Tri-Color Orzo

Contributed by Kelly Tillberg

Ingredients:

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cups fresh arugula (about 3 ounces)
1 cup crumbled ricotta salata cheese (or feta cheese)
1 cup dried cherries
24 fresh basil leaves, torn
1/2 cup toasted pine nuts
5 tablespoons lemon juice
2 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper

Directions:

• Bring a large pot of salted water to a boil over high heat
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
• Drain pasta and put the pasta on a large cookie sheet
• Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool
• Once the orzo is cool, transfer to a large serving bowl
• Add the remaining ingredients and toss gently to combine
• Serve

Grilled Chicken with Brie and Spinach Salad

Contributed by Kelly Tillberg

Ingredients:

Non-stick cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
8 slices Brie cheese, about 1/2-inch thick
2 tablespoons olive oil
4 shallots, chopped
4 tablespoons vinegar
4 tablespoons honey
6 cups fresh baby spinach leaves
8 slices bacon, cooked

Directions:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat
• Season both sides of chicken with salt, black pepper, and garlic and herb seasoning
• Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through
• One minute prior to removing chicken breast, place 2 slices of Brie on top of each piece of chicken
• Remove from grill cover with foil and let sit for 5 minutes before serving
• Meanwhile, heat a small skillet over medium heat
• Add olive oil and chopped shallots to the pan and saute
• In a small bowl, combine vinegar, honey and salt and pepper (to taste)
• Add honey mixture to the skillet and stir to combine
• Pour ¾ of the warm vinaigrette over the spinach and toss to coat
• Transfer to serving platter
• Crumble the bacon strips over the dressed salad and place chicken on top
• Drizzle remaining vinaigrette over the chicken

Crab Meat Louis

Courtesy of June Mckeever Cain

Ingredients:

1-half head lettuce, shredded
1 to 1-1/2 cups cooked fresh or canned crab meant, chilled
1 large tomato, cut into wedges
2 hard-cooked eggs, sliced
8 ripe black olives
Pimiento strips

Louis Dressing Ingredients:

1 cup mayonnaise
½ cup chili sauce
2 cup teaspoons grated onion
1 teaspoon horse-radish
1 teaspoon lemon juice
½ teaspoon tarragon
Salt and pepper

Dressing directions:

• To make dressing, blend mayonnaise and chili sauce
• Mix remaining ingredients
• Chill
• Makes 1 ½ cups of dressing

Salad directions:

• Arrange lettuce in individual serving bowls
• Mound crab meat on lettuce
• Garnish with tomato wedges, egg slices, olives and pimiento strips
• Chill until ready to serve
• Serve with louis dressing
• Makes 4 servings

German Potato Salad

Contributed by Charisse Stephens, Hilltop Second Ward

My sister married into a very German family, and this recipe comes from her husband's very German grandmother!

Ingredients:
Large pan of peeled potatoes

1 lb. bacon

3 large onions

1/2-3/4 cup vinegar

1/2 cup sugar

Directions:

• Boil large pan of peeled potatoes until still slightly firm.
• Cut bacon into small pieces and brown.
• Remove from pan.
• Pour out most of the grease and brown 3 lg. diced onions.
• Remove from pan.
• Pour 1/2 - 3/4 c. vinegar and 1/2 c. sugar into pan.
• Warm.
• Add sliced cooked potatoes, bacon, and onions to hot vinegar mixture.
• Stir together.
• Let simmer on very low for a while. Serve warm.

Cafe Rio Shredded Pork Salad with Ranch Dressing

Contributed by Tara Taylor, Concord 1st Ward

This is a crock pot meal that needs to be started the night before. I serve this over shredded lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum!

