Family Recipes Blog to Share Family Recipes

•    1/4 tsp. ginger, ground
•    1/4 cup dijon mustard
•    1/2 cup mayonnaise
•    1/4 cup honey
•    1/4 cup lime juice
•    1 Tbs. sesame seed
Stir ginger into Dijon mustard; mix into remaining ingredients.  Serve chilled.

•    1 head red leaf lettuce, washed and torn
•    1 bunch green leaf lettuce, washed and torn
•    3 boneless chicken breasts, cooked and thin sliced
•    3/4 cup slivered almonds (or whole-toast and slice)
•    1 package of Raman noodles, oriental of chicken flavor
•    1/4 cup sesame seeds
•    1 bunch scallions,  chop
•    2 cans mandarin oranges
•    1/4 cup salad oil
•    1/4 cup red wine vinegar
•    1/4 cup sugar
•    ½ tsp. salt
•    strawberries, sliced
•    red onion, sliced thin
•    red cabbage, ½-thin slice
In shaker jar, mix oil, vinegar, sugar, salt and seasoning packet of Raman Noodles.  Let sit out on counter for several hours or until sugar is dissolved.  Add onions to marinate.
Crush Raman Noodles and place on baking sheet.  Add almonds and sesame seed.  Toast lightly in oven.  Cool.  Just before serving, toss all ingredients and add dressing.
Serves – 12 as side – 6 as meal.

•    3 Tbsp. celery seeds
•    3/4 tsp. onion powder
•    1 1/4 c. sugar
•    2 Tbsp. honey mustard
•    2/3 c. vinegar
•    Juice of one lemon
•    4 c. mayonnaise
Mix all ingredients making a dressing.  Pour over shredded cabbage.  Makes 5 pounds of cole slaw.
For low fat version – use less mayonnaise and thin with milk.

•    1 lb. fresh asparagus, cleaned, trimmed
•    1/2 cup KRAFT Balsamic Vinaigrette Dressing
BRING about 1/2 inch of water to boil in large skillet. Add asparagus; cover.
SIMMER 3 to 5 min. or until asparagus is crisp-tender. Remove from heat; drain and rise under cold water. Drain well on paper towels. Place on serving plate.
DRIZZLE with dressing. Cover and refrigerate at least 1 hour or until ready to serve

•    2 cups sour cream
•    9 ounces crushed pineapple (drained)
•    2 tablespoons lemon juice
•    1/4 cup sliced maraschino cherries
•    3/4 cup sugar
•    1/4 cup chopped pecans
•    1/8 teaspoon salt
•    1 banana, sliced
Blend sour cream, juice, sugar and salt.  Stir in fruit and nuts.  Pour into 1 quart plastic freezer carton and freeze.   Unmold, slice and serve on crisp green lettuce.

•    1 pt. (2 cups) raspberry sorbet or sherbet
•    1 cup cold milk
•    1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
•    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
•    1 cup raspberries
Line 9×5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.  Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.

•    6 cups young fresh spinach leaves, cleaned, stemmed and dry
•    11 ounce can mandarin orange segments, drained (save 2 Tbs. liquid for dressing)
•    ½ cup toasted walnuts, coarsely chopped
•    1 Tbs. red onion, finely chopped
Creamy Citrus Vinaigrette Dressing
•    ½ cup mayonaise
•    2 Tbs. liquid from oranges
•    1 ½ Tbs. fruity vinegar
•    1 tsp. dijon mustard
•    1 tsp. sugar
•    1/4 tsp. salt
•    1/8 tsp. freshly ground pepper
Combine all, wisk until well blended.  Drizzle over salad.