Recipes They Love

The Matzo Ball soup is the Holy Grail of Kosher food. The Matzo Ball, or knaidel/ knaidelach, has been around for millennia. It all began when Moses led the Jews through the desert. A young boy while wandering with some matzo in hand, found a hot spring. He knew that simply dunking the matzo in the water wouldn’t be any good, so he crumbled his matzo in his hand and molded it into a ball. He somehow was able to bind it together - perhaps he had a chicken with him at the time, perhaps with divine aid - and when he tried his creation, he found a delicious alternative to eating flat matzo. This practice evolved into the modern matzo ball soup that we know and love today. (Maybe). Everyone knows what matzo ball soup is, it’s a kid-friendly kosher meal, and even Gentiles frequently enjoy it. There are, however, many differing qualities that distinguish good matzo ball soup from bad. So if you really want to impress your guests this Passover, or heck, even if you want to change up the pace on Sabbath, follow these instructions.

1. To really get that fresh taste, we have to prepare the poultry. Wash a turkey neck that has been cut into pieces, and add one pound of chicken wings. Then place them into a large soup pot, and fill it with water until the meat is submerged at the bottom with about two inches of water on top.

2. Bring to a roiling boil. Scrape any froth from the top of the water.

3. Next it’s time to add the veggies. Take 3-4 carrots, 3 zucchinis, 3 celery sticks, 2 small onions, 1-2 small parsley roots, an optional piece of pumpkin (which you should add, because pumpkin happens to be extraordinarily healthy for you and your family), some fresh parsley, and spices to taste, with some chicken soup powder. Bring them to a boil.

4. Lower the heat to a simmer. Let it go for two hours, and allow the steam to escape. If the water level dips below the vegetables, just add some more.

5. During this time, you can prepare the sacred matzo balls. Take 4 egg whites, 4 tsp. of water, 4 tsp. of oil, ½ tsp. salt, ¼ tsp. pepper, 1 cup matzo meal, optional 2 tsp. chopped parsley. In a separate bowl take the egg yolks and beat them with some water.

6. Fold the ingredients of each bowl together to form a light dough. Cover and chill for at least half an hour.

7. Strain the soup after two hours have passed.

8. Bring the strained soup to a boil. Take the chilled matzo ball dough and stir it up. Get your hands wet and start rolling little matzo balls. Remember that matzo balls expand to about twice their original size when cooked, so judge accordingly. Add them to the soup and make sure that they float because you don’t want any sticking to the bottom.

9. Cover the pot, and let it simmer, with the addition of the strained veggies, for half an hour more.

That’s it! With this recipe, you will surely be able to wow any crowd, Jew or Gentile. Remember that Hasidic Jews follow gebrocht kosher kashrut and do not enjoy matzo meal in water, so an alternative is to use potato starch.

http://www.kosherista.com/ is a web site that offers kosher recipes . They have a wide range from which to choose, with everything from Italian to kid-friendly kosher food recipes. Visit our blog at http://kosherista.blogspot.com/

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In the past few years there has been an amazing interest in Tiki bars and Tiki cocktails of yesteryear. Thoughts of Tiki culture may bring back memories of bartenders in colorful shirts from classic television programs or thatch-roof Tiki bars but whatever your memories of Tiki bars entail, these bars are making a comeback.

The good news is that it’s easy to make some of these popular Tiki cocktails at home, without any special equipment and with supplies found at your local store. What you will find with Tiki cocktails is that rum is normally the key ingredient and then it’s mixed with either a fruity or sour flavor and many are topped with fruit, a flower, or umbrella to add a little island flare.

Whether you are hosting a tiki party or just looking to mix up something a little different at happy hour, tiki cocktails offer a tropical twist to you or your guests. Beware the strength of these cocktails though - a couple of rum-loaded Zombies can leave the common man on the floor!

A number of popular Tiki cocktails are fun choices:

The Zombie

Named after its effect on the drinker, the Zombie was first served up in the 1930’s by the famous Donn Beach. It’s smooth, fruity taste can easily disguise the power of the alcohol contained in the Zombie. Ingredients in the Zombie can vary but one popular recipe includes: 1 ¼ oz of lemon juice, 1 oz of dark rum, ¾ oz orange juice, ½ oz of cherry brandy, ½ oz of rum, ½ oz of high-proof dark rum and 2 dashes of grenadine.

