Salads
Preheat oven to 400 degrees F. Mix crushed pretzels, butter & 3 Tbls. sugar together & press into the bottom of a 13 by 9-inch baking pan. Bake for 8 minutes. Beat cream cheese with 1 c. sugar; stir in whipped topping & spread over cooled crust. Dissolve gelatin in boiling water & then stir in frozen berries. Let set in the refrigerator until it begins to jell. Pour over cheese layer & refrigerate several hours or over night.
Dissolve Jell-O in water. Add pineapple & pie filling. Reserving 1/4 c. of Jell-O mixture in separate bowl, put majority of Jell-O in a large decorative bowl & chill both until it sets up. Cream together cream cheese, sugar & sour cream. Layer on top of Jell-O in big bowl & top with reserved 1/4 c. of Jell-O mixture in center of cream mixture. Refrigerate.
Mix together in order given. Chill for 2 hours. Hint: if you use orange flavored Jell-O use mandarin oranges instead of pineapple.
In large bowl combine all ingredients except sunflower seeds. Cover & refrigerate at least one hour. Add sunflower seed & toss; serve in lettuce lined bowl, if desired.
In large bowl combine chicken, grapes, celery, onions, eggs. In another bowl, combine the next 9 ingredients; stir until smooth. Pour over chicken mixture & toss gently. Stir in almonds & serve immediately, or refrigerate & add almonds right before serving. Garnish with kiwifruit if desired.
In a large bowl, combine first five ingredients & blend well. Add chicken & toss to coat. Stir in grapes, peas, peaches & pecans. Serve in lettuce lined bowl if desired.
Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired. Yields: 6 servings
Peel apples, cut in half and core. Place in a baking dish, cut side up, with about an 1/8 inch of water in the bottom of the dish. Place about 1/2 Tbls. of butter in the center of each apple. Sprinkle generously with cinnamon-sugar. Bake at 350 F for 30-40 minutes or until fork inserts easily. (Turn over about 20 minutes into baking for about 15 minutes, turn back over and fill center with juices in the bottom of the dish, finish baking). Remove from oven and set aside. In saucepan bring flour, sugar and milk to a boil over medium heat (it will be thick) stirring constantly. Remove from heat, add vanilla and stir well. Pour over apples and sprinkle with cinnamon and nutmeg if you desire. Serve hot or let cool some.
TIP: If I don't have a lot of time to make these I cut the apples into quarters and just top with butter. OR I use the microwave and omit the water in the bottom of the pan.
Mandarin Orange Grilled Chicken Salad
Toss all salad ingredients together with the dressing. (Don't put dressing on until right before serving.) Arrange the grilled chicken on top of the salad.
Combine first 5 ingredients in a large bowl. Mix oil, sugar, vinegar and seasoning packets. Dressing can be boiled for smoother consistency. Refrigerate dressing and toss with salad right before serving.
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