Red Potato Salad                                                                                                             

10 small red potatoes

¼ c. mayonnaise

½ c. chopped chives

½ c. mayonnaise  (for a total of ¾ c. mayo)

Salt and pepper to taste

Cut up red potatoes into cubes.  Toss with ¼ c. mayonnaise.  Roast on cookie sheet 40 min @ 425 degrees.  Toss potatoes periodically.  Remove from oven.  Cool 20 min.  Add ½ c. mayo, chives, salt and pepper.  Serve warm or at room temperature.

Blender Waffles                                                                                                                              

In blender blend: 1 c. milk, 1 c. buttermilk or milk, 1 heaping T. baking powder, ¼ tsp. soda, ¼ tsp salt, 1 egg

Add:  1 c. flour (wheat) and stir to consistency of cake batter

Grease waffle iron before use.

Chicken Pasta Salad                                                                                                        Jill Uibel

Cook 2 c. bowtie pasta according to directions.

Combine: 8 oz. Hidden Valley Coleslaw dressing, 1 c. mayonnaise, ¼ tsp. pepper, dash of thyme, pinch of ginger in a large bowl

Add: 4 c. cooked chicken, cubed, 4 T. chopped green onion, ½ c. slivered almonds, 1 c. celery, 2 c. halved grapes, 12 oz. pineapple tidbits, 2 c. diced apples.

Serves 10-12