Kat's Chicken Salad

I had a craving for chicken salad sandwiches tonight and thought I would post my recipe.  I didn't think to take pictures, but will post some next time I make it.

Ingredients:
1 quart of home canned chicken breast (drained)
2/3 jar of home canned dill relish
4 boiled eggs
1 medium onion
1 medium green pepper
1 small jar of pimentos
Salt & Pepper
Mayonnaise (I used about 4 or 5 tbsp, but use as much as you like)

While your eggs are boiling cut up your pepper and onion.

Chop pepper, onion and pimentos in a food processor.  (I have a ninja and chop my ingredients up one at a time)  Don't chop to much, you don't want it to be pasty.  Put into a medium size bowl. 

Add your relish.

Drain your chicken and chop it in the food processor just to break it up, do not over do it.  Peel and do the same with your eggs.

Add chicken & eggs to the bowl. 

Mix with mayonnaise to suit yourself.

Salt & Pepper to taste.

Serve with chips & a big home made dill pickle.

Pasta Salad

I am having lunch today with some of the people at our local farmers market.  It's pot luck, so I made some Pasta Salad.

 

Ingredients

2-12oz boxes of pasta

1-16oz bottle of Zesty Italian Dressing

3 to 4 tbsp of McCormick Salad Supreme Seasoning

1 large cucumber (peeled or unpeeled)

2 medium/large tomatoes

1 large green pepper

2 heads of broccoli

1/2 head of cauliflower

Put the pasta in a large pot to cook.  Takes about 10 minutes.

While the pasta is cooking, cut up your other veggies in small chunks

When pasta is done drain off the water. Put back in pot and cover with cold water and drain again.  Cover with cold water a second time and drain again.  You want the pasta to be cool when you add your other veggies. 

Mix pasta with all other veggies in a large pot big enough to allow you to stir it up.  Add your dressing and seasoning.  Stir well. 

You can add more dressing and seasoning to suit your taste.

Allow to sit in the refrigerator a few hours to let the flavor soak in.

Sit back and enjoy!

Potato Salad

I haven't been able to do a lot of canning lately, but sure made some yummy potatoe salad.  Here's how I make it. 

Ingredients:
10 lb bag of potatoes
1 ½ dozen boiled eggs
2 cups of chopped kosher dill pickles
1/2 cup of pickle juice
1 ½  cups of chopped onions

1 ½ cups of mayonnaise

Approximately 2/3 cup of yellow mustard
2 tbsp of celery seeds (Optional) 
Pimentos (Optional)
Salt & Pepper

Put your eggs on to boil.  When done, peel them and set aside until you drain your potatoes.

Peel and dice your potatoes into medium/small cubes.  Cook them until done, but not overdone. 

You don't want them to turn to mashed potatoes. 

While your potatoes and eggs are cooking chop your onions and pickles.  I use my ninja chopper..gosh, I love that thing.

Cut your eggs up on top of the potatoes.  I don't dice them real pretty, just cut them randomly.

Next, dump in your onions pickles and pickle juice.

Then your mayonaise, mustard, salt & pepper.

With a large spoon, mix all ingredients together.  Adjust mayo and mustard to suit your taste.

Enjoy!!

Macaroni Salad

From Kat’s Kitchen

Ingredients:

1 32 oz box of elbow macaroni
I dozen of boiled eggs
2 large tomatoes
2 large cucumbers or several small ones
2 green peppers
1 cup of shredded carrots
1 lb of cheese (I buy sliced deluxe and cut it up)
Mayonnaise to taste

Cook macaroni and drain.  Cover with cold water and drain again.  Repeat this until the macaroni is cool.

While macaroni is cooking, chop all veggies and cut cheese in small cubes.   Peel and cut up the eggs.
Mix all ingredients with mayonnaise to suit your taste.

Note:  Not for canning