All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

: -) Martha Sue

½ cup mayonnaise
1 tsp curry powder
2 cups wild rice, cooked and cold
½ cup frozen peas, thawed
1 cup fresh broccoli florets
3 cups cooked chicken, chopped
1 cup nuts, chopped
½ cup green onions, chopped

Mix mayonnaise and curry powder in 2 ½ quart bowl. Add wild rice, peas, broccoli, nuts, and green onions. Toss and refrigerate at least one hour.

This is the first time I've tried this recipe. I'm taking it to a carry-in-salad-luncheon. I'll let you know how it is, certainly looks interesting.



(Neiman Marcus Salad-aka-Chinese Chicken Salad)

My daughter-in-law served this for lunch when I was there
for my grandson's high school graduation. I knew it as Neiman Marcus
Salad. Her recipe for this same recipe is Chinese Chicken Salad.
Either way, it's so good, and easy.

1 medium head of cabbage, finely chopped (I use a bag of cold slaw mix in the produce section)
4 green onions, chopped
4 cups cooked chicken, diced (can be eliminated, if no-meat salad is what you want)
1 cup oil
4 Tbles sugar
6 Tbles Rice Vinegar
2 tsp salt
1 tsp pepper
2 pkges Uncooked, crumbled Ramen Noodles (chicken flavor)
4 Tbles toasted sesame seeds
4 Tbles sliced almonds
(The sesame seeds and almonds can be toasted together)

Mix cabbage, onions and chicken - refrigerate overnight.

Combine oil, sugar, rice vinegar, salt and pepper and noodle seasoning packets.

Toss with noodles.

Before serving, garnish with sesame seeds and noodles.

Serves 8

P.S. I don't know how to spell "sesame"!!!! : - )

Our "Birthday Group" celebrated three November birthdays at Maisie's and she served this salad, it was wonderful…..would work for the Holidays!!!!

Mix together:
1 bunch broccoli flowers, cut up
3 cups white grapes, halved
1 cup raisins
1 onion minced or about 1 cup green onions, cut up fine
½ cup toasted slivered almonds
About 8 slices bacon, cooked well and crumbled.

Can be made ahead and refrigerated, covered.

Before serving, pour dressing over and mix well.


½ cup mayonnaise
½ cup sugar
2 Tbles cider vinegar

(From a cookbook written locally when we lived in Burlington, Iowa)
….so good and is made ahead 8 to 12 hours

1 head lettuce
1 cup diced celery
4 eggs (hard cooked and sliced)
1 (10 oz) pkg frozen peas (uncooked)
½ cup diced green pepper
1 bunch green onions (sliced) OR 1 medium sweet onion (diced)
8 slices bacon (fried and diced)
2 cups mayonnaise
2 Tbles sugar
4 oz. Cheddar cheese (grated)

Tear the lettuce into bite size pieces and place in a 9 x 13 glass dish. Layer rest of ingredients in order given. Add the sugar to the mayonnaise and spread on top as you would frosting. Top with the grated cheese; cover and refrigerate 8 to 12 hours. At serving time, garnish with additional bacon and parsley, if desired.


7 ounces vermicelli
½ Tbles Accent
½ Tbles Lawry's seasoned salt
1 ½ Tbles lemon juice
1 ½ Tbles corn oil
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
4 ounces chopped black olives
2 ounces pimentos
¾ cup mayonnaise

Cook vermicelli, drain and cool. Add Accent, salt, lemon juice and oil; mix well. Refrigerate overnight. Next day add celery, onion, green pepper, olives, pimentos and mayonnaise. Mix very well! This is the secret! Refrigerate. Remove salad from refrigerator two hours before serving.

(I had dinner at a couple friends' house and she served this as an appetizer)

It was wonderful and simple and I asked her if I could share it with you!

1 cup black beans, rinsed and drained
½ cup thawed frozen corn kernels
3 scallions, thinly sliced
1 plum tomato, chopped
½ jalapeno pepper, seeded and minced (amount optional)
2 Tbles chopped fresh cilantro (amount optional)
1 ½ Tbles lime juice

Serve with pork or by itself with chips.




