One dressing and two salads

I tasted these at our church potluck and asked for the recipes. I received them last Sunday, handwritten on a bright yellow sheet of paper, without a lot of detailed directions, as you find in today’s recipes. Love it! So, since I have a limited space, I’m not going to do a lot of chatting. There will be no directions, per se, but just a few of the included notes.

DRESSING:

1 package Uncle Dan’s Dressing or Ranch

Mix with 16 oz sour cream or mayonnaise

Dressing will be enough to make both salads. If too stiff, add milk or cream to taste

CHICKEN SALAD

1 large baked chicken breast, seasoned to taste

3-4 stalks tender celery, chopped

1 can water chestnuts, drained and sliced/chopped

4 hardboiled eggs, sliced

1 c. frozen petite peas, thawed

½ c. parmesan or mozzarella cheese

Shred chicken and mix all with dressing. Refrigerate for 1 hour before serving

SHRIMP AND FARFALLE SALAD

1 c. uncooked farfalle (butterfly) pasta

1 c. salad shrimp, fresh or frozen

4 hardboiled eggs, sliced

3-4 tender celery stalks, chopped

4-6 green onions, sliced

½ c. parmesan cheese or mozzarella cheese

Cook macaroni, rinse with cold water, combine all and refrigerate for 1 hour before serving.

MY NOTES

As with any salads, one can add or subtract per taste. I don’t like sour cream, but I didn’t notice it when I tasted these salads. I hope this gives you a few more ideas for lunch or dinner.

ENJOY!