Results 11 - 20 of 20 for waterchestnut salad

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Mix soup, mayonnaise, lemon juice, ... chicken, celery, rice, waterchestnuts and eggs. Mix. Put in ... of celery soup or cream of mushroom soup.

Mix all together in large bowl. Spread in 9 x 13. Top with shredded cheese and crushed potato chips. Bake at 350 degrees for 1/2 hour.

Cook pasta as directed. Place frozen vegetables in a colander, rinse and drain. Add vegetables to pasta. Pour 1 bottle of Viva Italian ...

Cook and cool rice. Toss in vegetables and mix in mayonnaise.

Wash rice in warm tap water. Drain. Add 2 cups water and salt to rice and bring to boil. Cover and cook over low heat for 45 to 60 minutes. ...



Break up lettuce in bite ... juice; over entire salad. Cover and refrigerate 24 hours. Before ... and garnish with bacon, cheese and tomatoes.

Chop up vegetables and mix in large bowl. Add dressing, mix and refrigerate at least 1 hour or more.

Mix ahead and let flavors blend. Add dressing 1 hour before serving. At last minute toss in 1 large can of Chinese noodles. Serves 8 to 10.

Mix following dressing and pour over salad. 1/2 c. dark vinegar 2 tsp. salt 1/2 c. catsup 3/4 c. sugar Mix well.

Shred lettuce in large flat dish, sprinkle on next four ingredients, break peas apart while frozen sprinkle on. Spread mayonnaise like ...

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