Almond Chicken Salad

4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)

1. In large bowl combine chicken, grapes, celery, onions, eggs.

2. In another bowl, combine the next 9 ingredients; stir until smooth.

3. Pour over chicken mixture and toss gently.

4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.

Broccoli Bacon Salad

Not really a food storage dish, but good just the same!

10 slices bacon, crisp, crumbled
1 bunch broccoli, cut very small
1 small red onion, coarsely diced
1 cup raisins
1/2 cup sunflower seeds
grated cheese

Dressing:
3 tbsp. vinegar
1/4 cup sugar
1/3 cup mayo

Fry bacon until crisp; drain well on paper towels; crumble when cool. Combine bacon, broccoli, onion, raisins, sunflower seeds, and cheese. Mix vinegar, sugar and mayo. Pour over salad just before serving; mix well and serve.

Classic Sour Cream-Banana Bread

1/2 stick butter, softened (or 1/4 cup plus 2 tbsp. of olive oil)
1 cup sugar
1 cup mashed fully ripe bananas (2-3 bananas)
1 cup sour cream
2 eggs
2-1/4 cups wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts

HEAT oven to 350ºF. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.