Ingredients for pork (make the night before):

3 ½ to 4 lb. pork roast
2 Tblsp brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

1 can cola
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

1 cup brown sugar

Directions:

• Mix together brown sugar, cayenne pepper, cumin and salt
• Rub on pork roast
• Put in crock pot on low
• Cook all night
• Next morning add coke, chicken stock, minced garlic and chopped onion
• Keep cooking all day in crock pot on low heat
• About an hour before serving, shred roast and add 1 cup brown sugar

Salad dressing ingredients:

1 pkg. Hidden Valley Ranch dressing mix
8 oz. can salsa verde
2 cloves garlic
¾ cup mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Lime juice (to taste)

Salad dressing directions:

• Mix in blender
• Add lime juice to taste
• Mix ahead of time and chill it for several hours
• It can be thinned with buttermilk if needed

Funi Salad

Contributed by Tara Taylor, Concord 1st Ward

Ingredients:

2 small heads cabbage (1 purple and 1 green)
8 green onions
8 Tbs sesame seeds - toasted
8 Tbs sliced almonds - toasted
2 packages top ramen noodles - broken up a wee bit
1 bell pepper - chopped

Dressing:
4 Tbs sugar
1 tsp pepper
1 tsp salt
1 cup oil
6 Tbs rice vinegar

Pour dressing on right before serving

Peanut Salad Dressing

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Ingredients:

3 large heads of pickled garlic (in glass jar)
1 Tablespoon roasted peanuts (unsalted)
2 Tablespoons oil
2 teaspoons minced garlic
4 hard boiled egg yolks
2 1/2 Tablespoons sugar
1 teaspoon salt
5 Tablespoons vinegar
1 Tablespoon brine from pickled garlic

Directions:

• Peel off the hard skin of pickled garlic and thinly slice then blend in the blender
• Heat a pan over medium heat and add oil
• When oil is hot, add the minced garlic
• Stir-fry until lightly brown (not burned)
• Add the browned garlic with the oil to the blender along with the hard-boiled egg yolks, sugar, salt, vinegar, peanuts and brine from the pickled garlic
• Blend until the mixture becomes thick and creamy
• Serve in a separate bowl

Pineapple and Cottage Cheese Salad

Contributed by Connie Lumsden, Martinez Ward

I make this for Thanksgiving and Christmas dinners.

Ingredients:

1 pkg. lime Jello

1 cup hot water
1/2 cup salad dressing or mayonnaise
1 cup crushed pineapple
1/2 light cream or canned milk
1/2 cup nuts (optional)
1 cup cottage cheese

Directions:

• Mix Jello and water, cool
• Add light cream or canned milk
• Add salad dressing/mayo, crushed pineapple, nuts and cottage cheese
• Chill until firm

Helpful Hints:

• I always double the recipe because I can use up the pineapple and cottage cheese. It will fill up the Tupperware Jello mold with a little left over. I put it in the cottage cheese container for me to have the next day.

Green Salad with Almonds and Orange Dressing

Contributed by Tyra Hamrick, Martinez Ward

Salad Ingredients:

1 large head of leaf lettuce (washed, dried and chilled)
1 medium Bermuda onion (sliced into rings)
2 oranges (peeled and thinly sliced) OR 1-11 oz can mandarin oranges (drained)
1 small jicama (peeled and cut into julienne strips)
4 oz sliced almonds
3 tablespoons sugar

Orange Dressing Ingredients:

½ teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons red wine vinegar
½ cup vegetable oil
2 tablespoons sugar
1 tablespoon Good Seasons dry Italian dressing mix

Directions:

• Place first 4 salad ingredients in a salad bowl; chill
• In a small skillet, sprinkle 3 tablespoons sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved (they brown quickly; do not burn)
• Place almonds in a small bowl and allow to cool
• Mix dressing in a shaker jar; chill
• Pour salad dressing over chilled salad and sprinkle sugared almonds over all
• Toss and serve

Tropical Slaw

Contributed by Darlene White, Pleasant Hill 2nd Ward

Yields 20 servings

Ingredients:

1-20 oz can pineapple tidbits
1 Tbsp lemon juice
1 medium firm banana (sliced)
3 cups shredded cabbage
1-11 to 15 oz can mandarin oranges (drained)
1 cup mini marshmallows
1 cup flaked coconut
1 cup chopped walnuts or pecans
1 cup raisins (I like to plump the raisins)
1/2 tsp salt
1 cup (8 oz) pineapple yogurt

