Winter Fruit Salad

Jade Zolman

A Pineywoods Home Health Care, Inc.

Ingredients:
1 large can crushed pineapple, drained
1 can mandarin oranges, drained
1 can peach slices, drained
1 can pears, drained and chopped
6 ripe bananas, sliced
1 small box raisins (optional)
1 small can of coconut
1 jar of maraschino cherries, drained, stemmed, and quartered
1 large carton of sour cream
1 large carton of Cool Whip
2 cups pecans, pieces or halves
(substitute English walnuts, etc., if desired)
1 pkg. of miniature marshmallows
(color variety is better than white)

Directions:
Mix ingredients in large bowl. Cover and refrigerate. Make early in the morning. Better if made the day before to allow flavors to blend.
Variation: For Ambrosia salad, delete peaches, pecans, pears, and raisins. Reduce sour cream and Cool Whip to small cartons.

Wild Rice Chicken Salad

Donna Willis

Office of Dr. J.C. Halter and Dr. Thomas L. Willis

Ingredients:
2 cups wild rice, cooked
2 cups chicken, diced
4 oz. crumbled feta cheese
½ cup chopped red or yellow peppers
½ cup chopped green onions
1 cup toasted pecans*, chopped
1 cup chopped celery

Directions:
Cook the chicken breast, cool, and debone. Cook the rice in chicken stock. Combine ingredients in salad bowl. Mix dressing and pour over salad. Marinate overnight.
* Can substitute sliced almonds

Dressing Ingredients:
½ cup olive oil
1/3 cup vinegar (I use tarragon)
¼ teaspoon black pepper

Directions:
Mix all ingredients.

White Chili

Lisa Fleming

Green Acres of Center

Ingredients:
4 cups cooked chicken or
2 lbs. of fajita flavored chicken breasts and/or thighs, browned
¼ cup dried minced onion
1 family size can cream of chicken soup
1 29 oz. can of white hominy
2 15.5 oz. cans of great northern beans
2 4 oz. cans of diced green chilies
2-3 cups of chicken broth
1 tsp. garlic powder,
Salt & ground cumin
½ tsp. black pepper

Directions:
If using raw chicken, brown it in soup pot and then add remaining ingredients without draining any liquid. Adjust broth to desired thickness. Stir together and heat to a boil, then reduce heat and simmer for 30 minutes. Serve with Jack Cheese, sour cream & tortilla chips.

Tortellini Soup

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Ingredients:
1 lb. sweet Italian sausage
1 onion, chopped
4 to 5 cans chicken broth
1 pkg. family sized 3 cheese tortellini
1 bundle Bok Choy, chopped
(Chinese cabbage that has green tops)

Directions:
Brown the sausage, draining off the oil. Add chopped onion to sausage and cook until onion is soft. Add chicken broth and bring to boiling. Add tortellini and Bok Choy. Cook for 30 min. Serve when ready.
Notes: You can remove the Italian sausage from the casing or buy it in bulk. This is my children‟s favorite soup.

Taco Soup

Connie Quick

A Pineywoods Home Medical Equipment, Inc.

Ingredients:
2 lbs. ground beef
½ cup onions, chopped
1 can Ranch Style beans
½ cup cilantro, cut up
1 can Rotel tomatoes
1 pkg. Ranch seasoning
1 can diced tomatoes
1 pkg. taco seasoning

Directions:
Brown ground meat and onions and drain meat, add all other ingredients. Bring to a boil and lower to a simmer for 30 minutes. It will be thick like a chili. Can eat with tortilla chips, and top with shredded cheese.

Spinach Salad

Tammy Doyle

A Pineywoods Home Health Care, Inc.

Ingredients:
1 bag fresh spinach, torn, stems removed
6 pieces bacon fried crisp, crumbled
4 hard boiled eggs, sliced
Sliced mushrooms
Red onion sliced and separated into rings
Cherry tomatoes, halved

Directions:
Combine all ingredients in bowl.
Make dressing one day before.

Dressing Ingredients:
1 cup canola oil
¾ cup sugar
1/3 cup vinegar
2/3 cup ketchup
1 Tbsp. Worcestershire sauce
7 drops Tabasco (or to taste)
Grate ½ onion
Salt to taste

Directions:
Shake well and serve over salad.

Shoepeg Salad

Sue Hollie

Cleveland Medical Clinic

Ingredients:
1 (23 oz.) can Ranch style beans, drained
2 cans shoepeg corn, drained
1 can LeSueur peas, drained
1 cup chopped sweet onion
1 cup celery, chopped
1 cup chopped green bell pepper
1 small jar pimentos
½ cup vinegar
½ cup sugar
½ cup light oil
1 teaspoon salt
1 teaspoon pepper

Directions:
Mix all ingredients. Pour into a covered dish container. Marinate in refrigerator overnight to serve the next day.

Sherri’s Cornbread Salad

Tina Bullock

A Pineywoods Home Health Care, Inc.

Ingredients:
1 package cornbread mix
1 can pinto beans, drained
1 can whole kernel corn, drained
1 purple onion, chopped
1 large tomato, chopped
1 bell pepper, chopped
1 package shredded cheese
1 bottle Ranch dressing
1 bottle bacon bits or sliced bacon fried and crumbled
salt and pepper

Directions:
Cook cornbread as directed, cut into 2 halves. Mix all vegetables with salt and pepper. Crumble and layer first half of cornbread in bottom of bowl. Layer vegetables on top, sprinkle cheese on top, Ranch dressing on top, and bacon bits. Repeat 2nd layer with remaining ingredients. Chill salad thoroughly. When ready to serve, toss salad to mix ingredients.

Pretzel Salad

Kerri Griffin, RN

A Pineywoods Home Health Care, Inc.

Ingredients:
3 Tbsp. sugar
2 cups crushed pretzel crumbs
¾ cup butter, melted
½ cup powdered sugar
1 8 oz. package cream cheese, softened
1 package Dream Whip
2 cups miniature marshmallows
1 6 oz. box strawberry gelatin
2 ½ cups of boiling water
1 10 oz. frozen strawberries

Directions:
Mix sugar, pretzel crumbs and butter. Press into 9 X 13-inch pan and bake at 350 degrees for 15 minutes; cool. Combine powdered sugar and cream cheese. Prepare Dream Whip according to package directions, add it to the cream cheese mixture and fold in the marshmallows. Spread mixture in pan. Dissolve gelatin in boiling water; stir in strawberries. Cool and allow to thicken slightly. Spread over cream cheese layer, refrigerate overnight to set.

Potato Salad

Carolyn Austin

A Pineywoods Home Health Care, Inc.

Ingredients:
1½ teaspoons mustard seed
½ cup green onion, chopped
1 teaspoon celery seed
5 cups potatoes, cooked and diced
3 Tbsp. white vinegar
2 hard-boiled eggs, chopped
1 ½ teaspoon salt
1 cup mayonnaise

Directions:
Soak mustard seed and celery seed in vinegar overnight. The next day combine seeds and vinegar mix with salt and onions. Add potatoes and mix lightly. Add mayonnaise and chopped eggs. Toss to mix. Refrigerate for two hours before serving. Variation: Delete first three ingredients. Mix potatoes, onion, ½ cup diced celery, ¼ cup sweet pickle relish, hard boiled eggs, 1 cup Miracle Whip and salt.