Curry Chicken Salad with Mayonnaise

1 c. mayonnaise
1 c. orange chunks
1-2 1 c. apples cubed
1-1 1/2  tsp curry powder
1 c. pineapple chunks, drained
1 cup diced celery
1 c. seedless grapes
1/4 cup sliced almonds
2 c. chicken, diced & cooked

Mix Mayo & curry together with other ingredients.
Refrigerate.
Serve as appetizer.

Enjoy your food appetizer & Happy driving in Mukilteo

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Italian Spaghetti Toss with Mayonnaise

3 tbsp. red wine vinegar
1/4 c. chopped onion
1 tbsp. prepared mustard
1   c. thinly sliced zucchini
1/2c. chopped green pepper
1   c. thinly sliced pepperoni (4oz)
17 oz packaged of spaghetti  (if desired, break in thirds)
1 1/4 c. best foods mayonnaise ( or no fat, low fat miracle whip)

Prepare spaghetti according to package directions. Drain.
In small bowl stir together mayonnaise, red wine vinegar, prepared mustard, chooped parsley & garlic.
Set aside.
In large bowl, mix together remaining ingredients.
Add dressing; toss& toss to coat well.
Cover; chill at least 2 hours.
Serves 4-6

Enjoy your pasta & Happy driving in SW, NW, NE, Seattle.

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Baked Onion Dip with Mayonnaise

1/2-1 c. mayonnaise ( enough to make a consistency like egg salad when mixed)
1 c. shredded cheddar sheddar chesse
1 c. diced yellow onions

Mixed all ingredients in a bowl & spoon into a coverd casserole dish.
Bake @ 350 degrees for 30 minutes.
The onions & cheese will shrink, so you may want to double or triple the recipe,
depending on how many you want to serve,  you will need to increase baking time accordingly, or until mixture is bubbly.
Remove cover & continue baking until top is golden.
Let stand 30 mins. before serving.
Serve with assorted crackers, bagel chips or toast points.
This will go fast!!!
Note: Less Mayo is better, as it gets oily when cooked.

Enjoy dipping & Happy driving in South Seattle.

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Hot Chicken Salad Casserole with Mayonnaise

4 t. chopped onion
1 1/2 c. mayonnaise
1 c. crushed cornflakes
1 c. diced celery (uncooked)
2 c. undiluted cream of chicken soup
1 c. slivered almonds ( may be ommitted)
4 chicken breasts cooked in salt water ( 1 whole chicken maybe used) (2 cups)

Mix together the ingredients using only 1 cup of the crushed cornflakes.
Place in buttered casserole dish.
Mix remaining 1 cup of cornflakes with 1/4 cup melted butter & sprinkle on top of casserole.
Bake @ 300 degrees for 45 minutes.

Enjoy eating & Happy driving in North Seattle

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Surprise Salad with Mayonnaise

1 c. cream of tomato soup
1 c. mayonnaise
2 ( 3oz.) pkg. philadelpia cream cheese
1/2 c. water
1 pkg. lemon jello
1 c. bell pepper, chopped
1 tsp. onion, minced
1/2 c. peacans, chopped

Combine cream of tomato soup, mayonnaise, cream cheese, water.
Boil until creamy.
Dissolve lemon jello in mixture.
Let cool.
Add the chopped bell pepper, minced onion & chopped pecans.
Salt to taste.
Pour into individual molds or, if desired, into a large mold.
Note: This is a very good & tasty salad.

Enjoy eating & Happy driving in Richmond Beach.

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Green Pepper ColeSlaw w/ Mayonnaise

12 lb. trimmed crisp cabbage
12 green peppers
3 c. vinegar
3 c. mayonnaise
3 c. granulated sugar
salt, pepper, paprika to taste

Several hours before serving, chop or shred cabbage very fine.
Cut green peppers into fine strips.
Refrigarate both.
About 1/2 hour before serving, mix vinegar, sugar, salt, pepper & paprika.
Add to cabbage.
Let stand for 15 mins., then drain.
Mix green pepper with cabbage, then add salad dressing, tossing lightly.
Yields 50 servings.

Enjoy the foods & Happy driving in West Seattle

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How To Make Mineral Oil Mayonnaise ( Diabetic)

1 egg
1 1/4 c. mineral oil
1 1/3 c. vinegar
1 grain saccharin or equivalent amount of other sugar substitute.
1 tsp. prepared mustard
1 tsp. dry mustard
2 tbsp. worcestershire sause
cayenne pepper
1 1/2 tsp. salt
1/2    tsp. pepper
1 tsp. cornstarch
1/2 c. water

Break egg into mixing bowl.
While beating egg, gradually add part of the mineral oil.
When the mixture becomes thick, add the vinegar, dry & prepared mustard, worcestershire sauce,
    sprinkle of cayenne pepper, salt & pepper.
Beat with egg beater & slowly add the balance of the mineral oil,
   then add the saccharin w/c has been dissolved in a small amt. of hot water
Beat again.
Mix the cornstarch & the 1/2 cup water in a saucepan & stir until cornstarch is dissolved.
Cook the cornstarch mixture over heat until it is thick & clear.
Add @ once to the other mixture & beat until smooth.
Pour into jar & cool in the refrigerator.
Makes about 1 1/2 pints of dressing & contains 95 calories.

