Hot Chicken Salad

A creamy mix of crunchy veggies and hot chicken is topped with
crispy potato chips. The whole family will love this comforting dish – and you’ll love the quick and easy prep.

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
½ teaspoon salt
2 cups crushed potato chips

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and ½ cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with crushed potato chips and remaining cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.

Yield 4 servings (prep time 15 min.) Bake: 30 min.

Summer Salad Delight!

1 Box mini bow tie pasta
1-2 bags of real bacon bits
1 bottle of ranch
1-2 containers of roma or other small tomatoes cut into quarters
1 small bag of Parmesan cheese

Freeze your Bean Pot - place empty in freezer fr about 30min prior.

Cook your pasta , drain, add ice to cool pasta, stir until it is cool, drain again...add all the ingredients to your bean pot stir well and eat up!!! Yummy!!

This is sure to be a summer hit!!

Fruit Surprise

2 8 oz. pkgs. whipped topping
3 3.4 oz. boxes instant vanilla pudding
1 30 oz. can cherry pie filling
2 151/4 oz. cans pineapple tidbits in juice,not drained
2 11 oz. cans mandarin oranges in light syrup, drained
4 Bananas, sliced
1 6 oz. pkg. pecans, chopped
1 Cup milk

In a large bowl, combine pie filling and pudding; mix well
with a whisk.
Whisk in whipped topping.
Add milk and mix well.
Stir in oranges with a large spoon.
Add remaining ingredients including pineapple liquid.
Mix well and spoon into Bean Pot.
Cover and chill at least 1 hour before serving.

Celebration Salad

1 Small box Orange Jell-O®
1 Cup Boiling water
1 20 oz. can crushed pineapple, drained well
1 Cup cheddar cheese, shredded
1 Cup mayonnaise
1 Cup maraschino cherries, chopped
4 Cups mini marshmallows
1 8 oz. pkg. whipped topping

Combine Jell-0® and boiling water in Bean Pot.
Stir until dissolved; refrigerate until Jell-0® is consistency
of unbeaten egg whites.
Stir in pineapple, cheese, mayonnaise, cherries and marshmallows.
Fold in whipped topping.
Chill until set.

White Salad

1 Pkg. Knox® Gelatin
3/4 Cup sugar
11/2 Cup cold water
11/2 Cups sour cream
11/2 tsp. almond extract
1 8 oz. pkg. whipped topping
Strawberries and blueberries for garnish


In saucepan, combine first 3 ingredients.
Boil gently and stir until gelatin is dissolved, about
2 minutes.
Pour mixture into Bean Pot and cool about 30 minutes.
Whisk in sour cream and extract.
Mix well and chill until partially set, about 1 1 hours.
Fold in whipped topping and top with fruit.
Chill until ready to serve.

Blueberry Salad

2  3 oz. pkgs. Black Cherry Jell-O®
2 Cups boiling water
1 15 oz. can blueberries with juice
1 8 oz. can crushed pineapple, drained

Topping
1 8 oz. pkg. cream cheese
1/3 Cup sugar
1 Cup sour cream
1/2 tsp. vanilla
1/2 Cup pecans, chopped


Mix Jell-O®, water, blueberries and pineapple in
Bean Pot.
Cover and refrigerate overnight.
Mix cream cheese, sugar, sour cream and vanilla together
and spread over Jell-O® mixture.
Sprinkle with pecans and chill until ready to serve.

Pistachio Salad

1 oz. pkg. pistachio instant pudding
8 oz. can crushed pineapple in juice, undrained
1 Cup vanilla yogurt
2 1/2 Cups Cool Whip®
1 Cup pecans
1 Cup miniature marshmallows

Place Bean Pot in refrigerator for 1 hour until chilled.
Remove Bean Pot from refrigerator and stir in pudding
mix, pineapple with juice, yogurt and Cool Whip®.
Mix well and add pecans and marshmallows.
Cover and refrigerate for 1 hour.

