Recipes for April 29

Sweet and Sassy Salad with a Crunch

1 box bow tie noodles, cooked

1 jar Marzetti coleslaw dressing (or Kraft)

1/2 c. mayonnaise

1/2 c. Miracle Whip (or use 1 c. Miracle Whip and skip the mayonnaise)

4 c. cooked turkey or chicken, cubed

1 1/2 c. green seedless grapes, cut into pieces

1 1/2 c. red seedless grapes, cut into pieces

1 can water chestnuts, chopped

2 c. celery, chopped small

1/2 c. green onions, chopped small

2 c. cashews

2 c. dried cranberries

Combine all the ingredients and chill.

Lori Berrigan, Mountain Iron

German Potato Salad

6 to 8 potatoes

½ lb. bacon

1 c. water

½ small onion

1 tsp. salt

2 T. cornstarch

2/3 c. sugar

½ c. vinegar

¾ tsp. pepper

Cook the potatoes then cool, peel and cut up. If they are cold, put into the microwave to warm up because this works better when they are hot because they don’t get mushy. Cook the bacon and save the grease. Bring the water and onion to a boil and cook until the onion is tender. Combine the salt, cornstarch, sugar, vinegar and pepper. Add boiling onion water very slowly to the vinegar mixture and combine thoroughly. Return to the saucepan and stir constantly until the liquid comes to a boil. It will thicken and get clear. Pour over potatoes, add about half of the bacon grease and add the bacon. Mix and keep warm. I put it in the crockpot for 1-3 hours.

Doris Nelson, Duluth

Wild Rice Chicken Cashew Salad

1 large cooked chicken breast. Use fork and knife to cube/shred into bite-sized pieces (About 2½ cups when cut up)

3 c. cooked wild rice (about 1 cup uncooked rice makes 3 cooked cups)

1 – 8 oz. can sliced water chestnuts, drained

2 stalks green onion, sliced

2/3 c. mayonnaise (reduced fat works fine)

1/4 c. milk, approximately

3 T. lemon juice

1/2 tsp. salt

1/2 tsp. dried tarragon

1/8 to 1/4 tsp. pepper or to taste

1 c. halved seedless red grapes

1/4 to 1/2 c. salted cashews

Mix everything together except for the grapes and cashews. Use enough milk to get desired consistency. Chill for a couple of hours. Mix in grapes and cashews just before serving.

Karin Haidos, Duluth

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