Dayton's Chicken Salad

Dayton's Chicken Salad

1 - 16 oz pkg orzo pasta (I used 14 oz little rings instead)
1 small bottle Western Dressing
3 cups diced cooked chicken
2 stalks celery, diced
4 green onions, chopped
1/2 quart Miracle Whip
1 cup slivered almonds (I use 2 pkgs)
salt and pepper

Cook Pasta according to package, drain. Rinse pasta with cold water to cool. Add Western Dressing. Let set 6 hours, or overnight. Add remaining ingredients.

enjoy! ~kim

quick black beans with cumin and oregano

this is another dish dave and i made at the lake which sheila liked.

Quick Black Beans with Cumin and Oregano

Olive oil

1 medium yellow onion, diced

1 tsp. ground cumin

1/2 tsp. dried oregano

1 Tbsp. garlic chile sauce (or any hot sauce you like)

1 small clove garlic, chopped

1 15-oz can black beans (drained and rinsed)

1/4 tsp. salt, to taste

1/2 can diced tomatoes (if you like)

Pour glug of olive oil in medium saucepan and warm over medium heat.

Add onion, increase heat to medium-high and cook, stirring occasionally until onion is translucent, or even browned.

Add cumin and oregano, stir well.

Add hot sauce, stir well/

Add garlic, beans and tomatoes. 

Reduce heat to medium-low and cook until beans are soft and warmed through.

Taste, and adjust seasoning as needed.

NOTE: with 1 Tbsp. hot sauce, this is pretty spicy. if you don't like as much heat, start with just 1 tsp.

california chicken spaghetti

this is a dish dave and i made while we were at the lake this summer. sheila tasted it and wanted the recipe (thanks, sheila!).

California Chicken Spaghetti

16 oz. angel hair pasta

3 Tbsp. olive oil

4 skinless boneless chicken breast halves, cubed

2 Tbsp. chopped garlic

2 Tbsp. dried basil

2 Tbsp. cajun seasoning

salt & pepper

10 roma tomatoes, diced (or one can of chopped tomatoes)

2/3 c. crumbled feta cheese

Prepare pasta.

Brown chicken in oil in large skillet over medium heat.

Stir in garlic, basil, cajun seasoning, salt and pepper/

Mix in tomatoes and cook until semi-soft (or warmed through, if using canned tomatoes).

Toss with pasta.

Serve with crumbled feta on top.

NOTE: you can really use any seasoning you like. instead of cajun, we use jamaica. or instead of basil you could use oregano or another favorite herb.

Recipe from Mama

Mama's Rhubarb Upside Down Cake

4 cups rhubarb, cut up. Place in glass 9" X 13" pan. Sprinkle with 1 cup sugar. Place in 350 degree oven. While this is baking, prepare the cake as follows:.

Beat together: 2 eggs Add 1 cup sugar and 1 teaspoon vanilla. Beat on high speed of mixer for 4 minutes.

Sift together: 1 cup flour and 1 tsp baking powder.

Heat: 1/2 cup of milk and 1/4 cup butter till butter is melted.

Add flour mixture and milk mixture to eggs alternately and mix well. Pour batter over rhubarb and bake 25 minutes.

Four Cheese Macaroni

Ingredients:

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.