Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.

3 cooked, boneless chicken breast	1/3 Cup low-fat mayonnaise
-halves, diced	1 Tbl buttermilk
1/3 Cup dried cherries	1/2 Tsp salt
1/3 Cup diced celery	1/2 Tsp ground black pepper
1/3 Cup toasted, chopped pecans	1/3 Cup cubed apples

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Jeanette Lane of Australia sent this in

1 Can CROSS CUT GREEN BEANS	-FINELY
1 Can RED KIDNEY BEANS	1 WHITE ONION SLICED THINLY -
1 Can BROAD GREEN BEANS	-SEPARATE
1 GREEN PEPPER SLICED THINLY OR	-INTO RINGS
-CHOPPED

OPEN THE TINS AND DRAIN THE BEANS WELL
THOROUGHLY MIX ALL THE BEAN TOGETHER - GENTLY STIR
ADD PEPPERS AND THE ONION

JUST BEFORE SERVING ADD THE DRESSING
¼ cup salad oil
¾ cup sugar
½ teaspoon black pepper
2/3 cup white vinegar
1 teaspoon salt
clove of garlic crushed

place all of the above ingredients into a jar and shake well.

Pour this mixture over beans just before serving.

SharonG/Canada

1 Cup boiling water	1 1/2 Tsp salt
1/4 Cup flour	1 egg
1/4 Cup mazola oil	4 Tbl vinegar
	2 Tbl sugar
1 Tsp dry mustard	3/4 Cup mazola oil

Boil first 3 ingredients 5 minutes

WHEN COOL

add - the rest

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw

4 Cup of chopped Granny Smith	1 Tbl flour
-apples	1 egg
1/2 Cup sugar	1 Tbl apple cider vinegar
8 Oz can crushed pineapple	1 Cup dry roasted peanuts, chopped
8 Oz Cool Whip

Mix flour and sugar with fork.
Add pineapple. Mix up egg with fork and add to mixture.
Add vinegar. Stir above ingredients over medium heat until thick.
Refrigerate mixture in bowl until cool.
In large bowl, fold in mixture with Cool Whip, apples and 1/2 cup nuts.
Sprinkle remaining 1/2 cup nuts on top before serving.

Sent in by Maxine, Ontario Canada

1 Lb carrots [cliced round ] and	1/2 c..oil
-cooked	1/4 c.sugar
-until barely tender [do not	1/2 Tsp salt
-overcook]	1/2 Tsp pepper
1 medium onion [sliced thinly]	1/2 Tsp dry mustard[or wet]
1 green pepper [diced]	1/3 Cup vinegar
sauce. 1/2 can tomato soup	1 Tsp worcestershire sauce

combine and pour over carrote and let marinate for several hours


can be refrigerated for up tp a week VERY good

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw

1 Can cherry pie filling	1 1/2 Cup mini-marshmallows
1 15-oz can crushed pineapple,	1 9-oz container Cool Whip
-drained	1/2 Cup pecan pieces
1 Can Eagle Brand milk

Mix in order given and refrigerate.
Take out 15 minutes before serving.

Chef Lois

2 boneless skinless chicken breast	1/4 Tsp pepper
-halves (1/2 pound),	1/4 Tsp paprika
2 Tsp olive or vegetable oil	4 Cup torn romaine
1/8 Tsp dried basil	1 small tomato, thinly sliced,
1/8 Tsp dried oregano	Caesar salad dressing
1/4 Tsp garlic salt, optional,	Caesar salad croutons, optional,

Brush chicken with oil.
Combine basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken.
Grill, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
Arrange romaine and tomato on plates.
Cut chicken into strips, place on top. Drizzle with dressing. Sprinkle with croutons if desired.