Mai Tai

Another popular Tiki drink by Donn Beach, the Mai Tai was another drink first served in the 1930’s. The word “maitai” translated from Tahitian to English means “good”, which is an appropriate name for the drink. One of the many Mai Tai recipe includes: 1 oz of Jamaican rum, 1 oz of Martinique rum, ½ oz of Orange Curacao, ½ oz of Orgeat syrup, ¼ oz of rock candy syrup, juice from 1 fresh lime. A sprig of fresh mint may be added as well.

Navy Grog

First made in the 1700’s by an admiral in the Royal Navy in Britain, this unique drink as stood the test of time. Many versions of the drink exist and one popular recipe includes: 1 oz of Grapefruit, 1 oz of Orange juice, ½ oz of Grand Marnier, 1 oz of Pineapple juice as well as ½ an oz of 3 types of rum; Light Rum, Gold Rum and Dark Rum.

151 Swizzle

Yet another drink popular in Tiki bars, first served up by Donn Beach after traveling to Montego Bay for inspiration. The 151 Swizzle can be made several different ways and one popular recipe for this interesting drink includes: ½ oz of sugar syrup, ½ oz fresh Lime juice, 1/8 tsp of Pernod, 1.5 oz of 151 Demerara rum, a dash of Angostura bitters and a dash of Ground nutmeg.

The above are just a few of these iconic drinks first served by the famous Don the Beachcomber in his famous Tiki bars. Many different variations have been invented and tweaked, but nothing beats the original drinks.

Whether you are looking to add a Mai Tai, Zombie, or Test Pilot to your bartending arsenal, you can find several great tiki drink recipes. Find out how to mix up a Painkiller and make your tiki party a smashing success!

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Eating two portions of salmon each week is a great way to get a healthy dose of omega-3 fish oils. This is a fatty acid that encourages brain growth and reduces your chances of heart disease. On its own, salmon has a tendency to be quite bland; however we are including four tasty salmon recipes that will ensure that your salmon is bursting with flavor!

Soy and Honey Salmon

Ingredients: 1lb center-cut salmon fillet, skinless (chopped into 4 equal portions) 1 scallion (finely chopped) 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp honey 1tsp fresh ginger (finely chopped) 1 tsp toasted sesame seeds (optional)

Directions:

Mix together the scallion, vinegar, ginger, honey, and soy sauce in a bowl. Place the salmon in a large Ziploc plastic bag and add three tablespoons of the sauce mixture and place it n the refrigerator to marinate. Line a baking pan with aluminum foil and spray with a bit of cooking spray. After 15 minutes in the fridge, move the salmon to the baking pan. Broil the salmon for about six to ten minutes. Drizzle the remaining soy sauce mixture onto the fish. And top with sesame seeds.

Baked Salmon with Dijon Mustard

Ingredients: 4 salmon fillets 3 tbsp Dijon mustard 1/4 cup butter, melted 1 1/2 tbsp honey 4 tsp chopped fresh parsley 1/4 cup dry bread crumbs 1/4 cup finely chopped pecans salt and pepper to taste

Directions: In a bowl, mix together the honey, butter, and mustard. Set this mixture aside, and in another bowl mix together the pecans, bread crumbs, and parsley. Give each salmon fillet a good coating of the honey and mustard mixture. Sprinkle the tops with bread crumbs and bake it at 400 degrees F for about 15 minutes, or until it is thoroughly cooked. Season with salt and pepper.

Salmon Steaks with Dill

Ingredients: 4 salmon steaks 1/2 cup chopped green onions 1 tbsp butter or margarine 1 can condensed cream of chicken soup 1/2 cup half-and-half 2 tbsp white wine or chicken broth 2 tbsp chopped fresh dill

Directions: Put a teaspoon of butter in a skillet and sauté the onions. Add in the cream of chicken soup, wine/broth, half-and-half, and dill and mix well. Put the salmon steaks on top of the mixture, then cover the skillet to allow the steaks to simmer. After about 15 minutes, test the salmon with a fork. If it flakes easily, it’s done!

Salmon Burgers

Ingredients: 2 1/2 lbs king salmon fillet (skinned and de-boned) 1 tbsp Dijon mustard 1 cup bread crumbs 1/2 cup red onion (finely chopped) 2 tsp horseradish 2 eggs (lightly beaten) 1 tbsp rosemary 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 tbsp olive oil

Directions: Cut the salmon into strips. Cut those strips cross-wise, then continue chopping until the fish is minced. Be sure to remove any bones you may come across. In a bowl, mix together the salmon and bread crumbs. When they are well mixed, add the onion, horseradish, eggs, and Dijon mustard. Season with salt, pepper, and rosemary, then put in the refrigerator for about half an hour. Allow your grill to heat up to a medium-high heat while you shape the salmon mixture into burger patties (roughly eight). Coat each patty lightly with olive oil then grill the salmon for about five minutes on each side.

