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    Chicken Pasta Salad

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    Ingredients

    Ingredient Quantity / Notes
    Shell Macaroni 2 cups, cooked & cooled
    Cole Slaw Dressing 1 cup
    Mayonnaise 1 cup
    Cooked Chicken Breast ½ cup, cubed (season & cook as preferred)
    Green Onion, chopped ½ cup
    Cashews or Almonds (optional) ½ cup (for extra crunch)
    Pineapple Chunks 2 cups (reserve juice)
    Green & Red Grapes, halved 2 cups total
    Celery, diced 2 cups
    Apples, diced 2 cups (sprinkle with lemon juice & some pineapple juice)

    Instructions

    Step Details
    1. Cook & Cube Chicken
    • Season chicken breast; cook by boiling, baking, or in an Instant Pot until done.
    • Cube the cooked chicken and set aside.
    2. Cook Pasta
    • Boil shell macaroni according to package directions.
    • Drain, rinse with cool water, and set aside to let cool.
    3. Prepare Dressing Base
    • In a large bowl, whisk together cole slaw dressing and mayonnaise.
    4. Add Produce
    • Mix in chopped green onion, pineapple chunks, grapes, celery, and apples (lightly drizzle with their juices, but don’t add too much liquid).
    5. Fold in Chicken & Pasta
    • Gently fold the cubed chicken into the dressing mixture.
    • Add cooled pasta shells last, mixing gently so as not to smash them.
    6. Optional Nuts
    • Stir in cashews or almonds for extra crunch, if desired.
    7. Chill & Serve
    • Refrigerate for at least an hour to let flavors meld.
    • Adjust seasonings or dressing to taste before serving.


    German Potato Salad

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    Ingredients

    Ingredient Quantity / Notes
    Gold Potatoes 1 (10-lb) bag, cooked & peeled
    Onion, chopped small 1 (sweet, or to taste)
    Dill Pickles, chopped 1½ to 2 pickles (or to taste)
    Mayonnaise At least 1 (32 oz) jar, or as needed
    Apple, chopped small 1 apple (optional, adds sweetness)
    Chicken (optional) Cooked & diced, if desired
    Eggs, boiled (for garnish) 1–2, sliced on top
    Seasonings to taste Garlic powder, onion powder, celery salt, salt & pepper, paprika, vinegar, sugar

    Instructions

    Step Details
    1. Cook & Peel Potatoes
    • Boil or pressure-cook potatoes until fork-tender (about 20–22 minutes).
    • Drain, cool slightly, and peel. Dice into cubes while still warm.
    2. Layer & Season
    • In a large metal bowl, add a layer of warm diced potatoes.
    • Sprinkle vinegar first, then sugar, then other seasonings (salt, pepper, garlic, celery salt, onion powder, etc.).
    • Add some chopped onion and pickle. Repeat layering until all potatoes, onions, and pickles are used.
    3. Fold in Mayo & Extras
    • Once layered and seasoned, fold in your mayonnaise until desired consistency is reached (moist but not soupy).
    • Stir in chopped apple or chicken if you’re using them.
    4. Taste & Adjust
    • Adjust seasonings (salt, vinegar, sugar, etc.) to taste.
    • It often tastes even better the next day as flavors meld.
    5. Garnish & Chill
    • Garnish top with sliced boiled eggs (optional).
    • Refrigerate; taste again next day and adjust seasonings if needed.


    Potato Casserole

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    Ingredients

    Ingredient Quantity / Notes
    Frozen Hash Browns 32 oz
    Cream of Potato Soup 2 cans
    Sour Cream 1 pint
    Shredded Cheese 10 oz
    Garlic Powder 1 tsp
    Parmesan Cheese ½ cup
    Corn Flakes (crushed) ½ cup
    Melted Butter ¼ cube

    Instructions

    Step Details
    1. Thaw Hash Browns
    • Thaw hash browns completely.
    2. Mix Ingredients
    • In a bowl, mix hash browns, cream of potato soup (do not dilute), sour cream, garlic powder, and shredded cheese.
    3. Assemble
    • Put mixture into a long casserole dish.
    • Top with Parmesan cheese and crushed corn flakes, then drizzle melted butter on top.
    4. Bake
    • Bake at 350°F for 50 minutes.


    Pasta Salad

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    Ingredients

    Ingredient Quantity / Notes
    Rotini Pasta 2 boxes
    Mozzarella Cheese (cubed) 1 lb
    Shredded Romano Cheese To taste
    Italian Salad Dressing Packets 2 packages

    Instructions

    Step Details
    1. Cook Pasta
    • Cook pasta and let it cool down.
    2. Mix Ingredients
    • Cube mozzarella and add to pasta in a large bowl.
    • Add shredded Romano cheese (Private Select is a good choice).
    3. Prepare Dressing
    • Make one packet of Italian salad dressing and mix.
    • Check the moistness and add the second packet if needed.


    Potato Salad

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    Ingredients

    Ingredient Quantity / Notes
    Potatoes 7 lbs
    Hard-Boiled Eggs 8
    Scallions or Purple Onion (diced) 6 scallions or ½ purple onion
    Miracle Whip or Mayo ¾ qt to 1 qt
    Mustard To taste (optional for color)
    Garlic Salt or Powder To taste
    Onion Salt or Powder To taste
    Celery Salt To taste (not too much)
    Salt & Pepper To taste
    Parsley Flakes For garnish
    Paprika For garnish

    Instructions

    Step Details
    1. Cook Potatoes
    • Cook and drain potatoes (use an Instant Pot for 22 minutes if desired).
    • Peel and dice potatoes.
    2. Prepare Eggs
    • Boil eggs (use an Instant Pot for 5 minutes, then release and cool in water for 5 minutes).
    • Peel and dice eggs, leaving one egg for garnish.
    3. Mix Ingredients
    • In a large bowl, combine potatoes, eggs, onions, and seasonings.
    4. Add Dressing
    • In a separate bowl, mix Miracle Whip (or mayo) and mustard for color.
    • Fold dressing into the potato mixture.
    5. Garnish & Serve
    • Garnish with paprika and parsley flakes, using the reserved egg for decoration.





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