Sharon Greene/Canada

3 Cup cooked chicken, cut up into	1 head lettuce, chop into bite
-bite size pieces	-size pieces
1/3 Cup salad oil	2 (11 oz.) cans mandarin oranges,
3 Tbl lemon juice	-drained
2 Tbl vinegar	1 (8 oz.) can water chestnuts,
1 Tbl granulated sugar	-drained and sliced
1 Tsp soy sauce	3/4 Cup chow mein noodles
1/2 Tsp ginger

Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce and ginger. Marinate 1 to 2 hours.
Toss lettuce, mandarin oranges, water chestnuts, chow mein noodles and sesame seeds with dressing.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Chef Gramma Claudia

1 Can cherries	-Jello
1/2 Cup sugar	1 small can crushed pineapple
1/2 Cup water	1 Cup chopped pecans
1 small package Sugar-Free cherry	1 Cup Diet Coke

Bring cherries, sugar and water to a boil.
Pour into Jello and stir until dissolved.
Add pineapple, pecans and Diet Coke. Chill until firm.

Recipe Link: http://www.kraftcanada.com/controller?cmd=RECIPE_VIEW&lang=EN&rid=1070v1ec The spinach is rich in vitamin A and makes an excellent source of vitamin C when combined with the oranges. Nutrition Bonus

2 Cup Minute Rice Brand Rice,	-sectioned
-uncooked	1/4 Cup red onion slices
1 pkg. (284g) baby spinach leaves	1/2 Cup Kraft Calorie-Wise
1 large seedless orange, peeled,	-Catalina Dressing

Prepare rice as directed on pkg.; cool.


Place rice in large bowl. Add spinach, oranges and onion; mix lightly.


Add dressing just before serving; toss to coat.


Great Substitute
Substitute 1 can (10 fl oz/284 mL) mandarin orange segments, drained, for the fresh orange sections.

You can double or triple the ingredients and make enough for a couple of days. Transfer to jar or airtight container and refrigerate for up to 3 days.

Recipe Link: http://www.canadianliving.com

3 Tablespoon Light Mayonnaise	1 Clove Garlic, Crushed
2 Tablespoon Sour Cream	1/4 Teaspoon Dillweed, Dried
2 Tablespoon White Wine Vinegar	Pinch Salt & Pepper

In bowl, whisk together 3 tbsp (50 mL) light mayonnaise; 2 tbsp (25 mL) light sour cream; 2 tsp (10 mL) white wine vinegar or cider vinegar; 1 small clove garlic, crushed (or 1/2 tsp/2 mL bottled minced garlic); 1/4 tsp (1 mL) dried dillweed; and pinch each salt and pepper.

Makes about 1/3 cup (75 mL)

Maxine of Ontario Canada sent this in with the comment "There is nothing sweeter than garden fresh tomatoes at the peak of the season, Can be served without the dressing"

6 Tomatoes, Large, About 3 Lbs	1 Tablespoon Basil, Chopped
2 Tablespoon Balsamic Vinegar	Pinch Pepper
2 Tablespoon Olive Oil

Slice Tomatoes and arrange on a large plate
Combine balsamic vinegar and olive oil and drizzle over the tomatoes
Sprinkle with chopped fresh basil and apinch of pepper ( substitute 1 teaspoon dried basil for fresh if not available)

fruit vinegars make really nice salad dressings: posted by Sharon, Canada

2 Tbl fruit vinegar	1/3 - 1/2 cup of low-fat yogurt
1 Tsp of berry sugar

Add the sugar to the vinegar and then whisk in the yogurt. That's it. That's the salad dressing.
And I tell people to follow the directions the first time they make it.
But everybody's tastes are different and they can adjust the quantities.
That's a mid-week recipe.
If you want to get really fancy for the weekend, you add some freshly grated ginger root and some zest from a lemon or a lime or an orange or just be creative.

Shared with us by Maxine Ontario, Canada

orange jello	combine and stir till disolved
1/4 Tsp salt	1 Cup crushed pinapple and juice
1 Cup boiling water

stir in and chill till stating to thicken

Fold in carrots and celery


Pour into mold serves 6 to 8

Chef Cosby

Step One	3 Tbl Pineapple juice
1 Cup grapes, cut up	2 Tbl sugar
24 large marshmallows, cut in 1/4	1 Tbl vinegar
1 Can Crushed Pineapple	Dash of salt
Mix together and chill	Cook together in double boiler
Step Two	-until
2 beaten Egg yolks	-thick