(This is Donna Dusen's recipe. Donna was one of my good friends in Burlington, Iowa. They now live in Colorado, but this a wonderful recipe of hers.)

1 ½ cup cauliflower, flowered
15 cherry tomatoes, halved
½ cucumber, sliced
1 16 oz can diagonal-cut green beans, drained
½ tsp dill weed
½ tsp salt
½ cup Italian Salad Dressing

Mix ahead….
Serves 4 - 6

(Served at Baby Shower I went to June 16, 2012)

1/3 cups red-wine vinegar
2 Tbles extra-virgin olive oil
1 Tbles chopped fresh dill or oregano or 1 tsp dried garlic powder
¼ tsp salt
¼ tsp freshly ground pepper
6 cups chopped romaine lettuce
2 ½ cups (about 12 oz) chopped cooked chicken
2 medium tomatoes (chopped) or halved patio tomatoes
1 medium cucumber (peeled, seeded, and chopped)
½ cup finely chopped red onion
½ cup sliced ripe black olives (I prefer Greek Olives)
½ cup crumbled feta cheese

Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.

Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken, or quickly poach a couple of boneless, skinless chicken breasts while you prepare the rest of the salad.

(Betzy is a friend of mine who now lives in St. Louis, but she served this salad at her home for a luncheon a couple of years ago… is so good and so refreshing! There are many versions of this, but this particular one is simply wonderful !)

½ cup slivered almonds (toasted)
1 head iceburg lettuce
1 cup spinach
1 11-ounce can mandrain oranges, drained
1 cup seedless grapes, halved
1 avacado, diced


½ cup vegetable oil
½ cup white vinegar
1 clove minced garlic
2 Tbles packed light brown sugar
2 Tbles minced fresh chives
1 Tbles curry powder
1 Tbles soy sauce


(Martha Sue)

½ medium red onion, chopped finely
12 large eggs
1 stalk celery (with leaves), chopped finely
½ cup mayonnaise
2 Tbles chopped fresh dill (I used dried)
2 Tbles whole-grain mustard
1 Tbles plus 1 tsp freshly squeezed lemon juice (I used bottled)
2 tsp salt (I love salt, but I don't think it needs this much)
Black pepper

Hard boil eggs (of course) then cool them. Peel and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add eggs to mayonnaise mixture and mix.

From one of my favorites
(The Pillsbury Family Cookbook)

3 cups diced cooked chicken
1 cup sliced celery
½ cup mayonnaise
2 Tbles white vinegar
1 tsp salt
1 Tbles minced parsley

Combine ingredients; mix well. Chill until serving time.

From this basic recipe, you can add other ingredients like:
1 cup diced apple
½ cup broken walnuts
Or 2 hard-cooked eggs, cut into pieces
½ cup cooked peas
¼ cup canned sliced mushrooms
Or 1 cup grated carrots
2 Tbles chopped sweet pickle
2 Tbles pickle liquid
1 cup shoestring potatoes
I prefer the basic recipe….I'm having our Birthday Group for a luncheon in August and I'm going to serve the Basic Chicken Salad on lettuce leaves and the Blue Rose Fruit Dip (in the "Dessert" section of Martha Sue's recipes) and sliced fresh fruit.


½ of 8-ounce French baguette, cut in 3/4-inch cubes
Olive oil no-stick cooking spray
4 medium tomatoes, cut into 1-inch pieces
1/3 cup slivered red onion
¼ cup chopped fresh basil leaves
3 Tbles red wine vinegar
2 cloves garlic, minced
1 tsp coarse salt
¼ cup extra virgin olive oil
Freshly ground black pepper

Place bread cubes on foil-lined jellyroll pan; coat with cooking spray. Bake in 400 degree oven stirring occasionally until lightly toasted, about 4 to 6 minutes; set aside.

