I hosted a dinner party on Friday night and my theme was "Summer Salads". The menu consisted of:
Tomato & Mozzarella
Mexican Corn Dip / Salad
Chicken Salad
Pasta Turkey Salad
Broccoli Cornbread
Chocolate Sheet Cake
Black Cherry Sangria
Here are the recipes:
TOMATO & MOZZARELLA
ingredients:Mozzarella Ball
Tomotoes
Olive Oil & Vinegar Dressing
Basil Leaves

Thinly slice the cheese & tomatoes. Alternate slices of cheese & tomatoes on a dish. Drizzle with olive oil & vinegar dressing. Sprinkle with basil leaves.
For parties, I usually cut the tomato & cheese into small cubes or triangles and serve them on toothpicks. Alternate tomato & cheese with about 4 pieces on the toothpick. It makes for a nice, colorful presentation.
MEXICAN CORN DIP / SALAD
2 cans Fiesta / Mexican corn (drained)
1 carton sour cream
1 cup mayo
2 cups sharp cheddar cheese
1 tbsp chili powder
jalepenos, chopped - to taste
Mix all the ingredients and serve with tostato chips.
To make it more of a salad, add fritos to the mix.
(Meme's serving bowl)
This picture does not show how truly yummy this is.
It's a great dip to take to a party. People love it!!
CHICKEN SALAD (recipe by June K.)
I wanted a very simple recipe, nothing fancy, with few ingredients. June gave this to me a few years ago. It's very yummy and people always want the recipe!
1 pound skinless, boneless chicken breasts
2-3 green onions
1/2 envelope Ranch Salad Dressing Mix (not dip mix)
1 cup mayonnaise
pepper
Boil chicken then shred it.
Combine the dressing mix with the mayonnaise.
For the dressing mix, it's approximately 1/2 envelope per pound of chicken.
Add the green onions & pepper.
Stir in the chicken.
For parties, I serve on either a croissant or potato roll.
PASTA TURKEY SALAD (recipe by Mel)
1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/2 cup poppy seed dressing
1 1/2 cups cubed turkey (I buy 2-3 thick slices in deli then cut into cubes)
3/4 cup halved red grapes
1/2 thinly sliced celery
1/4 cup slivered almonds, toasted
Empty pasta into saucepan with boiling water. Gently boil uncovered 12 minutes. Drain pasta and rinse with cold water. Shake to drain well.
In a large bowl, stir together seasoning (from pasta box) and dressing. Add pasta and remaining ingredients. Toss to combine. Better if chilled before serving.
(decorative bowl gift from Jackie)
BROCCOLI CORNBREAD (recipe by Mel)
2 pkgs corn muffin mix
10 oz. frozen broccoli - thawed (I rinse under cool water)
1 cup cottage cheese
4 large eggs, beaten
1 1/2 sticks butter, melted
Mix the ingredients and pour into a 9" X 13" baking dish. Bake at 350 degrees for 35 minutes.
BLACK CHERRY SANGRIA
1 bottle red wine
1 cup orange juice
1 cup black cherries, pitted and halved
3/4 cup grenadine syrup
1/2 cup grand marnier
Combine all the ingredients and stir well.
Cover and refrigerate for at least 4 hours but best if overnight.
I like to put mine in the freezer about 4 hours before serving so it is slushy.
Serve over ice.
Makes about 8 glasses.



