Source: http://m.kidspot.com.au/best-recipes/chicken+24/chicken-meatballs-recipe+3733.htm

Ingredients
1kg chicken mince
1 cup breadcrumbs
2 eggs, lightly beaten
2 tsp cumin
2 tsp powdered chicken stock
2 cloves garlic
4 tbsp vegetable oil

Method
In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.

Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.

Serve with tzatziki and Lebanese bread and a garden salad.

Notes
I place these on skewers and give them to my kids. They have never turned them down EVER!
The reason I always make such a large batch is because these are so popular. They are fine hot or cold and travel really well in a lunch box or on picnics.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

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Source: http://allrecipes.com/Recipe/Honey-Mustard-Dressing-II/Detail.aspx?evt19=1



Original recipe makes 6 tablespoons

•        1/4 cup mayonnaise
• 1 tablespoon prepared mustard

• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

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Source: http://allrecipes.com/Recipe/Holiday-Chicken-Salad/Detail.aspx?evt19=1




Original recipe makes 12 servings

•      4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery

• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

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Found two interesting websites for french dressing. Both have quite good reviews.

<Aunt Betty's French Dressing>
Source: http://allrecipes.com/Recipe/Aunt-Bettys-French-Dressing/Detail.aspx?evt19=1

For variations I have used flavored vinegars, red wine, and balsamic vinegars. 


Original recipe makes 3 cups

•       2/3 cup ketchup
• 3/4 cup white sugar
• 1/2 cup white wine vinegar
• 1/2 cup vegetable oil

• 1 small onion, quartered
• 2 teaspoons paprika
• 2 teaspoons Worcestershire sauce

Directions

1. Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.

<My Grandmother's French Dressing>
Source: http://allrecipes.com/Recipe/My-Grandmothers-French-Dressing/Detail.aspx?evt19=1



Original recipe makes 9 servings

• 2/3 cup ketchup
• 1 cup white sugar
• 1/2 cup white vinegar
• 1 cup vegetable oil
• 1/2 cup lemon juice

• 1 teaspoon salt
• 1 teaspoon paprika
• 1 1/2 small onions, grated
• 2 cloves garlic, pressed
• 1/4 cup crumbled blue cheese

Directions

1. Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

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Source: http://allrecipes.com/Recipe/Sweet-Restaurant-Slaw/Detail.aspx?evt19=1



Original recipe makes 8 servings

•      1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip™)
• 3 tablespoons vegetable oil

• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds
  
  
  
  

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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Source: http://allrecipes.com/Recipe/Classic-Macaroni-Salad/Detail.aspx?evt19=1



Original recipe makes 10 servings

•        4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot(optional)
• 2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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Source: http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx?evt19=1



Original recipe makes 4 servings

•   2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika

• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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Source: http://allrecipes.com/Recipe/Jamies-Cranberry-Spinach-Salad/Detail.aspx?evt19=1



Original recipe makes 8 servings

•       1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds

• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

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