2 boneless chicken breasts

3/4 cup steak sauce

1 (12 ounce) package fussili or bowtie pasta

2 chicken bouillon cubes

1 medium Vidalia onion, diced

2 avocados, peeled and diced

1 cup halved cherry tomatoes

1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes.

Grill until done and chop into bite−size pieces.

In a large pot of boiling water, add the bouillon cubes and

cook pasta until al dente. Drain and rinse under cold water.

In a large bowl, combine chicken, pasta, onion, avocados and

tomatoes. Add salad dressing, mix and refrigerate until chilled.

Stir in additional salad dressing when ready to serve, if desired.

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6 to 10 potatoes, boiled, cooled and cut in chunks

3 hard boiled eggs, chopped

1/2 lb. salami, ham, or other favorite deli meat, cut in chunks

3 dill pickles, chopped

1 onion, chopped

2 apples, cored and chopped

3 tbsp. mayonnaise

3 tbsp. red wine vinegar

salt and fresh ground pepper to taste

paprika

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry

salami lightly and drain off excess fat, cool. Stir salami,

mayonnaise and seasoning into potato mixture. Chill for 2 hours

before serving. Garnish with slivered red and green sweet peppers.

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1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup milk

1/2 to 1 teaspoon minced garlic

1/2 teaspoon Worcestershire sauce

pinch sugar

pinch ground white pepper

cayenne pepper to taste

3 large heads butter lettuce − torn, washed and dried

1 small Vidalia sweet onion, peeled and sliced into thin rings

1 (11 ounce) can mandarin oranges, drained

6 ounces fresh mushrooms, thinly sliced

salt and pepper to taste

Prepare the dressing by whisking together the sour cream,

mayonnaise, milk, garlic, Worcestershire sauce, sugar,

white pepper and cayenne pepper. Store in an air−tight container

and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion,

oranges and mushrooms. Add enough dressing to coat and toss.

Sprinkle with salt and pepper and add croutons if desired.

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1 (8 ounce) bottle Italian dressing

1 teaspoon cumin

dash hot pepper sauce

1/2 pound beef for fajitas, strips or chuncks

1/2 cup corn kernels

1/2 cup cooked kidney beans

1/2 cup red onion, sliced

1/2 cup cheddar cheese, shredded

1 tomato, chopped

6 to 8 cups salad greens

2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a

small bowl and mix well. Reserve 1/2 cup of the dressing. In a

separate bowl, add enough dressing to coat the beef and let

marinate for 1 hour.

In a hot skillet, fry the beef and cook until done. Allow the

beef to cool. In a medium bowl combine the beef with the corn,

beans, onions and 1/2 cup of the dressing. Refrigerate for several

hours before serving.

To serve, toss the beef and vegetable mixture with the salad

greens, tomatoes and shredded cheese. Add extra dressing if

necessary and top with the crushed tortilla chips.