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Sauerkrautsalat mit schinken (sauerkraut salad with ham) Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust s
20-minute potato salad Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain.
Toss with remaining ingredients; refrigerate. Makes 6 servings.
Summer apple salad Soften gelatin in cold water; stir well. Add sugar and salt. Gradually add
boiling water, stirring until gelatin is dissolved. Add vinegar and lime
juice. Chill until consistency of unbeaten egg white. Fold in apple, green
pepper, and onion.
Chocolate layer cake with milk chocolate frostingte Make cake:
Put oven rack in middle position and preheat oven to 350F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment
or wax paper. Butter paper and dust pans with flour, knocking out excess.
Sift together flour,
Red potato salad Boil cut up potatoes until tender; drain. In small bowl, put mayo, red wine vinegar, sugar, garlic salt and pepper. Whisk together. Put red onion and parsley into large bowl. Put drained potatoes on top of onions. Pour dressing over top. Stir togeth
Achiote marinated shrimp salad For the paste: In a blender or food processor, puree first 9 ingredients
and then slowly add the lemon juice and 1/4 cup oil.
For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and
cook, stirring for 6 to 8 minutes or until shell
Wild mushroom flan with a warm spinach salad Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic
Ambrosia salad Drain fruits well. Combine all ingredients except lettuce and salad
dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce
cups with salad dressing, if desired.
Five cup fruit salad Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis
Nancy's tuna salad Contributor: Nancy's ingredients
Barbecued shrimp salad Dissolve wasabi in warm water. Stir well with spoon to create a smooth
paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and
reserve in serving dish. With damp cloth, remove dirt from endive. Slice
heads in half lengthwise.
Broccoli raisin bacon salad In a large bowl, combine the broccoli florets, onions, raisins, sunflower seeds and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, ov
Six layer bars In 2-quart (12 x 7-inch) baking dish, melt butter 45 seconds. Add the next
five ingredients, layer by layer. Cook, uncovered, 8 minutes on High or
until mixture just begins to show brown areas. Cool. Cut into bars. Makes
48 to 54 bars.
Chicken orzo salad In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two ta
White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours.
Make
Hot spinach salad In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover and
refrigerate. Immediately before serving time, place bacon in an 8-inch
skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring
often. Remove bacon with a
Mandarin salad Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce
and peanuts.
Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a
jar. Shake well to blend. Toss the salad with the desired amount of
dressing.
Greek pasta salad 1. Toss and stir together for dressing:
olive oil, white vinegar, green onion, basil, oregano, garlic salt, and parmesan cheese.
2. Cook pasta and drain.
3. Add cheese, peppers, tomatoes and olives. Toss with above salad dressing. Chill before serving.
Lemony chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Chill until slightly thickened.
Stir in chicken, celery and red pepper. Spoon i
Another bean salad Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in
a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours.
NOTES:
* A cold pasta dish -- This salad is quick and easy. It's best if made
several hours
Taco pasta salad Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese,
Zeughauskeller potato salad (The Zeughauskeller is a big, cheerful restaurant in Zuerich which
specializes in sausages, as well as serving steak, chicken, fish, and very
good beer and Swiss wine, in an atmosphere of relaxed history [the
restaurant building used to be the
Smoked trout & hearts of palm salad
Fruited spinach salad * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
and cubed
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PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium
In a screw top jar combi
Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar
French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender.
2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard
cups. Dust with flour; shake out excess. Place dishes in roasting pan.
Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour;
whisk 1 minute. Gradually add milk a
Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this
mixture for several hours. Bake the chicken, skin side up, for 45 minutes
at 350 degrees F. Let the cooked chicken cool. When the chicken is cool,
shred it.
Deep-fr
Turkey macaroni salad Cook the macaroni according to the package directions and drain. Rinse with
cold water and drain again. Rinse the frozen peas with cold water to
separate and drain. Mix the macaroni, peas and remaining ingredients
except the lettuce. Cover and refriger
Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar,
lemon juice, allspice, and pepper in a medium bowl.
Trim the fat from the roast beef. Stack the beef slices and cut lengthwise
in half and then crosswise into 1/2-inch-wide
Lentil salad (vrg) In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whol
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay l
Wok charred tuna and cucumber salad How to Prepare Tuna:
Mix together the olive oil, soy, garlic and ginger in a shallow baking
dish. Add the tuna and marinate, cover and place in the refrigerator for 30
minutes. Heat a wok until smoking. Season the tuna all over with salt and
Melon grape salad Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When
ready to serve, pour out the liquid, drying out serving bowl. Whisk
together remaining lime juice, honey and mustard. Toss with fruit.
from Lee Bailey's Southern
Sesame spinach salad Wash spinach thouroughly and trim off tough stems. Spin or pat dry. Mix
remaining ingredients together and toss with spinach. Food Exchange per
serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; CHO: 0mg; CAR:
5g; PRO: 3g; SOD: 217mg; F
Strawberry salad supreme Dissolve jello in boiling water. Add strawberries, pineapple, juice from
both, and salt. Pour 1/2 of the jello mixture into a mold and refrigerate
until set. Beat cream cheese into the sour cream. Spread cheese mixture on
top of the molded jello a
Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them.
In the botto
Garden turkey & rice salad Combine first eight ingredients in medium bowl. Combine Italian dressing
and lemon juice. Pour dressing over salad; mix well. Refrigerate until
ready to serve. Makes 3 servings.
FOOD FACTS: Per serving, calories 380; protein 28g; carbohydrate 5
Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In
a small mixing bowl combine mustard, vinegar, oil, and salt and pepper.
Mix well, then toss with beef mixture. Refrigerate until ready to serve.
Serve on bed of lettuce with
New potato salad with dried tomatoes Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp.
of the salt. Partially cover and bring to a boil over high heat. Boil
gently for 15 minutes, or until potatoes are tender but still firm.
Meanwhile, place dried tomato
French potato salad with bacon 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil.
2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Re
Baked chicken salad (oster kitchen center cookbook) Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery
into casserole. Blender - chop nuts and add to chicken. Put 2 cups of
potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set aside.
Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while
hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard,
sugar and flour. Heat water and vinegar to boiling point. Place bacon,
sliced and chopped fine in
"mexican five layer dip" Peel avocado and cut up - layer in the bottom of a 10" pie plate or quiche
pan. Cut tomatoes and layer on top of avocado. Mix 1 cup of mayo with the
2 taco seasoning mixes and layer on top of tomatoes. Slice olives and layer
on top of mayo
Whole-wheat pasta salad with grilled zucchini and olives In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil.
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot
Springtime chicken salad *** nfxs18b VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c
lemon juice and water or broth to cover in a 9-in skillet. Place over
med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mi
Peach and arugula salad Whisk together vinegar, juice, and salt, then add extra-virgin oil in a
stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds,
then transfer to a bowl of ice water. Peel peaches and cut each into 6
wed
Cherry coke salad Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2
hours or until set. Serve cold.
Thai beef salad 1) Roast the beef in the oven at 450 F until cooked till medium (135F internal temperature). Allow the meat to rest for 15 minutes before slicing
2) Slice the tenderloin into thin slices
3) Add sliced beef, garlic, mint, chili, onions,lemon juice, fish s
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