This document provides recipes from Glenda DeFord that were posted in 2009, including: 1) A chicken salad made with cooked chicken, crushed pineapple, and pecans mixed with Miracle Whip. 2) A ham salad inspired by Hayes Grocery Store using ham, Colby cheese, pickle relish, and slaw dressing mixed with mayonnaise. 3) An egg salad using hard boiled eggs, cooked and crumbled bacon, and Miracle Whip. 4) A rich cream cheese brownie recipe that resembles cheesecake when refrigerated, made with a brownie mix, cream cheese mixture, and frosting.

1. Some favorite recipes from Glenda DeFord, posted 12/03/2009
Chicken Salad
Chicken tenderloins or breasts, cooked and cubed
1 small can crushed pineapple, drained
Chopped or crushed pecans
Miracle Whip
Use spoon to mix.
Ham Salad (Hayes Grocery Store Style)
1 lb. Ham (I buy sliced Plumrose in the package)
Colby cheese, about 2 cups
Sweet pickle relish, about ¾ small jar, drained
Marzetti’s slaw dressing, about 1/3 to ½ jar for zing
Hellman’s Mayonnaise, as much as you like
Use the food processor, grind ham and cheese, add pickle relish and slaw dressing, blend. Add enough mayonnaise to make the consistency you
like.
(This recipe makes gobs of filling)
Egg Salad--Inspired by Gail Butcher
6 hard cooked eggs, chopped
1 lb. bacon, cooked crisp, crumbled
Miracle whip
Use a spoon to mix this. You don’t want a paste.
Cream Cheese Brownies (looks like cheesecake if you make the day before and refrigerate) Adapted from Debby Alexander's recipe.
1 family style brownie mix, use recipe for cake type (3 eggs)
Mix up according to recipe, set bowl aside.
Grease and flour bottom ONLY of 13 x 9 x 2 inch pan. You want the sides to be able to climb up the pan to have an even top.
Then in separate bowl:
Mix thoroughly with electric mixer-
8 oz. cream cheese
5 1/3 tablespoons butter (1/3 cup) do not substitute other types of fat
1/3 cup sugar
2 tablespoons flour
1 teaspoon real vanilla
Dash salt
2 eggs
Pour ½ brownie batter into pan, spreading as evenly as possible. Cover the top evenly with the cream cheese mixture. Pour on the remainder of
the brownie batter and spread evenly without mixing into the cream cheese. Take the back of a spoon and go through all layers, making a large
“S” not more than twice . Too much “S’ing” and brownies will not be as pretty and distinctly “marbled”.
Bake according to directions on the brownie box. DO NOT OVERBAKE! Cool 15 minutes and turn out onto cooling rack and then flip onto plate.
Frost with can of frosting of your choice—I like Duncan Hines Buttercream Milk Chocolate. I think a little almond extract into the frosting is
good, though Kevin doesn’t like it that way!
Really try to do these the day before—they are worth the wait. Cut small servings as these are very rich. I serve them on a plate with green
and purple or red grapes. Sometimes I do make them without the frosting and just dust with powdered sugar. Good, but not as yummy!
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2. Favorite Dip
2 packages of 8 oz. each cream cheese
1 can of Red Gold salsa (I like mild)
Beat with electric mixer to your preference (I like some chunks of cream cheese to be there, but it can be thoroughly blended).
I offer these with tortilla chips, etc., but also have hollowed out peppers or a head of green cabbage and used it as vegetable dip. This is a big
hit at parties. Mmmmm!
Pasta Salad
1 lb. box of pasta, (I use mini-penne pasta) cooked
Large jar of drained mushroom slices or pieces, more if you like
1 package of pepperoni slices
Thin red onion slices
Sliced green olives
Cubed co-jack cheese, or whatever cheese you like (if you buy the cubes, cut smaller)
1 regular bottle Wish Bone Italian Dressing (there is a more “robust” flavor, but I like the original)
Toss ingredients together. Chill.
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