Colorful Corn Salad

1 packages 10oz frozen corn, thawed ( fresh corn on cob cooked 4 ears)
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.

Sweet -Sour Pasta Salad

1 package (16 oz) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. peeled and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley

Dressing:
1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper, and parsley, set aside.

In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until cooled.

3 Part Spanish Chicken Salad

This is a similar recipe to the salad you will find at Cafe Rio. Although it isn't exact...it sure is yummy!

Part #1-Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbl. Chili Powder
1 Tbl. Cumin
3 cloves Garlic, minced
5 lbs. Chicken breast
Cook all together in a slow cooker for 4 hours. Shred meat and return to slow cooker for an additional hour.

Part #2-Rice
1 C. Rice
2 C. Chicken Broth
4 oz. Green Chiles, chopped
1 small Onion, diced
1/3 C. Cilantro, chopped
1 tsp. Oregano
1/2 tsp. Salt
1-2 tsp. Cumin
3 Green Onions
Mix together and pour into a greased 9x13 pan. Bake at 350 for 1 hour or until rice is done.

Part #3-Tomatillo Dressing
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (like Herdez)
1/2 bunch cilantro with stems
2 cloves Garlic
3/4 C. Mayo
3/4 C. Sour Cream
1/8 tsp. Hot Sauce
Mix in blender. If needed, thin with buttermilk. Refrigerate at least 2 hours before serving.

Salad Assembly: Tortilla, rice, beans, chicken, salad mix, dressing. Enjoy!!!!

Easy Lemon Pasta with Chicken

1 lb. Dried Penne Pasta (or use the pasta from LaRae's Meals Made Easy!)
2 Chicken cutlets (LaRae's Meals Made Easy)
3 cloves Garlic, sliced
1/4 tsp. Red Pepper Flakes
3 Tbl. Olive Oil
3 Tbl. Parsley
2 Lemons, juiced
1/2 C. Parmesan Cheese

Cook the pasta according to package directions and drain well. Add the garlic, red pepper flakes, and oil to pan and saute until fragrant. Add the chicken and saute for a few minutes to heat then add the pasta.

Remove to a large bowl. Season with salt and pepper, parsley, and lemons and mix all together. Top with parmesan cheese.

Slimy Red Goop - Jello Salad

15 oz Mandarin Oranges
1/2 C. Water
6 oz. Cherry Gelatin
21 oz. Cherry Pie Filling
3/4 C. Cola

Drain mandarin oranges, reserving juice; set fruit aside. In a large saucepan, bring mandarin orange juice and water to a boil; remove from the heat. Stir in gelatin until dissolved. Stir in pie filling and cola.

Pour into a 1 1/2 quart bowl. Refrigerate for 50 minutes or until slightly thickened. Fold in the reserved oranges. Refrigerate 3 hours longer or until set.