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HOT TURKEY SALAD

Ingredients: -1 2 Tablespoon(s) grated onion 2 Cup(s) cooked turkey 1/2 Cup(s) sliced almonds 1/2 Cup(s) grated sharp cheddar cheese Directions: 1. In a large mixing bowl, blend all ingredients together, except the 1/2 cup grated cheese and crushed potato chips. 2. Place turkey mixture in a shallow, heat-resistant, non- metallic 8-inch square baking dish. Sprinkle top with grated cheese and potato chips. 3. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts. Variation: Shrimp, tuna or chicken may be substituted for turkey.
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Cu Southwest ruffle salad In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings. Tuna dill salad Completely dissolve gelatin in boiling water. Add cold water, lemon juice, dill and black pepper. Chill until slightly thickened. Blend in sour cream. Stir in remaining ingredients. Spoon into 3 individual plastic containers (for brown ba Endive, beet and red-onion salad Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the e 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. All-apple salad with florida dressing 1 x Tangelo, juice of 6 x Different kinds of apples Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples. Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean Quick potato salad for one In small bowl combine first seven ingredients; mix well. Add potatoes; toss to coat well. Cover; refrigerate. Makes 1 serving. From the files of Al Rice, North Pole Alaska. Feb 1994 Smashed potato salad Put potatoes in large pot and add enough cold water to cover generously. Add a big pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously until tender when pierced with a f Creamy potato salad 2 cups nonfat yogurt 1/4 cup of mustard if you like it rice vinegar to thin Add dressing, as much as you like. Mix and chill. If you don't like broccoli, then use green beans or carrots or whatever you prefer. Shared by Jan Gordon Thai cucumber salad Mix all ingredients except peanuts. Add just before serving. Also you can keep dressing chilled in refrigerator and use as needed with cucumbers. Yield: 4 to 6 Servings Thanksgiving turkey marinade - dkp Thaw turkey (if frozen) on Monday & Tuesday in refrigerator. On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1 large bunch of parsley in cavity of bird. 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Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of 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 Don's piquant salad dressing Mix all ingredients together. Chill for 1-3 hours. Shake well before pouring over salad.