Vancouver's Best Salad and Jiffy Pizza Sticks

I was so excited when I tried this recipe because it reminded me so much of the wonderful salad and bread sticks my young children and I would get at a little restaurant in Vancouver, Washington.  We lived walking distance to the downtown area and would window-shop and stop in at our favorite restaurant.  One reason it was our favorite was that for five dollars, I could get a whole tray of bread sticks for the children and a small salad for myself.  Back then we only had $50 per week to spend on groceries so this was a real treat once in a while.

Vancouver's Best Salad Print Recipe
12 cups mixed salad greens (I like the spring or herb mix)
2 large tomatoes, chopped
1 large cucumber, chopped
1 c. mayonnaise
Dressing:
1 c. Thousand Island salad dressing (any will do)
2 T. milk
2 hard-boiled eggs, chopped, optional (dressing pictured above is without eggs but it's really good with eggs!)
In a large bowl, toss salad greens, tomatoes and cucumber; set aside.  In a small bowl, combine mayonnaise, Thousand Island dressing and milk; mix well.  If desired, gently stir in chopped eggs.  Serve over salad.  Store any leftover dressing in the refrigerator.  Yield:  8 servings or 2 cups dressing.

These are just like the bread sticks we got in Vancouver--only better because there's chopped pepperoni baked inside.
Jiffy Pizza Sticks Print Recipe
1 pkg. JIFFY Pizza Crust Mix
1/4 tsp. garlic and herb seasoning (I use pizza seasoning)
1/2 cup hot tap water (not scalding)
1-1/2 pkg. pepperoni slices, chopped (or less if desired)
1/2 cup mozzarella cheese, shredded
14 cup Parmesan cheese, grated
Butter Topping:
2 T. margarine or butter, melted
1/4 tsp. garlic and herb seasoning
Preheat oven to 375 degrees.  Grease one baking sheet.  Mix Pizza Crust, seasoning, pepperoni and mozzarella cheese.  Add hot water (1 tablespoon at a time) and mix well with a fork.  Spread Parmesan cheese onto flat surface; drop dough onto Parmesan cheese and knead cheese into dough (I like to do this on a wooden cutting board cause it won't stick).  Roll to 1/2 inch thick, cut into 1 inch bread sticks.  Place about 1 inch apart on baking sheet.  Bake 18-20 minutes.  Mix together butter topping ingredients.  After removing sticks from the oven, brush tops of sticks with butter topping.

Pearly Shell Chicken Salad

My cousin, Margaret Tatem Kinzel, first showed me this recipe as she was preparing for a Young Single Adult activity at the church on Carter Hill Road in Montgomery.  It's a beautiful salad and I have received so many compliments on it.  It's prettier with red grapes.  I like to pair it with my Bread for Beginners Rolls.
Pearly Shell Chicken Salad Print Recipe 3 c. chicken, cooked and chopped 1 t. celery salt 1 t. pepper 1 t. salt 1 t. onion powder 1 t. garlic powder 1/2 (16-oz.) box med. shell pasta 1 lg. bunch purple grapes, halved 2-3 green onions, sliced (more if desired) 1 sm. can pineapple tid-bits 1/2 c. or  more mayonnaise (as desired) Bring to a boil 3-4 chicken breast halves in a Dutch oven, seasoned with next five ingredients.  When chicken comes to a boil, lower heat and simmer for 1 hour.  

Remove chicken from Dutch oven and bring the broth to a boil again (if necessary, add more water).  Pour 1/2 box of shell pasta into boiling water and boil for 2 minutes, stirring occasionally.  Remove from heat, stir and cover.  Let the pasta sit for 10 minutes.  Immediately drain pasta and gently rinse in cool, running water.  

As pasta is draining in sink, go ahead and pour out pineapple tidbits over the pasta to help flavor the pasta.  Gently shake the colander and let the pasta and pineapple drain in the sink.  Place well-drained and cooled pasta and pineapple into a large bowl.  Meanwhile, as the pasta is cooking, chop cooled chicken, and slice grapes and onions; add to the pineapple and pasta bowl.  Gently stir in mayonnaise.  Salt and pepper as desired.

Pearly Shell Chicken Salad

Shoe String Tuna Salad

My daughter and I like to experiment with recipes and lately we have been using recipes found in past Friend magazines.  The Shoestring Tuna Salad is sooo easy and delicious.  It's also another way to use (rotate) your food storage tuna.

Shoe String Tuna Salad (print recipe)

6 med. carrots

1/2 c. diced celery

3 sliced green onions

1 large can tuna in water, drained

1 cup mayonnaise

3 T. French dressing

2 T. sugar

2 c. shoestring potatoes

Combine first four ingredients in a large bowl.  In a separate bowl, mix together dressings and sugar.  Add dressing to salad mixture and toss until moistened.  Just before serving, add shoestring potatoes.  This is from the Friend magazine, July 1977.