World Famous Recipes

CREAMY RANCH DRESSING

1/2 cup 1% cottage cheese

1/3 cup skim-milk buttermilk

1 small garlic clove, put through a press

1 Tablespoon grated Parmesan cheese

2 Tablespoons chives, finely snipped

salt, optional

pepper to taste

Place all the ingredients in the bowl of a food processor fitted with

the steel blade. Process until smooth. Makes about 3/4 cup.

Hot chicken Salad

1 chicken, cooked, chopped(or 3-4 chicken breasts, cooked deboned)

2 cups celery, chopped

1/2 cup onion,chopped

1 tablespoon lemon juice

6 bioled eggs, chopped

1/2 cup mayonnaise

2 cans cream of chicken soup

1 1/2 cups saltines, crushed

3/4 to 1 cup chicken broth

mix all ingerdients together and pour into casserole dish and bake

on 350 degrees for 1 hour or until brown and bubbly.

Couscous Salad With Dried Cherries

This Middle Eastern favorite makes a taste-tempting salad.

Estimated Times:

Preparation Time: 10 mins

Cook Time: 5 mins

Servings: 6

Ingredients

1 cup water or chicken broth

3/4 cup quick-cooking couscous uncooked

1/2 cup dried tart cherries

1/2 cup coarsely chopped carrots

1/2 cup chopped unpeeled cucumber

1/4 cup sliced green onions

1/4 cup toasted pine nuts or slivered almonds (optional)

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon Dijon-style mustard

Directions

Bring water or broth to a boil in a medium saucepan; stir in couscous.

Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions

and pine nuts in a large bowl; mix well. Combine vinegar, olive oil

and mustard in a small container; mix well. Pour over couscous

mixture; stir to coat all ingredients. Season with salt and pepper, if

desired. Serve chilled or at room temperature.

Creamy Garden Potato Salad

1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)

3 hard-cooked eggs

2 to 3 tablespoons shredded carrot (about 1/2 carrot)

1 (10 oz.) pkg. frozen peas, thawed

1/4 cup chopped red bell pepper

1/4 cup chopped green or yellow pepper

1/4 cup chopped celery

1/4 cup chopped red onions

Dressing:

1/4 c. heavy cream

1/2 to 3/4 c. mayonnaise

1 to 2 tsp sweet pickle relish or sweet pickles chopped with a

little juice

1 to 2 tsp Dijon mustard

salt and pepper to taste

fresh dill and/or parsley, to taste

sliced tomato

Lettuce leaves

Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise,

relish, and mustard; toss gently to combine. Taste and add more

mayonnaise if desired. Salt and pepper to taste. Stir in parsley and

dill, if desired. Arrange lettuce and tomato slices on platter and

top with potato salad.

4 servings.

Cucumbers in Dilled Sour Cream

Overwhelmed by the garden’s onslaught of cucumbers? Here’s a tasty way to put them to good use. These cucumbers are perfect with fried chicken and outstanding on grilled hot dogs!

Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting overly watery.

Makes About 2 Cups

Total Time: About 30 Minutes

1 large cucumber, halved lengthwise, seeded, sliced into 1/4″-thick half-moons

1 t. kosher salt

3 T. mayonnaise

3 T. sour cream

3 T. red onion, minced

2 T. white wine vinegar

1 T. sugar

1 T. chopped fresh dill

Scoop seeds from halved cucumbers with a spoon.

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.