bananas

2 c. flour
1 tsp. soda

cook 30 minutes at 350 degrees

ginger snaps

cream together:
3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

add to creamed mixture:

2 c. flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1 tsp. cloves

mix all ingredients in order.  roll into walnut size balls, roll balls in sugar.  baking in 350 degree over for 10 minutes or until the top of the cookies crack.  

brownie muffins

soak 10 minutes:

3 c. all-bran

2 1/2 c. water

mix well in soaked mixture:

1 1/2 tsp. baking powder

1 tsp. vanilla

1 pkg. krusteaz fat free brownie mix

spray muffing cups with pam.  

bake 20-25 minutes at 350 degrees.

makes 24.

*original recipe form mom

carmel squares

base:
2 c. flour
2 c. quick oats
1 1/2 c. packed brown sugar
1 1/4 c. butter, softened
1 tsp. baking soda
1/2 tsp. salt

filling:
1 jar smucker's caramel ice cream topping
3 tbsp. flour
1 c. chocolate chips
1/2 c. chopped nuts (optional)

heat over to 350 degrees.  grease 13x9 inch pan with shortening or spray with pam.  in large bowl, beat base ingredients with electric mixer on low speed until crumbly.  reserve half of creamed mixture (about 3 cups) for topping.  press remaining mixture into bottom of pan.  bake 10 minutes.  meanwhile, in small bowl stir together caramel topping with 3 tbsp. flour.

sprinkle chocolate chips and nuts over partially baked base.  drizzle evenly with caramel mixture.  sprinkle with remaining crumbs.

bake 18-22 minutes longer or until golden brown.  cool completely on cooling rack about 1 hour . refrigerate 1-2 hours or until filling is set.  for bars cut into 6 rows by 6 rows.  store in tightly covered container.  makes 36 bars.

high altitude:  no adjustment.

*original recipe from jamie hirshci

easy tomato baked chicken

1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup light balsam vinaigrette reduced fat dressing
1/4 tsp. garlic powder
1/4 c. grated parmesan cheese

preheat oven to 425 degrees.  place onions on bottom of 13x9 inch baking dish; top with chicken.

combine tomatoes, dressing and garlic powder; pour over chicken.  sprinkle with cheese.

bake 30 minutes or until chicken is cooked through (165 degrees).

makes 4 servings.

*original recipe from kraft magazine

lowfat banana muffins

3 mashed banans
1/4 c. oil or applesauce
3/4 c. honey
1/2 tsp. salt
1 tsp. soda
2 c. whole wheat flour

bake at 350 degrees for 15 minutes.
makes 1 dozen

*original recipe from steph vause christensen

sour cream sugar cookies

2 c. sugar (1 powder and 1 granulated)
1 c. butter
2 large eggs
1 tsp. vanilla
1 c. sour cream
5 c. sifted flour
2 tsp. baking powder
3/4 tsp. soda
1/2 tsp. salt

chill for 1 hour

bake at 350 degrees for 8 minutes.

*original recipe from mom via barbara weston

crescent chicken squares

3 oz. pkg. cream cheese, softened
3 tbsp. melted margarine
2 c. cooked cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped chives or onions
1 tbsp. chopped pimento
8 oz. can pillsbury refrigerated crescent rolls
3/4 c. crushed croutons

preheat oven to 350 degrees.  blend cream cheese and 2 tbsp. margarine (reserve 1 tbsp.) until smooth.  add next 6 ingredients; mix well.  separate crescent dough into 4 rectangles; firmly press perforations to seal.  spoon 1/2 c. meat mixture onto center of each rectangle.  pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.  brush tops of squares with reserved margarine and dip in croutons.  bake at 350 degrees for 10-15 minutes or until golden brown.  serve with gravy made from can of chicken broth.

*original recipe from heidi mucha

prairie cornbread

1 lb. sausage
1 chopped onion
2 pkg. jiffy corn muffin mix
1 can (14.75 oz.) creamed corn
1/4 c. milk
3 eggs, slightly beaten
7 oz. can diced green chilies, drained
1 1/2 c. grated cheddar cheese

saute onion and meat, drain (rinse).
mix cornbread, corn and eggs.  add milk.  pour 1/2 into greased 9x13 pan.  spread meat and onions on top of cornbread.  top with chilies and cheese.  pour remaining cornbread over all.  bake at 350 degrees for 25-30 minutes or until golden brown.

*original recipe from mom

stroganoff

1 1/2 lbs. stew meat

1 can cream of mushroom

1 can cream of chicken

1 pkg. good season's dry italian dry italian dressing mix

1 beef bullion cube or 1 tsp. beef bullion

mix in crockpot.  cook on low 6-8 hours.  before serving mix in 8 oz. sour cream.

