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Today it's about hearty chicken, beef, turkey, ham and shrimp salads. That covers a lot of territory in the salad department. Remember -- when fixing chicken for a meal, make extra to use in salads or other recipes using chicken. When we had some cooler weather recently I cooked a whole chicken as I was hungry for homemade chicken noodle soup and had lots of cooked chicken to cut up and freeze for other meals, especially chicken salads.

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So, let's do a few meat and seafood salads today, starting with an unusual beef and turkey salad.

CHILI CHEF SALAD

1/2 c. each julienne strips cooked lean beef, strips of cooked chicken or turkey and strips of Swiss cheese

1/4 c. sliced green onion (using most of tops)

1/4 c. sliced celery

8 c. bite-size pieces of lettuce (romaine and iceberg)

1/3 c. lite mayo or salad dressing

1/3 c. chili sauce

1/2 c. large ripe olives, cut in half

1 or 2 hard-cooked eggs, cut into wedges

Set aside a few strips of first three ingredients.

Combine rest with onions, celery and lettuce in a large bowl.

Mix mayo and chili sauce in a small bowl. Pour over salad and toss. Top with rest of meats and cheese, olives and eggs. Makes six servings.

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This is a seafood salad for two or three, however, you can double it easily to serve three to four.

CRUNCHY SHRIMP SALAD

1 c. small frozen cooked shrimp, thawed (If shrimp are large, cut into smaller pieces.)

1/2 c. frozen peas, thawed

1/2 c. thinly sliced water chestnuts*

2 T. diced pimento or sweet red pepper, diced small

1 green onion, thinly sliced

1/3 c. mayo

2 T. seafood sauce

1 t. lemon juice

In a medium bowl, combine first five ingredients.

In another bowl, combine rest of ingredients. Fold into salad. Chill one hour. Turn into serving bowl ( a pretty one) to serve. Makes 2-3 servings.

*If making smaller amount, save rest of water chestnuts and make chow mein for your next meal.

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The basil in the dressing makes this salad stand out from other layered salads.

LAYERED HAM AND CHEESE SALAD

Salad:

4 c. assorted salad greens, torn into bite-size pieces

4 medium carrots, coarsely shredded

1-1/2 c. cooked, small macaroni shells (1 c. uncooked)

2 c. frozen peas, thawed (uncooked)

1 small red onion, diced (about the size of a golf ball)

3/4 lb. ham, cut into small cubes

1/3 c. shredded Swiss cheese

1/3 c. shredded cheddar cheese

Dressing:

1 c. mayo

1/2 c. sour cream

2 t. Dijon mustard (could use 1 t. regular mustard)

1-1/2 t. snipped fresh basil or 1/2 t. dried basil leaves

1/2 t. salt

1/4 t. pepper

2 hard-cooked eggs, cut into wedges (optional)

In a 3-1/2 qt. glass bowl* (so you can see how pretty it is) layer salad greens in order given.

In a small bowl, combine first six ingredients; carefully spread over salad.

**Cover and chill several hours.

Add eggs for garnish if you wish. Makes 12-14 servings.

*If you don't have a glass bowl to put your colorful salads in, buy a clear plastic one. They are inexpensive and look nice.

**When spreading a thin layer of dressing on layered salads, drop small "blobs" here and there and with the back of a teaspoon gently spread to cover the top layer.

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The name of this salad caught my eye. A double quick salad starting with a box mix.

SUBMARINE SALAD

one 6.25 oz. box Suddenly Salad Italian Pasta

1/4 c. mayo

1 c. coarsely chopped hard salami (1/2 inch slices, chopped)

1/2 c. shredded cheddar cheese

1/2 c. diced onion

1/4 c. chopped dill pickles

Prepare pasta salad according to package directions, except stir mayo into the dressing. Stir rest of ingredients into salad.

Serve immediately (or the cheese will get soft from the moisture in the salad). Makes four servings.

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School's out soon and I like making bar cookies that make a large amount for visiting grandkids. They are full of oatmeal, are so good, and ready in a half hour.

CONNIE'S TOFFEE BARS

2/3 c. butter or margarine (not spread)

1 c. brown sugar

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

4 c. quick oats

Melt butter in large saucepan; stir in next four ingredients. Heat and stir 1-2 minutes. Stir in oats; mix well being sure to coat oats.

Spread in greased and lightly floured 10-15 inch baking pan (jelly roll pan). Bake at 300 degrees 20 minutes. Center will be soft so don't think they're not done.

When cool, melt 1 c. chocolate chips with 1/2 c. peanut butter. Drop blobs of this here and there over bars, spreading to cover completely. Let bars sit until chocolate sets up before cutting. Makes lots.

They freeze very well and thaw quickly so stash some in the freezer before anyone sees them and you'll have a quick treat when you need one.

NOTE: I line the pan with release foil and they don't stick.

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Thought for today: It isn't the mountain ahead that may wear you out -- it's the grain of sand in your shoe.

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