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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The article below covers the advantages of using simple pasta recipes in your meals and why they have huge popularity with many people in lots of different countries and cultures. A recipe that includes tuna is also included.

Easy pasta recipes are great and there are lots of benefits of eating it. For one, it is very cheap and can therefore cost very little to feed yourself or your family. Quick pasta recipes are also versatile; it can be used for lots of different recipe types including bakes, soups, salads and the classics such as spaghetti bolognaise. They are simple pasta recipes with simple ingredients. It’s also good for you and sports people eat it because it slowly releases energy to help with endurance sports.

It is useful to sports people because it helps with the creation of energy due to the carbonhydrates it contains. This makes it an important nutrient for athletes and aiding them in getting the best results. It is stored as glycogen in the muscle where they perform as a willingly accessible energy souce during lengthly and strenuous competitions.

It is made from a combination of water, eggs and flour and is sometimes coloured with food dye and can be flavoured with spices and herbs. It can also be filled with different types of filling including tomatoes, spinach or meats.

Different types of this food are also available to cater for the many different types of meals available, which demonstrate the versatility of the food. For exapmle, spaghetti that can be used in bolognaise; noodles to be used in noodle soup and sheets for use in lasagne. The are lots of different shapes also for use with macaroni or linguine. Dried and fresh pasta are readily available in the shops, dried pasta being able to be kept for very long periods of time without going off. They all help to provide a wide range of tasty, easy recipes that anyone can easily make. A tuna salad recipe is shown below.

Ingredients: - Pasta for 2 people - 1 medium tin of tuna - Greens such as lettuce, watercress, spinach - Cucumber, sliced - fresh tomatoes, diced- 1 red pepper, thinly chopped - A drop of salad cream or mayo

What to do: 1. Follow the packet’s instructions for cooking the pasta properly 2. Once cooked, mix with everything else and stir well

That’s it. Very easy and quick!

The reasons stated above in this article are why Italian food is liked so much by people from many different countries, other than just Italians. Anybody, anywhere can make great meals from easy pasta recipes, with all the simple ingredients that are used.

This article was brought to you by Andrew, the author of http://www.easy-pasta-recipes.net . If you like easy pasta recipes then have a look around the site. A free Italian recipe e-book, with more simple pasta recipes, is also available.

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There is no denying that American-style food has had a very large impact on cuisine all over the world! No, I don’t just mean fast-food, either! Traditional American foods such as the Coney Island-style hot dog, potato chips, fried chicken, and hamburgers with fries are just a few things that, while not all being essentially American, have reached the world through popularity in America. While it is hard to narrow them down, I have included in this article three of my favorite American recipes. I hope you enjoy them!

Oven-Fried Chicken

Ingredients: 1 cup low-fat buttermilk 4 (8-ounce) chicken breast halves (with bones) 1/3 cup all-purpose flour 1/3 cup cracker meal 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 tbsp butter

Directions: In a shallow bowl, combine the buttermilk and chicken. Be sure to turn the chicken to fully coat it with the buttermilk. In another shallow dish, mix together the cracker meal and flour. Take the chicken from the buttermilk and place it onto a sterile surface. Sprinkle the chicken with half a teaspoon of salt and pepper. Dredge the chicken through the four mixture and shake off the excess bits of flour, then set the chicken aside. Repeat this process with each chicken breast. Melt the butter in an oven-proof skillet and cook the chicken on both sides until golden brown. Remove the pan from the range and place it in an oven preheated at 425 degrees F for about half an hour. Fried chicken is traditionally served with mashed potatoes and cole slaw.

Biscuits and Sausage Gravy

Ingredients: (gravy) 1lb sausage meat 3 tbsp flour 2 - 3 cups milk Salt and pepper to taste (biscuits) 2 cups self-raising flour 1/4 cup of shortening 1/4 cup of milk

Directions: Crumble the sausage meat in a frying pan and cook until the meat is no longer pink. Add in the flour one tablespoon at a time and stir quickly. Keep stirring until a paste forms, and crank up the heat to high. Add in the milk, stir, and then add the salt. This mixture should be quite thick. To make the biscuits, mix together the shortening and flour using a pastry cutter, if you have one. Add in the milk, stirring as you do so. Knead the dough in the bowl, then transfer it onto a floured surface. Roll it out and cut into circular shapes (I find a drinking glass works well for this). Place the biscuits on a baking sheet and bake at 425 degrees F for about 10 - 15 minutes, until the biscuits are golden brown. Serve the biscuits open-faced or cut up, with sausage gravy poured on top.