Juicy Fruit Salad

1 20 oz. can pineapple chunks
1 Cup green grapes
1 15 oz. can mandarin oranges, drained
1 Medium red apple, sliced
1 Medium green apple, sliced
2 Large firm bananas, cut in chunks
1/2 Cup sugar
2 Tbsp. corn starch
1/3 Cup orange juice
1 Tbsp. fresh lemon juice

Drain pineapple, reserving juice.
Combine pineapple, grapes and apples in Bean Pot.
In saucepan, combine the sugar and cornstarch.
Add the orange juice, lemon juice and reserved pineapple
juice; stir until smooth.
Bring to boil; reduce heat, cook and stir for 2 minutes.
Pour mixture gently over fruit in Bean Pot.
Mix, cover and refrigerate.
Before serving add bananas.

Brunch Fruit Salad

2 Cups cantaloupe, cubed
2 Large red apples, chopped
1 Cup red grapes
1 Large firm banana, sliced
1/2 Cup lemon yogurt
1 Tbsp. orange juice concentrate

 In Bean Pot, combine the fruit.
Mix together yogurt and orange juice concentrate.
Drizzle over fruit.

Layered Italian Salad

6 Cups salad greens
6 Cups broccoli slaw
1 Can garbanzo beans, rinsed and drained
1 Can black olives, drained
1/2 Cup red onion, chopped
1 Cup red bell pepper, chopped
1 Cup mayonnaise
1/2 Cup creamy Italian dressing
1/4 Cup Asiago cheese
2 Tbsp. fresh parsley, chopped

Chill Bean Pot and lid in freezer overnight.
Layer lettuce, broccoli slaw, beans, olives, onion and bell pepper in the Bean Pot.
Mix mayonnaise and Italian dressing until well blended.
Spread over vegetables.
Sprinkle with cheese.
Cover and refrigerate for 2 hours.
Sprinkle with parsley just before serving.
The Bean Pot will keep your salad cold for hours.

Broccoli Salad

1 Head broccoli
8 Slices bacon, cooked and crumbled
1/2 Cup red onion, chopped
1/2 Cup raisins
8 Ozs. cheddar cheese, cubed
1/4 Cup sunflower seeds, unsalted
1/2 Cup cherry tomatoes, halved
1 Cup mayonnaise
2 Tbsp. white vinegar
1/4 Cup sugar
Salt and pepper to taste

In small bowl, mix mayonnaise, vinegar, sugar, salt and pepper.
Cut florets from ends of broccoli.
In Bean Pot, mix broccoli, bacon, onion, raisins, tomatoes, cheese, sunflower seeds, salt and pepper.
Pour dressing over mixture; toss gently.
Cover and refrigerate until ready to serve.

Tuscan Pasta Salad

2 Cups penne pasta, cooked
1 Cup cherry tomatoes, quartered
1 4 oz. pkg. Feta cheese
1/2 Cup sun dried tomato vinaigrette dressing
1/3 Cup fresh basil, cut in strips
1/4 Cup red onion, chopped

Refrigerate Bean Pot for 1 hour or until chilled.
Mix all ingredients in Bean Pot and return to refrigerator until ready to serve.

Overnight Pasta Salad

3 Cups rotini pasta, cooked and drained
2 Cups broccoli florets
1/2 Cup parmesan cheese, grated
1/2 Cup red Pepper, chopped
1/2 Cup red onion, thinly sliced
1/2 Cup black olives, pitted
1 Cup Tuscan Italian dressing

Toss all ingredients except dressing in Bean Pot.
Add dressing and stir gently.
Cover and refrigerate overnight.

Creamy Pasta Salad

1/2 Cup Italian dressing and marinade
1/2 Cup mayonnaise
1 tsp. Italian seasoning
4 Cups bow tie pasta, cooked and drained
4 Cups broccoli florets
1 Cup green pepper, chopped
1 Cup carrot slices
1/2 Cup red onion, sliced
4 Ozs. provolone cheese, cubed

Mix all ingredients in Bean Pot.
Cover and place in refrigerator for 4 hours until chilled.

