Alfred portale's jumbo asparagus salad Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan,
and Lemon Vinaigrette
1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper
to taste in a medium bowl. Whisk in olive oil and set aside.
2. Brin
Dottie adamson's mock crab salad or celeriac dip (narsai) Grate 1-1/2 Cups peeled raw celery root on finest shredder.
Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave
for 1-2 hours in refrigerator. Mix again. Serve on tiny crackers like wheat
thins.
VARIATION: use lowfat mayonnais
Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.
Section th
Chopped salad with fresh corn Blanch green beans in boiling water for 30 seconds. Drain well and place in
large bowl. Toss with cucumber, tomatoes, capers, sweet red pepper, corn,
dressing, and salt and pepper to taste. Cover and refrigerate one hour.
Adjust seasonings.
24-hour salad Combine eggs, lemon juice, sugar, and salt and cook over low heat until
thick. Add butter and cool. Fold cream into cooled mixture. Combine this
mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
hours so the delicate fl
Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures
and temperatures. Skinned and boned chicken breast halves are coated with a
spicy wheat germ mixture, broiled, sliced and arranged on top of several
different kinds of le
East-west asparagus salad Cut or break off the tough bottoms of the spears. Cut spears into
2-inch pieces. Drop into a pot of boiling water and simmer 2 minutes,
or just until tender. DO NOT OVERCOOK. Drain and rinse immediately
under cold running water until the aspara
Salat pilpelim (sweet pepper salad) Tear 5 each peeled and seeded roasted red and green bell peppers into long,
thick strips, and transfer to a colander for 10 minutes to drain any
excess liquid.
Meanwhile, combine white vinegar, kosher salt, and sugar in a large
ceramic or glass bowl.
Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.
*** Recipe Variation - process 1/4 c sugar with 1 c gresh basil
Tomato feta salad Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully a
Tortellini garden salad Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boilin
Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice.
2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.)
3. Mix together the eggs and
Four bean salad Blend above ingredients.
Pour over drained wax, green,kidney, and garbanzo beans.
Chill overnight.
California brown rice salad (vegan) Drain fruit cocktail, reserving 1/4 cup liquid; save
remainder for other uses. Cook rice according to
package directions; chill thoroughly. Toss rice with
fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liqu
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours
Artichoke salad In a wooden salad bowl, mash garlic and salt with a strong fork.
Add fresh artichoke hearts, and mash with the garlic and salt.
Add olive oil, stir, add lemon juice, stir, add wine vinegar,
stir, stir, add hot sauce, stir, add Lea
&
Perrins Worcesters
Molded turkey-pineapple salad Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5
minutes. Boil the chicken broth and pour it over the gelatin. Stir
to dissolve. Add the remaining cup of pineapple juice and chill until
thickened.
Meanwhile, combine the remaining
Springtime chicken salad 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
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.
German potato salad (kartoffelsalat) Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them, and
drop them into a bowl. In a small bowl, whisk the remaining ingredients.
Taste, and adjust seasoni
Orange-pineapple salad Cook pineapple in juice for two or three minutes, add jellos and cook
another minute or two, pour in casserole dish and let cool, then stir in
cottage cheese and cool whip. Set in ref. for two or three hours. Will
keep for days.
Avocado and smoked fish salad 1. Layer a dish with plastic wrap. Put the following in layers:
-avocado, mixed with lemon juice
-sour cream
-dill
-fish
-shallots
-potatoes
Cover with the plastic wrap. Put in a fridge for 15-20min. turn upside down, serve with a slice of lemon.
Blueberry potato salad Prepare the dressing by combining the vinegar, oil, sugar, salt,
basil, and pepper, blending well. In a large bowl, combine the
dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped s
Italian new potato bake MIX oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
PLACE in 15x10x1-inch baking pan.
BAKE at 400°F for 45 minutes, stirring after 20 minutes.
French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion.
Tarragon vinaig
Portuguese potato & giblet stuffing Turkeys appeared on Portuguese tables as early as the 16th century,
introduced by explorers, so Portuguese turkey stuffings have a long
history.
Fry the onion gently in the butter, chop the giblets small add to the
onions and cook gently until tender. Co
Grilled eggplant salad with onion and cucumber 1. Lightly brush eggplant slices with oil and put them on a tray.
2. On a barbecue with lid, place grill 5-6" over a solid bed of hot
coals (you can hold your hand at grill level only 2-3 seconds). When
grill is hot, rub it lightly with a
Chopstix glass noodle salad Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpea
Vichyssoise (chilled leek and potato soup) "Here is the mother of the family in all her simplicity. You'll note
there's no chicken stock here, just water, leeks, potatoes, and salt in the
soup base. However, you may include chicken stock if you wish, and you may
certainly include mi
Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 m
Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning
mixture. Stir celery and onions into finished salad. Layer salad greens,
tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass
bowl or casserole. Garnish with
Hot dutch potato salad Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes.
Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed
potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.
Variation: Add ch
Cranberry salad #1 Dissolve jello in hot water, add sugar, juices and pineapple syrup.
Chill until partially set, add other ingredients and pour into a lightly
greased mold.
Top with mayonnaise if desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.
Red cabbage salad Fry bacon in medium-size fry pan until crisp. Remove and reserve
bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until
sugar is dissolved. Pour this hot mixture over the cabbage. Toss
with vegetable oil, salt, pepper, and carawa
Cold lentil salad Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in
other things except for tomatoes, parsley and green onions. Chill. Add
rest of the stuff. Serve cold with or without har.boi.eggs. Yummy!!!
Good luck,
Richard Sanchez
Baked chicken salad from oster kitchen center 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
Meeting house potato salad Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, g
Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper
Cranberry salad #2 Cook cranberries, water and sugar until cranberries pop open.
Remove from heat and add marshmallows. Stir until melted.
Add jello. Set aside to cool.
Add apples, celery and pecans.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d &a
Quinoi or millet salad combine, let sit for at least 30 minutes, enjoy!
Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper,
and parsley in a salad bowl. Add the potatoes, ham, green onions, celery
and eggs. Toss to mix well. Cover and refrigerate for several hours or
until well chilled.
T
Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook
until thickened then cool. top salad with this and then put a little
whipped cream on top of this.
Recipe by: Mary McKinnon
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,
Broccoli salad 1 Combine the broccoli, tomato, bacon, green onions, and mozarella
a large bowl.
In a separate bowl mix together the sugar, mayonnaise, and vinegar. Pour
over broccoli mixture and stir well to combine. Chill until ready to
serve.
Winter potato salad Scrub potatoes, place in pot with enough water to cover, boil about 25 minutes until potatoes are cooked but firm. Cool slightly, peel skin when warm enough to handle, cut potatoes into medium-sized wedges. Toss potatoes with celery, garlic, oregano, salt
Barbecued salmon with andouille and potato hash In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes. Add the garlic and potatoes and sauté for 1 minute. Season with salt and pepper. Add the veal red
Barbecued bean salad In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by
not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinega
Apple salad Chop fruit into bite sized chunks.
Mix sugar, egg, and milk in a saucepan.
Cook until it bubbles around the edges, but do not boil. Remove from heat and add vanilla. Cool and pour over fruit. Toss and serve.
Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately.
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.
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Recipes
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