In large serving bowl, combine tomatoes, onion, and basil. In small bowl, combine vinegar, garlic, and salt. Whisking vigorously, add olive oil in slow, steady stream until well blended. Drizzle over tomato mixture; gently toss until well mixed. Let stand at room temperature for 10 minutes. Just before serving, add toasted bread to tomato mixture; gently toss until well mixed. Season with pepper.
Serve immediately.
(Makes 6 servings)

(I have made this many times and it is wonderful!!! I have served it as a dessert too.)

1 8-oz pkg Cream Cheese, softened
2 Tbles lemon juice
1 tsp grated lemon rind
½ cup whipping cream
¼ cup powdered sugar
2 cups peach slices
2 cups blueberries
2 cups strawberry slices
2 cups grapes
2 Tbles chopped nuts

Combine cream cheese, juice, and rind, mixing until well blended. Beat whipping cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture. Chill. Layer fruit in 2 ½ -quart bowl, preferably a straight-sided bowl. Spoon cream cheese mixture over top layer; sprinkle with nuts. Chill.

(from Saint Louis Days, Saint Louis Nights Cookbook)

1 ½ cups bean sprouts, rinsed and drained
2 cups cooked shrimp
1 8-oz can water chestnuts, drained and minced
¼ cup minced green onions
¼ cup minced celery
5 ounces chow mein noodles

¾ cup mayonnaise
1 Tbles lemon juice
1 Tbles soy sauce
3/8 tsp powdered ginger

Combine bean sprouts, shrimp, water chestnuts, green onions, and celery in a bowl.

Combine Soy Mayonnaise ingredients in a separate bowl and mix well.

Add Soy Mayonnaise to salad and stir together; refrigerate.

Just before serving toss with chow mein noodles, or serve on top of chow mein noodles.

(This is a simple recipe which can be made in advance.)


½ pound spinach or mixed greens
1 can mandarin oranges, drained
½ cup sliced ripe olives
½ cup sliced red onion
¼ cup crumbled feta cheese

¼ cup olive oil
4 tsp balsamic vinegar
1 ½ tsp Dijon-style mustard
¼ tsp salt
¼ tsp black pepper

Combine oil, vinegar, mustard, salt and pepper. Stir together until blended.
Combine spinach, mandarin oranges, olives, and onion.
Pour dressing over salad; toss to evenly coat. Top with feta cheese.

Makes 4 servings.
                    BAKED SEAFOOD SALAD
                   NACA Bicentennial Cookbook

                               Serves 6 - 8

1 cup chopped celery
½ cup chopped green pepper
¼ cup minced onion
1 cup flaked, cooked, or canned crab meat
1 cup canned or cooked small shrimp
1 cup mayonaise
1 tsp worcestershire sauce
½ tsp salt
1 cup fine dry bread crumbs or cornflake crumbs
(sprinkle with paprika)
2 Tbles butter

lemon slices

Combine 1 cup chopped celery, ½ cup chopped green pepper, ¼ cup minced onion. Add 1 cup flaked, cooked, or canned crab meat, 1 cup canned or cooked small shrimp, 1 cup mayonaise, 1 teaspoon worcestershire and ½ teaspoon salt. Mix lightly. Place mixture in individual shells or shallow baking dish. Sprinkle with 1 cup fine dry bread crumbs or cornflake crumbs and paprika. Dot with 2 Tablespoons butter. Bake 350 degrees for 30 minutes Serve with lemon slices
(from Williams-Sonoma's Thanksgiving & Christmas cookbook)

"Be sure the pears are ripe, but still firm. A good, natural goat's or sheep's milk feta cheese has the best flavor and crumbles well for a salad."