Step 3 Add Step Two mixture to Step One mixture
Chill overnight
Before serving whip 1 cup whipping cream.
Fold into mixture and serve.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 Lb whole-wheat penne pasta or	-seeded and chopped
-rotini	2 large red bell peppers, seeded
1 (16 ounce) can pitted black	-and chopped
-olives, drained and chopped	2 large cucumbers, peeled and
1 Cup shredded peeled carrots	-chopped
1 garlic clove, minced	1 (16 ounce) bottle of reduced-fat
2 stalks of celery, chopped finely	-Italian dressing
1 medium red onion, peeled and	1 Cup reduced-fat grated Parmesan
-chopped	-cheese
2 large fresh tomatoes	2 Tbl of your favorite dried herb
2 large green bell peppers, seeded	-or 4
-and chopped	-tablespoons fresh herbs
2 large yellow bell peppers,	Pepper to taste

Boil noodles in salt water until done. Rinse and drain completely and
set aside to cool. Chop olives and vegetables to desired size. Mix
veggies with Italian Dressing, Parmesan cheese, pepper and herbs. Chill
salad for several hours before serving.

Chef Brenda

4 tomatoes sliced in segments	1/2 cucumber sliced
-(tomatoes	Olive Oil
-should be firm)	Feta cheese sliced
1 onion sliced	pepper and oregano seasoning

Mix the ingredients together and spread some Olive oil over them.

Sprinkle on the pepper and oregano.

Ruth H. of Michigan, USA shared this salad with us

1 HEAD ROMAINE LETTUCE	1 Pkg (1 CUP) DRIED CHERRIES
1 Pkg SHREDDED SWISS CHEESE	1 GRANNY SMITH APPLE SLICED THINLY
½ Cup DRIED CRANBERRIES	1 PEAR SLICED THINLY

YOU CAN USE (1 CUP STRAWBERRIES IF YOU LIKE) OR EVEN 1 CUP CHUNK PINEAPPLE WE USE BOTH

1 CUP OR DESIRED AMOUNT OF CHOPPED CASHEWS, OR IF YOU ARE RUTH 1 CUP PECANS

Shared by Rutrh H. Michigan, USA

2 -3 TEASPOONS POPPY SEED	2 Tbl FINELY CHOPPED ONION
½ Cup SUGAR	½ Tsp SALT
1/3 Cup CIDER VINEGAR	2/3 Cup OLIVE OIL
2 Tbl LEMON JUICE (FRESH)

USE ABOUT ½ OF THE DRESSING, MORE IF DESIRED. TOSS

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =50&viewtype=2&sortstring= Gramma Claudia

3/4 Cup light mayonnaise or no-fat	1 -1/2 cups red seedless grapes
-mayonnaise	1 Cup sliced celery
1/2 Tsp ginger	1/3 Cup sliced green onion
1/2 Tsp salt	1/2 Cup broken walnuts
3 Cup cooked chicken, diced

Combine mayo, ginger and salt. Stir in chicken, grapes, celery, green onions and walnuts.
Makes 5-1/2 cups. Serve on lettuce leaf.

Grandma Graf

1 egg	1 Tbl sugar
1 Tbl dry mustard	1 Tsp salt

Beat egg, dry mustard, sugar and salt well.

Then add vinegar and oil and mix well.

Eggplant salad is also called poor man's caviar. Chef Brenda

4 medium size eggplants	1/2 Cup of olive oil
3 Clove of garlic

Cook eggplants until soft (10 minutes in the microwave or 40 minutes in oven).

Slice in half and remove the inside, put in a bowl.

Put the garlic cloves in a garlic press and then spread the garlic on top of the eggplant.

Using a fork, mix in the garlic and the oil a little at a time.

When the oil is absorbed the salad is done.

Put it in the fridge to cool down.

When cooled sprinkle with parsley.

This is eaten with crusty bread.

