Cooker’s Pot

You’ll Need:

1 1/4 pounds fusilli pasta
1 1/2 tbsp plus 1/3 cup olive oil
1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey
4 large tomatoes, seeded, diced (about 4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
2 tbsp plus 1 tsp Dijon mustard
2 tbsp plus 1 tsp fresh lime juice
2 jalape?o chilies, seeded, minced
1 1/4 tsp chili powder
1 1/4 tsp ground cumin
2 bunches fresh cilantro, coarsely chopped

Procedure:

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss. Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalape?o chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)

You’ll Need:

2 pounds russet potatoes - unpeeled
2 tablespoons apple cider vinegar
3 hard-boiled eggs - peeled and cut into small dice
5 green onions - small dice
3 stalks celery - small dice
1/2 cup mayonaise
bacon bits - optional
sweet pickles, diced - optional

Procedure:

For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes. 2. When they’re just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they’re hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper. 3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great! 4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you’re ready to serve. For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they’re hot and drizzle them with vinegar they will absorb the flavor. They won’t absorb any flavor cold.

You’ll Need:

2 c Apples; cubed
1 c Grapes; halved
1/2 c Celery; chopped
1/4 c Walnuts; chopped
1 ts Lemon juice
1/3 c Sour cream
1/3 c Plain yogurt

Procedure:

In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates.

You’ll Need:

2 cups diced apples
2 cups cut celery
1 cup cream salad dressing

Procedure:

To prepare this Apple And Celery Salad Recipe, first to prepare the apples, peel and cut as nearly as possible into half-inch cubes. Marinate the apples with a tablespoonful of lemon juice. Mix well in order to prevent discoloration. Cut the celery quite finely and mix with the apples. Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce.

You’ll Need:

1 16oz can dark red kidney beans, drained
1/4 cup chopped onion
1/4 cup chopped celery
1 red apple, unpeeled, cored and diced
1/3 cup shredded Cheddar cheese (I prefer sharp)
1/2 tsp salt (or to taste)
1/3 cup mayonnaise

Procedure:

Combine all ingredients and serve on bed of lettuce.

You’ll Need:

1 lb tart green apples peeled, cored and diced
1 lb potatoes, cooked, peeled and diced
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper
2 beets, cooked, peeled and sliced
2 hard boiled eggs, sliced

Procedure:

Combine the apples and the potatoes in a bowl. Whisk together the vinegar, oil and the salt and pepper until well blended. Pour over the apples and potatoes and toss gently but thoroughly. Adjust seasoning and garnish with beets and sliced egg.

You’ll Need:

2 1/4 cups diced cooked turkey
2 cups chopped celery
2 cups chopped cored apples
1/4 cup raisins
2 tbsp mayonnaise
2 tbsp plain yogurt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground black pepper

Procedure:

Combine turkey, celery, apples and raisins in a large bowl; set aside. In a small bowl, mix together mayonnaise, yogurt, nutmeg and cinnamon. Fold into turkey mixture; season with salt and pepper. Keep refrigerated until serving time.

You’ll Need:

Lettuce leaves
1 apple
1 stalk celery, thinly sliced
3-1/4 ounces can starkist tuna, drained and flaked
1/3 cup peanut halves
3 tbsp mayonnaise or salad dressing
1 tbsp apple juice

Procedure:

Arrange lettuce leaves on 2 salad plates, covering each plate. With an apple corer or small, sharp knife, core apple; cut into quarters. Then cut each quarter into thin slices and arrange 1/2 of them on each plate. Sprinkle 1/2 of the celery on each plate. Sprinkle 1/2 of the tuna and 1/2 of the peanuts on each plate. In a small bowl, stir together mayonnaise and enough apple juice to make a thin salad dressing. Drizzle the dressing over each salad.

You’ll Need:

Dressing:
1/2 cup olive oil
2 tbsp red wine vinegar
6 tbsp orange juice
2 tbsp lime juice
1 tbsp ground cumin
Salt and pepper to taste
Whisk all together.

1 1/2 pounds spinach, stems removed, washed and dried
2 ripe avocados, peeled, pitted and sliced 1/8 inch thick
1 medium sized papaya, peeled, seeded and diced into 1/2 inch cubes
1 red onion, thinly sliced

Procedure:

Place all ingredients in a large bowl, pour dressing over and toss well.

You’ll Need:

Preparation: 20 minutes, - Cook Time: 20 minutes

3 ounces ramen noodle soup mix, any flavor
2 large avocados, peeled and coarsely chopped
2 tbsp lime juice
3 small green onions, sliced
1/2 cup sour cream
1 tbsp Wasabi powder
3/4 tsp salt
1 pound cooked shrimp, peeled and coarsely chopped
1 napa cabbage or Chinese cabbage, shredded
1 small salad cucumber, diced
4 plum tomatoes, each cut into thin wedges

Procedure:

Remove flavor packet from soup mix and reserve for another use. Bake noodles in a shallow pan at 350?F 20 minutes or until golden brown. Remove from oven and set aside. Mash avocado and lime juice with a fork. Stir in green onions, sour cream, wasabi powder and salt until blended. Toss together shrimp, cabbage, and cucumber; place on a large serving platter. Top with avocado dressing; sprinkle with noodles. Arrange tomato wedges around salad. Serve with pita wedges or tortilla chips.