3 - 4 large bunches watercress
4 - 5 ripe but firm pears
1 or 3 lemons
½ tsp salt
3 Tbles honey, preferably thyme honey
½ cup mild extra-virgin olive oil
Freshly ground pepper
1 ½ cups (6 oz) walnut halves, broken into small pieces
½ lb feta cheese, crumbled

Wash and trim the watercress, removing and discarding the tough stems and old leaves. Drain, dry and wrap in a clean damp kitchen towel. Place in the refrigerator for at least 1 hour to chill and crisp.
Peel, quarter and core the pears. Cut each quarter into 3 lengthwise slices and place in a bowl with the juice of 1 lemon. Toss carefully and thoroughly to keep the flesh from turning brown.
Squeeze 3 Tbles of juice from 1 or 2 lemons into a small bowl. Add the salt and stir to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.
Arrange the watercress on individual salad plates and top with the pear slices. Scatter the walnut pieces and crumbled cheese over the top. Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.
Serves 8 - 10

(from Famie’s Adventures in Cooking)

1 ½ lbs small redskin potatoes
½ lb bacon, diced small
½ cup plus 2 Tbles olive oil
1 leek (white part only), rinsed thoroughly, finely chopped
¼ cup apple cider vinegar
3 tsp whole grain mustard
3 tsp brown sugar
Salt and pepper to taste

1. Place the potatoes in a large stockpot, cover with water, and bring to a boil. Reduce the heat and cook the potatoes about 20 minutes or until they are tender. Remove from heat, let cool, and cut the potatoes into quarters. Set aside.
2. Cook the bacon in a large sauté pan until crispy. Drain on paper toweling.
3. In a large sauté pan, heat 2 Tbles of olive oil. Add the leeks and sauté until tender, about 3-5 minutes. Add cooked bacon to the leeks.
4. In a large bowl, combine the quartered potatoes, bacon-leek mixture and fresh dill. Toss gently to combine.
5. In a blender, combine the cider vinegar, mustard, and brown sugar. With the blender on, slowly add the remaining ½ cup olive oil in a steady stream to combine well.
6. Pour the dressing over the potatoes and toss gently to coat. Season with salt and pepper to taste. Serve warm.

(from my Pig Out, Selected Recipes from
The Junior League of Waterloo-Cedar Falls, Iowa)
"Good for Thanksgiving dinner with turkey."

Planning: Must be made ahead; needs a 10-cup mold
Preparation Time: 45 minutes
Quantity: Makes 12-16 servings
Chilling Time: Several hours

1 pound fresh cranberries, ground
2 cups sugar
1 Tbles unflavored gelatin
¼ cup cold water
1 cup miniature marshmallows
½ cup pecans, chopped
1 cup white grapes, sliced
1 cup whipping cream

1. Add the sugar to the ground cranberries. Let stand for several hours.
2. 2. Pour off the juice from the cranberries and bring to a boil. Add the gelatin, dissolved in the ¼ cup cold water, to the cranberry juice. Add the ground cranberries, marshmallows, nuts, and grapes. Let the mixture cool until it begins to thicken.
3. Whip the cream and add to the slightly thickened gelatin mix and put in a mold.
4. Chill several hours until firm.

From Bright Party Ideas

1 cup Olive Oil 1 clove garlic, crushed
1 cup Mazola corn oil 1 Tbles salt
½ cup tarragon vinegar 1 tsp coarse ground pepper
¼ cup fresh lemon juice 1 Tbles dry mustard
Early in the day, blend dressing ingredients. Remove garlic clove before marinating the vegetables.
1 large head romaine or other leaf lettuce
1 onion, thinly sliced
2 cups green beans
2 cups artichoke hearts
1 cup pitted black olives
1 green pepper, cut in rings
1 red pepper, cut in rings
1 can anchovies
6 hard cooked eggs, quartered
2 cucumbers or zucchini, cut in julienne strips
4 tomatoes, quartered
Fresh parsley
Combine potatoes, beans, artichoke hearts and onions with the dressing. Marinate the mixture in the refrigerator for at least 2 hours, stirring gently 2 or 3 times. To serve, generously line large plate or tray with greens. Drain the marinated vegetables and spoon onto greens. Reserve the dressing. Arrange the remainder of ingredients attractively over other vegetables and garnish with parsley. Just before serving, pour a little dressing over all and put rest in a bowl at side of tray for self serve. Serves 10 – 12.

