Potato Salad- Marysia

½ lb bacon, fried crispy and chopped

1 dozen eggs, boiled, chopped fine

Red potatoes (1/person~7-10)

4 or 5 celery stalks, chopped

½ red onion, chopped fine

Dill kosher pickles, chopped fine

Mayo

Mustard

Boil potatoes with skin about 45 minutes.  When skin starts to peel they’re done.  Cut up to preferred size.

In large bowl add potatoes and other ingredients.  Mayo and mustard are added to taste.

Julie's Tuna Macaroni Salad- Trulee

1 package elbow macaroni, cooked

6 boiled eggs, chopped

2 cans tuna, drained

Dill pickles, chopped

Olives, chopped

Mustard

Mayo

Salt

Pepper

Combine ingredients—add seasonings to taste.

This is a salad I look forward to at all the Goble parties!

Raspberry Jello Delight- Granny Goon

2 small (or 1 large) package raspberry Jell-O (sugar free)

1 8-12oz package raspberries frozen in syrup, thawed

12 oz Cool Whip

Mix Jell-O with 2 cups hot water for 1 minute, until dissolved.  Stir in 1 ¾ cold water.  Stir in fruit with syrup.  Put in freezer.  As soon as it starts to thicken, stir in cool whip.  Pour into 9x13 METAL pan.  Put in fridge to solidify.

Cafe Rio Pulled Pork Salad- Amber Taylor

Pork Roast: cook in crockpot till nice and tender. Drain the yucky juice then shred and put back in crockpot and top with the following sauce. cook on high 2-3 more hours
Sauce:
8 oz. Salsa
1 can coke
1 Cup brown sugar
1 T. Cumin
1/3 - 1/2 bottle of teryaki (sp?)

CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds

Mix all ingredients together in the blender. That's it!

Serve your salad in in a flour tortilla (I prefer the ones you cook yourself). Also serve with black beans and romaine lettuce.

Poppy-Seed Green Salad- Noel's Neighbor Sharona

1 bag lettuce
1 bag dried cranberries
1 bag baby spinach
1 can honey-roasted peanuts
1 bad coleslaw mix
1 bottle poppy seed dressing

Mix together in a large salad bowl. Don’t add dressing until you’re ready to serve.

Spaghetti Salad- Aunt Theone (Gordo's FAVORITE thing she makes!)

16 oz. Spaghetti noodles-cook/drain/cool

Add the following:

8 oz. zesty Italian dressing
¾ bottle salad supreme
1 Bermuda onion, chopped
1 green pepper, chopped
1 tomato, chopped
1 cup grated mozzarella cheese
1 cucumber, sliced