COOK OF THE WEEK - REUNIONS AND POTLUCKS

Family reunions, potlucks, and summer all go together in that they all call for salads and casseroles. I was at a family reunion and thought I’d write about the delicious salads and baked beans we were all enjoying. It seems like almost everyone had tried a new recipe out and they were all so good. I gathered the recipes into my hot little hands and came home to put them on the computer and this is what I came up with.

Frito and Corn Salad
2 (15 oz.) cans whole kernel
corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped (or substitute some pimento)
1/2 cup red onion, chopped
10-1/2 ounce bag coarsely
crushed Fritos chili cheese
corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Crunchy Asian Ramen Noodle Salad
16 ounce bag coleslaw mix
(2) 3-ounce packages of ramen
noodles, crumbled (you will
not use the seasoning
packet)
1 cup shelled and cooked
edamame
1 avocado, peeled, pitted and
diced
1 mango, peeled, pitted, and
julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green
onions (scallions)

Asian Honey Vinaigrette
2/3 cup vegetable oil (or any
cooking oil)
1/3 cup honey (or agave, to
make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoons sesame oil
pinch of salt and black pepper
To Make the Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
To Make the Vinaigrette: Whisk all ingredients together until combined.
This recipe can be changed by omitting the edamame and avocado and adding mandarin oranges. Be creative and create your own new salad using just the basics and adding new fruits and nuts, etc.!

Layered Lettuce/Pea Salad
1 head shredded lettuce
1/2 cup chopped celery,
optional
1/2 cup chopped pepper,
optional
1/2 cup chopped onion,
optional
4 boiled eggs
10 ounce package frozen peas
1 cup sour cream
1 cup Miracle Whip
6 to 8 ounce package shredded
cheddar cheese
8 slices bacon, cooked and
crumbled
Arrange in layers as listed, spreading Miracle Whip to the edge of bowl to seal. Cover and refrigerate overnight. This could also be layered into a 9 by 13 inch cake pan.

Mostaccioli Salad
1 pound mostaccioli noodles
2 medium cucumbers, thinly
sliced
1 medium onion, sliced
1-1/2 cups oil
1-1/2 cups sugar
1-1/2 cups vinegar
1 tablespoon onion flakes
1 teaspoon salt
1-1/2 teaspoons pepper
1 teaspoon Accent
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 tablespoon parsley flakes
Cook noodles, rinse and chill. Add cucumbers and onion. Add rest of ingredients and mix well. Chill overnight. Stir often. This makes a large recipe but is good leftover too.

Taco Salad
1-1/2 pounds lean ground beef
(90% lean)
3 cups (12 ounces) shredded
cheddar cheese
15 ounce can pinto beans,
rinsed and drained
2 medium tomatoes, seeded
and chopped
1 large onion, chopped
1 head lettuce
12 ounce package corn chips
or Doritos
24 ounces Catalina salad
dressing (can use low
calorie)
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat. Yield: 12 servings.

Watergate Salad
1 package instant pistachio
pudding powder
9 ounce carton frozen whipped
topping
20 ounce can crushed
pineapple, don’t drain
1/2 cup miniature
marshmallows
1/2 cup nuts, chopped
Mix all ingredients together. Chill. Serve and enjoy.
NOTE: Instant pudding is mixed with other ingredients in its dry form.

Homemade Potato Salad Dressing
3/4 cup water
3/4 cup vinegar
5 eggs, well beaten
1 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
celery seed
2 tablespoons flour
Heat together the water and vinegar. Add the rest of the ingredients and cook until thick. This is delicious on potato salad and many other salads. Most people know how many potatoes, onions and eggs they want in their salad so this solves the dressing part of it.

Five Cup Salad
1 cup mandarin oranges
1 cup fruit cocktail
1 cup pineapple chunks
1 cup marshmallows
1 cup fresh strawberries, cut
up
1 cup commercial sour cream
Mix all the ingredients with the sour cream. Chill.

Potluck Corn
1 can whole kernel corn
1 can cream-style corn
1 egg
1 package Jiffy corn muffin
mix
1 cup sour cream
1/4 cup chopped onion
1/4 to 1/2 cup chopped green
pepper, optional
1/4 stick oleo
Mix all together and bake in a 350 degree oven for at least 40 minutes in an 8 inch square baking dish or a 2-quart casserole. I often double this and use a 9 by 13 inch baking pan and bake for an hour or until done in the center.

Caramelized Baked Beans
1 large jar Randall’s white
beans or navy beans
3/4 cup sugar
1 small carton heavy whipping
cream
1/4 to 1/2 cup onion, diced
finely
Mix together ingredients. (Do not rinse beans.) Bake at 350 degrees for 40 minutes, stir, cover and bake for 20 to 30 minutes more. Do not let skin coat on top of the beans get too brown. If left uncovered the topping becomes golden.

Baked Beans with Apples
(2) 16 ounce cans beans
1⁄4 cup brown sugar
1⁄2 teaspoon dry mustard
16 ounce can apple pie
filling
1⁄4 cup ketchup
1⁄4 cup onion, chopped
Preheat oven to 350°F. Mix all ingredients together and pour into a 9x13-inch baking pan. Cook for 45 minutes and enjoy!

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.