Directions:

• Drain pineapple (saving 2 Tbsp of juice) and set aside
• Stir lemon juice and banana into reserved pineapple juice
• In large salad bowl, combine cabbage, oranges, marshmallows, coconut, walnuts, raisins, salt, pineapple and banana mixture
• Add yogurt and toss to coat
• Cover and refrigerate until ready to serving

Laotian Chicken Salad

Contributed by Sounthara Luangrath, Richmond 2nd Ward

Salad Ingredients:

2 boneless and skinless chicken breasts (poached and shredded)

1 green cabbage (finely shredded)

1/2 medium purple cabbage (finely shredded)

2 red bell peppers (finely shredded)

2 yellow bell peppers (finely shredded)

2 carrots (peeled and grated)

1 bunch cilantro (chopped about 1 inch long)

1 bunch green onion (shredded about 1 inch long)

1/2 bunch of mint (optional)

1/2 cup plain roasted peanuts (chopped to garnish)

Directions:

• Prepare all the salad ingredients and put in a large bowl and prepare salad dressing separately

Salad Dressing Ingredients:

1 cup white sugar

2 cups water

1/2 cup fish sauce (or substitute with 2 Tbsp of salt)

1/2 cup cider vinegar

1/2-1 tsp chili-garlic sauce (in a plastic jar at the Asian market)

Directions:

• Boil sugar and water together
• Turn off heat and add cider vinegar and fish sauce (or salt)
• Add chili-garlic sauce to taste
• Keep the dressing in the refrigerator and chill for at least half an hour before adding to the vegetables
• Toss together salad vegetables with 1 cup of dressing
• Dish up servings on plates
• Garnish with chopped peanuts before serving

Helpful hints:

• You can prepare the dressing one day ahead
• The dressing is good for a long time as long as it is kept refrigerated
• You can use the dressing as a dipping sauce for springs rolls or egg rolls

Mandarin Orange Salad

Contributed by Jeanne Duncan, Pleasant Hill 2nd Ward

I received this recipe at a baby shower 40 years ago. I love serving it as it is so refreshing and tastes so good.

Ingredients:

1-3 oz. pkg of orange jello
1 small can mandarin oranges, drain ,save juice
1/4 cup frozen orange juice concentrate

Cool Whip, mayo, or sour cream

Directions:

• Into a measuring cup add jello to 3/4 cup boiling water
• Stir 2 minutes
• Add orange juice concentrate
• Stir to melt the orange juice concentrate
• Into a measuring cup, drain juice off canned mandarin oranges
• Add mandarin juice and water to jello mixture to make 2 cups
• Pour into gelatin mold
• Add canned mandarin oranges to float
• Refrigerate to set
• Serve with mayo, sour cream or Cool Whip

Cold Italian Spaghetti

Contributed by Cary Seoane, Hilltop 1st Ward

This is great for picnics and potlucks as there is no mayonnaise and can be kept out. Great pasta for a summer day.

Serves 12-14 people.

Ingredients:

1-16 oz. pkg. of cooked thin spaghetti
3 diced tomatoes
2 diced cucumbers
1-2 diced green bell peppers (I use one)
1 small chopped red onion
1 jar Salad Supreme Seasoning by McCormick or Shilling (find it on the spice aisle)
2 pkgs. Good Seasons Italian Dressing (made according to directions on package)

Directions:

• The day before serving, combine all of the ingredients together and toss with the mixed dressing.
• Add the Salad Supreme seasoning.
• Put in the fridge and stir occasionally.

Helpful Hints:

• It is best made the day before.
• You can half the recipe.

