Jessica's Reception Salad

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*
*Serves 6-8
INGREDIENTS:
Dressing:
1 cup canola oil
1/2 - 2/3 c. yoshida sauce
1/4 cup rice vinegar, and 1/4 cup cider vinegar. Or scant 1/2 c. white vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz) or 1/2 baby spinach and 1/2 romaine lettuce
6 oz. c raisins
2 (11 oz.) cans mandarin oranges, drained, or fresh pineapple and mango
1 (8 oz.) can water chestnuts, drained and slivered
1/4 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS:
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix all of the dressing with the cooked pasta in a large ziplock bag and marinate over night. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss.  Serve immediately.

Lipton chicken

1 pkg. onion soup mix 1/4 c. Olive oil 1/2 teas. Garlic powder 4 uncooked chicken breast halves Preheat oven to 450 degrees. Combine all ingredients in 1 gallon ziplock bad. Seal. Shake until chicken is evenly coated. Arrange evenly in ungraded baking pan. Bake uncovered 45 minutes or until juice runs clear. (Amazing served over a green salad.)Apple 8GB Black 4th Generation iPod Touch - MC540LL/A

Noodles and Farina (Hungarian Grandmother's recipe)

1 pkg. Fideo cut spaghetti
1/3 c. uncooked farina (cream of wheat)
1/3 c. shortening or lard
salt, pepper, onion powder to taste
Cook noodles in boiling salt water, drain but do not rinse. In large frying pan cook farina in oil or shortening over moderate heat until a nice brown color. Add, noodles and seasoning to oil and farina. Toss to coat and rewarm if needed. serve.
Option:
*add 1/4 c. finely chopped onion to shortening and sauté until nicely browned with the farina

Joan's Best Buttermilk Pancakes

2 c. buttermilk
3 eggs
1/4 c. sugar
1/3 c. vegetable oil
2 c. flour
1/4 teas. salt
1/2 teas. baking soda
1 Tbsp. baking powder
Combine dry ingredients. Beat eggs in separate bowl, beat in buttermilk. Add dry ingr. until smooth. Cook in greased griddle.

Blueberry Scones

10 Tbsp. frozen unsalted butter
1 1/2 c. blueberries (or raspberries, blackberries)
1/2 c. whole milk
1/2 c. sour cream
2 c. flour, plus extra for the work surface
1/2 c. sugar, plus extra for sprinkling
2 teas. baking powder
1/2 teas. salt
1/4 teas. baking soda
1 teas. lemon zest (fresh is best)
*Please don't be afraid of this recipe! It is easier than is sounds!
Preheat oven to 425 degr. Place rack in middle position of oven.
Grate 8 tbsp. frozen butter into medium size bowl and return to freezer. Place blueberries into freezer until needed.  Whisk milk and sour cream together and return to fridge.
Whisk dry ingr. in large bowl. Add frozen grated butter and toss with your fingers until evenly coated. Add milk mixture to flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer the dough to a liberally floured work surface. Dust the surface with flour. With floured hand, knead dough 6-8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
Roll out dough into 12 in. square. Fold into 3rds like you were folding a business letter using a scrapper to release dough from surface. Lift short ends and fold into thirds to form a 4 in. square. Cover with cloth and let rest in freezer for 5 min.
Transfer dough to floured surface and roll into 12 in. square. Sprinkle blueberries onto surface and press into dough. Roll dough jelly roll  style. Lay log seam side down and with your hands, press log flat, to 4 in. wide. You will have a 4 in. by 12 in. rectangle. Cut into 4 squares. Then cut diagonally each square to make 8 triangles. (you may add an additional diagonal cut to X the square, thus 16 triangles.) Brush tops with remaining butter, (melted), sprinkle with sugar.
 Transfer to parchment cover baking sheet. Bake 18-25 min. until golden brown.

Coconut Snowballs

1 8 oz. can crushed pineapple, drained and squished dry
1 8oz. cream cheese
abt. 3 c. coconut
Combine pineapple and cream cheese. Place coconut in shallow bowl. Using a 1 in. scoop, put 1-3 scoops of cream cheese mixture into coconut. Roll balls around until evenly coated and hold their shape. Continue until all mixture is used up! Refrigerate and enjoy!

Christmas Rainbow Salad

1 6 oz. pkg. red jello
1 can crushed pineapple, drained, reserve juice
1 3 oz. pkg. yellow jello
1 8 oz. cool whip
1 8oz. cream cheese, softened
2 c. mini marshmallows
1/2 c. mayo
1 6 oz. green jello
In 13x9 pan prepare green jello. Refrigerate to set. In large saucepan, bring to boil 1 c. pineapple juice and water, dissolve yellow jello in water, add marshmallows, stir until dissolved. With mixer beat in cream cheese, then fold in whip cream and crushed pineapple. Pour on set green layer. Return to refrigerator and set. Prepare red jello and cool in pan. When cool, pour onto set yellow layer. Return to fridge and cool to set.