Pasta Salad Italian

1 lb. bow-tie pasta
1/2 to 3/4 cup balsamic vinaigrette dressing
1/4 cup mayo
2 cups cherry tomatoes, halved
1 4 oz. can sliced mushrooms, drained
1 can olives, sliced
1/3 cup diced green bell pepper
1/3 cup finely chopped red onion
2 tbls. chopped fresh basil, or dried basil
2 cups (8 oz.) crumbled feta cheese

Boil pasta and drain. Whisk together vinaigrette and mayo. Add tomatoes, mushrooms, olives, green pepper, onion, and basil. Pour dressing over pasta and toss. Sprinkle in feta cheese and toss lightly.

Serves 6

Congo Bars

(I got this recipe from my mother. She used to make these for me and my brother when we were little. I made them for my boys and they loved them!)

Melt 3/4 cup butter and pour over the top of 1 lb. of light brown sugar in a mixing bowl. Add 3 eggs, one at a time, beating with a mixer after each addition. Cool for about 10 minutes. Add 2 & 2/3 cups self-rising flour and 1 tsp. vanilla extract. Then stir in 1 cup chopped wal-nuts and 1 (6 oz.) package of chocolate chips. Pour into a lightly greased 9 x 13 in. baking pan. Bake for 30 minutes at 350 degrees. Remove from oven and cool for 10-15 minutes. Gently cut into bars and refrigerate until completely cool.

Dilled Chicken Salad with Cranberries & Walnuts

1 can water packed chunk chicken breast (I like to use Sam's Club brand)
1/4 cup broken walnut pieces
1/4 cup sweetened dried cranberries
1/4 cup sliced green onions
1 tablespoon diced red onion
2 teaspoons fresh dill, or 3/4 teaspoon dried dill
1/3 cup miracle whip light

Mix and chill. Layer over a bed of greens, or on wheat bread for a delicious sandwich.

Grilled zucchini and summer squash

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
salt & pepper

Heat grill. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Grill vegetables, turning once, until tender, 6-8 minutes.

Frito Salad

(This has been one of our favorites for several years.)

1 head of lettuce, chopped
2-3 fresh tomatoes, diced
1 bag shredded taco/mexican cheese
1 bag Chili Cheese Fritos, crushed lightly
Catalina Dressing

Layer the chopped lettuce, diced tomatoes, and shredded cheese. Just before serving, top with crushed Chili Cheese Fritos and Catalina Dressing. Gently toss.

Chicken and Dressing Casserole

2 Tbls. Butter
1 cup chopped onion
1 cup diced celery
3 cups shredded chicken
2 chopped boiled eggs
crumbled cornbread *(see recipe below - use the entire dish of cornbread in this recipe)
3 crumbled baked biscuits
3 1/2 cans chicken broth
2 tsp. sage

Cook chicken and shred. Saute onions and celery in butter until tender. Combine all ingredients and pour into greased baking dish. (This makes a very large amount. I bake mine in a 10.5 x 14.75 baking dish = to 4 qts. Or pour into two smaller dishes and freeze one for later.)
Bake at 350 degrees for 30-40 minutes.

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Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25-30 minutes or until golden brown.

Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.