Better Than Potato Salad

Ingredients:

  • 4 cups cooked rice
  • 2 cups cooked macaroni
  • 4 hard boiled eggs, chopped
  • 1/4 cup onions, minced
  • 1/2 cup carrot, finely chopped
  • 1 1/2 cup Miracle Whip
  • 3 tablespoons yellow mustard
  • Lightly salt to taste
  • 1/4 cup sugar
  • 2 tablespoon vinegar

Directions:

  1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
  2. In a separate bowl combine dressing ingredients until smooth.
  3. Pour the dressing over the macaroni and rice mixture.
  4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Kathryn’s Loaded Potato Salad

Ingredients:

  • 2 pounds russet potatoes
  • 3/4 cup sour cream
  • 3/4 cup french onion chip dip
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese, divided
  • 1 bunch of green onions
  • 1/2 pound bacon, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper

Directions:

  1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
  2. Drain the potatoes and chill.
  3. Fry the bacon until crisp and chop into small pieces.
  4. Chop the onions and set aside.
  5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
  6. Pour the dressing over the potatoes.
  7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Spicy Chicken Salad

Ingredients:

  • 4 cups diced cooked chicken (turkey works too)
  • 2 hard-cooked eggs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced
  • 2 tablespoons pickled jalapeños, finely diced (optional)
  • 1/2 cup peppers, diced (I like red and yellow)
  • 1 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 cup mayonnaise
  • 1/2 cup sour cream

Directions:

  1. Combine the meat, eggs and vegetables in a large bowl and set aside.
  2. In a small bowl, combine the mayonnaise, sour cream, Tabasco and seasonings.
  3. Pour the dressing over the chicken mixture.
  4. Serve in salad form or sandwich form.

Source: My kitchen

Chicken and Rice Casserole

Ingredients:

  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and diced
  • 3 cups diced, cooked chicken
  • 2 (14 1/2-ounce) cans green beans, drained and rinsed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) jar pimentos
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat butter or oil in a small skillet over medium heat.
  3. Add onion and saute until translucent, about 5 minutes.
  4. Remove from heat and transfer to a large bowl.
  5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
  6. Pour into a greased 3-quart casserole dish.
  7. Bake for 20 to 25 minutes or until bubbly.
  8. Let stand for a few minutes before serving.

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-and-rice-casserole-recipe2.html

Coleslaw

Ingredients:

  • 1 (10 ounce) bag coleslaw mix
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon horseradish sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon pepper

Directions:

  1. Combine all ingredients except cole slaw mix in a large bowl and combine well.
  2. Add the cole slaw mix and toss to coat.
  3. Cover and refrigerate several hours or overnight to allow flavors to blend.

Adapted from: http://www.food.com/recipe/easy-cole-slaw-294620

Classic Macaroni Salad

Ingredients:

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
  3. Stir in the onion, celery, and green pepper.  Mix thoroughly.
  4. Fold in macaroni.
  5. Refrigerate for at least 4 hours before serving, but preferably overnight.

Source: http://allrecipes.com/recipe/classic-macaroni-salad/

George’s Awesome Seafood Dip

Ingredients

  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/3 cup mayonnaise (we use Miracle Whip)
  • 1/4 cup horseradish sauce (we use Kraft)
  • 2-3 shakes tabasco
  • 16 ounces imitation crab or lobster (we use a mixture)

Directions

  1. Cube the seafood and then do a rough chop of the cubes.
  2. Beat the cream cheese, sour cream, mayonnaise and horseradish in a stand mixer.  Add the tabasco to taste.
  3. Fold in the seafood.
  4. Chill until flavors meld, usually a couple hours.  Serve with crackers or raw vegetables.

Source:  Marks family recipe