Elegant Chicken Pasta Salad
2 cups medium pasta shells
1 cup Kraft coleslaw dressing
1 cup mayonnaise
1 can water chestnuts – diced
4 cups cooked chicken – diced
3-4 green onions – diced
1 can pineapple tidbits - drained
2 cups red or green seedless grapes
2 cups apples (Gala apples work well) – diced
1 ½ cups celery – diced
1 ½ cups cashews
Cook pasta and cool. Combine coleslaw dressing and mayonnaise. Add chicken, water chestnuts, green onions, celery and pasta. Toss together carefully and refrigerate. Before serving add pineapple tidbits, grapes, and apples. Mix altogether carefully and serve over a lettuce leaf sprinkled with cashews over the top.
Really good recipe!
Ham and Cheese Sliders
Served at our Appreciation Dinner on April 19, 2012
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy Seed Sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion (or green onions to taste)
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Watch carefully though, they burn easily. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
