Ingredients

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterrey Jack or Cheddar Cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss
gently to mix.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or
chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill
for 4 to 24 hours.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.

Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4
main-dish servings.

Originally posted 2009-02-06 22:50:18. Republished by Old Post Promoter

Ingredients

15 1/2 ounces canned Alaska salmon
1/3 cup cream cheese  (plain nonfat yogurt is a good non-fat substitute)
1/3 cup chopped green onions or chives
1/3 cup dill pickle relish
1 tablespoon lemon juice
1/2 teaspoon of tarragon
Salt, paprika  and black pepper, to taste

Directions

Drain and flake salmon.

Stir in remaining ingredients. I generally find that it is better to mix the cream cheese, lemon juice and fish together first and then add the pickles and onions followed by the spices to taste.

Serve on a bed of lettuce or spread it on fresh baked rolls or bread.

Originally posted 2009-02-08 15:41:16. Republished by Old Post Promoter

Ingredients

4 Granny Smith apples
1/2 cup pecans
1/2 cup walnuts
1/2 cup almonds
2 lemons
1 cup mayonnaise

Directions

Peel and dice the apples.

Cut the lemons in half and squeeze them over the diced apples. This helps prevent discoloration due to oxidation.

Chop the nuts but not too fine.

Mix the nuts and apples with the mayonnaise.

For an interesting variation, use non-fat plain or vanilla yogurt instead of mayonnaise.

Originally posted 2009-02-10 02:24:11. Republished by Old Post Promoter

Ingredients

2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup mayonnaise or salad dressing (Optional: use 3/4 cup of plain yogurt instead)
1/2 cup plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen whole kernel corn, cooked and cooled

Directions

1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.

2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours.

Makes 10 to 12 side-dish servings.

Originally posted 2009-02-06 23:04:20. Republished by Old Post Promoter