The following recipes were voted “favorites” at this year’s annual Salad Supper. Enjoy! 

 

First Place!!!

Corn Salad From Brenda Dunnette recipe box.

Serves 8 2-(15oz) cans whole kernel corn drained 2-Cups grated cheddar cheese 1-Cup Mayo 1-Cup green bell pepper chopped 1⁄2-Cup red onion chopped 1-(10.5oz.) bag coarsely crushed corn chips Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Second Place!!!

Thai Chicken Salad

Provide by Kathy Filippelli

1/4C. chicken broth

3 T. soy sauce

2 T. bottled hoisin sauce

1 T. sugar

8 oz dried angel hair pasta

1 1/2 T. veg. oil

2 tea. toasted sesame seeds (optional)

3 cloves garlic, minced

1 1/2 tsp grated fresh ginger

1/2-1 tsp crushed red pepper

1/8 tea. ground black pepper

In a shakable jar or container, combine all 1st column ingredients, cover and shake well; set aside.

Second step:

12 oz skinless, boneless chicken breasts

8 oz dried angel hair pasta

3 med. nectarines, plums or peaches, thinly sliced or cut into thin chunks

2-3 C. thinly diced bok choy

2 thinly sliced green onions

Cook chicken breasts in a small amt of boiling water, covered, for 12-15 min until no longer pink inside. Drain, cool, and cut into small cubes. Cook pasta per pkg directions and drain. Toss pasta with 3 T. of the dressing. Put chicken in with the rest of the dressing and coat it. Combine pasta, chicken with dressing, fruit, bok choy and green onion; toss right serving it.

Third Place!!!

Blueberry Salad Made by Nancy Mack

(3-OZ) Pkg. Grape Jello

1(20-OZ) Can Crushed Pineapple 1 Can Blueberry Pie Filling

2 Cups Boiling Water 

Dissolve Jello in boiling water

Add Pineapple with juice and pie filling. Mix well – CONGEAL.

TOPPING: 1/2 Cup Sour Cream 1 8-OZ) Pkg. Cream Cheese 1 Tsp. Vanilla 1/2 Cup Sugar 1/2 Cup Chopped Pecans, Optional

Cream sour cream, cheese, sugar and vanilla. Spread on top of Jello. Sprinkle with Pecans. Fits 11 X 7 Dish Perfect