Chicken Pecan Pitas

contributed by Kelley Hutchinson

‎2cups chopped cooked chicken

1/2 cup seedless red grapes

1/2 cup chopped pecans(toasted)

1/4 cup mayo

2 Tablespoons sour cream

1 Tablespoon lime juice

2 large pita rounds cut in half

4 red leaf lettuce leaves

mix up, line the pita pockets w/ leaves & spoon in the mixture.  yields 4 servings, quick, easy & cool & yummy.  You may want to add in some dried cranberries & some salt/pepper.


Black-Eyed Pea Dip

contributed by Deb Reno

1 can black-eyed peas, drained
1/3 c. green pepper, chopped
1/4 c. diced onions (snipping up some green onions wd be good instead.)
1/4 c. diced jalapenos (adjust according to your liking)
1 T. diced pimentos (I’m more likely to toss in some chopped red peppers.)
1/4 t. minced garlic
3 oz. Italian dressing.

Fumi Salad (cabbage salad)

contributed by Marcia Bailey
1 head cabbage, shredded or 1 pkg. of shredded cabbage
8 green onions, sliced
…1/2 c. toasted sunflower seeds or sesame seeds
1/2 c. toasted almonds


1 c. vegetable oil
2 to 3 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt or less
1/8 tsp. freshly ground pepper Noodle seasoning packet
1 to 2 pkgs. Ramen noodles with Oriental flavoring, uncooked

SALAD: In large bowl, combine cabbage, onions, sunflower seeds and almonds. (Set noodles aside.)
DRESSING: In blender, combine oil, vinegar, sugar, salt, pepper and seasoning packet from noodles. Refrigerate.

TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.
You can also add cooked chicken to make it more of a meal

Pink Lady Salad

contributed by Laurel Turner

8 oz cream cheese, softened

3/4C sugar

2 15oz cans crushed pineapple WELL drained

1 10 pkg frozen slice strawberries..slightyly thawed

2 bananas cut up

8oz container cool whip

cream together cream cheese and sugar

add fruits and cool whip, fold together

freeze in either a 9 by 13 pan OR in individual foil muffin cups for individual servings.

Broccoli Delight Salad

contributed by Deb Curtis Reno

1 bunch broccoli, cut into bite-sized pieces (cut the very end of the stem off, but use the rest!
1 medium red onion, diced (you can use whatever you have on hand.)
12 slices of cooked bacon, crumbled
1/4 c. celery, diced
…1 c. sunflower seeds
1/2 c. raisins
1/2 c. mayo (I used olive oil mayo today and it was great!)
1/4 c. sugar
2 T. vinegar (I used red wine vinegar tonight.)
Combine salad ingredients; chill.  Combine dressing ingredients; chill.  Immediately before  serving, combine veg and dressing.
The original recipe calls for 1/2 c. of sugar, but it’s just as good with the smaller amount.

Cucumber Salad

contributed by Laurel Turner

1 medium cucumber sliced,

1 medium onion sliced thin and made into rings,

2TSP salt,

2 TBS sugar,

2TBS vinegar,

1 CUP cold water and

1/4 tsp pepper…

combine salt, sugar, vinegar and water..add cucumbers and onions…chill until serving time.

Bacon N’ Egg Salad

Bacon N Egg Salad

contributed by Jaime Gregory Cecil


12 hard cooked eggs, chopped
1/2 cup mayonnaise
onion, chopped (to taste)
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split

1.In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.

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