Pecan Pie

Ingredients: 3 eggs 3/4 cup granulated sugar 1/4 cup brown sugar 1 cup corn syrup 2 tbsp unsalted butter 1 1/2 tsp vanilla extract 1 1/4 cups pecans 1 (10-inch) pie crust (unbaked)

Directions: Beat the eggs together, then add the corn syrup, granulated sugar, and brown sugar. Melt the butter and add it to the egg mixture. Mix well while adding in the vanilla and pecans. Carefully pour this mixture into the pie crust (you don’t want to over-fill it). Bake at 350 degrees F for about 50 minutes, or until the pie has set. Allow the pie to cool before serving. Traditionally served with a scoop of vanilla ice cream.

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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Are you looking for a new recipe to try out when you get a hankering for sausage? It can become very easy to repeat the recipes we’re comfortable with cooking, but sometimes it’s nice to be a little adventurous in the kitchen and give something new a try. This article features three great recipes that are easy to put together and are sure to satisfy your sausage cravings!

Kielbasa and Beans

1 pound kielbasa sausage, thinly sliced 1 pound ground chuck 1 large diced green bell pepper 1 large onion, chopped 4 (15-ounce) cans pork and beans 4 (16-ounce) cans pinto beans 2 (10 3/4-ounce) cans tomato soup 1 (14 1/2-ounce) can diced tomatoes 1 (10-ounce) can diced tomato and green chilies 2 cups (8 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/2 teaspoon pepper

Brown the beef, onion, and green pepper in a large pot. When the meat is no longer pink, remove it from the pot and drain it. Now brown the sausage meat until cooked, then drain. In a crock pot (slow cooker), add the beef mixture and sausage, pork and beans, pinto beans, tomato soup, diced tomatoes, diced tomatoes/green chilies, salt, and pepper. Set to a low heat and leave for 8 - 10 hours. Don’t add the cheese until serving time.

Brat Kabobs

1 16 oz pkg smoked bratwurst 2 sweet red peppers (cut into 1 inch pieces) 1 yellow summer squash (cut into half inch pieces) 1 green pepper (cut into 1 inch pieces) 1 onion (cut into wedges large enough to skewer) skewers

(Marinade) 3 tbsp spicy or hot mustard 1/2 cup soy sauce 1/4 cup frozen concentrated apple juice, thawed

In a large Ziploc bag or container with a lid, add the hot mustard, soy sauce, concentrated applejuice, and the vegetables. Seal and refrigerate for at least one hour. After the vegetables have marinated, alternate sausage and vegetable pieces on the skewers. Brush the kabobs with the marinade liquid. Grill on a medium heat until the sausage has warmed and the vegetables have begun to crisp (about 20 minutes). For a flavorful kabob, baste frequently while cooking.

Pigs in a Blanket

1 can biscuits 1 pkg hot dogs (brats can be used as well) rolling pin

Open the can of biscuits and use the rolling pin to flatten each biscuit. Don’t let the biscuit dough get too thin—just enough to fit around each hot dog. Wrap each hot dog in a biscuit and place on a greased baking sheet. Bake according to the instructions on the biscuit package. Serve with mustard, ketchup, or ranch.

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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For some of us, store-bought candy just can’t compare to the flavors of the homemade sort. Many people mistakenly believe that candy creation is a very complex process, but it doesn’t have to be! There are plenty of candy recipes available that are not only quite easy to make, but quick, as well! In this article I have included a few of my favorites for you to try out.

Chocolate Covered Cherries

Ingredients: 1 jar maraschino cherries 3 3/4 cups powdered sugar 4 tbsp cream 1/2 cup butter 1 tsp maple flavoring 2 sqs. semi-sweet chocolate 2 tbsp. butter 1 (6 oz.) pkg. chocolate chips 2 inch sq. Paraffin wax

Mix the powdered sugar, cream, and butter together. Add 1 teaspoon of maple flavoring, then cover the cherries with the sugar and cream mixture. Place the cherries into the refrigerator to cool. Melt the semi-sweet chocolate, butter, chocolate chips, and paraffin wax and stir well. Dip the cherries into the mixture, then place on wax paper to cool.

