Onion Dip

2 cups diced sweet onion
2 cups mayonnaise
2 cups grated Parmesan cheese

mix all ingredients together and bake at 350° for 45 minutes or until edges are golden.  Serve with corn chips or hot, buttery crackers.

Marshmallow Dressing

Ingredients

2 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 egg whites
dash of salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind
2-4 tablespoons orange concentrate (to taste) (straight from the can before water is added to make juice)

Directions

In heavy pan, combine sugar, corn syrup, hot water.  Heat slowly, stirring until sugar dissolves.  Then boil without stirring to firm ball or thread stage. (248° F.)  Beat egg whites with salt.  When stiff gradually beat in the hot syrup, beating until thick and fluffy. Add vanilla and fold in mayonnaise, orange rind and orange concentrate.

Makes 3-1/2 cups.  (I store it in a quart jar)

Serve with fruit

J'Deanne Rackham (originally called Nut Tree Marshmallow Dressing - but adapted with a couple of slight changes) now a holiday tradition in the Larry Rackham household!

Cucumber salad

1/4 cup red wine vinegar
2 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon dill
1/4 cup mayonnaise
5 cucumbers
1/2 cup white onion

 Mix everything except cucumbers and onions well then add cucumbers and onion.
 You can also add celery if you like it, but I don't.

Bacon Tomato Cups

From: Colleen Ursenbach

Yield: about 30 appetizers.

 

8 slices of bacon, crisply cooked

1 medium tomato

1/2 small onion

3 ounces Swiss cheese

1/2 cup mayonnaise

1 teaspoon basil

1 can (10 ounces) refrigerated flaky biscuits

Preheat oven to 375°. Coarsely chop bacon, tomato, and onion. Grate cheese. Mix all ingredients except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Lay each thin biscuit over a mini-muffin pan cup and press into the cup. (I greased the muffin pans.) Fill each cup with the bacon mixture. Bake 10-12 minutes, until golden brown.

Easy Chicken Salad

1 pint canned chicken
1/4 cup Mayonnaise
1/8 cup sweet relish
1 tablespoon mustard
Pepper Jack cheese (as much as you like)

Combine ingredients and serve with yellow banana peppers

Ham and Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

 

Poppy seed sauce

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

 

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

 

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Tuna Cruz Melt

1 can (12 1/2 ounces) water-packed tuna, drained
1 can (4 oz) diced green chilies
1 can (2.2 ounces) sliced olives
1/4 cup mayonnaise
1/2 teaspoon Lawry's Seasoned Salt
4 flour tortillas
1 cup grated cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chilies, olives, mayonnaise, and seasoned salt; blend well. Spoon 1/4 mixture onto each tortilla. Top with equal portions of Cheese. Place on broiler pan and broil, 4 inches from heat, until cheese is hot and bubbly. Sprinkle each tortilla with green onion. Serve open-faced, or fold over soft-taco style

makes 4 servings

Cilantro Lime Salad Dressing

1 pkg. dry Ranch Dressing mix
1 cup buttermilk (I used 1 Tbsp lemon juice then enough milk to fill 1 cup total)
1/2 bunch of cilantro
1 small jalapeno (remove seed)
1 cup light mayo
1 tsp lime juice
1 garlic clove

Blend all ingredients in food processor. Refrigerate until served.

Note: I use this on salads, tacos, burritos, enchiladas... anything Mexican.

Vegetable Pizza

2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 tsp dill weed
1 tsp minced onion
1/2 tsp minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese

1) Preheat oven to 400 degrees F.
2) Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
3) In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
4) Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli, and green peppers. Top with cheddar cheese. Chill in the refrigerator until serving.

Marshmallow Sauce

1 cup sugar

1/2 cup hot water

2/3 cup light corn syrup

2 egg whites

1/4 teaspoon vanilla

dash of salt

1/4 cup mayonnaise

1 tablespoon grated orange grind

Combine sugar, corn syrup, and hot water. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 on candy thermometer). Beat egg whites to stiff peaks. Slowly add hot syrup, ebating at high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise or orange rind. If thicker than desired, fold in 1 or 2 Tblsp mayonnaise, or 1 or 2 tsp water. Keep refrigerated until served.

makes about 3 cups