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Recipes from the Front Porch

Tricolor Rotini Salad -Val: A Front Porch Chef
Ingredients:	Directions:
Tricolor Rotini - 4 cups before cooked 1/2 cup french dressing 1/2 cup italian dressing 1/2 cup miracle whip 1/4 cup sugar chopped cucumber chopped tomatoes	Mix the dressings and sugar. Pour half the mixture into the cooled, cooked noodles. Cover and refrigerate overnight The next day, mix the rest of the mixture into the noodles Add cucumber and tomatoes. It is so good - you gotta make it!!

Oriental Chicken Salad -barbgarrett: From the IE

Ingredients:

Directions:

Salad:
1 head red leaf lettuce, torn into pieces
1/2 C. Chopped celery
1/4 C. Green onions, chopped
1(10oz.) can manadarin oranges - drained.
Dressing: 1/4 C. oil
1/2 tsp. salt
1/8 tsp white pepper
2 T. sugar
2 T. vinegar
dash Tabasco
1 T. parsley flakes
Caramelized Almonds:
1/2 C. slivered almonds
1/4 C. sugar

Caramelize almonds by combining nuts and sugar in a saucepan
and heating until almonds are well coated.
Spoon onto sheet of wax paper to cool.
Prepare salad dressing by combining ingredients
in jar and refrigerate.
In a salad bowl, add torn lettuce,
celery and green onions.
Pour dressing over salad and
sprinkle with almonds.
*** This is a good salad to prepare when you have leftover chicken.
Sprinkle curry powder and a few drops of oil over chicken
pieces, heat well in microwave.
Chicken can be added to salad either warm
or can be allowed to chill first.

My Mom's Party Stew -Kateo: A Front Porch Chef
Ingredients:	Directions:
3 lbs Stew Meat Mushrooms (either fresh or canned) 1 can onion soup, undiluted (not cream) 1 can golden mushroom soup, undiluted 1/2 soup can of sherry wine	Mix meat (do not brown first), soups and wine together. Cover tightly, and bake 5hrs at 300 degrees or 4 hours at 325 degrees. Sautee` mushrooms in oil and add just before serving.

Great recipe for a busy day and very, very, VERY good! -Kateo

Oh so yummy served over mashed potatoes or noodles

Tarragon Chicken Salad -Stacy/CO : From the IE

Ingredients:

Directions:

1 onion sliced thin
Flat-leaf parsley
Thyme
Bay leaves
8 chicken breasts (boneless, skinless)
Juice of 1 lemon
Salt and pepper
2 tablespoons tarragon
1/2 cup sour cream
1/2 cup mayonnaise
2 cups finely chopped celery
1 1/2 cups chopped pecans (optional)

Butter a baking pan...
(I use 1/2 stick of butter-stacy).
Scatter with onions and 1-2 tablespoons of dried parsley, thyme and bay leaves.
(I use the palm of my hand for my measurement-stacy).
Sprinkle 1/2 of lemon juice over chicken...
and sprinkle with salt and pepper.
Bake until just done
(juices should run clear-kathi)
...don't overcook.
(I bake for about 30 minutes in 350 degree oven-stacy).
Cut chicken into cubes or slivers and place in a bowl.
In a separate bowl mix sour cream and mayonnaise together.
Add a little at a time to the chicken until creamy...not wet.
Add juice of other 1/2 of lemon.
Add celery and nuts.
I usually serve with a fruit salad and
some sort of fresh bread...carrots, etc.

Well, this is my version of the Martha Stewart recipe.
Upon reading hers...I discovered I made a few changes.
Martha's recipe calls for fresh herbs...
I just use dried...but this is very yummy.
I add a bit of lemon juice on the salad
while mixing in the mayo and sour cream.....
she just uses it on the chicken while cooking.
When I have given this receipe to new mothers,
who I know are nursing, I have omitted the onion
and it still tastes great.
Martha uses celery and I don't care for celery
so I have omitted that as well.
I have also made it with and without the nuts
...much better with.
If I am going to omit onions,
I make sure the nuts are in.....