*original recipe from mom

deann's spaghetti sauce

5-6 pork chops (cut off bone and cube) or use boneless pork roast cut up
2 onions chopped
4 cloves garlic minced
2 tsp. salt
1 tbsp. sugar
2 cans whole tomatoes (16 oz.)
2 small cans tomato paste
italian seasoning - sprinkle over top
brown onions in olive oil.  take out.  then brown meat.  take out.  boil tomatoes until almost dry.  add 4 cans water (tomato paste size), seasonings.  simmer several hours.  breaking up meat on side of pan.

*original recipe from mom via aunt deann

parmesan turkey meatloaf

1 tbsp. olive oil
1 onion, chopped
1 1/4 lb. ground turkey
2 c. fresh whole wheat bread crumbs (about 4 slices of bread)
1/2 c. fat free milk
1 large egg white, lightly beaten
3 tbsp. ketchup
2 tbsp. grated parmesan
1 small clove garlic, minced
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper

preheat oven to 350 degrees spray loaf pan with non-stick spray.  heat oil in medium non-stick skillet over medium heat.  add onion and cook, stirring until softened (about 5 min.) stir together onion and all remaining ingredients in large bowl until well blended.  press turkey mix into prepared loaf pan.  bake about 1 hour - brown and cooked through or until thermometer in center registers 160 degrees.  let stand 10 minutes before slicing.

stuffed acorn squash

1 lb. sausage browned and drained

1/2 c. diced celery

1/3 c. diced green pepper

1/3 c. diced onion

1/2 c. sour cream

1/3 parmesan cheese 

fill 2 acorn squash bake.

sprinkle with brown sugar and cinnamon. 

bake 45  minutes at 350 degrees.

sprinkle with parmesan.

bake 2 minutes at 350 degrees.

*original recipe from rachel petersen. 

maple-roasted chicken with sweet potatoes

ingredients:

4 chicken breasts cut up into pieces

1 yellow onion, cut into 1-inch wedges

2 small sweet potatoes, peeled and cut into 1-inch chunks

2 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons maple syrup

6 sprigs fresh thyme (can substitute marjoram) 

directions 

1.  heat over to 400 degrees

2.  rinse the chicken and pat it dry.  arrange the chicken, onion and sweet potatoes in a 9x13 inch baking dish.  drizzle the oil over the chicken and vegetables and season with the salt and pepper.  toss to coat.  drizzle with the maple syrup and top with the sprigs of thyme. 

3.  roast, stirring the vegetables once, until the chicken is cooked through, about 50 minutes.  let rest for 10 minutes before serving. 

*original recipe from real simple.com

http://www.realsimple.com/food-recipes/browse-all-recipes/maple-roasted-chicken-sweet-potatoes-10000001132509/

deviled brussels sprouts

cook small brussels sprouts, covered, in a small amount of boiling salted water for about 15 minutes, or just until tender.  drain and serve immediately with the following sauce.

sauce:
1/3 cup butter
1 tsp. worcestershire sauce
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
salt and pepper to taste

melt butter in small saucepan.  add remaining ingredients and stir until smooth.  pour over drained brussels sprouts, or pass in a bowl.  this amount is sufficient for 2 pounds of sprouts.

*original recipe from cooks.com
http://www.cooks.com/rec/doc/0,1750,156189-243204,00.html

chicken chalupas

2-3 cut up chicken breasts (or canned chicken)
tortillas

sauce:
1 c. sour cream
1 can cream of chicken soup
2 oz. can sliced olives
2 oz. can chopped green chilies
1 c. monterry jack cheese (grated)
2-3 green onions (chopped)



mix well and reserve 1 cup sauce.  mix remaining sauce with 2-3 cut up chicken breasts (or tenders).  lay out 6-8 flour tortillas.  spray square glass casserole dish with pam.  cut chicken mixture on side of tortillas.  roll up and place seam side down in pan.  cover with remaining sauce and spread over all.  cover w/ plastic wrap.  vent one corner.  microwave 10 minutes on medium power or bake in 350 degree oven for 40 minutes.  cover with tin foil.  add 1 cup grated cheddar cheese last few minutes.

