Chicken Waldorf Sandwiches

Salad:
     1 (20 oz.) can Crushed Pineapple
     4 cups Water
     1 teaspoon Salt
     1 teaspoon White Vinegar
     1 Gala Apple
     1 Golden Delicious Apple
     3 cups diced cooked Chicken
     1 cup sliced Almonds
     1 cup sliced Celery
     
Dressing:
     1 cup Mayo
     1/4 cup Pineapple Juice
     1 teaspoon Sugar
     1/2 tsp dried Lemon Peel
     1/2 teaspoon Vanilla
     1/2 teaspoon Salt
     1 Tbs. Poppy Seeds
Croissants

Drain pineapple by placing it in a wire strainer and letting it hang over a bowl for ~15 minutes.

In another bowl, mix water, salt and vinegar. Core and dice apples leaving peel on. Soak diced apples in this solution for 10 minutes.

Drain apples, and rinse under water.

In a large bowl, mix drained pineapple, prepared apples, chicken, almonds and celery.

Mix all of dressing ingredients together.

Toss chicken mixture with dressing using a large scrapper.

Serve on Croissants.

Note: You can use any apples you want.  I tend to buy a big back of Pink Lady apples and just use 2 of those.  

Creamy Potato Salad

2 lbs Red Potatoes, unpeeled and quartered
1 1/2 cups Salad Dressing or 12-13 oz of Miracle Whip
        (do not substitute mayo)
1 Tablespoon White Vinegar
2 Tablespoon prepared Mustard
2 teaspoon Salt
1 teaspoon Pepper
1 cup chopped Celery
1/2 cup chopped Red Onion
4 hard boiled Eggs, peeled and diced

Scrub potatoes. Place them in large saucepan; add water to half the depth of potatoes. Bring to a boil, reduce heat and simmer until potatoes can be easily pierced with a fork, about 15 minutes. Remove from heat, drain and cool.

In a large bowl, thoroughly mix salad dressing, vinegar, mustard, slat and pepper.

Dice potatoes and place in bowl with salad dressing. Add celery, onion and eggs.

Stir with large rubber scrapper until mixed.

Cover
tightly and refrigerate.

Fruit Salad with Pineapple Dressing

1 (20 oz.) can Chunk Pineapple
6 Tablespoons Sugar
3 Tablespoons Cornstarch
1/4 teaspoon Salt
1 (16 oz.) bag frozen Strawberries, quartered or sliced
1 (16 oz.) bag frozen Raspberries
1 package frozen peach mixture
2 (11 oz.) cans Mandarin Oranges, drained
1 or 2 Mangos sliced

Drain Pineapple and save juice.

In a saucepan, combine sugar, cornstarch, and salt.

If drained pineapple juice does not equal 1 1/3 cups then add water or a small can of pineapple juice to equal that amount. Stir juice into sugar mixture.

Bring mixture to a boil, stirring constantly.

Cook until thickened and clear.   Remove from heat and set aside.

In a large bowl combine pineapple, strawberries, raspberries, peaches, oranges and mango if desired.

Add pineapple juice mixture to fruit bowl.  Mix well.

Beef Stroganoff

1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Accent
1/8 teaspoon Pepper
1 lb. thinly sliced deli Roast Beef
1/4 cup Butter
1/4 cup Onion, chopped
1 cup Beef Broth
1 (4 oz.) can Mushroom stems and pieces, drained
1/2 cup Sour Cream
1 Tablespoon Tomato Paste
1/2 teaspoon Worcestershire Sauce
Egg Noodles, cooked

In a bowl, thoroughly mix flour, salt, accent and pepper.

Coat meat well with this mixture.

In a skillet, brown meat quickly in butter. It shouldn’t take too long since deli meat is already cooked.

Add onions and saute.

Add broth and mushrooms. Stir till well combined.

In a bowl, mix sour cream, tomato paste and worcestershire sauce.

Just before serving, add sour cream mixture to meat mixture. Heat through, but do not boil, the sauce should thicken.

Serve over Egg Noodles.

Chili Rellanos

~8 Poblano Peppers
2 Tablespoons Butter
1 Onion, chopped
1 Rotisserie Chicken, shredded
1 can Green Chiles
~3 cups Mozzarella Cheese, divided
2 teaspoon Cumin
1 1/2 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Pepper
32 oz. Green Salsa MILD
Sour Cream

Wash, then dry peppers. Roast under broiler, turning as needed until nice and toasted.

Cut open one side (long way) and take seeds out and stem. Set aside while fixing filling.

Melt butter in a pan. Saute onions.

In a large bowl combine chicken, green chiles, onion, 2 cups mozzarella, cumin, chili powder, salt and pepper.

Stuff peppers good and full with chicken mixture.

Fold over the cut part. Lay in baking pan.

Top with green salsa and enough mozzarella to cover the dish.

Bake at 350 till cheese is melted, about 10 minutes.

Serve with sour cream.

Note: I make 4 poblanos at a time and freeze half of the chicken mixture to use another day.

Creamy Beef over Mashed Potatoes

2 1/2 lbs Red Potatoes, cut into quarters
4 oz. Cream Cheese, softened
1/2 cup Sour Cream
1/4 cup Butter, softened
3/4 teaspoon Garlic Salt
3/4 teaspoon Salt
1/2 teaspoon Pepper
1 lb. thinly sliced deli Roast Beef
2 teaspoons Worcestershire Sauce
2 bunches Green Onions, cut into 1 inch pieces
1 Jar Alfredo Sauce

Place potatoes in a large saucepan. Add water to half the depth of the potatoes. Bring to a boil on high heat.  Cover, and reduce to a simmer until potatoes are easily pierced with a fork and break apart, about 15 minutes. Drain water from potatoes.

While potatoes are cooking mix together in a large bowl cream cheese, sour cream, butter, garlic salt, salt and pepper.


Add drained potatoes to the cream cheese mixture. Mash with a potato masher.

Heat beef and Worcestershire sauce in large skillet for 2 minutes over medium high heat.

Add green onions and continue to cook for 2 minutes.

Add alfredo sauce and cook until heated through.

Serve over mashed potatoes.