Remove yolks from eggs; discard or reserve for another use. Chop egg whites. Combine egg white, pickle relish, green onions, and pimiento; set aside. Combine mashed potatoes and next 4 ingredients; stir in curry powder, if desired. Fold into egg mixture. Serve as a salad over lettuce, a sandwich

Bring chicken broth to boil in medium saucepan. Add sun-dried tomatoes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with slotted spoon, reserving broth. Cut tomatoes into strips and set aside. Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce

Combine cream cheese, sugar, and juice in a small bowl; stir well and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in lettuce-lined bowls.

Combine all ingredients and serve on bed of lettuce.

Cook macaroni according to package directions, drain; rinse under cold water and drain. Combine macaroni with next five ingredients. Combine mayonnaise, mustard and pickle juice; mix well. Pour over macaroni mixture and toss gently. Cover; chill at least one hour. Serve salad on lettuce and garn

Sprinkle salt over lobster; add orange sections and toss gently. Chill one hour. Combine next 5 ingredients; mix well. Chill one hour. Spoon lobster mixture on lettuce leaves. Top with whipped cream dressing; sprinkle with nutmeg.

Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 m

In medium bowl combine peas and peanuts. In small bowl, stir together sour cream, mayonnaise, and sugar until well combined. Spoon over pea mixture; stir until coated.

Prepare dressing mix according to package directions; set aside. Trim off large leaves of broccoli. Wash broccoli and break off florets; reserve stalks for use in other recipes. Combine florets, mushrooms, cheese, pepperoni, and green pepper in a large bowl. Pour dressing over salad; toss gently

Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool slightly. Peel potatoes and cut into 1/2 cubes while warm. Combine vinegar, sugar, celery seeds, mustard, and salt; add to potatoes; toss gently. Add corned beef, cabbage, pickle, and onion to potato mixture; toss ge

Preheat oven to 350 degrees. Combine all ingredients and top with buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour.

1. Boil chicken breast and flake. Set aside chicken breast. 2. Wash lettuce baguio and refrigerate to make it more crispy 3. Mix together carrots, red & green bell pepper, tomatoes and onions. 4. Cut molo wrapper into strips and deep fry. Drain in paper napkin. 5. Mix al

In a wooden or crystal bowl, mix all the ingredients together. Serve freshly made or chilled.

1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble. 2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar. 3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the

Mix mayonnaise and cheese with seasonings. Form into balls with butter paddles or 2 spoons. Serve on lettuce leaves on individual plates, garnish with capers. Pass more mayonnaise in a separate bowl.

Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce.

Mix and put: 1 slice pineapple in each dish 1 tbsp. yogurt mixture in the middle. Eat the sunshine. You can use any flavor yogurt you like in center of pineapple.

Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.

Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit.

Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.

Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve.

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.

In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing. Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and

In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

1. In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepar

Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of cele

In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high hea

Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place

In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed. Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.

Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp. Add chopped celery, green onions, dill, mayonnaise and pepper; mix well. Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serv

Arrange ham, pineapple and asparagus over greens. Serve with dressing. Sprinkle with chow mein noodles

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool. In a large bowl, combine the potatoes and chopped eggs. Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder

In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small b