ab's diet burgers

1 lb. leanest burger
1 c. spinach
2 tbsp. low fat cheese (shredded)
1 packet lipton onion soup
1/2 c. whole oats
1 egg
monterrey seasoning (taste)
salt and pepper (taste)
soy sauce (taste)

shape into burgers and grill

thai peanut pizza

10 rhodes dinner rolls, thawed and risen
2 boneless skinless chicken breasts, cubed
1 tbsp. canola oil
1 tbsp. low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 c. mozzarella cheese
1 cucumber sliced
1/2 c. chopped cilantro

peanut sauce:  (can be made ahead of time and stored in refrigerator
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. low sodium soy sauce
3 tbsp. water
3 tbsp. canola oil
2 tsp. minced garlic

spray counter top with non-stick cooking spray.  combine rolls to form a ball and roll into a 13-inch circle.  place on a sprayed 12-inch pizza pan.  cover with plastic wrap and let rise 30 minutes.  remove wrap and poke with a fork to prevent bubbles from forming.  bake at 350 degrees for 10-15 minutes.  in a saucepan combine all the ingredients for peanut sauce.  cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened.  set aside to cool.  stir fry chicken in canola oil and soy sauce until completely cooked.  spread peanut sauce over baked crust.  top with peppers, onions, chicken and cheese.  bake at 350 degrees for 10-15 minutes or until cheese is melted.  remove from oven and top with cucumbers and cilantro.

*original recipe from rhodes

easy beef stuffed peppers

servings: 4 

ingredients:

4 medium green, red, yellow or orange bell peppers

filling:

1 lb. lean ground beef

3/4 c. chopped onion

1/4 c. uncooked white rice

3 tbsp. ketchup

1/2 tsp dried oregano leaves

sauce 

1 (14.5 oz.) can italian-style stewed tomatoes, undrained

1 tbsp. ketchup

1/2 tsp dried oregano leaves

method:

heat oven to 350 degrees.  cut tops off bell peppers, remove seeds.  in large bowl, combine filling ingredients, 1/2 tsp. salt and 1/4 tsp. pepper, mixing lightly but thoroughly.  spoon equal amounts of filling into each pepper.  place in 8x8 inch baking dish.  combine sauce ingredients, pour over peppers.  cover dish tightly with aluminum foil.  bake 1 1/2 hours.  

*original recipe from grocery store recipe card in produce section

dutch apple cake with caramel glaze

prep: 40 minutes

bake: 1 hour

oven 325 degrees

makes: 16 servings

cake:

7 apples 

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon freshly grated nutmeg

3 eggs

1 1/2 cups vegetable oil

1 cup packed brown sugar

1 cup granulated sugar

2 1/2 teaspoons vanilla

1 1/4 cups chopped pecans

1 recipe caramel glaze

1.  preheat oven to 325 degrees.  butter and flour a 13x9x2-inch baking pan, set aside.  peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple).

2.  in a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg.  set aside.

3.  in a very large mixing bowl whisk eggs to combine.  whisk in oil, sugars and vanilla  until well blended.  gradually whisk in the flour mixture just until well blended.  fold apples and pecans into batter.  batter will be thick and just coat apples.  turn into prepared pan, spreading to edges of pan.  

4.  bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean.  remove from oven and cool on a wire rack while preparing glaze.  spoon caramel glaze over warm cake. 

caramel glaze:

in a medium skillet melt 6 tablespoons unsalted butter.  add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt.  cook and stir until blended over medium-low heat for 2 minutes.  increase heat and boil 2 minutes or until dime-size bubbles cover the surface of the glaze.  remove from heat and cool slightly until glaze begins to thicken, about 5 minutes.  spoon over cake.  

*original recipe from mom via better homes and gardens 

white bean chili

for a large crockpot

6 cans white beans (drained but not rinsed)

-drain less if you want it thick

3 cans chicken broth

1 pint salsa (whatever you like)

--warm these together for a while

about an hour before you serve add 1 rotisserie chicken cubed/shredded.  (i sometimes just cook and cube boneless chicken breasts instead of using a rotisserie chicken.)

serve with shredded pepper jack cheese and sour cream.

*original recipe from mom 

crock pot buffalo chicken lettuce wraps

servings: 6
serving size:  1/2 c. chicken

ingredients:

for the chicken:

24 oz. boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz. fat free low sodium chicken broth
1/2 c. hot cayenne pepper sauce (frank's is recommended)

for the wraps:
6 large lettuce leaves, bibb or iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

directions:

in a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough).  cover and cook on high 4 hours

remove the chicken from pot, reserve 1/2 cup broth and discard the rest.  shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and hot sauce and set on high for an additional 30 minutes.  makes 3 cups chicken.

to prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.  (i like blue cheese.)  wrap up and start eating.

