[widget:ad_unit-3] Ingredients:

3 c Cooked rice cooled to room temperature
2 c Canned black beans rinsed and drained
1 md Red onion; chopped
1 c Cubed jicama (cut into 1/8-inch cubes)
1/2 c Sliced black olives
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Olive oil; divided
4 oz Cubed cooked ham
3 tb Red wine vinegar 1 Garlic clove, minced
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt
1/2 ts Ground black pepper

Method:
Combine rice, onion, jicama, olives, and peppers in large bowl; set aside. Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture. Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.

[widget:ad_unit-3] Ingredients:

2 1/2 c Penne

2 c Green beans; chopped

1 lg Tomato

1 Sweet red pepper

6 Green onions

6 oz Marinated artichoke hearts

1/2 lb Cooked ham; in long pieces

Pepper 2 tb Parsley; fresh,chopped

DRESSING

1/4 c Cider vinegar

1 tb Grainy mustard

2 ts Dijon mustard

1 cl Garlic; minced

1/2 ts Salt

1/2 c Olive oil

Method:

In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and rinse under cold water; drain again and place in large bowl. Meanwhile, coarsely chop tomato. Seed and halve red pepper crosswise; cut into thin strips. Slice green onions. Drain artichoke hearts, reserving 1 tbsp marinade; cut hearts in half. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture. Dressing: In small bowl, whisk together vinegar, grainy and Dijon mustards, garlic and salt; gradually whisk in oil. Whisk in reserved marinade. Toss gently with pasta mixture. Season with pepper to taste. Garnish with parsley.

[widget:ad_unit-3] Ingredients:

2.5 ounces Fois Gras, medium diced
1 tsp. shallots, chopped
1/2 tsp. garlic, chopped
2 tsp. balsamic vinegar
3 each sweet potato chips
mixed greens
Kosher salt and fresh ground black pepper to taste

Method:

Peel and thinly slice sweet potatoes, and deep fry in vegetable oil until crispy, drain, and season with salt and pepper.

Sauté fois gras in smoking hot pan, removing when done.

Sauté shallots and garlic until translucent, then deglaze with balsamic vinegar and reduce to sauce consistency.

Add fois gras to sauce, toss and poor over mixed greens. Garnish with potato chips.

[widget:ad_unit-3] Ingredients:

2 c Rotini

1 c Plum tomatoes, chopped and seeded

6 ea Green onions, thinly sliced

1/2 c Red bell pepper, chopped

1/4 c Cilantro, chopped

15 oz Peas, cooked

15 oz Blackeyed peas, cooked

11 oz Corn, cooked

2 oz Olives, sliced

Dressing:

1/2 c Salsa

1/4 c Oil and vinegar dressing

1 tb Lime juice

1 ts Sugar

Garnish:

8 Lettuce leaves

Method:

Cilantro Cook pasta until al dente. Drain and rinse with cold water. In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly. In small bowl, combine all dressing ingredients and mix well. Pour over salad and toss lightly to coat. Cover and refrigerate 1 hour. To serve, line serving platter or bowl with lettuce leaves. Spoon salad over lettuce leaves; top with cilantro.

[widget:ad_unit-3] Ingredients:

1 (4 oz.) box instant butterscotch pudding
1 (20 oz.) can crushed pineapple with juice
1 C dry roasted peanuts
1 (8 oz.) container whip topping
2 Red Delicious apples, cored and chopped

Method:

Place the pineapple and its juice into a large mixing bowl.
Add the pudding mix and stir until completely combined.
Sprinkle in the nuts.
Add the whip topping and mix together from the bottom up with a rubber spatula until completely mixed together.
Fold in the chopped apples.
Cover and refrigerate 1 hour before serving.

Serves 4

Grapes and/or marshmallows call also be added to this salad for a special treat.

[widget:ad_unit-3] Ingredients:

4 Cups White Or Yellow Rice
1/2 Cucumber - Peeled & Sliced
1/4 Teaspoon Pepper
1 Green Pepper - Chopped
2/3 Cup Creamy Italian Dressing
1/2 Tablespoon Dijon Mustard
1 Red Pepper - Chopped

Method:

• Add ingredients to a large bowl. Mix.
• Add dressing, mustard, and pepper.
• Toss and mix.
• Serve!

Makes: 3-4 Servings

[widget:ad_unit-3] Ingredients:

2 c Chicken, cooked and diced

2 c Apples, unpared and diced

1/2 c Celery, chopped

1/4 c Raisins

1 tb Lemon juice

1/2 c Salad dressing or mayonnaise

6 Lettuce cups

Method:

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce cups.

[widget:ad_unit-3] Ingredients:

1 lb Spaghetti

1 t Olive oil

1 Cucumber, diced

1 Bell pepper, chopped

2 Whole tomatoes, diced

18 oz Can tomato sauce

8 oz Italian dressing

Method:

Boil pasta for 8 minutes, then drain and add olive oil. Refrigerate until cool. Add rest of ingredients. Add onion and red wine vinegar to taste.

[widget:ad_unit-3] Ingredients:

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg. oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

Method:

To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishes over salad. Pour warm dressing over it and serve.

[widget:ad_unit-3] Ingredients:

2 small cucumbers, peeled, cut in half lengthwise, seeded and cut into slices
3 tbsp red wine vinegar
2 packets sugar substitute
1/2 tsp. salt
2 tomatoes, chopped
1/2 c scallions, chopped
2 tbsp olive oil
1/4 tsp. pepper

How to Make It:

Place the cucumbers in a large salad bowl.
In a separate bowl whisk together the vinegar, sugar substitute and salt.
Pour over the top of the cucumbers and toss making sure the cucumbers are covered completely.
Cover and let the cucumbers marinate for 1 hour.
Add the tomatoes and scallions to the cucumber mixture.
Pour in the olive oil and sprinkle in the pepper.
Carefully mix the ingredients together with a rubber spatula.
Refrigerate 1/2 hour before serving.

Allowing the cucumbers to sit in the sugar mixture takes away some of the bitterness in the cucumber.  You can adjust the time to suit your taste.  The longer they sit the sweeter they become.