Rocky Road Fudge

Ingredients: 1 (12 oz.) pkg. semi-sweet chocolate chips 1 (10 oz.) pkg. miniature marshmallows 1 can Eagle Brand milk 2 cup dry-roasted peanuts 2 tbsp butter

Directions: Add the chocolate chips, milk, and butter into the top portion of a double boiler. Warm over a low heat until melted. Be sure to stir constantly. Remove from the heat, then stir in peanuts and marshmallows. Line a 9 x 13-in baking dish with wax paper, then pour in the chocolate mixture. Chill for at least 2 hours. Cut into squares and keep stored in the refrigerator.

Glazed Nuts

Ingredients: 1 1/2 cups cashews, almonds, raw peanuts, or pecans 2 tbsp butter 1/2 cups sugar

Directions: Add the butter, sugar, and nuts to a skillet. Bring to a medium heat and stir until the sugar is melted and the nuts are toasted. Spread the nuts out onto wax paper or aluminum foil. Clump them into clusters, if desired. Allow them to cool.

Salt Water Taffy

Ingredients: 1 cup sugar 2/3 cup corn syrup 1/2 tablespoons cornstarch 1/2 cup water 1 tablespoon butter 1/2 teaspoon salt Preferred flavoring

Directions: Add the sugar, cornstarch, corn syrup, butter, and water into a sauce pan over a high heat. Stir until the mixture starts to boil. Remove from heat and add salt to the mixture. Pour onto a greased countertop and allow it to cool slightly (at least until it can be handled). "Pull" the mixture until it turns a light color. Divide into portions and add color and flavoring to each portion while it is being pulled. Wrap in wax paper to store.

White Chocolate-Covered Pretzels

Ingredients: 1 lb. white chocolate 1 sm. bag mini pretzels

Directions: Melt the chocolate using a double-boiler. Drop in handfuls of pretzels and ensure that they get an even coat. Remove the pretzels and place on a foil-lined cookie sheet. Put the cookie sheet in the freezer for a minute or two, then remove them to an air-tight container for storage.

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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Copyright (c) 2010 Kaye Dennan

A lot of people feel anxious about entertaining guests. Like most things in life, it becomes easier with time and more experience, but even then writing a list or two will make the even so much easier to run successfully.

Have you ever found yourself in the situation where you have organized a party and found at the end of the evening or the next day, that you have not put all the food items out for the guests? It is something that frequently happens at parties. Hostesses and hosts usually get busy with guests and making sure everyone is happy or they get friends coming into the kitchen to help but who end up chatting and then everything becomes a muddle.

Lists make running your party successfully so much easier.

Firstly, I make a list of all the food I want to serve. Then I re-evaluate the list again and see if there is anything that can be deleted or added according to ease of preparation, too much of the same type of dish, likes, dislikes and color presentation. Lastly I organize the list into what order I want to serve the dishes. This is usually more relevant if you are having a dinner party. The finished list I put on the fridge!

Secondly, I make a shopping list. The shopping list as such could actually be a couple of lists instead of just one. I might make one for two weeks prior for tinned and frozen products. Then a list for cooking for the week prior to the event and then a list for the last minute items that I will buy the day before or on the day.

Thirdly, I decide what I am supplying in the drinks department and make a list for any drink supplies I will need.

If I am having a sit down dinner then I will also have a list of what I intend to put on the table and again, that is so handy if someone wants to help you set up.

If you have lists you do not have to rely on your memory for running a successful party. It is so easy to get sidetracked by unexpected events prior to the day or even on the day when not everything goes the way it should.

If you have your list in full view for everyone to see it will make it easier for people to help you on the day. Plan your entertaining with lists and easy, but tasty recipes, and you will be "the hostess with the mostest".

With over 10 years in the catering industry and as a working mum Kaye Dennan has put together an ebook “Easy Budget Meals 4U” so that busy moms can entertain with confidence. Just go to http://easybudgetmeals4U.com for more information and photos. Follow my blog for loads more tips at http://easybudgetmeals4u-blog.com/

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Do the prices of Lysol and other kitchen cleaners make you gasp in disbelief? With so much media hype surrounding name brand cleaning products, it’s no wonder that many people find themselves suckered into believing that these name brand cleaners are the only way to ensure that the kitchen is really clean.

In all actuality, the more harsh cleaners often contain chemicals and heavy fragrances that can cause a variety of unpleasant symptoms, such as: itchiness in the throat, watery eyes, and even the provocation of an asthma attack. Some of the more everyday cleaners—such as all-purpose sprays—are based off of age-old recipes that people have been using for years! Baking soda and vinegar are the main keys to having a shiny, odor-free kitchen and they cost next to nothing to purchase! Not only that, they will last a lot longer if you buy in bulk, so you save even MORE money!