(from Picnics In The Park cook book)

2 cans (#303) sauerkraut, rinsed and drained
1 cup diced celery
1 green pepper, chopped
1 cup green onions, chopped
1 small can water chestnuts, sliced
1 medium jar pimentos, chopped

1/3 cup water
2/3 cup vinegar
½ cup vegetable oil
1 ¼ cup sugar

Heat dressing ingredients until sugar is dissolved. Mix the fegetables with the hot dressing and let cool slightly. Refrigerate overnight. This keeps for several days.

(from The Best of Bridge – Royal Treats for Entertaining)

1 to 2 Heads cauliflower
1 to 2 baskets cherry tomatoes
1 bunch broccoli, with stems
3 to 4 carrots, cut in small strips
1 bunch chopped green onions
2 to 3 stalks celery
2 cans button mushrooms
1 8-ounce bottle Italian dressing
Pitted black olives, drained

Prepare all vegetables, cutting into bite size pieces. Cherry tomatoes should be left whole. Put all ingredients in sealed plastic bowl or double plastic bag. Pour dressing over to cover all vegetables. Marinate and refrigerate for 24 hours turning frequently. Drain thououghtl before serving on a platter.

                                TACO SALAD
(from Celebrate San Antonio – by the San Antonio Junior Forum)
My son gave me this cookbook when he lived in San Antonio back in 1996…..

1 onion, chopped
4 tomatoes, chopped
1 lettuce head, chopped
4 oz grated cheddar cheese
8 oz 1000 Island dressing, French dressing or Western Salad dressing
Hot sauce to taste
1 10-oz bag tortilla chips
1 large avocado, sliced
1 lb ground beef, seasoned
1 15-oz can kidney beans, drained
¼ tsp salt
Tortilla chips, sliced tomato and avocado for garnish

In a large salad bowl, toss together onion, tomatoes, lettuce grated cheese, salad dressing and hot sauce to taste. Lightly crush and add tortilla chips on top. Layer avocado on top. In a skillet, brown and season ground beef. Add kidney beans and salt, simmer 10 minutes. Drain and mix into cold salad. Garnish with tortilla chips, avocado and tomato slices. Serve pronto!
Yield 6 to 8 servings.

"layers of patriotic red, white, and blue"
(from Recipes From Minnesota cookbook)

2 3-ounce packages raspberry jello
2 cups hot water
1 10-ounce package frozen raspberries, thawed
1 cup half-and-half cream
½ cup sugar
1 envelope unflavored gelatine
¼ cup cold water
1 cup sour cream
1 tsp vanilla
1 16-ounce can blueberries, undrained

Dissolve 1 package raspberry jello in 1 cup hot water. Stir in raspberries. Pour into an 8-cup mold. Refrigerate until firm. Heat half-and-half mixed with sugar. Soften unflavored gelatine in cold water. Stir into warm cream mixture until gelatine dissolves. Remove from heat and stir in sour cream and vanilla. Cool mixture; pour over first layer and refrigerate until firm. Dissolve 1 package raspberry jello in 1 cup hot water. Add blueberries and juice, stirring to combine. Cool mixture and pour over second layer. Chill until firm. (This recipe can be doubled and made in a 9" x 13" cake pan.)

(from Williams-Sonoma Thanksgiving & Christmas cookbook)

½ - ¾ lb baby salad spinach, carefully washed and trimmed
2 or 3 ripe avocados, depending upon size
4 or 5 medium-to-large oranges, preferably seedless
3 Tbles fresh lemon juice
½ tsp salt
¼ cup honey, preferably milk flavored
Freshly ground pepper
½ cup milk extra-virgin olive oil
3 Tbles minced sweet red onion or green onion
1 ½ tsp minced fresh mint leaves or 1 tsp crushed dried mint

(Grapefruit can be substituted for the oranges and watercress for the spinach. If cutting the avocado in advance, sprinkle with lemon juice to prevent it from discoloring.)