Tex-Mex Potato Salad

5 Cups small red potatoes, quartered
2/3 Cup mayonnaise
1 tsp. chili powder
1 tsp. salt
Vs tsp. pepper Drain potatoes.
1 12 oz. pkg. frozen corn, thawed and drained
1 4 oz. can chopped green chilies, undrained
1/2 Cup celery, chopped
1/2 Cup red pepper, chopped Pour entire mixture over potatoes in Bean Pot.
1/2 tsp. ground cumin Cover and refrigerate for several hours.

 Place potatoes and 1/3 cup water in Bean Pot.
Cover and cook on high 16 minutes, stirring after 8 minutes. (Depending on your microwave it may not take the entire time to cook.)
Drain potatoes.
Mix dressing and seasonings in bowl.
Add remaining ingredients and mix lightly.
Pour entire mixture over potatoes in Bean Pot.
Cover and refrigerate for several hours.

Black Eyed Pea Salad

1 16 oz. pkg. frozen black eyed peas
1 10 oz. pkg. frozen green peas
4 Green onions, sliced
2 Ribs celery, chopped
1/3 Cup mint
1/2 Cup olive oil
1/3 Cup white wine vinegar
2 Cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 Cup cherry tomatoes, halved
1/4 lb. bacon, cooked and crumbled

Cook the black eyed peas according to package directions; drain and place in Bean Pot.
Stir in green peas, onions, celery, yellow pepper, carrots  and mint.
Mix oil, vinegar, garlic, salt and pepper together.
Pour over ingredients in Bean Pot; stir gently.
Cover and refrigerate overnight.
To serve top with tomatoes and bacon.

Antipasto Salad

1 16 oz. pkg. spiral pasta
2 Cups green peppers, chopped
2 Cups tomatoes, seeded and chopped
11/2 Cups onion, chopped
1 15 oz. can garbanzo beans, rinsed and drained
1/2 lb. Genoa, thinly sliced and julienned
1/2 lb. pepperoni, sliced and julienned
1/2 lb. provolone cheese, cubed
1/2 Cup ripe olives, pitted and halved
3/4 Cup olive oil
1/2 Cup red wine vinegar
1/4 Cup sugar
1 Tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions, drain and rinse in cold water.
In Bean Pot, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
In bowl whisk oil, vinegar, sugar, oregano, salt and pepper.
Pour over pasta mixture in Bean Pot. Toss to coat.
Cover and refrigerate overnight.

Ranch Potato Salad

2 lbs. red potatoes
1 8 oz. bottle ranch salad dressing
1 Cup cheddar cheese, shredded
6 Slices bacon, cooked and crumbled
1/2 Cup green onions, chopped
1 Rib celery, chopped
1/4 tsp. pepper
1/8 tsp. garlic powder

Place potatoes in Bean Pot, add 1 cup of water and cover with plastic wrap.
Microwave potatoes until tender; remove and drain.
Cube potatoes and return to Bean pot.
Mix remaining ingredients together and pour over potatoes.
Gently toss to coat.
Cover and refrigerate 2 hours before serving.

Pear Salad

10 Cups salad greens
3 Large ripe pears, peeled and cut into large pieces
1/2 Cup green onion, thinly sliced
4 Ozs. blue cheese, crumbled
1/4 Cup almonds, slivered

Dressing
1/3 Cup olive oil
3 Tbsp. cider vinegar
1 1/2 tsp. sugar
1 1/2 tsp. Dijon mustard
1 Clove garlic, minced
1/2 tsp. salt
Pepper to taste

In Bean Pot, combine salad greens, pears, onions, cheese
and almonds.

Mix together dressing ingredients. Pour over salad and
toss to coat.

BLT Salad

2 Cups elbow macaroni, cooked
5 Green onions, finely chopped
1 Large tomato, diced
1 1/4 Cups celery, diced
1 1/4 Cups mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. bacon, cooked and crumbled


Cook macaroni and drain; rinse in cold water.
Place macaroni in Bean Pot, add green onions, tomato and celery.
In bowl combine mayonnaise, vinegar, salt and pepper.
Pour over macaroni mixture and toss to coat.
Cover and refrigerate for 2 hours.
Just before serving stir in bacon.