Ingredients:4 1/2 teaspoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onion
2 1/2 cups Miracle Whip
1 cup sugar
2 carrots
2 heads cabbage




Directions:

Mix oil, onions and sugar.
Add tarragon vinegar.
Fold in Miracle Whip.
Pour over grated carrots and cabbage.
Fold in well.
Refrigerate in an air-tight covered dish.
Best if made the night before serving.
The tarragon is the secret seasoning.
Compare with the real KFC coleslaw.
 

Supreme Pasta Salad is an easy, flavorful addition to any picnic, cook-out or party. It's sure to get compliments from your guests.

Makes 12 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 4 hours

Ingredients:
1 package (16 ounces) penne, rotini,spiral pasta-different colors, spaghetti,fusilli pasta
5 cups assorted vegetables, such as broccoli florets, cauliflower florets,sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
6.pepperoni slices,ham cubes & salami-if you want meat in it
7.1 bottle (8 ounces) of favorite Italian dressing
8.1/4 cup McCormick® Perfect Pinch® Salad Supreme Seasoning

Directions:
1. Cook pasta as directed on package. Rinse under cold water; drain well. 

2. Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover. 

3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

Nutritional Info:

per serving
Calories: 219
Fat: 7 g
Carbohydrates: 33 g
Cholesterol: 1 mg
Sodium: 519 mg
Fiber: 2 g
Protein: 6 g
 

Pasta tossed with flavored tomatoes, cucumber, olives and feta cheese for a Greek-inspired pasta salad
20
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
6
Servings

Ingredients

12 ounces dry rotini pasta, uncooked (12 oz = 4-1/2 cups)
2 tablespoons Pure Wesson® Canola Oil
2 tablespoons Gulden's® Spicy Brown Mustard
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups diced unpeeled, seeded cucumber
1 can (2.25 oz each) ripe olives, drained
1 pkg (3.5 oz each) crumbled reduced fat feta cheese
Coarse ground black pepper

Directions

Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool.
Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.

Cook's Tip
Cucumber may be peeled, if desired.
357
Calories
10g
Total Fat
13g
Protein
Serving Size: 6 servings (1-1/3 cups each)
 

Ingredients: 

Idaho Potatoes
Frying Oil (vegetable oil usually is the oil that gives the best taste for the best price)
Sea Salt or Seasoned Salt

Directions:
Now I say Idaho Potatoes, because..well..I’m in Idaho! Where else can you get better potatoes than from the Potato State? haha!

You need to wash the potatoes; pealing is optional. In fact it’s more authentic to leave the skins on, but since I’m not a fan of potato skins, I pealed my potatoes.

Next you cut up the potatoes, you can slice them as thick or as skinny as you like. I prefer the skinny, as it gives more crunch per bite. 
Gourmet Trick: Soak sliced potatoes in cold Ice water for at least 30 minutes. This will remove some of the starch, making the fries lighter tasting, but also helps prevent the fries from being so sticky when frying or baking. This is a great trick for any type of french fries, whether baked or fried. 
Drain all the excess water off. Now this is where I change things. The Gourmet version is that you then pat dry the fries and fry them in a deep fryer for 3 minutes and remove. Then when you are ready to to eat, you re-fry the fries for another 3-4 minutes…giving a double fried effect. This makes sure that the fries are fully cooked.

A Healthier way (even though it’s not THAT much healthier): after draining the fries from the water, place them on a microwave safe plate and microwave the fries for approximately 4 minutes. This helps cook the fries faster, but also prevents an extra frying which adds a lot of fat and calories to the fries. Then just before it is time to eat, then you fry the fries in the deep frier for 3-5 minutes, depending on how crunchy you prefer your fries. You will want your frier set at 375-400 degrees. I prefer my fries crunchy and golden on the outside and soft on the inside, so with my frier I had to fry my potatoes for about 4 minutes.

Remove the fries from the frier and scatter out on a paper towel to soak up the extra grease and sprinkle with your choice of salt. If you like a more gourmet flavor, use Seasoned salt; but be sure to take care how much you sprinkle on, as it sticks very well and it is very easy to make the fries too salty. If you like an authentic taste, sprinkle with Sea Salt; this salt doesn’t stick as well, so you can use more than you would with seasoned salt.

Let cool until the fries can be handled by your fingers, or you can use the European method and eat with your knife and fork (yes, I still do this from time to time..I miss Europe quite a bit sometimes). And now Enjoy!
 

