Cook pasta in boiling salted water according to package instructions. Add 1 Tablespoon of salt to 4 quarts of boiling water to season. Drain pasta. Cool. Set aside.

Cook bacon in frying pan or oven until crispy. Cool. Crumble.

In a large bowl, combine Miracle Whip, lemon juice, hot sauce, sugar, chicken bouillon, black pepper and onion. Stir to combine.

Fold cooked pasta and bacon into sauce mixture. Chill for at least 2 hours.

Right before serving, fold in sliced romaine and tomatoes.

Boil 3 large potatoes and egg until done (potatoes should be easily pierced with fork)

Pour out hot water and let stand or place in refrigerator to cool.

Cut cooled potatoes into bite size pieces and place in large mixing bowl.

Grate entire cooked egg into bowl.

Mix remaining ingredients with potatoes. For a lumpier potato salad, use a spatula to fold ingredients together. For a smoother consistency, use a spoon to stir.

Rinse and drain chick peas.

In a medium bowl, combine all ingredients and toss.

Cover and refrigerate at least three hours to let the flavors combine.

Before serving, taste the salad. Sprinkle with a little kosher salt if needed. If the salad is dry, drizzle with a little extra virgin olive oil. Toss before serving.

Wash and boil potatoes until tender, drain and cool. Peel and cube potatoes.

Sauté chopped celery and onions in butter with a pinch of white pepper and a pinch of Tony’s seasoning for 1-2 minutes.

In a large bowl mix potatoes, sugar, Tony’s seasoning, white pepper, and smoky paprika. Stir in mayonnaise, mustard, sweet relish, chopped eggs without yolks, celery and onion sauté.

Fold in drained pimentos.

Garnish with sliced egg and a sprinkle of smoky paprika.

Chill in the refrigerator for at last 2 hours or overnight.

Cut red potatoes into quarters (or smaller depending on size and personal preference). Bring water to a boil, and boil potatoes 10-15 minutes. Drain and let cool in the refrigerator.

Peel the shell from the eggs. Separate the egg yolk from the whites. Chop all of the egg whites, and only 2-3 yolk.

Chop the onions, celery, green onions, and pickles.

In a bowl, mix the mayo, red wine vinegar, sugar, salt, pepper, and mustard. Add the potatoes, egg, onion, celery, green onion, pickles, and pimentos. Mix well.

Cover the potato salad and refrigerate at least 3 hours. Before serving sprinkle fresh parsley or bacon crumbles on top.

Boil cubed potatoes in water with 2 tsp Kosher salt until soft, but still a little firm. Drain.

In a medium bowl, combine sour cream, mayonnaise, pepper and Tony’s seasoning.

In a larger mixing bowl, combine potatoes with bacon bits, onions, and cheddar cheese. Reserve some of the bacon, onion and cheese for the topping.

Fold the sour cream mixture into the potatoes.

Pour into a baking dish. Top with the reserved bacon, onions, and shredded cheese.

Before serving, bake in a preheated 350 F oven for 15 minutes or until the cheese melts.

This dish can be made ahead and refrigerated before baking.

Combine all of the ingredients in a large bowl

Chill

Drizzle the chicken breasts with olive oil. Season generously with salt and pepper. Bake on a cookie sheet in a preheated 350 F oven for 35-40 minutes. Cool. Remove skin and bones, shred meat, set aside.

Toast sesame seeds and slivered almonds in a nonstick pan over medium high heat for 5-10 minutes or until they begin to brown. Remove from heat, set aside.

In a small jar with a tight fitting lid, combine the salt, sugar, vinegar, black pepper, olive oil and sesame oil. Shake until everything is well combined. Set aside.

In a large bowl, add the lettuce, green onion, chow mein noodles, toasted sesame seeds and slivered almonds and the cooked chicken.

Pour dressing over the salad and gently toss. Serve immediately. The dressing will make the salad soggy if you mix it too early, so toss right before serving.

In a small, brightly colored bowl (something that’s fun to whisk in)…combine the Miracle Whip, white vinegar, sugar and mustard. Whisk together until smooth.

Cook the macaroni as directed on the package, drain (do not rinse) and cool.

In a large bowl, gently combine the macaroni, celery, carrot, green pepper, onion, chopped eggs. Fold in the dressing mixture.

Top with sliced egg, paprika, and chill at least two hours before serving.

In a small saucepan over medium high heat, bring the vinegar and sugar to a boil. Cook and stir until sugar is dissolved. Gently boil for another 3 minutes.

Remove from heat and cool for 5 minutes.

In a medium bowl, whisk together the cooled vinegar mixture, mayonnaise, cream, salt and black pepper.

Toss dressing with coleslaw, green pepper, red cabbage, red onion and parsley.

Cover and chill for thirty minutes before serving.