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Ramen noodles, lots of shredded cabbage and chunks of chicken stirred into a sweetened vinegar and oil dressing. Chill and serve to six.
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This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram.
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Beef, raisins, and olives make a flavorful mix inside a toasty pocket of bread for easy transportation and even easier eating.
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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.
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"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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These go quickly at gatherings - so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.
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Pineapple-bacon sauce bakes into a savory ground beef mix to create a sweet, smoky, and savory meatloaf masterpiece.
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Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
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A head of cabbage becomes a tasty Cajun-inspired side dish with the addition of spices and herbs.