Ingredients

6 Baker Potato’s~ Peeled, diced
3 Ripe Roma tomatoes~diced
1 Small Jalapeno~diced
1/4 C. White Onion~diced
2 TBSP. Fresh Cilantro~chopped
Juice of 1 Lime
Dash of Garlic Salt
1 Clove Garlic~diced
1/2 C. Heavy Cream
                                                                   6 TBSP. Margarine

Instructions

Boil potato’s until tender, drain and place into a mixing bowl.
Add in cream, margarine, salt & pepper. Beat until smooth. If it is to thick
add a little bit of milk. Set aside.
Place tomato, jalapeno,onion,cilantro,lime juice, garlic
and garlic salt into a food processor. Pulse a few time.
DO NOT puree. Fold this into the potato’s.
Serve with Steak.
 

1 cup of crushed cornflakes
1/2 of grated Parmesan cheese
1 1/2 teaspoon Ms. Dash seasoning
1/2 teaspoon garlic powder
1/4 cup of egg substitute
3 medium baking potatoes, sliced 1/2 inch thick

Preheat oven to 400 degrees. Line baking sheets with foil and coat with cooking spray. Combine cornflake crumbs, Parmesan cheese, Ms. Dash seasoning, and garlic powder in a plastic bag, shaking until well mixed and pour onto paper plate. Dip potato slices in egg substitute, roll in crumb mixture. Arrange potato slices in a single layer on baking sheet(s). Bake 20 minutes, turn potatoes and bake 15-20 minutes longer, or until lightly browned and crisp. Serve with non-fat ranch salad dressing, ketchup or condiment of choice. NOTE: potatoes can be refrigerated and reheated in 350 oven for 10-12 minutes.
 

STEP 1: 

First you will need to scrape all the pumpkin seeds out of the pumpkins and place in a bowl and fill with water. You don’t want to use Cold water; as your hands will be in this for a while and you don’t want to freeze them off. Luke warm to medium warm is great.

STEP 2: The Pumpkin seeds Float, thus making it easier to separate the Seeds from the “pulp” of the Pumpkin. Place all seeds in a strainer; and discard the pulp. Rinse the seeds, and lay them out on paper Towels and pat dry.

STEP 3: Follow the RECIPE:

Ingredients:

4 Cups Pumpkin Seeds ( you can adjust recipe to how many cups you have. But keep all ingredients proportional)
3 Teaspoons Worcestershire Sauce
3 Tablespoons Melted Butter
2 Teaspoons Seasoned Salt
Pinch or two Sea Salt

Directions

Preheat Oven to 250 Degrees F.
Place Pumpkin Seeds in a bowl; add Worcestershire Sauce, Butter, and Seasoned Salt. Stir until all seeds are well coated. Spread evenly on a large Cookie sheet and lightly sprinkle with Sea Salt. 
Bake in Oven 1-2 Hrs. Stir Seeds occasionally while “roasting” and spread evenly again on the cookie sheet before returning to baking; to ensure an even roast on all seeds. When finished Seeds should be Golden and crisp to the touch, but not so much so that they are hard. Let cool slightly and then enjoy! Be sure to have your Water on hand, as they do have a tendency to make you thirsty.
 

Fried Pickles 
Print
Type: Appetizer
By: [email protected]
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 18 mins
Serves: 6-8
Ingredients

1-2 Cups Dill pickle Chips drained
1 cup corn starch
2 tsp chili powder
1-2 cups corn meal
1/4 tsp dill
1/2 tsp garlic salt
pinch pepper
Hot sauce
Vegetable Oil for frying
1 egg
1 cup milk
Tangy Dipping Sauce
1/2 cup Mayo
1 TBSP Ketchup
1/8 tsp dill
1 tsp lemon juice
1/4 tsp garlic salt
couple shakes of Hot Sauce

Directions

Heat Vegetable oil in pan to 350-375 degrees F.
You will need three bowls. In the first bowl place cornstarch and season it with 1 tsp Chili powder.
In the second bowl you will need to whisk together 1 egg and 1 cup of milk. I added a couple dashes of hot sauce for flavor.
In the third bowl mix together 1-2 cups of cornmeal, 1/4 tsp dill, 1/2 tsp garlic salt, and 1tsp chili powder. Add a pinch of pepper too. :)
Dip the pickle chips in the cornstarch mix shaking of the excess.
Then in the Egg wash, finally coating them with the cornmeal mix.
Drop the pickles into the hot oil and fry for 2-3 minutes until golden brown. Remove and drain on paper towels
Serve with Tangy Dipping Sauce.

Tangy Dipping Sauce

Wisk together all the ingredients and serve with the pickles.

Notes

Gluten Free- Use a gluten free corn meal and these are a delicious gluten free treat
Dairy Free- Use a dairy free milk alternative for the egg was (such as almond, soy or Rice milk.)

Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.

Dip the pickle chips in seasoned cornstarch. I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL

Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.

And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.

Serve with the Tangy Dipping Sauce. DELISH!
 

Makes 48 mini muffins

Corn bread recipe adapted from AllRecipes.com

Ingredients:

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)

1/2 cup sugar

2 eggs

1 cup buttermilk (Milk)

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

1/2 teaspoon salt

8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving