My favorite recipes

Colfax members of Preceptor Beta Beta Chapter of Beta Sigma Phi International started their chapter in the late 1960s, with many joining in the 1970s. It once was a very ambitious chapter, but as the members became busy mothers and then grandmothers, they cut back to one meeting a month. At least two young couples married in recent years had both mothers in the chapter.

The members’ primary goal is enjoying each other, having fun and supporting each other. Members who are ill or have surgery have dinners brought in, houses vacuumed and visits. The chapter also does some charitable giving. The Fireman’s Toybox is a regular recipient of their giving, and this year, while hosting Founder’s Day for other area chapters, they held a raffle of gift baskets that yielded more than $250 for Alternatives to Violence on the Palouse.

Members meet September through May, with at least one social which included spouses. The September meeting is often a dinner out, and December’s Christmas party includes a salad dinner with rolls, a delicious soup,d and dessert at a member’s home. A meeting is always planned for January, but often is canceled due to snowstorms that seem to like the date. May is the yearly birthday party, with gifts and revealing of secret sisters. It is also another salad dinner, with rolls and dessert.

Since these salad dinners are so popular with members, and since a few salads simply must appear at each event, members are sharing some of those favorites.

Recipes:

Broccoli Salad

Mary Ann Wigen

1 head cauliflower cleaned and cut into small pieces

2 cups of fresh broccoli cut up

1 cup sliced olives

1 cup kidney beans

several green onions sliced

1/2 cup grated cheddar cheese

Dressing

1/4 cup salad oil

1/3 cup vinegar

7 packets equal

1/2 cup miracle whip

Combine first five ingredients in bowl. Mix dressing and toss with salad ingredients. Chill and garnish with grated cheese.

Strawberry Chicken Salad

Dana Carroll

1 pkg (5 oz.) Spring Mix salad greens

1 small red onion, thinly sliced and separated into rings

1/2 cup cubed fresh pineapple (you can also used canned)

2 packages (6 oz each) ready-to-serve grilled chicken breast strips

2 medium tomatoes, chopped

1 medium cucumber, chopped

1 pint fresh strawberries, sliced

3/4 cup crumbled Bleu cheese

3/4 cup raspberry vinaigrette

Place salad greens in a large shallow bowl or a platter with a high edge. On top of the greens, in rows, arrange onion, pineapple, chicken, tomatoes, cucumber, and strawberries. Sprinkle the Bleu cheese over the arrangement and drizzle with the Raspberry vinaigrette. Makes 10 servings.

Note: This makes a very pretty presentation.

Beta Salad

Marilyn Harder

(This one almost always shows up at our end-of-year gathering. It seems to go by many names.)

2 14 ounce cans corn, rinsed and drained

2 14 ounce cans black beans, rinsed and drained

1 6 ounce jar artichoke hearts, rinsed, chopped and drained

1 green or red sweet pepper, chopped

cherry tomatoes, halved

handful chopped cilantro

1 cup cheese of choice - feta, bleu, fresh small mozzarella balls

balsalmic vinaigrette dressing

Toss all salad ingredients, then mix in dressing. May serve in salad bowl lined with various salad greens. Serves 8-10.

5 Cup Salad

Cathy White

1 cup mandarin oranges, drained

1 cup pineapple chunks, drained

1 cup sour cream

1 cup mini marshmallows

1 cup flaked coconut

Fold all ingredients together. Chill.

Oriental Cabbage Salad

Barb Strevy

1/2 head cabbage, chopped fine

6 to 8 green onions, sliced thin

10 fresh mushrooms, sliced thin

1/2 cup slivered or sliced almonds

1 Tablespoons sesame seeds

1 package Oriental flavored Top Ramen noodles crumbled (uncooked)

Dressing Ingredients:

1/2 cup oil

1 T sugar

3 T vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Accent (optional)

flavor packet from Top Ramen

Mix vegetables, almonds, sesame seeds and crumbled Ramen noodles together.

Add dressing just before serving.

Optional ingredients: grated carrots, pineapple tidbits, mandarin oranges or cooked chicken.

Cauliflower and Pea Salad

Christine Kackman—thanks to Ginny Langum

Fresh cauliflower, cut in small chunks

Frozen peas, as many as you like in proportion to the cauliflower

Mayonnaise, enough to moisten

salt and pepper

Use all ingredients to taste. Simple and so good!!

Prince Albert Salad

Rita Ackerman

1 (8 oz) pkg lemon Jello.

1 cup grated cheddar cheese

1 cup hot water

1/2 cup chopped or silvered almonds

1/2 cup whipping cream.

1/2 cup stuffed green olives

Dissolve Jello with hot water. When set, whip cream. Then fold in all the ingredients. Chill until firm. Serve when completely set.

Curried Shrimp and Rice Salad

Cindy Jones

1 1/2 cup Minute Rice

1/2 teaspoon salt

1 1/2 cut boiling water

Prepare Minute Rice and let stand covered for 5 minutes. Cool to room temperature.

3/4 cup mayonnaise

1 1/2 teaspoon lemon juice

3/4 teaspoon curry powder

1 T chopped onion

1 cup chopped celery

1 or 2 cans shrimp

Mix ingredients and stir into the cooled rice. Serves 6.

Caramel Cheesecake Bars

Brenda Kneeshaw is usually co-hostess and makes the dessert for the May meeting. This dessert is truly a hit!

1 1/2 cups crushed vanilla wafers (50)

1 cup chopped pecans

1/4 cup (1/2 stick) butter, melted

4 8-ounce cream cheese packages, softened

1 cup sugar

1 cup sour cream

3 Tablespoons flour

1 Tablespoon vanilla

4 eggs

1/4 cup caramel ice cream topping

Preheat: Oven 325. Line 9x13 baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, 1/2 cup pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

Beat: Cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake: 45 minutes or until center is almost set. Cool completely. Refrigerate four hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining pecans. Let stand until topping is set. Store any leftovers in refrigerator.

Yummy cheesecake and can be used with any topping of your choice; 24 good size servings.