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Sometime ago I had recipes given to me by Bud's mom that were in a little red recipe box. When we moved from South Center Lake five years ago, I packed my recipe books, files of recipes and a couple recipe boxes of "tried" recipes from family and friends that I knew I would make over the years. When I unpacked the boxes marked "kitchen stuff" I put things in the proper place (to be re-arranged from one spot to another). Now you know what I'm going to say! Long story short, I couldn't find the little red box! After years of wondering where it was, I found the box! So, today's recipes are taken from the "little red recipe box."

SHOESTRING CHICKEN SALAD

1 c. each, diced celery and coarsely shredded carrots

1 T. minced onion

2 c. cooked chicken, cut into 1/2-inch pieces

3/4 c. sour cream

1 c. salad dressing (not mayo)

1-7 oz. can shoestring potatoes

In a medium bowl combine first 4 ingredients. Combine sour cream and dressing in a small bowl, mixing well. Add to chicken mixture. Refrigerate 1-2 hours. When ready to serve, gently stir in potatoes.

Makes 6-8 servings.

+++++

CREAMY FRENCH

DRESSING

1 c. ketchup (can use salt-free ketchup)

1/2 c. reduced-fat mayo

3 T. each, honey and cider vinegar

2 T. water

1 T. olive or canola oil

1 t. lemon juice

1/2 t. ground mustard

1/4 t. salt

In a blender or food processor, combine all ingredients; cover and process until blended. If you don't have a blender or food processor, use an electric hand mixer.

Makes 1-3/4 c. dressing.

+++++

I clearly remember using this recipe to be made as an appetizer.

CHEESE PUFFS

1/2 c. butter, melted

1-1/2 lb. sharp Cheddar cheese, finely shredded

1 egg white

1 T. cream (can use 1/2 and 1/2 cream)

1/8 t. paprika

1-1/2 lb. loaf unsliced bakery bread (ask the bakery dept. in your grocery store if they could make a 1-1/2 lb. loaf. Be sure to ask a couple days ahead of time. Trim edges of bread to make sides square. Cut bread into 1-1/2-inch squares; set aside)

In saucepan, over medium heat, melt butter and cheese. Beat thoroughly, until combined well. Mix in paprika. Remove from heat; let cool a bit. Beat egg white until stiff. Fold into cheese mixture. With a butter knife, spread cheese mixture on all sides of bread squares, except the bottom. Put on a cookie sheet, bottom side down; refrigerate overnight. When about ready to serve, put in 375 degrees oven for 8-10 minutes or until they puff a little. Don't let them brown. Cool about 5 minutes. I know, they're putzy to make, but you can make them the day before. They're yummy.

Makes about 24 squares.

+++++

CRUNCHY SHRIMP SALAD

Salad: 3 c. cooked, small, frozen shrimp or medium size, cut in half or thirds

1-1/4 frozen peas, thawed - uncooked

1-8 oz. can sliced water chestnuts, well drained, slices cut in half

1-2 oz. jar diced pimiento, drained

3 green onions, sliced, using about 2-inches or green top

Dressing:

3/4 c. mayo (can use light mayo)

1/4 c. seafood sauce

2-1/2 t. lemon juice

In a medium bowl, combine salad ingredients. In a small bowl, combine dressing ingredients. Fold dressing into shrimp mixture. Chill for 1-2 hours.

Makes 5-6 servings.

TFD: The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails!

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