New Year's celebration

I can't believe I didn't take a picture of the food! We had a party for New Year's Eve, and you'd think the three cooks involved hadn't eaten for weeks. We all cooked and brought our treats together. Here's the menu:

Appetizers:
Bacon Wrapped Pineapple
Stuffed Mushrooms
Spinach Dip

Main Course:
Many Bean Chili
Spinach, Chicken and Pasta Salad

Dessert:
Cream cheese Brownies
Haystack Cookies
Shortbread cookies
Oreo Rice Krispie treats

O000-eeeee! It was tasty! I find it absurd that the food was almost gone by 9 PM. We divided up the scarce leftovers for absent loved ones and everyone went home to start their New Year's off right -- fat and happy!

Spinach, Chicken and Pasta Salad

Another one of my favorite recipes from the Favorites Cookbook. I'll be the first to admit when you start eating this salad, you think, "Well, it's OK. Kinda average." Then something kicks in. You can't stop eating it. At family functions we always ask my husband's aunt to make this salad. After every one's been through the buffet line, most of the women gather around this salad, picking pieces out with their fingers. You just can't resist it.

Spinach, Chicken and Pasta Salad

16 oz bowtie pasta, cooked al dente
1 (10 oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans Mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 cup parsley, chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz honey roasted peanuts
2 cups cooked chicken, cut into small pieces

Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

1. Cook pasta
2. Blend dressing ingredients together in a blender or food processor.
3. Mix dressing and cooked pasta in medium bowl and marinate for at least two hours(I do it overnight)
4. Combine rest of salad ingredients in a large salad bowl.
5. Add pasta/dressing combination and toss.
6. Serve immediately.

Chinese Chicken Wonton Salad

Ohhh baby! I love this salad! Ever had the Cheesecake Factory's version??? This one is definitely as tasty.

This recipe comes from one of the three cookbooks every woman should own.

Chinese Chicken Wonton Salad

3 boneless, skinless chicken breasts
1/2 package wontons, cut into thirds
1 head iceberg lettuce, torn into pieces
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can sliced water chestnuts, drained
1 (4 oz) package slivered almonds, toasted
1/4 cup sesame seeds, toasted
1 bunch green onions, chopped

Dressing:

4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons white wine vinegar
1/2 cup vegetable oil

1. Boil chicken breasts until cooked and slice into small pieces.
2. Fry wontons in vegetable oil until crispy and cool on paper towels.
3. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds.
4. Toss with dressing and serve immediately.

TIP: I often make all the ingredients, but leave them in separate containers -- do not mix with the dressing until just before eating. Each item will stay fresh and crispy for a few days and I can make the salad for a week's worth of lunches.