Tangy Broccoli Salad

From Kraft

3/4 Cup Light Miracle Whip

2 T. sugar

2 T. white vinegar

1 bunch broccoli, cut into florets

6 slices bacon, cooked and crumbled

1 small red onion, chopped

Mix Miracle Whip, sugar, and vinegar in large bowl.

Add remaining ingredients and mix lightly.

Chill for one hour and serve cold.

Black Bean Salad

(From Simply Recipes)

• (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

Cornbread (Jeni's variation)

(From Lexi Majoue)

4 eggs
3/4 cup vegetable oil
8 oz. container sour cream
14 or 15 oz. can creamed corn
3 boxes Jiffy corn muffin mix
1/3 cup sugar

Beat eggs-add remaining ingredients. Spray 9x13 pan with cooking spray and pour batter into pan. Bake at 350 for 20-25 minutes or until golden brown.

Potato Salad

(From Mom)

8 potatoes
5 boiled eggs
1/3 cup green onions
1/2 of a dill pickle, chopped
2 T. of celery (the tender, leafy part in the middle)
2-3 T. of mustard
1-2 cups of Miracle Whip
2-3 T. of sugar
1 t. salt
1/2 t. pepper
1 1/2 T. pickle juice

Peel and chop potatoes. Boil until tender and drain (boil the eggs with the potatoes and peel/chop eggs when done).

Mix remainder of ingredients and stir in potatoes and eggs. Chill in refrigerator overnight.

Creamy Skillet Potatoes

(From Light and Tasty, Aug/Sept 2004, pg. 29)

7 cups cubed potatoes
1/3 cup chopped onion (about half of a medium onion)
2 T. all purpose flour
1 envelope Hidden Valley Ranch mix (dressing or DIPS)
1/2 t. dried parsley or 1 T. fresh parsley
1/4 t. salt
1/4 cup sour cream
2 cups milk

Boil potatoes in salted water until tender. Drain.

Spray non-stick oil in pot and saute onions and potatoes until browned.

In saucepan, combine flour, ranch mix, parsley and sour cream. Slowly stir in milk until combined. Bring to a boil until sauce is thick over medium heat.

Pour over potatoes and serve.

White Bean and Tomato Salad

(From Everyday Food, Sept. 08, pg. 118)

1 can (14 oz) cannellini beans (or great Northern), rinsed and drained.
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 T. olive oil
1 T. fresh lemon juice (the juice from one lemon)
Course salt, ground pepper to taste

In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. Refrigerate up to one day. Serve chilled.