• ASSEMBLE ready to layer: A pint each of sliced strawberries, blueberries, raspberries and a couple of handfuls of crushed Amaretto cookies (available locally at the barn and select Italian food stores) or graham crackers, 2 sliced bananas and a few handfuls of grapes - LAYER in a large glass bowl.
  
  
• BEAT 1 pkg (250 grams) softened Philadelphia cream cheese with 1/4 cup of sugar in bowl with an electric mixer until smooth. Stir in 2 cups of thawed Cool Whip topping and the rind from 1 orange and 1/2 cup of orange juice.
  
  
• SPREAD mixture evenly over salad, right to the edge of the bowl. Cover and refrigerate overnight. Garnish with crushed cookies and orange peel. Fabulous.

Chinese Rice Salad

• 2.5 cups Rice (This measurement is rice before cooking) Cook rice. Cool.
• 12oz. Frozen Peas
• 1/2 cup chopped onion
• 1 can sliced water chestnuts

Sauce:

• 1/3 cup Corn Oil
• 2 tsp. Soya Sauce
• 1 tsp. Celery Salt
• 6 tsp. malt vinegar
• 4 tsp. Curry Powder
• 2 tsp. Sugar

• 1 cup of Chow Mien Noodles added on top to serve.

Mix the sauce.
Blend the ingredients together with a wooden spoon.
Add the sauce slowly, mixing with the ingredients. The results may vary depending on the rice used, we use a Japanese Rice. If the mixture starts to become too wet, do not use all the sauce. Set aside to cool in the refrigerator. At least 2-3 hours is preferable and can be prepared the day ahead but add the dressing only 2-3 hours ahead and the Chinese noodles at serving time on the top for garnish.

To serve : Add the dry Chow Mien Noodles over the top of the dish before serving.

Fontana & Melon Pasta Salad (SummerFest 2006)
(from the kitchen of Brad & Tasha)

• 1 1/2 cups large bow tie pasta (about 6 ounces)
• 2 cups cantaloupe and/or honeydew melon chunks
• 1 small can of Mandarin orange segments (drained)
• 1 cup cubed Fontana or Swiss cheese (4 ounces)
• 1/3 cup bottled nonfat poppy seed salad dressing
• 1 - 2 tablespoons snipped fresh mint
• 2 cups watercress, stems removed, (Garnish when serving)

Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a large bowl toss together pasta, cantaloupe, mandarin oranges and cheese. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells. Makes 4 servings.

Ready to serve immediately. This salad can be covered and chilled up to 24 hours.

Creamy Broccoli and Cauliflower Crunch Salad

• 5 cups sliced broccoli florets (2 store grouped bunches)
• 4 cups sliced cauliflower florets (1 cauliflower head)
• 1 small red onion thinly sliced
• 1 cup light mayonnaise
• 1 cup light sour cream
• 1 tsp. granulated sugar
• 1 tsp. white vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash of Worcester sauce

In large bowl, combine broccoli, cauliflower, and mix.
Stir together mayonnaise, sour cream, sugar, vinegar, salt, pepper and Worcester sauce.
Pour over the vegetables and toss.

Salad can be made the day ahead, covered and refrigerated.

Oriental Green Bean Salad (Christmas Open House 2006)

• Green beans
• Toasted sesame seeds
• Soya sauce

Trim beans. Break into 2-3" lengths.
Boil beans for about 2 min. then blanch in cold water. Drain well.
Place beans in bowl, drizzle generously with Soya sauce.
Add grated sesame seeds.
Toss often to ensure the Soya sauce is infused into the beans.
Serve warm or place in refrigerator and serve cold for a salad.
This salad will keep for several days. Toss and drain to serve.

(This was the first finger food our boys ate)

Cook the sweet potatoes and mash with butter, salt and pepper and brown sugar. Put in a casserole and cover with marshmallows- bake at 350 until the marshmallows are golden. To re heat put in oven covered with foil or a lid on very low heat so the marshmallow do not melt.

WATCH FOR Johanna's Carrot Salad recipe from Springfest 2007.

KYLE has not given up his "best" Tortellini Salad recipe yet. It is a meal in itself but perhaps you just have to come to our Open House Buffets to taste it!

Apples and Cream Cheese Dip