Blue Cheese Cole Slaw

- Carly Paulsen

(This makes A LOT)

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Ambrosia Salad

-Anne Ivie

1 Can pineapple chunks
1 Can mandarin oranges
1 Cup coconut
1 Cup Sour cream

Drain all the fruit and mix all ingredients together. If it is not sweet enough for you, add powdered sugar to taste. Refrigerate before serving. It gets better if it can be refrigerated for at least an hour.

Canned Potato Salad

- Carly Paulsen

4 cans sliced potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Drain the potatoes in a colander.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

Place the potatoes in a large bowl. Pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

Serve cold or at room temperature.

Poppy Seed Salad

-Carly Paulsen

1 head green leaf lettuce
1 head red leaf lettuce
2 sm. cans mandarin oranges
1 lg. chopped avocado
1 pack slivered almonds
1/2 lb. bacon cooked, cooled and crumbled

DRESSING:
1 cup mayo
1/4 cup sugar
3 Tbs. vinegar
3-4 Tbs. poppy seeds

Chill all ingredients for at least a couple hours. Do not add dressing until ready to serve.

Frosting for Angel Food Cake

- Carly Paulsen

1 1/2 cups heavy whipping cream
3 Tbs. sugar (granulated or powdered)
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar

In a chilled medium bowl, beat whipping cream and 3 tbs. sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup of powdered sugar on medium speed until fluffy. Fold in whip cream.

Watergate Salad

-Amy Badger

1 8oz Cool Whip
½ cup chopped nuts
1 large can crushed pineapple with juice
1 small box pistachio pudding, instant
2 cups miniature marshmallows

Mix together nuts, pineapple with juice, pudding and marshmallows. Fold in Cool Whip. Refrigerate for several hours to allow salad to set up before serving.

Light and Fluffy Spinach Quiche

-Erin Callahan

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I used fresh spinach)
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F. Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.