*original recipe from www.skinnytaste.com

http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html

whole wheat carrot bread

1/4 cup unsweetened applesauce
1/4 cup oil
1/2 cup honey
2 eggs, beaten
1 tsp. vanilla
1 1/1 cups carrots, grated
1 1/2 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

beat together applesauce, oil and honey, eggs, vanilla and carrots.  combine dry ingredients then add to carrot mixture.  bake in greased 9' loaf pan for 350 degrees for 45-60 minutes.

*original recipe from usu food sense

white bean and fennel chili

brown with fennel seeds:
1 lb. italian sausage
1 lb. hamburger
bulb of fennel, fuzz cut off and chopped

chop and add:
1 red pepper
1 yellow pepper

add 1 to 1:
white beans (northern and garbanzo)
corn (white and yellow)

mild green chilies (not too much)

*original recipe from mel sabey

baked carmel corn

6 qt. popped corn
2 sticks butter
2 c. brown sugar, well packed
1/2 c. white corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda

cook butter, brown sugar, corn syrup and salt until mixture comes to a boil, stirring constantly.  boil 3 minutes without stirring.  remove from heat.  add vanilla and soda - mixture will bubble.  pour over popped corn.  stir well to cover.  spread on cookie sheets.  bake at 250 degrees for 1 hour, stirring every 15 minutes.  store in air tight container.

*original recipe from mom via nancy parker

zingy zuchinni casserole

boil 5 min. then drain:

1/4 c. chopped onion

6 c. chunks of zucchini

1/2 tsp. salt

add to above mixture.  stir until cheese is melted:

1 can cream of chicken soup

1 c. sour cream

1 c. cheese

melt butter and combine.  pour 1/2 on bottom of casserole dish and 1/2 on top of casserole:

1 pkg. stuffing mix

1 cube butter

1/3 c. watter

bake at 350 degrees for 30 minutes. uncovered. 

*original recipe from kayleen bell

manicotti

brown:

2 lbs. hamburger

2 cloves crushed garlic

drain and add:

2 c. cottage cheese

1 tsp. salt

1/2 c. mayonaise

8 oz. shredded mozarella 

cover bottom of greased casserole dish with ragu sauce and mushrooms.  stuff (cooked) shells with meat mixture and place on sauce.  cover with remaining sauce.  cover with foil and back 15 minutes covered.  then uncover and sprinkle with crushed oregano and parmesan.  bake uncovered 15 minutes longer.  uses 2 pkg. shells

if using raw shells, mix 1 c. water with 32 oz. ragu sauce.  heat and put 1 c. sauce on bottom.  add manicotti.  cover with foil and bake 400 degrees for 60 minutes, then 15 minutes uncovered.  

*original recipe from mom 

mary bell's creamed corn

2 pkg. 20 oz. frozen corn
8 oz. whipping cream
1 c. milk
1 tsp. salt
6 tsp. sugar
1/4 tsp. accent
simmer ingredients for 5 minutes

add a pinch of white and/or cayenne pepper to mixture

blend 2 tbsp. butter and 2 tbsp. flour (roux)

add to simmered corn mixture.  stir until thickened.  put into heatproof casserole dish.  sprinkle with freshly grated parmesan cheese.  place under broiler until lightly browned.

*original recipe from aunt ginny

baked potato soup

4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk - whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
1 small onion, chopped
12 slices bacon, cut into pieces
2 c. shredded cheddar cheese
1 c. sour cream

cook bacon in large pot.  add onions and fry until bacon is done.  remove from pot and set aside.  melt butter in pot, add flour.  stir in milk and cook until smooth and thickened, stirring constantly.  add potato pulp, salt, pepper, bacon, onions and cheese.  cook until heated.  stir in sour cream.

*original recipe from mom

pumpkin soup

our family's halloween favorite

2 tbsp. butter
1 c. diced onion
1 tbsp. all purpose flour
3 c. chicken broth
1 can (15 oz.) pumpkin
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 tbsp. chopped tarragon
1/4 tsp. pepper
1 can (12 oz.) evaporated milk
sour cream (optional)
melt butter in large saucepan over medium heat.
add onion and saute until softened
stir in flour.  cook 2 min.  gradually add chicken broth and cook over medium heat, stirring constantly until thickened.
stir in pumpkin and next 5 ingredients; reduce heat, simmer 10 min.  stir in milk and heat additional 3 minutes.  stir in tsp. of sour cream, if desired, and sprinkle soup with chopped tarragon before serving.

