Kia's Kitchen

2 c. small shell macaroni 1 c. Kraft cole slaw dressing 1 c. mayonaise 1 can diced water chestnuts, drained 2 cans chicken 1/2 tsp. onion, grated 2 c. pineapple tidbits, drained 2 c. purple or green grapes 2 c. apples 2 c. chopped celery salt to taste cashews are optional Cook macaroni and drain. Add dressing and mayo and marinate over night. Mix remaining ingredients.

1 c. sugar 1-3/4 c. pineapple juice 3 qts. water 1 can crushed pineapple, drained 2 T. flour 2 eggs, beaten 1 T. oil 2 cans pineapple chunks, drained 1-9 oz. Cool Whip 2-1/2 t. salt 1 pkg. Acini de Pepe 1 T. lemon juice 2 cans mandarin oranges, drained Combine sugar, flour, and 1/2 t. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat until thickened.  Add lemon juice and cool to room temperature.  Bring water, rest of salt, and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature.  Combine egg mixture and Acini mixture.  Mix lightly.  Refrigerate overnight in an air tight container.  Add remaining ingredients.  Refrigerate until chilled.   *Regular colander will not work.  You need a mesh like colander.

1 pkg. fresh spinach 1 c. almonds 1 purple onion, thinly sliced 1 bottle Marie Callendar's Poppy Seed Dressing 1 c. fresh strawberries, sliced Wash and dry spinach and place in bowl.  Toss in almonds and onions.  Add enough dressing to cover.  Gently toss strawberries in last.  You can replace the strawberries with mandarin oranges. Variation:  Add sliced strawberries and pears to spinach and cover in Strawberry/Blush Wine Dressing.

Slaw 1 pkg. shredded cabbage 4 green onions, chopped Combine cabbage and onions.  Refrigerate until ready to serve. Dressing 2 T. sugar 1/2 c. salad oil 2 T. soy sauce 3 T. rice vinegar 1 flavor packet from Oriental Top Ramen Mix all ingredients in small container with tight fitting lid.  Shake well. Nut Mix 1 pkg. Top Ramen, crushed 1/2 c. slivered almonds 4 T. sesame seeds Brown almonds, sesame seeds, and Ramen in skillet with 1 T. butter.   Don't combine until ready to serve.  Add chicken if desired.

2 pkgs. frozen, sweetened strawberries, thawed 1 can crushed pineapple 1 large can mandarin oranges, drained 1 can diced peaches, drained Combine all ingredients.  Freeze flat in Ziploc bags.  Serve slushy.

Salad 1 head red leaf lettuce 1 head green leaf lettuce 1 head iceburg lettuce 1/2 c. slivered almonds, toasted 1/2 c. Parmesan cheese 1 c. croutons 1/4 c. bacon, cooked and crumbled Chop lettuce. Add remaining ingredients. Dressing 6 T. lemon juice 1 t. salt 1 t. pepper 3 cloves garlic, crushed 1/2 c. Canola oil Blend lemon juice, salt, pepper, and garlic together at high speed in a blender. Slowly add oil.

Salad Romaine lettuce 2 bunches broccoli 1 bunch green onions 1 c. chopped pecans 1 pkg. Ramen noodles (broken up) 2 T. butter Toast pecans and Ramen noodles in butter over low-medium heat.  Remove from heat and cool.  Chop lettuce, broccoli, and onions.  Add pecans and Ramen noodles.   Dressing 1 c. sugar 3/4 c. oil 1/2 c. red wine vinegar 2 T. soy sauce salt and pepper Blend and chill.  

3 lbs. seedless grapes 8 oz. cream cheese 8 oz. sour cream 8 oz. whipped topping 3 T lemon juice 1- 1/2 c. powdered sugar Beat softened cream cheese, sour cream, and whipped topping together.  Add lemon juice and powdered sugar.  Beat until smooth.  Stir in grapes.  Chill.