Fruit Salad

2 64 oz. packages of frozen mixed fruit (Walmart)
16 oz whipped topping
2 lb or 32 oz strawberry yogurt

Thaw the fruit. Mix in the yogurt. Fold in the whipped topping.

Servings: up to 75

Chicken Salad
for approximately 25 dozen dollar rolls

25 lbs. of frozen chicken breasts
1 gallon of Best Foods mayonaise
30 oz. Miracle Whip
48 oz. pkg of Craisins
5 bunches of green onions
1 bunch of celery
Cashew pieces (optional)

Boil the chicken breasts until done. Let cool. Cut them up into small chunks. Put in two huge bowls. Dice up the celery. Use all of the green onion except the end where it's not very crisp and chop into small pieces. Add some celery and onions to each bowl. Add some craisins to both bowls to your liking.

In another small bowl, add half the mayonaise. Add about a third of the Miracle Whip to the mayonaise and mix. The Miracle Whip adds a little sweetness to it. Add the mayonaise mixture to the first bowl. Mix well. Do the same to the second bowl. Chill both until serving time.

DO NOT ADD THE NUTS UNTIL RIGHT BEFORE SERVING.

Strawberry Lemonade Slush
For approximately 200 people (10 oz cups)

10 1 lb. containers of fresh strawberries
16 frozen containers of pink lemonade
8 2 liters of Sprite
Crystal Lite Pink Lemonade powder
Water

For each batch:
In a blender or smoothie maker, add one container of partially thawed pink lemonade. Add one cup of water and about a handful or two of strawberries (minus the stems). Blend this up good. Add a little Crystal Lite powder to it to sweeten it a bit. Blend it again. Taste it to make sure it's sweet enough -- if not add a little more powder. Blend again. Pour it into a freezer Ziploc bag and place in the freezer. Repeat with all batches.

When time to serve:
Remove one bag at a time and let it thaw a bit. Place it in a bowl and dig at it with something like a big fork. Add Sprite to it until you have the right consistency. Serve immediately.

I did a taste test and found that Sprite was much better in it than 7-up!

Laurie's Potato Salad

5 lbs of russet potatoes

6-8 hard-boiled eggs

2 bunches of green onions

Best Foods Mayonnaise (med-sized bottle) (no substitutions)

Mustard

Nalley's Hamburger Pickle Chips (no substitutions)

Wash the unpeeled potatoes and put them in a large pan. Cover with water and boil. Peels should start coming off when you poke them with a knife. Drain and peel them while they are still warm. Cut into small cubes. 

Hard boil the eggs and cool quickly in ice water. Peel and cut into small pieces. 

Put eggs and potatoes into a large bowl. 

Slice and chop green onions into fine pieces. Add to the bowl. Take some pickles and chop fine until you have the desired amount of pickles in your salad.

In a separate bowl, add about 2/3 of the bottle of mayonnaise.  Add small squirts of mustard to your mayonnaise until it's light yellow. Add some pickle juice to it to thin it down. 

Mix in a little mayonnaise-mustard mixture at a time to your ingredients. Do not make it soupy. It should just cover your ingredients. Add salt and pepper and mix. Refrigerate immediately.

Pumpkin Chocolate Chip Bread

2 loaves
2 cups pumpkin
1 cup oil
²/3 cup water
4 eggs
3 ½ cup flour
3 cups sugar
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
12 oz semi-sweet chocolate chips

4 loaves
29 oz. canned pumpkin
1 ½ cups oil
1 cup water
6 eggs
5 ¼ cups flour
4 ½ cups sugar
3 tsp baking soda
2 ¼ tsp salt
1 ½ tsp cinnamon
18 oz semi-sweet chocolate chips

Preheat oven to 350°. Grease and flour loaf pans.

Blend pumpkin, oil, water, and eggs in large bowl. In another bowl, combine flour, sugar, baking soda, salt and cinnamon. Add this mixture to the pumpkin mixture and blend well. Stir in chocolate chips. Pour into loaf pans. Bake for 50-60 minutes or until toothpick comes out clean. Top inside will feel firm.

Barbecue Meatballs

1-1½ lbs lean ground beef
¾ cup oatmeal
2 eggs, beaten slightly
½ cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce
Chopped green onions

Beat the eggs in the bowl. Add all the other ingredients and mix well. Form into small balls using small cookie scoop. Place in casserole dish. Cover with sauce (below). Bake at 350° for about 30 minutes. Serve over rice.


Sauce

1 cup brown sugar
½ cup vinegar
2 teaspoons mustard
½ cup Masterpiece original barbecue sauce (no exceptions)
2 teaspoons Worcestershire sauce

Combine ingredients in small saucepan. Heat on the stove and then pour over meatballs.