2 bags fresh spinach
1/2 small red onion - sliced
4 tablespoons sunflower seeds
1 large can Mandarin oranges, drained
1 cup oil
1/3 cup raspberry (or red wine) vinegar
1/2 cup sugar
3 tablespoons chopped red onion
2 teaspoons poppy seeds
2 teaspoons dry mustard
1 teaspoon salt
Combine all dressing ingredients and mix in blender. Wait until you are ready to serve before putting salad together or it may get soggy.
Submitted by: Ellen Kargyl-Humphrey.
1 box Jiffy corn bread mix
4 green onions, thinly sliced
1 bell pepper, chopped
1 tomato, chopped
8 radishes, chopped
1/2 cup cucumber ranch dressing
1/4 cup mayonnaise
2 tablespoons mustard
1/2 teaspoon salt
Bake corn bread as directed on box. Cool and crumble in a large bowl. Add all ingredients. Mix well. Keep refrigerated.
Submitted by: Sue McBride.
1 unbaked 9-inch pie shell
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups (8 oz.) shredded Swiss cheese
3 eggs, beaten
6 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
1 cup half-and-half
Bake crust at 425 degrees for 6 minutes. Remove from oven and set aside.
Steam asparagus spears about 6 minutes until tender, yet firm. Drain and cool. Set aside 3 spears for garnish; cut the remaining asparagus into half-inch pieces.
Pat dry with paper towel to reduce moisture. Combine cut asparagus pieces and onion; add flour & toss.
Pour into crust; add bacon; sprinkle with cheese.
Whisk together eggs, half-and-half, salt, basil and cayenne. Pour over asparagus mixture.
Bake at 325 degrees for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes.
Cut into six servings.
Submitted by: Sue McBride
CASHEW CHICKEN SALAD
8 boneless, skinless chicken breast halves (about 2 pounds), cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon tarragon or white wine vinegar