World Famous Recipes

Layered Salad
A perfect salad to bring to a party.

10 slices bacon, sautéed until crisp, and crumbled
1 medium head iceberg lettuce, shredded
2 large tomatoes, sliced
1 large red onion, thinly sliced
3/4 cup celery, finely diced
1 pkg. (10 oz.) frozen green peas, thawed and drained
1 cup (4 oz.) Cheddar cheese, shredded, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 envelope Ranch salad dressing mix
1 tsp. paprika

Reserve 1/2 cup lettuce. Layer the remaining lettuce, tomatoes, red onion, celery and
peas in a glass salad bowl. Sprinkle with 3/4 of the bacon and 1/2 cup of the Cheddar
cheese.

Combine the mayonnaise, sour cream and salad dressing mix in a bowl; mix well.

Spread evenly over top layer of the salad. Chill the salad, covered, until serving time.

Sprinkle with the remaining bacon, reserved lettuce, remaining cheddar and paprika
just before serving.

Serves 6.

Green Bean Salad Recipe

Ingredients

* 12 oz. fresh green beans, trimmed
* 1/3 cup fresh parsley, coarsely chopped
* 4 green onions, sliced
* 2 stalks celery, chopped
* 2 Tbsp. olive oil
* 2 Tbsp. lime juice
* Lime wedges (optional)

Directions

1. In a 2-quart microwave-safe dish add green beans and 2 tablespoons water. Cover and microwave on 100% power (high) for 5 minutes or until tender, stirring halfway. Drain; rinse with cold water and drain again. Transfer to serving dish. Toss with parsley, green onions, celery, oil, and juice. Cover and let stand at room temperature for up to 30 minutes.

2. To serve, sprinkle with salt and pepper; squeeze lime wedges over top. Makes 4 to 6 servings.

Greek Pasta Salad

Ingredients

* 12 oz. dried mostaccioli or penne (about 4 cups uncooked)
* 2 cups cherry tomatoes, quartered
* 1 medium cucumber, halved lengthwise and sliced
* 4 green onions, sliced
* 1/3 cup pitted kalamata olives, halved
* 1/2 cup olive oil
* 1/2 cup lemon juice
* 2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
* 2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
* 1 Tbsp. anchovy paste (optional)
* 4 to 6 cloves garlic, minced
* 1/4 tsp. salt
* 1/4 tsp. ground black pepper
* 1 cup crumbled feta cheese (4 oz.)
* Fresh oregano leaves

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Berry Fruit Pie

Ingredients

* 1 recipe Pastry for Double-Crust Pie (see Recipe Center)
* 1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries
* 2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon
* Milk (optional)
* Sugar ( optional)

Directions

1. Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.

2. In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

3. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.

4. If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.

Blackberry: 5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Blueberry: 5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour

Raspberry: 5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour

Lattice Berry Fruit Pie: Prepare as above except follow directions for Lattice-Top pie.

New Potato Salad

2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

1. In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.

2. In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.

3. To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper. Makes 16 servings.