Wrap the spinach in a clean, damp kitchen towel. Place in the refrigerator for at least 2 – 3 hours to chill and crisp.
Cut each avocado in half, remove the pit and then peel. Cut lengthwise into thin slices; set aside. Peel the oranges, remove any remaining white membrane covering them and then cut crosswise into thin slices, discarding any seeds. Set aside.
In a small bowl stir together the lemon juice and salt until the salt dissolves. Whisk in the honey and a little pepper, then whisk in the olive oil, onion and mint. Taste and adjust the seasoning. Set aside.
To assemble, arrange the chilled spinach on individual plates. Top with avocado slices and orange slices. Whisk the dressing again and drizzle over the salad, or pass it separately in a bowl.
Serves 8 - 10

(from my Manna from Messiah cookbook)
"Manna from Messiah
is a collection of favorite recipes compiled by the women of Messiah Lutheran Church, Burlington, Iowa". This particular recipe is Carol Benne’s, a good good friend of mine when we lived in Burlington, and still is today!

1 (1-lb)can sauerkraut
1 (2-oz )can sliced pimento, drained
½ cup chopped green onions
¼ cup sliced celery
1 cup coarsely shredded carrots
1 green pepper (seeded and sliced)
¼ cup vinegar
½ cup sugar
¾ tsp salt
1/8 tsp pepper
Iceberg lettuce (optional)
Chopped parsley (optional)

1. Empty the sauerkraut into a wire strainer and drain, pressing out all the liquid.
2. Combine in a bowl, the kraut, pimento, onion, celery, carrots, and green pepper. In a small bowl, combine the vinegar, sugar, salt, and pepper; stir until sugar is dissolved. Pour over the sauerkraut mixture.
3. Mix together lightly. Cover and refrigerate at least 30 minutes or up to about 6 hours. Makes about 8 servings.

(from The Pillsbury Family Cookbook)
It’s Spring time and that means salads!

15 ½-ounce can French-style green beans
15 ½ ounce can yellow wax beans
15 ½ ounce can red kidney beans
¾ cup cider vinegar
¾ cup sugar
1 Bermuda onion, thinly sliced
¼ cup diced green pepper
1 Tbles soy sauce
1 tsp celery salt
½ tsp monosodium glutamate
½ tsp salt
½ tsp black pepper
¼ cup salad oil 8 to 10 servings

In a large bowl combine all ingredients except salad oil. Cover. Marinate in refrigerator overnight. Just before serving, drain well. Toss with salad oil.

                                GREEK SALAD
Fortnightly Favorites)

Serving Size: 8
Pepper, to taste
Garlic salt, to taste
Oregano, crushed and to taste
1 head lettuce, broken up
1 head romaine lettuce, broken up
Parsley, chopped and to taste
2 green onions, chopped
½ pound feta cheese, crumbled
1 can black olive
2 Tbles olive oil
2 Tbles lemon juice

Tomato wedges
Cucumber wedges

Sprinkle a salad bowl generously with pepper, garlic salt, and oregano.
Add remaining ingredients, lettuce through lemon juice, and toss in salad bowl.
For a Villager’s Greek Salad, add tomato and cucumber wedges.

(Susan Liter, author of Company’s Coming says, "I think this is the most requested recipe I have! It is so easy to make! It makes a large salad, so if you’re feeding a small group, you might cut it in half. The key is to not make it too far in advance because it will get soggy. I’ll also save you the time and let you know it’s not good left over, although you don’t usually have to worry much about any left over!"

1 bag lettuce salad mix (just the regular kind)
½ bag grated sharp cheddar cheese
1 box Triscuits
¼ to ½ cup sugar
1 jar Helmans real Mayo

Put salad mix in a large bowl (make sure you’ll have enough room in your bowl to mix it). Sprinkle grated cheddar on top. Break up box of Triscuits into bite-size pieces and layer on top of cheese. Sprinkle a layer of sugar on top (I usually use about ½ cup – you can always add more if you need it after you mix).
Top with a generous layer of Helmans real mayo. I usually use about ½ to ¾ of a jar. Refrigerate 1 hour. Before serving, mix well.