Roxie's Orange Salad

24 oz. Light & Lively Cottage Cheese
Orange Sugar free Jello - large
2 Cans mandarin oranges - drained
16 oz. Cool-Whip

Mix all together and refrigerate. So yummy it can be a dessert!

Greek Salad

Greek Vinaigrette:
1/3c. Olive oil
3T. Fresh lemon juice
1 1/2t. Snipped fresh oregano or ½t. dried, crushed
1t. Sugar
1 Small clove garlic, minced
1/4t. Pepper

Salad:
6c. Torn mixed greens
2 Medium tomatoes, coarsely chopped
1 Small cucumber, sliced
½ Medium red onion, thinly sliced
1c. Kalamata olives
1c. Crumbled feta cheese
3/4c. Thinly sliced radishes
Fresh oregano sprigs and chive blossoms for garnish (optional

Vinaigrette:
Combine all the ingredients in a screw top jar. Cover and shake well. Store covered in the fridge for up to 2 weeks.

Salad:
In a small bowl toss the mixed greens, tomato, cucumber, onion, olives, feta and radishes. Cover and chill until serving time; up to 2 hours.

Just before serving, shake the vinaigrette to mix. Pour the dressing over the salad and toss gently to coat. Sprinkle with oregano and chive blossoms, if desired.

Chicken Lasagna Florentine

Lasagna Noodles
1 1/2 Pkg Frozen Chopped Spinach – Thawed and Drained
3 Cup Chopped Cooked Chicken
3 Cup Shredded Cheddar Cheese
½ Cup Finely Chopped Onion
½ t. Freshly Ground Nutmeg
1 ½ T. Cornstarch
¾ t. Salt
3/8 t. Pepper
1 ½ T. Soy Sauce
1 ½ Can Cream of Mushroom Soup
12 oz Sliced Canned Mushrooms
½ Cup Margarine
1 ½ Cup Parmesan Cheese

Butter Pecan Topping:
3T. Margarine
1 ½ Cup Pecans, Chopped
Sauté 3T. margarine in skillet and sauté pecans for 3 minutes.

Cook pasta and drain. Drain spinach well. Combine spinach, chicken, and next 11 ingredients in a large bowl. Stir well. Arrange 3 noodles in 9” x 12” pan (greased). Spread 1/3 of chicken mixture over noodles. Repeat 2 more times, ending with the chicken mixture. Sprinkle with parmesan cheese, then Butter Pecan Topping.

Cover and bake at 350 degrees for 55-60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

Note: This recipe was given to me to be used in a 7” x 11” pan. I used 1 ½ recipes for the 9” x 12” dish – hence the odd things like 1 ½ boxes of spinach.

Pineapple Casserole

1 12oz can pineapple tidbits, drained
3T flour
1C sugar
1C grated cheddar cheese
1 stack of Ritz Crackers – crumbled
1 stick margarine, melted

Place pineapple in 9”x9” greased dish. Mix flour and sugar and pour over the pineapple. Sprinkle on cheese. Crumble crackers with your hands and lay on top. Pour melted margarine over all.

Bake at 350 degrees for 20 minutes.

Pasta Salad Vinaigrette

1T Minced garlic
3/8c Dijon-style mustard
5/8c Red wine vinegar
2t Salt
1t Freshly ground pepper
1c Walnut oil

1/2lb Spinach pasta
1/2lb Egg pasta, various shapes

½ Bunch broccoli
1/2lb Mushrooms, sliced
1 ½ Yellow squash, sliced
1 ½ Zucchini squash, sliced
½ Small bag radishes, sliced
1/4lb Green beans, steamed

1/2c Parmesan cheese
1/2lb Bacon, cooked and crumbled
1c Walnuts, coarsely chopped


Dressing: Mix the garlic, mustard, vinegar, salt, and pepper in blender. Gradually add the walnut oil and process until well blended. Refrigerate.

Cook the pastas in boiling water until tender; drain and cool. Wash the broccoli and separate into florets. In large bowl, combine the cooled pasta with all the vegetables. Pour half of the dressing over the salad and toss until well mixed. Refrigerate for 6-8 hours or overnight.

Before serving add the parmesan cheese, bacon, walnuts, and additional salad dressing. Adjust seasonings as needed. Serve on lettuce leaves.


Serves 12