Amish Macaroni Salad

Contributed by Bonnie Curtis, Concord 1st Ward

Ingredients:

2 cups uncooked elbow macaroni
3 hard boiled eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red pepper, seeded & chopped

2 cups mayonnaise or Miracle Whip
2 T dill pickle relish
2 T prepared yellow mustard
¼ tsp salt
¾ tsp celery seed
½ cup sugar
2 tsp white vinegar

Directions:

• Cook macaroni until tender.
• Drain, set aside to cool.
• In a large bowl combine hard boiled eggs, onion, celery, and red pepper.
• In a small bowl combine mayonnaise, relish, mustard, salt, celery seed, sugar, and vinegar. Mix together.
• Combine pasta with veggies.
• Pour mayonnaise mixture over pasta and veggies and mix until well blended.
• Cover and chill at least 1 hour before serving.

Picnic Lettuce Salad

Contributed by Vera L. Dean-Ross, Hilltop 2

Thanks to my mother & sister-in-law. Well received at picnics and family and ward dinners.

Ingredients:

1 head lettuce
2/3 cup celery
2/3 cup green peppers
2 bunches green onions (blades for me)

BACOS or crisp bacon

1 package of frozen peas
1 pint of mayonnaise (Best Foods)
14 oz. shredded cheddar cheese

Optional: 2 Tblsp. sugar (I prefer without)

Directions:

• Cut up lettuce, celery, green pepper, and green onions.
• Layer into a tote-able cake pan with lid.
• Sprinkle with BACOS or crisp bacon.
• Cover with frozen peas.
• Spread mayonnaise over peas.
• Sprinkle shredded cheddar cheese over top to completely cover and press down.
• Cover with aluminum foil and lid.
• Let stand in refrigerator 4 to 24 hours before serving.

Pretzel Strawberry Salad

Contributed by Ernestine McColm, Hilltop 2 Ward

Ingredients:

2 Large pkgs. cream cheese
1-8 oz. Cool Whip, thawed
1 1/4 C. sugar
1-6 oz. Strawberry jello
1 1/2 C. melted margarine or butter
2 C. pineapple juice
2 C. broken pretzels
1 large box frozen sliced strawberries, thawed (can also use fresh)

Directions:

• Preheat oven to 400 degrees
  
• Mix cream cheese and sugar with mixer just until blended, set aside.
  
• Spread broken pretzels evenly in bottom of 9x13" pyrex dish.
  
• Pour melted margarine or butter over pretzels.
• Bake in 400 degree oven for 10 minutes.
  
• Cool slightly (should still be warm).
  
• Spread cream cheese mixture over warm pretzels. (This can be tricky. Be gentle and patient.)
  
• Put in refrigerator for a while to cool.
  
• Once cooled, spread Cool Whip over top.
  
• Put in refrigerator to cool again.
  
• In saucepan, bring pineapple juice to a boil.
• Dissolve jello in boiling pineapple juice.
  
• Stir in thawed strawberries
• Allow to thicken to almost gel point.
  
• Pour directly over the pretzel, cream cheese and Cool Whip mixture.
• Refrigerate until set.

Jiffy Salad

Contributed by Fern A. Brown, Hilltop 2nd Ward

Prep Time: 10 minutes
Servings: 6-8

Ingredients:

1 (16 ounce) carton cottage cheese
1 (3 ounce) package flavored gelatin (ANY flavor except grape)
2 (20 ounce) cans chunk pineapple, drained
1-2 cups mini-marshmallows
1 (8 ounce) container frozen whipped topping, thawed

Directions:

• Mix the DRY gelatin and cottage together well in large bowl
• Add pineappple, mini-marshmallows and whipped topping
• Chill
• Serve
  

Broccoli Salad Recipe

Contributed by Beth Ram
Hilltop 2nd Ward

Ingredients:

2 bunches broccoli
10 cooked strips of bacon
½ cup chopped red onion chopped
1 cup sunflower seeds (I use honey roasted sunflower nuts)
1 cup mayonnaise
½ cup sugar
2 tsp. white vinegar

• Cut broccoli into small pieces
• Break cooked bacon into small pieces
  
• Mix all above ingredients together
  
• Serve