This is an old standby for pot lucks and picnics. It is so simple and most ingredients come from the pantry. This salad is best served at room temperature and made a day ahead for the flavors to blend. Delicious!!!
I have been making this dish for years. It is my adaptation of a recipe from Womens Day magazine. It almost sounds too simple to be good, but is so delicious, everyone who tries is asks for the recipe. It makes a little sauce that goes great over rice. I have used the whipped cream cheese and the regular and they both work fine.
This recipe started with ingredients I had on hand and developed from there. I have served it many times and always get rave reviews. It is a wonderful dish to take to a pot luck. Quick, easy and delish!
I used Jubes (#275982) recipe for the poached salmon and adapted the recipe from the Chicken of the Sea package. These are the best salmon cakes ever and the poaching of the fresh salmon cannot be any easier! Moist and delicious!! I am sure you could use canned salmon as well. The tartar sauce is a great addition, but they are great without it.
I have tried some other snickerdoodle bar-type recipes, but they were too sweet and too cake-like for my family's taste. After some experimentation, I came up with these. WARNING...Addictive! They taste even better when they have cooled. These are a great cookie if you want to make something ahead of time that will keep well and taste great for days!
Warning! Addictive! I got this recipe out of our local newspaper. They melt in you mouth. These go into my holiday gift tins every year and they are always a big hit. This recipe makes about 150 pieces, so unless you want that many, you may want to halve it.
This is my adaptation of a recipe from and old Sunset Homemade Soups cookbook. It is a great way to use leftover ham. A bowl of this steaming hot soup and some corn bread are really comforting and filling on a cold winter night. Yummy!!
Even people who don't like Brussels sprouts love these. And it doesn't get much easier! They can be served hot or cold, but they are best if you let them marinade several hours before reheating for a hot dish. They make an, oh so, healthy appetizer.
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