Enjoy the Mayo & Happy driving in Kirkland

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Chicken Salad (Diabetic) Mineral Oil Mayonnaise

1/2 c. cold chicken, cooked & diced
1/2 c. celery, chopped
salt to taste
mineral oil mayonnaise

Mix diced chicken & chopped celery together.
Add the mineral oil mayonnaise.
Serve on crisp lettuce.
Contains 85 calories.

Enjoy your food & Happy driving in Bothell

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Chicken Casserole with Mayonnaise

2 c. cooked chicken
1 c. chopped celery
1/2  c. cream of chicken soup
1 c. cooked rice
3/4  c. Mayonnaise
1/4  c. water chestnuts or
1 c. sliced water chesnuts
3 hard-boiled eggs, diced
salt to taste

Blend soup, mayonnaise & water chestnuts. Add to all other ingredients.
Bake @ 350 degrees farenheit for 45 minutes.
Add crushed potato chips for topping near end of baking time.
Sprinkle with paprika.

Enjoy your food & Happy driving to Kenmore.

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Chicken Macaroni Salad w/ Mayonnaise

Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins
• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Combine all ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve
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Stuffed Eggs with Mayonnaise 2

4 hard boiled eggs
2 tbsp mayonnaise
1 tablespoon milk

Peel the eggs and slice them lengthwise.
Remove the yolks and place them in a small mixing bowl.
Reserve the white halves for filling.
Mash the yolks with mayonnaise and milk.
Mix in one of the following flavors:

1 tbsp garlic herb cream cheese
1 tsp chopped green chilies
1 tbsp crumbled bacon
1 tbsp grated apple
1 tbsp chopped spinach

Using a teaspoon, fill each white half with the filling.
Place on plate and serve.


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Waldorf Salad Recipe w/ Mayonnaise

Ingredients:

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/4 cup raisins
1 sweet apple, cored & chopped
 mayonnaise (according to your taste)
1 tbsp fresh lemon juice
salt
pepper
lettuce

Method:

In a medium size bowl, whisp together the mayonnaise & lemon juice.
Add salt & ground pepper to taste.
Mix in the apples, celery, raisins & walnuts.
Serve on a bed of fresh lettuce.
Good as an appetizer.

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How to Make Mayonnaise

1 egg yolk
1/2 tsp salt
1 tsp. sugar (optional)
1/4 tsp.mustard
1/8 tsp. pepper
1& 1/2 tbsps. vinegar or
1& 1/2 tbsps. lemon juice
1 c. salad oil or cooking oil

Combine all ingredients except the salad oil in 1 qt. bowl.
Beat thoroughly.
Add salad oil, one tsp. at a time beating well after each addition.
After all the salad oil has been added, beat one more minute or
until Mayonnaise is thick enough to hold it's shape when spooned out.
Makes about 1 & 1/4 cup mayonnaise.

Enjoy the Mayo in your salad dressings & happy driving in Lynnwood

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Coleslaw with Mayonnaise

1 medium cabbage, (about 2 c.) shredded
1 carrot, shredded
1/2 c. raisins
1/2 c. pineapple tidbits, drained
1/4 c. peanuts, chopped
1/2-3/4 c. mayonnaise

Toss ingredients together.
Add mayonnaise and blend well.
Serve cold.

Enjoy eating & happy driving in Edmonds.

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Chicken Potato Salad with Mayonnaise

1 c. cooked chicken, shredded
2 c. cooked potatoes, cubed
1/2 c. cooked carrot, cubed
1/4 c. celery, cut in 1/4 pcs.
2 tbsps. sweet relish
1/4 c. cooked beets, diced
1 c Mayonnaise

Combine all ingredients except beets together.
Blend thoroughly.
Fold in beets.
Serve cold on a bed of lettuce.
Garnish with chopped eggs and parsley.
Serve.

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Stuffed Eggs with Mayonnaise

6 hard cooked eggs
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. mustard
1 tbsp. chopped onions
2 tbsps. chopped pickles
 Mayonnaise to moisten egg mixture
native lettuce or head lettuce
6 large tomatoes
1/2 tsp. paprika
slice of cucumber
sprigs of parsley

Slice pointed tops of eggs.
Make short diagonal cuts around the edge of white to produce zigzag effect (optional). Set aside.
Mash yolks, blend in seasonings, onion, pickles and enough mayonnaise to moisten.
Fill egg whites with mixture.
Chill.
Slice tops of tomatoes, scoop out seeds.
Arrange the tomatoes on a lettuce bed.
Nestle a stuffed egg on a tomato and pipe Mayonnaise with a pastry tube.
Sprinkle with Paprika.
Garnish with cucumber slices and sprigs of parsley.
Serve.

Enjoy eating & happy driving in Shoreline.

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