SharonG/Canada

1 Can (15 ounces) black beans,	1/2 Cup green pepper, chopped
-drained	1/4 Cup oil
1 Can Mexican style Corn	2 Tbl fresh lime juice
2 large Roma tomatoes, seeded and	1/4 Tsp cumin
-chopped	Pinch of cayenne pepper (or few
3 green onions, chopped (use white	-drips
-and green)	-hot pepper sauce)
2 Tbl fresh cilantro, finely	Salt, Pepper
-chopped

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin.
Blend with the cayenne, salt and pepper, to taste.
Refrigerate at least 2 hours before serving, or overnight. Makes about 6 cups.

Chef Sharon

Recipe Introduction

If there is any leftover - save it. Great the next day.

1/2 cabbage	-(Sapporo, Ichiban, etc.). Save
5 green onions chopped	-seasoning package for
1/4 Cup slivered almonds toasted	-dressing.
1/4 Cup each sunflower and sesame	DRESSING
-seeds toasted	1/4 Cup vinegar (rice or white)
1 pkg. Japanese noodle mix -	1/4 Cup salad oil
-crushed up	sesoning package from noodles

Combine all salad ingredients except noodles.

Before serving toss with dressing.

Add crunched up noodles and toss again.

Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:1092259907-28345.txt MomsMenu.com

1 (10 oz.) package frozen peas	1/3 Cup mayonnaise
2 hard-boiled eggs, chopped	1 Tbl Dijon mustard
1/4 Cup green onions, sliced	1/2 Tsp garlic salt
1/2 Cup celery, diced	1/4 Tsp pepper

Cook peas according to directions on package, except cook for 2 minutes less than directions call for.
Drain and cool under cold water.
Combine peas, eggs, onion, and celery.
In a separate bowl, mix mayonnaise, mustard, and seasonings.
Combine with first mixture; cover and refrigerate overnight.

Grandma Graf

1 large cabbage	1 Cup white vinegar
2 large onions	2 Tsp prepared mustard
1 Cup sugar	3 Tsp celery seed
1 Tsp salt	3/4 Cup salad oil

Finely chop cabbage.

Thinly slice onions.

Toss cabbage, onion and 3/4 cup sugar and salt.

Let stand while making the following dressing.

Mix vinegar, mustard, 1/4 cup sugar and celery seed in saucepan.

Bring to a boil.

Add oil.

While bubbling pour over cabbage mixture and stir.

Chill overnight.

Keeps several weeks in refrigerator.

Grandma Graf

1 Cup long coconut	1 Cup fruit cocktail
1 Cup sour cream	1 Cup minature marshmallows
1 Cup pineapple	1 tin mandarin oranges

Drain

Mix

Refrigerate

Maxine Lauzon, of Ontario canada says this was one of the recipes cooked at a vegetarian cookery demonstration.

1/3 Cup Quinoa	2 Tablespoon Scallion, Minced
1 Cup Water	1 1/2 Cups Black Beans, Soaked In
1 Teaspoon Olive Oil	-Water
4 Teaspoon Fresh Lime Juice	2 Cups Tomatoes, Diced
1/4 Teaspoon Cumin, Ground	1 Cup Bell Pepper, Diced
1/4 Teaspoon Coriander, Ground	2 Tablespoon Green Chile, Fresh,
1 Tablespoon Cilantro, Fresh,	-Minced
-Finely Chopped	Salt & Pepper, To Taste

Simmer quinoas for 10-15 minutes.
Combine everything else

Grandma Graf

1 Cup boiling water	1 egg
1/4 Cup flour	4 Tbl vinegar
1/4 Cup oil	2 Tbl sugar
1 1/2 Tsp salt	3/4 Cup cooking oil

Combine water, flour and oil and bil for five minutes.

When cool add the remaining ingredients.

Ruth of Michigan /US shared this interesting recipe with us

1 Cup green peppers Chopped	1 Cup onions Chopped
1 Cup celery Chopped	½ Cup oil
1 large jar Sauerkraut	½ Cup vinegar
1 Cup sugar

Drain Sauerkraut for 3 hours or over night. Mix ingredients together and let stand over night in refrigerate.

