1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Instructions:

Place the brown sugar and season salt into a bowl. Mix together well. Place bacon in mix and cover well. Place coated bacon on a microwave safe dish and microwave on high 1 minute per side. Bacon should be crisp and easy to crumble. Use a large clear glass bowl. Make layers starting with the lettuce. Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

On a long platter, arrange these ingredients in the following order:
Salami, provolone, tomato, onion, red peppers and anchioves. Place the baby corns and olives in the center of the tray. Cut the celery sticks into half and slice each again lengthwise. Then, arrange the celery sticks in between each antipasti. Sprinkle salt and drizzle olive oil on everything. Cover the antipasti and sit it in the refrigerator so that the flavor can sink in very well. Keep in refrigerator until ready to serve.

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion

Instructions:

Boil macaroni until tender.  Add peas to boiling water for one minute.  Drain macaroni and peas and rinse with cold water.  Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and salt and pepper in a bowl to create dressing.  Set dressing to the side.  In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well.  Cover and refrigerate for 4 hours.  When ready to serve, stir and add one to two tablespoons of milk if desired.

2 large cucumbers, peeled, seeded and diced
Salt
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Instructions:

Wash, peel, and remove seeds from cucumbers.  Dice cucumbers and set in a fine mesh sieve over the top of a bowl.  Salt and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic, jalepeno and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

2 pounds red potatoes
1 Tablespoon roasted garlic
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 Tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

Instructions:

To roast garlic rub one garlic head with olive oil and bake for 45 minutes at 350 degrees.  To prepare the dressing, whisk together garlic, Dijon mustard and vinegar.  Next whisk olive oil into mixture slowly.  Season mixture with salt and pepper, mix and add mustard seeds. After cleaning potatoes dice into bite sized pieces and boil until tender.  While potatoes are still warm, add potatoes to dressing and toss.  Chill for minimum of 2 hours.  When ready to serve add onions, herbs and watercress to potatoes and dressing.

1 can prepared lemon pie filling
12 oz. frozen whipped topping, thawed
1 – 15 oz. can tropical fruit salad, drained
1 – 15 oz. can pineapple tidbits, drained
2 – 11 oz. cans mandarin oranges, drained
2 cups fresh strawberries

Instructions:

Mix lemon pie filling and whipped topping together in a large bowl.  Add fruit to mixture and chill in refrigerator from 4 hours to overnight.  When ready to serve, top with fresh strawberries or fruit of your choice and whipped topping.  Servings: 8

2 heads cabbage, shredded
1 small head red cabbage, shredded
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 – 2 large carrots, peeled and grated
2 cups mayonnaise
2 Tablespoon mustard
2 Tablespoon sugar
4 Tablespoon wine vinegar
2 teaspoon pepper
2 teaspoon dried cilantro
2 teaspoon basil
2 teaspoon parsley

Instructions:

In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots.  Cobmine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl.   Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely.  Cover coleslaw and chill overnight.  Servings: 16-20

Ingredients:

1/2 cup honey
1 teaspoon sea salt
1/4 cup apple cider vinegar
3 Tablespoons prepared mustard
3 Tablespoons onions, chopped
1/2 cup water
1 1/2 cups sesame oil (not toasted)

Instructions

Place honey, salt, vinegar, mustard, onions, and water in blender and blend.  Add sesame oil in slowly while mixing.

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

½ C. honey
¼ C. frozen, limeade concentrate, thawed
2 tsp. poppy seeds (optional)
1 C. strawberries cut into chunks
1 C. kiwi, cut into chunks
1 C. melon (cantaloupe, watermelon, or honeydew) cut into chunks
1 C. grapes, whole or cut in half
¼ C. slivered almonds, toasted

Instructions:
In a medium bowl, mix honey, limeade concentrate, and poppy seeds. Add fruit and toss gently, so as not to bruise the tender fruit chunks. Sprinkle the top with almonds. Serve in individual dessert bowls or in one large bowl and allow self-serving. This dish appeals to everyone. Kids love it and it is nice as a dessert after a romantic meal.