CHICKEN PASTA SALAD

4 Cups Rotelli Noodles, cooked and rinsed and drained
2 Cups Chicken Breast, cooked
1 Cup Water Chesnuts, sliced
1/2 Cup Parsley, chopped
1/2 Cup Green Onions, chopped
8 Cup Spinach, torn

Marinate all but greens overnight. Add spinach, parsley and onion and serve.

Dressing(marinate)

1/4  Cup Sesame Seeds
1/4 Cup Oil
1/8 Cup Soy Sauce
1/3 Cup Vinegar
2 Tablespoons Oil
3 Tablespoons Sugar
Salt and Pepper to Taste
 Warm sesame seeds in oil., cool and add remaining ings. Make a little extra and save. When pasta is marinated overnight it may be a little dry when the greens are added so you can add the extra dressing then.

BEAN SALAD

2 or 3 Cans Dark Red Kidney Beans, drained
1/2 to 1 Cup Onion, chopped
3/4 to 1 Cup Sweet Pickles, diced
3 to 4 Hard-Boiled Eggs, diced
2 Tablespoons Cider Vinegar
2 to 3 Tablespoons Sugar

Combine all ings. Keep ref.

EASY POTAO SALAD

1/2 Cup Milk
1/3 Cup Sugar
1 Egg
1/4 Cup Vinegar
4 Tablespoons Marg.
1 Tablespoon Cornstarch
3/4 Teaspoon Salt
3/4 Teaspoon Celery Seed
1/4 Teaspoon Dry Mustard

Combine dressing ings. in a medium saucepan. Cook over low heat, stirring constantly until thick. Remove from heat. Cool.

1/4 Cup onion, chopped
1/4 Cup Mayo.
7 Med Potatoes, cooked and diced
3 Eggs, hard-boiled, chopped

Combine onion, mayo, potatoes and eggs. Fold in dressing and chill. Before serving sprinkle with paprika. 

ROTINI SALAD

1 Lb. Rotini Noodles, cooked and drained
1 Pint Mayno
1 Cup Water
1/2 Cup Vinger
1 Cup Sugar
1 med. Onion, chopped fine
1 Cup Celery, chopped fine
1/2 Teaspoon Turmeric Spice
Salt and pepper to taste

Mix all ings. well in a large bowl. Cover and ref. overnight. Stir well before using. Dressing will be be thin but will be fine the next day.

MEXICAN SALAD

1 Onion
4 Tomatoes
1 Head of Lettuce
4 oz. Cheddar Cheese, grated
8 oz. French Dressing
2 Cups Dorito Chips
1 lb. Ground Beef
15 oz. Can Kidney Beans, drained
1/4 Tsp. Salt

Chop onion, tomato and lettuce. Put in a large bowl. Toss in cheese and dressing. Crunch and add chips. Brown ground beed and drain. Add kidney beans and salt, then simmer for 10 minutes. Cool. Mix in cold salad and serve.

ORANGE SLUSH

1 Cup Milk
1 Cup Water
6 Oz. Orange Juice
1/2 Cup Sugar
1 Teaspoon Vanilla12-14 Ice Cubes

Blend all in blender until ice is chopped.

CHEESE BALL

2 (8OZ.) Packs Cream Cheese
1/2 Lb. Sharp Cheddar, shredded
1/2  Cup Green Onions, chopped
2 Teaspoons Pimiento
1 Teaspoon Spicy Brown Mustard
1 Teaspoon Lemon Juice
2 Teaspoons Worcestershire Sauce
Paprika
Small Can of Deviled Ham or Chicken
Walnuts
Mix all together and roll into a ball. Roll in walnuts.