Recipes


Spinach Pasta Salad

Shared from LynnDee Davis
Makes a very large salad.  Serves approx. 20.

4 cups cooked, cut up chicken (Can be marinated in teriyaki sauce)
16 oz. box bowtie pasta (Can be cooked in chicken broth)
15 oz or 1 1/2 bags of fresh spinach
6 oz. Craisins
3- 11 oz. cans mandarin oranges
2- 8 oz. cans water chestnuts
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
6 oz. honey roasted peanuts

Dressing:  Blend the following ingredients and pour over above mixture just prior to serving.
1 cup vegetable oil
2/3 cup Kikkoman’s teriyaki sauce
2/3 cup white wine vinegar
6 Tblsp. sugar
1/2 tsp. salt
1/2 tsp. pepper


Vegetable Bean Dip

Shared from Jayme Makowski
This is a recipe that I’ve done for years and may not be new to all of you.  But, is a great dish to take to a picnic, or better yet, camping !!

1 can black eyed peas
1 can black beans
1 can pinto beans
1 can shoepeg corn
1 small jar diced pimento
Drain and rinse above ingredients.

1 cup chopped celery
1 medium onion chopped
1 cup green pepper chopped (I do not add this)

Combine all above ingredients.
Bring the following to a boil and pour over your bean and vegetable mixture.

1 tsp. salt
1 Tbsp. water
1/2 cup oil
1/2 tsp. black pepper
3/4 cup cider vinegar
1 cup sugar (I use about 3/4 cup to cut down a bit on the carbs).

Refrigerate (overnight is best) and drain before serving.  Serve as a relish or on Frito corn chips.