Below are a few "recipes" for various homemade cleaning products that you can easily concoct on your own, and the best part is that none of them contain a drop of bleach!

All-Purpose Spray

2 tbsp baking soda white vinegar 1 trigger spray bottle essential oil of your choice (optional—it’s just for scent)

Mix all of the ingredients together in the bottle. Fifteen drops of essential oil should suffice for a pleasant scent.

Disinfectant

white vinegar 2 tbsp baking soda 20 drops tea tree oil 1 trigger spray bottle

Add baking soda and tea tree oil to the spray bottle. Fill about halfway with vinegar, then top up the rest of the bottle with water.

Oven Cleaner

baking soda water scour pad

Mix the baking soda and water to make a thick paste. Smear it all over the oven and leave it on overnight. In the morning, scrub well with water and the scour pad.

Fridge Cleaner

2 teaspoons baking soda 1 liter warm water

The trays and drawers can be washed in warm soapy water, then just spray the interior down with the baking soda/water mix and scrub away!

Floor Cleaner

1/2 cup white vinegar 1 gallon water essential oil for scent

Mix the ingredients together in your mop bucket. About 15 drops of essential oil should be enough. Mop away as usual!

Glass Cleaner

1 cup rubbing alcohol 1 tablespoon white vinegar 1 cup water 1 trigger spray bottle

Mix together in a spray bottle and have at those windows, mirrors, and chrome surfaces!

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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Sandwiches make a great snack or meal; whether you lead a busy life and need a quick meal or if you want something cheap and tasty to serve to your guests. However, you don’t have to limit yourself to a simple equation of the standard meat, lettuce, and tomato ingredients. In this article, I am going to include several recipes for delicious sandwich fillers that are not only cheap and easy to whip up, but they’re also bursting with flavor!

Coronation Chicken

Ingredients: 6 chicken breast halves (skinless and boneless) 2/3 cup mayonnaise 1 tbsp apricot jam 1 tsp fresh lemon juice 1 large mango, peeled and chopped 1/3 cup sultana raisins 1 tsp mild curry powder 1/3 cup toasted cashews 1 pinch salt and ground black pepper

Directions: Boil chicken in lightly salted water for about 20 minutes or until thoroughly cooked. Drain the chicken and allow it to cool. Chop it up and place in a large bowl. Add raisins and half of the mango chunks. In a separate bowl, mix together the mayonnaise, curry powder, lemon juice, and apricot jam. Season this mixture with salt and pepper to taste, then add to the chicken mixture. Stir well, adding in the nuts. Spread between two slices of bread or a toasted roll. Can also be served on entertainment crackers for a twist.

Ham Salad

Ingredients: 3 cups of cooked ham, chopped 3/4 cup mayonnaise 1 tbsp prepared mustard 2 tsp sweet pickle relish 1 hard-boiled egg, chopped 2 tsp finely chopped onion 2 tbsp finely chopped celery

Directions: In a large bowl, mix together the ham, pickle relish, hard-boiled egg, onion, and celery. Add in the mayonnaise and mustard and mix well. Serve between a split crusty roll, hardy bread, or crackers. Leftovers will last in the fridge (in an air-tight container) for about 3 or 4 days.

Egg Salad

Ingredients: 6 hard-boiled eggs, finely chopped 2 cups mayonnaise (Miracle Whip if you like it zesty, "real mayo" for a smoother taste) 1/2 cup pickle relish 2 tbsp ranch dressing 1/2 cup stuffed olives, finely chopped 2 tbsp dried onion flakes

Directions: In a large bowl, mix together the chopped eggs, ranch dressing, relish, olives, and onion flakes. Add mayo, a little at a time, until the desired consistency is reached. Refrigerate leftovers in an air-tight container and use within 2 days.

Cucumber Salad

Ingredients: 2 medium cucumbers, washed and peeled 1 tub whipped cream cheese spread dill weed to taste 1 packet of dry Italian dressing mix

Directions: Slice the cucumbers into thin slices and set aside. In a bowl, stir together the dressing mix and the cream cheese until soft and well blended. Add dill weed to taste. Fold in the cucumbers throughout the mixture. Serve with white or wheat bread or crackers.

This article is brought to you by The Platinum Recipes Collection: http://www.platinumrecipescollection.com The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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