Ingredients:

1(15 oz.) can black beans
1 green bell pepper, chopped
½ C. celery, chopped
½ C. onion, chopped
2 Tbsp. cilantro, chopped
2/3 C. salsa
¼ C. limejuice
1 Tbsp. vegetable oil
2 Tbsp. honey
1 lb. peeled cooked shrimp
Lettuce

Directions:

Combine the black beans, green pepper, celery, onion, and cilantro in a large bowl and mix well. Add the salsa, limejuice, oil, and honey. Toss to coat well. Chill covered for 8 hours. Stir in shrimp. Serve on a bed of lettuce.

Ingredients:

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

Ingredients:

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Instructions:

Place 2 teaspoons of oil in a large skillet.  Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes.  Remove from skillet and allow draining on a paper towel.  In a large saucepan place green beans and enough water to just cover the beans.  Bring to a boil.  Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender.  Drain well.  Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl.  Blend the ingredients together well.  Add the cooked chicken, green beans and tomatoes.  Mix well to be sure the chicken, beans and tomatoes are covered completely.  Cover the bowl and refrigerate at least 2 hours.  When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.

Ingredients:

1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled

Instructions:

Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about 15 minutes.  Remove from heat.  Preheat oven to 375 degrees.  Lightly grease a large rectangle baking dish with butter.  Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl.  Add the bacon and stir until mixed together well.  Place in the prepared baking dish.  Top with the other 1/2 bag of cheese.  Bake 30 minutes or until cheese is completely melted.