Cranberry Fluff Salad

2 Cups raw cranberries, ground
3-4 Cups mini marshmallows
¾ Cup sugar
Combine, cover and chill overnight

2 Cups apples diced with skin left on
½ Cup seedless grapes
½ Cup pecans broken (optional)
1 can crushed pineapple, drained

Add fruit and nuts. Fold in ½ pint whipped cream. Chill and serve.

*I usually double the first six ingredients just to make the salad go further.

Taffy Apple Salad

1 can (16 ounces) pineapple chunks, diced, and juice reserved
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon white vinegar
1 egg, beaten well
1 container (8 ounces) frozen whipped topping
4 medium-size apples, peeled, diced
1-1/2 cups dry roasted peanuts, chopped fine (optional)

1. Refrigerate marshmallows and pineapple, covered, overnight.
2. In a small saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes. Refrigerate, covered, in a bowl overnight.
3. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1-1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve.

Chicken BLT Salad

1 head romaine lettuce
3 c sliced cooked chicken
2 c cherry tomato halves
1/2 c sliced red onion
1 c shredded sharp cheddar
2 slices bacon crumbled
1/4 c ranch dressing

Shred lettuce and add all ingredients. I let everyone put dressing on as desired but this is really good and fast.

Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)


Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)

Combine all ingredients in a blender and refrigerate at least one hour.

*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!

Stacey's Chicken Salad

2 1/2 cups cubed chicken
1 cup chopped celery
1/2 cup toasted slivered almonds
2 cups pineapple tidbits drained
1 Tbsp. chopped parsley
1 cup mayo
1/2 cup whipped cream
1 tsp. salt

Fold mayo, whipped cream and salt together. Add evenly to everything else. (Doubled serves 25-30) I like to serve with croissants. It is really yummy and pretty for brunch/lunch etc.

Greek Pasta Salad

Dressing (*make night before)
2/3 Cup olive oil
3 Tbls garlic peppercorn balsamic vinegar or white vinegar
¼ Cup chopped fresh basil or 2 tsp basil leaves dried
2 Tbls chopped green onion
2 Tbls grated parmesan cheese
½ tsp salt
¼ tsp pepper
¼ tsp oregano leaves

Salad
1 box uncooked tri-color spiral macaroni
1 small green pepper cut into 1/4" strips
1 small red pepper cut into 1/4" strips
1 med tomato cut into wedges
½ Cup olives sliced or whole
6 oz pkg feta cheese, crumbled

Cook pasta according to directions on box and let cool. Add vegetables, then toss with dressing. Sprinkle with feta cheese. Chill before serving.