Friday, March 16, 2012

RECIPES from the Birthday Dinner

Chicken Croissant

15 cups chicken cooked and cut up
2 1/2 cups pineapple tidbits drained
3 cups cut up grapes
3 cups diced celery
1 pkg slivered almonds
1/2 bunch green onions (optional)
2 cups sour cream
2 cups mayo
1 Tblsp. salt

Cut chicken, fruit and vegetables. Mix together sour cream, mayo and salt. Stir together and service on croissant.

Spring Salad

3/4 head iceburg lettuce
5 strips bacon crumbled
1/2 pkg peas
3/4 cup swiss cheese
2/3 cup green onion
1/4 cup miracle whip
1/4 cup mayo
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. sugar

In bowl add lettuce, bacon, peas, cheeze and green onion. In seperate bowl mix mayo, miracle whip, pepper, salt and sugar. When ready to serve spread dressing into salad and toss.

(this picture doesn't do justice- I just took it off the internet, I should have taken a picture before we dished up)
Fruit Salad

1 pkg Orzo
1 can pineapple tidbits
2 cans mandarin oranges
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh strawberries
1 can sweeten condensed milk
1- 3oz pkg instant coconut creme pudding
1 cup sour cream
1 jar marshmallow creme
3 fresh limes

Cook Orzo as directed on package
Cut up fruit and drain well
In seperate bowl mix together milk, pudding, sour cream, and marshmallow cream.
Use 1 lime and juice into mix.
Mix altogether and garnish with limes and fresh fruit.

Pasta Salad

Garden Pasta
Grape Tomatoes
Mozzarella Cheese
Sliced Olives
Zesty Italian Dressing

Boil Pasta according to package. Cut broccoli, tomatoes, and cheese. Mix together and pour dressing over top. Mix well.

Pink Drink

1 liter pink lemonaide
1 liter sprite
1 container of raspberry sherbert

Blend sherbert and lemonaide together. Add sprite. Enjoy!

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