*i also like to add a lb. or more of italian sausage to add flavor and to stretch out it out a bit. 

juniper inn takeout tomato macaroni soup

in large pot bring to a boil and simmer 5 minutes:
6 c. water
2 green onions, finely chopped
1 c. ketchup
3 tbsp. a-1 steak sauce
1/4 tsp. garlic powder
1 tbsp. brown sugar
1 carrot grated
6 oz. can tomato paste
3 tsp. worchestershire sauce
1/2 tsp. pepper

add and  simmer for 5 minutes:
1 lb. hamburger, browned
1 small onion, chopped and sauted in hamburger

add 1 1/2 c. large elbow macaroni, cooked (measure before cooking)

serves: 8

mexican chicken corn chowder

3-4 chicken breasts cooked, cut in bite-sized pieces
1/2 c. chopped onions
1 to 2 garlic cloves, minced
2 tsp. chicken bouillon
1 c. hot water
1/2 to tsp. ground cumin
2 c. half & half
2 c. shredded monterrey jack cheese
1 can (16 ox.) cream-style corn
1 can (4 oz.) chopped green chilies, undrained
1 medium tomato, chopped

saute onion and garlic.  dissolve the bouillon in hot water.  add to pan along with cumin; bring to a boil.  reduce heat; cover and simmer for 5 minutes.  add cream, cheese, corn, chilies and chicken.  cook and stir over low heat until the cheese is melted.  garnish with tomatoes and crushed tortilla chips.  this is best to serve right away.  makes 2 quarts  6-8 servings.

*original recipe from dr. king's wife.

asparagus with tomato vinaigrette

1 lb large asparagus spears, trimmed
1/4 cup plus 2 tbsp. olive oil
1/4 c. red wine vinegar
salt and pepper to taste
1 small tomato, finely chopped

1 red bell pepper
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped

cook asparagus using the method of your choice just until tender.  drain.  shock in ice water until cold and drain.   cover and chill.  whisk in oil and vinegar in small bowl to blend.  add tomato, bell pepper, green onion and parsley.  season with salt and pepper.  arrange asparagus on a large platter.  spoon half of vinaigrette over asparagus.  garnish with chopped egg.  serve immediately and add remaining dressing separately.

*original recipe from usu food sense

spinach white bean crostini

yields: 2 1/2 cups 

ingredients:

2 c. spinach, packed, shopped

1 can cannelloni beans, rinsed

1 tbsp. olive oil

2 garlic cloves, minced

1 tbsp. fresh dill

juice from 1/2 lemon

salt and pepper to taste

directionsL

mix all ingredients together in a medium bowl.  serve on sliced baguette.

*original recipe from usu food sense 

margo salad

3 large avocados, diced
6 roma tomatoes, diced
3 green onions
2 cans shoepeg corn (drain)
1 can black eyed peas (drain)
1/2 - 3/4 bottle zesty italian dressing (fat free)

may add garbanzo beans, black beans, sliced olives

fiesta rice

yield: 6 servings (about 1/2 c. each)

1 medium onion, finely chopped (about 1/2 cup)

1/4 c. chopped green pepper

3 tbsp. butter or margarine

1 can (1lb.) stewed tomatoes

1 tsp. salt

1/8 tsp. pepper

3 cups cooked rice

in large skillet, cook and stir onion and green pepper in butter until onion is tender.  stir in tomatoes, salt, pepper and rice.  simmer uncovered over low heat, about 15 minutes, until flavors are blended and mixture is hot  

cherry tomato orzo salad

yield: 4-6 servings

ingredients:
1/2 c. cooked orzo
2 c. cherry tomatoes, halved
1 cucumber, peeled and diced
3 green onions, chopped
1/2 c. black olives, thinly sliced (optional)
1/2 c. feta cheese, crumbled
1/4 c. olive oil
1 tbsp. dried oregano
juice of 1 lemon

directions:
cook pasta according to package; drain and cool.  prepare tomatoes, cucumbers, green onions and olives (if using).  toss with pasta.  add feta cheese.  in small bowl whisk together olive oil, lemon juice and dried oregano.  pour over salad and toss to coat.  serve room temperature or chilled.

*original recipe from usu food sense

grape salad

4 cups cooked chicken breast - cut-up bite size

1 cup celery

1/3 cup onion

1 tsp. salt

1/2 tsp pepper

1/2 c. slivered almonds

1/3 c. mayonnaise

3 tbsp. lemon juice

1 c. grapes

*original recipe from heidi mucha

radiatore pasta salad - better known as radiator salad

small bag radiator pasta
6 green onions
1 lb. bacon - cooked and crumbled
1/2 lb. grated swiss cheese
1 or 2 tomatoes diced

dressing
2 c. mayonnaise
1/2 c. sugar
4 tbsp. red wine vinegar

cook pasta as directed on bag.  add other ingredients.  mix dressing.  put dressing on just before serving.

*a favorite for family parties.  original recipe from the back of the pasta package.