Chef Lois

12 ounces spiral pasta, cooked and	1/3 Cup vegetable oil
-drained,	1/3 Cup red wine vinegar
1 Pkg (10 ounces) frozen cooked	2 - 1/2 teaspoons dill weed
-shrimp, thawed,	3/4 Tsp garlic powder
1/4 Cup sliced green onions	1/2 Tsp pepper
1/4 Cup grated Parmesan cheese

In a large bow, combine pasta, shrimp, onions and Parmesan cheese.
In a small bowl, combine remaining ingredients.
Pour over pasta mixture and toss.
Cover and chill for 1-2 hours.

My hubby made this and used 1/2 pkg. spaghetti and I still used a small bottle of the dressing. It soaks into spagetti and is great. Recipe Introduction Chef Nancy-Lee

1/3 Pkg spaghetti or Angel hair	1 green pepper, chopped
1 bottle Zesty Italian dressing	1 red pepper, chopped
1 small vadalia onion, chopped	black olives, chopped(opt.)

Cook spaghetti and rinse to get starch off.

Add chopped vegetables and onions.

Add dressing, mix well, gently.

Cover bowl and refrigerate overnite to absorb flavours.

You will need about three hard boiled eggs for this recipe. Recipe Introduction Chef Cosby

2 Pkg lime jello	1 Teaspoon Salt
1 1/4 Cups Cold Water	3 Tablespoon Lemon Juice
1 1/2 Cups Boiling Water	3 Eggs
1/4 Cup Vinegar

Dissolve 2 packages of lime jello in 1 1/4 cups of cold water; add 1 1/2 cups boiling water, 1/4 cup of vinegar, 1 tsp. salt and 3 tblsp. lemon juice.

Strain and flake one can of salmon and put the salmon in the bottom of a mold. Cover with sliced hard boiled eggs.

Cover with 1/2 of the jello mixture and allow to set.

Add the remainder of the jello mixture to 3 cups of shredded cabbage and pour over the set jello/salmon/egg mixture.

Place remainder of eggs on top.

Salad dressing can be placed in the center when serving.

Chef Lois

1 Cup boiling water	1/8 Tsp salt
1 Pkg (3 ounces) lemon-flavored	1 Can (8 1/4 ounces) crushed
-gelatin	-pineapple and
1/2 Cup cold water	1/2 Cup shredded carrots

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
Stir in cold water, salt and pineapple (with syrup). Chill until slightly thickened but not set.
Stir in carrots. Pourt into 4-cup ring mold or into 6 individual molds.
Chill until firm.

SharonG/Canada: If refrigerated 2 to 3 hours or overnight, salad is even better!

1 Can green beans	1/2 Cup oil
1 Can yellow beans	2/3 Cup wine vinegar or 1/2 tsp.
1 Can kidney beans	-Worcestershire sauce
1/2 Cup thinly sliced onions	1/2 Cup sugar
1 green pepper, slivered	1 Clove garlic split

Mix all vegetables. Min in jar and shake vinegar, sugar, garlic, etc. and pour dressing over beans.

Chef Lois: Serve on salad greens if desired. Sprinkle with nuts.

2 Cup cubed cooked chicken	1 Can (11 ounces) mandarin
1 Cup chopped celery	-oranges, drained
1 Cup mayonnaise	1/2 Cup flaked coconut
1/2 to 1 teaspoon curry powder	Salad greens, optional
1 Can (20 ounces) chuck pineapple,	3/4 Cup salted peanuts or cashew
-drained	-halves.
2 large firm bananas, sliced

Place chicken and celery in a large bowl.
Combine mayonnaise and curry powder; add to chicken mixture and mix well.
Cover and chill for at least 30 minutes.
Before serving, add the pineapple, bananas, oranges and coconut; toss gently.

Gramma Claudia

1 Cup chopped pecans	5 ounces (2 pkgs) chopped dried
2 Tbl butter or margarine	-beef
16 ounces softened cream cheese	4 Tsp diced onions
8 ounces sour cream	Crackers or Breadsticks
1/2 Tsp garlic powder

In skillet, saute pecans in butter until golden; set aside.
In mixing bowl, beat cream cheese until smooth.
Add sour cream and garlic powder; mix well. Stir in beef and onion.
Spread into a greased 8" square baking dish.
Top with the pecans. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Serve with crackers and breadsticks.